American Chefs T h e A C A D E M Y o f
ACADEMY OF CHEFS held
its 39th Annual Induction Dinner at the
Anaheim Marriott Aug. 3. The dinner menu
was crafted by David Dulkis, the Anaheim
Marriott’s executive chef.
Productions, Houston, and a member of ACF
Professional Chefs Association of Houston.
Twenty-one Fellows and six honorary
Fellows were inducted into the American
Academy of Chefs, five culinarians were
inducted into the AAC Hall of Fame and
one was named an AAC Culinary Hall of
Fame Celebrated Chef at the Anaheim
Marriott Aug. 3, left to right: Donald
Antinore, CEC, CCE, CCA, AAC, HOF;
Each year, the Academy honors dedicated
Fellows with its most prestigious awards.
Here are the 2010 award recipients.
The Chair’s Medal, given for outstanding
contribution and dedication to the culinary
profession, was presented to John
Kaufmann, CEC, AAC, retired, Antioch,
Ill. Kaufmann is a member of ACF Chicago
Chefs of Cuisine Inc.
The Lawrence A. Conti, CEC, AAC, HOF,
Chair’s Achievement Award was presented
to Anthony Graffeo, CEC, AAC, retired,
Saugus, Mass., a member of ACF Epicurean
Club of Boston. This award, which is given to
a Fellow of the Academy who is dedicated
to the American Academy of Chefs and
the culinary profession, was established in
memory of Lawrence A. Conti (1925-1998).
For furthering chefs’ greatest achievement—
taste—and upholding the tradition of
classical cuisine, the Chef Good Taste Award
was presented to Friedrich Gitschner,
CMC, AAC, chef/owner, Gitschner’s
John Hui, CEPC, AAC, corporate pastry
chef, Pebble Beach Resorts, Pebble Beach,
Calif., a member of ACF Chefs Las Vegas,
received the Joseph Amendola Award,
established in memory of Joseph Amendola,
CEPC, CCE, AAC, HOF (1920-2008). The
award is presented to a pastry chef or master
baker who has devoted his or her career to
the profession and to the mentoring of young
individuals who will be future pastry chefs.
The Lt. Gen. John D. McLaughlin Award
was presented to Roland Schaeffer,
CEC, AAC, HOF, retired, St. Augustine,
Fla., a member of ACF Pittsburgh
Chapter. The award is presented to an
individual of high honor, distinction and
involvement in the culinary field. This
award was established in memory of
McLaughlin, who was instrumental in
bringing professional recognition to the
American executive chef.
Michael Garbin, CEC, AAC, executive
chef, Union League Club of Chicago,
Chicago, a member of ACF Windy City
Professional Culinarians Inc., received the