Greetings Academy Fellows:

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1 September SPONSORS Platinum Volume XV, Issue 8 Greetings American Academy of Chefs Fellow Chef, Greetings Academy Fellows: Gold Copper Friends All Regional Conferences Rico and I have put our heads together and we are proud to announce our new AAC "Board of Directors and Committee Chairs". These names can be found on the Academy's website. A new diverse group of members together with several of our incumbents make up the board. Their expertise, experience, and heartfelt enthusiasm will surely represent you and the entire Academy well in its many endeavors. Please reach out to your Regional Directors for assistance. They can answer questions about upcoming events, dinners, and also assist with your chapter's and colleagues' Academy applications. As we wind down from a busy summer season and look forward to the upcoming holiday season, we should take an opportunity to reflect on our many accomplishments, be they personal or professional, and say, "Job well done!". Serving as your AAC Chair and Vice Chair has been rewarding and invigorating for both Rico and me. Rico had the opportunity to meet, greet, and feed President Obama a few weeks back - congratulations, Chef! Meanwhile, I attended my first Board Meeting as your representative. While it wasn't the first meeting I attended as a member of the ACF and ACFEF Board, it was nonetheless the first as your voice and I was honored to attend in that capacity. President Macrina welcomed all of the new members and highlighted what we can expect moving forward. It is certainly an exciting time for our organization and for our entire membership as well. Mentorship In our first monthly message we wrote about our organization's goals in regards to our Mentorship initiative. I have spoken to a few of our newly appointed directors and they have some great ideas that will promote this initiative and allow student culinarians the opportunity to meet Academy Fellows willing to share their knowledge, life experiences, and advice. The goal is to assist student culinarians on their path to successful careers and I believe this undertaking has us headed in the right direction. Our Mentorship program pairs students and young culinarians with experienced Academy Fellows who will foster professional and personal growth for a specific period of time. These activities can include, but are not limited to, sharing experiences, volunteering at chapter events, shadowing at work, and/or developing an educational plan. This complimentary program offering is available to all student culinarians who are active members of the ACF. Student culinarians must submit a recommendation letter from their Chapter President, School Program

2 Director, or Department Chair. Participants must sign an agreement confirming their commitment to the program and must agree to provide updates to the Mentorship Committee. Membership Applications for prospective candidates are available by contacting the Academy Office at our National Office. Please review the mandatory and obtainable goals with your members and with others to whom you may want to offer an application. Applications must be returned by December 31, 2015 for induction in Timely and well documented applications are greatly appreciated. Please contact your Regional Academy Directors or any of the Academy Committee Chairs if you have questions. Two letters of recommendation from Academy Fellows are required for each application. Academy Fellows should note they are limited to one recommendation letter per year (candidates need only two letters). Members of the AAC Regional Directors may recommend candidates in their regions but are limited to one recommendation letter per year as well. For more information on becoming a part of this program, please visit the AAC website. 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 Connection - Involvement Questions often arise when we chefs consider the value of belonging to an organization. We might wonder if becoming a member is worthwhile, whether membership will enhance our careers, and/or whether there are any benefits to be gained. The answer to all of these inquiries is a resounding, "Yes, yes, and yes!". Joining an organization can result in earning certain rewards, albeit they may be limited. In addition, an individual's personal definition of "rewards" may influence the decision to seek or not seek membership in an organization. But please take a minute to consider the time and commitment we invest in our careers. Does it makes sense to be a part of an organization that honors those who have worked just as long and hard as you have but over the course of many, many years? Do you really need to be a part of a professional organization's "honor society"? Again, the answer to both is a resounding, "Yes!" And, "Yes!". The American Academy of Chefs-"the Prestigious Honor Society" of the American Culinary Federation -- offers a unique way to honor both you and those like you who have worked hard and risen through the ranks of the culinary field. Your application for acceptance as an AAC Fellow will represent the culmination of your years of involvement in this grand profession, your years as an ACF member, and your career as a whole. By becoming a Fellow of the Academy you will provide "proof positive" of your commitment to the "craft" and that membership has meaningful rewards not only for yourself, but for the industry as a whole. Indeed, it is an honor and a privilege to be a part of the Academy and your membership epitomizes your desire to be part of an exclusive association of professionals. Many of us look back on our careers reminiscing about our first days as Culinary students, becoming ACF members, and remembering with fondness the chefs we regarded as our mentors -- individuals we considered to be at the top of their profession. Now, it's our turn. We can become a part of that same community of "mentor chefs" from whose guidance we benefited so greatly. We can become a part of what we considered years ago as nothing less than unobtainable. It turns out belonging to this select group of individuals is well within our grasp after all, and I encourage everyone to take the opportunity to join their prestigious ranks. In the future, when apprentices, students, and brigades speak to others about their "mentor chef", let it be you they're referring to and remembering with both respect and admiration. You can make a difference to someone -- please don't miss the opportunity to do so!

3 Personally, I continue to hone my craft through education and ambition. Nothing, however, can take the place of the camaraderie I enjoy as a member of a professional organization, especially membership in the honor society of ACF -- the American Academy of Chefs. So take a moment and look at who, what, and where we came from. Consider the future and what lies ahead. Then, instead of asking, "Why?" ask yourself, "Why not?". 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

4 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 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.

5 "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 To order please contact: ACF National Office phone: (800) academy@acfchefs.net

6 2016 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 Applications for prospective candidates are available by contacting the Academy Office at academy@acfchefs.net Please review the mandatory and obtainable goals with your members

7 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 applications. 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's Congress and Expo 2016, 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 The American Culinary Federation Philadelphia Chapter and the Professional Chefs Association of South Jersey - The American Academy of Chefs Dinner Honoring Chef George O'Palenick, CEC, CCE, AAC Day: Monday Date: October 26, 2015 Place: White Manor Country Club Executive Chef: Drew Smalbach, CEC Reception: 5:30 p.m. Gala Dinner: 7:00 p.m. Price: $ per person

8 Contact: Chef Dan De Angelo, CEC, AAC at (215) or Chef Mike McCombe, CEC, CCE, AAC at (267) 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.