Bring an Appetite for Adventure
The American Culinary Federation’s 2003 Western
Region Conference takes place in Portland at the end of March
St. Augustine, Fla., February 17,
2003—Bring a healthy appetite and a sense of adventure to
the 2003 ACF Western Region Conference, in Portland, Ore., March 28 to
April 1. Join conference sponsor ACF Chefs de Cuisine Society of Oregon,
Inc. and ACF members from the western United States for this important
educational and networking forum for chefs.
The 2003 conference will host competitions for members of the
military and for students, as well as a barbeque competition and a
professional hot food competition. Certification classes, educational
seminars, and ice carving are scheduled, and evening activities include
an Ice Breaker party, the American Academy of Chefs dinner, a senior
chefs dinner, and a Gala Awards dinner. There will also be a fishing
derby and tours of Portland and surrounding areas.
The Northwest Foodservice Show, sponsored by the Oregon Restaurant
Association, takes place Saturday, March 29, through Monday, March 31,
at the Oregon Convention Center in Portland. Western Region Conference
registration includes admission to the show, and the convention center
is just two blocks from the conference hotel, the DoubleTree Hotel Lloyd
Center. The professional hot food competition takes place on the trade
show floor Monday, March 31.
Portland’s nightlife is excellent and varied, with the
internationally famous Oregon Symphony at the top of the list. The city
also has many local pubs and brew houses that feature jazz and blues, as
well as comedy clubs and art gallery walks in the Pearl District. The
city is home to the Trail Blazers basketball team.
For more information, access the 2003 ACF Western Region Conference
Web site at www.acfchefs.org or contact conference chair
David Strouts at email@example.com.
Founded in 1929, the American Culinary Federation (ACF) is the
largest and most prestigious chefs organization in America. ACF’s
goal is to make a positive difference for culinarians internationally
through education, apprenticeship, and certification, while creating a
fraternal bond of respect and integrity among culinarians
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