Walker, CMC, AAC®, executive chef,
Cherokee Town and Country Club, Atlanta, a
member of ACF Greater Atlanta Chapter Inc.
Chapter. The award is presented to an
individual of high honor, distinction and
involvement in the culinary field.
THE AMERICAN ACADEMY
OF CHEFS® held its 40th Annual
Induction Dinner at the Hilton
Anatole Hotel, Dallas, July 24,
prepared by Thomas Welther, the
hotel’s executive chef.
The Lawrence A. Conti, CEC, AAC®,
HOF™, Chair’s Achievement Award was
presented to Donal Weaving, CEC,
AAC®, Indianapolis, a member of ACF
Greater Indianapolis Chapter. This award,
which is given to a Fellow of the Academy
who is dedicated to the American Academy
of Chefs® and the culinary profession,
was established in memory of Lawrence A.
Frank Leake, CCC, CCE, AAC®,
professor of culinary arts, Culinary Institute
of the Pacific, Honolulu, a member of Chefs
de Cuisine Association of Hawaii Honolulu,
received the Sharing Culinary Traditions
Award. The AAC presents the award
annually to one Academy Fellow who has
demonstrated unwavering dedication to the
education of future culinarians.
Each year, the Academy honors
dedicated Fellows with its most
prestigious awards. Here are the
2011 award recipients.
The National Culinary Review | September 2011
The Chair’s Medal, given for outstanding
contribution and dedication to the culinary
profession, was presented to Stafford
DeCambra, CEC, CCE, CCA, AAC®,
corporate executive chef, PCI Gaming
Authority, Atmore, Ala., a member of ACF
Poarch Creek Chapter, Inc.
Derek Spendlove, CEPC, CCE,
AAC®, chair, baking/pastry arts, Sullivan
University, Louisville, Ky., a member of
ACF Kentucky Chapter, received the
Joseph Amendola Award, established in
memory of Joseph Amendola, CEPC, CCE,
AAC®, HOF™ (1920-2008). The award is
presented to a pastry chef or master baker
who has devoted his or her career to the
profession and to the mentoring of young
individuals who will be future pastry chefs.
For furthering chefs’ greatest
achievement—taste—and upholding the
tradition of classical cuisine, the Chef Good
Taste Award was presented to J. Kevin
The Lt. Gen. John D. McLaughlin Award
was presented to William J. Tillinghast,
CEC, AAC®, MBA, director, culinary/
pastry programs, The International Culinary
School at The Art Institute of Philadelphia,
Philadelphia, a member of ACF Philadelphia
The American Academy of Chefs Culinary
Hall of Fame™ inducted these culinarians:
Anthony Graffeo, CEC, AAC®, HOF™,
retired executive chef, Saugus, Mass., a
member of ACF Epicurean Club of Boston
John Kaufmann, CEC, AAC®, HOF™,
retired executive chef/owner, Antioch, Ill., a
member of ACF Chicago Chefs of Cuisine Inc.
William “Bill” Lyman, CEC, AAC®,
HOF™ (posthumous), a member of Central
Maryland Chefs & Cooks Association
Bruce Riddell, CEC, AAC®, HOF™,
retired executive chef, Colorado Springs,
Colo., a member of ACF Pikes Peak
Jim Doherty, HAAC, HBOT, HHOF,
executive vice president, Lebhar-Friedman,
Inc., New York, was inducted into the AAC
Honorary Culinary Hall of Fame.