ITHACA, N.Y. -- Three Cornell Dining chefs have earned national recognition by becoming Certified Executive Chefs of the American Culinary Federation (ACF).

The largest chef organization in the nation, the ACF certifies the most skilled professional chefs. To earn the Certified Executive Chef title, chefs must complete extensive requirements in education and practical work experience. At minimum, qualifying chefs are department heads who supervise at least five food service professionals and are responsible for menu planning, budgeting, payroll, inventory, food safety, nutrition and management.

The following Cornell Dining employees are now ACF Certified Executive Chefs:

• Delmar Crim, senior executive chef. After graduating from the Culinary Institute of America in 1977, Crim worked for Maines Food Service in Conklin; served as director of food operations for Empire Brewing Co. in Rochester; owned and operated his own restaurant; and was an executive chef at Wegmans in Ithaca. Crim joined Cornell Dining in 2001. A native of New York, Crim specializes in braised meats, rustic cooking and classical cooking techniques.
  
• Tony Kveragas, executive chef. After earning a bachelor's degree in finance from Boston University in 1977, Kveragas earned a Grande Diplome from La Varenne Culinary School, Paris, in 1981. In 1989, he joined Cornell as a lead cook at the Statler Hotel, and in 2001 won a National Association of College and University Food Services (NACUFS) award for his work at Robert Purcell Dining. As executive chef of North Star, he won Cornell's 2004 Diversity Award for creating menus based on "less frequented"cuisine, including vegan, spa and foods from Tibet, Persia, Native America and Lithuania. Currently a candidate for a master's degree at Cornell, Kveragas is a native of Friendsville, Penn.
  
• Steve Miller, executive chef. Trained at the Culinary Institute of America, Miller became a sous chef at Greystone Inn in Ithaca in 1991. He joined Cornell in 1996 as a sous chef. In 1999 he was named Cornell Catering chef, and he became Robert Purcell executive chef in 2004, the same year he won a NACUFS regional bronze medal. A native of Michigan, Miller specializes in preparing ethnic foods including Indian, Latino, French, Asian and Mediterranean.

"We are truly pleased to acknowledge the efforts and professional commitment of these excellent chefs," said Colleen Wright-Riva, director of Cornell Dining and Retail Services. "It is with great pride that we recognize these individuals for this outstanding accomplishment and for their continued efforts in achieving their personal and professional goals. Their dedication exemplifies the commitment to quality that has made Cornell Dining a distinguished leader in university food service."