The American Culinary Federation (ACF) announced today the election of Chef Kimberly Brock Brown, CEPC, CCA, AAC, as president for a two-year term. Chef Brown will formally take office at the 2021 ACF National Convention in Orlando, Florida in August.
“I am honored to take the helm of this prestigious organization,” Chef Brock Brown said. “We will be a diverse, 21st Century federation. My work will focus on member engagement and ways to train and mentor students, recent graduates and up-and-coming professionals. We should be grooming the younger generation as well as women and minority chefs to make sure their voices are heard.”
“Chef Brown brings an impressive body of work to the ACF president role, and I look forward to working closely with her to continue the federation’s important mission of advancing the culinary profession,” said Heidi Cramb, ACF executive director. “Under Chef Brown’s leadership, the ACF is well-positioned to continue providing members with the professional development resources and opportunities they expect from a world-class organization.”
Chef Brock Brown is currently serving her second two-year term as Vice President, Southeastern Region, the second largest ACF region representing eight Southeastern states as well as the U.S. Virgin Islands, Puerto Rico, the Bahamas, and Jamaica. In 2017, Chef Brock Brown became the first woman and woman of color elected to the ACF board.
A native of the Chicago area, Chef Brock Brown is the founder of Culinary Concepts, LLC, offering catering, corporate chef, personal chef and consulting services. Her ACF membership began in 1981 while completing an apprenticeship program at Dallas’ El Centro College, where she was inducted into the chefs hall of fame in 2015. During her nearly 30-year tenure, she has worked as an executive pastry chef in healthcare and corporate settings and served as an adjunct professor at Trident Technical College and Johnson & Wales University, both in Charleston. The award-winning chef has also participated in a variety of ACF-sanctioned competitions, and was instrumental in the development of ACF’s Certified Culinary Administrator certification.
In addition, the ACF is also announcing the election of new board members: Chef Jeff Bacon, CEC, CCA, AAC, National Secretary; Chef Rajeev Patgaonkar, CEC, AAC, Vice President, Central Region; Chef Barry Young, CEC, CCE, AAC, Vice President, Northeastern Region; Chef Bryan Frick, CEC, AAC, Vice President, Southeastern Region; and Chef Greg Matchett, CEC, Vice President, Western Region. A run-off election in June will decide the National Treasurer.
Remaining on the board for a two-year term are Chef Thomas Macrina, CEC, CCA, AAC, past president, and Chef Americo DiFronzo, CEC, CCA, AAC, American Academy of Chefs Chair.
To learn more about the ACF president-elect, http://bit.ly/ChefBrockBrown.
