Culinary Resources

ACF National Convention Wraps Up 2014 Event Series in Style

Homaro Cantu

More than 1,000 chefs, cooks, students and foodservice professionals attended the 2014 ACF National Convention, hosted by ACF Greater Kansas City Chefs Association, in Kansas City, Missouri, July 25–29. The annual event provided attendees with opportunities to advance their professional development and culinary skills through seminars and cutting-edge demonstrations, a trade show featuring nearly 100 exhibitors, national competitions and ACF’s national awards.

This year’s presenters included Pat LaFrieda, third-generation meat purveyor and owner of Pat LaFrieda Meat Purveyors, North Bergen, New Jersey, who demonstrated the art of butchery; Jacquy Pfeiffer, co-founder/academic dean for student affairs, The French Pastry School, Chicago, who shared his knowledge and expertise for making desserts; and Becky Wortman, chef/owner, Imagine Something Sweet, Clayton, Washington, and one of Dessert Professional’s 2014 Top Ten Cake Artists in America, who demonstrated the art of sculpting buttercream showpieces. One of the many highlights during convention was when Rochelle Trotter, wife of the late renowned chef Charlie Trotter, HHOF, announced that the Charlie Trotter’s Culinary Education Foundation will donate $25,000 to ACFEF for culinary-arts education scholarships at General Session, July 26. Read more and find out this year’s award winners and honorees.

In The News

ACF Members Triumphant at Worldchefs Congress

ACF members Scott Ryan, CEC, AAC, and Reilly Meehan both received first runner-up in the world finals for the Global Chefs Challenge and the Hans Bueschkens Young Chefs Challenge, respectively, at the Worldchefs Congress in Stavanger, Norway, July 2–5. In addition, Claudio Ferrer, CCE, was elected continental director for the Americas and Victor Kendlehart, CC, president of ACF Young Chefs Club, was selected to work with chefs in South Africa. Read More

Fourteen of Top 20 Culinary Schools Accredited by ACFEF

FSR magazine researched culinary schools across the U.S. and recognized 20, of which 14 were ACFEF-accredited programs, for their excellence in producing graduates with a solid foundation in technical skills and professionalism. Read the article.

CCE® Certification Accredited

ACF’s Certified Culinary Educator® credential has received accreditation from the National Commission for Certifying Agencies. This is the fourth ACF certification to receive accreditation. Read More

Ingredient of the Month: Zucchini

Zucchini is an excellent source of manganese, vitamin K and C, and minerals that promote healthy vision, help cognitive function and control blood pressure. Learn more, including a recipe for Zucchini Muffins and Squashy Chili.

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