American Culinary Federation Press Release For Immediate Release: April 12, 2016

Media Contacts: Sarah Roy: (904) 484-0226, [email protected] Jennifer Manley: (904) 484-0247, [email protected]

Kenneth Thompson, CEC, CCA, Receives Chef Professionalism Award from American Culinary Federation April 12, 2016, St. Augustine, Florida—Kenneth Thompson, CEC, CCA, chef/instructor, Joliet Junior College, Joliet, Illinois, received the Central region’s Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation (ACF) during ChefConnect: Hawaii, April 3-5, Waikoloa Beach Marriott Resort & Spa, Waikoloa Beach, Hawaii. The ACF Dr. L.J. Minor Chef Professionalism Award, established in 1990 and named for Dr. Lewis J. Minor, food scientist and founder of Minor’s®, is presented to a chef who exemplifies the highest standards of professionalism through certification, continuing education and training, culinary competitions and community involvement. As the ACF Central region recipient, Thompson is a candidate to receive the national award at Cook. Craft. Create. Convention & Show, Phoenix, July 15-19. “Receiving this award is a tremendous honor for me, as it represents an industry precedent for acting as a professional,” said Thompson. “Dr. L. J. Minor was instrumental in moving the profession forward and achieving the recognition it deserves. I'm humbled to receive this award from Minor’s® in his honor. I want to thank all of my mentors, past and present; students; fellow chefs and everyone who has donated their time and energy to get me to this point. This award is truly a tribute to their dedication, patience, help and guidance.” Thompson’s experience includes executive chef, Memphis Country Club, Memphis, Tennessee; executive chef, Evansville Country Club, Evansville, Indiana; and sous chef, Cherokee Town and Country Club, Atlanta. He has a bachelor’s degree in culinary management and ProChef Level III Certification from The Culinary Institute of America, Hyde Park, New York. Thompson is an active member of the L’Ecole Culinaire – Memphis Campus Program Advisory Committee, Cordova, Tennessee. He also served as student coach for the culinary arts program at Kingsbury Vocational School, Memphis, during the school’s local, state and national competitions. Additionally, Thompson served as externship site chef for three students from The Culinary Institute of America during his tenure as executive chef at Memphis Country Club. He is currently serving as secretary of ACF Louis Joliet Chapter. “Chef Thompson and Chef Danna are special,” said Matt Schimpf, division vice president, Chef2Chef Sales, Minor’s®, also referring to the Western region’s Dr. L.J. Minor Chef Professionalism Award recipient, Anthony Danna, CEC, AAC, executive chef, Astor House at Springbrook Oaks, Newberg, Oregon. “Each of them brings unique skill and passion to their craft and the businesses they lead. They are not alike. However, their contributions to their communities tie them together. Despite the demands of being professional chefs responsible to their staff, their companies, their guests and their own families, they both find and make the time to serve others. They are true artists; they create great flavor; they apply cutting-edge technology; and they share it all.” -more-

More than 350 chefs, students and foodservice professionals attended ChefConnect: Hawaii. The conference was part of ACF’s Signature Series, which provides educational and networking opportunities for culinary industry professionals and students. Learn more about the conference at www.acfchefs.org/EventSeries, on Twitter @ACFChefs, #ChefConnect or on Facebook at www.Facebook.com/ACFChefs. Sponsors of ChefConnect: Hawaii were: Minor’s®; Custom Culinary®; Unilever Food Solutions; NEWCHEF Fashion Inc; Plugrá® European-Style Butter; Vitamix; Ecolab; Allen Brothers; Wisconsin Milk Marketing Board; American Technical Publishers; Don Miller & Associates, Inc. (DM&A); Par-Way Tryson Company; The Beef Checkoff; Jones Dairy Farm; and Valrhona. About the American Culinary Federation The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs. ###