August 30, 2022

Kathleen Vossenberg Named ACF’s 2022 Cutting Edge Award Recipient and Certified Master Pastry Chef® Frank Vollkommer Serves as Keynote at Annual National Convention in Las Vegas

Two members of the Auguste Escoffier School of Culinary Arts leadership team were recognized by the American Culinary Federation (ACF) at their 2022 National Convention in Las Vegas last week for their outstanding contributions to the culinary industry.

Escoffier's vice president of academic affairs, Kathleen Vossenberg with ACF president Kimberly Brock BrownEscoffier’s vice president of academic affairs, Kathleen Vossenberg MEd, CEC, CCE, CS received the ACF’s “Cutting Edge Award” recognizing innovators who give their time to help nurture and mentor culinarians. “Kathleen’s passion for learning is contagious,” said CEO and president of Auguste Escoffier School of Culinary Arts, Tracy Lorenz. “She’s a relentless advocate for quality instruction, 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 instruction team, charged with supporting collaboration between culinary students and chef instructors and mentors as part of their traditional instruction as well as giving students exposure to expanded programs in holistic nutrition and wellness, plant-based cooking, and responsible sustainability practices.


Frank Vollkommer, CMPC®,M.Ed, one of 11 CMPC's in the U.S., and Escoffier's director of culinary industry development. Frank Vollkommer, Certified Master Pastry Chef® (CMPC®),M.Ed, one of 11 CMPC’s in the U.S., is Escoffier’s director of culinary industry development. He served as an ACF keynote speaker demonstrating advanced, modern chocolate techniques at the national convention. His general session presentation included handmade techniques and the integration of modern equipment and technology like water jet cutting and chocolate enrobers.

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

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