NEWSWORTHY

CELEBRATING CULINARY EXCELLENCE WITH THE
AMERICAN ACADEMY OF CHEFS

2011 Honorary AAC Inductees

Blaise Alan Dente, CCC Chef/Owner, Dente’s Catering Service, Pittston, Pa.

Mary Huebner

Marketing Director, Canada Cutlery Inc.,
Pickering, Ontario, Canada
Every year, the American Academy of
Chefs, ACF’s honor society, hosts an
Academy dinner at each ACF Regional
Conference, giving members the
opportunity to experience a night of fine
dining with friends. This year’s dinners
continued the tradition of excellence.

Peter Huebner President, Canada Cutlery Inc., Pickering, Ontario, Canada

Noreen Kinney President, Cordon D’Or—Gold Ribbon, Academy of Culinary Arts, St. Petersburg, Fla.

The Southeast Regional Conference Academy Dinner was hosted at Cherokee Town and Country Club, Atlanta, Feb. 20, and was sold out weeks before the event. Executive chef J. Kevin Walker, CMC, AAC, known for his creative yet familiar fare, and his staff prepared a dinner that included prosciutto-wrapped lamb loin and lamb shoulder empanada with niçoise-style vegetables, tomato jam and white-bean purée.

The Western Regional Conference Academy Dinner was hosted at The Phoenician, Scottsdale, Ariz., May 1. Executive chef Paul Carter and his staff prepared a menu that featured “pork & beans,” rack of wild boar, slow-cooked pork belly with fava beans, wild mushrooms and pancetta ragoût.

Christopher Koetke, CEC, CCE Executive Director, Kendall College School of Culinary Arts, Chicago; Vice President, Laureate International Universities Center for Excellence in Culinary Arts

Cindy Komarinski, CCC, CCE Associate Professor, Westmoreland County Community College, Youngwood, Pa.

Kathleen Mancini Business Development, Allen Brothers, Dallas

The National Culinary Review | June 2011

The Northeast Regional Conference Academy Dinner was hosted at the Hyatt on Capitol Square, Columbus, Ohio, March 22. Executive chef C. David Wolf, CEC, AAC, and his staff created an extraordinary menu in harmony with the season, including a trilogy of veal of tenderloin Rossini, braised breast and poached sweetbreads, with black trumpet mushrooms, roasted root vegetables and potato pavé.

Academy Fellows, don’t miss out on the opportunity to experience the 40th Annual American Academy of Chefs Induction Reception and Dinner, July 24 at the Hilton Anatole, Dallas. Purchase your tickets online at www.acfchefs.org or call (800) 624-9458, ext. 102.