February, 2017 Volume XVII, Issue 2

Greetings American Academy of Chefs Fellow Chef , "Play ball!"

'Tis the season for us to get together for "Spring training" at our regionalconferences which we now refer to as our Chef Connect series. Our"games" were played in two of the best culinary cities in the world--Chicago, the "Windy City," home of the World Champion Chicago Cubs,and the "Big Apple," the city that never sleeps, New York, New York.Although our stay was short, our chefs, fellows, and members enjoyedthe special cuisine available at both locations. Whether it was late nightdeep dish pizza in Chicago or Ramen noodles in New York, our folks

appreciated every minute of their respective visits.

I'm pleased to report our regional dinners were spectacular as well. Bases were loaded when"home runs" were delivered by Chef Mario Garcia and Chef Phil DeMaiolo and both provided hits"out of the ball park." The Chicago Hilton, part of the history of fine hotels in the Chicago area,was the setting for the Western and Central Regional Dinner. The evening began with an amazingFoie Gras course followed by a delectable seafood course - seared sable - and served by anefficient and courteous service team. The wines were incredibly well paired and everyone enjoyedthe champagne and port after dinner. Chef Mario and his Pastry staff ended the evening with whatI believe was the finest pastry and cheese displays I've seen in quite a while. Needless to say, itwas absolutely fantastic!

Now onto the Big Apple. We began by taking a quick bus ride to the Chelsea Pier area of the citywhich made me just a little nervous (some of you may remember the Makers Mark incident). Justa few years ago this area consisted of empty warehouses. Now it is thriving with shops, theUSS Intrepid Naval Museum, restaurants, a golf range (yes, I was tempted) and several banquetfacilities. This was the setting for our annual Northeast and Southeast Regional Dinner--overlooking the Hudson River and the lights of New York, with the Statue of Liberty in thedistance. It was little windy but warm for late February. The sail boats swaying in the breeze leadto us consider the spectacular sight and venue this setting could provide for an affair in thewarmer months. It was then Chef Phil walked up to "the plate" in the "first inning" and proceededto hit his first "home run." It was well worth the trip and everyone in attendance enjoyed a terrificdinner-it was certainly a memorable evening. A blue tint to the room, duck fat candles, and afantastic edible centerpiece started off the evening followed by well prepared foods and wineswhich complimented every course. A good time was had by all!

I met with Rico and Faith in early January. We reviewed the Academy applications for the 2017induction. We're pleased to report 16 Fellows will be inducted this year in Orlando, Florida. Theirnames have been published in the National Culinary Review and they are also included in thisedition of The Connection. We also have six new Honorary Academy Fellows eligible forInduction. Their names will appear in next month's NCR, but we have placed them in this editionof The Connection. At the regional meetings, Rico and I set up shop during the coffee breaksand Market Connects to review, discuss, and "sell" the Academy. We enjoyed speaking to manyFellows and potential candidates. We reviewed the processes for induction and answered many

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questions as well. Although this newsletter is received by AAC Fellows, please share it with yourcolleagues and encourage them to ask questions, download the application criteria, and begin theprocess of becoming a Fellow of the American Academy of Chefs. Rico, Faith Rose, and I areavailable to answer your questions and listen to any concerns regarding the application process.We will continue to move the Academy forward in an effort to remain a distinguished andinclusive organization. Every member of the American Culinary Federation is encouraged tobecome an active Fellow of the Academy of Chefs.

As an update, the Hall of Fame portfolios and applications have been sent to the 'voting"members of the committee. We, together with the members of the committee, were impressed bythe Fellows seeking "Hall of Fame" status. The time and effort the candidates and their sponsorsput forth into their applications and portfolios was noteworthy indeed. We have selected six verywell deserving Fellows to receive this year's Academy of Chefs Awards (or, as I call it, theAcademy Awards without "Oscar"). Names will be announced very soon.

We continue to review the Academy policies and procedures which many of you know werechanged and voted on last July. Rico and I made these respective changes. There are someadditional items we will need to discuss at this year's Academy Board and Fellows Meetings aswell. We will make every effort to ensure the policies and procedures also match ACF policiesand procedures. We are currently waiting for the organization's by-laws to be voted on during theBoard of Governors Meeting in Orlando. These changes will permit our governance to progressmore smoothly and, as a result, avoid the need to make changes in the near future.

We welcome our new sponsor, Libbey USA, who provided us with souvenir bowls at the twoRegional Academy Dinners and the commerative plate at the Annual Dinner in Orlando.Remember Chefs, if it weren't for the generous support of our sponsors, we would surely berequired to spend much more for our various dinners and functions. Please give them a friendly"Hello!" and a sincere "Thank you!" when you visit them during this year's functions. I've had thedistinct pleasure of meeting the Libbey group representatives and they are pleased and honoredto be a part of the AAC family.

Speaking of Orlando, the Walt Disney Coronado Springs Resort will be hosting our annualInduction Dinner, Spouses Lunch, 9-hole Golf Tournament, and Fellows Meeting. We have setaside a very nice room for all of our meetings and, again this year, we will be staying on site,which has worked out very well for our Academy Fellows and spouses. We promise we willhave plenty of room for the Induction and Business meeting this year as well. As a reminder,Academy Dinner tickets must be presented this year. There was a great deal of confusion withtable arrangements and reservations last year. We believe we need to consider updating ourpolicies on dinner tickets and admission to our events, a topic we shall address in the daysahead.

In other matters, we have contacted our attorney, Frank Leake, our nominations and electionschair, our financial team, and members of the AAC Board of Directors in regards to Academyelections. As Rico and I are running uncontested, we've made a cost-effective decision to releaseour ballots through the national office as opposed to a very costly third party. This will effectivelysave a considerable amount of money. Ballots will be forwarded by our AAC administrator andthen returned and tallied by our Finance team. We shall address these issues at our next BoardMeeting and adjust our policies and procedures accordingly.

The St. Louis Chapter will be holding their annual Academy Dinner on March 13, 2017 at theMeadowbrook Country Club. Chef Michael Bush, CEC, will be our host. Each year the St. LouisChapter hosts an Academy Dinner with proceeds going to the education of our Student Chefs.Also, on June 4, 2017, an Academy Dinner will be held at the University of Southern California.Our Hosts will be Chef Robert Philips and Chef Eric Ernst. We've been in contact with both ofthem and they're in the planning stages of a great dinner and fundraiser gathering for theAcademy. Look for more information in future issues of The Connection.

While we do try to avoid sharing distressing news in The Connection, we nonetheless feelcompelled to report and ask for your thoughts and prayers regarding some very dear friends andfellows. The year 2017, although only just begun, has been rather disconcerting, as we've lostmany fine chefs and fellows of the Academy. One of the most recent was Donnah DeCambraHAAC (beloved wife and partner of Stafford, our past chair and current Ambassador). May all ourAcademy Fellows who have recently passed away "Rest in Peace." The In Memoriam list, whichwill be published at the National Convention will list the names of all these special people and at

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that time we will honor them for their service to the ACF and the Academy of Chefs.

In closing, I'd like to thank each and every one of our Fellows for the generous donations whichcontinue to arrive daily at the office. A special thank you to the many chapters that have steppedup and begun donating to our "Chapter" donation line as well. These funds support not only ourJunior Teams, our Scholarship programs, and grants for certification and continuing education-worthwhile initiatives indeed, but also include contributions to the Academy operating fund, thusenabling us to 'manage' all our programs. Remember, these are tax-deductible donations.

So until next month, enjoy your time with family, friends, and colleagues. Rico, Faith, and I lookforward to our continued service on your behalf.

Mark

Mark Wright, CEC®, AAC® Chair, American Academy of Chefs

2017 Tentative American Academy of Chefs Inductees

NORTHEASTGloria M. Cabral, CWPC, CCE

ACF Rhode Island ChapterSponsored by: Linda S. Musch, CCE, AAC; Michael J. Harants, CEC, CCE, AAC

MaryAnn P. Kiernan, CCC, CCE, MBA

ACF Syracuse New York ChapterSponsored by: Fritz Sonnenschmidt, CMC, AAC; Mark A. Mistriner, CEC, AAC

Thomas Kiernan, CEC

ACF Syracuse New York ChapterSponsored by: Scott E. Steiner, CCE, AAC; William J. Tillinghast, CEC, AAC,

MBA

Richard A. Panzera, CEC, CCEACF Pittsburgh Chapter

Sponsored by: Byron J. Bardy, CMC, AAC; Arthurs S. Inzinga, CEC, CCE, AAC

Gerard A. Prevost, CEC, CCEWhite Mountain Chapter of the ACF

Sponsored by: Wilfred R. Beriau, CEC, CCE, AAC; Brian M. Coffey, AAC

SOUTHEASTBruce R. Christensen, CEC, CCA

ACF Chefs of the Low CountrySponsored by: Ronald L. Andrews, CEC, AAC; Jean Yves A. Vendeville, CEPC,

AAC

Nancy L. Geddes, CECACF Virginia Chefs Association

Sponsored by: Hans J. Schadler, CEC, AAC; Ted Kristensen, CEC, AAC

Gary R. Klinefelter, CEC

ACF Virgin Island Chefs and Cooks AssociationSponsored by: James T. Thomas, CEC, AAC; Roland E. Schaeffer, CEC, AAC,

HOF

Lisa M. Ramsey, CEC, CEPCACF Middle Tennessee Chapter

Sponsored by: Stafford T. DeCambra, CEC, CCE, CCA, AAC; Michael R.Osborne, CEC, AAC.

Donald E. Sedivy, Jr., CEC

ACF Palm Beach County Chefs AssociationSponsored by: Dominick Laudia CEC, AAC; Roderick G. Smith, AAC

Denny Trantham, CEC, CCA, MBA

ACF North Carolina ChapterSponsored by: Thomas J. Macrina, CEC, CCA, AAC; Jeff Bacon, CEC, CCA,

AAC

Peter F. Vossenberg, CEC, CCE, CCAACF Central Florida Association

Sponsored by: Roger W. Newell, CEC, CCE, CCA, AAC; Joseph J. Hardiman,HAAC

CENTRAL

Anthony D. Haacke, CECChefs de Cuisine Association of St. Louis Inc

Sponsored by: Brian A. Hardy, CEC, CCA, AAC; Christopher A. Desens, CEC,CCA, AAC

John Reed, CEC, CCA

Chefs & Culinary Professionals of ChicagolandSponsored by: Michael H. Garbin, CEC, AAC; John Kaufmann, CEC, AAC, HOF

Jim M. Tinkham, CEC

ACF Greater Kansas City Chefs AssociationSponsored by: Mark E. Webster, CEC, CCE, AAC; Paul Santaularia, CEC, CCE,

AAC

WESTERNRichard A. Reilly, CEC, CCA

ACF Orange Empire Chefs & Professional Cooks AssociationSponsored by: Michael L. Minor, CEC, AAC; Murat Day, CEC, AAC

2017 American Academy of Chefs

Honorary Candidates for Induction

Jim Binner

National Director of SalesLactalis Culinary

Buffalo, New YorkSponsored by Louis Venezia, CEC, AAC, HOF

Paul S. Haar, JD

Jurisconsult des États-Unis, La Confrérie de la Châine des RôtisseursImmigration Counsel, PLLC

Washington, DCSponsored by: Michael Ty, CEC, AAC

Johan T. Meinke, CECExecutive Chef - RetiredPittsburgh, Pennsylvania

Sponsored by: Richard R. Chene, CEC, AAC, and Timothy E. Tain, CEC, CCE, AAC

Claude D. Mongeau, CEC

Senior Chef - RetiredSaint Albans, Vermont

Sponsored by: Thomas J. Macrina, CEC, CCA, AAC

Steven SenickRetired Executive ChefWinter Springs, Florida

Sponsored by: Reimund D. Pitz, CEC, CCE, AAC

Local Academy Dinners

St. Louis Chapter - Annual Academy Dinner Venue: Meadowbrook Country Club

Date: Monday, March 13, 2017. Hosted by Chef Michael Bush, CEC.

2017 ACF & AAC Event Dates - Mark your calendars!

Cook. Craft. Create. OrlandoJuly 9th to 13th, 2017 -Disney's Coronado Springs ResortDetails of the Fellows' Meeting and the AAC GalaInduction Dinner to follow.

The Cook. Craft. Create. Convention schedule isnow available on the ACF Website (click here).

AAC events are as follows:

Sunday, July 9th:1:00 p.m. to 3:00 p.m. --- AAC Board of Directors Meeting

Tuesday, July 11th:9:15 a.m. to 11:45 a.m. --- AAC Fellows Meeting6:00 p.m. to 10:00 p.m. --- AAC Reception & Dinner - on site Wednesday, July 12th:11:00 a.m. to 2:00 p.m. --- AAC Spouses' BrunchLate afternoon: Golf Tournament (time and venue to be determined)

Faith Rose, Academy Administrator, at the Academy office, (904) 484-0202,frose@acfchefs.net, if you have any questions.

Presentation of an American Academy of Chefs Service Award to Costa N. Magoulas, CEC, CCE, CCA, AAC, center, at the AAC dinner in New York

on February, 27th, 2017 by "Rico" S. DiFronzo, CEC, CCA, AAC, left, AAC Vice Chair, and Mark G. Wright, CEC, AAC, AAC Chair, right.

American Academy of Chefs Board 2017 Scholarships & Grants

The American Academy of Chefs gave a $1,000 grant to the Western Region

Student Team Regional Champion, ACF Honolulu Chapter/Kapi'olani Community College, to assist the team with expenses to travel to

Cook. Craft. Create. Orlando 2017 to compete in the National competition.

American Academy of Chefs Board, Officers and Committees. For a listing of the AAC Board and Committee members, please click here

This notable group consists of some new diverse members and some of our incumbents. Their expertise, experience and enthusiasm is heartfelt and we are sure they will represent you well and the Academy in all their endeavors. Please Directors for assistance, they can answer questions about upcoming events and dinners,and help with your chapters, and with Academy applications from your colleagues.reach out to your Regional

PHOTO GALLERIES OF PAST EVENTS

ACF Culinary Team USA at IKA, 2016 The 2016 Internationale Kochkunstausstellung (IKA) was held in

Erfurt, Germany, in October, 2016. For photos of the ACF Culinary Team USA,please click here

Cook. Craft. Create 2016 Photo GalleryFor a large selection of photographs of this event, please click here

ENJOY!

TAX DEDUCTIBLE DONATIONS Donations made to the American Academy of Chefs (AAC), the ACF CulinaryTeam USA, and Scholarship and Memorial Funds are tax deductible, as theseentities are part of the American Culinary Federation Education Foundation(ACFEF), a 501(c)3 organization.

Donations, as many as you choose to make in any given year, are welcome at any time. On behalf of the entire Academy family, we thank you again for your generous support. Donations may be made by check mailed directly to theAcademy Office, online, or via credit card by contacting Faith Rose, AcademyAdministrator, at the Academy office, (904) 484-0202. Please contact Faith if you have any questions.

CHANGES TO AAC POLICIES & PROCEDURES

Please go to the AAC website (click here), to see the AAC policies and procedures document which was revised by the AAC Board of Directors in July, 2016. This new version will be effective January 1st, 2017, with one exception:the deadline for nominations of national AAC officers is now December 1st, to fallin

line with ACF election policies and procedures. SeeNominations for Elected AAC Office 2017-2019 section below and in recent issues of the AcademyConnection. Content and wording of the AAC policies and procedures document areregularly reviewed by the AAC Board of Directors. Changes are made as necessary at the annual Board meeting in July.

American Academy of Chefs Candidates for office - term 2017-2019

AMERICAN ACADEMY OF CHEFS CHAIRMAN

Mark Wright, CEC, AACDepartment Chair

Hospitality Management, Erie Community CollegeWilliamsville, New York

ACF of Greater Buffalo New York

I am honored by the re-nomination for AAC chairman. It is with pleasure that I accept the challenge to continue to work on behalf of the Academy and our Academy fellows, and to represent the Academy within the American Culinary Federation. I look forward to continuing to work with the AAC Vice Chair, Rico DiFronzo, on key AAC programs and to increasing awareness among ACF members that induction to the Academy is a worthy goal, and a lifetime culinary achievement.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

AMERICAN ACADEMY OF CHEFS VICE-CHAIRMAN

Americo (Rico) S. DiFronzo, CEC, CCA, AAC Executive Chef

Union Oyster House Boston, Massachusetts

ACF Epicurean Club of Boston

It is with great honor and pride that I accept the re-nomination of vice chairman of the American Academy of Chefs, the prestigious honor society of the American Culinary Federation. I look forward to continuing my service and working closely with Chef Mark Wright and all of the Academy fellows and continuing the programs which are key to building a strong and contributing honor society.

American Academy of Chefs

INDUCTION APPLICATION - NEW DEADLINE in 2017 FOR INDUCTION IN 2018

Effective January 1st, 2017, the new deadline for submission of AAC Induction applications will be December 1st, for induction into the Academy the following year. This deadline will apply for applications for induction into the Academy in 2018.

Also, two new criteria have been added to the Elective Goals section of the application form:

A host practical exam site administrator who successfully administers six local, regional or statecertification exams.Responsible for bringing into the ACF within the last 10 years at least 10 new professional culinarianswho are active national and chapter members.

The revised 'Elective Attainable Goals' list is already on the website. Click here In line with past practice, the full AAC induction application form will not appear on the website. For the process of obtaining a copy of the new application form, please go to the website - please click here - or contact the Academy office at academy@acfchefs.net, or the Foundation Administrator, Faith Rose, at frose@acfchefs.net, direct line (904) 484-0202.

PLEASE UPDATE YOUR PROFILE!

46 Academy Fellows do not receive birthday cards, because our database system does not have a note oftheir birth dates.In addition, the Academy office has over 30 returned letters and membership cards and, despiteattempts to contact these individuals via telephone and email, it appears we have lost touch.On average, one out of every 5 Fellows with whom we speak has changed a home or work address, anemail address or a phone number during the last 2 years.

Please go online to the ACF website, log in to your account and check and update your profile.

If you have difficulty accessing it, please do not hesitate to contact Faith Rose at (904) 484-0202

for assistance.

2017 American Academy of Chefs Applications Membership - Connection - Involvement

The "Prestigious Honor Society" of the American Culinary Federation offers a unique way to honor those who have worked hard and risen through the ranks of the culinary field. A successful application for acceptance as an AAC Fellow will serve as the culmination of years of involvement in the grand profession, and as an ACF member. For guidelines on how to obtain an application form for a potential nominee, go to the acfchefs.org website: AAC Application (please click here)

An Academy Fellow must request an application for an individual potential inductee. Candidates will need two sponsor letters/letters of recommendation from voting Academy Fellows. An Academy Fellow is permitted to sponsor one new applicant per year, as is a Regional Director. Applications must be returned by December 1st, 2017 (the new deadline date), for induction in 2018; timely and well documented applications are greatly appreciated.

Contact your Regional Academy Directors, Chapter Academy Committee Chairs, or the Academy Administrator, Faith Rose at frose@acfchefs.net, or at direct line: (904) 484-0202,

if you have any questions.

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