The Future is Bright for ACF Apprentices

Brian Duffett is enrolled in a 4,000-hour apprenticeship program through Jefferson StateDSC6588-450x300 Community College’s Hospitality/Culinary Management Department. In June, Duffett competed against 26 competitors in the National SkillsUSA Culinary Competition to earn a gold medal and $50,000 scholarship to Culinary Institute of America.

Duffett shares his apprenticeship experience and his next steps. Share this post on Facebook, Twitter and LinkedIn to help others learn more about the value of culinary apprenticeships.

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U.S.A.’s Chef of the Year Competition

On the road to become U.S.A.’s Chef of the Year™, there are no shortcuts. Candidates must have strong resumes, extremely high standards and possess a high degree of culinary skill. Hours are spent practicing and perfecting knife cuts, techniques, plating and presentation.

In this year’s competition held live on the trade show floor, Tuesday, July 11, from 9 a.m. to 12 p.m., at Cook. Craft. Create. ACF National Convention & Show, competitors will have 60 minutes to create, cook and display four plates that best utilize the main ingredients of oysters, quail and hanger steak. Each ingredient must be used in at least two courses, or a combination of both. A panel of distinguished chefs will serve as both kitchen and tasting judges. Scoring criteria will be based on mise en place, cooking skills and culinary techniques, and taste.

In 2016, Patrick Mitchell, CEC, AAC, executive chef, Ben E. Keith Foods claimed the national title. He is a member of Texas Chefs Association. Below are photos of Mitchell’s dishes that earned him the title.

 

 

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In 1963, ACF created the Chef of the Year Award to acknowledge Walter Roth, AAC, for his tireless efforts to promote and elevate the profession. The award has grown in prestige, and today is the highest honor annually bestowed by ACF.

The U.S.A.’s Chef of the Year™ award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.

The American Culinary Federation is pleased to present the 2017 competitors who seek to become U.S.A.’s Chef of the Year.

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Christopher Johnson, Central Region Chef of the Year

Christopher Johnson is the owner/executive chef of The Meeting House in Rochester, Michigan. During the Central/Western Region culinary salon, Johnson earned a silver medal and the highest overall score. Johnson’s winning dish featured pan roasted lamb loin, pistachio and herb lamb sausage, prosciutto, hedgehog mushrooms, roasted onion and green beans. He is a member of ACF Michigan Chefs de Cuisine Association.

 

 

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“I can’t even put into words what an honor it is to have competed and earned this title. I am going to prepare with everything I have for the national competition. I’m going to give it my all to represent my chapter, state and region to the best of my ability. So many people have helped me along the way, from my family, co-workers and business partner to mentors, my chapter president and all the folks from downtown Rochester. Looking forward, I would love to compete on an international level. Cooking on this level is different and exhilarating in so many different ways.” — Christopher Johnson

Michael Pillarella, CEC, Northeast Region Chef of the Year

Chef Michael Pillarella, CEC, is executive chef at the Wianno Club in Osterville, Massachusetts. He earned a gold medal and the highest overall score during the Northeast Region culinary salon held at the Culinary Institute of New York at at Monroe College, New Rochelle, New York.

Pillarella’s  winning dish featured pistachio crusted lamb loin, braised veal cheek croquette, parsnip purée, rosemary and mushroom bread pudding, roasted carrots, eggplant and golden raisin relish, and natural lamb jus lié. He is a member of ACF Rhode Island Chapter.

 

 

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“There are so many incredible chefs in the Northeast region, and I am honored to be representing them. This is a validation of the tremendous time and effort that was put into this competition not only by myself but by my culinary team. Their support has been unwavering and motivates me every day. The level of support from my wife and family has been second to none and has allowed me to focus on my career while ensuring family balance. Chefs George O’Palenick, CEC, CCE, AAC, and Michael Beriau, CEC, AAC, have provided remarkable guidance and been fantastic mentors throughout my career. I want to continue to drive the culinary program at the Wianno Club as well as educate as many young culinarians as possible.” — Micahel Pillarella, CEC

Drew Garms, Southeast Region Chef of the Year

Drew Garms is executive chef at The Everglades Club in Palm Beach, Florida. Garms earned a gold medal and the highest overall score during the Southeast Region culinary salon held at Johnson & Wales University, Charlotte, North Carolina.

Garms’ winning dish featured wood roasted lamb loin, crispy lamb sweetbread, parmesan polenta, warm caponata, sautéed broccoli rabe, roasted carrots and natural lamb jus. He is a member of ACF Palm Beach County Chefs Association.

 

 

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“Competing for the title of ACF Southeast Region Chef of the Year was an amazing experience. I cherish the opportunity to continue to train and practice for the national competition in Orlando. Winning competitions is great, but the pursuit of knowledge that comes with it is the true reward. I want to thank the many great chefs who have helped guide and train me along the way to this award: Peter Timmins, CMC, Richard Rosendale, CMC, and Russell Scott, CMC, are just a few of the outstanding chefs who are responsible for my continued success.” — Drew Garms

Angus McIntosh Jr., CEC, Western Region Chef of the Year

Angus McIntosh, Jr., CEC, is chef de partie at The French Laundry in Yountville, California. McIntosh earned a silver medal and the highest overall score during the Central/Western Region culinary salon held at Joliet Junior College, Joliet, Illinois.

McIntosh’s winning dish featured herb roasted Elysian Fields Farm lamb, lamb liver mousse, creamed garden scallion, Nantes carrots, toasted walnut puree and natural jus. He is a member of ACF Akron-Canton Area Cooks & Chefs Association.

 

 

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“Winning this honor to compete for Chef of the Year is the culmination of years of training and aspirations. It is a way to honor my alma mater, The Culinary Institute of America, and the apprentice program at The Greenbrier. I look forward to being able to excel as part of The French Laundry family. But if my experience has taught me anything, its that no day should pass without learning something new, or applying some principle in order to continue to push the boundaries of innovation and excellence.” — Angus McIntosh Jr., CEC

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To see the national competitions, register for Cook. Craft. Create. You can choose between a full registration or get a day pass. ACF will be live-streaming all the competition action right from the competition floor. Follow us on Facebook, Twitter and Instagram for all the latest updates!

Want to do cool stuff like this? Find a chapter near you! There are 150 ACF chapters across the U.S. that hold monthly meetings to provide you with personal and professional development.

Visit our website to learn more: www.acfchefs.org.

How Sweet It Is: The Quest for Pastry Chef of the Year

The American Culinary Federation Pastry Chef of the Year competition, sponsored by Plugra European Style Butter, is one of the most anticipated competitions of the year. Each year, pastry chef competitors produce elaborate pastry showpieces, displaying the craftsmanship and art that exhibits their professional composure and skill.

Below are showpieces from the 2016 Pastry Chef of the Year competition. Cher Harris, CEPC, executive pastry chef at The Hotel Hershey, Hershey, Pennsylvania, took the title in 2016.

 

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This year’s competition will be held at Cook. Craft. Create. ACF National Convention & Show, Orlando, July 9-13. The competition for Pastry Chef of the Year will take place on Tuesday, July 11, from 10:45 a.m. to 2:50 p.m. at Disney’s Coronado Springs Resort.

Four pastry chefs, who advanced in regional competitions earlier this year, will be challenged to create desserts with the theme “Disney Villains.” This theme is required to be reflected in all of the desserts created during the competition.

Competitors will be required to produce four portions of a cold-plated dessert, 12 pieces of a signature cookie and a showpiece. The cold-plated dessert must contain key lime, strawberries and cream cheese.

Below are the plated desserts and cookies from the 2016 Pastry Chef of the Year competitors.

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The ACF Pastry Chef of the Year award recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge.

The American Culinary Federation is pleased to present the best pastry chefs from across the nation as they vie for glory of the national championship.

Julia Julian, CEPC, Central Region Pastry Chef of the Year

Julia Julian, CEPC, is a culinary and baking/pastry instructor at Fox Valley Technical College, Appleton, Wisconsin, and a member of ACF Fox Valley Chapter. She received a gold medal at the Central/Western region culinary salon held at Joliet Junior College, Joliet, Illinois, for creating a mango tart with toasted passion fruit meringue, coconut tuile, coconut creme fraiche ice cream, tropical fruit salad, passion fruit papaya, fluid gel and mango caramel.

 

“Winning this title reminds me of where I am at and where I have come from. I have had many great mentors, but the one who will always stand out to me is Chef John Johnson, from Madison College, who always encouraged, helped and pushed me to reach for the next level in my career. My greatest enjoyment comes from sharing what I know and have learned with others who are just as eager as I was to enter the food industry.” — Julia Julian, CEPC

Maria Wu, Northeast Region Pastry Chef of the Year

Maria Wu is a pastry cook at The Ritz-Carlton, Westchester, White Plains, New York, and is a member of  ACF Long Island Chapter. Wu received a silver medal for her spiced creme fraiche ice cream, brown butter cake, citrus white chocolate flexi ganache, passion orange gel, kaffir crumble, mango curd, coconout snow, coconut tuile, mango salad and micro cilantro at the Northeast Region culinary salon held at The Culinary Institute of New York at Monroe College, New Rochelle, New York.

 

“Being chosen as the regional champion is such an exciting privilege. Having the opportunity to compete at national convention will test all of our inner strengths and weaknesses. I am blessed with great mentors. I can’t thank ACF enough for giving me this opportunity to participate in this competition. I am always grateful for my friends and family who are always supportive. I believe it’s important to not only share one’s passion but also to share knowledge, responsibility and leadership skills. These are only a few of the many qualities that any great leader must possess to influence a team.” — Maria Wu

Cicely Austin, Southeast Region Pastry Chef of the Year

Cicely Austin is executive pastry chef at Aramark/Clemson University, Clemson, South Carolina. She is a member of ACF Upstate South Carolina Chapter. Austin received a bronze medal for her passion fruit French toast souffle, passion-mango sorbet, tropical salsa and almond financier at the Southeast Region culinary salon at Johnson & Wales University, Charlotte, North Carolina.

 

“Earning this title is a tremendous honor and I am humbled and thrilled to represent the Southeast Region. On a personal level, this is giving me an opportunity to share the amazing effort that is put into higher education dining and what we do here at Clemson dining. I couldn’t think of a better long-term goal than teaching in an environment that allows me to continue nurturing young chefs and cooks. I have received so much support from friends and family throughout my career. Especially the support I’m given daily from my “family” at Aramark/Clemson.” — Cicely Austin

Dan Boman, CEPC, Western Region Pastry Chef of the Year

Dan Boman, CEPC, is a chef instructor at Art Institute of Phoenix, in Phoenix, Arizona. He is a member of ACF Chefs Association of Arizona, Inc. Boman received a silver medal for his warm chocolate almond cake, lemon creme fraiche ice cream, passion curd and mango saffron at the Central/Western Region culinary salon at Joliet Junior College, Joliet, Illinois.

“It is an honor and a great responsibility to be representing the Western region. It would be especially meaningful to me as a pastry/baking instructor to compete at the national level and bring home a gold medal. My future plans are to use this experience to encourage and coach students enrolled in the pastry program to compete at regional as well as national ACF events.” — Dan Boman, CEPC

To see the national competitions, register for Cook. Craft. Create. You can choose between a full registration or get a day pass. ACF will be live-streaming all the competition action right from the competition floor. Follow us on Facebook, Twitter and Instagram for all the latest updates!

Want to do cool stuff like this? Find a chapter near you! There are 150 ACF chapters across the U.S. that hold monthly meetings to provide you with personal and professional development.

Visit our website to learn more: www.acfchefs.org.

 

Meet the ACF Student Chef of the Year Competitors

After a year of preparation, practice and patience, five student chefs from across the nation will compete for the national 2017 title of ACF Student Chef of the Year. AFCWR2015 (217 of 234)

The Student Chef of the Year Award was established in 1987 by the late Baron H. Galand to help student members establish their position within ACF. This award recognizes an up-and-coming student who displays a high degree of professionalism, excellent culinary skills and a true passion for the culinary arts.

This year’s competitors are required to create four portions of a finished entree with duck. The duck must be fabricated in the competition kitchen and portioned into four servings. Each competitor will have 15 minutes to set up their kitchen, one hour to fabricate and cook their dish, 10 minutes to plate and 15 minutes to clean up.

Competitors will be evaluated by a distinguished panel of chefs who will serve as both kitchen and tasting judges. Students will be judged on organization, skill, overall work habits, doneness of the dishes and flavor.

Competitors will be judged against the following criteria:

  • Up to 20 points for organization, which includes sanitation and utilization of the ingredients
  • Up to 30 points for cooking skills and culinary techniques, which includes creativity, skills and craftsmanship, serving and portion size
  • Up to 50 points for taste, which is based on flavor and texture, ingredient compatibility and nutritional balance, and presentation

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Gabrielle C.G. Edrosa, CSC, Central Region Student Chef of the Year

Gabrielle C.G. Edrosa, CSC, is a morning prep and line cook at Lake Quivira Country Club, Lake Quivira, Kansas. At the 2017 Central/Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois, Edrosa earned a gold medal and the highest overall score. She is a member of the ACF Greater Kansas City Chefs Association. Edrosa recently earned her ACF certification as a Certified Sous Chef.

Edrosa’s winning dish featured quenelle of trout with truffle, apple wood smoked trout, and trout roasted with a duxelles crust.

“This title and opportunity is a stepping stone for much greater things to come as long as I continue to put all my effort into everything I do,” said Edrosa after winning Central Region Student Chef of the Year. “My family and close friends have supported me throughout this journey, but my coach Felix Sturmer, and the chef I work under, Michael Lamping, CEC, are the ones who have pushed me to be better at every practice. After getting a stable job, I plan to start my food writing career as soon as possible.”

 

 

Yudelka Torres, Northeast Region Student Chef of the Year

Yudelka Torres, student, Culinary Institute of New York at Monroe College, New Rochelle, New York, earned a silver medal and the highest overall score at the Northeast Region Culinary Salon at Culinary Institute of New York at Monroe College. She is a member of the ACF Long Island Chapter.

Torres’ winning dish featured a tasting of farmed Idaho Brook Trout comprising seared filet, braised baby fennel, olive oil poached tomatoes, tourné potato and “Caldeirada” sauce; trout in puff pastry with spinach and mushrooms with lemon emulsion; and tourt and bacon mousseline-stuffed shrimp, parmesan tuile and shrimp-flavored arborio purée.

“Being chosen to represent the Northeast Region is a huge honor. I thank my family for their unconditional and endless support and encouragement. One of my strongest supporters, coach and mentor is Chef Frank Costantino. I can never thank him enough for the guidance, leadership, and support he has given me,” said Torres. “I could not have gone through this process or made it this far without my backbone, Hip Torres. I could not have asked for a more dedicated and loving partner in crime. After graduation, I hope to study under talented chefs and learn as much as I can to build my knowledge and skillset. My long-term goal has always been to open my own restaurant named after my younger brother. People say that if you cook with love, people will feel that love through the food. My unconditional love is my brother, and I want people to feel the strength of my love through the food I create.”

 

 

Daniel Wernz, CC, Southeast Region Student Chef of the Year

Daniel Lee Wernz, CC, is a line cook at various Orlando restaurants and graduate of Le Cordon Bleu College of Culinary Arts in Orlando. He earned a bronze medal at the Southeast Regional Culinary Salon held at Johnson & Wales University, Charlotte, North Carolina. He is a member of the ACF Central Florida Chapter. Wernz recently earned his ACF certification as a Certified Culinarian and plans to work toward earning an ACF certification as a Certified Pastry Chef.

Wernz’s winning dish featured baked maple trout topped with mousseline and herb crust; braised turnips; sautéed Swiss chard; roasted parmesan potatoes; and beurre citron.

“Earning the title Southeast Regional Student Chef of the Year means a lot. It’s proof of my hard work and dedication. I think representing the region is amazing and a true honor,” said Wernz. “My fiancé has been with me every step of the way. She’s been the taste tester for every practice, helped with dishes, cleaning, mise en place and listening to me ramble on and on with lists and ideas. My family has also been very supportive of me. The ACF Central Florida Chapter nominated me for the title and have supported and helped me along the way.  I plan to apply my CPC and take the introductory course for the Sommeliers. Within the next five years, I would like to be preparing for the next levels of each pathway, as well as looking for places to open my own restaurant.”

 

 

Madeline Black, Western Region Student Chef of the Year

Madeline Black, student, Utah Valley University Culinary Arts Institute, Orem, Utah,  earned a gold medal and the highest overall score at the 2016 Central/Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois. She is a member of the ACF Beehive Chefs Chapter Inc.

Black’s winning dish featured ruby red Utah rainbow trout, trout and shrimp pan fried cake, smoked trout belly, orange scented carrots and parsnip sauté, tomato-fennel compote and vegetable medley.

“As a young culinary student, winning this title for the Western Region is huge for both me and other culinary students. It shows that anyone with a passion and a drive to be successful can be, regardless of their age,” said Black. “My chef mentor, Chef Todd Leonard, has spent countless hours in the kitchen teaching me, helping me to develop my dish, and making sure I have everything to be successful often late into the night. I would not be where I am without my family who have been with me every step of my culinary journey, even when they don’t understand what a tourne is or think that a bechamel is type of dance. The biggest support through the stressful moments and the days that couldn’t have gone better is my Father in Heaven who has given me peace, joy and an extra push of motivation when I have needed it the most. I want to cook in some way, shape, or form for the rest of my life; there will always be more to learn and discover, that’s why I love this industry.”

 

 

PFC Huy Nguyen, Military Student Chef of the Year

Private First Class Huy Nguyen serves in the United States Army at Fort Drum, New York, as a culinary specialist. He was awarded 2017 All Armed Forces Junior Chef of the Year and will serve as an apprentice on the U.S. Army Culinary Arts Team, studying under a primary member. Nguyen earned a gold medal and highest overall score at the 42nd Military Culinary Arts Competitive Training Event at Fort Lee, Virginia.

His award-winning menu was a raspberry soufflé with a chocolate truffle center, powdered sugar dusting, a Victorian butter cookie with espresso anglaise sauce and macerated fruit and pistachio ice cream with a pistachio crumble.

“Earning the title of the Military Student Chef of the Year is still so unreal to me. It puts a lot of weight on my shoulders because I want to represent the military proudly for each and every branch,” said Nguyen. “I will do my best and give it all I got to represent not just the Army but every branch in the military. In the beginning I have had the help from SFC Michael Bogle. He was my team captain and my mentor. But my biggest support is my family, friends and my wife. My future plans and aspirations are to continue to compete and learn from all the great chefs around the world and to keep progressing and getting better at what I do. I want to keep moving forward and one day I hope to be able to work at the Pentagon and teach and pass on what I learn.”

PFC NGUYEN, HUY

To see the competition action, you can register for the full convention or get a trade show day pass.  View the ACF Flickr page for regional culinary salon photos and the highlights Website skyscraper ACF Cook. Craft. Create.from ChefConnect: Chicago and ChefConnect: NYC regional conferences. Download your favorite pictures and share them on social media by tagging #ACFChefs.

Follow the American Culinary Federation on Facebook, Twitter and Instagram to get live updates of the national competitions, awards ceremonies and President’s Grand Ball Gala.

Want to be part of something great? Become a member! Visit our website to see what ACF is about and how we can help you excel in your career. ACF offers resources that include a list of ACF-accredited institutions to help you find the best culinary school, industry certifications that will set your resume apart from the rest and networking events to keep you ahead of the culinary curve.

Call us at (904) 824-4468 to speak with someone to learn more about the value of membership today.

These are the Best Student Culinary Teams in the U.S.

The most talented student culinary competitors in the nation will face off in the American Culinary Federation‘s 2017 Student Team National Championship sponsored by Vitamix at Cook. Craft. Create. ACF National Convention & Show, July 9-13, Orlando, Florida.

The competitions between five student teams from across the U.S. will take place live on the trade show floor on Tuesday, July 11, and Wednesday, July 12.

But this year’s Student Team National Championship competition has a twist.

ACF’s Culinary Competition Committee changed the youth competition to include an edible cold food buffet platter to challenge youth teams already performing with a high level of perfection in the hot-food competition. This style of competition was first encountered at the 2016 “culinary Olympics,” held every four years in Erfurt, Germany. For the first time in the history of the “culinary Olympics,” youth teams were required to produce an edible buffet instead of a cold-food presentation to reduce food waste. ACF Culinary Youth Team USA placed seventh in the world and earned a silver medal in the edible buffet.

 

“As the largest culinary organization in the U.S., producing non-edible foods is not what we’re about,” said Chef Reimund Pitz, CEC, CCE, AAC, Chairman of the ACF Culinary Competitions Committee and ACF Culinary Team USA 2020 coach. “This is a perfect opportunity to not only comply to international standards but remain in the forefront as it relates to highly creative, edible food.”

The youth teams will compete in a two-part competition: the edible cold food buffet platter and the signature four-course menu. In the edible cold food competition, teams will prepare a buffet platter for 12. The market basket of ingredients will include rabbit, peas, corn, red lentils and habanero chilies.

Teams will then transition to prepare a signature four-course menu for four people in two hours and 10 minutes. The menu must include a seafood starter course, salad course, main course and dessert course.

Teams will be evaluated by a panel of distinguished chefs who will serve as both kitchen and tasting judges. Students will be judged on organization, skill, overall work habits and doneness of the dishes and flavor.

“Our thanks goes out to the entire ACF Board of Directors and ACF President Tom Macrina, CEC, CCA, AAC, for supporting us in this tremendous change as move forward,” said Chef Pitz.

These five teams rose to the top during their respective regional culinary salons and have spent countless hours preparing for competition, in addition to balancing the obligations of school, family life and work. Here’s a look at the teams who are competing.

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Central Region — Chefs de Cuisine Association of St. Louis Inc.

Chefs de Cuisine Association of St. Louis Inc

Pictured left to right: Brian Bernstein (coach), Sean Pham, Nick Norton, Nick Wenz, Tim Polacek, Derek Kaliszewski, CC, and Scott Scheible (coach).

Getting to compete for the Student Team National Championship is an absolute honor! When our team started this endeavor back in August, our motto was cook good food and have fun doing it. We were not sure at that time we would find ourselves in this humbling position. Not being affiliated with a school and representing our chapter is what motivates us. We continue to learn immensely, while we continue on this most amazing journey. We look forward to Orlando. Of course, we would like to win, but at the end of the day, it is about the friends that we have made and the knowledge we gain! — Scott Scheible, coach

 

 

 

See more pictures from the Central Region Culinary Salon. Download your favorites and share them on social media with the tag #ACFChefs.

Northeast — State University of New York at Delhi, Delhi, New York

ACF Chefs and Cooks of the Catskill Mountains

ACF Chefs and Cooks of the Catskill Mountains

Pictured left to right: Peter Blayne, Victor Sommo, CEC (coach), Arthur Grady, Carly Yezzo, Alex Johnson, Matthew Julius and Brianne Slocum (coach).

Winning the Northeast regional competition is a great honor and is a result of the hard work put forward by the team members and all of the students and faculty that support them. I believe that the ACF student team competition is one of the greatest learning tools for young culinarians. Words can’t express how great it is to witness these students hone their culinary and life skills in preparing for this competition. I am so proud of our team and we all look forward to preparing to compete at the national championship in Orlando! — Victor Sommo, CEC, coach

 

 

 

See more pictures from the Northeast Region Culinary Salon held at The Culinary Institute of New York at Monroe College, New Rochelle, New York, and the ChefConnect: New York regional conference. Download your favorites and share them on social media with the tag #ACFChefs.

Southeast — Asheville-Buncombe Technical Community College

ACF North Carolina Chapter

ACF North Carolina Chapter.jpg

Pictured left to right: Emma Wieber, Emily Welch, Habiba Smallen, Jessica Olin and Nina Patterson. Coaches (not pictured): Chris Bugher, CEC, and Bronwen McCormick.

I am so proud of my team for winning the Southeast regional competition. They have worked countless hours outside of their already busy schedule to make sure they were prepared. We are extremely excited to be one of the first schools to take part in the new edible cold platter portion of the national competition. This is a great skill that they would not have had a chance to really dive into otherwise. — Chris Bugher, CEC, coach

 

 

 

See more pictures from the Southeast Region Culinary Salon. Download your favorites and share them on social media with the tag #ACFChefs.

Western — Kapi’olani Community College

ACF Honolulu Chapter

ACF Honolulu Chapter

Pictured left to right: Richard Lee, Jeremy David, Sean Uyehara, Christian Rae Wong, Kimberly Lim and Qihao Tam. Coaches (not pictured): Jason Peel and David Brown.

Competition is always a big deal for our school. for me, it’s not just the thrill of competing and the hope of winning, it’s the skills and confidence the students acquire throughout the journey; and also the relationships that they make with their fellow team members. It’s an opportunity of a lifetime and an experience to cherish. — Jason Peel, coach

 

 

 

See more pictures from the Western Region Culinary Salon. Download your favorites and share them on social media with the tag #ACFChefs.

U.S. Military — Team Hawaii Advanced Culinary Arts Training NCOIC

Military Student Team

Military Hawaii Team

Pictured left to right: SPC Anne Nicole Yapcengco, SPC Ashanti Brown, SPC Patricia Abrina, SPC Aaron Delosreyes and PFC Onyu Lai. Coach (not pictured): SFC Jose Alves, CEC

Competing at a national level and representing all branches of the military service is an honor and also a great deal of pressure. We have so many moving pieces when it comes to preparing for this event. Not only are we chefs, but we are soldiers first and have our military obligations aside from training for a national competition of this magnitude. We feel confident that our student chefs have been given the tools to prepare for this event. It will be challenging, but more so rewarding due to the skills and knowledge they will take away from this. Win or lose, the only source of knowledge is experience. — SFC Jose Alves, CEC, coach

 

 

 

To see the competition action, you can register for the full convention or get a trade show day pass.  View the ACF Flickr page for regional culinary salon photos and the highlights Website skyscraper ACF Cook. Craft. Create.from ChefConnect: Chicago and ChefConnect: NYC regional conferences. Download your favorite pictures and share them on social media by tagging #ACFChefs.

Follow the American Culinary Federation on Facebook, Twitter and Instagram to get live updates of the national competitions, awards ceremonies and President’s Grand Ball Gala.

Want to be part of something great? Become a member! Visit our website to see what ACF is about and how we can help you excel in your career. ACF offers resources that include a list of ACF-accredited institutions to help you find the best culinary school, industry certifications that will set your resume apart from the rest and networking events to keep you ahead of the culinary curve.

Call us at (904) 824-4468 to speak with someone to learn more about the value of membership today.