ACF Elects New Board

The American Culinary Federation has announced the results of its Board of Directors national election. The following candidates have secured a majority vote and will serve as the national ACF board of directors for a two-year term that begins at the board’s installation during the President's Grand Ball at the ACF National Convention in Orlando July 14. John Kinsella, CMC, CCE, WGMC, AAC, current president, will serve on the board as immediate past president.

The new board consists of…

•President: Michael Ty, CEC, AAC, executive chef, MT Cuisine LLC, Las Vegas;

•Treasurer: James Taylor, CEC, AAC, MBA, associate professor, Columbus State (OH) Community College;

•Secretary: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries, Alexandria, VA;

•Vice President Central Region: David Russell, CEC, AAC, division corporate chef, Unilever Foodsolutions, Lisle, IL;

•Vice President Northeast Region: William Tillinghast, CEC, AAC, MBA, director of culinary and pastry programs, the International Culinary School at The Art Institute of Philadelphia;

•Vice President Southeast Region: Jeff Bacon, CEC, CCA, AAC, executive chef/program director, Triad Community Kitchen, Winston Salem, NC;

•Vice President Western Region: William Franklin, CMC, AAC, corporate chef, Nestlé Professional, Centennial, CO;

•Chair, American Academy of Chefs: Thomas Macrina, CEC, CCA, AAC, executive chef, Desmond Great Valley Hotel and Conference Center, Malvern, PA