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

René Marquis

Dear ACF Members,

As the seasons shift and we dive into fall, I extend my warmest wishes to our members with children returning to school and to our dedicated educators within the ACF family. With school back in session and the holidays fast approaching, we’re all juggling full plates and wearing multiple hats to keep the culinary world and our lives spinning. Your passion continues to inspire me as we navigate these busy times together.

I’m thrilled to share that our newly elected and existing board members are off to an incredible start. Team United is stronger than ever, working tirelessly for you, the membership, to propel the American Culinary Federation forward in unison. A heartfelt thank you goes out to our board, committees, and national office staff for their unwavering dedication to making things happen. Your efforts are the heartbeat of our organization, and we’re stronger because of you.

In this issue, we’re excited to feature insights from ACFEF Chair Chef Barry Young, MBA, CEC, CCE, AAC, who shares valuable information on scholarships and the impactful Chef & Child Initiative. This initiative is close to our hearts, focusing on Preparing Children for a Healthy Life. It’s a movement that empowers our youth with the knowledge and skills to make nutritious choices, and it starts with us. Whether you’re mentoring in your community, hosting a cooking demo, or supporting our programs, there are countless ways to get involved. Visit the Chef & Child Initiative page on our website to learn how you can make a difference in shaping healthier futures.

I also want to take a moment to reflect on an unforgettable highlight from our recent National Convention. I’ve had the privilege of knowing Chef Charles Carroll, AAC, HGT, since 1993, when I was a student at the Culinary Institute of America in Hyde Park. Back then, I worked at the Balsams Grand Resort in New Hampshire, and Chef Carroll was one of the culinary greats I turned to for guidance. An Internationale Kochkunst Ausstellung gold medalist, brilliant chef, mentor, author, and inspirational speaker, Chef Carroll brought his powerful “Family First Philosophy” to our convention. His eye-opening, true-story presentation resonated deeply, reminding us in the back-of-house that balance and family are just as vital as our craft. If you missed it, I encourage you to read the article in this issue and consider how his message can inspire us all to prioritize what matters most.

On another exciting note, I urge you to stay updated on ACF Culinary Team USA. Their training sessions are progressing exceptionally well, showcasing a team dynamic that’s truly admirable. Let’s rally behind them as they prepare for the Culinary World Cup and the Internationale Kochkunst Ausstellung. Every bit of support counts—whether it’s $5, $100, or $1,000, your donation will help cover the costs of their journey. Visit the Team page on our website to contribute and cheer them on!

Looking ahead, ACF is thrilled to share more details about the WorldChefs Congress & Expo in Wales 2026. Will you be joining us for this incredible global gathering? We’re especially proud to announce that ACF members swept three of the four categories in the Global Chefs Challenge qualifiers, earning their spots in the finals in Wales:

  • Global Chefs Challenge Final Qualifying Team: 1st Place, Derek R. Mazzocoli, USA
  • Global Young Chefs Challenge Final Qualifying Team: 1st Place, Yeishalee Santana, USA
  • Global Vegan Chefs Challenge Final Qualifying Team: 1st Place, Michael J. Stamets, CEC, AAC USA

Let’s celebrate their achievements and support them as they represent ACF on the world stage! Finally, as we move forward, let’s continue to keep the men and women of our armed forces in our thoughts and prayers. Their service inspires us all. Chefs, I’ve got your six! Let’s keep pushing the boundaries of culinary excellence together.

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