Chef of the Month: Master Chef Edward G. Leonard, CMC, AAC

Chef of the Month Club

Celebrity Chef Biographies and Recipes: more than 70 Celebrity Chefs, TV Chefs and Famous Chefs.
Index � Browse by Month � Alphabetical: A B C DE F G H I JK L M N O P Q R S T U V W Z Y Z

"When I wake up each day, my sole purpose
is to make a difference." Chef Edward G. Leonard, CMC, AAC

Chef Leonard's Biography | Chef Leonard's Recipes | Chef Leonard's Books

Chef Edward G. Leonard, CMC, AAC is the immediate past President of the American Culinary Federation and Executive Chef at the famed Westchester Country Club in Rye, New York. Chef Leonard has spent the last 25 years working in the cooking profession and is one of only 72 Certified Master Chefs in the United States. His family is from Naples, Italy and he was taught a long time ago that we live to eat, whereas in other countries people eat to live. Good food is life, and life is good food. Chef Leonard's family plays a big role, and their support and love helps him through many tough days. At the Johnson & Wales University graduation ceremonies in May 2005, Chef Leonard received an honorary doctorate of Culinary Arts and delivered the commencement address. Leonard said, �It is quite humbling and different to be called �doctor.� The title that means most to me in my heart and soul is �chef.�� He urged the graduates to consider themselves artists, as the culinary arts �is one of the few crafts left that technology doesn�t have a machine for; steaks don�t fly out of the computer.� And while the students had completed their formal studies at Johnson & Wales, Leonard told them, �Your education has just begun. You will stand next to other culinarians and watch what they do. Find a kitchen that will teach, direct and nurture you to be the best you can be. You bring your youthful energy, enthusiasm and passion to learn and contribute to the kitchen brigade.� �Passion,� Leonard said, �is the buzzword. Most people don�t know the meaning; true passion lies within your heart. If you are excited to step in the kitchen, to work with food, to cook, to write menus � if you are thinking of food, dreaming of it, taking notes at 2 in the morning when you wake up with an idea � that is passion.� His passion for the culinary arts combined with a keen sense for competition has netted Doctor Edward G. Leonard over 30 Gold Medals in a variety of national and international competitions. Leveraging his proven leadership, expect more of the same when he will once more captain the ACF Culinary Team USA in 2008. More Certifications available through the American Culinary Federation: Certified Master Chef (CMC), Certified Master Pastry Chef (CMPC), Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), Certified Culinary Administrator (CCA), Certified Culinary Educator (CCE), Certified Chef de Cuisine (CCC), Personal Certified Executive Chef (PCEC), Certified Secondary Culinary Educator (CSCE), Certified Working Pastry Chef (CWPC), Certified Sous Chef (CSC), Personal Certified Chef (PCC), Certified Culinarian (CC) or Certified Pastry Culinarian (CPC)
Chef Leonard is the author of Tastes and Tales of Chef: The Apprentice�s Journey (Pearson Prentice Hall, 2005), featuring great culinary stories from his apprenticeship to becoming a master chef, along with 150 tasty recipes. He is also the author of Cooking with America�s Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC, and the American Championship Culinary Team (Feeding Frenzy, 2005), released in May 2005. The cookbook sells through Amazon Books for $16.60 plus shipping. Buy this book from Amazon	Cooking with America's Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC, and the American Championship Culinary Team, which boasts more than 100 recipes from the chefs who make up ACF Culinary Team USA 2005, is scheduled to ship in late August. The team, led by Chef Leonard, won the World Championship in hot cookery for the United States at the 21st International Culinary Exhibition, or "Culinary Olympics" last October. The cookbook sells through ACF for $24.95, including shipping and handling. Click Here for a larger image. Buy this book from the American Culinary Federation
Register to WIN an Autographed Copy of Cooking with America's Championship Team Winner drawn on September 16, 2005

"Our mission is to communicate that American cuisine represents the best of global cultures tailored to an increasingly sophisticated American palate," said Leonard. "Through simplicity and elegance, we demonstrate that well-executed technique and flavor are key to satisfying today's discriminating diner." Chef Edward G. Leonard, CMC, AAC

Recipes

Asparagus Salad the Italian Way	Seared Sea Scallop and Clam Chowder
Giancarlos Chili	Stuffed Zucchini
Grilled Guinness Marinated Sirloin Steaks	Tournedos of Beef with Asparagus and Crab Meat

"Being a leader means respect, and respect is earned by the effort given
and the example of what you do day in and day out." Chef Edward G. Leonard, CMC, AAC

Biography: Edward G. Leonard, CMC, AAC
Author, culinary personality and industry spokes person.

Chef Edward G. Leonard is the immediate past president of the American Culinary Federation, executive chef of The Westchester Country Club--the 14th top-ranked platinum club in the United States--and the vice president of the World Association of Cooks Societies.

He is one of only 60 Certified Master Chefs in the United States and a member of the World Master Chef Society.

Chef Leonard has extensive experience as an educator, speaker, manager, cook, restaurant owner and executive chef.

Chef Leonard is an incredible speaker and motivator with great passion and a display of leadership that is rare.

He is the manager and team captain of ACF Culinary Team USA 2008, and was the 2004 captain for the world hot-kitchen champions that finished with one of only four gold medals out of 32 teams and the grand-prize winner in the restaurant category. The team finished third out of 32 International teams behind Sweden and Switzerland at the weeklong Internationale Kochkunst Ausstellung, or �Culinary Olympics,� in Erfurt, Germany, October 2004. Under Leonard�s guidance, the American culinary team performed at the highest level since 1988. The team is now ranked third in the world.

Leonard is the author of Tastes and Tales of Chef: The Apprentice�s Journey (Pearson Prentice Hall, 2005), featuring great culinary stories from his apprenticeship to becoming a master chef, along with 150 tasty recipes. He is also the author of Cooking with America�s Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC, and the American Championship Culinary Team (Feeding Frenzy, 2005), released in May 2005.

He is the author of a new and exciting book, Private Club Cuisine: Cooking with a Master Chef, due out in early 2006 by John Wiley & Sons. Additionally, Leonard is working on a culinary-competition book scheduled for release in the summer of 2005, and a garde-manger and cold-kitchen book due out in 2006.

He has won many medals and trophies for his cooking ability and received recognitions from his peers and culinary colleges, as well as associations. In May 2005, Leonard received an honorary doctorate in culinary arts from Johnson & Wales University, Providence, R.I.

He is considered one of the top chefs in the country and a leader for the industry, and is invited to speak all over the world in regards to the profession and American cuisine.

He was the featured speaker in Ireland at the 2004 World Association of Cooks Societies Congress and a speaker at the World Gourmet Summit in Singapore in April 2004, while also judging the Taste of Asia competition. His presence was so well received that he returned to the Gourmet Summit in Singapore in April 2005 to partake in a gourmet foie-gras dinner and to cook and give presentations to Singapore chefs and culinary students.

In November 2004 he was given the honor of being inducted into the Antonin Careme Society at a private diner in San Francisco.

Education:

Masters in Cookery, Title of Certified Master Chef, one of 56 in the USA 1996

ACF Educational Institute, Culinary Institute of America, NY

Culinary Institute of America, Hyde Park, NY

Continuing Education:
Eli Whitney Vocational Technical, Hamden CT.
Degree Culinary Arts

Thamside Business School, London, England.
Degree Sales & Marketing

Culinary Apprenticeship & General Business/Culinary Studies

Regional Italian cooking Training in Parma, Rome, Florence, Venice, Trenitino & Umbra

Van Heche Restaurant Group, Holland

Trust House Forte, London, England

Ceres Restaurants, Paris, France

Caf� Royal, London England

Some of Chef Leonard's Awards and Recognitions:

ACF-USA National Culinary Team manager/Captain 2004
Winner of 3 gold medals, 2 silver, third place in the world and the grand champions of the restaurant kitchens.

ACF-USA National Culinary Team Captain & Winner of Culinary Classic Cup & 6 gold medals Winner of cold buffet program and hot kitchen in May 2003.

ACF-USA Culinary Team 2004 Winner of one gold and one silver Luxembourg.

ACF � USA Culinary Team 2001 2001 Glasgow, Scotland, National Team Chef & Captain at Scot Hop International Cooking Show. Winner of 4 Team Gold Medals. Second Place overall competing against 12 Countries.

ACF � USA Culinary Team 2000, Erfurt, Germany. National Team Manager & Chef � at the 80th International Cooking Olympics Winner of four team gold medals and grand prize in cold-buffet work.

ACF � USA Culinary Team 2000, 1999 Basel, Switzerland. National Team Manager & Chef
Winner of 3 Gold Medals, 1 silver medal and 1st place in the world for the cold-buffet program.

International Culinary Olympics 1992, Frankfurt, Germany. Team Captain. Team earned 36 medals, including 13 gold, 2 perfect scores and established international benchmark for most team medals captured in an Olympic even; 3 Individual Gold Medals.

Custom Soup & Sauce Championship - Gold medal & Grand prize winner1999. Team Chefs Culinary Showcase- Gold Medal, Orlando, FL 1998,

International Cooking Olympics, Berlin, Germany 1996, Team Silver Medal, 5th Place in World Finish.

Society Culinaire Philanthropique, New York, NY 1996. Gold Medal 1st Place Trophy for Category.

Uncle Ben�s Rice Cook-off � Gold Medal, Grand Prize 1994.

Chefs Championship � 1st Place Gold Medal 1993.

Professional Affiliations, Community
Involvement and Industry Recognitions:

American Culinary Federations (ACF) � National President 2001-2005. Northeast Regional Vice President American Culinary Federation 1996-2000

Culinary Team Manager USA 2000 & 2004

Received Industry Leadership Award 2000

President�s Industry Contribution Medal 2000

Chefs Professionalism Award 1994

Industry Development Commitments:

Culinary Institute of America � Commencement Speaker

Atlantic Academy College � Commencement Speaker

Johnson & Wales University � Distinguished Visiting Chef

Institute of Art � Master Chef Series Visiting Chef

Culinary Institute of America, Guest Chef

Nichols State University Distinguished Visiting Chef

Honorary Awards:

World Master Chef Societies 2002

Hospitality Industry- IFMA Honorary Doctorate 2001

Chef of the Year � International Chef�s of New York Two-time recipient, 1998 and 2000

Trust House Forte Grand Award � For exceptional Business Development 1986
Crystal Chef Award Van Heche Company Holland 1990

Edward Leonard Day, Norwalk, Conn., declared by Mayor Frank J. Esposito effective August 20, 1998

"Have quality over quantity, have belief than disbelief, and have passion rather than no passion. Focus on cooking, education, cuisine, sharing and passion for the craft and place all else aside.." Chef Edward G. Leonard, CMC, AAC