AMERICAN CULINARY FEDERATION PRESS RELEASE

FOR IMMEDIATE RELEASE: CONTACT: Leah Craig May 22, 2009 Communications Manager (800) 624-9458, ext. 113 lcraig@acfchefs.net

American Culinary Federation Members Receive Top Awards at Cordon D’ Or—Gold Ribbon International Culinary Academy Awards Ceremony

John Kinsella, CMC, CCE, WGMC, AAC, inducted into Culinary Hall of Fame and members honored. St. Augustine, Fla., May 22, 2009—The following American Culinary Federation (ACF) members, and its monthly publication, The National Culinary Review, received International Culinary Academy Awards at the Cordon D’ Or—Gold Ribbon VIP Reception and Awards Presentation, held at the Don CeSar Beach Resort, a Loews Hotel in St. Petersburg, Fla., May 16. ACF National President John Kinsella, CMC, CCE, WGMC, AAC, senior supervising chef at Midwest Culinary Institute in Cincinnati, was inducted into Cordon D’ Or’s—Gold Ribbon Culinary Hall of Fame. The School of Culinary Arts at Kendall College, Chicago, an ACF-accredited program, was named Cooking School of the Year. Also in the Academy of the Culinary Arts awards category, Frederick Ming, CEC, CCE, AAC, a retired chef from Bermuda, received the award for Cuisine of the Year. In the Cookbooks and Culinary Books category, Edward Leonard, CMC, AAC, assistant general manager/director of culinary operations at Westchester Country Club in Rye, N.Y., received the award for illustrated cookbook by a chef and cookbook cover and title for You Eat with Your Eyes: The Simplicity and Elegance of Presenting Food (LTD Publishing, 2008). Michael J. McGreal, CEC, CCE, department chair at Joliet Junior College, Joliet, Ill., received an award in the culinary literature category for Culinary Arts: Principles and Applications (American Technical Publishers, 2008). Charles Carroll, CEC, AAC, executive chef at River Oaks Country Club in Houston, also received a culinary literature award for Leadership Lessons From a Chef: Finding Time to be Great (John Wiley & Sons, 2007). In addition to these awards garnered by ACF members, ACF’s national monthly publication, The National Culinary Review, received the award for culinary magazine in the Culinary Arts Awards category for its December 2008 issue. “It is a great honor, both personally and on behalf of our Federation, to receive Cordon D’ Or—Gold Ribbon awards,” said Kinsella. “Many people don’t realize the sacrifice that accompanies being a chef, but all the long hours and strenuous work is worthwhile when our efforts are recognized by others in the industry.” The Cordon D’ Or Gold-Ribbon Awards program is a part of Cordon d’ Or-Gold Ribbon, Inc. located in St. Petersburg, Fla. For more information, go to www.cordoncuisine.com.

About the American Culinary Federation The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

# # # FOR PHOTOS AND INTERVIEWS, CONTACT LEAH CRAIG AT (800) 624-9458 EXT. 113, OR EMAIL LCRAIG@ACFCHEFS.NET.