AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release

Media Contact: Catie Gainor: (610) 455-2780, [email protected]

Norman Van Aken Recognized as 2017 American Academy of Chefs Culinary Hall of Fame Celebrated Chef St. Augustine, Fla., August 3, 2017—Norman Van Aken, chef and owner of Norman’s at the RitzCarlton Orlando, Grande Lakes, and 1921 by Norman Van Aken in Mount Dora, Florida, has been recognized as the American Academy of Chefs® (AAC) Culinary Hall of Fame™ 2017 Celebrated Chef. Van Aken received the award during the 46th Annual Induction Reception and Dinner held during the Cook. Craft. Create. ACF National Convention & Show held in Orlando, Florida, July 9-13. “I was blessed to be raised by a woman who taught me that work actually could be a form of play if you just looked at it the right way,” said Van Aken. “I became a cook in Key West. Over the years I embraced all of Florida and by doing so, the greater world beyond. I originated the term fusion cooking due to the matrix of cultures that inspires me in every cut, burn and divine taste along the way. To join the legends who have been recipients into the American Academy of Chefs Hall of Fame as a Celebrated Chef is something I will always treasure.” The American Academy of Chefs, ACF’s honor society for chefs, has inducted one outstanding chef into its Culinary Hall of Fame as a Celebrated Chef annually since 2007. Recipients of this honor are trendsetters in the industry and have distinguished themselves in the culinary world. These individuals are nationally and/or internationally recognized through the media for their contributions to the profession and serve as role models by mentoring future culinarians. Past recipients are Walter Staib, 2016; Jeremiah Tower, 2015; Rick Moonen, 2014; Alan Wong, 2013; Cat Cora, 2012; Charlie Palmer, 2010; Patrick O’Connell, 2009; Charlie Trotter, 2008; and James Andrew Beard (accepted by Norman Van Aken on behalf of James Beard and the James Beard Foundation) and Thomas Keller, 2007. “We welcome Chef Van Aken as our celebrated chef. He continues to be an icon in the culinary community and his blending of local foods with Caribbean, Latin and Asian influences has created a distinct cuisine in Florida and across the U.S.,” said AAC National Chair Mark Wright, CEC, AAC. “He has a vision and a plan for a more sustainable future and he continues to share and demonstrate his knowledge, passion and understanding of the ever changing culinary scene.” -MORE-

Van Aken has been described as “legendary, visionary and a trailblazer” as well as “the culinary Titan of Florida.” He is “the founding father of ‘New World Cuisine,’” a celebration of Latin, Caribbean, Asian, African and American flavors. He is known internationally for introducing the concept of ‘fusion’ to the culinary world. He is currently building a cooking school in Miami. In 2006, Spain’s International Summit of Gastronomy ‘Madrid Fusion’ event honored him as one of the “Founders of New American Cuisine” alongside Alice Waters, Paul Prudhomme and Mark Miller. He is the only Floridian selected by the James Beard Foundation for the “Who’s Who of Food & Beverage in America” list. Van Aken has published five cookbooks and one memoir: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine, New World Kitchen and My Key West Kitchen (with Justin Van Aken), and No Experience Necessary, The Culinary Odyssey of Chef Norman Van Aken. His next book, Norman Van Aken’s Florida Kitchen (with Janet Van Aken) is due to be published in September 2017. His radio show, “A Word on Food,” airs on NPR. He appeared on CNN’s “Parts Unknown” with Anthony Bourdain and on Jimmy Kimmel Live. Van Aken is a national member of the American Culinary Federation. 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, AAC®, HOF; Peter Berrini, AAC®, HOF; and Paul Laesecke, AAC®, HOF. Out of 17,500 ACF members, approximately 800 belong to the AAC. To become a member, chefs must be nominated by two current AAC members and complete the required application process. Some of the standards applicants must pass include: be an ACF-certified chef for no less than two years; be in the culinary profession for no less than 15 years, with 10 of the 15 years as an executive chef at a fullservice restaurant or at least five years for a culinary educator; be an ACF member for a minimum of 10 consecutive years; and have attended any combination of four ACF regional conferences and/or national conventions. In addition, applicants must fulfill at least 10 of the 22 elective attainable goals. Sixteen chefs were inducted into the Academy in 2017. 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 more than 150 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. The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org. Find ACF on Facebook, Instagram and Twitter. ### Editor’s note: To arrange interviews or request high-resolution photos, contact Catie Gainor at [email protected] or (610) 455-2780.