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High
ACF Chef Ray McCue, CEC®, AAC®, uses menu-mapping to maximize kitchen design and equipment usage.
A look at how chefs are incorporating higher-end ingredients in everyday dishes for the masses.
Don’t call them mocktails — Non-Alcoholic (NA) drinks are the name of the game for the modern bar.
ACF Chef Anthony Jung, CEC, U-Mass Amherst, showcases his mom’s recipe for Korean bibimbap along with a deconstructed, modern version.
An ACF healthcare chef shares tips for reducing food waste in the kitchen.
A previous ACF Pastry Chef of the Year winner details her luxe desserts, plus a recipe for black truffleinfused chocolate mousse.
A look at what’s on the horizon for culinary educators as we start the new school year.
ACF MEMBER CONTRIBUTORS
Management
Ray McCue, CEC, AAC
Chef-to-Chef
Don Zajac, CC®
Pastry
Robert Wemischner
Segment Spotlight
Paul Sorgule, AAC
RECOGNIZING THE CURRENT AND ACTIVE ACF CHEF MEMBERS WHO ARE FEATURED AND QUOTED THROUGHOUT THE PAGES OF THIS ISSUE
Pathways to Success
Dina Altieri, MS Ed., CEC, CCE®, AAC
Greg Beachey, CCC®, HAAC
Pam Bedford, CCE
Bryan Bernstein
Brian Peffley, CEPC®, CCE, AAC
Jason Pooker
Robert Corle, Jr., CEC, CCE
Chapter
Close-Up
Joe Allison, CEC, CCA®, AAC
Classical vs. Modern
Anthony Jung, CEC
Health
Jeffrey Quasha, CEC, CCA, AAC
ACF Chef Profile
Jimmy L. Hill, HAAC
Don Zajac, CC
Paul Sorgule, AAC
Jimmy L. Hill, HAAC
Jeffrey Quasha, CEC, CCA, AAC
Robert Wemischner
Ray McCue, CEC, AAC
Anthony Jung, CEC
Dina Altieri, MS Ed., CEC, CCE, AAC
Bryan Bernstein
Pam Bedford, CCE
Editor-in-Chief
Amelia Levin
Creative Services Manager
David Ristau
Graphic Designer
Armando Mitra
Advertising and Event Sales
Eric Gershowitz
Director of Communications
JJ Vitale
Contributors
Amanda Baltazar, John Bartimole, Mike Kostyo, Ray McCue (CEC, AAC), Paul Sorgule (AAC), Jeffrey Spear, Robert Wemischner, Don Zajac (CC)
The National Culinary Review® (ISSN 0747-7716), September/ October 2024, Volume 48, Number 5, is owned by the American Culinary Federation, Inc. (ACF) and is produced six times per year by ACF, located at 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216. A digital subscription to the National Culinary Review® is included with ACF membership dues; print subscriptions are available to ACF members for $25 per year, domestic; nonmember subscriptions are $40. Material from the National Culinary Review®, in whole or in part, may not be reproduced without written permission. All views and opinions expressed in the National Culinary Review® are those of the author and do not necessarily reflect the views and opinions of the officers or members of ACF. Changes of mailing address should be sent to ACF’s national office: 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216; (800) 624-9458; Fax (904) 940-0741.
The National Culinary Review® is mailed, and periodical postage is paid at St. Augustine, Fla., and additional post offices.
POSTMASTER: Send address changes to the National Culinary Review®, 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216.
Dear ACF Members,
I hope your summer was memorable and that your families are excited about the new school year.
Thank you to everyone who attended and participated in the 2024 ACF National Convention in Phoenix in July, celebrating ACF’s 95th anniversary. We kicked off the event with a successful community outreach day ahead of the convention by introducing ACF’s Operation Chefs: A Recipe for Change, which featured an ACFEF Chef & Child event in the morning and a visit to a residence for 75 U.S. military veterans in the afternoon.
Our convention theme, Together Towards Tomorrow, was brought to life by our dedicated membership. Throughout the week, we enjoyed engaging cooking demos and educational presentations by many talented ACF members and celebrated chefs. Our trade show was a smashing success with more than 90 vendors. And, with the ACF national competitions held right on the trade show floor, everyone was able to catch all the action. The Phoenix Convention Center staff delighted our tastebuds with exciting Arizona flavors and chef-focused meals. Finally, we closed the week with a spectacular President’s Gala celebrating our national award winners! Hats off to the national office and all of our dedicated volunteers who worked tirelessly to make the convention a resounding success.
Please check out ACF’s social media pages for event highlights, awardees and competitors. Join me in congratulating all the competitors and chefs who were up for awards — your hard work is commendable! Looking ahead, we are already planning another phenomenal convention for 2025 in Las Vegas at Paris Las Vegas Hotel & Casino.
In this issue, September’s trend is Five-Star Elegance for Everyone, and October’s trend is The New Bar. We’ll dive into dishes and meet chefs using high-end ingredients, explore luxe desserts and provide fun info on non-alcoholic drink suggestions in line with our trends.
This issue also includes articles about recruiting the next generation through workforce development programs for students and young culinarians; menu-mapping suggestions from ACF Chef Ray McCue, CEC, AAC, to optimize equipment; the 2024 Chapter of the Year (small chapter category, new this year), ACF Professional Chefs of New Hampshire; how culinary educators are gearing up for the school year; and more.
Our organization moves forward because of you. We always appreciate your feedback. Thank you for entrusting the board of directors to propel this organization forward as we look ahead to our 100th anniversary.
Chefs, I got your six. #CIGY6
René J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation
Estimados miembros de la ACF, Espero que su verano haya sido memorable y que sus familias estén entusiasmadas con el nuevo año escolar.
Gracias a todos los que asistieron y participaron en la Convención Nacional de la ACF 2024 en Phoenix en julio, celebrando el 95.° aniversario de la ACF. Comenzamos el evento con un exitoso día de servicio comunitario antes de la convención, presentando Operation Chefs: A Recipe for Change de la ACF, que incluyó un evento de ACFEF Chef & Child por la mañana y una visita a una residencia para 75 veteranos militares de los EE. UU. por la tarde.
El tema de nuestra convención, Juntos Hacia el Mañana (Together Towards Tomorrow en inglés), se animó gracias a nuestros dedicados miembros. A lo largo de la semana, disfrutamos de interesantes demostraciones de cocina y presentaciones educativas a cargo de muchos talentosos miembros de la ACF y chefs famosos. Nuestra demostración comercial fue un gran éxito con más de 90 proveedores. Y, con las competencias nacionales de la ACF celebradas en el mismo piso de la demostración comercial, todos fueron capaces de captar la acción. El personal del Centro de Convenciones de Phoenix encantaron nuestro paladar con los exquisitos sabores de Arizona y las comidas preparadas por los chefs. Por último, cerramos la semana con una espectacular Gala del Presidente para celebrar a los ganadores de nuestros premios nacionales. Felicitaciones a la oficina nacional y todos nuestros dedicados voluntarios que trabajaron incansablemente para que la convención fuera un éxito.
Visite las páginas de redes sociales de ACF para conocer los aspectos destacados del evento, los ganadores y los competidores. Únase a mí para felicitar a todos los competidores y chefs que se estaban nominados a premios: ¡su arduo trabajo es encomiable! Mirando hacia el futuro, ya estamos planeando otra convención fenomenal para 2025 en Las Vegas en el Paris Las Vegas Hotel & Casino.
En este número, la tendencia de septiembre es Elegancia de cinco estrellas para todos, y la tendencia de octubre es El nuevo bar. Nos sumergiremos en platos y chefs que utilizan ingredientes de alta gama, exploraremos postres de lujo y brindaremos información divertida sobre sugerencias de bebidas sin alcohol en línea con nuestras tendencias.
Este número también incluye artículos sobre cómo reclutar a la próxima generación a través de programas de desarrollo de la fuerza laboral para estudiantes y jóvenes cocineros; sugerencias de mapeo de menús del chef de ACF Ray McCue, CEC, AAC, para optimizar el equipo; el Capítulo del año 2024 (categoría de capítulo pequeño, nuevo este año), los chefs profesionales de ACF de New Hampshire; cómo los educadores culinarios se están preparando para el año escolar; y más.
Nuestra organización avanza gracias a ustedes. Siempre agradecemos sus comentarios. Gracias por confiar en la junta directiva para impulsar esta organización hacia adelante mientras miramos hacia nuestro centenario.
Chefs, tengo sus seis. #CIGY6
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Publication Title: The National Culinary Review®
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Extent and Nature of Circulation: Educational Culinary Publication for Members and Subscribers 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months a. Total Number of Copies: 1,827 b1. Mailed Outside-County Paid Subscriptions: 1,822 b2. Mailed In-County Paid Subscriptions: 5
1,829
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b3. Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 0
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d1. Free or Nominal Rate Outside-County Copies: 2
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g. Copies Not Distributed:
René J. Marquis, CEC, CCE, CCA, AAC Presidente Nacional, Federación Culinaria Americana
NEWS BITES
Childhood Nutrition Day is Oct. 16
Celebrate ACF’s Childhood Nutrition Day in October and help spread awareness 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. To learn more about Childhood Nutrition Day, download marketing materials, get ideas for planning events and more, visit acfchefs. org/childhoodnutritionday or contact ACF Chef Vanessa N. Marquis, CEC, AAC, ACFEF Chef & Child Initiative Task Force, at ChefandChildInitiative@acfchefs.org. Use hashtags #ChildhoodNutritionDay #ACFChefs and #ACFEFChefandChild when promoting your event or initiatives.
IBIE Call for Award Submissions
The International Baking Industry Exposition (IBIE) — known as the Baking Expo™ and the Western Hemisphere’s largest baking industry event — has officially opened its call for submissions for the World Bread Awards USA 2024. Held in Chicago at the Washburne Culinary & Hospitality Institute, Oct. 7-8, this highly anticipated competition celebrates the art and skill of bread-making, offering bakers a platform to showcase their talents to a broader audience. Bakers from across the nation are invited to demonstrate their exceptional skills and creativity in 15 categories, including baguettes, bagels and sourdough, while competing for specialty awards such as Showstopper (Savory or Sweet), Home Baker and Student Baker. To participate, bakers must submit their entries through the official World Bread Awards USA website by Sept. 30.
International Chefs Day is Oct. 20
International Chefs Day, celebrated on Oct. 20 each year, brings together culinary professionals worldwide to promote the art and science of cooking. Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe about the importance of healthy eating by hosting fun-filled workshops with the theme “Growing Great Chefs,” in memory of the late Chef Bill Galagher, Ph.D., a visionary in the culinary
world. Nestlé Professional and Worldchefs have collaborated to create a comprehensive toolkit packed with innovative recipes, an interactive game and a fun-filled approach to starting a garden. To learn more and download the toolkit, visit worldchefs.org/ internationalchefsday. Use hashtags #GrowingGreatChefs #InternationalChefsDay #ThisIsWorldchefs #NestleProfessional and #PreparingChildrenForAHealthyLife.
NACUFS Awards
The National Association of College & University Food Services (NACUFS) competition in Louisville, Ky., announced the 2024 winners of its Loyal E. Horton Dining Awards, Nutrition Awards and Sustainability Awards during the NACUFS 2024 National Conference in July.
• University of North Texas - Innovative Dining Program of the Year, Residential Special Event of the Year, Catering Program of the Year
• Liberty University - Residential Dining Facility of the Year, New Facility of the Year
• University of California San Diego - Renovation of the Year
• Marywood University - Catering Special Event of the Year
• SUNY at Buffalo, Campus Dining and Shops - Retail Sales: Single Concept of the Year
• University of California Davis - Employee Development Program of the Year
• Pennsylvania State University - Outreach & Education Program of the Year
Regional News
The ACF Arkansas Delta Chefs and Central Arkansas Chefs associations will host the inaugural Delta Diamond Chef Awards Gala and Competition on Oct. 15, from 6-10 p.m. at Pine Bluff Country Club in Pine Bluff, Ark. The highlight of the evening will be a live competition with two chef finalists going head-to-head to earn the prestigious title of Delta Diamond Chef. The event is open to the public; for tickets, contact Delta chapter President Chef Todd Gold, CEC, CCA, AAC, tgold1972@gmail.com, 501-258-3319.
Do you have events/news to share about your chapter? Email alevin@acfchefs.org!
Competition Corner
Congratulations to the following gold medal winners from recent ACF-sanctioned regional competitions!
April 2: NACUFS Mid Atlantic
W: Nicholas Simpson, CEC, CCA
April 2: NACUFS Northeast
W: Jeff MacDonald, CCC, Ameer Nahid, James Kellenberger
April 19: The Roland E. Schaeffer Culinary Classic
SK: Steven Stempnik, CC, CPC, Ana Granado, Ashly Winkelman, Noah Boice, Haylie Couture
SP2: Maya VanBuskirk, Samantha German
KP2: Frankie Costantino, CC
KC: Daniel Martinez, CEC, CEPC
SP: Ella Mislevy, Abigail Posey, Sylviana Tynes, Heather Finch
SD: Kayla Miedema
SW (Knife Skills): Ikeya Brown, Natalie Plate, Patrick Johnson
May 4: ACF Texas Chefs Association - TJC Bernard Urban Culinary Classic
SKS: Jake Kovacs
SPS: Abby Siber
SKC2: Jake Kovacs, Robert Shane Moser
May 18: Christopher J. Neary Culinary Challenge
SKC3: Anya Atkins
SKC1: Amiya Jimmerson, Oswald Wison
SKC2: Diane Mory-Ellis
SKP1: Rachel Brooks
June 6: ACF Palm Beach County Chefs Association - Taste of the World (W)
Team B: David Anderson, Joe Ertez, Stephan Gawlowicz, CEC, Jamison Steffen
Team C: Susana Cabrera, Ernesto Perez Garcia, Joseph Stayshich, Sing Yam
Team F: Peter Imranyi, Jonas Ladad, Michael Eng, George Nikola
Team J: Michael Hinrichs, CEC, Lacey L. Bleau, Christopher
McGilpin, Audrianna Rumsey
Team K: Adam June, Benjamin Janowsky, Cassandra Yazell, Andre Crawley
ACF Chefs Volunteer for a Day of Service During Convention
By
ACF Chef Vanessa N. Marquis, CEC, AAC, president, ACF Tampa Bay chapter, and chair, ACFEF Chef & Child Initiative Task Force
This year’s national convention launched ACF’s “Operation Chefs: A Recipe for Change” in Phoenix. The overwhelming number of ACF members who volunteered was so generous that we had to turn some away. The day began with volunteers meeting at UMOM Day Center with the ACF Chef’s Association of Arizona for a hands-on workshop where we taught kids how to prep produce for healthy, non-dairy gelato bowls, part
of the ACFEF Chef & Child Initiative. This event was sponsored by Villa Dolce Gelato, Catalyst Kitchens and Laura’s Gourmet Granola. Additionally, volunteers assembled produce boxes given to the children and their families, donated by Peddler’s Son.
Later that day, another group of ACF members delivered 27 cases of shelfstable items and hygiene kits to Catholic Charities’ MANA House, a home for 75 U.S. veterans. This home represents all branches of service, including the Marines, Army, Navy, Air Force and Coast Guard. The group toured the facility, organized the pantry, prepped
food for the week, served dinner to the veterans, distributed hygiene kits and T-shirts and spent time speaking with our heroes. We thank all of our ACF exhibitors, sponsors and volunteer ministers who donated items for the home. MANA House residents were extremely grateful.
After a long and rewarding day at both events, our members left with warm hearts, united by the shared experience of giving back. We hope this inspires our chefs to return to their chapters and organize similar events to benefit their communities through the ACFEF Chef & Child Initiative or in support of our veterans. Be sure to look for more info on next year’s volunteer opportunities through Operation Chefs, A Recipe for Change. For more information on the ACFEF Chef & Child Initiative, visit acfchefs.org/ Partnerships
Salut
ACF Chef Bouakhanh Greene, CEC, University of Michigan dining, won gold at the National Association of College & University Food Services (NACUFS) competition in Louisville, Ky.
The ACF Tampa Bay chapter set the Guinness world record for the longest Cuban sandwich ever prepared, at 366 feet. Organizers estimated that the sandwich, prepared in part by 15 ACF members, would feed more than 750 people. The sandwich was packaged up and donated to a local Tampa shelter.
ACF Chefs of Charlotte hosted a free meetup and “Foodie Fight” cook-off in collaboration with the Piedmont Culinary Guild in July. ACF Chefs Gil McNight and Mason Martinez and junior culinarian Harrison Pham took home the wins.
ACF Chef Joe Aiello, CEC, AAC, HOF, traveled to Sicily to represent the AAC and present awards to chefs, bakers, pastry chefs and pizza makers in the district of Bagheria.
In Memoriam
ACF Chef Nathan J. Dirnberger CEC, was a longtime ACF member and past chapter president and board member for the ACF Pikes Peak Chapter. Chef Dirnberger served on the ACF certification committee and was a former chef-instructor at Pueblo Community College and Pikes Peak State College.
ACF Chef Daniel W. Buckley was a member of the ACF of Greater Buffalo Chapter for nearly 35 years. Chef Buckley owned a catering company and was a chef-instructor at SUNY Erie.
ACF Chef Denis Francis Ellis, CEC, AAC, was an active member of the ACF from 1967 until the age of 90. Chef Ellis served as chair of the South Bend ACF Chefs & Cooks Association apprenticeship committee. Chef Ellis’ career spanned more than 55 years beginning with an apprenticeship on board Elder Dempster merchant vessels based out of Liverpool, England, and later as a journeyman cook and sous chef with the Canadian Pacific. After spending nearly a decade at sea, Chef Ellis later served as executive chef of the University of Notre Dame from 1987 to 2004.
ACF Chef Frank Paul Inangelo Sr., CEC, AAC, was an executive chef at Foster Grant in Leominster, Mass., and worked in various restaurants and country clubs in the area. He was a past president of the former Massachusetts Culinary Association and won many awards for his ice carvings over the course of 30 years.
ACF Chef David Russell, CEC, AAC, HHOF, was a corporate chef for Custom Culinary and served as a past president of the ACF Chicago Chefs chapter and past ACF vice president, Central Region. He was also a lifetime member of the Honorable Order of the Golden Toque.
Gold Sponsors
Sponsors Silver Sponsors
Supporting Sponsors
ACF National Convention
Wrap-Up
900+ In-Person Attendees
4
Keynote Speakers
ACF Chef Ferdinand Metz, CMC, AAC, HOF, HBOT
ACF Chef Martin Yan and Jet Tila
Dr. Connie Mariano
90 Vendors
30+
ACF Member Speakers & Presenters
To view and download photos from the 2024 ACF National Convention visit flickr.com/acfchefs. See you in Las Vegas!
The 2025 ACF National Convention will take place at Paris Las Vegas Hotel & Casino, July 27-31
2024 ACF National Award Winners
Congratulations to the following winners who competed for national titles at ACF's 2024 National Convention in Phoenix.
CHEF OF THE YEAR:
CS1 JOHN TOMAN
PASTRY CHEF OF THE YEAR:
ERIN REED
STUDENT CHEF OF THE YEAR:
MIKAYLA C. PABROADA
STUDENT PASTRY CHEF OF THE YEAR:
ALLISON L. WHITE
STUDENT TEAM CHAMPIONS:
ASHEVILLE BUNCOMBE TECHNICAL COMMUNITY
COLLEGE (A-B TECH)
EDUCATOR OF THE YEAR:
KATRINA WARNER, CEC
RUNNERS UP:
CARL CONWAY, CEC
LANCE NITAHARA, CEC
STEFAN RYLL, CEC, CCE, AAC
SAMANTHA SLETCHA, CEC
L. EDWIN BROWN AWARD WINNER:
GABRIELLE K. EVANS CC, CPC®
HERMANN G. RUSCH CHEF’S A CHIEVEMENT AWARD WINNER: DENISE S. GRAFFEO, CEC, AAC, HOF
DR. L.J. MINOR CHEF PROFESSIONALISM AWARD WINNER:
JAMES R. TAYLOR, CEC, AAC, HOF (NORTHEAST REGION)
REGIONAL WINNERS:
LANCE S. COOK, CEC, CCA (SOUTHEAST REGION)
JOHN KUKUCKA, CEC, AAC (CENTRAL REGION)
LENARD R. RUBIN, CEC, CCA, AAC (WESTERN REGION)
CHAPTERS OF THE YEAR:
ACF EPICUREAN CLUB OF BOSTON (LARGE CHAPTER CATEGORY) (NORTHEAST REGION NOMINEE)
ACF PROFESSIONAL CHEFS OF NEW HAMPSHIRE (SMALL CHAPTER CATEGORY) (NORTHEAST REGION NOMINEE)
REGIONAL WINNERS:
CENTRAL: ACF CHEFS OF NORTHWEST INDIANA (LARGE)
ACF FOX VALLEY CHAPTER (SMALL)
SOUTHEAST: ACF CENTRAL FLORIDA CHAPTER (LARGE) AND ACF CAXAMBAS CHAPTER OF
SOUTHEAST FLORIDA (LARGE)
ACF METRO MOBILE CHEFS & COOKS ASSOCIATION (SMALL)
WESTERN: ACF CHEFS DE CUISINE ASSOCIATION OF CALIFORNIA (LARGE)
CHEFS DE CUISINE ASSOCIATION OF SAN DIEGO (SMALL)
CUTTING EDGE AWARD RECIPIENTS:
Joseph M. Allison, CEC, AAC
David M. Avalos
Chad M. Burnett, CEC
Michael R. Edwards, CEC, CCA, CCE
Timothy J. Foley, HAAC
Mary E. Gorski
Eric E. Jenkins
Ronald M. Landry, CEC
Kareen A. “Coco” Linton
Gaston D. Merideth, CEC
Gary R. Klinefelter, CEC, CCA, AAC
Jason E. Knapp, CEC, CCA, AAC
Alan J. Neace, CEC, AAC
Cynthia M. Monroe, CEC
Joseph D. Parajecki
William D. Paul
Robert W. Phillips, CEC, CCA, AAC
Michael J. Stamets, CEC
Michael R. Thrash, CEC, CCA, CCE, AAC
Mike P. Troidel
KyWai Wong, CEC
Thomas Yanisko, CEC, CCA, AAC
John P. Zenk, CEC, CCA
Don Zajac, CC
PRESIDENTIAL MEDALLION RECIPIENTS:
Geoffrey S. Blanchette, CEC, PCEC®
Ronnie Blankenship, CEC
David Bressler, CEC
James L. Brown, AAC
Richard Brumm, CEC, CCA, AAC
Bruce R. Christensen, CEC, CCA, AAC
Jim Churches, CEC, CCA, AAC
James F. Connolly, CEC, CCA, AAC
Fionna Espana, CWPC®
Keith Gardiner, CEC, CCE, CCA, AAC
Travis Johnson, CEC
Roger T. Kreager
Roger W. Newell, CEC, CCE, CCA, AAC
Jeffrey G. Perez, CCC
Vanessa Marquis, CEC, AAC
Juan M. Martinez, CEC, CCE, AAC
Maynard “J.J.” Meland, CCE, CCA, AAC
Jay Rathman, CEC, CCA
Paula Recinella, HAAC
Gabriel Rosado, CEC, CCA
Thomas P. Ryan, CEC, CCA, HAAC
Ben Simpkins, CEC, CCA, AAC
Shawn Smith, HBOT
Vaughn L. Vargus, CEC, CCA
Mark G. Wright, CEC, AAC, HOF, HBOT
LIFETIME ACHIEVEMENT AWARDS:
Ferdinand Metz, CMC®, AAC, HOF
Fritz H. Sonnenschmidt, CMC, AAC, HOF
James G. Rhoads, CEC, AAC
Paul C. Jensen Sr., CEC, AAC
EMERITUS JUDGES:
Roland E. Schaeffer, CEC, AAC, HOF
Louis Perrotte, CEC, AAC, HOF
Dan G. Hugelier
Fritz H. Sonnenschmidt, CMC, AAC, HOF
Michael J. Beriau, CEC, AAC
Ferdinand E. Metz, CMC, AAC, HOF, HBOT
Dave J. Turcotte, CEC, AAC
POSTHUMOUS:
Joseph Amendola, CEPC
Noble L. Masi, CEPC, AAC, HOF
Steve E. Barron, CEC, AAC
Lars E. Johansson, CEPC, CCE, AAC
Anton Flory, CMC, AAC, HOF
Noel Cullen, CMC, AAC, HOF
Leopold K. Schaeli, CMC, AAC, HOF
Wolfgang A. Bierer, CMPC®, CEC, CCA, AAC
Manfred W. Bast, CMPC, CEC, AAC, HOF
John S. Hui, CEPC, AAC
Gerald M. Molloy, CEPC, AAC
Rudolph Speckamp, CMC
Bernard S. Urban, CEC, AAC, HOF
Clarke Bernier, CEC
Jan Bandula, CMPC, CCE, AAC
Peter Timmins, CMC
Paul Kasper, CEPC, AAC
Robert H. Nelson, CEC, CCE, AAC, HOF
John Kinsella, CMC, CCE, AAC, HOF
John L. Bandera, CEC, AAC, HOF
Wally S. Uhl, CMPC
Baron H. Galand, CEC, AAC, HOF
Casey Sinkeldam, CMPC, CEC, AAC, HOF
2024 AMERICAN ACADEMY OF CHEFS INDUCTEES
Presented by AAC Chair Joe G. Aiello, CEC, AAC, HOF, AAC Vice-Chair
Reimund D. Pitz, CEC, CCE, AAC, HOF, and immediate past AAC Chair
Americo S. DiFronzo, CEC, CCA, AAC, during the 52nd Annual AAC Fellows and Induction Dinner, Tuesday, July 16, at the Hilton Phoenix Resort at the Peak with Celebrated Chef Shirley Shuliang Cheng
AAC CHAIR’S MEDAL
Kyle Richardson, CEC, CCE, AAC
LAWRENCE A. CONTI, CEC, AAC, HOF, CHAIR’S ACHIEVEMENT AWARD
Bill W. C. Sy, CEC, AAC, HOF
JOSEPH AMENDOLA AWARD
Lisa D. Tomecek, CEPC, AAC
LT. GENERAL JOHN D. MCLAUGHLIN AWARD
Dr. Ellen S. Pruett
CHEF GOOD TASTE AWARD
Thomas A. Hannum, CEC, AAC
SHARING CUILNARY TRADITIONS AWARD
Mark A. Cochran, CEC, CCA, AAC
2024 AMERICAN ACADEMY OF CHEFS’ INDUCTEES
Leonard G. Bailey II, CEC
Danny Bungenstock, CEC, CCA
Sarah M. Deckert, CEC
David J. Durante, CEC, CCA
David Kasper Sr., CEC, CCA
Drew Patterson, CEC, CCA
Len Pawelek, CEC
Scott C. Ross, CEC, CCA
Michael J. Stamets, CEC
Clyde R. Tanner, CEC
Chas Tatigian, CEC, CCA
Melissa B. Trimmer, CEPC
Frank R. Turchan II, CEC
Jake Williams, CEC
R. Troy Wilson, CEC
2024 HONORARY AMERICAN ACADEMY OF CHEFS’ INDUCTEES
Keith A. Boston, CEC
John T. Byrne
Mary Chamberlin
Colin Hudson, CEC, CCA
Salvatore Saja
Shawn Smith
2024 AMERICAN ACADEMY OF CHEFS CULINARY HALL OF FAME™ INDUCTEES
Wilfred R. Beriau, CEC, CCE, AAC, HOF
Linda S. Musch, CCE, AAC, HOF
William J. Tillinghast, CEC, AAC, HOF
Posthumous: David C. Russell, CEC, AAC, HHOF
2024 ACF Trends
Introducing our September and October trends, part of ACF’s firstever Trends Report launched this year
By Amelia Levin
SCAN FOR THE FULL 2024 ACF TRENDS REPORT
SEPTEMBER FIVE-STAR ELEGANCE FOR EVERYONE
Once reserved only for fine-dining outlets, high-end ingredients like black truffles can be found on a wider swath of menus, from truffleinfused mayo at Popeyes to the truffle-dusted french fries at Dave & Buster’s. There is no denying that the everyday guest is looking for an elevated food experience. Barrel-aged soy sauce, flower-specific honeys and new-wave barbecue sauces help elevate everyday flavors. At the same time, we’re seeing more examples of familiar meeting fancy in the form of Wagyu beef burgers, nduja-topped pizzas and saffron-spiked sauces. For a deeper dive, check out the Main Course article on p. 26
OCTOBER THE NEW BAR
Functional beverages like CBD drinks, kombucha, mushroom tea, cold coffee and even energy lemonade are elevating the cocktail experience — with or without alcohol. Research shows that growing numbers of consumers are seeking out or interested in low-alcohol or non-alcoholic (NA) libations; according to Datassential’s “Future of Drink” report from last year, 58% of consumers are interested in lowalcohol drinks and 45% are interested in no-alcohol drinks. Functional beverages make it easier to please the sober curious, or just those looking for fun sans booze — with some added nutrition, to boot. Even non-alcoholic beers taste more like the real thing, and natural wines with naturally lower ABV are becoming more commonplace. For a deeper dive, check out the On the Side article on p. 30
MAPPING THE MENU
How to maximize equipment and kitchen design by analyzing menus // By ACF
Chef Ray McCue, CEC, AAC
Everything starts with the menu. It is the primary marketing and sales tool of the establishment. It’s also the first step in identifying the core culinary and target market values. The menu is a standalone ambassador for your brand, giving customers the first perception of what the restaurant is all about. Perhaps even more importantly, the menu dictates much about how the operation will be organized and managed, and how the kitchen should be designed, constructed and equipped.
Professional foodservice consultants and kitchen designers, like chefs, always start by understanding the menu. In this day and age, consumers are looking for more variety when they dine out. The goal is to offer a variety of menu items that touch on a diversity of preferences and feature different textures, temperatures, cooking techniques and preparation methods. That can make designing a kitchen even more challenging and complex.
One of the most common problems in kitchen operations is when a chef overloads one particular kitchen station or piece of equipment with the preparation of too many menu items. Long ticket times are a widespread problem in foodservice operations, and nothing will deter potential and regular customers more than having to wait 45 minutes or more to get their food.
MENU-MAPPING
The best way to avoid overloading a station or equipment is to conduct what
I like to call (and what I teach my students) menumapping. Menu-mapping involves visually identifying which menu items require which equipment and supplies through spreadsheets, charts or other tools. It helps chefs reduce bottlenecks and enhance efficiencies in their operations. It’s almost like putting a puzzle together and moving pieces around when they don’t quite fit.
For example, if a restaurant has British-style fish and chips on the menu, a fryer would certainly be needed. But a chef who has menu-mapped would realize two fryers are needed: one for the fish and the other for the chips. Or, take a grilled chicken quesadilla as another example. That dish typically would require the use of a flattop, but also a grill, as the chicken needs to be grilled before it goes into the quesadilla. And then there’s the refrigeration required for all the cheese and other ingredients.
In my class, when teaching menu-mapping, I present students with an existing menu from an owner-operator and ask them to map out the cooking methods, equipment needed and station usage for each dish. I have them list or check off in a chart each piece of large item line equipment necessary to produce each menu item. Too many checks in one station or for one type of equipment means more diversification in the cooking method is needed. When completed, analyze the total number of checks for each type of equipment item. The results should justify and direct the equipment selection, therefore influencing equipment and design decisions. Chefs have a propensity to overload stations and/or equipment based on their tastes or experience level, but the menu
must be diversified enough across the cookline to ensure a smoother operation. It’s important to select equipment based on the best quality cooking results, utility energy efficiency and human energy efficiency.
EQUIPMENT PLACEMENT
I also teach my students about proper equipment placement, should they be able to design their own kitchen or work with a designer in the future. For example, fryers should be located close to the cold or appetizer station since many of the fried items are also used in that area. If the menu requires specialized equipment such as woks, rotisseries or brick pizza ovens, it’s best to position them on the end of the cooking line so they’re easier to replace with other equipment if the menu changes. Also, positioning countertop equipment on refrigerated bases allows easy interchange of equipment. For ranges, I suggest using equipment that is built with modular sections so the top or bottom can easily be changed in the field to accommodate last-minute menu updates or individual preferences. Modular sections can be changed after the unit is operational.
Sometimes, chefs have to make do with what a kitchen designer has designed without their input. In
that case, the menu needs to be designed with the physical kitchen constraints in mind. The chef must reverse-engineer the menu. In other words, based on the given factors and equipment provided, what menu items would allow you to crossutilize equipment and not overburden certain stations?
Menu-mapping merges culinary operations expertise with facility management skills. I strongly believe culinary students (and professional chefs) should know the basics of good kitchen design and how to maximize and maintain their equipment so they’ll make the right purchases and know how to talk to technicians when appliances break down. More importantly, menumapping is the key to seeing the bigger picture and being able to make the right tweaks to menus and operations to ensure the highest level of efficiency, and ultimately, success.
ACF Chef Ray McCue, CEC, AAC, is an associate professor at Johnson & Wales University in Providence, R.I., and a member of the ACF board of directors as vice president of the Northeast Region.
ACF PROFESSIONAL CHEFS OF NEW HAMPSHIRE (NH021)
By John Bartimole
While the Professional Chefs of New Hampshire organization was named the 2024 ACF Chapter of the Year for the small chapter category introduced by the ACF this year for the first time, there is nothing small about what the chapter does for its members — or for the culinary community it serves.
PCNH was founded in 1979. Members pride themselves on their educational offerings, ties to the community and outreach to chefs, both professional and aspiring.
“We owe our success to the support we get from our local chefs and from three prominent vocational schools (Alvirne High School, Concord High School and Nashua High School) in our area,” says ACF Chef Joe Allison, CEC, CCA, AAC , chapter president. “We have chefs who want to contribute to the chapter, to each other and to students. We’re very fortunate to have that.”
While the chapter’s paid member roster consists of 38 professionals, about 15 or 20 are active participants. “But even the retired chefs, or the chefs who can’t always attend our meetings, are supportive of our fundraising and networking efforts,” Chef Allison says.
Demos and Education
PCNH hosts its monthly meetings from September through June at different sites in the area (the chapter takes off July and August). Nine of its meetings feature a demonstration of some sort — usually drawing around 10 to 20 students from the aforementioned local schools.
“Those demonstrations aren’t so much for our professional members as they are for the students,” Chef Allison says. “We try to expose the students to skills they’ll need when they get into real kitchen situations. And for the professional chefs, it’s always a good refresher.”
Two prominent events that focus on preparing students for culinary competitions are the Burger
Slider Challenge and Cupcake Wars, which pair up local high school student teams to compete for the best creations on the savory and pastry sides. Most recently, the cupcake competition featured 14 teams, each consisting of two students.
Another popular recent event drew 75 attendees and was hosted by ACF Chef Perrin Long, CEC, CCE, AAC , president of the ACF’s White Mountain Chapter, also in New Hampshire.
“[Chef Long] did a complete foie gras presentation, including its removal from the duck,” Chef Allison says. “Now, most of us have worked with foie gras, but many of us had not seen it being removed. It was a great demonstration, and our chefs really appreciated it. It was a valuable learning experience.”
Chapters Supporting Chapters
Chef Allison says his chapter “really promotes supporting other chapters. Over the last two years, we have been working with the Epicurean Club of Boston (winner of the large category Chapter of the Year title) and attend their meetings,” he says. “We even teamed up with them to do a fundraiser — the Boston Seafood Festival — and split the proceeds between the two chapters.”
Fundraising Goals
A highlight of the year for PCNH members is the annual Epicurean Dinner, which also serves as the chapter’s largest fundraiser. “This year, we had 160 guests at the dinner,” Chef Allison says. “Because of the money we raised, we were able to award five $2,000 scholarships to students. Students earn the scholarships by being awarded points for involvement in the chapter, for attending meetings, demonstrations, etc. Our entire board reviews the applications and makes the determination of those who will receive the scholarships.”
Chef Allison is proud of the fact that even during the throes of COVID-19, the chapter was able to continue awarding scholarships, despite the fact that it could not hold its major fundraiser event.
“During COVID, we stopped having in-person meetings, though the board would meet via Zoom,” he says. “But holding the Epicurean Dinner was out of the question. Fortunately, we had a decent investment account already established and
we were able to dig into that and still award the scholarships. Our plan, after COVID lifted, was to replenish the account over a period of several years. Well, we were able to put all the money back within one year. That shows the dedication of our members.”
Chef Allison points out that the rigors of the profession don’t always allow for time for networking and socialization. “But that’s one of the great benefits of the ACF and the chapter,” he says. “The meetings provide an opportunity for chefs to meet with each other and share common experiences. And it’s wonderful for students to learn firsthand from professionals about what the realities of being a chef are. Students don’t always understand what this business is really like. When you’re suddenly serving 200 to 300 people, students get wowed by the complexity of the operation and by its intensity.”
Board of Directors
President Joseph M. Allison, CEC, CCA, AAC
Vice President David Bressler, CEC
Secretary Keith Fournier, CCC
Treasurer Robin M Feustel, CCC
Sergeant At Arms Paul D. Morrison
Chairman of the Board David S. Quimby, CEC
Certification Chair Stefan Ryll, Ed.D., CEC, CCE, AAC
Clockwise from left: Students from Alvirne High School’s The Barnyard Cafe team plate desserts for a demo; New Hampshire chapter president Joe Allison, CEC, CCA, AAC (fourth from left) with ACF Northeast Region Vice President Ray McCue, CEC, AAC (far right) with students receiving scholarships at the chapter’s Epicurean event; ACF Chefs and chapter members Perrin Long, CEC, CCE, AAC, Allison, Paul Morrison (chapter sergeant at arms), David Bressler, CEC (chapter vice president), and David Quimby, CEC (chapter chairman of the board), at the 2023 AAC dinner during the ACF National Convention in New Orleans; Students from Concord Regional High School during a recent burger slider challenge event; ACF Chefs (left to right) Americo DiFronzo, CEC, CCA, AAC, HBOT, Allison, Bradley Labarre, CEC, CCA, AAC, Doug Patten, Sr., CEC, CCA, AAC, and Andre Rush, HAAC; Students from Nashua Community College in the kitchen during the burger slider challenge event.
PORK: THE PERFECT PARTNER ON THE PLATE
The secret to sticking with healthy eating habits is easier than you think: flavor. If you love the flavor of nutritious meals and foods, you’re likely to come back to them again, and again, and again. And, with flavor rooted across cultural and traditional foodways, pork is one of the most widely consumed proteins worldwide.
Pork is both a nutrition and flavor powerhouse. In fact, pork has more than 110 unique taste nuances. Those flavor and nutrition experiences become even more powerful when paired with other foods, making pork the perfect partner on the plate.
Introducing Carrier Foods
When a delicious carrier food like lean, fresh pork is on the plate or in the bowl, it provides great flavor and could help you consume more of the food groups and nutrients many of us need for better health.
Pork can help you get more out of under-consumed, nutritious food groups
like fruits, vegetables, beans and whole grains. When pork is part of the meal plan, adults and kids alike tend to get more important nutrients like potassium, selenium, zinc, thiamine, niacin, vitamin B6, choline and good fats.
Combining flavorful pork with under-consumed food groups is an inspiring way to get key nutrients that support weight management, immune function, and muscle development.
Cultural Relevance of Pork
Pork is a key source of protein and nutrients in global foodways. Culture, seasonings and cooking styles result in a wide variety of delicious recipes. Some examples of traditional pork-baesd foods from around the world include:
• Tacos El Pastor – Mexico
• Pernil – Puerto Rico
• BBQ Pulled Pork – U.S.
• Tonkatsu – Japan
• C har Siu – China
• Pork Bulgogi – Korea
• Pork Bahn Mi – Vietnam
• Pork Potjie Stew – South Africa
• Pork Feijoada – Brazil
• K ielbasa – Poland
Pork and Plants
Pork and plants combined are nutritious and delicious with almost any flavor profile. They work together in savory and sweet dishes and shine with many herbs, spices and sauces from around the world. Pork also has nutrients that are hard to get from plantbased eating habits alone, like vitamin B12, iron, zinc and essential fatty acids. Pork and plants make for powerful pairings in balanced and delicious meals. For more pork pairing inspiration, check out go.pork.org/acf
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FIVE-STAR ELEGANCE
Caviar, uni and other gourmet ingredients are becoming go-to indulgences // By
Mike Kostyo
“If I don’t buy a little treat (coffee, tea, boba, or a small snack) for myself every day I will literally die,” proclaims a user on X (formerly Twitter), a post that attracted more than 156,000 likes. On TikTok, it’s called “little treat culture,” where users show off the afternoon latte or weekend manicure that they indulge in to get through the day or week. There’s even a holiday dedicated to indulging oneself: Oct. 13 is Treat Yo’ Self Day, named after the “holiday” celebrated by two characters in the sitcom “Parks and Recreation.”
Value and prices may be top-of-mind themes this year, but that doesn’t mean consumers aren’t regularly looking for a little premium or gourmet option. Indeed, sometimes economic downturns drive consumers to treat themselves even more often as they deal with stress and trade down from expensive luxury experiences to more affordable ones. People may not be going on that pricey vacation, but they can treat themselves to an upgrade at their favorite restaurant.
According to food industry consultancy Menu Matters, 46% of consumers say they “deserve nice things,” and one in every 10 consumers says they absolutely hate compromising. So how do you give your customers the luxurious foods and flavors they crave in an accessible format? Consider some of these premium ingredients that are trending on menus today.
Caviar Dreams
In that same Menu Matters survey, consumers were asked which premium or gourmet foods they’ve always wanted to try. The top choices? Caviar and lobster, with caviar coming out on top for Gen Z specifically. Caviar is the new “it” ingredient, showing up in thousands of TikTok videos as younger users try it on comforting ingredients like Doritos and Pringles (the latter brand even released a special caviar tasting box). “Caviar is now everywhere, and on everything,”
The raw bar at Saltie Girl Seafood Bar in Boston and L.A. features oysters, sea urchin, Siberian caviar and salmon and trout roe.
exclaims a headline from Food Republic. “Once a luxury reserved for posh dinners, fish roe has become the snack du jour across the country,” says food writer Jaya Saxena on Eater.com
For Chef Kathy Sidell of Saltie Girl Seafood Bar, which has locations in both Boston and Los Angeles, caviar is a go-to ingredient that takes classic menu items to the next level. She upgrades a mini lobster roll filled with warm butter-poached lobster by topping it with a healthy dollop of the brand’s own Saltie Girl Kaluga caviar. That caviar is also added to a burrata and caviar appetizer, simply served with extra virgin olive oil and grilled bread, to take the now-common burrata starter to the next level.
Chef Evan Hennessey is such a fan of caviar that he always features caviar ice cream at his two restaurants in Dover, N.H. At The Living Room he offers white chocolate and fennel ice cream with loganberry sweet and sour sauce and luxurious
portions of Siberian caviar, all for an approachable $10. And at his Stages at One Washington concept, the ever-changing tasting menu has featured a seasonal caviar ice cream course since it was first introduced in 2019; brown butter miso ice cream with caviar and candied celery leaves was previously offered.
Caviar on ice cream showcases the type of “high/ low” menu item that makes this luxury ingredient more approachable for modern diners. That’s something the Velvet Taco chain understood when it invited customers to “enjoy the finer things in life” by offering a tobiko caviar-topped taco over filet meat, Peruvian potatoes, red wine reduction, a potato chip and herb crème fraiche as one of its Weekly Taco Features (WTFs).
Premium Proteins
Luxurious, often expensive proteins are a favorite gourmet option for most consumers. While people
Lobes of uni top this Hokkaido scallop “tartar de vieira” at Miami’s LEKU Fish & Garden (left); Caviar has become a go-to luxury ingredient featured in dishes like this mini caviar and lobster roll at Saltie Girl, with locations in Boston and L.A. (right).
may be familiar with meats like filet mignon and lobster, a new generation of on-trend options are piquing consumers’ interest, from high-end regional Spanish hams to rich shavings of bottarga, the salted and cured fish roe. Consider uni, the edible part of the sea urchin that is quickly becoming a colorful, indulgent topping for a range of dishes. At The Banks Fish House, a seafood and steak concept in Boston, Chef Robert Sisca includes bright dollops of uni in his squid ink tortellini dish, which stand out against the deep black pasta alongside clams, new potatoes, taleggio cheese and crispy speck, all served in a rich onion brodo.
At LEKU Fish & Garden, a seasonal Basque restaurant connected to Miami’s Rubell Museum, perfectly placed lobes of uni top the tartar de vieira dish, which features salt-cured Hokkaido scallops, tobiko caviar, green apple and crispy onions. The team at LEKU is always looking for ways to offer up elegant offerings for guests. Head mixologist Nicholas Casanova created his over-the-top Iberian Harmony cocktail in partnership with Macallan, featuring Macallan Harmony infused with 5-Jotas Iberian ham combined with crème de cacao, Pedro Ximenez sherry
Burrata and caviar with toast points and edible flowers by Chef Kathy Sidell of Saltie Girl Seafood Bar in Boston and L.A. (above); Brown butter miso ice cream at The Living Room in Dover, N.H. (below).
and orange and mole bitters, plus it’s all served with an additional slice of the 5-Jotas ham and, to gild the lily, a foie gras acorn rolled in gold and porcini dust.
Truly Truffle
Of course, truffle is still a favorite option for customers looking to treat themselves. When the team at Black Tap Craft Burgers & Beer was designing the menu for The Lookup, a rooftop bar in Midtown Manhattan with soaring views of the Empire State Building, they knew they wanted upscale options that were still approachable, particularly for the “Bubbles & Sights” happy hour featuring plenty of prosecco. Enter the truffle grilled cheese, which combines havarti and Swiss cheese, a sweet swipe of Mike’s Hot Honey, shaved parmesan and truffle aioli.
Chef Sisca of The Banks Fish House also oversees the menu at Boston’s Bistro du Midi, inspired by the casual bistros of France. While many diners have only tried truffle in oils and other truffle-infused products, Bistro du Midi gives them the chance to try fresh truffle in abundance, generously shaving it over tagliatelle with morel mushrooms, burrata, parmesan and lemon oil for the restaurant’s black truffle tagliatelle.
With Treat Yo’ Self Day coming up, ingredients like caviar, lobster, uni and truffle can give diners that indulgent opportunity they crave.
Mike Kostyo is a freelance writer covering food trends and the vice president of a food industry consulting firm based in Chicago. He has a master’s degree in gastronomy from Boston University as well as certificates in the in the culinary arts, baking arts, wine and artisan cheese production.
Chef Johnny Spero of Bar Spero in Washington, D.C., says some of his favorite luxury ingredients are caviar and lobster, which can be found in the restaurant’s chilled shellfish plateau (credit Joseph Weaver). Scan for the recipe for his fig leaf mignonette for upscale oysters.
N/A ALL DAY
Putting the craft in spirit-free cocktails // By Mike Kostyo
Non-alcoholic beverages are booming. “The latest drinking trend is alcohol-free,” exclaimed a CNN headline in April. A Wall Street Journal article from earlier this year called Athletic Brewing’s core product “the hottest beer in America,” noting that the non-alcoholic brand is the top-selling beer at Whole Foods, outselling even the alcoholic versions.
The trend is driven by Gen Z, which is drinking 20% less than millennials (a generation that already drank less than previous generations), according to a World Finance report. Part of the trend is driven by social media, where young consumers see health influencers decrying the negative impacts of alcohol and users freely sharing stories of how and why they quit drinking. Others have moved on to cannabis, taking advantage of changing state laws across the country.
So, with so many consumers seeking out more nonalcoholic options, how do you launch and sustain a successful spirit-free program?
First, decide what to call the drinks. Non-alcoholic (or NA), spirit-free, zero-proof no-ABV — these beverages go by a lot of names. Current naming trends are less focused on what to call the drinks than what not to call them — anything but mocktail, which has a negative connotation that many bartenders prefer to stay away from. “For many people, that term makes a mockery of their decision to not imbibe and creates more stigma around sobriety and mindful drinking by insinuating that drink is less than, fake or a sham,” says Amie Ward , a veteran bartender and consultant who goes by the name The Healthtender. Ward says any of the other monikers are safe to use, but she also suggests having fun with the name — “A side” and “B side” for a music-centric concept, or “oui” and “non” for a French restaurant.
Whatever name you choose, crafting a complex, attention-getting drink is essential to winning over consumers and commanding premium prices — mixing together a few juices in a shaker isn’t going to cut it. Luckily, many of the same ingredients and techniques found in traditional alcoholic beverages can be cross-utilized in spirit-free versions — housemade syrups and tinctures, fresh-squeezed juices, shrubs, vinegars and unique garnishes all have a place in non-alcoholic drinks. Indeed, Gen Z’s love of unique cold beverages (think boba teas and dirty sodas) give today’s chefs more permission to experiment, while on-trend drinks like tepache, kombucha, unique espresso beverages, etc., can be a starting point for NA beverage innovation.
Like their alcoholic cousins, NA drinks are also free to feature flavors beyond sweet, getting more tart, bitter and savory through the use of herbs, spices, veggies and some of the artisan NA “spirits” available on the market today from brands like Seedlip, Ghia, St. Agrestis and Ritual. “I have always enjoyed drinking and creating savory and bitter cocktails, so you can catch me building spirit-free creations with things like mushroom tea, nutritional yeast, silken/ soft tofu, dandelion, coffee, bitter melon and more,” says Ward.
Many of these ingredients and drinks also lend a functional benefit that increases the value proposition of a beverage. While alcoholic beverages mainly have one functional benefit (letting loose), spirit-free drinks can offer a wide range of functions — stress relief, mental acuity, energy, etc. Ward mentions functional ingredients like lion’s mane mushrooms, green tea, valerian root, lavender, ginger and turmeric as options she likes to see in nonalcoholic beverages (and she says many ready-todrink THC and CBD beverages on the market also feature these functional ingredients, for those who are interested in that category).
At the end of the day, a well-crafted NA drink that shows a bartender’s skill and creativity, incorporating lots of flavor play and an eye-catching build, should win over even the most stubborn spirit-free skeptic. And for those customers who need that final nudge, a free sample almost always seals the deal. “I’d gladly give them one of my favorite spirit-free majesties on the house to let it speak for itself!” says Ward.
"I HAVE ALWAYS ENJOYED DRINKING AND CREATING SAVORY AND BITTER COCKTAILS, SO YOU CAN CATCH ME BUILDING SPIRITFREE CREATIONS WITH THINGS LIKE MUSHROOM TEA, NUTRITIONAL YEAST, SILKEN/SOFT TOFU, DANDELION, COFFEE, BITTER MELON AND MORE."
- AMIE WARD
A non-alcoholic (NA) drink as the term goes to replace “mocktail” with grapefruit and rosemary.
Classical
For this project, ACF Chef Anthony Jung, CEC , executive chef of retail dining, University of Massachusetts Amherst, chose his mother’s recipe for classic Korean bibimbap (pronounced BEE-buhm-baap). “This dish brings back so many family memories for me; my mom made this for me all the time as a kid,” says Chef Jung, who came with his family to the U.S. at just 13 months old from South Korea and who presented on stage with his mother, Yeong Ja Jung, at the 2024 ACF National Convention last month in Phoenix. “Bibimbap means ‘mixed-up rice,’ which is ironic because you start with all of these beautiful ingredients neatly placed in a bowl, but the idea is to mix everything up with the egg yolk and rice before eating it,” he says. The rice bowl, which “you can find just about anywhere in South Korea,” starts with a base of white rice that crisps up a bit on the bottom as it cooks in a hot stone pot. Then there’s the bulgogi — slices of soy-ginger-sesame-marinated and stir-fried beef — layered in with blanched spinach and carrots and sauteed mushrooms, all seasoned with a classic mixture of sesame seed oil, sesame seeds and a touch of sugar and soy. A raw or pan-fried egg with a runny yolk tops everything off and helps bind the mixture together when eaten.
Modern
For a modern, deconstructed take on bibimbap, Chef Jung added a little brown rice with the white rice, forming small orbs that dot the plate with bulgogi in the form of soy-braised, glazed short rib cubes. The rice and beef are paired with a morel mushroom ragu, Parisienne zucchini balls tossed in spinach oil, a carrot-gochujang puree, deep-fried rice paper and sheets of cooked rice in a nod to the bottom-of-the-bowl crunch of the classic version. In place of the egg, Chef Jung prepared a hollandaise sauce with a touch of dashi for an extra umami boost. Though Chef Jung is trained in classical French cooking, “as the world has evolved, being able to showcase international flavors and dishes from my heritage in more modern ways means so much to me, especially because it’s a way to tell stories of love and family and transcend simple recipes,” he says.
CLASSICAL
CLASSICAL MODERN vs.
Photo credits: Grace J. Moriarty
PATHWAYS TO SUCCESS
WORKFORCE DEVELOPMENT PROGRAMS OFFER CULINARY TRAINING AS EARLY AS HIGH SCHOOL — AND OFFER PROFESSIONAL CHEFS A GROWING TALENT POOL FOR RECRUITMENT
//
BY JEFFREY SPEAR
While culinary programs were once the sole domain of universities, there are programs being offered in high schools as well as community colleges, many led by certified professional chefs, that give students a well-rounded foundation in the culinary arts and an indisputable advantage upon commencement. Whether graduates go straight into the workforce or pursue post-secondary education, they have skills, certifications and experiences that far outweigh those of candidates walking in from the street.
At the high school level, ACF contributes to high school curriculums, providing industry-approved access to knowledge, skills competencies and widely recognized certifications. Then, there are a handful of other educational
organizations offering culinary instruction and training at younger ages.
Two such programs are ProStart, a two-year, industry-backed culinary arts and restaurant management program produced by the National Restaurant Association Educational Foundation, and SkillsUSA, a workforce development organization that empowers students to become skilled professionals, career-ready leaders and responsible community members.
In some communities, there are a large number of underserved as well as vulnerable school-aged individuals that face overwhelming barriers to employment. To help them minimize these hurdles, organizations such as C-CAP (ccapinc.org ) and Catalyst Kitchens (catalystkitchens.org ),
“Our students are exposed to the full spectrum of culinary opportunities. They hear about life events that could influence how and where they work.”
- ACF Chef Pamela Bedford, CCE
both with a focus on foodservice and hospitality industries, provide positive interventions in terms of guidance, training and essential life skills that lead to better job opportunities and a brighter future.
REAL-WORLD EXPERIENCES
No matter which program is selected, students get a holistic look at the industry and what it takes to
become an active participant. They are introduced to a wide variety of culinary practices and restaurant management principles, get hands-on experiences and obtain the skills needed to become a successful industry leader. They also have an opportunity to earn CFC (Certified Fundamentals Cook) and CFPC (Certified Fundamentals Pastry Cook) ACF certificates, all recognized industry-wide as essential credentials for foodservice careers.
Through these programs, high schoolers acquire an impressive array of skills and experiences that are undeniably attractive to prospective employers. “Our program is more than just kitchens and cooking,” says ACF Chef Pamela Bedford, CCE (left), director of culinary arts at Eastside High School in Gainesville, Fla. “Our students are exposed to the full spectrum of culinary opportunities. They hear about life events that could influence how and where they work, learn about alternative career paths in hospitality, management and event planning and get all the skills they’ll need to get a job.”
Along with traditional culinary curricula, some schools provide realworld experience through internships and shadow programs supported by restaurateurs, chefs, vendors and other professionals in the culinary community.
At the Lebanon County Career and Technology Center in Lebanon, Pa., ACF chefs/instructors Brian Peffley, CEPC, CCE, AAC (opposite top), and Robert Corle Jr., CEC, CCE, run a broad scope culinary program that is nationally recognized and accredited by the ACF. At the same time, they operate a fully licensed, 60-seat, in-house restaurant as part of their curriculum. In this environment, students obtain real-world experiences that relate to every aspect of restaurant operation. “We push an idea we call PAW, an acronym that stands for
“We push an idea we call PAW, an acronym that stands for professionalism, attitude and work ethic. In this regard, when our students enter the workplace, we will have minimized culture shock and prepared them for success.”
- ACF Chef/Instructor Brian Peffley, CEPC, CCE, AAC
professionalism, attitude and work ethic,” says Chef Peffley. “In this regard, when our students enter the workplace, we will have minimized culture shock and prepared them for success.”
MENTORSHIP OPPORTUNITIES
It’s important to note that while students have access to a variety of programs that improve their culinary and life skills and provide improved access to career opportunities, the education they receive comes from more than just their instructors working under the schoolhouse roof.
There are many dedicated chefs, restaurateurs, vendors and other related industry professionals who are more than willing to share their time and expertise with both teachers and students, ensuring real-world experiences and a heightened understanding of the scope of career opportunities across a broad spectrum of foodservice and hospitality industries. These individuals bring specialized learning experiences to the classroom as guest lecturers, organize visits to their workplace, arrange internships, act as mentors, participate on advisory committees, function as judges at culinary competitions and offer scholarships, all contributing to a larger number of better qualified and enthusiastic professionals entering the workforce.
ACF Chef Bryan Bernstein (left), merchandising manager and corporate chef at Saval Foodservice in Baltimore, says, “I feel it’s important for high schoolers pursuing a career in foodservice to know what they’re getting into and to have a real understanding about what it means to work in this industry. I didn’t have these sorts of opportunities when I was in school. As such, I’m active with the Maryland
Restaurant Association Education Foundation and ProStart. I’ve recognized that the students I support today could very well be our clients tomorrow.”
COMPETITION PREP
Beyond the trainings conducted in classrooms and kitchens, competitions — held on a local, statewide, national and global basis — have become highly sought after by students, thanks in part to the popularity of food challenges that appear regularly on television. Supported by a wide range of industry professionals who volunteer their time as judges, mentors and coaches, these events offer opportunities for students to showcase their proficiencies and impress industry representatives as well as connect with ACF members for mentorship and career growth. Some even offer cash awards and high value scholarships aligned with prestigious post-secondary institutions.
According to ACF Chef Greg Beachey, CCC, HAAC (above), chair, SkillsUSA National Technical Committee, Culinary Arts, “Competitions have become the ultimate destination for highly motivated students, creating a pressurized
environment that forces them to test their fundamental techniques and prove they can cook,” he says. “Knowing that a wide variety of industry professionals are judging their every move, competitors understand that how well they perform could open doors for highly sought-after apprenticeships and well-paying jobs. When students put themselves out there, demonstrate that they want to be the best, these folks take note.”
Without a doubt, the individuals who have taken the time to prepare for these highly pressurized competitions, whether local, national or even global, are the next generation of exceptional culinary talents and the ones who can provide real value in the workplace.
Professional chefs looking to expand their workforce might want to consider tapping into these competitions, volunteering their time and expertise as a mentor, coach or judge, or connecting with ACF competition hosts and committee members to recruit these well-trained up-and-coming chefs. There are ACF-sanctioned competitions offered year-round, as well as the regional qualifier competitions held in the spring and the national competitions at the ACF National Convention in July.
NEXT-GEN RECRUITING
For seasoned chefs working in the field, especially those looking to hire well-trained entry-level individuals, taking the time to understand the benefits these organizations bring to the industry, the culinary talents they nurture and even finding ways to support these programs, makes sense.
Of course, the benefit from their participation goes beyond doing good deeds and philanthropy. For many of these highly supportive industry representatives, they get to interact with exceptionally well-trained students, many viewed as ideal candidates for employment in their own organizations. In addition, exposing emerging professionals to essential products and services at the beginning of their culinary careers helps build brand awareness and valuable relationships that could translate into meaningful sales further down the road.
“There are many benefits to getting involved with organizations like ProStart, C-CAP, SkillsUSA and with
For Students: Widespread Opportunities for Culinary Education
Whether you’re in high school or simply seeking specialized education, there are many ways to pursue a culinary career. ACF helps individuals pursue a career in culinary arts with accredited programs that meet industry standards. For high schoolers, there are numerous ACFEFaccredited culinary programs being offered around the country. Here are just a few of the organizations that offer them.
C-CAP (Careers through Culinary Arts Program) (ccapinc.org) provides job training in the kitchen as well as paid internships, apprenticeships, job shadows, mentorships, work opportunities, college and career advising and higher-education scholarships. The organization operates nationally through nine regional locations, including Arizona, Baltimore, Chicago, Los Angeles, Miami, Newark/ Camden, NYC/Hamptons, Philadelphia and Washington, D.C.
Catalyst Kitchens (catalystkitchens.org) provides learning opportunities and resources that help individuals overcome barriers to employment. Through its network of community organizations and teaching kitchens, the organization is working to end joblessness through foodservice training.
FCCLA (fcclainc.org) is a nonprofit, career-oriented organization for students in public and private school through grade 12. Its hospitality and tourism program prepares students for operations, management and marketing of restaurants, hotels and travel-related services.
ProStart (chooserestaurants.org) is a nationwide, two-year career and technical education program uniting high schoolers with the restaurant industry while teaching valuable workplace skills including teamwork, professional behavior, time management and communication.
SkillsUSA (skillsusa.org) is a nonprofit education association serving high school and college/postsecondary students, empowering them to become skilled professionals, career-ready leaders and responsible community members. SkillsUSA offers a wide variety of trade skill development, including culinary arts.
workforce development programs,” says ACF Chef Dina Altieri, MS.Ed., CEC, CCE, AAC (above), director of education and training for Catalyst Kitchens (see Sidebar) and a member of the SkillsUSA National Technical Committee, Culinary Arts, and board member of the Arizona C-CAP. “It’s a way of giving back for many chefs, but it’s also a recruitment tool. On a given line in any kitchen there might be six cooks, but those six cooks did not all come through the same funnel of traditional culinary school. We’re seeing more cooks come from apprenticeship and workforce development programs that produce high-quality employees.”
Knowing that a comprehensive culinary education can lead to satisfying and rewarding careers, getting started in high school makes a lot of sense, especially when the educational system is operating with its collective fingers firmly positioned on the pulse of the foodservice and hospitality industry. Plus, students are exposing themselves to the culinary community, making potentially valuable connections early in their careers. For professional chefs looking to recruit the next generation,
timing is everything. Staying abreast of these programs and the incredibly talented individuals that are rising through the ranks is imperative. In the end, graduates are entering the workforce with fire and passion — ready to work and take on exciting new challenges.
“I look forward to helping with the ProStart program every year. It’s amazing what these high schoolers pull off with very limited resources,” says ACF Chef Jason Pooker (right), executive chef, Prime Inc., Springfield, Mo. “These culinary programs, especially the competitions, provide a path that prepares students for the future. When I volunteer as a judge, I get to watch these students in action and witness, firsthand, the skills and level of professionalism they bring to the challenge. Without a doubt, these events are a valuable recruiting tool.”
Catalyst Kitchens and Workforce Development
By Amelia Levin, NCR Editor
With culinary school prices continuing to rise, aspiring chefs unable to afford traditional schooling are turning to both apprenticeship programs, which are growing across the country, and workforce development programs offering culinary training.
“Many chefs I know don’t know what a workforce development program is,” says ACF Chef Dina Altieri, MS.Ed., CEC, CCE, AAC, director of education and training for Catalyst Kitchens, a network of 98 nonprofit teaching kitchens throughout the U.S. “Community-based programs like these are typically free or offered at much lower costs than traditional culinary programs and are funded by the community, and in some cases, receive state and federal funding.”
The shared mission among Catalyst Kitchens’ members is to help transform lives and lift people out of poverty through job training in the culinary arts and in hospitality, Chef Altieri says. Some of that training occurs in kitchens operating as social enterprises, such as a restaurants, cafes or coffee shops, as well as in commercial kitchens at hunger relief sites.
Catalyst Kitchens’ network serves adults and young people struggling with homelessness, incarceration, substance abuse, physical abuse, human trafficking and other challenges that create barriers to employment and financial stability. There are also Catalyst Kitchens sites supporting immigrants and refugees learning English as a second language.
“As part of the national team, we offer our organization members support through educational materials, best practices via live and virtual events, expertise and other resources so they can help populations experiencing disruptions in their lives,” Altieri says.
Curt’s Café is one such Catalyst Kitchens member serving diverse populations in the Chicago area. The nonprofit operates working cafes in Evanston and Highland Park, Ill., where participants receive culinary training. In the 2023 Community Partnership Award: Catalyst Kitchens documentary produced by Mutual of America (scan the code to view), a student struggling with homelessness shares her experience going through the program — learning the fundamentals of professional cooking, receiving on-the-job training at a working cafe and receiving a stipend to be able to buy clothes and other necessities — as well as her dreams of one day opening her own restaurant.
Impact Culinary Training is a Catalyst Kitchens member founded by Chef Rick Bayless (and housed inside The Hatchery, a nonprofit food incubator in Chicago) that focuses exclusively on young adults, offering culinary arts training for aspiring chefs unable to afford traditional culinary school, or who have other barriers to more traditional schooling.
During the 2024 ACF National Convention in Phoenix in July, ACF chefs volunteered their time for an ACFEF Chef & Child Initiative event hosted by another Catalyst Kitchens model member, UMOM New Day Centers, a series of residential shelters for families with dependent children and single women. “UMOM offers a six-week culinary training program for shelter residents called Homegrown, and the social enterprise where they conduct some of that training is Helpings Café,” says Chef Altieri, who worked for UMOM before the organization joined the Catalyst Kitchens network several years ago. She points out that there are other ACF chefs involved in managing programs in the Catalyst Kitchens network, including ACF National Treasurer Jeff Bacon, CEC, CCA, AAC, the executive director of Providence, a culinary training program and Catalyst Kitchens model member at the Second Harvest Food Bank of Northwest North Carolina, and ACF Chef Derrick Purcell, director of culinary for Dignity Plates Training Academy, which operates out of the Franciscan Center of Baltimore.
“Last year we had our national summit at Chef Bacon’s site in North Carolina,” Chef Altieri says.
Currently, 17 of the 98 Catalyst Kitchens members are model members, meaning “their impact on student learning and other metrics exceeds expectations,” Chef Altieri says. “If you’re a Catalyst Kitchens model member, you’re actually fasttracked to achieving ACFEF accreditation as an approved educational outlet and you don’t require an ACF site evaluation because those requirements have already been met by our standards, which follow ACFEF guidelines.”
Catalyst Kitchens member training programs vary in length. Some are shorter, at just six or nine weeks, meant to ready students for the workforce faster, while others more closely resemble apprenticeship programs, spanning a year or more. In addition to learning the fundamentals of professional cookery, participants in training programs at Catalyst Kitchens network member sites also learn valuable life skills to prepare them for entering the workforce.
“Our member programs teach students how to set up a bank account and financial literacy, as well as, like, problemsolving, teamwork, conflict resolution, self-empowerment and other important life skills to ensure their success when they do get a job — these skills are not taught in traditional culinary schools,” says Chef Altieri, a former culinary instructor and dean at Kendall College in Chicago. “This is the basis of building a strong, diverse workforce for our industry so that everyone can thrive.”
SCAN TO WATCH THE DOCUMENTARY ON CATALYST KITCHENS
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PLANET HEALTH
An ACF Healthcare chef offers five ways to reduce food waste // By Amanda Baltazar
Food waste has become a major sustainability issue around the world, with studies showing that a third of all food produced in this country is discarded. It’s such a problem that the United Nations has sanctioned International Day of Awareness of Food Loss and Waste, which is on Sept. 29. Here in the U.S., Compass Group is one company taking strides to help raise awareness about the problem of food waste globally, most recently establishing a Global Sustainability Forum to tackle it.
The forum is made up of 18 chefs representing different countries, one of whom is ACF Chef Jeffrey Quasha, CEC, CCA, AAC, director of retail culinary innovation for Morrison Healthcare, a division of the Compass Group.
Chef Quasha meets with his global sustainability team almost weekly, and they regularly host webinars and produce content in the form of inspirational recipes, videos and photos in support of efforts to reduce food waste. “We look at common trends and how can we better align on purchasing, upcycling, preventing waste,” he says.
Here are some of Chef Quasha’s tips to reduce food waste in your operations:
1. Follow the rule of five: No ingredient should be brought through your door without five applications, says Chef Quasha, so everything should be cross-utilized. “If you can't validate five uses of that ingredient, don’t buy it.” For example, if you're buying a lobster, buy the whole thing and it can
become an entree (tail), appetizer (claws), bisque (shell), salad (knuckles) and risotto (tomalley). The same goes with vegetables. In Chef Quasha’s view, unprocessed vegetables have even more uses than processed products. Vegetable peelings can go into vegetable stock; cauliflower stalks can be trimmed and julienned, carrot greens make a nice salad. “We have to educate our chefs to buy unprocessed vegetables; every part of the vegetable is 100% edible,” he says.
Compass Group has also put together a cookbook with recipes focused on using vegetable scraps and trim like the outer leaves of Brussels sprouts and cabbage as well as carrot tops or making soup out of leftover mashed potatoes and stock. “Leftovers are now profitable,” he says, “and as chefs we have to be able to forecast production better.”
2. Align yourself with purveyors or suppliers who share in the same sustainability goals. Talk to them about what you can and can't use, he says. This means working with suppliers who ship products in recycled packaging and even ensuring that labels on packaging are recyclable.
Also, consider buying from farms within 150 miles to cut down on the high carbon footprint caused by lengthy transport. “This means menuing with intention, such as not offering tomatoes in December,” Chef Quasha says. Seasonal food tastes better anyway, he adds.
3. Buy “ugly” and local produce. You don't need good-looking vegetables if you're braising or making stock, Chef Quasha points out. Also, inspect everything that comes into your kitchen. “If you’re
not popping the box and checking it, there could be waste,” says Chef Quasha. For example, staff members might toss imperfect produce when it could simply be used for soup or purees.
4. Work directly with farmers when possible. There are farmers who plant acreage specifically for Morrison, and in turn, Morrison commits to buying certain volumes of produce. It's a win-win for the contractor and the farmer, and everyone can plan ahead and reduce food waste.
“Some farmers are scared of regenerative agriculture but they're more inclined towards it if they know someone is going to buy it,” Chef Quasha says. “Its a higher cost for them to produce so they want to make sure there's an end game for it.”
5. Educate your customers. It’s important to be flexible, he says, so if clients want something, offer a good alternative. This he says, turns a “no” into education. For example, if someone asks for salmon in the winter, Chef Quasha tells them it has to come from Alaska, and there might be a better local alternative to cut down on the natural resources used for lengthy
transport. Sometimes he even takes clients to local farms for a tasting to educate them about what's available and how good it is.
Being a part of a company that’s taking steps to reduce food waste has another advantage other than helping the planet — it can help attract young talent. “The current generation wants to work for a company that is aligned with sustainability and what they believe in,” says Chef Quasha. “Empower the people below you to own that upcycling, then celebrate them, and when it's amazing, menu it.”
SCAN TO CHECK OUT THE ACF SUSTAINABILITY CORNER AND TO EARN CEH'S FOR LEARNING MORE ABOUT COMBATTING FOOD
WASTE AND FOR OTHER PLANET HEALTH RESOURCES
ENHANCING EFFICIENCIES
Steps you can take to improve workflow, preserve profit, build revenue and reduce waste
//
By ACF Chef Don Zajac, CC
Efficient kitchen operations are essential for a successful and sustainable culinary business. Optimizing kitchen operations involves everything from strategic organization to leveraging technology, adapting to seasonal changes, fostering communication, embracing a culture of continuous improvement and more. After spending more than 40 years in kitchen operations, here are some of my tips that will help you enhance efficiencies, reduce waste and create a smoother workflow for a more successful culinary enterprise.
1. ORGANIZE FOR FLOW
Start by organizing the kitchen layout for a logical and efficient flow, placing frequently used items within easy reach. Implement a standardized system for ingredient storage and labeling to reduce confusion and save time during preparation.
2. BUILD TEAMWORK AND TRAINING OPPORTUNITIES
Emphasize clear communication and centralize communication channels among kitchen staff to prevent errors and enhance teamwork. Clearly defined roles and responsibilities are important and necessary for all aspects of kitchen management, especially in the order-receiving and processing stages to prevent confusion and enhance overall efficiency.
Consistent training sessions for kitchen staff on utilizing ordering platforms and understanding inventory management contribute to a more skilled and adaptable team.
3. LEVERAGE DATA FOR MENU MANAGEMENT
By aligning streamlined kitchen operations with a well-engineered menu, chefs can optimize resource utilization, improve overall customer satisfaction and drive financial success for the restaurant. Menu engineering is one area where you can leverage
technology to strategically design and price dishes for maximum profitability. Then, collect data analytics to track customer preferences and monitor the performance of menu items over time.
Analyzing the popularity and profitability of each menu item helps chefs make informed decisions about menu composition. Focus on promoting high-margin items, reimagining low performers and adjusting portion sizes to minimize food waste.
You can also regularly analyze recipes and menu offerings to identify opportunities for substituting ingredients without compromising quality, especially when certain items are costlier or in limited supply.
4. INVEST IN INVENTORY MANAGEMENT PROGRAMS
Consider implementing inventory management software to track ingredient usage and avoid overstocking. Utilizing data analytics and AI-driven systems can optimize inventory management and recipe formulation. These technologies provide insights into ingredient usage patterns, inventory turnover rates and consumption patterns to help chefs identify slow-moving items, adjust menu offerings accordingly and minimize unnecessary stock.
Once you’ve done these things, encourage a culture of responsibility among kitchen staff by assigning clear roles for inventory management and conducting training sessions to enhance understanding of the system.
ACF Chef Don Zajac, CC
5. STREAMLINE THE ORDERING PROCESS
By combining technological solutions, effective communication with suppliers and ongoing staff training, chefs can streamline the ordering process, minimize errors and maintain a well-organized kitchen that operates at peak efficiency.
Establishing clear communication channels with suppliers is equally vital. You want to negotiate favorable terms with suppliers to ensure timely deliveries and cost-effectiveness.
Also consider consulting with your vendors to source underutilized proteins to save money and cut down on product waste. For instance, consider substituting another major muscle in place of beef tenderloin — a teres major might cost you $9 whereas a dressed PSMO might come in at $25 per pound.
6. REDUCE WASTE AND BOOST YIELD
Improving yield in a kitchen involves maximizing output while minimizing waste, and it’s essential for both cost-effectiveness and sustainability. Chefs can streamline kitchen operations to enhance yield by adopting several strategies, including implementing proper portion control techniques to ensure consistent serving sizes and reducing excess consumption of ingredients.
In addition, regularly review and update menus to align with seasonal availability and customer preferences to reduce the risk of perishable items going to waste. Utilizing trimmings and byproducts is another way to minimize waste; for example, vegetable scraps can be used for stocks or garnishes. It’s also important to foster a culture of awareness among kitchen staff regarding the importance of minimizing waste and optimizing yield through training programs and regular updates on best practices.
Finally, implementing a standardized and efficient production schedule helps in managing kitchen resources effectively while preventing unnecessary downtime or rush situations.
7. CONSIDER ROBOTICS AND AUTOMATION
Cooking automation is a transformative approach to streamline kitchen operations, offering increased
efficiency, consistency and improved overall workflow. Integration of smart kitchen appliances and automation technology can significantly enhance the cooking process. Implementing precision cooking equipment with programmable features allows for accurate temperature control, reducing the risk of overcooking or uneven results.
Investing in automated kitchen systems, such as conveyor belt ovens or robotic chefs, can streamline repetitive tasks, ensuring precise and consistent preparation of dishes. Automation reduces the need for manual labor in certain areas, allowing kitchen staff to focus on more intricate tasks that require creativity and expertise.
However, it’s crucial to balance automation with human touch. While automation enhances efficiency, skilled chefs remain essential for creativity, quality control and adapting to dynamic kitchen environments. Regular training for kitchen staff on operating and troubleshooting automated systems ensures smooth integration into daily operations.
8. ENCOURAGE A CULTURE OF CONTINUOUS IMPROVEMENT
Seek feedback from the kitchen team and customers. This feedback loop can lead to valuable insights for refining processes and enhancing the overall dining experience.
Additionally, investing in employee training ensures staff members are skilled in multitasking and can adapt to different roles when needed.
ACF Chef Don Zajac, CC, has worked in all segments of the industry for nearly 40 years, holding management positions at renowned restaurants, hotels, clubs and senior living communities. He currently serves as executive chef for the Ditka Restaurant Group and as chairman of the board of the ACF Chicago Chefs chapter.
ACF CHEF JIMMY LEE HILL, HAAC
By John Bartimole
It all started, humbly enough, in a prison in a room with a desk and two tables on that fateful day of Nov. 15, 1989.
That’s the day that changed the life of ACF Chef Jimmy Lee Hill, HAAC — and the day the culinary education and training program he nurtured began changing the lives of prisoners at Lakeland Correctional Facility in Coldwater, Mich., where he worked as chef/instructor of the institution’s culinary arts program.
From that utilitarian beginning, Chef Hill rebuilt, expanded and redefined a program that had sparse furniture, no textbooks and just a handful of students.
Now, more than 35 years later, the program Chef Hill nurtured — showcased in the film “Coldwater Kitchen,” which won the 2023 James Beard Award for Best Documentary — boasts a recidivism rate of only 6%. That’s 20 percentage points lower than the overall recidivism rate in this country.
“That first day, I sat down and didn’t even know the format of the class,” Chef Hill says. “The phone rang, and it was the warden. ‘What’s for lunch Thursday?’ he asked. ‘You’re going to do a meal in the class every Thursday for the administrators.’”
“And that’s how I started,” Chef Hill continues. “We had no books. I had 10 students, and they were eager to get at it. And I started bringing in copies of Bon Appetit as my textbook.”
Chef Hill quickly realized some things had to change to make his program flourish. He transformed the look of his classroom to be more conducive to the program.
“We used inviting, warm colors in the room and made sure our area doesn’t, as much as possible, look like a prison,” he says. “It needed to be inviting and shouldn’t be just slabs of hard concrete, because that’s not a learning environment. So, yes, you’re still in a prison, but it’s a prison away from the prison. You need to have peace of mind when you’re trying to learn and study. And I want to give the students the opportunity to have something positive to talk about when they speak with family or friends back home.”
In addition to a better physical environment, Chef
Hill also upgraded the curriculum and began utilizing the resources of the Culinary Institute of America as its educational backbone. But Chef Hill wanted to inject hope into the program for life after prison, too, and worked to build an employer network for his graduates to tap into following parole.
To do that, he also realized his program had to build credibility with culinary professionals, so he began the Food Service Symposium, an annual event that brings in culinary and foodservice leaders to lecture, talk with and update students on trends in the industry, including employment prospects.
Just as importantly, a highlight of the symposium is the preparation and serving of a five-star meal to attendees that showcases the program and the talent of its students. Proof of the event’s success, popularity — and importance — is that there is a waiting list of industry professionals seeking to attend.
Chef Hill’s own culinary journey began when he was only 8 years old. “I remember my momma let me pick something to cook out of an old Betty Crocker cookbook,” he says. “I picked a chicken and vegetable soup because the picture looked good on the page. I attempted to make the soup; after adding all the ingredients and the right amount of liquids, I cooked it too long and the liquid evaporated — it was more like a stew than a
ACF Chef Jimmy Lee Hill, HAAC
"YOU NEED TO HAVE PEACE OF MIND WHEN YOU’RE TRYING TO LEARN AND STUDY. AND I WANT TO GIVE THE STUDENTS THE OPPORTUNITY TO HAVE SOMETHING POSITIVE TO TALK ABOUT WHEN THEY SPEAK WITH FAMILY OR FRIENDS BACK HOME."
ACF Chef Jimmy Lee Hill, HAAC
soup. I let my parents taste it, and they said, ‘Jimmy this is pretty good.’ Then I took some next door to our neighbor and they said, ‘Boy, Jimmy, this is some kind of good.’ I don’t know if they were affirming or giving me emotional support and at the same time encouraging me to continue, to be better at what I was doing. I now continue to do the same with my students.”
While, at first, Chef Hill had to recruit students for his fledgling program, now, he has students referred to him, not only from within the prison, but from other institutions as well.
“I feel my students, regardless of the circumstances as to why they are here, once they enroll in the culinary arts program, they deserve the same chance as a [CIA] or a Johnson and Wales student to receive the same training and information to become a well-rounded culinary professional,” Chef Hill says.
The program accomplishes that by using ACF- and industry-recognized curricula and certifications, including the Foundations of Restaurant Management, Culinary Arts Level 1 and 2, the ServSafe Food Manager program and the AHLEI (American Hotel and Lodging Educational Institute) Start program.
“Everybody loves food, and everyone loves affirmation,” Chef Hill says. “There isn’t often a lot of good affirmation being spread around in the correctional facility. So, when someone is doing the right thing or they prepare a great dish, I tell them. If I persistently repeat that they are excelling in class, the more they hear it and the more they believe it and continue to do well.”
“Coldwater Kitchen,” the documentary featuring ACF Chef Jimmy Lee Hill (HAAC)’s 30-plusyear culinary training program at Lakeland Correctional Center in Coldwater, Mich., and three of his students, won the 2023 James Beard Award for Best Documentary. Scan to watch a clip and see the upcoming screening schedule.
ACF Chef Jimmy Hill, HAAC, demonstrates proper plating techniques for banquets and events at the Lakeland Correctional Facility in Coldwater, Mich.
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LUXE DESSERTS
Balancing sweet with savory and high-end ingredients elevates modern pastries // By
ACF Chef Robert Wemischner
More is more in the dessert world these days as pastry chefs and consumers alike seek to make up for lost time from the pandemic. ACF Pastry Chef Rebecca Freeman, CEPC , is one such chef who enjoys indulging by incorporating higher-end ingredients like foie gras and truffles in her desserts.
“I enjoy the latitude of experimenting when creating weekly dessert menus, and it is here where I can incorporate some unexpected luxurious touches into the sweet kitchen,” says Chef Freeman, executive pastry chef at The Club at Las Campanas in Santa Fe, N.M., and the 2023 ACF Pastry Chef of the Year. “I like desserts that are less sweet and in fact try to avoid really sugary foods. The savory and sweet sides of the menu at the country club reflect similar styles on the plate.”
Chef Freeman credits Chef Greg Mosko, her instructor in 2011 at Kendall College, for teaching her how to incorporate more savory and luxe ingredients into desserts. She recalls a memorable chocolate cake served with coriander anglaise and crispy fried cilantro leaves.
“I enjoy the latitude of experimenting when creating weekly dessert menus, and it is here where I can incorporate some unexpected luxurious touches into the sweet kitchen.”
- ACF Pastry Chef Rebecca Freeman, CEPC
Sourcing from Hudson Valley Foie Gras for one luxe dessert creation, “I aerate the foie gras into a mousse-like texture, and then serve it with bruleed figs, roasted white chocolate and blood orange gelee,” Chef Freeman says.
She has also infused truffles into truffles — she’s known for her chocolate truffle dessert featuring a black truffle-infused chocolate mousse, coffee caramel, cookie crumbs and a hazelnut brittle. “I airbrush the mousse to give it a velvety texture with a chocolate and cocoa butter mixture. It’s a trompe l’oeil piece meant to resemble a black truffle recently unearthed,” Chef Freeman says, garnishing the dish with paper-thin edible gold leaves.
As consumers seek out indulgence and elegance when they go out, consider these luxe add-ons to create statement pieces — ones that can also sell for more.
Scan for the recipe: Black Truffle-Infused Chocolate Mousse with Chocolate Sucrée, Coffee Caramel, Hazelnut Brittle and Foie Gras Ice Cream
ACF Pastry Chef Rebecca Freeman (CEPC)’s Chocolate Delice with Amaretto Almond Cake, Cherry Gelee, Coffee Cremuex and Toasted Almond Ice Cream (opposite); Chef Freeman’s Opera Cake with Salted Caramel, Foie Gras Ice Cream and Cara Cara Oranges.
CHEFS AND MSG What are you waiting for?
By ACF Chef Christopher Koetke, CEC, CCE, HAAC
The title of this article is meant to be provocative. Looking back, I used to be that chef who never considered using MSG. I wasn’t sure what it actually was. I saw it as not high-brow enough to play a part in serious, high-end cuisine. I cooked in top restaurants. Who needed MSG? I didn’t think the answer was me.
But I was wrong on all counts. Science has shown us that MSG is completely safe. Governmental bodies around the world list MSG as a safe ingredient. MSG is a molecule made of sodium and glutamate. Glutamate is the most prevalent amino acid in our bodies and essential for our well-being. In fact, it is so important that our bodies even manufacture it. Science also explains that glutamate activates our fifth taste, umami. Humans are wired to like umami, and, as such, it is appreciated around the world. Umami is a key taste component in many global favorite foods like parmesan, miso, fermented fish sauce, dry-cured sausages, sun-dried tomatoes and more.
With the universal understanding that MSG is safe and is a pure form of umami, where does this leave us as chefs? Should we use it? Does it have a place in cuttingedge, farm-to-table kitchens? I believe that a concentrated source of umami is congruous with great cuisine. After all, we use salt daily to deliver concentrated salinity. Over the years, I have known many successful chefs who added MSG covertly to their dishes. Today, more chefs are openly experimenting with MSG to enhance umami and the deliciousness of their food. The question I often get is how much MSG should you add to food? The answer is simple. MSG is a perfectly safe ingredient at any level in our food. Like salt to salinity, adding too much MSG can unbalance a dish by pushing
the umami levels too high. But MSG is not to be feared. Experiment with it. Sprinkle it like you would salt.
After years of misinformation around MSG, the tide is turning and people are not only increasingly understanding that MSG is completely safe but also that MSG is a desirable, even trendy ingredient. Food trend reports tell us that MSG is gaining acceptance as people seek out authentic global ingredients and learn the fallacy and deception of “no-no” lists. Today, MSG is being hailed on menus as a cool ingredient, sometimes viewed as the “new kid on the block” despite being around since 1909. Don’t just take it from me. According to Mintel’s “Ingredient Watch: Debunking MSG” report, between 2018 and 2023, 75% of social media posts that mentioned MSG contained positive sentiment toward it. Ajinomoto’s own perception studies show that Gen Z (the future of our business) and millennials are increasingly embracing MSG with a positive attitude. Perception is changing. MSG is safe, easy to use, contributes desirable umami to your food and is increasingly perceived positively. All of this leads me to the title question. Fellow chefs, what are you waiting for?
ACF Chef Christopher Koetke, CEC, CCE, HAAC is the corporate executive chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that highlight AHN’s portfolio of solutions and ingredients. Previously, Chef Koetke spent more than 20 years with Kendall College School of Culinary Arts in Chicago as executive director and vice president of the former parent company, Laureate International Universities.
Culinary Education Today, Tomorrow and Beyond
How educators are adapting to changing times and student needs //
By ACF Chef Paul Sorgule, AAC
Many seasoned chefs reflect with great pride on their most rewarding accomplishment — training young cooks for a career in food. Helping to develop foundational skills, showing the importance of discipline, nurturing a growing passion for food and service, and providing opportunities to find a person’s niche is exhilarating and fulfilling. Some chefs embrace the role of culinary educator, shaping the next generation of cooks and chefs. Teaching is a calling; training is a way of life for chefs.
Culinary education’s exponential growth may have leveled off from nearly 1,000 programs at its peak years ago, but the need for accomplished graduates has not. The industry of food continues to evolve; so, too, must culinary education and the focus of those dedicated educators.
Change is a natural occurrence — some level of resistance to it is inevitable. Today’s educational institutions are busy searching for the critical answers to what, where, when and how they should teach and train in a rapidly changing environment while approaching a contemporary student who learns in a different way. Technology is a factor, how the food industry is portrayed is another, and certainly the stereotypical lifestyle of a cook or chef contributes to the what, where, when and how.
Here are some themes in the culinary education segment that will take hold in 2024 as the new school year starts and likely beyond.
The Changing Routes of a Career Culinarian
Working in a high-octane fine dining restaurant has long been the dream of many students beginning their culinary education. The adrenaline rush of preparing and plating works of art is real, but alas, it is not for everyone. There are so many other culinary segments that need and are actively looking for young culinarians, including corporate dining, hotels, resorts and health care to name a few. There are also more opportunities (and openings) for personal chefs, research chefs and culinary instructors. As such, educators are working to develop programs that meet the breadth of opportunities available to today’s students.
“Culinary career choices have exploded and evolved beyond
traditional roles to include food truck entrepreneurs, wellness coaches, resort mixologists and even Hollywood producers and TikTok influencers,” says ACF Chef Kirk T. Bachmann, CEC, AAC , campus president and provost, Auguste Escoffier School of Culinary Arts. “The common thread to preparing students for success is having a solid foundation of culinary skills, which can be learned in a variety of ways including apprenticeships and traditional culinary campuses as well as remote learning with hands-on practical application.”
Alternative Education Opportunities
These days, with so many challenges that students face, including needing to have the financial resources and time required to earn a culinary degree, some are choosing to veer away from traditional schooling and instead, “earn while they learn” through apprenticeships.
Apprenticeships — once the primary way cooks learned the trade — are coming back. They allow students to fulfill coursework on their own time while earning a paycheck and learning on the job at a quality operation offering a structured training environment.
Schools are also making changes to create more apprenticeship and apprenticeship-like programs. The food industry has a need for hardworking, eager, foundationally prepared employees, and the industry needs them NOW. Culinary schools, once focused solely on degrees, are now expanding their offerings to include skill certifications, quick job training, and specialized credit-bearing certificates that can be stand-alone or stacked to earn a degree. Programs from a few weeks to less than a year are becoming available as education and the business of food collaborate on needed solutions to the labor challenge.
“Success in the kitchen requires working in a professional manner encompassing the fundamentals of cooking, knife skills, proper sanitation safety and those soft skills that focus on interaction with and respect for
others,” says ACF Chef Warren Leigh, CEC, professor and Culinary Arts Department chair, Holyoke Community College in Holyoke, Mass. “Concise, seven-week courses that focus on these skills are one way to help the workforce prepare for entry-level positions or to move up to a better-paying job. These courses respond to the immediate needs of the industry and cooks looking for quick entry into the kitchen. This is an effective way to increase the inventory of products and services we provide while continuing to build a symbiotic relationship with stakeholders.”
Virtual Learning
The pandemic pushed educational institutions to adopt an online presence. Necessity is truly the mother of invention as educators were not only able to adapt, but also re-create connections with students, the way content is delivered and creative opportunities to assess skills and knowledge without in-person activity. Now that we “broke the ice,” online education, in some form, is and will remain part of a culinary curriculum. Whether fully remote or through various hybrid programs including some level of in-person assessment or short residencies, there is no turning back. Online education will continue to improve the way we deliver what it takes to be a successful cook and chef.
“Culinary education is constantly evolving to meet the demands of an ever-changing foodservice industry,” says ACF Chef Michael L. Carmel, CEC, CCE , department head, the Culinary Institute of Charleston. “As educators step up to meet these changes, the idea behind the words ‘mise en place’ still holds true. Educators now compete with technological advances that bring students instantaneous culinary knowledge that used to take chefs years to learn. To advance in our careers, we must continue to embrace technology so we can deliver our curriculum and impart meaningful skills to our students, whether in a physical teaching kitchen, virtually online or even through AI [artificial intelligence]. Our ‘mise en place’ must be our willingness and shared passion to learn new modalities and to continue to be effective educators.”
Ongoing Learning and Relationship-Building
The demands on chefs and the growing need for a different skill set are driving colleges to rethink the scope of connection with their students and graduates.
The belief that a culinary education never ends opens the door to a plethora of continuing education initiatives, refresher courses, advanced certifications, retreats, workshops, webinars and online courses designed to serve students or graduates wherever they are on their career ladder. (Don’t forget, the ACF Online Learning Center offers a host of beginner and refresher courses for students, mid-career and seasoned professionals to earn continuing education hours and specialized certificates.)
Culinary educators also recognize the growing importance of building relationships with other food industry leaders — and vice versa. A student’s education must include real-world application if that student is to be “kitchen ready” at graduation. Industry leaders need to communicate with schools so that there is a deeper understanding of expectations from graduates. Those same schools must help to “train the trainer” so that there is continuity in what is offered and how students are assessed.
ACF Chef Kirk T. Bachmann, CEC, AAC, campus president and provost, Auguste Escoffier School of Culinary Arts, addresses students, faculty and parents at a graduation ceremony (above); ACF Chef Michael L. Carmel, CEC, CCE, department head, the Culinary Institute of Charleston, teaching his students in the kitchen (below).
In decades to come, this relationship will need to continue to improve — we share common goals.
These are exciting times for the culinary field, those involved in culinary education and the next generation of young cooks who will continue to move the profession forward. The foundations remain paramount, a new skill set is essential, knowledge is power, and strong relationships
The Chef’s Role in Educating Hospitality Management Students
By ACF Chef Adam Roy, MS, CEC, CHE, Dr. Lewis J. and Ruth E. Minor professor of culinary business, School of Hospitality Business, Michigan State University
As I wait for my CCE approval, I recall my brief career as an educator. After a long career as a culinary executive, I transitioned to a culinary educator position in South Korea. I poured my heart and soul into sharing my knowledge of various world cuisines with my international students in a great facility. I piled all of my culinarian years into dynamic kitchen sessions using historical references, personal travel stories, and techniques I have learned along the way. It was challenging, humbling, and overall, personally rewarding.
When I returned stateside, I accepted a position in 2021 at the University of Wisconsin-Stout’s hospitality leadership program. In 2023, I joined the School of Hospitality Business at Michigan State University. These two roles have been very different compared to my culinary educator’s experience in Asia. I still taught — and continue to teach — culinary, beverages, management and leadership in both locations; however, my target audience changed.
I didn’t wait to realize this difference. It came naturally as I noticed a difference toward a passion for the culinary arts, food management and operations overall. Hospitality management students have a different culture than culinary students. Young culinarians come early, proudly wear a uniform, prep stations and look ahead of what we are doing so they can take pride with the products they create.
When I talk to hospitality management students, they presume the Foodservice Systems II class I teach is a “cooking class.” I strive from Day 1 to educate them that this is a culinary management class. I reinforce this with lessons in menu management, food safety systems and restaurant concept development. These students, 99.99% of them at least, will never cook professionally. They will, however, work with and possibly manage culinary teams along with experienced culinary leaders. These students need to know how to research
between educators and chefs will become the fuel that feeds the fire of learning.
ACF Chef Paul Sorgule, AAC, a 50-year veteran of the foodservice industry, is a longtime culinary educator, former dean of Paul Smith’s College and former vice president of the New England Culinary Institute who has been running his own foodservice consulting and training company, Harvest America Ventures, LLC, since 2012.
food and beverage trends, motivate a culinary team and help manage costs, leading to a positive business result.
In my professional opinion, my role is to educate this audience on how to work with a professional chef, respectfully hold a chef responsible and support chefs with resources to be successful. Long gone are the hospitality school cooking classes that are fun but do not impact hospitality management students’ careers the way they should. Chefs can pass on more than just cuisine and technical knowledge. It would be selfish of me to focus on basic culinary skills as educators know there is not enough time for this in a 3-credit course at a hospitality management program. I strive for project-based learning, hands-on lab participation and positive, hard-working attitudes. I find it difficult to judge students on skills and “culinary level” they have yet to properly learn.
Dr. Lewis J. Minor was an innovator. Some of you reading this knew him personally, but most of you have heard his name working in the culinary world (Minor’s bases). We even have an ACF award named after him: the Dr. L.J. Minor Chef Professionalism Award , which is s presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. I am honored to carry his family’s name on my official job title, as many years ago he noticed that a chef is an important part of a hospitality management student’s educational journey. He cemented this role at MSU in hospitality education by donating this endowment ensuring the program always has funding and never goes away. I see other hospitality programs doing away with this type of education. But doing so walls us off from being able to teach, train and recruit these future leaders and partners.
NCR Quiz
September/October 2024
By Robert Penry
What is the recidivism rate for graduates of the culinary program started by ACF Chef Jimmy Lee Hill, HAAC, as highlighted in the film “Coldwater Kitchen”?
a. 26%
b. 16%
c. 12%
d . 6%
What is the “rule of five” as discussed by ACF Chef Jeffery Quasha, CEC, CCA, AAC?
a. Every ingredient should be sourced from within five miles.
b. No ingredient should be purchased without five different applications.
c. Every ingredient should be used within five days of purchase.
d. Only bu y ingredients that cost less than five dollars.
What percentage of consumers are interested in low-alcohol drinks, according to Datassential's “Future of Drink” report?
a. 25%
b. 45%
c. 58%
d . 70%
What does the acronym P.A.W. stand for regarding Lebanon County Career and Technology Center’s culinary program located in Lebanon, Pa.?
a. Preparation, Action, Work
b. Patience, Attitude, Workmanship
c. Precision, Accuracy, Willingness
d. Professionalism, Attitude, Work Ethic
Culinary competitions offer students a chance to showcase their skills but do not contribute to their career development.
a. Tr ue
b. Fa lse
What is “menu mapping” as described in the context of the restaurant/foodservice industry?
a. The process of creating a visual representation of the restaurant’s seating layout.
b. A method of visually identifying which menu items require specific equipment and supplies.
c. The process of designing a menu to appeal to a specific target demographic.
d. A technique for organizing menu items by popularity.
Why might specialized equipment like woks or rotisseries be positioned at the end of a cooking line?
a. To save space in the kitchen.
b. To make them more accessible to chefs.
c. To allow easier replacement if the menu changes.
d. To keep them away from heat-sensitive equipment.
How does ACF Chef Anthony Jung, CEC, modernize the classic bibimbap in his deconstructed version?
a. He uses quinoa instead of rice.
b. He replaces the egg with a dashihollandaise sauce.
c. He adds raw fish to the dish.
d. He uses tofu instead of beef.
According to a survey conducted by Menu Matters, which ingredient was identified as the top premium food choice for Gen Z consumers?
a. L obster
b. Un i
c. Tr uffle
d. Caviar
Which university won the "Innovative Dining Program of the Year" award at NACUFS’ 2024 National Conference?
a. University of North Texas
b. L iberty University
c. University of California San Diego
d. Pennsylvania State University
Bartenders are encouraged to avoid using complex techniques when creating nonalcoholic beverages, as simplicity is key to these drinks.
a. Tr ue
b. Fa lse
The International Day of Awareness of Food Loss and Waste, sanctioned by the United Nations, is held on which date?
a. September 29
b. October 16
c. November 12
d. December 8
See the rest of the questions, finish the quiz and earn four CEHs toward your certification on ACF’s new Online Learning Center at acfchefs.org/olc
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