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The
Beginning, The 1920's Era
In
1925 the Chicago Chefs of Cuisine was founded.
The early years of the associanon served as an
employment and chef's reference office, and had
an index of the nations leading hotels on file.
Enclosed is a list of the Founding Fathers of
Chefs from 1925 to the present. This also marked
an important event in our history when, on
October 12, 1927. world renowned culinary master
Auguste Escoffier visited Chicago, and the
association presented him with an honorary
membership. In 1929 the National American
Culinary Federation was founded.
The
1930's Era
The
early depression years were almost financially
disastrous for the association due to the many
jobless chef members. Fortunately conditions
took a turn for the better when the successful
1933-1934 "Century of Progress World
Fair" opened in the Grant Park Lakefront
area. The ending of prohibition added more jobs
and revenue for the catering industry. With
chefs again fully employed, the financial
condition of the association began to improve
because of renewed spirit by the membership. The
association was involved together, with chef and
associate members, progressively in many
beautiful social affairs and active in sports
programs, which created warm relationships with
each other.
The
Cooks and Pastry Cooks Union, Local 89, was also
formed in this decade. It was the beginning of
the culinary arts salon in conjunction with the
union at the famous old Coliseum on South
Michigan Avenue. There was an agreement for the
chefs to become union members. This would
eliminate the split-shift days and create better
working hours and conditions for the chefs. Many
chefs did not approve of the union agreement,
but had to agree to go along with it.
"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
cuilnary profession. It was created to
perpetuate the memory of Auguste Escoftier, The
Escoffier Society was designed to become the
high authority on fine dining and was founded
for the purpose of promoting a better
understanding and greater appreciation of the
art of good living. The Escoffier Society's
first meeting was held in the Jantzen Suite of
the Waldorf Astoria in New York City on ?? 30,
1936.
The
1940 Era
The
association was faced with changing conditions
when World War II was declared in 1942, All
eligible chefs were in the military services. A
few of the large downtown hotels were taken over
for military service, and it was at this time
that the shortage of chefs and cooks began to
surface a serious problem. In 1945, the great
news was that the war had ended, at which time,
many cooks and chefs returned to Chicago, after
an absence of three to four years, to resume
their active career.
This
was the decade that culinary schools began to
open. The association became involved in
supporting many educational programs. The
culinary salons had been discontinued during the
war years, but were reactivated in the late
1940's end were held at Navy Pier and at various
Chicago hotels.
The
1950's Era
The
association was showing a new growth in
membership with many new young chefs relocating
to Chicago and becoming active members, a
involved in the forward progress of association
goals.
The
continuing growth of the 50's was the beginning
of new program goals on the National ACF level.
In 1952, the prestigious "American Academy
of Chefs" was proposed at the third annual
National Convention of the ACF in Pittsburgh. It
was not until 1955 at the sixth annual National
Convention of the ACF was the American Academy
of Chefs established by delegate's. The American
Academy of Chefs is the honor society of the ACF,
which has 800 members going into the new
millennium.
The
emblem/logo of the Chicago Chapter which graces
our letterhead and chapter flag, was designed by
Eddie Douchette in 1956.
In
1957 our association was honored to have our
president, Eugene Retile, elected to the high
office of the National President of the American
Culinary Federation and our association was
privileged to host the National Convention that
year.
In
May, and November of 1969 John Bandera,
executive chef of the Sheraton Blackstone Hotel,
was the Chef Host of the first and second
"Lea Aims d'Escoffier Society"
dinners.
The
1960's Era
The
association was involved with more serious
demands in administration activities due to the
added ACF programs. Also, final plans were
completed for the publication of our Chicago
Chef magazine in place of the monthly newsletter
with the creative end editor assistance of Lou
Kysela.
In
the 1960's the "Les Amis d'Escoffler
Society" held eight more successful dinners
in the Windy City:
April
1960 - Paul
Brunet- Palmer House
November
1960 - John Kaufmann, Sr. - Drake Hotel
April
1961
- Amato Ferrero - Pick Congress
November
1961
- Bill Gosey -Sherman Hotel
April
1962 - John Bandana - Sheraton Blackstone
Hotel
April
1963
- Joseph Infield - Edgewater Beach Hotel
April
1964
- Rene Valdemier - Mid America Club
May
1965 - Horst
Letsal - LaSalle Hotel
November
1969
- Daniel Vigier - Conrad Hilton Hotel
In
1962 the Chicago Chef of Cuisine, with the
generous support of the associate members,
sponsored the First Annual Thanksgiving Day
Dinner at the La Rabida Jackson Park Sanitarium.
Hoffstadt, Mercado, Bandera, began the
Thanksgiving Day tradition of providing the
young patients and their families with a gourmet
dinner prepared and served by the loyal members
of the Chicago Chef of Cuisine. To this day the
tradition carries on every year on Thanksgiving
Day at La Rabida Children's Hospital. In 1999
the Chicago Chefs of Cuisine provided dinner for
the 38th year. I
(Photograph of the 1968 Thanksgiving Dinner at
La Rabida) In 1965 our president, John L.
Sanders, was elected National President of the
ACF and National Chef of the Year. Rene Roncari
was elected treasurer of the ACF and
secretary/treasurer of the American Academy of
Chefs. And in 1965 and 1967, the Chicago Chefs
were once again the hosts of the ACF National
Convention, however not to be the host again
until 1999.
1967
Culinary Olympics Team
In
1967 the International Culinary Olympics were
held in Frankfurt, Germany. The United States
Culinary Team, sponsored by the Chicago Chefs of
Cuisine was Federique Borman, Willy Rossel,
Willy Rahmig, Richard Mack, Hubert Schmeider,
Otto Schlecker, Casey Sinkeldam, and John
Monbaron. The ACF Culinary Olympic Team won Gold
Grand Prize, eight Gold Medals, and Silver Grand
Prize.
The
1970's Era
It
was continuing progress toward educational goals
at the ACF level. Junior membership was added to
the association. Updated changes to our bylaws
were passed and approved. Our association began
to hold the "Culinary Arts Salon" at
McCormick Place on a yearly basis in conjunction
with the National Restaurant Association Show.
In 1971, Anthony Bartolatto was elected as
Chairman of the American Academy of Chefs. In
1973 our president, Amato Ferrero, was elected
National President of the ACF. Also in 1973 the
official certification program was started. In
1974 the Chicago Chapter started the "Chef
of the Year' award and its first recipient, Rene
Roncari, who was also named National Chef of the
Year.
In
1976 the association was honored by having one
of our members, Casey Sinkeldam, Pastry Chef at
Sara Lee, supervise the baking of a forty
thousand pound birthday cake for the
bi-centennial year.
In
1977 the official ACF apprenticeship program was
approved to start in our chapter. It was
officially signed by the apprenticeship chairman
and the president, in the presence of the
National Coordinator, the regional supervisor of
the apprenticeship program, and the area
representative of the Bureau of Apprenticeship
and Training of the U.S. Department of Labor.
Also in 1977 the Department of Labor recognized
Chefs as professionals instead of domestics in
the dictionary of occupational titles, due to
the efforts of Chef Louis Szathmary.
In
1978-1981 Harry Hoffstadt, CEC, AAC was
President of the Chicago Chefs of Cuisine.
Thanks to Harry Hoffstadt the Chicago Chefs of
Cuisine Association was honored by Mayor
Bilandic for the display of beautiful and
artistic ice sculptures in Daley Plaza.
Also
in 1978 Harry Hoffstadt started the Joseph Van
Mullen Scholarship fund. Joseph Van Mullen was
the Executive Chef of the Drake (Kaufmann, Sr.
was his successor) and then he went to the
Standard Club to finish his career. When he
passed the family gave the insurance money to
President Hoffstadt for culinary scholarships.
Over 20 years ago, Harry Hoffstadt began the
scholarship by giving $250 per quarter to
Washburne Trade Schools Culinary Arts Program.
Along
with Bob Holleb, Harry Hoffstadt, Amato Ferrero,
Lou Kysela, and John Kaufrnann, Sr.,
he first independent culinary arts salon was
established and held at the Holleb Sell-Fest.
Bob Holleb, of Holleb distributors, gave the
Chicago Chefs of Cuisine $15,000 towards the
event and an awards dinner.
In
1979 the Chicago Culinary Arts Salon was formed
together with the Executive Chefs of Illinois,
and the first "united" Chicago
Culinary Arts Salon was held.
At
the end of Harry Hoffstadt's term he initiated
the John Kaufmann, Sr. Scholarship Fund. John
Kaufmann Sr. was the executive chef for the
Drake Hotel, Chicago for 35 years.
In
the 1970s era the "Les Amis d'Escoffier
Society Dinner was held by the following Chef
hosts:
November
1970
- Hans J. Lenz -Continental Plaza Hotel
November
1971
- Pierre Orsi -The Ninety Fifth, Hancock
Tower
November
1972
- Roland Schaeffer – Sheraton
Blackstone Hotel
November
1973
- Christian Inden Conrad Hilton Hotel
December
1974
- Yves Menes - Playboy Club
December
1975
- John Kallas - The Beverly House
October
1976
- Dave Lee -The Marriott O’Hare Hotel
October
1977
- Jacques Abadie - The Ritz Carlton Hotel
June
1978
- Reinhard Danger - Marriott Chicago
Hotel
June
1979
- K. Bud Akubo – The Drake Hotel
Chicago
The
1980's Era
In
1980 the "Purveyor of the Year Award"
was established by President Harry Hoffstadt to
thank one purveyor on an annual basis for their
support and contributions to the association.
The first "Purveyor of the Year Award"
was awarded to Larry Kurvern of Rica Foods.
The
Chicago Chefs of Cuisine originated a new lapel
pin with the logo and the second Chicago
Culinary Arts Salon was held with live
demonstrations and ice sculptures. The Chicago
Chefs of Cuisine gold and silver medals were
designed by Harry Hoffstadt using the original
logo designed by Eddie Douchette.
In
1980 the first apprenticeship graduation dinner
was held at the Hyatt Regency Chicago by Chef
host Hans Durst. Apprenticeship Chairman, Michel
Bouit graduated seven apprentices at the first
graduation dinner. The dinner was an annual
event until the early 90's.
Also
in 1981 a fundraising golf outing was put into
plans, which was started by two chef members,
Dobzynski and Greens, and has proven to be very
successful. Almost 20 years later Jeff Lemke,
CEC has had over 140 participants in the Golf
Outing raising thousands of dollars for
scholarships.
In
1981 the association was honored, by having one
of our presidents, Harry H. Hoffstadt,
elected as Vice President of the National
Central Region of the ACF. Rene Roncari was
elected as Chairman of the American Academy of
Chefs.
John
W. Kaufmann, CEC, AAC, was President of the
Chicago Chefs of Cuisine from 1982 – 83 term.
He was also appointed as Regional Director of
the American Academy of Chefs in 1922, Chef of
the Year Central Region, and was Chef of the
Year Chicago in 1977. John W. Kaufmann is
presently a life member of the Les Amis
d'Escoffier Society and the American Academy of
Chefs. He is also a member of the Northern
Illinois Food Service Executives Association,
Catering Executives Club of America, and
Honorable Order of the Golden Toque.
His
presidential accomplishments during his term
are: established the Louis Szathmary Scholarship
fund in the sum of $500 per year to culinary
students and apprentices, hosted the ACF
"Culinary Olympics Tryout"
competition, the Escoffier Society was
re-organized, created Escoffier medals and menu
plates, and in 1983 our chapter was the
recipient of the ACF Achievement Award for the
unification of the Chicago Chefs and the
Executive Chefs of Illinois.
In
the year 2000, John W. Kaufmann, is still going
strong with the association as the Chicago Chef
of Cuisine Treasurer, Chairman of the Escoffier
Society Chicago, Chairman of the American
Academy of Chefs-Chicago, and Chairman of the
Chicago Chefs of Cuisine Chef of the Year
Dinner.
In
1984 Eugene Burger, CEC, AAC was President for
half a year. During his presidency the chapter
received the ACF Achievement Award for the
second year in a row. He was instrumental in
receiving continuing education and certification
points for workshop seminars. In fact, the first
credit seminar was held by Eugene Burger at
Columbus Hospital, and the seminar topic was
nutrition.
In
1984 Dean Jaramillo, CEC, AAC took over as
President for the rest of 1984?85 term. The
constitution and by-laws were updated and
approved again. Dean Jaramillo also initiated
and implemented the first multi?sponsorship
general meetings. Also as acting President he
planned for future growth of the association by
using interest bearing accounts.
The
association was also proud to have Executive
Chef members from famous Chicago restaurants,
Louis Szathmary and Hans Aschebacher, prepare
specialties at the 50th American Presidential
Inauguration for President Reagan.
In
1986-87 our President was Michel O. Bouit, CEC,
AAC who received the special presidents award
from the National President, Baron H. Galand,
for his outstanding contributions to the
American Culinary Federation.
In
September of 1986, the first suppliers night
became a reality. Of course, we can't forget the
history brochure, which was written to collect
and reflect all of our great past
accomplishments as a chapter. However, the
culmination of these two years would have to be
that we played host to the first culinary
classic, which is an international competition
bringing eight international teams together to
compete for high honors. Serving as advisor and
regional coordinator, President Bouit brought
our chapter into the limelight, nationally and
internationally. We also had the distinct honor
of hosting the regional conference, which was
recognized as the most successful conference in
1987.
In
July of 1987 at the National Convention in
Phoenix, Arizona, our then President, Michel 0.
Bouit, was elected ACF Vice President for the
Central Region and also appointed to serve on
the National Culinary Committee. Under his
administration and leadership, Bouit was
responsible for many new programs. The
educational seminars flourished, giving many
continuing education opportunities to our
members. The Chicago Chef Magazine underwent a
facelift with its new four colored cover,
representing the city of Chicago. To recognize
the contributions made by our members, two new
awards were created: The Friendship Award and
the Junior Culinarian of the Year Award.
Jesse
Mercado, CEC, AAC was President from 1988?89. As
we all know, each president brings with them
his/her own inspiration and signature. In 1988
Jesse Mercado, newly elected president,
established the Golden Age Fund for the retired
members. President Mercado also hosted the first
Testimonial Dinner, a fundraiser for retired
Chefs. During these years, junior members were
invited to attend the National Convention. Jesse
Mercado also opened two new chapters in Peoria
and Springfield.
On
June 7, 1988, when our association accepted and
approved the Chairman of the Boards proposal to
change our corporate name to ACF Chicago Chefs
of Cuisine Association, Inc. Once again it shows
the character of our association and our
willingness to show leadership in further
benefiting not only our association, but also
the American Culinary Federation and the
Culinary Profession. As a tribute to his many
contributions, Michel D. Bouit was nominated for
1928 National Chef of the Year. He received the
award again in 1989 and was re?elected Central
Region Vice President.
In
the 1980's era the "Les Amis d'Escoffier
Society" Dinner was held by the following
Chef hosts:
November
1980
- Hans Durst - Hyatt Regency Chicago
November
1981
- Jose Salaverri - Marriott Lincolnshire
Hotel
Fall
1982
- Hiroshi Noguchi - The Hamilton Hotel
Fall
1953
- Janos Kiss - Hyatt Regency Chicago
Fall
1984
- Erwin Dreger - The Mid-America Club
1985
Special Award and Plate to the Museum in France
in Villeneuve Loubet Alpes Maritimes
February
1988 - Leo
Walmeier - The Drake Hotel, Chicago
February
1987 - Alex
Ottman - Sheraton Plaza Chicago
February
1988
- Johannes M. Limburg - Hamilton Hotel
February
1989
- Alfred Boll - Hyatt Regency Chicago
The
1990's Era
Alex
Ottman, CEC, AAC was elected president for the
1990?91 term. During his term of office
revisions of the by-laws were adopted,
elimination of the elected board member head
table, and additional emphasis was given to
educational seminars. There was more
communication through the monthly newsletter;
there was a new office on Clinton Street, with a
telephone, answering machine, facsimile, and
reservation system for our monthly meetings.
Chef Ottman also promoted and motivated the
election of minorities to the Board of
Directors. To adjourn the meetings after dessert
was served, Chef Ottman established the dinner
meetings. The agenda was conducted during the
course of dinner and would conclude after
dessert.
Also
in 1990, Harry Hoffstadt was re-elected to the
American Academy of Chefs for another two years.
In 1991, Michel Bouit served as Chairman of the
1991 American Culinary Classics, bringing
Chicago fifteen international teams.
From
1992-93, Giuseppe (Joe) Aiello, CEC, AAC was
President and during those two years many goals
and objectives were achieved. He re-instated the
Chicago Culinary Arts Salon and Concept in
Foods. He began our involvement in the First
Annual Great Chefs Tasting Party to benefit
United Cerebral Palsy, and the second edition of
the membership roster book. He is presently the
secretary of the Les Amis d'Escoffier Society of
Chicago.
John
K. Kartje, CEC, AAC was president of the Chicago
Chefs of Cuisine for two terms from 1994?97.
John Kartje had placed an emphasis on
educational seminars, the by?laws and
constitution were voted on and accepted, and the
life insurance plan for our Golden Age senior
members were revised and accepted. John Kartje
also served as Regional Sergeant-at-Arms as well
as ticket chairman for the Les Amis d'Escoffier
Society and the American Academy of Chefs. John
Kartje is also the editor of the Chicago Chefs
of Cuisine Newsletter.
From
1998 to present, David C. Russell, CEC, AAC was
elected as president for his second term after
serving as Sergeant-at-Arms and Vice President
of the association. His presidential
accomplishments during his term included: junior
member board reinstated, Sysco Food Services
123-Cook Scholarship Competition, 12% increase
in membership, 9% increase in junior membership,
8% increase in associate membership, Chapter of
the Year, hosted regional convention, and the
chapter won 'Are You ACF" Gold Award. David
Russell's personal achievements through his ACF
career are 1995 Chef of the Year, 1999 National
Presidential Medallion, Custom Tableside
Competition 1st Place Award, Sysco 123?Cook
Medallion, member of the Escoffier Society, and
a member of the American Academy of Chefs.
As
the chapter moved into the new millennium,
President David Russell appropriately moved the
Chicago Chapter forward with the advent of a
chapter web site www.chicagochefs.org.
In
the 1990's Era the "Les Amis d'Escoffier
Society" Dinner was held by the following
Chef hosts:
Stephen
Virion
- The Swiss Grand Hotel Chicago
Rudolf
Van Nunen
- Hotel Inter-Continental Chicago
Pascal
Vignau
- The Ritz Carleton Chicago
Stephen
Juliusburger
- Marriott O'Hare Hotel
Dennis
Gavagan - Chicago
Marriott Downtown
Helmut
Sussenbach
- Hotel Inter-Chicago
Edward
Nunn
- Chicago Marriott Downtown
Stephen
Juliusburger
- The Westin O'Hare Hotel
Stephen
Henry - Wyndham
Hotel Northwest Chicago
Michael
Garbin
- Union League Club
Chris
Savage
- Hyatt McCormick Place
All
association presidents wish to express their
heartfelt thanks to the Board Members and member
that have accepted the added responsibility as
committee chairpersons. With your dedication and
involvement in the many important association
activities, the chapter has accomplished many
goals and achievements to be proud of.
Special
awards have been presented over the years by the
presidents in recognition of outstanding
contributions. The presidents also appreciate
the support and cooperation of all the chef,
junior, and associate members. Throughout the
years, we have built a strong foundation and
acquired a rich, fulfilling history. All of our
members should be proud to be a part of such a
prestigious association of dedicated
professionals.
The 2000’s Era
During 2000-2001, David C. Russell, CEC, AAC was elected as president for his second term after serving as Sergeant-at-Arms and Vice President of the association.
Larry O’Sullivan served as president for the 2004-2005 term, followed by Jesse Cobb Jr. for the 2006-2007 term, and Richard Naglich CEC for 2008-2009. The Chicago Chefs of Cuisine will continue their role as American Culinary Federation Regional Conference Hosts in February 2009 at the Renaissance Schaumburg Hotel hosted by our chapter’s Executive Chef Jack Delby.
In the 2000’s Era the "Les Amis d'Escoffier Society" Dinner was held by the following Chef Hosts:
2000 -
Chris Savage Hyatt Regency McCormick Place
2001
- Michael Reich Renaissance Chicago Hotel
2002
- Joel Garalut Hotel Hermitage, Monaco
2003
- Frederic Castan Sofitel Chicago Water Tower
2004
- Thierry Meissonnier Hilton Chicago
2005
- Maitre Paul Bocuse Restaurant Paul Bocuse, Lyon, France
2005
- Michael Reich Renaissance Chicago Hotel
2006
- Michael Pivoney The Signature Room at the 95th, John Hancock Tower
2007
- Jack Delby Renaissance Schaumburg Hotel
2008
- Stephen N. W. Henry Palmer House Hilton Hotel
All association presidents wish to express their heartfelt thanks to the Board Members and member that have accepted the added responsibility as committee chairpersons. With your dedication and involvement in the many important association activities, the chapter has accomplished many goals and achievements to be proud of.
Special awards have been presented over the years by the presidents in recognition of outstanding contributions. The presidents also appreciate the support and cooperation of all the chef, junior, and associate members. Throughout the years, we have built a strong foundation and acquired a rich, fulfilling history. All of our members should be proud to be a part of such a prestigious association of dedicated professionals. |
