DiFronzo Elected to Board of National Chef Honor Society

The American Academy of Chefs (AAC), American Culinary Federation’s (ACF) honor society for chefs, announced the results of its election for the 2015-2017 term. Mark Wright, CEC, AAC, was elected chair and Americo DiFronzo, CEC, CCA, AAC, was elected vice chair.

The election announcement was made by Frank Leake, CCC, CCE, AAC, chair, AAC Nominations & Elections Committee June 9. The swearing in for the new positions will take place during the AAC Fellows meeting at Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, Aug. 1. Wright will replace current chair Stafford DeCambra, CEC, CCE, CCA, AAC. The AAC chair also serves on ACF’s Board of Directors.

“I am confident their knowledge and expertise will help in continuing the American Academy of Chefs mission,” Leake said. “Our mission is to promote the education of all culinarians through mentorship, scholarships for culinary students and grants for professional working chefs looking to further their career.”

Wright is department chair of hospitality management at Erie Community College, Buffalo, New York, where he teaches advanced restaurant classes and oversees the on campus restaurant. He is currently vice chair of the American Academy of Chefs and has served as ACF Northeast Region vice president, ACF national treasurer and president of ACF of Greater Buffalo New York. He mentors new ACF chapter leaders, facilitates certification exams and takes part in several chapter activities. Wright also received the American Academy of Chefs Chair’s Medal in 2014.

DiFronzo is executive chef at Union Oyster House, Boston, America’s oldest restaurant in continuous service, and a culinary instructor at Boston University School of Hospitality Administration, Boston. He has received numerous awards, including ACF Epicurean Club of Boston’s Chef of the Year in 1998 and 2004, and an ACF President’s Medallion in 2001, 2007 and 2014. In 2010, DiFronzo received the ACF Hermann G. Rusch Chef’s Achievement Award and received the ACF Northeast Dr. L.J. Minor Chef Professionalism Award in 2014.

The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh. Those credited with its founding include Pierre Berard, Peter Berrini and Paul Laesecke, AAC, HOF.

– Submitted by the American Culinary Federation