Congratulations to the Newest Certified Master Chefs®
The grueling eight-day Certified Master Chef (CMC) exam has concluded, and we would like to congratulate the two chefs who now hold the highest and most demanding achievement level of ACF certification.
The newest Certified Master Chefs are:
■ Jonathan Moosmiller, CMC, executive chef, Southern Hills Country Club, Tulsa, Oklahoma
■ Daryl Shular, CMC, director of education/executive chef, Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia
Held at Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, California, Oct. 26-Nov. 2, the master chef certification exam tests candidates' culinary skills, technique and endurance. The CMC certification is considered the highest and most demanding of ACF's certification levels, and we are proud of these chefs for their hard-won accomplishment.
We sincerely thank Le Cordon Bleu, the CMC evaluators and the apprentices. Without this team of people, this exam would not have been possible. We also thank the CMC candidates, as each of them displayed tremendous courage, as well as the qualities of a chef that make us proud.
Learn more about the exam and the candidates on our website, and on Facebook and Twitter. Photos will be available soon on Flickr.
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ACF Presents the Signature Series
ACF's Signature Series will host several upcoming events, including ChefConnect: Baltimore, ChefConnect: Indy, ACF regional competitions and the American Culinary Classic. Register for your ChefConnect event today! |
My ACF Story: Eric Watson, CEC
For 85 years, chefs, students and foodservice professionals have benefited from membership and involvement in ACF. Eric Watson, CEC, owner of Mezzaluna, Fargo, North Dakota; Mosaic Foods, Fargo; and Rustica Eatery & Tavern, Moorhead, Minnesota; and a member of ACF Red River Valley Chefs Association, shared his story. Below is an excerpt.
"Fargo is surprisingly fun and hip. Unfortunately, most people don't realize it, which is one of the reasons I started ACF Red River Valley Chefs Association in 2013," said Watson. "Even though we are less than two years old, our chapter is working to establish a local ACF certification test site, start an ACFEF apprenticeship program and develop a local culinary institute in partnership with the community."
Do you have a story about how your involvement in ACF has greatly impacted your career and your life? Tell us!
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US Navy Collaborates with Royal Navy to Win Gold in UK Exercise Joint Caterer Competition
Team captain CSC Michael Edwards, CEC, PCEC, and CDR Danny King, director of naval foodservice, led a team of five culinary specialists who, through collaboration with the Royal Navy culinary team, won two Hotel Olympia-judged gold medals, six silver medals and four bronze medals at the 2014 Exercise Joint Caterer competition. Also, Edwards became the first American to win the coveted British navy's Armed Forces Chef of the Year title.
The competition, which took place in October, was hosted by the UK Ministry of Defense in Shrivenham, England. The collaboration between the U.S. Navy and the Royal Navy was part of an overall initiative to share culinary training ideas, and involved months of planning as well as a week of combined practices at the Royal Navy's culinary training school, the HMS Raleigh.
"Working with the Royal Navy provided a new perspective on culinary training. Culinary competition is very important to them. It is a developmental step in their navy culinary training," said Edwards.
Bravo Zulu to the U.S. Navy Culinary Competition Team!
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Apply Now for a Continuing Education Grant from Ment'or Foundation
Food, beverage and service professionals with at least three years of work history are eligible to apply for one of more than 30 grants. Grant recipients will be provided with a one-, two- or three-month grant to cover housing, transportation, salary and basic living expenses during their time with a program mentor. Applications must be submitted by Nov. 14.
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In The News
Top 100 Independents, Restaurant Business
In October, Restaurant Business magazine ranked the top-grossing independent restaurants in America. Zehnder's of Frankenmuth, Michigan, was on the list with an average check size of only $14---impressive when others reached as high as $220.
The story of Zehnder's began in 1929 when William and Emilie Zehnder served their first guests. Surviving almost a century so far, the restaurant has grown to include a golf course, water park and hotel. Still a family-owned and -operated establishment, John Zehnder, CEC, AAC, is executive chef and food and beverage director, and Robert Zehnder is the kitchen operation manager.
Congratulations, chefs, on this accomplishment!
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ACF Chefs posted, "Jeffrey Quasha, CEC, CCA, executive chef at Memorial Health, Savannah, Ga., gathered a team of local chefs, celebrities and volunteers at East Broad Street School for #ACFChefs Childhood Nutrition Day. The students were given a nutritious meal of spaghetti and mushroom meatballs, green beans and strawberry shortcakes."
ACF Chefs posted, "First CMC candidate hits the kitchen at 6:45 a.m. All ingredients have been pre-measured for the healthy cooking segment. Yesterday's briefing explained that they will have four hours and thirty minutes before service window opens."
Share your comments and stay connected on ACF's Facebook page.
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Twitter Tweets
F&B Magazine tweeted, "@ACFChefs ACF Culinary Team USA to Compete at Culinary World Cup in Luxembourg"
Marc Dunham tweeted, "Good luck to all of the @acfchefs #ACFCMC candidates this week! Go get em chefs!"
Follow us and tweet your news @acfchefs.
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