August 5, 2022 – With about 800 people in attendance at the American Culinary Federation (ACF) President’s Gala Reception and Dinner, held on Thursday, July 28 at Caesars Forum in Las Vegas, the ACF awarded Chef Susanne Ebacher-Grier, member of Chaîne’s Indianapolis Bailliage, its Presidential Medallion, the highest award given by the ACF President.
Chaîne featured Chef Ebacher-Grier as its Professional Spotlight in the July 22, 2022 edition of Cuvée Magazine.
The ACF has more than 15,500 members spanning more than 170 chapters nationwide with more than 15,500 members spanning more than 170 chapters nationwide. According to the ACF, the Presidential Medallion is “presented in recognition of outstanding representation of the ACF fundamental principles, including superior strength of character and continued contributions to ACF and/or the culinary industry as a whole.” ACF President and Executive Chef Kimberly Brock Brown, CEPC, CCA, AAC, from Summerville, South Carolina, presented the Presidential Medallion to Susanne.
When asked this week through an email what the ACF award means to her both professionally and personally, Chef Susanne said:
“I joined the ACF 19 years ago. I was a bright-eyed culinary student who was already in the industry. I have attended numerous regional and national conferences. When I would see the Presidential Medallion awarded, it became a goal. Was I always cognizant of it – no. I just continued to serve the chapters I belonged to and then serve the Greater Indianapolis Chapter with a giving heart, mentorship and a passion for the hospitality industry. Receiving this award is an accumulation of hard work and unknown wins shared with many. What makes me emotional about this is thinking about my Dad. He would have been beyond proud of me being a person of integrity and wanting to do the right thing while utilizing my culinary talents.”
In a previous interview, Chef Susanne said she is grateful to her father for guiding her to attend a small liberal arts college in the Midwest for her first undergraduate degree in Fine Arts. With work experience during and after college that solidified her interest in the hospitality industry, she then earned additional degrees in culinary arts. That combination has served her well as her culinary students today call her a “Swiss Army knife” because she knows the answer to any question they have.
And Susanne most likely fields a lot of questions. There are 350 students enrolled in the Culinary Pathway program at Center Grove High School in Greenwood, Indiana that she helped to develop. School began this week so pencils are sharpened, laptops are charged, and most important, students are engaged for another great year.
As the 2014 Greater Indianapolis ACF Pastry Chef of the Year, the 2016 Greater Indianapolis ACF Chef of the Year, the 2019 Indiana Prostart Teacher of the Year, the 2020 Dan Ryan Award of Excellence winner by SkillsUSA and her ACF Presidential Medallion, Chef Susanne’s students are in capable, caring hands.
Susanne cherishes her time spent at Chaîne events as an important part of her culinary and personal life. “When you can have that amazing experience where the wine is perfectly paired with the food and the food is perfectly paired with the wine and you’re breaking bread with fellow Chaîne members, it is an amazing experience,” she said.
Other ACF awards presented at the National ACF Convention in Las Vegas included:
Chef of the Year – Danielle Hughes, U.S. Coast Guard
Pastry Chef of the Year – Troy Matthew Shaw, U.S. Coast Guard
Chef Educator of the Year – Jack Birren, CEC, Waukesha County Technical College
Dr. L.J. Minor Chef Professionalism Award – Michael R. Thrash, CEC, CCA, CCE, AAC (Note: Chef Thrash was featured in a May 14, 2021 Cuvée Professional Spotlight. Read the article here.
Student Chef of the Year – Lindsay Peck
Student Pastry Chef of the Year – Sarrenity Dickson
Student Team of the Year – Culinary Institute of New York at Monroe College
L. Edwin Brown Leadership Award – Ryan Manning, MX Taco
Lifetime Contribution Award – Willie Lewis
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