[Congressional Record Volume 151, Number 33 (Thursday, March 17, 2005)]
[Extensions of Remarks]
[Pages E474-E475]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




                       IN HONOR OF ROBERT MANCUSO

                                 ______
                                 

                             HON. SAM FARR

                             of california

                    in the house of representatives

                       Wednesday, March 16, 2005

  Mr. FARR. Mr. Speaker, I rise today to honor Mr. Robert J. Mancuso, 
C.E.C., Executive Chef for the world-renowned Sardine Factory 
Restaurant on Cannery Row, who has been named Chef of the Year by the 
Monterey Bay Chapter of the American Culinary Federation.

[[Page E475]]

  Mancuso won high honors at the Culinary Institute of America in Hyde 
Park, New York, graduating in 1990. He also earned an associate's 
degree in culinary arts, and in April of 2003, he received the 
prestigious Certified Executive Chef certification from The American 
Culinary Federation.
  His career has taken him to prominent restaurants throughout the 
United States, giving him a strong background in the diversity of 
dining styles in this country. According to Mancuso, ``California is a 
culinary mecca and as the Executive Chef at The Sardine Factory, I will 
have the opportunity to strengthen American cuisine by working with 
individual agriculture growers. The resources are here--coastal 
seafood, fresh vegetables, and prime poultry.''
  His outstanding talents have won him numerous national and 
international culinary awards, including 13 gold medals in national and 
international competitions. He is a member of Les Toques Blanches, an 
honor society of chefs in the United States. In 1996 he was on the 
Culinary Olympic Team USA, representing 25,000 chefs from the American 
Culinary Federation.
  In addition, Mancuso is a regular participant in fundraising for 
charity events in the local community and has mentored many students in 
the culinary field. Mr. Speaker, I wish to honor Chef Robert Mancuso 
for his many accomplishments, for his dedication to his art, and to 
express my sincere gratitude for his service to the community.

                          ____________________