Derek Spendlove, Cepc, Cce, Aac, Of Sullivan University, Named Acf Certification Commission Chair

Derek Spendlove, CEPC, CCE, AAC, baking and pastry arts chair for the National Center for Hospitality Studies (NCHS) at Sullivan University, Louisville, Ky., has been named chair of the American Culinary Federation, Inc. (ACF) Certification Commission and assumed the position's responsibilities on January 15. Spendlove replaced Karl J. Guggenmos, AAC, University Dean of Culinary Education, Johnson & Wales University, Providence, R.I., who remains on the commission as past chair.

Spendlove, in his role as ACF Certification Commission chair, is responsible for upholding the standards of the most comprehensive certification program for chefs in the United States. Certification through the ACF is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers.



Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The Commission was formed in order to meet the National Commission for Certifying Agencies accreditation standards to obtain certification from the Institute for Credentialing Excellence.



The Certification Commission is comprised of 20 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants including certified culinarian (CC), certified sous chef (CSC), certified chef de cuisine (CCC), certified executive chef (CEC), certified executive pastry chef (CEPC), certified culinary educator (CCE), certified culinary administrator (CCA) and certified master chef (CMC). Commission members are:

1. Chair Derek Spendlove, CEPC, CCE, AAC, baking and pastry chair of NCHS, Sullivan University, Louisville, Ky.

2. Past Chair Karl J. Guggenmos, AAC, university dean of culinary education, Johnson & Wales University, Providence, R.I.

3. Alex Askew, president, BCA, North Babylon, N.Y.

4. Kirk T. Bachmann, CEC, vice president of education, Le Cordon Bleu Schools North America, Hoffman Estates, Ill.

5. Past Chair Bradlee Barnes, CMC, CCA, AAC, president, GigaChef, LLC, Yonkers, N.Y.

6. Russell D. Campbell, CEC, command food tech, U.S. Army, Fort Riley, Kan.

7. Wendy Chan, president, Definity Marketing, New York, N.Y.

8. Ronald DeSantis, CMC, AAC, director, Industry Solutions Group, The Culinary Institute of America, Hyde Park, N.Y.

9. Donald G. Dickinson, CEC, CCA, AAC, culinary division director, Institute of Technology, Roseville, Calif.

10. Stephen Giunta, CMC, culinary director, Cargill, Inc., Andover, Kan.

11. Theresa Hopkins, executive director, The Italian Culinary Federation, New York, N.Y.

12. Erica D. Lattimore, CC, Winter Garden, Fla.

13. David J. Pantone, CEC, CEPC, CCE, AAC, dean of culinary education, Florida Culinary Institute, West Palm Beach, Fla.

14. Milford Prewitt, foodservice journalist/editor, New York, N.Y.

15. Jeanette Scarcella, culinary relations/program officer, Johnson & Wales University, Providence, R.I.

16. Leonard D. Scranton, CEC, vice president culinary services, Morrison Healthcare Food Services, Atlanta, Ga.

17. Travis Smith, CEC, CCA, AAC, chef director, Francis Tuttle Technology Center, Oklahoma City, Okla.

18. Nick Versteeg, producer/director, DV Cuisine, Duncan, British Columbia, Canada

19. B. J. Whitmore, CEC, executive chef/F&B director, Bridge View Ce