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
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.
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
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
The 2011 Chef Professionalism Award is sponsored by Minor's®.