Discover the World of ACF

By Michael Ty, CEC, AAC

We have all heard people say, why should I join ACF? Others ask why they should be involved in any organization. There are arguments that the reason many of us do not belong is lack of time, or the organization has nothing to offer, or the leadership is not attending to the needs of members or considering what potential members might want. At the end of the day, you belong to an organization that satisfies your needs.

The Internet has advanced a desire to belong, but we do not correlate it with becoming a member of an organization such as ACF. Let’s take a look at Facebook, one of the busiest social media networks. We use Facebook to communicate with friends and share everything from recipes to cooking tips to advice.

Well, ACF is like Facebook in sharing with its members, but many of us are unaware of the information we can access and share with others. I encourage you to visit www.acfchefs.org.

Michael Ty, second from left, celebrates with ACF Capital District–Central New York Jan. 8 in Schenectady, N.Y., at the Chapter President’s Gala and Awards Dinner. Left to right, back: William Trought, Canada Cutlery Vendor of the Year; Robert Payne, CEC, Chef of the Year; Christopher Allen Tanner, CEC, WCC, CHE, chapter president, Chef Educator of the Year; Paul Desjardins, Horizon-Horizon Bradco Vendor of the Year; and left to right, front: Vanessa Berisic, Junior Culinarian of the Year; Yono Purnomo, CEC, Wayne Mabie Achievement Award, Presidential Medallion; Joan Dembinski, CC, Presidential Coin; Thomas Alicandro, CEC, CHE, Presidential Coin; and Michelle Anaya-Malone, CC, Student Chef of the Year.

Then, for example, go to the Chef & Child Foundation page, where chapters share how they work with their communities on the vital issue of child nutrition. We have applications for scholarships, awards, competitions and contests, and information about membership, certification and educational opportunities. Find out about upcoming events, and explore ACF’s partnerships with ACF Culinary Team USA, WACS and others. Further resources include job postings, mentoring opportunities, a video library and the Chefpertise Guide, where you can become a resource and share your expertise with others.

We also have three publications: The National Culinary Review (NCR), Sizzle and The Culinary Insider (TCI). We publish NCR 10 times a year, with articles that provide cutting edge information on culinary trends and features on issues important to the foodservice industry. We have information on what is happening in the world of ACF. There are sponsors and advertisers to use as resources for products and equipment.

Sizzle is published digitally four times a year. The intent was a magazine for students, but many educators use it as a resource for lesson plans, or chefs in their kitchens as a tool for their brigade. You can sign up for a free subscription and be alerted by email when a new issue is available. TCI is published and emailed every two weeks and provides industry news, as well as important deadlines and information.

The 2009–2011 board of directors worked diligently on a strategic plan, with the goal of making ACF a world-class organization. This can only be accomplished through education and certification, and we provide educational opportunities at regional conferences and the national convention. We also have apprenticeship programs, and we are well-known throughout the world as leaders in accrediting programs in schools. Those who take advantage of competition opportunities gain valuable learning and experience that enhances their portfolios.

Take the time to absorb all the information available and share it with colleagues who may not be ACF members. Get them involved by asking for their suggestions, and encourage them to join ACF so they can share their expertise and learn from others. Invite them to attend a regional conference. There are no borders when it comes to attending a conference, so choose one that fits your time schedule and educational program needs. I look forward to seeing many of you in the coming months.