2009 Chapter Chef of the Year

Paul Martin

Chapter Highlights 2009

2009 National Chef of the Year

Joseph Leonardi CEC

Executive Chef Somerset Club Boston MA

2009 U.S.A.'s Chef of the Year Award, sponsored by Unilever Foodsolutions, at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 11-14.

Taking the stage at the President's Grand Ball, July 14, after he was announced as the national winner, Leonardi first thanked the three other competitors for "keeping me on my toes," and recognized their talent. He also thanked the chefs who helped him train and practice, his apprentice at the competition and his wife. The audience gave Leonardi a standing ovation as he left the stage with the prestigious award.

The U.S.A.'s Chef of the Year Award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices.

Finalists were nominated by colleagues for their high standards, outstanding culinary skills and a reputation for cooking American regional cuisine. Then, they competed and won at ACF's regional level. The four finalists competed for the title live on the trade-show floor, July 13. They had two hours to prepare and cook a three-course signature meal and 15 minutes to serve 12 portions. Leonardi's menu consisted of a soup, first plate of fish/shellfish and a main plate of meat or poultry. A panel of distinguished judges, including guest judge Jerome Bocuse, son of legendary chef and restaurateur Paul Bocuse and general manager at Chefs de France at Epcot, chose the winner.

Leonardi is executive chef at Somerset Club in Boston. Before joining Somerset Club, he served as department chair and assistant professor at Johnson & Wales University College of Culinary Arts, Providence, R.I. A member of ACF Rhode Island Chapter, he holds associate and bachelor's degrees in culinary arts and a master's in education from Johnson & Wales University. As an avid competitor, Leonardi has amassed numerous awards. He was a member of ACF Culinary Regional Team USA 2008, which ranked first overall in the world in the regional portion of the Internationale Kochkunst Ausstellung (IKA) competition in Erfurt, Germany.

He also competed at the American Culinary Classic in Chicago in 2007 as a member of ACF Culinary Regional Team USA, where the team took home three gold medals, one silver medal, and placed fourth overall, second in hot food and fourth in cold food. He earned a silver medal in ice carving and a bronze medal in the cold-food category at the 2004 IKA. Other awards include winning two bronze medals at the 2004 ACF National Convention, the 2004 Medal of the French Government at the 136th Salon of Culinary Art in New York and the 2003 Best Dessert award from the Académie Culinaire de France.

2008 Chapter Chef of the Year

Kevin Duffy

Culinary Dean Johnson & Wales University

Chapter Highlights 2008

2007 Chapter Chef of the Year

John Rapoza

Chef Instructor The Career Center at Coventry High School

Chapter Highlights 2007

2007 Northeast Regional Chef of the Year

Daniel Scannell, CMC

Executive Chef Carnegie Abbey Club

2006 Chapter Chef of the Year

David Miguel CEC, CCE

Chef Instructor Ella Grasso Vocational Technical School

Chapter Highlights 2006

2005 Chapter Chef of the Year

Gloria Cabral

Pastry Arts Instructor Bristol Community College

Chapter Highlights 2005

2004 Chapter Chef of the Year

Fred Faria

Associate Professor Johnson & Wales University School of Hospitality

Chapter Highlights 2004

ACF National Convention July 2004:

	ACF National Chef of the Year Award Sponsored by Unilever Foodsolutions J Daniel Knerr, CEC AAC, executive chef of The Black Pearl, Newport, R.I., received the American Culinary Federation's (ACF) 42nd-annual Chef of the Year award, sponsored by Unilever Foodsolutions, at ACF's national convention at the Orlando World Center Marriott, making him the U.S.A.'s Chef of the Year™ for 2004. Knerr, an ACF-certified executive chef (CEC), has served as executive chef of The Black Pearl, one of Newport's best-known restaurants, for 19 years. He trained and worked with chefs of such world-renowned restaurants as Le Bec-Fin in Philadelphia, La Côte Basque in New York, Moulin de Mougins in southern France, Restaurant Taillevent in Paris, and The French Laundry in California's Napa Valley. While head chef of The Black Bass Hotel in Lumberville, Pa., Knerr's cooking received three stars from The New York Times. Besides membership in the American Academy of Chefs (AAC), Knerr is a member of Le Amis d'Escoffier Society and Confrerie de la Chaînes des Rotisseurs. He is president of ACF Rhode Island Chapter and serves on the advisory board of the Newport Area Career and Technical Center
		2004 ACF Educator of the Year George O'Palenick, CEC, CCE, AAC, associate professor at Johnson & Wales University, Providence, R.I. George O'Palenick, CEC, CCE, AAC, is the The ACF Educator of the Year Award underscores the importance of a strong educational foundation for culinary students. Award recipients are active educators who use culinary knowledge, skills, and expertise to enhance the image of professional chefs and guide students who aspire to culinary careers.
Student Team National Championship  Sponsored By R.L. Schreiber, Inc The team from Johnson & Wales University is declared the winner of the 2004 Student Team National Championship, Sponsored By R.L. Schreiber, Inc, at a reception before the President's Grand Ball Monday, July 19. Pictured (front, left to right): George O'Palenick, CEC, CCE, AAC, team coach; Joe Leonardi, assistant professor and department chair in J&W's culinary arts department; team members Guillaume Bienaime, Nicholas Manning, Brittany Tanelli, John Paul Carmona and Michael Finnen; and Uta Schepers, assistant coach. (Rear, left to right): judges Roland Schaeffer, CEC, AAC; Tom Recinella, CEC; Aidan Murphy, CEC; and Steve Jilleba, CMC, CCE, AAC; and Tom Schreiber, HAAC; and Kevin Duffy, dean of culinary education at J&W's Providence campus.

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