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

I’m thrilled to share this edition of the National Culinary Review with you. This issue is packed with inspiration, innovation, and the remarkable achievements of our culinary community. From sustainability to cutting-edge techniques, our members continue to lead the way in shaping the future of food.

In News Bites, you can catch up on what’s ahead for the ACF, including our National Convention (July 27–31), the Cannabis Summit (May 2–4), exciting education opportunities, and standout member accomplishments. You can also read about ACF’s Ingredient of the Month (IOTM). These updates reflect the dynamic energy of our organization and the opportunities available to you.

Introducing the Foundation’s Message, a new addition to the magazine. American Culinary Federation Education Foundation (ACFEF) Chairperson Barry R. Young, MBA, CEC, CCE, AAC, shines a spotlight on the impactful work of the American Culinary Federation Education Foundation (ACFEF). This feature underscores our commitment to education and professional growth—core pillars of the ACF’s mission.

“Trash to Cash” is the Management article by ACF Philadelphia Delaware Valley Chefs Association’s Jonathan Deutsch, PhD, CHE, CRC. This insightful piece explores transforming kitchen scraps into revenue-generating menu items—a timely topic as April hosts Earth Month, Earth Day (April 22), and Food Waste Prevention Week (April 7–13).

Our Chapter Close-Up highlights ACF Chefs of Northwest Indiana Inc., the 2024 recipients of the ACF Chapter of the Year Award (Central Region, large chapter category). Writer John Bartimole profiles President Gabriel Rosado, CEC, CCA, as he focuses on membership growth. It’s a testament to the power of local leadership in strengthening our community.

The Main Course, “Pizza Perfection” by Jeffrey Spear, dives into regional pizza styles and creative twists that are redefining this American favorite.

Meanwhile in On the Side Lauren Kramer’s “Turkish Cuisine Makes Its Mark” showcases the rise of Turkish flavors in U.S. restaurants—an exciting trend to watch.

In our ACF Chef Profile, we feature ACF Pittsburgh President Chris Galarza, CEC, CCA, and how he is electrifying the future of food and making history as the first chef certified in an all-electric kitchen.

Chef-to-Chef takes us into the world of international culinary competition, featuring insights from ACF Culinary Team USA 2028 as they prepare for IKA, the “culinary Olympics,” and share how this experience transforms their everyday leadership in kitchens across America.

The debate of tradition versus innovation continues in Classical v. Modern, where Chef Alexander B. Sapp, CEC, CEPC, CCA, PCEC, reimagines Coq Au Vin with both timeless and contemporary flair.

In the feature piece “Watts Cooking,” Amanda Baltazar examines how industry giants like Microsoft and Adobe are adopting all-electric kitchens, detailing the benefits and challenges of this transformative shift.

We also unveil a special feature on new Specialized Certificates in AI, Culinary Cannabis, Electrification, and Food Science, now available through the Online Learning Center. These programs reflect our commitment to equipping ACF members with the skills to thrive in an evolving industry.

For a healthful twist, Lauren Kramer’s Health column, “Beyond Banana Bread: Creative Applications for Walnuts,” offers fresh ideas to elevate your menus.

Pastry enthusiasts won’t want to miss Desserts with a Difference by ACF Chef Robert Wemischner. This feature explores sustainable and vegan innovations, spotlighting plantbased butter alternatives and locally sourced ingredients that align with today’s eco-conscious diners.

Finally, our Segment Spotlight, “Culinary Caregivers” by Amanda Baltazar, celebrates senior living chefs who craft nutritious, appealing meals that enhance residents’ quality of life—a reminder of the profound impact our profession can have.

As always, your passion and dedication drive the ACF forward. I encourage you to dive into this issue, connect with fellow members, and explore the resources available to you. Together, we’re not just cooking—we’re creating a legacy.

Chefs, I Got Your Six,

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