Museum of ChefsHistory Museum in Orange Park, Florida
Bocuse's family released a statement on Saturday morning
MARIA YAGODA January 20, 2018
Paul Bocuse, a pioneer of nouvelle cuisine and one of the most influential French chefs in the world, died on Saturday at 91, according to a statement released by his family this morning.
"Much more than a father and a husband, he is a man of heart, a spiritual father, an emblematic figure of world gastronomy, and a tricolore porte," the post reads. "Mr. Paul loved life, sharing, transmission, and his crew. These same values will continue to inspire us forever."
Bocuse is celebrated for pioneering light, ingredient-driven French cooking that's inspired generations of chefs since. Soon after the announcement, figures in food took to social media to reflect on his influence.
Anthony Bourdain tweeted, "A hero to me from my earliest days as a cook. A great, great chef who was very kind to me. To have spent time with him was an honor and a dream come true . Rest In Peace." Noma's Rene Redzepi also took to Twitter to honor the chef. "RIP Paul Bocuse - sleep well chef, and thank you for a lifetime of work and inspiration," he wrote. Museum of Chefs Chefs Against Cancer
Very Sad news today of the passing of Chef Jon Greenwalt, CEC, AAC, HOF. Jon was a dear Friend and Mentor. It is with heavy heart that I will represent the Academy of Chefs at his service. Chef Greenwalt believed in me and encouraged me to become a ACF member and to become Certified I thank him for my career.
Dear Members of the Academy,
It is with great sadness that we inform you all today of the passing of a highly esteemed member of our organization, Chef Jon Greenwalt, C...EC, AAC, HOF. He passed away January 1st. Chef Joe Eidem will be representing the American Academy of Chefs at the service on Sunday.
Jon Greenwalt, CEC, AAC, HOF, came into the foodservice industry when he was a U.S. Marine on his way to Guadalcanal. There, he volunteered as a cook and fell in love with the culinary profession. During his life he open his own restaurant in Concord, California and the Cal West Food Service Company. Chef Greenwalt served as ACF Vice President of the Western Region and founded 11 chapters in the region. He has also chaired ACF Regional Conferences, as well as the 1986 ACF National Convention. Chef Greenwalt served as chairman of the Chefs Association Educational Committee for the State of California.
In 1971, Chef Greenwalt was inducted into the American Academy of Chefs (AAC) and served the AAC in several capacities, including the Academy’s first secretary/treasurer and founder of the Culinary Hall of Fame in 1988. In addition, Chef Greenwalt was elected AAC chair in 1984, where he wrote the Guidelines for AAC Membership.
He received the ACF President’s Medallion from Jack Braun, CEC, AAC, HOF; the Antonin Carême Medal #33; the Hermann G. Rusch Chef’s Achievement Award; and the American Academy of Chefs 2008 Lifetime Achievement Award.
The ACF and the AAC will miss Chef Greenwalt immensely. Please keep his family in your thoughts as they go through this difficult time.
The American Academy of Chefs Office
Mark Wright, CEC®, AAC®
Chair, American Academy of Chefs
National Restaurant Association Educational Foundation This week is Chef's Appreciation Week! To say we appreciate the chefs in our industry is an understatement. RT and tag a chef in your life.
National Restaurant Association Educational Foundation Happy #ChefsAppreciationWeek! We're grateful for all the talented and hardworking #chefs in our industry. 👨🍳 👩🍳 #ChooseRestaurants August 13th to 19th 2017