ACF Young Chefs Club
What is the American Culinary Federation Young Chefs Club?
The Young Chefs Club is open to all members of the American Culinary Federation aged 18–27 years old. Our objective is to provide opportunities for Young Chefs around the United States to connect and share with each other to promote and educate about the hospitality industry. We want to build a community of emerging culinary professionals, create networking opportunities with mentors and employers and highlight Young Chefs that are excelling within the industry.
If you are not an ACF member, please fill out a membership application. Attend a ChefConnect event in your region or Cook. Craft. Create. National Convention and Show where the Young Chefs Club will host educational sessions and networking lounges so you can meet other professionals like yourself as well as the officers of the Young Chefs Club.
Who is the Leadership for the Young Chefs Club?
Victor Kendlehart, CC, is the President of the American Culinary Federation Young Chefs Club and a National Member of ACF.
Josh Winokur, CJC, is the Vice President of the American Culinary Federation Young Chefs Club and a member of the Philadelphia chapter. Josh started his culinary training at a local vocational institute at the age of 15. Josh went on to pursue his Bachelors of Science degree in Culinary Arts at The Restaurant School at Walnut Hill College where he worked his way up from prep cook to line cook, to roundsman, and to a lead cook’s position in one of the top medical centers in the Philadelphia area. Josh has also worked with top chefs and celebrities such as Georges Perrier of Le Bec Fin, Top Chef winner Nick Elmi, the Always Sunny in Philadelphia cast and Philadelphia 76er Evan Turner. Josh has been honored with the Presidential Medallion and Chaîne des Rôtisseurs scholarship. Currently, Josh is Sous Chef for Flik Hospitality Group with the Compass Group.
Cody Beck is the Activities Chair for the American Culinary Federation Young Chefs Club and also a member of the Philadelphia chapter. Cody graduated from The Restaurant School at Walnut Hill College with an Associate’s Degree in Culinary Arts in February 2014. Cody has returned to the college to continue his education and professional development by pursuing his Bachelor’s Degree in Culinary Arts. Cody’s passion for food stems from his childhood during which he was raised in an all-natural food environment due to his own food related allergies. This passion continues to inspire his focus on nutrition and holistic medication.
You can reach all of the officers at firstname.lastname@example.org.