Spendlove, in his role as chair, is responsible for upholding the standards of the most comprehensive certification program for chefs in the United States. Certification through the ACF is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers.

Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The commission was formed to meet the National Commission for Certifying Agencies accreditation standards to obtain certification from the Institute for Credentialing Excellence.

The Certification Commission is comprised of 20 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants including certified culinarian^® (CC^®), certified sous chef™ (CSC), certified chef de cuisine^® (CCC), certified executive chef^® (CEC), certified executive pastry chef® (CEPC^®), certified culinary educator™ (CCE™), certified culinary administrator™ (CCA™) and certified master chef^® (CMC^®). The commission’s new makeup follows:

• Chair Derek Spendlove, CEPC, CCE, AAC, baking and pastry chair of NCHS, Sullivan University
• Karl J. Guggenmos, AAC, university dean of culinary education, Johnson & Wales University
• Alex Askew, president, Black Culinarian Alliance
• Kirk T. Bachmann, CEC, vice president of education, Le Cordon Bleu Schools North America
• Bradlee Barnes, CMC, CCA, AAC, president, GigaChef, LLC
• Russell D. Campbell, CEC, command food tech, U.S. Army
• Wendy Chan, president, Definity Marketing
• Ronald DeSantis, CMC, AAC, director, Industry Solutions Group, The Culinary Institute of America
• Donald G. Dickinson, CEC, CCA, AAC, culinary-division director, Institute of Technology
• Stephen Giunta, CMC, culinary director, Cargill, Inc.
• Theresa Hopkins, executive director, The Italian Culinary Federation
• Erica D. Lattimore, CC
• David J. Pantone, CEC, CEPC, CCE, AAC, dean of culinary education, Florida Culinary Institute
• Milford Prewitt, foodservice journalist/editor
• Jeanette Scarcella, culinary relations/program officer, Johnson & Wales University
• Leonard D. Scranton, CEC, vice president culinary services, Morrison Healthcare Food Services
• Travis Smith, CEC, CCA, AAC, chef director, Francis Tuttle Technology Center
• Nick Versteeg, producer/director, DV Cuisine
• B.J. Whitmore, CEC, executive chef/F&B director, Bridge View Center
• Grace S. Yek, CCC, chef instructor, University of Cincinnati

As a professional chef, published food writer, educator and mentor, Spendlove has shared his expertise with many aspiring and seasoned chefs for more than 25 years. He trained in the traditional European technique and earned his City & Guild examination in culinary arts and hotel management.

In 2002, ACF recognized Spendlove as Educator of the Year and in 2003 he received the national Chef Professionalism Award. Additionally, the Kentucky Chefs Association named him Chef of the Year in 2000. He also serves as team manager of Sullivan University’s award-winning student culinary-competition team.

Spendlove has been an avid competitor in culinary competitions, having participated in numerous events in Holland, United Kingdom, Germany and Ireland. He received a gold medal representing the Ireland national culinary team at the 1988 Internationale Kochkunst Ausstellung International Culinary Exhibition, also known as the “culinary Olympics,” in Erfurt, Germany. In 1998, he received a silver medal and ranked 13th in the world on the U.S. regional team at the Culinary World Cup in Luxembourg.