Donald C. McMillan, A.A.C., C.E.C. Recertified with Exec. Chef® Designation from ACF

Oct. 13, 2009 - PRLog -- Donald C. McMillan, A.A.C., C.E.C. Recertified with Executive Chef® Designation from the American Culinary Federation

Winston-Salem, NC, October 12, 2009:  Donald C. McMillan, member of the American Academy of Chefs, of Lewisville, N.C., has received his recertification as a certified executive chef® (CEC®) designation from the American Culinary Federation (ACF), Inc. McMillan is chef instructor, at The Stocked Pot Cooking School, Winston Salem, N.C., and a member of ACF Triad Chapter North Carolina.

ACF operates the only comprehensive certification program for chefs in the United States and currently certifies nearly 9,000 professionals worldwide. Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management.

Chef Don McMillan, CEC, AAC along with Andrew McMillan own and operate The Stocked Pot & Co. Cooking School.  Located at 381 Jonestown Road, Winston-Salem, NC 27104, the company operates a cooking school, ready made meals division, merchandise shop and catering company.

Chef Don McMillan is a culinary legend who has been featured internationally on shows such as Southern Outdoors on Fox Sports South, Celebrate! Christmas with Maya Angelou on the Hallmark Channel, Rick & Bubba Show on Tuner South, Home Plate on Turner South, ABC News Southern Cooking and Iconoclast with Dave Chappelle & Maya Angelou.  Chef Don has also won various awards for his entrepreneurial efforts.

The Stocked Pot Cooking School originally located at Reynolda Village hosted culinary talents such as John Folse, Jacques Pepin, Julia Child, Guliano Hazan, Jude Theriot, and more. With a state of the art classroom, students can watch a 50-inch split screen television and can see what the instructor is doing step by step.  Classes typically hold up to 30 people and are offered weekday evenings and weekend days at varying degrees of skill level.

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