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

Dear ACF Members,

I am truly excited about the upcoming 2026 National Convention in Grand Rapids, Michigan, taking place June 28 to July 2. It’s not too late to register. We have put together an outstanding agenda filled with dynamic educational sessions and presentations from some of the most talented chefs in our profession.

We will kick off the week in meaningful service with the ACF Greater Grand Rapids Chapter and dedicated ACF volunteers participating in Operations Chefs: A Recipe for Change. On Saturday morning, we will support the Chef & Child Initiative at Kid’s Food Basket, followed by cooking and serving dinner for US veterans in Grand Rapids. There are still a few volunteer slots available for one or both events. If you would like to join us in giving back, please contact Chef Vanessa Marquis, CEC, AAC at vnmarquis@gmail.com.

This year’s convention will once again showcase the best of our craft with exciting live competitions, including the ACF National Championships, the Knowledge Bowl and the Educator of the Year competition. We are also proud to feature the Senior Living Chefs Competition, a World Food Championships qualifier and, how fitting, the Freedom Chef Challenge, where military branches of service will compete just days before Independence Day.

In this issue of NCR, you will find inspiring content to fuel your passion and creativity. Our Ingredients of the Month are kimchi and oolong tea. Our trend explorations dive into emerging and global flavors, along with the growing movement of teatime becoming the new happy hour, a fresh opportunity for pastry chefs. You will also enjoy a Classical vs. Modern look at the Mexican concha, a visit with the ACF’s Chefs of Charlotte Chapter and interviews with our two newest Certified Master Chefs, along with their journey to attaining the coveted title.

Finally, be sure to read the article on Kitchen Culture in response to reporting on Chef René Redzepi’s leadership at Noma. It offers a thoughtful look at where our kitchens have been, where they are today and where they are headed.

I look forward to seeing you in Grand Rapids for what promises to be another outstanding National Convention and great food. It is always a highlight of the year, sharing stories, celebrating successes, networking and supporting one another as we move through another busy year in our profession.

Chefs, I Got Your Six.
With appreciation and respect,

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