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Orlando Chef Richard Cote, CEC, Receives Southeast Region Hermann G. Rusch Chef’s Achievement Award from American Culinary Federation

Richard Cote, CEC, a retired executive chef from Orlando, Fla., received the American Culinary Federation’s (ACF) 2012 Southeast Region Hermann G. Rusch Chef’s Achievement Award at the 2012 ACF Southeast Regional Conference held at the Winston-Salem Marriott, Winston-Salem, N.C., Feb. 20-22. Cote is now a candidate for the national award that will be presented during the 2012 ACF National Convention in Orlando, Fla., in July.

The Hermann G. Rusch Chef’s Achievement Award recognizes a chef who has generously shared his/her knowledge with others throughout the years and continues to be a source of information and guidance for other culinarians.

Cote began cooking at home at an early age, preparing family meals. After working in retail, he decided he needed a career change and began working as a cook. Cote holds a bachelor’s degree in education from Rollins College, Winter Park, Fla., and is a graduate of the ACFEF Apprenticeship Program. Before retiring in May 2011, he worked as executive chef at Forest Lake Golf Club, Ocoee, Fla. Other previous culinary jobs include working as an instructor at Mid Florida Tech, Orlando; as a chef with VIP Catering, Ocoee; and as sous chef with Audrey’s Catering, Orlando. Cote is an active volunteer and member of ACF Central Florida Chapter. He was named the chapter’s 2011 Chef of the Year and is chair of its “A Taste of Compassion” fundraising event. In addition, he has been involved in the Florida Restaurant and Lodging Show’s culinary competition for more than 17 years.

The 2012 ACF Southeast Regional Conference, hosted by ACF Triad Chapter Inc., brought hundreds of chefs, cooks and foodservice professionals to Winston-Salem. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards.

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 more than 210 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, with the Certified Executive Chef® designation the only culinary credential accredited by the National Commission for Certifying Agencies. 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 Find ACF on Facebook at and on Twitter @ACFChefs.