Nine Alumni Also
Honored by American Culinary Federation
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Twenty restaurants across the United States were
recipients of 2014 Achievement of Excellence Awards from the American Culinary
Federation (ACF) this summer. Three of them are on The Culinary Institute of
America’s Hyde Park, NY campus: , ,
and . In addition, nine Ѹ graduates were honored at the
organization’s awards event held during the ACF national conference in Kansas
City, MO.
“Achievement of Excellence Awards are presented to foodservice establishments that go above and beyond to promote the
culinary industry and provide customers with a rewarding experience,” said ACF
President Thomas Macrina, a 1976 Ѹ alumnus. “The
Culinary Institute of America’s commitment to providing hands-on learning
opportunities for its students through these restaurants is noteworthy.”
All four restaurants on the New York campus have now
received ACF Achievement of Excellence Awards. The was honored in 2004.
“All of the students, chefs, dining room instructors, and
staff strive every day to simultaneously create an unparalleled educational
experience and make world-class dining destinations,”
said Waldy Malouf, the
Ѹ’s senior director of food and beverage operations at the Ѹ. “The college’s
restaurants are truly honored and proud to receive the Achievement of
Excellence Award from the esteemed American Culinary Federation.”
Individual honorees for 2014 include ,
who received the Chef Professionalism Award; Scott Gilbert ’83, winner of the
Chef Good Taste Award; Rick Moonen ’78, winner of the
Celebrated Chef Award; and Gale O’Malley ’67, winner of the Joseph Amendola Award, named for a long-time Ѹ faculty member
and administrator. Roger Kelly ’76 and Charles Carroll ’86 received ACF
President’s Medallions; and Michael Rigberg ’74, Paul Santaularia ’85, and Jeffrey Mitchell ’93 were named
fellows of the ACF’s honor society, the American Academy of Chefs.
“To be recognized by receiving this award is the pinnacle of
my culinary career,” Chef Garbin said.
“It is a tribute to my career roots that began with
graduating from the Ѹ and learning from everyone there who shared the passion
for this industry.”
Photo Caption and Hi-Res Image
A student prepares for service in The Bocuse Restaurant at The
Culinary Institute of America. The Bocuse is one of three restaurants on
the college's Hyde Park, NY campus to receive an
Achievement of Excellence Award from the American Culinary
Federation in 2014. (Photo credit: Ѹ/Phil Mansfield)
Founded in 1946, Ѹ is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, applied food studies, and culinary science, as well as
certificate programs in culinary arts, and wine and beverage studies. As the
world's premier culinary college, the Ѹ provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The Ѹ has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The Ѹ also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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