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Sponsored by
  U.S.A.’s Chef of the Year™ Award
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. To be considered for the award, candidates must hold a sous chef title or higher, work in a full-service facility and be nominated by any ACF member or chapter in good standing. Regional winners compete in a culinary competition at the national convention, where a panel of distinguished judges will select the national winner. |
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