ON THE INSIDE
ACF ELECTS 2011-2013 BOARD OF DIRECTORS
The American Culinary Federation (ACF) has announced the 2011-2013 Board of
Directors, as follows:
PRESIDENT
VICE PRESIDENT CENTRAL REGION
Michael Ty, CEC®,
AAC®, chef/owner,
MT Cuisine LLC, Las
Vegas
Kyle Richardson,
CEC®, CCE®, CHE,
AAC®, professor of
culinary arts, Joliet
Junior College,
Joliet, Ill.
TREASURER
James Taylor,
CEC®, AAC®, MBA,
associate professor,
Columbus State
Community College,
Columbus, Ohio
VICE PRESIDENT
NORTHEAST REGION
William Tillinghast,
CEC®, AAC®, MBA,
director of culinary and
pastry programs, The
International Culinary
School at The Art
Institute of Philadelphia,
Philadelphia
CHAIR, AMERICAN
ACADEMY OF CHEFS
VICE PRESIDENT
SOUTHEAST REGION
Stafford DeCambra,
CEC®, CCE®, CCA™,
AAC®, corporate
executive chef, PCI
Gaming Authority,
Atmore, Ala.
Jeff Bacon, CEC®,
CCA®, AAC®,
executive chef/
program director, Triad
Community Kitchen,
Winston-Salem, N.C.
CONSUMERS
RESPECT RECYCLING
PRACTICES
New research released by the National
Restaurant Association, in partnership
with Georgia-Pacific Professional, finds
that roughly two-thirds of the nation’s
restaurants have recycling programs
in place as part of their sustainability
efforts. Research was released at the
2011 National Restaurant Association
Restaurant, Hotel-Motel Show in Chicago
in May. The study, which provides a
comprehensive overview of restaurant
recycling practices that will help restaurant
operators meet consumer needs, enhance
their environmental programs and be more
profitable, also found that three out of
five consumers prefer to visit restaurants
that have recycling practices in place. In
addition, nearly three out of four restaurant
operators use products made from recycled
material, and 51% of consumers are willing
to pay a little more for menu items at a
restaurant that recycles. Download the full
report at www.restaurantsrecycle.com.
SECRETARY
VICE PRESIDENT
WESTERN REGION
Thomas Macrina,
CEC®, CCA™, HGT,
AAC®, executive
chef, The Desmond
Hotel and Conference
Center, Malvern, Pa.
David Goodwin,
CEC®, CCA™, AAC®,
executive chef/director
of culinary operations,
Culinary Solutions A La
Carte, Minden, Nev.
John Kinsella, CMC®, CCE®, WGMC, AAC®, senior supervising chef, Midwest
Culinary Institute, Cincinnati, will continue to serve on the board as immediate past president.
R. Douglas Martinides, vice president, food/beverage development, ARAMARK Strategic
Assets, Philadelphia, and Catherine Mullarkey, Esq., attorney-at-law, Smithtown, N. Y., will
remain on the board serving out two-year terms as at-large members.
KENDALL COLLEGE
LAUNCHES NEW
PROGRAM
In May, Kendall
College, Chicago,
announced the launch
of a new bachelor’s
degree program
in foodservice
management, focused on preparing
graduates for careers in network-based,
large-scale institutional and corporate
foodservice operations. The program, which
is offered by Kendall’s School of Business,
educates students in foodservice operations,
logistics, procurement, nutrition, marketing,
merchandising and retailing. Learn more at
www.kendall.edu.
