From the President
By Chris Donato, CEC, Nestle Professional
After a fast-paced spring, I hope that many of you will find leisure time to spend with family and friends as we now move into the summer months. Many of our local culinary students will be out “scoping” some summer employment so if you know of anyone wanting to hire some freshly-trained students with formidable culinary skills, please pass on these opportunities. Remember, we have a “jobs posting” section on our website, www.acf-charlotte.org, so if you know of a position or are in need of a position, please contact our office and we’ll get it posted.
This summer we’ll host a meeting on Monday, July 12, but will not have a meeting in August due to the National Convention in Anaheim. We’ll then resume our normal schedule in September as we enter those busy fall months. Our website will keep you abreast of when and where our meetings will be.
I tip my toque to Chef Philip Lloyd for leading last month’s meeting and for the wonderful “Mechanics of ACF Certification” program he presented at CPCC. For those who missed this event, his presentation can be found on our website. Special thanks to Stacy Watrous, of Lowcountry Seafood, for his part in presenting a fish fabrication. And speaking of education, we still have continuing education funds available for members seeking assistance with educational programs. Requirements are available on our website.
And thanks to NC Bank & Trust and Fernando Ycaza for sponsoring our June Chef’s Monday event at the Salvation Army Center of Hope. It’s always good to see our corporate partners get involved with such a worthy cause as we work together to make something extra special for those less fortunate. We’re most appreciative of all of our corporate partners and event sponsors who help fund so many of our good community projects!
As we move into the warmer days of our beautiful Carolina summer, I extend to each of you a personal invite to put down the working tools of our craft and make plans to attend our monthly meetings on second Mondays. Our June meeting will take us to the Art Institute of Charlotte for yet another educational session focusing on the history of pasta and a pasta fabrication demonstration. You won’t want to miss it. So until next month, enjoy life, eat well and often.
The Mechanics of ACF Certification
Tom Stroozas ACF Charlotte
ACF Charlotte held its May meeting at the CPCC Van Every Culinary Arts building, where Chef Philip Lloyd conducted a workshop on the ACF certification process and how to prepare for it. He was assisted by Stacy Watrous from Lowcountry Shellfish, who demonstrated the proper method of fabricating a fish. Continuing Education credits were awarded to those in attendance. A brief reception followed in the Piedmont Natural Gas Dining Room. Special thanks go to Bob Boll and the staff of CPCC for hosting the meeting.
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York city by three chefs’ organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles.
Since this change, the culinary industry and our organization have grown tremendously. In fact, ACF is the largest professional chefs organization in North America. We are made up of more than 22,000 members that belong to more than 230 chapters in four regions across the U.S.
We offer culinary competitions, certification, national apprenticeship program, regional and national events, magazines and much more to help foster the growth of professional chefs and the foodservice industry.
American Culinary Federation Mission To make a positive difference for culinarians internationally through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
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After a fast-paced spring, I hope that many of you will find leisure time to spend with family and friends as we now move into the summer months. Many of our local culinary students will be out “scoping” some summer employment so if you know of anyone wanting to hire some freshly-trained students with formidable culinary skills, please pass on these opportunities. Remember, we have a “jobs posting” section on our website, www.acf-charlotte.org, so if you know of a position or are in need of a position, please contact our office and we’ll get it posted.
ACF Charlotte held its May meeting at the CPCC Van Every Culinary Arts building, where Chef Philip Lloyd conducted a workshop on the ACF certification process and how to prepare for it. He was assisted by Stacy Watrous from Lowcountry Shellfish, who demonstrated the proper method of fabricating a fish. Continuing Education credits were awarded to those in attendance. A brief reception followed in the Piedmont Natural Gas Dining Room. Special thanks go to Bob Boll and the staff of CPCC for hosting the meeting.