National Culinary Review - September 2010

Dave Smith Photographer

Excellence
RECOGNIZING
A high spot in a long, fulfilling career is the 2010 Hermann G. Rusch Chef’s Achievement Award.
By Ralph Comstock, CEC, AAC

ALTHOUGH there is debate about whether or not Paul Revere actually rode through the streets of Boston shouting, “The British are coming,” it’s a moot point for some Beantown residents these days. That’s because the culinary scene in Boston has a new famous son, the 2010 Hermann G. Rusch Chef’s Achievement Award winner, Americo “Rico” DiFronzo, CEC, AAC, executive chef at American Food Systems, Inc., Burlington, Mass., and a member of ACF Epicurean Club of Boston.

up from his workspace in the kitchen, except to go to the next task. He is the first chef I have had the privilege of meeting who has spent the majority of his career in one state and, practically, one city.

my way up to the position of corporate executive chef.”

It is obvious that DiFronzo has never
allowed anything to stand in the way
of being the best he could be and
supplying the public with the best and
most enjoyable food available during a
career that left its mark on Boston. I can
only imagine the great benefits to young
culinarians who have been associated
with him over the years, and the many
DiFronzo discovered his calling while a
senior in high school and has never looked
back. Actually, I’m not sure he ever looked
DiFronzo began his career in classical
cuisine in 1977 at the Henry O. Peabody
School of Culinary Arts in Norwood, Mass.
“In 1976, while a senior in high school, I
received a scholarship to attend culinary
school,” he says. “While in school, I was
offered a salad chef position (which
I accepted) at a new, popular Boston
restaurant. I worked there at night until I
graduated, and then continued working