Board of Directors
Honorary Chair Charles Boydston’s culinary world started with his father, mentor & teacher, Chef William Boydston. Being around family the business at a young age he was thrown into the kitchen at the age of 12 years old when a cook didn’t show up to work. From that point on Charles apprentice with his brother, Chef Bob Boydston & two uncles, Chef Jack Sullivan (Executive Chef Disneyland Hotel 25 yrs & Past President of A.C.F.) & Corporate Chef Mike Roy Lawry’s Prime Rib. By the time he was 17 Charles was a first cook in production & lead cook in fry station running sauté & broiler. He has been a member of the ACF since 1974 & in 1980 he joined the Chicago Chefs of Cuisine Association. He became President of the association in 2010. Chas is also Executive Chef/Owner of Gourmet Sales and Marketing LLC. For more information go to www.ChicagoChefsofCuisine.org Committee Chairs
Jessie White
Illinois Secretary of State
John Kaufmann, CFE CEC AAC HOF~ President
John has served on the board of the American Academy of Chefs in various committees from 1979 to present, and currently is the National Chair for the Professional Liaisons Committee. This is his 25th year as Chair of the American academy of Chefs Chicago Regional Gala Dinner. John has Chaired over 100 committees and has been President and Life member of several organizations such as IFSEA, Chicago Chef of Cuisine Chicago and the Les Amis d’ Escoffier Society of Chicago.
Chas Boydston, AAC ~ Vice President
Kyle Richardson, CCE CEC AAC ~ Treasurer
Richardson began his culinary career more than 30 years ago as a prep cook and busboy at a four-star French restaurant in
Carmella Anello, Board Secretary
An administrative assistant for the last 19 years for Nestle Foodservices, now called Nestle Professional. The first thirteen years were at Corporate Headquarters in Glendale, California where she was administrative assistant for human resources. In 2002 she moved back to her home town of Chicago, where she currently supports the Central Division Vice President and his team of directors and managers in the Naperville sales office.
Harry Hoffstadt, CFE CEC AAC HOF ~ Historian
Harry career spans over 64 years, which began in Switzerland at the age of 15 years. Graduating from the Hotel Business School Monita in Lucerne, Switzerland in 1954. Harry has been executive chef for many properties, which included a five-star Mobile Guide winner. His American career began in 1942 and has been a member of American Culinary Federation for 49 years, he obtained the national office of Central regional vice president, in 2005, he received the presidential medallion.
Cary Miller, Public Relations ~ Food Industry News
Cary Miller has been working in the food industry since 1977. As a youngster his career ambition was to become a butler. His passion to serve was obvious at each of his parent’s parties. With a degree in Hospitality Industry Administration, the early years of his career was focused on utilizing his culinary skills. This developed into a front of the house management career.
Betti Ramon ~ John Castro Scholarship Fund
edible ink ~ Public Relations & Marketing
Britt Roehm & Laura DeGiacomo
Jonathan Tuttle ~ Marketing & Donations
Our Dear Friend and Co-Founder- John Castro
In the beginning
It was 1978 when Chef John Castro and Chef John Kaufmann had an idea to give notice to the great chefs of Chicago. In 2005 Chef John Castro brought up the idea again to the board of the ACF Chicago Chefs Association http://www.chicagochefs.org/, and it was there that the foundation started moving forward with the help of Chef Chas Boydston and Chef Jessie Cobb.
With Chef Castro knowing many of the industry leaders, his first choice to induct into Chefs Hall of Fame was Chef Charlie Trotter. John Kaufmann started the process in setting up the Chef Trotter venue. The sold out event was held at the Renaissance Hotel Chicago and attended by fellow chefs, industry leaders and dignitaries. Guests enjoyed socializing with one another while sampling a beautiful array of hors d’oeuvres, followed by a marvelous dinner. The evening’s honoree, Charlie Trotter, had the opportunity to meet and speak with fellow celebrity chefs and guests alike. The emcee was Cary Miller, Vice-President of Food Industry News, who introduced the President of the Chicago Chefs of Cuisine, Jesse Cobb, Chancellor of the City Colleges of Chicago, Dr. Wayne Watson, who read a congratulatory letter from Mayor Richard Daley. Bill Kurtis also attended and introduced Charlie Trotter, who had many inspiring things to say about the brotherhood of all chefs.
Charlie Trotter also donated 1,000 of his cookbooks to the Chicago Culinary Museum and Chefs Hall of Fame and a $10,000 yearly scholarship in his name to our Scholarship Fund.
The Culinary History Behind Chicago
The history of the Chicago culinary landscape is vast and diverse. It is the goal of thisorganization to highlight and celebrate the rich heritage of this terrific culture, which will be lost if the future is not fostered. It is our intent to engage future culinarians and industry Leaders to utilize the strong heritage to drive the Chicago culinary culture into the future.
This can only be accomplished by engaging the current foodservice leadership in Chicago to give back in a form of hands on training, lectures, and community involvement.
The foodservice industry represents the third largest business segment in the City of Chicago. There is a wealth of knowledge and resources that can be utilized to support our goals. This organization will leverage itself to work with the farming associations, food manufacturers, equipment providers, and peripheral industry services to maximize available resources.
Culinary education is a strong cornerstone for our organization with an on-going commitment to educate our children, future culinarians, and general public. This outstanding platform will drive Chicago’s rich culinary history and heritage to new heights.
The 1920’s Era
A decade of the prosperous and fabulous roaring 20’s. The era of large palatial hotels, with beautiful guest rooms, elegant dining rooms and the age of fine dining, private clubs, and famous restaurants. Chicago had it all and on April 17th 1925, the top Chefs of this great city were inspired with the vision to establish a professional culinary organization to cultivate among its members the spirit of ethics, education, morals and fraternal brotherhood to better the culinary world! Before the Great Depression in 1927, which marked an important event in our culinary history, then world renowned chef, Auguste Escoffier visited Chicago to be presented an award. This was only the start of a great history that Chicago can be proud of. As we take you into our future from 1930’s into the new Millennium you will see how the Chicago chefs have worked for this great city!
The 1930’s:
With the depression of the stock market crashing, the chefs of chicago helped in soup kitchens to see the city through hard times. When the World Fair came to Chicago in 1933/34, times changed, as did the start of unions. The cooks and pastry cooks union, local 88 sprung up, and also the start of the first Culinary Arts Salon at the famous old Coliseum. It was a time for chefs of the Chicago to vote about being in the union. In order to secure better working conditions and for uniformity in wages. The A.C.F. (American Culinary Federation) was formed to keep the unity of “American Chefs”! Then came the 40’s through the 70’s: Navy Pier renovation, Culinary Schools, which brought the American Academy of Chefs (1952), Les Amis d’ Escoffier Society and Giving to La Rabida Sanatorium. The Hosting of the National A.C.F. Convention. Chicago’s Mayor Richard J. Daley was taking the city into a era of growth and responsibility toward making Chicago the hub of America. The Year 2006 the Birth of the Chicago Culinary Museum Our great Mayor of this fair city, Richard M. Daley, is bringing a new consciousness and understanding to the culinary landscape of Chicago. We now have many of the top restaurants in the country along with the oldest culinary institute, Washburne Trade School. Now known as Washburne Culinary Institute. The Chicago Chefs of Cuisine is envisioning and planning for a site where our chefs can be honored. A place where they will be appreciated for their endeavors and endless hours of dedication to the culinary industry in Chicago! "Chicago Culinary Museum and Chefs Hall of Fame.”
That place is to be known as the