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1929-2011
Brief Biography
Chef Darrell L.
Anderson has been employed in the education, restaurant, and catering
industries for over fifty years. As a chef, he worked in some of
Washington State’s well-known restaurants. As a caterer, he worked for
such notables as the Seattle Seahawks. And as an educator, he
trained over 2000 young culinarians, many of whom went on to become
executive Chefs, culinary educators and restaurant owners. He was
involved in state and national organizations that encouraged a greater
dissemination of culinary skills and the professionalization of culinary
education in the United States.
Chef Anderson
was born in Hood River, Oregon on April 27, 1929. He grew up in Parkdale,
Oregon. His first restaurant work was in Parkdale’s Orchard View Café.
He had his first
formal culinary training in the United States Army in 1950. He was an
honor student at the 6th Army Food Service Culinary School.
After graduation he worked for a year as that army’s youngest culinary
instructor, at Fort Lewis, WA. He then transferred to Yokohama, Japan,
where he was responsible for the work of 120 chefs and KP workers,
serving up to 3000 meals a day.
After leaving the
army, he enrolled at the Edison Technical School of Culinary Arts in
Seattle, Washington, in 1953. (Edison was the precursor to the
Seattle Community College system.) He studied under five European chefs.
After graduation, he was the chef at several clubs in eastern and
western Washington.
Chef Anderson married
Catherine Dickinson in 1951. They have four children; Deborah, Dana, Darwin,
and David.
For several years he
was the owner/chef of Rose’s Hi-Way Inn, a Washington State landmark.
In 1967 he accepted the position of department head of the Culinary Arts
program for the SeaTac Occupational Skills Center. He worked there
until his retirement in 1991. Until 1998, he also owned and operated
King Catering.
In 1955 Chef
Anderson became active in the American Culinary Federation and the
Pacific Northwest Chefs De Cuisine Association (PNCA), now known as the
Washington State Chefs Association. He was Vice-President of the PNCA
in 1962-1963, the President in 1970-1971 and 1980-1981, and Chairman of
the PNCA Board of Directors 1972-1973 and 1982.
At the national
level, he held several posts in the American Academy of Chefs, including
Secretary from 1994-1996, and Chairman in 1978. He is the Chair of the
in American Culinary Federation (ACF) Foundation Senior Chefs Committee
Chef Anderson’s awards
include:
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The
Good Taste Award – in 2003 by the ACF – “Academy
Fellows who have been actively involved in furthering the culinarian's
greatest achievements and upholding the traditions of classical
cuisine.”
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Induction
as a Celebrated Chef into the American Academy of Chefs Culinary Hall
of Fame in 1996.
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Recipient
of the ACF Hermann G. Rusch Award in 2003. This is awarded to “chefs
who have demonstrated the highest level of commitment to both ACF and
the culinary profession”
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The
ACF Presidential Medallion in 1998
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The
ACF National Presidents Award in 1985
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The
ACF Service Award in 1989
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Induction
into the ACF Hall of Fame in 1996
Chef Anderson donated his papers to Renton Technical College in 2007.
He passed away on April 10, 2011.
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