Culinary Hospitality Management Institute (CHMI) Apprentice Cook Coordinator Chef Addiemae Rolle-Farrington has received honorary fellowship into the American Academy of Chefs (ACF).
Rolle-Farrington received her honorary fellowship medal on Sunday, July 27 at the 2014 ACF National Convention in Kansas City, Mo.
She was the second Bahamian - after Chef Edwin Johnson in 2006 - and first woman to receive honorary induction into the ACF.
"I was elated. I was speechless to tell you the truth," said Rolle-Farrington. "It means all the hard work has paid off. I've now become an ambassador for the country, and I can now sit at the table and attend meetings," she said.
The ACF organization was created for one basic reason -- to promote a professional image of American chefs worldwide through education of culinarians at all levels, from apprentice to the most accomplished certified master chefs of the culinary arts.
Through her honorary fellowship, Rolle-Farrington said she wants to be an inspiration for youth, showing them that they can come from humble beginnings, but they don't have to stay there.
"I want the students to know that, in everything they do, you must give 100 percent to accomplish your goal. And to never look for somebody to say thank you, and to just do it from your heart and do it for the passion," said the chef.
Rolle-Farrington has been a chef instructor since 1986, but has been in the industry since 1979, when she worked as an apprentice chef at the Holiday Inn, which is now the location of The Cove at Atlantis on Paradise Island.
The former 10-year president of the Bahamas Culinary Association (BCA) (1986-1997), she has traveled the world as a culinary judge, coach and competitor. She served as a private chef to former United States Ambassador Sidney Williams and U.S. Congresswoman Maxine Waters. She is also on the board of directors of the Caribbean Chef's Association and was chef of the year 1991-1992.
As a coach for The Bahamas Chef Association, she has trained chefs for local, regional and international culinary competitions including the Culinary Olympics in Frankfurt Germany and the ACF South-East Regional and Central Regional Culinary Competitions.
The American Academy of Chefs, the honor society of the ACF, recognizes ACF members who have met the rigorous requirements and whose culinary achievements and involvement in the ACF qualify them for fellowship into the prestigious society. Honorary fellowships, such as those received by Rolle-Farrington and Johnson are conferred upon individuals in recognition of their dedication and service to the culinary profession as well as their unique accomplishments in enhancing culinary arts.
Nearly 800 chefs and culinary educators have been elected to the prestigious academy. To earn the right to list "AAC" following one's name, a culinarian must be a member of ACF, have fulfilled all the stringent requirements for membership in the AAC and be present at the ACF National Convention for induction. Honorary AAC Fellows like Rolle-Farrington and Johnson, enjoy the prestige and privileges of their ceremonial awards, but "HAAC" instead of "AAC" is listed after their names.
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