CANDIDATES for
AMErICAN CULINAry FEDErATION
Board of Directors
and american academy of Chefs
WilliaM Franklin, CMC, aaC
Corporate Executive Chef, Nestlé
Professional, Centennial, Colo.
It is with much gratitude, having been the recipient of a
multitude of benefits derived from my ACF membership, that
I accept the many nominations proffered from my peers and
enter into the candidate arena for the office of national ACF
president. I have been an active ACF member for two-and-a-half decades and, consequently, I feel I have a well-balanced
perspective of our ACF history and a strong commitment to
its future. Finally, if we who serve always ask and then qualify
all we do with, “What is in it for the member?” we do well.
Secretary
MiChael ty, CeC, aaC
Executive Chef, MT Cuisine LLC, Las Vegas
ACF Chefs of Las Vegas
Two years ago, my recipe for change was membership value and
growth, fiduciary responsibility, membership empowerment,
building for the future and public awareness. With your support
and guidance, I will continue to lead this organization in these
directions. Under my leadership, we have brought financial
stewardship, stability, business sense and transparency to our
organization. We have increased membership participation and
encouraged communication and feedback. I will continue to
broaden member benefits and expand public recognition and
the ACF brand. We will continue to show the value of being
an ACF member. With absolute certainty, “Ownership of ACF
belongs to its members.”
DaviD ivey-Soto, CeC, CCa, MBa
Managing Partner, Chef David Industries,
Alexandria, Va.
ACF Nation’s Capital Chef’s Association
thoMaS MaCrina, CeC, CCa,
hGt, aaC
Executive Chef, Desmond Great Valley
Hotel and Conference Center, Malvern, Pa.
ACF Philadelphia Chapter
The National Culinary Review | March 2011
An association for the membership. Membership: Perform
market research to address why people are or are not members
of ACF; discover what is needed from ACF for people to
join—and be active. Streamline participation: Take advantage
of technologies to streamline participation in ACF programs,
including certification, networking and education. Respond
to membership needs: Listen to the membership and respond
to its needs for the benefit of all the membership and the
organization. Behave as a business: Develop the board of
directors as the strategic entity and develop the committees
and the national office as the tactical bodies.
I have been an active member of ACF and ACF Philadelphia
Chapter for almost 35 years. I have served on/chaired numerous
regional/national committees, and am finishing my second
term as AAC chair. My service has prepared me for the office
of national secretary, and, if elected, I will continue to bring my
leadership skills to ACF by: creating stronger communications
among chapters; promoting the professional chef and professional
certification; serving as board liaison/business manager for ACF
Culinary Team USA; advancing young culinarians through
scholarships and professional development; building stronger
relationships with apprenticeship programs; and bringing all chefs
together, regardless of what their jobs may be.
