National convention

THE AMERICAN CULINARY FEDERATION TRIBUTE TO D’ESCOFFIER’S LEADERSHIP DURING THE NATIONAL CONVENTION

Kathleen Vossenberg Named ACF’s 2022 Cutting Edge Award Recipient and Certified Pastry Master® Frank Vollkommer is the guest speaker at the annual ACF National Convention Vegas

CHICAGO, August 30, 2022 /PRNewswire/ — Two members of the Auguste Escoffier School of the Culinary Arts Leadership Team were recognized by the American Culinary Federation (ACF) at their 2022 National Convention in Vegas last week for their outstanding contributions to the culinary industry.

Escoffier’s Vice President of Academic Affairs, Kathleen Vossenberg MEd, CEC, CCE, CS received the ACF’s “Cutting Edge Award” recognizing innovators who volunteer their time to help nurture and mentor culinary. “Kathleen’s passion for learning is contagious,” said the CEO and President of Auguste Escoffier School Culinary Arts, Tracy Lorenz. “She is a strong advocate for quality education, professional development, and nurturing and inspiring culinary minds,” added Lorenz. In addition to receiving the Cutting Edge Award, Vossenberg participated in a panel discussion at the convention, titled “The Future of Culinary Education.” At Escoffier, Vossenberg leads the culinary institution’s academic teaching team, responsible for supporting collaboration between culinary students and chef instructors and mentors as part of their traditional teaching, as well as giving students exposure to expanded programs of holistic nutrition and wellness, plant-based cuisine, and responsible sustainability practices.

Frank Vollkommer, Certified Master Pastry Chef® (CMPC®), M.Ed, one of 11 CMPCs in the United States, is the Director of Culinary Industry Development at Escoffier. He was ACF’s keynote speaker demonstrating advanced and modern chocolate techniques at the national convention. His presentation at the general session included artisanal techniques and the integration of modern equipment and technologies like water jet cutting and chocolate enrobing machines.

“Frank exemplifies what a true artist and visionary in the culinary industry should be,” Lorenz said. “We are honored by his deep commitment to advancing education and creating opportunities for professional development,” she added.

The ACF has 15,500 members in more than 170 chapters nationwide and is the leading culinary association providing educational resources, training, learning, and programmatic accreditation.

Find out more about Escoffier

Auguste Escoffier School of Culinary Arts is the largest accredited provider of online and on-campus culinary training and education in the United States (based on comparable student data reported in IPEDS). With ground campuses in Boulder, Co. and Austin, TXit is the only accredited institution in the United States, available through its Rock campus, to offer 100% online culinary degrees that include cooking classes and hands-on industry placements. Ranked in the top 10 culinary schools in United States by USA Today and number one in the world by Chef’s Pencil, the school’s professional programs offer the proven combination of a classic and contemporary approach to modern industrial skills training along with a curriculum focused on sustainability and business . Escoffier offers professional programs in culinary arts, baking arts, plant-based culinary arts, holistic nutrition and wellness, and hospitality and restaurant operations management. For more details on the programs offered online and on campus, visit Escoffier.edu. Auguste Escoffier School culinary arts in Boulder, Colorado is nationally accredited by the Accreditation Council for Continuing Education and Training (ACCET). Auguste Escoffier School culinary arts in Austin, TX is nationally accredited by the Council on Occupational Education (COE). Auguste Escoffier School of Culinary Arts is a Great Place to Work-Certified™ Institution, a Newsweek Top Online Learning School and its Rock campus is designated as a Military Friendly® school.

Contact: Patti Thomas312-919-0898

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