AIPC Chef, Mark Prece Sr., Inducted Into American Academy of Chefs

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Kansas City based chef one of 13 people in the country to receive honor

In our industry, we always say 'preparation is everything,' and I feel like I've been preparing for this my whole life.

American Italian Pasta Company, the largest producer of dry pasta in North America, has announced that Mark Prece Sr., CEC, the company's corporate chef, was recently inducted into the American Culinary Federation's (ACF) American Academy of Chefs. As one of only 13 people in the country to receive this distinguished honor, Prece is the first chef from Kansas City to be inducted in the past 11 years.

Created in 1955, the American Academy of Chefs, ACF's honor society, was established to promote the profession and further culinary education. Members of the American Academy of Chefs raise funds each year for culinary educational scholarships, allowing those in need to pursue a culinary career. As one of this year's inductees, Prece is thrilled to join one of the most prestigious groups in his industry.

"For me, this is like hitting a home run in the all-star game," said Prece, "In our industry, we always say 'preparation is everything,' and I feel like I've been preparing for this my whole life."

Since January 2000, Prece has put his talents to work at AIPC. As the resident pasta guru, he is responsible for developing many of the recipes found on AIPC pasta brand packages and the company's website, providing culinary support to sales staff, and participating in cooking demonstrations and events across the country.

"This recent induction into the American Academy of Chefs confirms that we have one of the most talented chefs around helping us provide everyday pasta solutions to our customers," said Brian Fox, AIPC's vice president of foodservice, "We are honored to have him a part of the team."

Prior to joining AIPC, Prece worked as an executive chef in kitchens of fine restaurants across the country, trained at CUCINA ITALIANA in Milan, and worked in the wine country of Sonoma Valley, CA, where he was recognized in 1991 by the Wine and Food Society as Chef Grillardin to Chaine de Rotisseur.

As a Certified Executive Chef and 24-year member of the ACF, Prece is the Vice President of the Greater Kansas City chapter of the ACF. He was selected as the Kansas City Chef of the Year in 2006. In addition, he was named American Foodservice Chef of the Year in 1983. Prece attended the Culinary Institute America in Hyde Park, NY, where he graduated at the top of his class.
To discover delicious AIPC pasta recipes, visit http://www.makesameal.com.

About AIPC
Founded in 1988 and based in Kansas City, Missouri, American Italian Pasta Company is the largest producer of dry pasta in North America. The Company has four plants that are located in Excelsior Springs, Missouri; Columbia, South Carolina; Tolleson, Arizona and Verolanuova, Italy. The Company has approximately 650 employees located in the United States and Italy.

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Alex Wendel

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