Andrea Schrenk, CEPC, CCE, Selected as One of 20 American ...

AMERICAN CULINARY FEDERATION PRESS RELEASE
For Immediate Release:
August 9, 2011
Media Contacts:
Leah Craig: (904) 484-0213; lcraig@acfchefs.net
Patricia Carroll: (904) 484-0247; pcarroll@acfchefs.net
Andrea Schrenk, CEPC, CCE, Selected as One of 20
American Academy of Chefs ® Society Inductees for 2011
St. Augustine, Fla., August 9, 2011—Andrea Schrenk, certified executive
pastry chef (CEPC), certified culinary educator (CCE), of Pittsburgh, a pastry
chef-instructor at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, was
inducted into the American Academy of Chefs ® (AAC ® ), the honor society of
the American Culinary Federation (ACF), July 24 at the 40th Annual Induction
Reception and Dinner. The ceremony was held at Hilton Anatole, Dallas,
during the 2011 ACF National Convention, which took place at the Gaylord
Texan, Dallas, July 22-26.
Out of more than 20,000 ACF members, approximately 850 belong to the
AAC. To become a member, chefs must be nominated by two current AAC
members and complete the required application process. Some of the
standards applicants must pass are: be an ACF-certified chef for no fewer than two years; be in the
culinary profession for no less than 15 years, with 10 of the 15 years as an executive chef at a fullservice
restaurant or at least five years for a culinary educator; be an ACF member for a minimum of 10
consecutive years; and have attended any combination of four ACF regional conferences and/or national
conventions. In addition, applicants must fulfill at least 10 of the 20 elective attainable goals. Twenty
chefs will be inducted into the Academy this year.
Schrenk has been on the faculty at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh since 1986 and
currently serves as lead pastry chef-instructor and pastry chair for the education department. Previously,
she worked as executive pastry chef at Fourways Restaurant, Washington D.C., and at The Wine
Restaurant, Pittsburgh. Schrenk has served ACF Pittsburgh Chapter as vice president, a member of its
board of directors and currently as chapter president. She has received numerous awards and
recognitions throughout her career, including ACF Pittsburgh Chapter’s 2005 Chef Nicholas Colletti
Professionalism Award and Pennsylvania Culinary Institute’s Employee of the Year award in 2000, as
well as several gold medals and “Best of Show” distinctions. Schrenk recently led the preparation of all
desserts served during the first lady and President Obama’s lunch and dinner functions at the 2009 G-20
Summit in Pittsburgh.
The AAC, which recognizes those individuals who have made significant contributions to both the
culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh.
Those credited with its founding include Pierre Berard, Peter Berrini and Paul Laesecke, AAC, HOF.
Sponsors of AAC events at the 2011 ACF National Convention are: Allen Brothers; BelGioioso Cheese,
Inc.; Caviar & Caviar; Contessa Premium Foods; Crystal Cave; Desmond Great Valley Hotel and
-more-

Conference Center; Desserts International; Ecolab; Fresh Point; Gourmet Trading Company; Hilton
Anatole; Hudson Valley Foie Gras; Kingsburg Orchards; Koch Foods, Inc.; Lactalis Foodservice;
NEWCHEF Fashion Inc.; Ocean Garden/Storm Seafood; PinSource; Schwan Food Company; S&D
Coffee; Splenda ® ; Sysco Dallas; Tito’s Handmade Vodka; Valrhona; Villeroy & Boch; Wind Creek Casino
and Hotel; Youngstown Distributors; and Zonin USA.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for
culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF
is the culinary leader in offering educational resources, training, apprenticeship and programmatic
accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the
United States. ACF is home to ACF Culinary Team USA, the official representative for the United States
in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to
promote proper nutrition in children and to combat childhood obesity. For more information, visit
www.acfchefs.org.
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Editor’s Note: To arrange an interview or request a high-res photo, contact Leah Craig at (904) 484-
0213 or lcraig@acfchefs.net, or Patricia Carroll at (904) 484-0247 or pcarroll@acfchefs.net.