Achievement of Excellence Award to be presented in August

COLUMBUS:   Marcella’s Italian Ristorante, a Cameron Mitchell restaurant, has received the 2010 Achievement of Excellence award from the American Culinary Federation (ACF).  The award honors restaurant concepts that “demonstrate excellence and passion for the culinary arts through their unparalleled food and beverage program.”

More than 1,000 cooks, chefs and other attendees will be on hand when Marcella’s is presented the award at the ACF National Convention.  The award will be presented by the ACF National President, Michael Ty, CEC, AAC, in Anaheim on August 5.  Jay Cotrell, executive chef, and Jenn Rossi, general manager, will attend the meeting to accept the award.

"To receive an honor like this means so much to our company, especially for our team at Marcella's.  We have a wonderful group of young culinarians who work with us at Marcella's, so it represents a true accomplishment to have an accolade from the ACF,” said Chuck Kline, vice president of operations, Cameron Mitchell Restaurants.   “We strive to work on techniques and skills with the best ingredients using traditional recipes to execute some really terrific food.  I couldn't be more proud of that team and having this type of recognition really means the world to us. “
 
"As a recent graduate of a culinary program, winning this award has been a humbling experience for me,” said Cotrell. “I am so proud of our team at Marcella's, and we are honored to receive the Achievement of Excellence Award from the ACF.  Our entire team at Marcella's is grateful for this recognition."

Marcella’s offers a burst of Italian flavors in a lively atmosphere that guests seek out for its diverse menu selection of hot and cold small plates, incredible pastas, wood-fired pizzas and signature entrees.  Fifty Italian wines, available by the bottle or quartino, are featured in the restaurant’s lively bar.

The Columbus chapter of ACF honored Marcella’s Jay Cotrell in 2008 as Apprentice of the Year.  Cotrell later became executive chef of Marcella’s.

ACF is a professional organization for chefs and cooks and was founded in 1929 in New York City.  It is the largest professional chefs’ organization in North America.