American Culinary Federation President Awarded Antonin Careme Medal
Thomas Macrina, CEC�, CCA�, HGT, AAC�, American Culinary Federation's (ACF) national president, was recognized along with five other culinary industry advocates with the Antonin Car�me Medal, Nov. 3, at Monterey Marriott, Monterey, Calif., for their contributions to the culinary profession. The award has been presented to notable individuals such as Julia Child, Michelin Star chef Suzette Gresham at Acquerello, San Francisco, and Gustav Mauler, CMC�, president, Gustav International Chartered, Las Vegas.
ACF San Francisco Chapter established the Antonin Car�me Medal in 1969. The purpose of the award is to acknowledge individuals, chefs and gastronomes who have made valuable contributions to the culinary profession, particularly in education and the advancement of gastronomy. To date, 165 medals have been presented.
Macrina, of Philadelphia, is a Certified Executive Chef� (CEC), Certified Culinary Administrator� (CCA), and a member of the Honorable Order of the Golden Toque (HGT) and the American Academy of Chefs� (AAC), an honor society for chefs. Macrina was elected to the position of ACF national president for 2013-2015. Previously, he served on ACF's national board of directors as secretary, 2011-2013. He is executive chef/product specialist manager for US Foods, Bridgeport, N.J., and is a "Food Fanatic" chef for the company.
"To receive the Antonin Car�me Medal and be added to a list of renowned culinary innovators who are highly respected by the industry is a great honor," said Macrina. "I was proud to be presented this award along with the five other individuals who have helped make the culinary industry the respected profession it is today."
The five other recipients of the 2013 Antonin Car�me Medal:
� Mary Clark Bartlett is founder and CEO of Epicurean Group, San Francisco, a restaurant management company dedicated to environmentally responsible foodservice management practices.
� Aaron Johnson is food and beverage director at Stonebrae Country Club, Hayward, Calif. Johnson is president of ACF San Francisco Chapter.
� Lars Kronmark is a culinary instructor at The Culinary Institute of America (CIA) at Greystone, St. Helena, Calif., and member of ACF San Francisco Chapter. Kronmark has been an organizer for CIA's annual World of Flavors� International Conference since its inception in 1998.
� Bobby Moghaddam, CEC�, CCE�, AAC�, is director of hospitality management and culinary arts at Riverside Community College, Riverside, Calif. Moghaddam uses his culinary talents to support the community and has helped raise more than $250,000 for local charities.
� Leon Panetta, HAAC, former secretary of defense in the Obama administration, is a supporter of the culinary arts and the chef profession. In July 2011, he received the title of Honorary American Academy of Chefs (HAAC) from the AAC.
The Car�me medal was commissioned by the Chefs Association of the Pacific Coast, now ACF San Francisco Chapter, and was named after Marie-Antonin Car�me (1784-1833). Car�me, born in Paris, was the first internationally renowned chef. He gained fame for his elaborate centerpieces created out of food, and became known as the chef of kings and king of chefs. Car�me wrote several books on cookery and is most known for his five-volume encyclopedia L'Art de la Cuisine Fran�aise.
About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs
Jessica Ward, communications coordinator, 904-484-0213, email@example.com