Volume XV, Issue 9. Platinum

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1 October SPONSORS Platinum Volume XV, Issue 9 Greetings American Academy of Chefs Fellow Chef, Gold Copper Friends All Regional Conferences Welcome to autumn, a very busy time for those toiling away in kitchens, classrooms, and offices, as we prepare for the Holiday Season, the end of the semester, and of course, the end of another calendar year. Your Academy team -- Rico, Faith and I -- are currently reviewing and answering questions regarding Academy applications. We're pleased to report we have received some very impressive applications from some incredibly well qualified individuals. A special thank you goes out to all of our Academy Directors and Committee Chairs who have helped these applicants with the process. By now our new Committee Chairs and Regional Directors have received their packets and will soon begin operating as a team to insure we in the AAC have a cohesive and positive influence with regards to the concerns we have as Chefs and Academy Fellows. Rico and I have reached out to some of the Committee Chairs seeking their expertise on a few important and noteworthy matters. Our goal is to address our concerns in a constructive manner in the New Year. Agenda items for 2016 include our support for the National Youth Team and the Inspire initiative, our Chapters' Student Culinary Teams competing in regional competitions, and AAC Fellows competing on the regional and national levels. We will try to support travel for our four-student regional team winners again this year in order for them to participate in the regional conferences. As you are already aware, our Inspire initiative was created to fund the travel expenses of our "ACF Culinary Youth Team USA" to Erfurt, Germany, for the "culinary Olympics". Book sales are going well but could be better. If you have an interest in supporting our 2016 ACF team, please consider purchasing Inspire for your friends, family, and students - it would make a wonderful gift! You can find additional purchasing information in this edition of the Academy Connection. In other news, we would like to encourage our members to continue their

2 efforts with regards to making our Mentorship program both strong and viable. Young culinarians are paired with experienced Academy Fellows - "mentors" - in an initiative that fosters professional and personal growth for both the Chef and the student. These activities include, but are not limited to sharing experiences, volunteering at chapter events, shadowing at work, and/or developing an educational plan. Student culinarians must submit a recommendation from their Chapter President, school Program Director or Department Chair. They also must sign an agreement stating their commitment to this program and a promise to provide updates to the Mentorship Committee. Adams-Burch Capitol Seaboard Seafood & Produce Classical Guitar Ceremonies Fleur de Lys Gala Cloths Going Nuts Keany Produce Maryland Department of Natural Resources Monarch Beverage Company Palm Bay Imports Nitzel Family Palm Bay Imports PFG Fox River Foods Piazza Produce Speaking of Mentors and Mentorships, Paul Prudhomme recently passed away and will be sorely missed. Please join the Academy and many other chefs and culinarians who had a special relationship with this great chef in expressing condolences to his family. Chef Paul was the "father" of Cajun and creole cuisine, a humanitarian and an Honorary member of the Academy and the Hall of Fame. He brought the Louisiana style to the world and his legacy will live on forever. We would also like to convey our condolences to the families of Willie Rossel, AAC, HOF, and George Pastor, ED.D., CEC, CCE, AAC, -- two great Chefs and AAC fellows. Both gentlemen were very active within the ACF and the AAC. Chef Rossel served as President, and Chef Pastor as Secretary and Treasurer of the ACF. These special men were "mentors" to many and will certainly be missed by all who knew them. Please take note of some important events we have coming up including our regional dinners which will be held in Atlanta this year in March and in Hawaii in April during the combined Regional Conferences. Locations for the annual dinners have not been set yet, but I guarantee they will be spectacular. We anticipate they will be well attended and incredibly successful. Our 45th Annual Induction Dinner and Gala is scheduled to take place in Phoenix, Arizona, during the ACF National Convention. We have checked out a couple of fine dining destinations in the area and they are excited to know we're considering their venues The JW Marriott Desert Ridge is the host hotel. They are very pleased we are considering staying "home" for dinner. Of course that would mean no travel which is good for me as I presume you all know my record with bus trips! I'd like to extend a hearty "Congratulations!" to George O'Palenick, CEC, CCE, AAC, who will be honored during an Academy Dinner and fundraiser held at the White Manor Country Club under the direction of Chef Drew Smallbach, CEC. This annual dinner is sponsored by the ACF of South Jersey and the Delaware Valley Chefs (Philadelphia) Chapters. It honors an ACF member and AAC Fellow who honorably and sincerely lives by the AAC standard. Once again, congratulations, Chef O'Palenick! So as October comes to a close, I'd like to say thank you to our many members for their ongoing efforts to keep our organization professional, productive, and preeminent. Your commitment is appreciated and it's crucial to our ongoing success. Keep up the great work, everyone, and enjoy the crisp, cool days ahead!

3 Best regards, Mark Wright, CEC, AAC Chair, American Academy of Chefs New American Academy of Chefs Board, Officers and Committees. For a listing of the new AAC Board and Committe members, please go to this link: American Academy of Chef Awards Chair's Medal Rene Marquis, CEC, CCE, CCA, AAC MSG (R), US ARMY Vice President, ACF Tampa Bay Chapter Military Regional Director, American Academy of Chefs Joseph Amendola Award Darrin L. Aoyama, CEPC, AAC Executive Pastry Chef, River Oaks Country Club, Houston, TX ACF Professional Chefs Association of Houston Chef Good Taste Award Jacques Brevery, PhD, CEC, AAC President, CEO, Corporate Chef, Old Belgium Gastronomie Consulting, Hollywood, FL ACF Southern CA Inland Empire Chefs & Cooks Association Sharing Culinary Traditions Award Louis Chatham, CEC, AAC Executive Chef, Pearl River Resort, Philadelphia, MS

4 National Member Lt. General John D. McLaughlin Award Charles Talley, CEC Chief Warrant Officer 3, Army, Chester, VA Old Dominion ACF Chapter Lawrence A. Conti, CEC, AAC, HOF, Chair's Achievement Award Bobby Moghaddam, CEC, CCE, AAC Director of Hospitality and Culinary Arts, Riverside City College Culinary Academy, Moreno Valley, CA ACF Southern CA Inland Empire chefs & Cooks Association Membership Dues and Academy Donations Many of our Members have annual dues coming up during this last quarter of the year, but to avoid the year end rush, please do not hesitate to process these earlier. When you are paying your Membership Dues, please think about making a donation to the American Academy of Chefs. "Chef Louis, enjoying Inspire, he is sitting on a few copies, contact the office today to get yours, and enjoy." American Academy of Chefs Inspire

5 To order please contact: ACF National Office phone: (800) ACF Event Dates - Mark your calendars! ChefConnect: Atlanta Sunday, March 13-Tuesday, March 15, 2016 Hyatt Regency Atlanta Atlanta, Georgia ChefConnect: Hawaii Sunday, April 3-Tuesday, April 5, 2016 Waikoloa Beach Marriott Resort & Spa Waikoloa Village, Hawaii ACF Cook. Craft. Create. ACF National Convention & Show Friday, July 15 - Tuesday, July 19, 2016 JW Marriott Phoenix Desert Ridge Resort & Spa Phoenix, Arizona 2016 American Academy of Chefs Applications

6 Applications for prospective candidates are available by contacting the Academy Office at Please review the mandatory and obtainable goals with your members and anyone you may want to offer an application. Applications must be returned by 12/31/2015 for induction in 2016, timely and well documented applications are greatly appreciated. Two letters of recommendation for Academy Fellows are required for each application. Fellows, letters for candidates are limited to one per year, and candidates need only two letters. Members of the AAC Regional Directors may recommend candidates in their regions but may only write one recommendation letter per year. Contact your Regional Academy Directors, or any Academy Committee Chairs if you have any questions. Local Academy Dinners Two local dinners, and one tentative, have been scheduled so far; they are: October 26th, ACF Philadelphia Delaware Valley Chefs Association & ACF Professional Chefs Association of South Jersey: Honoring George O'Palenick, CEC, CCE, AAC. November 14th: Tentative Seattle Chapter November 21st, ACF Chicago Chefs of Cuisine Inc: Honoring Stafford DeCambra, CEC, CCE, CCA, AAC. (See invitation below) The American Culinary Federation and ACF Chicago Chefs of Cuisine Association, Inc. invite you to the Thirty-Fourth Regional Gala Dinner - To benefit World chef' Congress and Expo and Honoring Stafford DeCambra, CEC, CCE,CCA, AAC, AAC Chair Day: Saturday Date: November 21, 2015 Place: Renaissance Chicago Downtown Hotel Executive Chef: Daniel Perez Dinner Time: 6:00 p.m. Price: $ per person Hotel: Special Hotel rates for that weekend have been arranged Contact: Joanne Madura, Ticket Chair (847) JEMadura@me.com Through the Academy Connection e-newsletter, the American Academy of Chefs provides members with news and information on products and services offered by the AAC, its partners and American Culinary Federation. If you do not wish to receive the e-newsletter, please SafeUnsubscribe.