On Saturday, November 1st, 2025, Lusamerica was proud to sponsor salmon and halibut for the 55th Anniversary of the Antonin Carême Induction Dinner hosted by the San Francisco Chapter of the American Culinary Foundation (ACF) at the beautiful Caymus Suisun Winery in Fairfield, CA.
ACF is a national federation for chefs and culinary professionals in North America, and the ceremony honors leadership and education demonstrated by a variety of chefs. During this event, the ACF awarded 5 esteemed chefs with the prestigious Antonin Carême Medal. This medal is presented to individuals who have made great advancements in the culinary and gastronomy industry.
Lusamerica’s Involvement with the ACF Event
Lusamerica sponsored fresh halibut and salmon for the evening. Caymus Suisun’s Executive Chef Christian Taganap prepared beautiful dishes including Smoked Salmon Rillette Cornets and Halibut Carpaccio with Citrus Supremes, Avocacod Mousse, Tempura Nori, Leche de Tigre, and Kaluga Caviar. We are proud to have played a small role in making the dinner a success for all the talented chefs in attendance.
“On behalf of the Careme Society of the American Culinary Federation, San Francisco Chapter, I would like to extend our heartfelt gratitude for your generous donation of the halibut and salmon. Your contribution played a significant role in the success of our recent dinner event, and I am pleased to inform you that it was received with great enthusiasm by all attendees” – Jay Marshall, Chairman of the Board of Trustees Carême Society
What happens at the Antonin Carême Induction Dinner & Ceremony?
Events like the ACF’s Antonin Carême Ceremony are typically in formal, late-day settings. All attendees dress to the nines as they enjoy a multi-course meal. As the attendees eat, many renowned individuals present speeches that contribute to Carême’s style of excellence. Events like these attract chefs from near and far, and provide a space to network while celebrating culinary leaders.
2025 Antonin Carême Award Recipients
- Americo DiFronzo
- Christopher Gross
- Herbert Huber
- William Paul
- Marie Abigail Mallari Serbins
- Mark Eggerding (*2024 recipient)
The History of the American Culinary Foundation
Founded in 1929, the American Culinary Foundation branches from coast to coast, with chapters from San Francisco, California, all the way to Long Island, New York. Since its establishment, the ACF has made strides in elevating the image of the culinary profession through education, certification, mentorship, and advocacy.
“ACF changed the landscape of American culinary arts by helping establish the executive chef as a recognized professional role. Today, we continue to shape the future of the industry through world-class certification programs, training, apprenticeships, competitions, and workforce development initiatives.” – ACF Foundation
Along with the ACF’s strive to elevate the standards of the culinary arts, they also push for inclusivity among individuals of all races, genders, and sexualities. Lusamerica is honored to have had the opportunity to sponsor this event and officially become a Corporate Member of the American Culinary Federation.
Photo Credit: Chef Thomas Rimpel