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

Dear ACF Members,

I am deeply honored and grateful for your overwhelming support in electing me to serve a second term as your president. On behalf of the entire board, I want to extend our heartfelt appreciation for your trust and confidence in our leadership.

In the last two years, we have achieved remarkable milestones: advancing culinary education, fostering innovation, paying off over $1 million in debt to strengthen our organization’s financial foundation, creating additional task forces to give everyone a seat at the table, and so much more. Our past, present, and future efforts will ensure diverse voices shape the future of the American Culinary Federation, and with your continued engagement and passion, we are poised to propel our organization to even greater heights.

I’m eagerly anticipating connecting with many of you at our ACF National Convention at the Paris Las Vegas Hotel from July 27 to 31. As usual, we’ll showcase exceptional cuisine at each part of the conference, a fitting tribute to the culinary excellence our members embody. Additionally, this premier event will not only celebrate culinary excellence but will also offer plenty of opportunities to learn, network, and inspire one another.

If you haven’t signed up to volunteer for our community outreach programs during the convention, there’s still time to do that. You can join us on Saturday, July 26, for our Chef & Child Event, where we empower young minds through food education, or participate in our Veterans Outreach & Dinner, a heartfelt opportunity to give back to those who have served our nation. Limited spots remain to assist with each of these events, so I encourage you all to seize this chance to contribute to these impactful initiatives as soon as possible.

Looking into this issue of National Culinary Review, we’ve curated an exciting array of content to spark your creativity and professional growth. In the pages following this letter, you can explore our 2025 Trend, Culinary Tech Integration. Plus, get to know the dynamic Chefs de Cuisine Association of San Diego in our Chapter Close-Up. The Main Course of this issue highlights another one of our 2025 Trends, The Vegetable Renaissance. In our On the Side article you can read all about eggs, as National Egg Month is celebrated in May. The ACF Chef Profile in this issue is on ACF Chef Frank Costantino EDD, CEC, CCE, CCA, AAC. One of my personal favorites in the National Culinary Review is always the Classical vs. Modern article, which in this issue shows a banana split created and reimagined by ACF Chef Alexander B. Sapp, CEC, CEPC, PCEC, CCA.

In this issue, we take a deep dive into culinary competitions, hearing from two ACF chefs about how competitions are organized, who judges them, and how they can help with mental health. We also share how your mental health can be helped by participating in a culinary competition near you. Prioritizing mental well-being and work-life balance is essential not only for our personal health but also for sustaining the creativity, passion, and longevity that define our craft. This feature offers practical strategies, resources, and real-world advice to help chefs navigate the unique challenges of our profession, ensuring we thrive both in and out of the kitchen.

This issue is packed with even more content to fuel your passion and expertise. As we approach Memorial Day, let us pause to honor and remember the brave men and women who made the ultimate sacrifice while serving in our armed forces. Their courage and dedication inspire us all, and I ask that you keep them and their families in your thoughts and prayers.

May this summer bring you abundant opportunities to create exceptional dishes, delight your guests, and continue elevating the culinary arts. Chefs, know that I’ve got your six—your dedication drives our profession forward, and I’m proud to stand with you.

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