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05-26-09
St. Petersburg,
Fla.
Edward Leonard,
director of culinary operations at Westchester
Country Club in Rye receives award at
Cordon D’ Or—Gold Ribbon International Culinary
Academy Awards Ceremony
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, (pictured) 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
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