Chapter Highlights 2009
2009 National Chef of the Year
Joseph Leonardi CEC
Executive Chef Somerset Club Boston MA
2009 U.S.A.'s Chef of
the Year Award, sponsored by Unilever Foodsolutions, at the 2009 ACF National
Convention held at the Orlando World Center Marriott, Orlando, Fla., July
11-14.
Taking the stage at the President's Grand Ball, July 14, after he was announced
as the national winner, Leonardi first thanked the three other competitors for
"keeping me on my toes," and recognized their talent. He also thanked
the chefs who helped him train and practice, his apprentice at the competition
and his wife. The audience gave Leonardi a standing ovation as he left the
stage with the prestigious award.
The U.S.A.'s Chef of the Year Award recognizes an outstanding culinarian who
works and cooks in a full-service dining facility. This person demonstrates the
highest standard of culinary skills, advances the cuisine of America and gives
back to the profession through the development of students and apprentices.
Finalists were nominated by colleagues for their high standards, outstanding
culinary skills and a reputation for cooking American regional cuisine. Then,
they competed and won at ACF's regional level. The four finalists competed for
the title live on the trade-show floor, July 13. They had two hours to prepare
and cook a three-course signature meal and 15 minutes to serve 12 portions.
Leonardi's menu consisted of a soup, first plate of fish/shellfish and a main
plate of meat or poultry. A panel of distinguished judges, including guest
judge Jerome Bocuse, son of legendary chef and restaurateur Paul Bocuse and general
manager at Chefs de France at Epcot, chose the winner.
Leonardi is executive chef at Somerset Club in Boston. Before joining Somerset
Club, he served as department chair and assistant professor at Johnson &
Wales University College of Culinary Arts, Providence, R.I. A member of ACF
Rhode Island Chapter, he holds associate and bachelor's degrees in culinary
arts and a master's in education from Johnson & Wales University. As an
avid competitor, Leonardi has amassed numerous awards. He was a member of ACF
Culinary Regional Team USA 2008, which ranked first overall in the world in the
regional portion of the Internationale Kochkunst Ausstellung (IKA) competition
in Erfurt, Germany.
He also competed at the American Culinary Classic in Chicago in 2007 as a
member of ACF Culinary Regional Team USA, where the team took home three gold
medals, one silver medal, and placed fourth overall, second in hot food and
fourth in cold food. He earned a silver medal in ice carving and a bronze medal
in the cold-food category at the 2004 IKA. Other awards include winning two
bronze medals at the 2004 ACF National Convention, the 2004 Medal of the French
Government at the 136th Salon of Culinary Art in New York and the 2003 Best
Dessert award from the Académie Culinaire de France.
2008 Chapter Chef of the Year
Kevin Duffy
Culinary
Chapter Highlights 2008
2007 Chapter Chef of
the Year
Chef Instructor The
Chapter Highlights
2007
2007 Northeast
Regional Chef of the Year
Daniel Scannell, CMC
Executive Chef Carnegie Abbey Club
2006 Chapter Chef of
the Year
David Miguel CEC, CCE
Chef Instructor Ella Grasso
Vocational
Chapter Highlights
2006
2005 Chapter Chef of the
Year
Chapter Highlights
2005
2004 Chapter Chef of the Year
Chapter Highlights
2004
