Kansas Chef Renee Shortlidge, C S C, Appointed To American Culinary Federation Certification Commission
The American Culinary Federation (ACF), the nation's largest organization of professional chefs, recently appointed Renee Shortlidge, Certified Sous Chef (CSC), of Olathe, Kan., to serve a three-year term on its Certification Commission. The Certification Commission's Executive Committee appointed Shortlidge to the volunteer position May 1. She will work closely with the 17 other members to add value and credibility to ACF certifications.
"It is indeed an honor and privilege to serve on this commission," said Shortlidge. "I am anxious to help shape the future of the certification process and, as a result, bring more young culinarians to ACF and to strengthen the perceived importance of becoming certified."
Shortlidge is hospitality purchasing/lab coordinator at Johnson County Community College (JCCC) in Overland Park, Kan. After years working in the legal profession, she followed her passion and graduated from the ACF apprentice program at JCCC. She spent her apprenticeship at Shadow Glen Golf Club in Olathe, and worked as a sous chef and cooking class facilitator at The Culinary Center of Kansas City, Overland Park. In her current position at JCCC, Shortlidge manages purchasing, inventory control, product distribution, storeroom, culinary lab and equipment upkeep, and ensures adherence to program budget requirements. She is also coach of the school's Culinary Knowledge Bowl team. Shortlidge is a member of ACF Greater Kansas City Chefs Association.
The Certification Commission currently comprises 18 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants, including Certified Culinarian (CC), 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).
ACF Certification Commission members are:
- Chair Derek Spendlove, CEPC, CCE, AAC, chair, baking and pastry arts, Sullivan University, Louisville, Ky.
- Chair- Elect Ronald DeSantis, CMC, AAC, director, CIA Consulting, The Culinary Institute of America, Hyde Park, N.Y.
- Past Chair Karl J. Guggenmos, AAC, university dean of culinary education, Johnson & Wales University, Providence, R.I.
- Alex Askew, president, BCA, North Babylon, N.Y.
- Kirk T. Bachmann, CEC, AAC, president, Le Cordon Bleu College of Culinary Arts in Chicago, Chicago
- Brad Barnes, CMC, CCA, AAC, senior director, culinary education, The Culinary Institute of America, Hyde Park, N.Y.
- Russell D. Campbell, CEC, chief, Advanced Food Service Training Division, U.S. Army, Fort Lee, Va.
- Wendy Chan, president, Definity Marketing, New York
- Donald G. Dickinson, CEC, CCA, AAC, culinary division director, Institute of Technology, Citrus Heights, Calif.
- Theresa Hopkins, executive director, The Italian Culinary Foundation, New York
- Erica D. Lattimore, CC, banquet cook, Villas of Grand Cypress, Orlando, Fla.
- Jeanette Scarcella, culinary relations/program officer, Johnson & Wales University, Providence, R.I.
- Leonard D. Scranton, CEC, CCA, vice president culinary services, Morrison Healthcare Food Services, Atlanta
- Travis Smith, CEC, CCA, AAC, executive chef, One Ski Hill Place and Breckenridge Mountain Dining, Breckenridge, Colo.
- Nick Versteeg, producer/director, DV Cuisine, Duncan, British Columbia, Canada
- BJ Whitmore, CEC, executive chef/adjunct instructor and consultant, Ottumwa, Iowa
- Grace S. Yek, CCC, assistant professor/chef-instructor, University of Cincinnati, Cincinnati
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
Leah Craig, Communications Manager
(904) 484-0213, lcraig@acfchefs.net