John Reed, center, recipient of the
2010 Chef Professionalism Award,
is congratulated by Greg Ische, left,
manager of culinary innovation, Nestlé
Professional, representing Minor’s®, and
Michael Ty, ACF national president.
Upholding—and passing on—traditional culinary principles is the mark of a true professional,
in the eyes of the 2010 Chef Professionalism Award recipient.
By Patti Curfman, CEC, CEPC, AAC
SKILLED, specialized, qualified,
proficient, practiced, certified—these are all
synonyms for “professionalism.” The recipient
of the 2010 Chef Professionalism Award
meets and exceeds all these meanings.
“A professional is not defined by credentials
or a résumé,” explains John Reed, CEC,
CCA, owner of Customized Culinary
Solutions, Skokie, Ill. “It is their actions,
and how they use these achievements to
positively impact the lives of others.”
The Chef Professionalism Award
commemorates the efforts of Dr. Lewis
J. Minor, AAC; Louis Szathmary, AAC;
and Lt. Gen. John D. McLaughlin, AAC.
These ACF leaders helped to achieve
a long-term goal for American chefs:
official recognition as professionals,
as reflected in the U.S. Department of
Labor’s Dictionary of Occupational Titles.
The award honors culinarians who have
helped to elevate the status of chefs
and cooks in the United States, and it is
presented annually to a culinarian who
exemplifies the highest standards of
professionalism through certification,
continuing education and training,
culinary competitions and community
involvement. It honors active, working
chefs who run operations day to day.
Reed, the Central Region finalist, was chosen
from an elite group of Chef Professionalism
finalists at the 2010 ACF National
Convention, Aug. 2-5, in Anaheim, Calif.: Aran
Essig, CEC, CCA (Western Region), Douglas
Patten, CEC, CCA (Northeast Region) and
Michael Rosen, CEC (Southeast Region).
CHEF IN ACTION
Reed’s industry experience spans more
than 27 years, and he has competed in
many culinary competitions during that
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