American Academy of Chefs Culinary Hall of
Fame™
The founding of the American Academy of Chefs Culinary Hall of
Fame™ was inspired in 1988 by then Academy Chair Jon Greenwalt at
the ACF National Convention in Las Vegas.
“The Culinary Hall of Fame was unanimously
accepted by the Academy members. Its concept is to honor those men and
women who, because of their outstanding attributes, have won the respect
and love of their professional guild. Therefore, they are so honored by
their peers as a positive reflection to all those in this profession who
seek achievement!” —Hermann G.
Rusch
2012 American Academy of Chefs Culinary Hall of Fame™
Inductees
Bert Cutino, CEC, AAC, HBOT, HOF, chair of the American Academy of
Chefs Culinary Hall of Fame™, is pleased to announce the following
inductees for 2012:
Christian Inden, WGMC, AAC, CHA, is a retired master chef and
certified hotel administrator in Danville, Ky. A native of Germany, he
began his culinary career working in several establishments in Germany,
England and Scotland before coming to the U.S. He quickly amassed an
impressive list of culinary achievements, awards, medals and
recognitions, including for his innovative and artistic spice, tallow,
chocolate and ice showpieces. Inden has served U.S. presidents, heads of
state and dignitaries of foreign countries. He created the first
American Academy of Chefs® dinner at the Chicago Hilton, setting
the standard followed today.
Anthony Patalano, AAC, is a retired executive chef in Cherry
Hill, N.J. He was a founding member of ACF Professional Chefs
Association of South Jersey in 1968 and continues to be an active member
of the chapter. Patalano’s culinary education and training began
with an apprenticeship aboard the Italian luxury liner SS Leonardo da
Vinci and continued with courses and seminars at The Culinary Institute
of America, Hyde Park, N.Y. From 1966 until his retirement in 2008, he
worked as head executive chef and principal purchasing agent at Merion
Caterers, Cinnaminson, N.J. Through his involvement with the American
Academy of Chefs and the American Culinary Federation, he helped
organize many events and activities that encouraged participation by
aspiring young chefs and the mentoring of future culinarians.
Pierre H. Rausch, CEC, WCC, AAC, is a retired executive chef
in Pottstown, Pa. After an apprenticeship at Hotel Buhr in Germany,
Rausch spent time in seasonal restaurants in Germany and Switzerland
learning different styles of cooking. In 1964, he arrived in the U.S.
and worked in some of the finest clubs in the Philadelphia area,
including Ashbourne Country Club and Philadelphia Country Club. A member
of ACF Philadelphia Chapter, he served the American Culinary Federation
on local and national levels for nearly 40 years. With his focus on
education, competition and culinary excellence, Rausch has received many
awards, recognitions and medals. He was co-founder of ACF Philadelphia
Chapter’s apprenticeship program, and continues to be a role model
to young culinarians.
Anton Flory, CMC, WGMC, AAC (1931–2010), posthumous, was
a strong advocate of the American Culinary Federation and specifically,
culinary education, apprenticeship and certification. Over the years, he
was involved in many fundraising events, supporting local and national
causes, from the Stowe Education Fund to the American Heart Association.
In 1981, he became one of the first five certified master chefs in the
United States. In recent years, Flory personally provided culinary
training around the world through his consulting business, as well as in
his capacity as ambassador for The Culinary Institute of America, Hyde
Park, N.Y. He was also a judge for ACF-sanctioned culinary competitions.
