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

Dear ACF Members,

As we close out 2025, I want to take a moment to reflect on an extraordinary year filled with innovation, collaboration, and the unwavering passion that defines our culinary community. From coast to coast, you’ve shown what it means to elevate the craft of professional cooking—mentoring the next generation, pushing boundaries in sustainable practices, and uniting around shared goals. It’s been a privilege to lead this organization alongside you, and I’m grateful for the energy and dedication you’ve poured into ACF’s mission.

In this issue of National Culinary Review, we highlight the stories that define our craft and community—from the power of mentorship in shaping culinary careers, to ACFEF’s new partnership with Rouxbe to expand apprenticeship. You’ll also meet Student Chef of the Year, Karen Wood, and follow her inspiring journey and see how the Greater Baltimore Chapter is making an impact through innovative community initiatives.

The last couple of months have been particularly busy, underscoring the momentum we’re carrying into 2026. Our Northwest Indiana Chapter shone at the Taste of the Farm event, where I was one of many chefs participating. I crafted a delightful strawberry dessert that left guests raving—a perfect blend of local flavors and creativity. Meanwhile, ACF Culinary Team USA held an intense practice session in Raleigh-Durham, NC, and I can confidently say they’re looking stronger and stronger each month, primed for global competition. We also launched the Inaugural Senior Living Challenge in Grand Rapids, a groundbreaking event that celebrated adaptive culinary techniques tailored to evolving needs. Building on that success, we’ve announced the Senior Dining Task Force—an exciting opportunity for more chefs to have a seat at the table, shaping the future of dining in senior communities. And let’s not forget the ACF Culinary Youth Team USA practice sessions; watching our young chefs hone their craft with such passion and dedication is always inspiring, a reminder of why we do this work.

Looking ahead to 2026, we’re gearing up for even greater heights. I’m thrilled to announce that our National Convention will take place in Grand Rapids at the end of June—a vibrant hub of culinary energy that promises workshops, networking, and inspiration like never before.

With the holidays approaching, I hope your season is full of warmth, shared meals, and happy cooking. May your kitchens overflow with joy and your tables with the company of those you cherish. I look forward to what’s to come in the new year—more triumphs, more connections, and more ways to honor the art we all love.

Chefs, I Got Your Six.

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