Jean - Robert De Cavel Receives Humanitarian Of The Year Award From American Culinary Federation

ST. AUGUSTINE, Fla., October 15, 2007 - Jean-Robert de Cavel was presented with the American Culinary Federation's (ACF) Humanitarian of the Year Award by ACF President John Kinsella, CMC, CCE, AAC, on October 5 at a sold out Walt Disney World� scholarship event held at Midwest Culinary Institute at Cincinnati State, Cincinnati.


The ACF humanitarian award was established to honor and recognize an exceptional individual or organization that has made a significant impact in promoting the welfare of humanity. De Cavel received the honor for his work with culinarians in the greater Cincinnati/North Kentucky area by raising $100,000 during a weeklong fundraiser to help prevent Sudden Infant Death Syndrome (SIDS).


"Seven days for SIDS" took place June 11-17, and was created by Jean-Robert and Annette de Cavel, proprietors of Cincinnati's Jean-Robert at Pigall's, JeanRo Bistro and PhoParis, after the loss of their daughter, Tatiana, to SIDS in 2002. The week kicked off with Chefapalooza June 12 at Midwest Culinary Institute at Cincinnati State Technical and Community College amphitheater, Cincinnati. The event featured live-cooking demonstrations with famed New Southern Cooking movement chef Nathalie Dupree, Jean-Robert de Cavel and David Cook, chef/owner of Daveed's at 934 in Cincinnati. Proceeds benefited the Sudden Infant Death Network of Ohio and the Tatiana de Cavel Scholarship Fund at Midwest Culinary Institute.


"Chef de Cavel is an extraordinary individual," said Kinsella. "He took his talents as a chef and shared them with culinary students and the community to raise funds for SIDS, so that other parents would not experience the tragic loss that he and his wife, Annette, did when they their daughter, Tatiana, died of SIDS. Individuals that are able to draw on a tragedy to help others are truly remarkable human beings."


John Folse, owner of John Folse & Company, also received an award from the ACF for his humanitarian efforts in feeding and helping the residents of New Orleans following the devastation by Hurricane Katrina. Today, Folse is still instrumental in rebuilding the community and restaurant industry in Louisiana, as well as furthering the education of the culinary industry on Cajun and Creole cuisine. Folse will be addressing the culinary students of Midwest Culinary Institute by presenting his acclaimed Louisiana's Story through Cuisine and Culture on October 17. Folse is a former president of the ACF and immediate past president of the Research Chefs Association.


The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more 19,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.