John Kinsella To Be Inducted Into Les Amis D'escoffier Society Of Chicago

John Kinsella, CMC, CCE, AAC, president of The American Culinary Federation (ACF) and senior chef instructor at Midwest Culinary Institute in Cincinnati, Ohio, will be inducted into the Les Amis d'Escoffier Society of Chicago during the le d�ner de printemps, April 22 at the Renaissance Schaumburg Hotel & Convention Center in Chicago.

Kinsella's induction into the society as an honorary member celebrates his leadership and contributions to ACF, charitable organizations, the foodservice industry and his local community. A graduate of Cincinnati State Technical and Community College, Kinsella has been a member of ACF since 1975, and was elected as the federation's president in 2005.

His roles within the foodservice industry have included: president, ACF Greater Cincinnati Chapter; team manager, Bahamian National Culinary Team, 2000-2004; manager, Team MidWest, Culinary Olympics, 2000; Cincinnati's Chef of the Year, 1988, 2000; and recipient of Her Majesty's Armed Forces Combined Services medal for services to the culinary profession, 2001.

In addition, he was voted culinary educator par excellence by the readers of Cincinnati Magazine, and is the author of Professional Butcher and Charcuterie (John Wiley, 2006); "Defending our Culinary Honor", Cincinnati Enquirer, 2003; Professional Charcuterie, (John Wiley and Sons, 2002); and "Is Our Food Supply Safe?" The National Culinary Review, 1998.

"We are honored to recognize such a committed and distinguished leader to our industry," said John Kaufmann, CEC, AAC, chairman of Les Amis d'Escoffier of Chicago. "Kinsella is a true member's president. He is always brainstorming ideas to not only improve ACF but the culinary industry as a whole."

Les Amis d'Escoffier Society is a non-for profit fraternity of true epicures and connoisseurs, which are dedicated to the propagation of high standards and ethics of the culinary profession. It was created to perpetuate the memory of the great culinary master, Auguste Escoffier and to promote a better understanding of and greater appreciation for the art of good living.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 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 only comprehensive certification program for chefs in the U.S. 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 8 million members globally.

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