Board of Directors

Board Member's

Chef Joe Eidem, CEC, AAC

Chef Joe Eidem has been actively involved with the American Culinary Federation for over 30 years. He is currently an examiner for their certification process. He is also the Western Regional American Academy of Chefs Vice Director and has served in this position under the last three AAC administrations.

During his career, Chef Joe has owned an Italian restaurant and has hosted a local television cooking show. He has also traveled as a motivational speaker. Most recently, he served as the Foodservice Director at a large Medical Center in Nevada and California. While there, he implemented the Destination 10 Process and received hospital wide recognition for creating a department that embraced changes, quality and customer service.
Chef Joe has received much recognition and many awards in his career as a chef. In 2006, he was named “Most Professional Chef in America” by the American Culinary Federation. In July 2007, he was inducted into the Royal Order of the Golden Toque. Chef Joe has also received the Antonin Crème Medal, the Presidents Medallion, the AAC Regional Chairs Award and was the ACF Western Regional Chef of the Year. Chef Joe is also a distinguished Fellow in the World Master Chef Society of Europe. He has also authored 2 books.

Chef Joe retired in 2013 and devotes his time to the advancement of the culinary arts. Chef Joe volunteers as a mentor with local high schools culinary arts programs. And received the 2014 Mentor of the Year from the Nevada Restaurant Association. In 2014 at the ACF Western Regional Conference he was presented with the prestigious Cutting Edge Award from ACF National President. He consults with healthcare food & nutrition services to guide them through their regulatory requirements to ensure they are 100% compliant. Chef Joe is also an accomplished motivational speaker on the title of his book “Utilizing Your Passion To Create Success”. Wherever Joe works he is always held in the highest regard because no one loves food service more than Chef Joe. His enthusiasm is contagious.

“Chef Joe turned the Nutrition Services Dept. around at ARMC from the first day he walked into the Medical Center. He continued to innovate and bring new recipes, ideas and enthusiasm throughout his entire tenure at ARMC”.

Recently, we were honored to have him speak at our 2013 Fall Event for the Greater Los Angeles Chapter of the Clinical Laboratory Management Association in October. He spoke on 'Utilizing Your Passion to Create Success' and is such a great motivational speaker, he had us laughing our heads off and thoroughly enjoying every minute of his presentation”.
Chef Bill Sy

MBA, CEC, AAC, CMC-China, WACS approved Judge

Chef Professor, The Art Institute of Phoenix and Tucson
_ Senior Director, Culinary Arts, Baking and Pastry, Culinary Arts
Management at The Art Institute of Tucson (Retired)
_ Director, Culinary Arts, Baking and Pastry, Culinary Art
Management (Retired)
_ Hall of Fame, ACF Academy Chefs Honor Society
_ Chairman, American Culinary Federation National Education
Task Force (2009-2012)
_ Committee Member, WACS Education Committee
_ WACS Approved Judge B
_ American Academy Chef Tradition Award for Education Achievement
_ Educator of the Year, ACF Western Region
_ ACF Presidential Medallion Award
_ ACF Hermann Rusch Life-Time Achievement Award
_ Certified Master Chef, China
_ Master Chef Diploma, Israel
_ Master Chef Diploma, Brazil
_ Master Diplomas, Korean Master Chef Association
_ ACF Phoenix Chapter Chef of the Year Award
_ ACF Phoenix Chapter Educator of the Year
_ ACF Phoenix Chapter Professionalism Award
_ ACF Phoenix Chapter Culinarian Award
_ ACF Cutting Edge Award
_ Presidential Medallion – Taiwan Chef Federation
_ Presidential Medallion – Chinese Gourmet Association, Taiwan
_ International Gourmet Ambassador – Cheng Du Gourmet Association, China
_ International Beef Noodle Ambassador – Taipei International Beef Noodle Competition
_ Educator of the Year- FCCLA, Arizona
_ Gold Medal – ACF professional Culinary Competition
_ Silver Medal – Singapore FHA Culinary Competition
_ Bronze Medal – Singapore FHA Culinary Competition
_ Gold Medal – CHA Culinary Competition
_ Gold Medal – CHA Culinary Competition

Noel G. Ridsdale

Chef Ridsdale has been in the culinary field for over 30years, most of the time spent in Jacksonville. He started his formal career in Jacksonville working in various country clubs and restaurants. He found his way to the TPC at Sawgrass, where he found his way to the Executive Chef level, and spent over 5 years with the TPC system, working on over 10 PGA Tour events. After a short time in his own restaurant, he joined Alltel Stadium and the Jacksonville Jaguars as an Executive Chef. He spent just short of 9 years at the facility operating many of the facets of that building and having the opportunity to be a part of the management team for 2 Super Bowl Events.
Since leaving the stadium, he has moved his passion for the culinary arts into promoting the next generation of chefs. He has been a Director of Culinary Arts for First Coast Technical College for 3 years and is now a member of the culinary faculty at the Art Institute of Jacksonville for the past 9 years, with being a Director for 2 of their campuses, Jacksonville and Tucson. He coaches students through hot food competitions and is producing the next generation of leaders in the hospitality industry. He also was selected as the Western Regional Educator of the Year in 2014. He has enjoyed successes of coaching at the highest levels, and instills values in students that enable them to progress into successful careers. He holds MBA in Hospitality and Tourism, as well as currently working on a Doctoral Degree in International Business.
He enjoys photography, travel, wine and music for hobbies. He has a wife for twenty-four years before succumbing to breast cancer last year and a twenty-one year old son. He has had the opportunity to teach in Switzerland, and judge competitions in Aruba, and consult for schools around  the world.

Amy Riolo

As an award-winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo is known for sharing history, culture, and nutrition through global cuisine. She makes frequent appearances on numerous television and radio programs both in the United States and abroad, including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and Abu Dhabi Television. Amy also created and appeared weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million people. One of her videos recently reached a record of four million hits.

Amy’s most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the2011Nautilus Book Award and was named “Best Diabetes Cookbook Ever“ by Diabetes Mine com. Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the“16Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Amy also contributed to The Food Cultures of the World Encyclopedia and co-wrote The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine with award-winning chef/restaurateur Luigi Diotaiuti. She is currently completing The Ultimate Mediterranean Diet Cookbook which will be released in April 2015 and The Italian Diabetes Cookbook which will be released in January 2016.

Amy is a Culinary Advisor for The Mediterranean Food Alliance. Her work has appeared in numerous print media including USA Today, Cooking Light magazine, The Washington Post,, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, The UAE National, and international newspapers and hundreds of blogs. She is also the author of a noted culinary/cultural blog called

Amy is frequently asked to lecture and give demonstrations on diabetes-friendly eating, and cuisine and culture at medical conferences, book fairs, universities, culinary symposiums, museums, embassies, fundraisers, libraries, and farmer’s markets on over three different continents, and five states in the USA. Last year her live audiences alone totaled 18,350 people. With the addition of podcasts, her popularity and viewership has grown immensely.

As a successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. Amy has created menus for many world leaders, earning her the title “Cook to the Kings” from a Cairo newspaper in 2008. She has consulted international business owners on bakeries, cafes, restaurants, and culinary stores where she taught vocational baking classes for thousands of pastry chefs. Amy has taught recreational classes at Living Social, Sur la Table, and Open Kitchen in Washington, DC. Internationally, she had led professional and recreational cooking classes in Italy, Egypt, and the UAE.

Amy also uses her culinary expertise to write scripts for culinary movies and television programs. She just completed filming a demo for the Two to Travel television series with Chef Luigi Diotaiuti. The duo also created a video documentary entitled The Beauty of Basilicata at the James beard Foundation. They also led a culinary cruise from Istanbul to Athens on Oceania Cruises in October 2014. She is a member of The International Association of Culinary Professionals, Cornell Club DC, Les Dames d’Escoffier (Global Culinary Initiative Chair), Slow Food DC, The James Beard Foundation, The National Organization of Italian American Women, and the Culinary Historians of Washington.

In addition to her professional work, Amy spends a great deal of her time supporting philanthropic efforts. Amy can often be found mentoring culinary students, teaching children’s cooking classes, and participating on panels for charity events. One of the highlights of her volunteering career was chairing the Baltimore Luxor Alexandria Sister City Committee which enabled her to obtain a grant to provide clean drinking water for a village outside of Luxor, Egypt. Amy is based in the Washington, DC area and travels extensively through the Mediterranean region.