National Culinary Review - September 2011

When Scott was announced as the winner at the Chef Professionalism Award lunch, the room erupted into loud applause as everyone stood to honor him and his accomplishments. This in itself showed how much our profession thinks of the award and this year’s recipient. After the presentation, I spoke to Scott briefly and congratulated him on receiving this incredible honor. He is always polite, taking time to share, willing to listen and calling you by name. This is the mark of a true gentleman. We are fortunate to have someone of his character and accomplishments representing our profession.

way, Scott also gave back to the profession as an instructor for the Los Angeles Culinary Institute, Burbank, Calif., and The Culinary Institute of America, Hyde Park, N. Y.

the diploma level of the Master of Wine Certification, Wine & Spirits Education Trust, International Wine Center, New York.

LIFE JOURNEY

Scott’s biography is a journal of a life planned, dedicated and often astonishing. He began his career in 1985 as a graduate with a culinary-arts degree from the American Culinary Federation Apprenticeship Program, Community College of Allegheny County Allegheny Campus, Pittsburgh. He went on to Johnson & Wales University, Providence, R.I., graduating with baking and pastry diplomas. His education didn’t stop there. Scott continued to learn and hone his skills in The Greenbrier’s culinary apprenticeship program in White Sulphur Springs, W.Va., adding another culinary-arts diploma to his credit.

Most culinarians would have been satisfied with such a full and varied career, but Scott was just getting started. He became a member of 2000 ACF Culinary Team USA. And in 2002, he accomplished what many dream of but few attain: He became a certified master chef. Always striving for excellence, he once again joined Culinary Team USA in 2004. During the past seven years, he has garnered 17 gold, 13 silver and four bronze medals.

His philosophy on professionalism includes these traits worthy of all professionals: showing respect for all those around you; maintaining an open mind and knowing you can always learn from every person and every experience; being humble; realizing that putting others first fits very nicely the concept of “hospitality;” and having a healthy passion and good work ethic.

Over the years, the Chef Professionalism Award has worn many faces and job titles. This year, the name and title is Russell Scott, CMC, WGMC, executive chef, who truly personifies professionalism. He makes our pure and noble profession something very, very special.

His career reveals a personal drive that has allowed him to experience many positions while traversing the country. His credits include stints at The Greenbrier; Carambola Beach Resort & Golf Club, St. Croix, U.S. Virgin Islands; The Colony Hotel, Palm Beach, Fla.; Westin Hotels & Resorts, Century Plaza, Los Angeles; and Hotel Nikko at Beverly Hills, Los Angeles, to name a few. Along the

RENAISSANCE MAN Scott is a veritable renaissance man. He loves hunting, fishing, mountain biking, scuba diving, rock climbing, martial arts and gardening. Recently, he felt the need to learn more about a healthier lifestyle, and decided to go back to school. He earned a bachelor’s degree in alternative medicine (contemporary nutrition) from Everglades University, Altamonte Springs, Fla., in 2010. He is currently enrolled in

Costa Magoulas is dean of the School of Hospitality and Culinary Management at Daytona State College, Daytona Beach, Fla., and a member of ACF Daytona Beach Chefs Association.