By René J. Marquis, CEC, CCE, CCA, AAC

As we traverse the culinary landscape, our commitment to excellence and innovation remains steadfast. This issue, in particular, holds a special place in our hearts as we explore the intersection of culinary arts and health, coinciding with the celebration of National Nutrition Month throughout March.

This month, as part of our Food as Medicine trend, we aim to spotlight the transformative power of food, not just as a source of pleasure for our palates but as a potent elixir for our well-being. It’s a timely reminder of the myriad ways our culinary creations can contribute to our overall health and the profound impact chefs can have on people’s lives beyond the realm of taste and indulgence.

Allow me to share some personal favorites that align with this theme. Raw green papaya, often an ingredient in Thai-inspired salads, is not only a culinary delight but also a digestive powerhouse. Its enzymes aid in digestion, embodying the essence of food working as medicine. Similarly, the humble ginger root, celebrated for its versatile flavor, also boasts nutritional benefits that extend beyond taste. Its efficacy in alleviating nausea and indigestion makes it a go-to ingredient for both culinary and medicinal uses.

For our April trend, “Higher” Cuisine, we venture into the newer territory of cooking with cannabis, shedding light on the health benefits even though the ingredient remains controversial. As the landscape of culinary arts evolves, however, it is our responsibility to stay informed and adapt, providing our members with the knowledge and skills necessary to navigate these new territories responsibly. I encourage you to share your creations around these trends on social media using the hashtag #acffoodtrends. Your contributions not only enrich our community but also inspire others to embrace the transformative power of culinary arts.

In alignment with the main feature for this issue, I would like to further highlight the invaluable partnership between the ACF and establishments offering apprenticeships. This symbiotic relationship enhances the growth of aspiring chefs while contributing to the continual elevation of culinary standards across the industry. The ACF apprenticeship program remains a beacon of excellence, cultivating the talents that will shape the future of our profession. Definitely check out the article from ACF Chef Paul Sorgule, AAC, on the history and importance of apprenticeships on page 12.

In closing, I extend my gratitude to the members whose dedication propels the ACF forward. Your passion, creativity, professionalism and commitment to excellence continue to define our community.

Chefs, I got your six!

Sincerely,

René J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation

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