New ACF Board of Directors Announced

ST. AUGUSTINE, Fla.—Mark Kent, chair of the American Culinary Federation Inc.’s (ACF) Nominations and Elections Committee, has announced the results of the Board of Directors national election. The following candidates secured the majority vote and will serve as the national ACF board of directors for a two-year term that begins at the board’s installation during the President’s Grand Ball at the ACF National Convention, Orlando, Fla., July 14. John Kinsella, CMC, CCE, WGMC, AAC, current president, will serve on the board as immediate past president.

• President: Michael Ty, CEC, AAC, executive chef, MT Cuisine LLC, Las Vegas, Nev.
• Secretary: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries, Alexandria, Va.
• Treasurer: James Taylor, CEC, AAC, MBA, associate professor, Columbus State Community College, Columbus, Ohio
• Vice President Central Region: David Russell, CEC, AAC, division corporate chef, Unilever Foodsolutions, Lisle, Ill.
• Vice President Northeast Region: William Tillinghast, CEC, AAC, MBA, director of culinary and pastry programs, The International Culinary School at The Art Institute of Philadelphia, Philadelphia, Pa.
• Vice President Southeast Region: Jeff Bacon, CEC, CCA, AAC, executive chef/program director, Triad Community Kitchen, Winston Salem, N.C.
• Vice President Western Region: William Franklin, CMC, AAC, corporate chef, Nestlé Professional, Centennial, Colo.
• Chair, American Academy of Chefs: Thomas Macrina, CEC, CCA, AAC, executive chef, Desmond Great Valley Hotel and Conference Center, Malvern, Pa.

ACF is governed by a board of directors composed of highly qualified professional chefs from around the country. The board oversees the direction of the organization and works directly with the national office staff to guide organization growth and member benefits. ACF members representing each of the four ACF regions—Central, Northeast, Southeast and Western—and a chair make up the ACF Nominations and Elections Committee, which oversaw the election process. The committee members are: chair, Mark Kent, operations manager, University of Akron, Akron, Ohio; cochair/Central Region representative, Chris Dwyer, CEC, ACE, AAC, executive chef, Doubletree Minneapolis Park Place, Minneapolis, Minn.; Northeast Region representative, Kenneth Bucholtz, CEC, AAC, director of food and beverage/executive chef, Brookside Country Club, Canton, Ohio; Southeast Region representative, Brian Knecht, CEC, CCA, ACE, AAC, department chair/instructor, Sarasota County School Board, Sarasota, Fla.; and Western Region representative, Jeremy Glas, CEC, executive chef, Wynkoop Brewing Company, Denver, Colo.

The current ACF board of directors has served ACF since July 2005 and will remain the governing body until the new board is installed. The board comprises: president, John Kinsella, CMC, CCE, WGMC, AAC, senior supervising chef, Midwest Culinary Institute, Cincinnati, Ohio; immediate past president, Edward Leonard, CMC, AAC, assistant general manager/director of culinary operations, Westchester Country Club, Rye, N.Y.; secretary, Walter Bronowitz, CCC, CCE, AAC, executive chef, Children’s Hospital Dietary Department, Seattle, Wash.; treasurer, Joe Aiello, CEC, AAC, chef/owner, Apropo Catering, Schiller Park, Ill.; vice president Central Region, David Russell, CEC, AAC, division corporate chef, Unilever Foodsolutions, Lisle, Ill.; vice president Northeast Region, Mark Wright, CEC, AAC, department chair, Hospitality Management, Erie Community College, Williamsville, N.Y.; vice president Southeast Region, Elizabeth Baase, CEC, AAC, executive chef, Vend-Perdue, Perry, Ga.; vice president Western Region, Harry Brockwell, owner, Oceanside Caterers, Westlake Village, Calif.; and chair, American Academy of Chefs, Thomas Macrina, CEC, CCA, AAC, executive chef, Desmond Great Valley Hotel and Conference Center, Malvern, Pa.