Southern Hills Chef gathers national honor

Jonanthan Moosmiller

Jonanthan Moosmiller

Five chefs received Cutting Edge Awards from the American Culinary Federation (ACF) March 17 during the 2014 ACF Central Regional Conference held in St. Louis, March 16-19 including Joanthan Moosmiller, Executive Chef of Tulsa’s Southern Hills Country Club.

The Cutting Edge Award was presented to the following professionals in recognition of their leadership and service to the culinary profession by ACF Central Region Vice President Kyle Richardson, CEC®, CCE®, CHE, AAC®:

•  John Kaufmann, CEC®, AAC®, HOF, retired, Antioch, Ill., ACF Chicago Chefs of Cuisine Inc.
•  John Kukucka, AAC®, executive chef, Essex Golf & Country Club, LaSalle, Ontario, ACF Michigan Chefs de Cuisine Association
•  Jonathan Moosmiller, CEC®, executive chef, Southern Hills Country Club, Tulsa, Okla., ACF Tulsa Chapter
•  L. Fernando Mojica, CSC®, chef, LFM Culinary, Chicago, ACF Windy City Professional Culinarians Inc.
•  Mark Spelman, CEC®, AAC®, corporate executive chef, Helen of Troy, El Paso, Texas, Texas Chefs Association

ChefConferenceACF’s Central Regional Conference, hosted by the Chefs de Cuisine Association of St. Louis Inc., theme was “Embracing a Sustainable Future.” During the conference, foodservice professionals were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards.

Regional and national sponsors of the 2014 ACF events series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Dexter-Russell, Inc / Chef Revival; Ecolab®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service®; Idaho® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S®; Monini North America, Inc.; Mooney Farms; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix® Corporation; Wisconsin Milk Marketing Board.

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation.