Academies » American Culinary Federation Induction Ceremony

American Culinary Federation Induction Ceremony

Representatives from the Epicurean Club of Boston visited Everett High School on Monday, December 19 to swear in Everett High School Culinary Arts students as Junior Culinarian members of the American Culinary Federation (ACF).
 
The students’ initial membership fee was paid for by a grant that was obtained last year by former Culinary Arts Director Despina Makredes and her successor, Chef Carolynn Parmenter.
The ACF is a professional organization for chefs and cooks focused on promoting the professional image of American chefs worldwide through education of culinarians at all levels. It is the largest professional chefs’ organization in North America, made up of more than 15,000 members belonging to more than 150 chapters in four regions across the U.S.
 
Epicurean Club members James F. Connolly, Americo DiFronzo, James DiMarzio, and Douglas Corrigan talked to the students about the vast opportunities that are available in the profession, and the fulfilling careers they've enjoyed as chefs for a variety of restaurants and companies. qThey also spokepassionately about the value of being a member of the ACF, especially its scholarship offerings and networking power. 
 
EHS Culinary Arts students are enrolled in the Business, Law, and Hospitality Academy. 
 
Founded in 1894, the Epicurean Club of Boston is America’s oldest professional chefs association and it serves as the local chapter of the ACF. The Epicurean Club is made up of professional chefs and cooks engaged in the planning, preparation, service, and supervision of foods and beverages, in commercial kitchens, hotels, clubs, restaurants, institutions, schools and other establishments, as well as serving as research and development consultants, experimental chefs, food directors, and chef authors.
 
ACF is the leader in offering educational resources, training, apprenticeship, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive culinary certification program in the world. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international competitions. The organization also offers regional and national events, print and digital publications and much more to help foster the growth of professional chefs and the foodservice industry.
Chefs from the Epicurean Club of Boston present a book to Culinary Arts Director Carolynn Parmenter
 
From left: Chef Denise Graffeo, Chef Rico Difronzo, EHS Culinary Arts Director Chef Carolynn Parmenter, Chef Jim Connoley, Chef Despina Makredes, Chef Jim DiMarzio, and Chef Tony Graffeo.
 
INDUCTEES
Culinary I Students, Sophomores
Nataly Janeth Anaya Angel
Michael Arreola Moran
Dennis Blanco Canton
Jayden Clerveaux
Isadora DeMiranda
Brandon Ho
Alexander Hopkins
Emma Lorient
Alejandra Melendez
Daniel Monge
Jeff Moran
Maria Luiza Moreira
Farah Moumen
Sabrina Reis
Gabriel Reyes Donis
Marcus Santos LimaTheodore Schratwieser 
Derien Soto-DaVila
Steven Valdivieso Lemus
Bryan Valle Lemus
 
Culinary II Students, Juniors
Brown Adam
Carla Berciano Chavarria
May Bowman
Oscar Chavarria Arevalo 
Christine Comeau
Rebecca Covelle
Connor Lord
Jenny Ly
Katherine Murcia Torres
Sarah Novack
Estefani Perez Castro
Luis Pineda Huezo 
Gabriela Fernandes