American Culinary Federation 2015-2017 National Officers Announced
Thomas Macrina, CEC, CCA, AAC, Re-elected President
ST. AUGUSTINE, Fla., June 3, 2015 /PRNewswire-USNewswire/ -- The American Culinary Federation announced the results of the ACF national officer election for the 2015-2017 term June 2 at 10 a.m. EDT. The announcement was made by Fritz Sonnenschmidt, CMC, AAC, HOF, chair, ACF Nominations & Elections Committee, in a special meeting for candidates, board, national staff and chapter members at ACF's national office in St. Augustine, Florida.
ACF national officers will serve for a two-year term that begins at the board's installation during the President's Grand Ball at the 2015 Cook.Craft.Create. ACF National Convention & Show, Orlando, Florida, Aug. 3. National officers serve on ACF's board of directors, which oversees the federation and works with national office staff to guide the organization's growth and member benefits.
"Announcing the results of the 2015-2017 ACF National Board elections to its members and national staff is a great honor," said Sonnenschmidt. "ACF's national officers are responsible for keeping the legacy of the American Culinary Federation and its members alive and to ensure the success of the organization's mission of setting a standard of excellence for the culinary industry. ACF members are provided the opportunity to determine the board leadership, and we believe these chefs elected will do a great job in serving our organization."
According to results tallied by Survey & Ballot Systems, Eden Prairie, Minnesota, the following candidates secured a majority vote. To view the overall results of the election, candidates and voting statistics, visit www.acfchefs.org/elections.
President: Thomas "Tom" Macrina, CEC, CCA, AAC, product specialist manager/Food Fanatic, US Foods, Philadelphia.
Secretary: Kyle Richardson, CEC, CCE, AAC, culinary arts professor, Joliet Junior College, Joliet, Illinois.
Treasurer: William J. Tillinghast, CEC, AAC, MBA, director of culinary/pastry programs, The International Culinary School at The Art Institute of Philadelphia, Philadelphia.
Vice President, Central Region: Brian Hardy, CEC, CCA, AAC, executive chef, The Gatesworth, St. Louis.
Vice President, Northeast Region: George O'Palenick, CEC, CCE, AAC, associate professor, Johnson & Wales University, Providence, Rhode Island.
Vice President, Southeast Region: Michael Deihl, CEC, CCA, AAC, executive chef/culinary director, The Michael Deihl Group, Atlanta.
Vice President, Western Region: Carlton Brooks, CEPC, CCE, educator, East Valley Institute of Technology, Mesa, Arizona.
Michael Ty, CEC, AAC, chef/owner, Hospitality Culinaire, Inc., Las Vegas, will continue to serve on the board as immediate past president. The 2015-2017 chair of the American Academy of Chefs, ACF's honor society for chefs, will also serve on the national board. That position is determined in a separate election.
Members of the ACF Nominations & Elections Committee, which oversaw the election process, are: Committee Chair Fritz Sonnenschmidt, CMC, AAC, HOF, culinary dean emeritus, The Culinary Institute of America, Hyde Park, New York; Central Region, Jesse W. Cobb, CEC, AAC, associate director, Brookdale Senior Living, Chicago; Northeast Region, Ken Bucholtz, CEC, AAC, director of food and beverage, Brookside Country Club, Canton, Ohio; Southeast Region, Joseph "Kully" Crean, CEC, CCE, president, ACF Atlanta Chefs Association, Atlanta; Western Region, Brian Dragos, CEC, CCE, AAC, corporate executive chef, Nestle Professional, Chandler, Arizona; Board Liaison, Michael Ty; and Staff Liaison, Heidi Cramb, executive director, American Culinary Federation.
The current ACF board of directors has served since July 2013 and will remain the governing body until the new board is installed. The current board is: president, Thomas Macrina; immediate past president, Michael Ty; secretary, James Taylor, CEC, AAC, MBA, professor, Columbus State Community College, Columbus, Ohio; treasurer, William Tillinghast; vice president, Central Region, Kyle Richardson; vice president, Northeast Region, George O' Palenick; vice president, Southeast Region, Michael Deihl; vice president, Western Region, David Goodwin, CEC, CCA, AAC, executive chef/director of culinary operations, Culinary Solutions A La Carte, Minden, Nevada; and chair, American Academy of Chefs, Stafford DeCambra, CEC, CCE, CCA, AAC.
About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. 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. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.
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SOURCE American Culinary Federation
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