The Gladwyne, Pa. club’s Executive Pastry Chef, Nguyet Nguyen, CPC, will now advance to the American Culinary Federation’s National Competition, to vie for the organization’s title as Pastry Chef of the Year.
Two Club Chefs Earn Top ACF Awards
William Racin, CEPC, of The Duquesne Club was named 2018 Pastry Chef of the Year at the American Culinary Federation’s National Convention, and Kevin Brennan, CEC, AAC, of the Detroit Athletic Club, received the Dr. L.J. Minor Chef Professionalism Award. The best pastry chef in the nation, according to the American Culinary Federation (ACF), is…
Club Chefs Selected to Represent the US on ACF Culinary Team USA
The team gathered for the first time to begin preparations for four years of international culinary competition. The American Culinary Federation (ACF) announced that after a rigorous selection process, eight talented chefs from across the United States have been named to the ACF Culinary Team USA 2020, the official representative for the United States in…
Opportunities and Challenges of Running an Apprenticeship
When Glenmoor Country Club (Cherry Hills Village, Colo.) became a sponsoring house with the ACF, Executive Chef Penelope Wong quickly found that apprentices have a lot to learn but can be a useful addition to the team. As all of us become increasingly aware of nationwide staffing woes, we engage in ongoing searches for solutions to help…
So I Got Certified…
After debating the merits of certification, Glenmoor Country Club’s Executive Chef Penelope Wong found the CEC certification process both frustrating and exhilarating. If you read my piece on certification, what I’m about to say may shock you. On June 24th, I gained my certification and I am now a Certified Executive Chef (CEC). If you’re…
Family Tradition
Following in the footsteps of his father Larry, a lifelong club chef, David Daniot is earning plaudits at Grosse Pointe YC while also distinguishing himself on a worldwide scale.
Shadow Wood CC’s Richard Crisanti Repeats as ACF Chapter Chef of the Year
The Executive Chef of the Bonita Springs, Fla. club is the first in the 27-year history of the American Culinary Federation’s Caxambas Chapter of Southwest Florida to earn the recognition in back-to-back years.
Chef to Chef Conference to Feature Special “Culinary Medicine” Session
At the special, limited-space educational program, to be held on March 1, 2015 prior to C&RB’s Chef to Chef Conference in Savannah, Ga., club chefs can learn secrets for how to design healthier menus and lower food costs while providing fresh and flavorful fare.
Starting Culinary School at an Early Age
Paul O’Toole, Executive Chef of Deerfield Golf Club in Newark, Del., created healthy sandwiches and entrees during the week to support the first annual “Love Your Veggies” Lunch Break for Schools fundraising event. Paul O’Toole, CEC/AAC, Executive Chef of Deerfield Golf Club in Newark, Del., and Chief Culinary Officer of Forewinds Hospitality, participated in the…
Calling All Chocolate (and Champagne) Lovers
At the “Chocolate, Champagne & Pastry Festival,” Daniel Pliska, Executive Chef of The University Club of Missouri led an agenda designed around tips and techniques for executing perfect pairings of chocolate, pastry and champagne.
Register Now for C&RB’s 2011 “Chef to Chef” Conference in San Francisco
Organizers of the third annual Club & Resort Business 2011 Chef to Chef Conference, have announced the agenda for their event, to be held March 6-8, 2011 at The Fairmont, San Francisco. This year’s Conference agenda is built around the theme of “Creating Real, and Lasting, Culinary Distinction” for the food and beverage programs of…
Donald Antinore Inducted Into American Academy of Chefs Culinary Hall of Fame
The American Academy of Chefs, the honor society of the American Culinary Federation (ACF), recently inducted Donald Antinore, certified executive chef (CEC), certified culinary educator (CCE), certified culinary administrator (CCA), American Academy of Chefs (AAC), into the AAC Culinary Hall of Fame. Antinore was inducted during a formal ceremony and dinner at the…
The J.M. Smucker Company Awarded the ACF Seal of Approval
The American Culinary Federation (ACF) recognizes the quality of Orrville, Ohio-based The J.M. Smucker Company’s Crisco Professional®, Jif®, Smucker’s ® JJP, Smucker’s® PlateScapers® and Eagle Brand® Sweetened Condensed Milk lines with the ACF Seal of Approval. Presented by the nation’s largest organization of professional chefs, the seal is designated to products that meet the criteria…
ACFEF Names Brennan and Walker as Apprenticeship Regional Trainers
The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation (ACF), has chosen eight culinary professionals from across the U.S. to serve as Apprenticeship Regional Trainers (ARTs). They will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August to advance…
Satisfying Summits
Executive Chef Daniel Pliska of the University Club of Missouri (C&RB, April 2008,) has lined up his club to host a series of themed dinners for the Central Missouri Chapter of the American Culinary Federation (ACF). This year, an “Asian Food Summit” was held in November; next year, the focus will be on Latin American…