R. Douglas Martinides And Catherine Mullarkey, Esq., Join The American Culinary Federation's Board Of Directors As Members At-large

The American Culinary Federation (ACF), the nation's largest organization of professional chefs, is pleased to announce two additions to its Board of Directors, effective Dec. 1, 2010. R. Douglas Martinides, vice president of food & beverage development at ARAMARK Strategic Assets, Philadelphia, and Catherine Mullarkey, Esq., an attorney-at-law from Smithtown, N.Y., were voted in at the Board of Directors' November 2010 meeting. They will serve two-year terms.

"On behalf of the ACF Board of Directors, we are pleased to welcome Catherine and Doug to our governing body to serve as at-large directors," said Michael Ty, CEC, AAC, ACF national president. "Catherine brings a passion for ACF and its programs, as well as more than 20 years of experience as an attorney in corporate and not-for-profit law, and Doug brings more than 30 years of culinary experience, as well as marketing insight, to the board."

Martinides and Mullarkey were selected for demonstrating support of the culinary industry and ACF, as well as having shown advocacy and leadership experience. As members at-large, they will attend monthly conference calls and in-person board meetings to discuss the advancement of ACF, participate in the development of ACF's strategic plan, and uphold the regulations, policies, and procedures of the organization.

Martinides has more than 30 years of culinary and marketing experience. At ARAMARK's Innovation Center, Martinides' team of culinary, operations and marketing professionals is responsible for developing award-winning recipes, menus, promotions, training, scalable operations solutions and standards of execution for key retail menu categories for ARAMARK's North American businesses. Prior to his current role, he served as national marketing director for ARAMARK Higher Education, where he received the Chairman's Award for Innovation. Before joining ARAMARK, Martinides worked at Kraft General Foods-Foodservice Products Division for eight years in a variety of sales, marketing and merchandising leadership roles. He started his career as a culinary practitioner with a progression of roles including executive chef, at various country clubs and hotels in the Philadelphia and New York areas. Martinides is a member of The Culinary Institute of America's (CIA) Society of Fellows. He is a CIA honors graduate and earned his Bachelor's of Business Administration from the University of Texas at Austin.

Mullarkey has more than 20 years of corporate transactions and not-for-profit corporate law experience. She has represented numerous nonprofit organizations in various industries, from affordable housing to environmental preservation, and has served on several boards with Catholic Charities of the Diocese of Rockville Centre. Through Catholic Charities, she organized and chaired the Volunteer Lawyers Initiative consisting of hundreds of volunteer lawyers throughout Long Island who donate their time and expertise to those in dire need of legal advice but unable to afford it. Mullarkey is currently a member of the Board of Trustees of the Cleary School for the Deaf in Nesconset, N.Y., and serves as a member of the American Culinary Federation Education Foundation Chef & Child Foundation (CCF) Advisory Board. Her involvement with CCF goes back to its beginning in 1989. She earned her undergraduate degree from Iona College, New Rochelle, N.Y., and her juris doctor from St. John's University, Queens, N.Y.

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 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship an