American Culinary Federation Education Foundation Chef & Child Foundation Names Chair, Vice Chair For 2011-2013

The American Culinary Federation Education Foundation (ACFEF) Chef & Child Foundation (CCF), which focuses on the nutritional development of America's children, has two new leaders at the helm. Ira Fingerman of Tyson Food Service, Springdale, Ark., is chair, and Joseph Kraft, CEC, CCA, AAC, corporate executive chef at Morrison Management Specialists, Tucson, Ariz., is vice chair. Fingerman and Kraft will each serve a two-year term, 2011-2013, which began July 27.

"As chair, I will continue the positive work that we have started over the last couple of years," said Fingerman. "In this new term, CCF will focus on three key areas: focused fundraising; thinking outside of the box to develop creative new programs and initiatives; and national networking with like-minded organizations to position CCF as a nationally recognized organization in the fight against childhood obesity."

As vice chair, Kraft says he will draw on his experience in health care foodservice and as a volunteer for the Chefs Move to Schools program to help CCF have an even greater impact on children's lives throughout the country.

"My intent is to carry on the best practices and successes of the Foundation," said Kraft. "I will also lead the Foundation in developing ideas that will promote nutritional awareness and educate our nation's children and those who influence them."

During the past 25 years, Fingerman has held various sales and management positions in foodservice at Tyson Foods, Inc. He is currently responsible for sales and marketing of Tyson's Lady Aster� gourmet brand, which is designed and sold primarily to hospitality and lodging channels. Prior to joining the staff at Tyson, Fingerman owned and operated fast-food and full-service operations in Chicago, and held sales positions at various manufacturers and food brokers. He has been actively involved with CCF since 2004 and served as vice chair from 2006 to2011.

At Morrison Management Specialists, Kraft provides culinary support and training, maintains financial goals and helps the company meet customers' needs and exceed expectations. Prior to joining Morrison, he worked as executive chef for Hilton Hotels and Radisson, and as director of operations at Apropo Services, Schiller Park, Ill. He holds an associate degree in restaurant management from Triton College, River Grove, Ill. Kraft has been active in CCF for many years, and has served as chair.

About ACFEF Chef & Child Foundation
The American Culinary Federation Education Foundation (ACFEF) Chef & Child Foundation (CCF) was founded in 1989 to educate children and families in understanding proper nutrition through community-based initiatives led by ACF members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity. CCF offers chefs numerous resources and programs, including "Chefs in the Classroom" for preschoolers through fifth-graders; "Cooking for Kids," for third- through eighth-graders; and "Hit a Homerun for Nutrition." Each year, on October 16, CCF and ACF chapters nationwide celebrate Childhood Nutrition Day. Chef's Outreach to the Community Service Day, which is held annually in conjunction with the ACF national convention, is another anticipated community outreach event. CCF also offers many free resources to the public, such as monthly "Culinary Nutrition News" and "Ingredient of the Month" articles. For more information, visit www.acfchefs.org/CCF.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the