NEWS BITES

Next Time in NOLA!

The 2023 ACF National Convention will be held July 17-19, 2023, at the Ernest N. Morial Convention Center in New Orleans. Be part of the biggest annual gathering of chefs, culinary students and foodservice professionals in the country! Full registration includes a program badge with access to all one-hour seminars and cooking demonstrations, general sessions, the trade show featuring an array of products and exhibitors, networking breaks, meals and social functions — including the President’s Grand Ball, which wraps up the jam-packed week. Registrants will also earn continuing education hours (CEHs) for attending the convention. More information and a link to register will be posted at acfchefs.org/events.

October 16 is ACF’s Childhood Nutrition Day!

Celebrate ACF’s Childhood Nutrition Day on Oct. 16 and help spread awareness during the entire month about the need for education about proper nutrition and obesity issues. Since the campaign’s launch in 1995, thousands of chefs across the nation have participated in events within their local communities to feed hungry children and foster and promote awareness of proper nutrition. Help raise the awareness: Post your healthy kid-friendly recipes on social media, prepare a healthy dish on Facebook Live or Zoom or partner with a local school and offer to host a virtual demo. Don’t forget to tag @ACFChefs and share your virtual posts and events with chefandchild@acfchefs.net to be a part of the impact. To learn more, visit acfchefs.org/ChildhoodNutritionDay.

Read This!

In “Bread Head: Baking for the Road Less Traveled,” Chef Greg Wade of Chicago’s Boka Restaurant Group explores the new bread renaissance (on sale Sept. 27).

James Beard Award–winner Amy Thielen showcases joyful cooking for others in ”Company: The Radically Casual Art of Cooking for Others” (on sale Nov. 1).

“Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture” is Chef Emmanuel Laroche’s collection of dialogues with awardwinning chefs from various backgrounds, sharing their personal experiences of where and why food culture is where it is today (on sale Nov. 8).

Salut

Chef David Carachure, CSC, executive chef for Center Stage Catering, Inc., in Rocky Mount, Virginia, and Chef Ted Polfelt, CEC, CEPC, CCA, AAC, a member of ACF Culinary Team USA, have both been nominated for “Best Chef of Roanoke VA” by The Roanoke Times after two rounds of voting. Winners will be announced Sept. 18.

Moraine Valley Community College honored its first group of students to be named certified culinarians by the ACF at a reception held in the college’s Table 67 restaurant. Each recipient was awarded a special diploma and a patch from the ACF to wear on his or her chef’s jacket. ACF Chef Dean Eliacostas, program coordinator for the school’s culinary arts program, worked on the accreditation process. Moraine Valley is one of only six colleges in Illinois and the only community college in Cook County to have a culinary arts program accredited by the ACFEF.

The ACF Caxambas Chapter of Southwest Florida donated $5,000 raised from a recent event to World Central Kitchen, Chef Jose Andres’ nonprofit organization that provides meals in the wake of climate, community and humanitarian crises.

At SkillsUSA Nationals, held in June in Atlanta, dozens of ACF members volunteered as tech committee members, judges, advisors and mentors. ACF board members and staff, as well as ACF Atlanta chapter members, were there in support.

In Memorium:

Chef Michael Ty, CEC, AAC, HOF, was born of Chinese parents in Manila, Philippines; his family immigrated to the U.S. in 1966. Chef Ty was a 1973 graduate of SUNY; one of the highlights of his career was moving up through the ranks at Caesars Palace in Las Vegas to become, at age 28, the youngest non-European executive chef (Caesars Palace) at a major resort on the Las Vegas Strip. The ACF has recognized Chef Ty with a wide variety of awards over the years including: ACF Western Region Chef of the Year in 1991, 1994, and 1997; ACF Western Region Chef Professionalism Award in 1991; induction into the American Academy of Chefs (the Honor Society of the ACF) in 1991; American Academy of Chefs Chair’s Medal in 1996; ACF National Chef of the Year in 1997; and numerous ACF Presidential Medallions. Chef Ty served as Chair of the Board of the ACF, National President of the ACF, President of the Las Vegas Chapter of the ACF, and the National President of the ACF Chef and Child Foundation. Read more about Chef Ty on WeAreChefs.com.

Do you have news or milestones to share? Email it all to communications@acfchefs.org.