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ACF Greater Atlanta Chapter News  

August 24, 2012 

  

   
 
2012 - 2013 ACF Greater Atlanta Chapter Partners
 
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M Deihl Regional
President's Message

When was the last time you thought about commitment, dedication or anything along those lines? I mean you actually sat down and really began to wonder, "Am I really into this, do I like what I'm doing, is this the right career for me"? I have asked myself this question for the last 30 years every New Year's Day and I keep coming up with the same answer, YES; I am committed to my profession! Most people have trouble committing to the actual content of an email or text message these days, we've all read those quick shot responses we receive just so they can hit send and move on. I believe this type of communication and lack of commitment has put us in a state of apathy because we have not created strong foundations that can weather any storms. Building a great foundation, be it your family, your job, your personal interests, even your hobbies and yes your passions, needs dedication and commitment

About seven years ago I was asked and accepted the commitment to run for President of the ACF Greater Atlanta Chapter. I had passion, I had dedication and I had a vision of what we could do as a group with the right commitment to the right causes. Shortly after being elected I began to express my ideas and vision to our Board. Honestly, a few of them thought I had lost my mind, and those were my close friends. At my first board meeting, after bringing up the subject of hiring someone to handle the business-end of our Chapter, which by the way was not met with great affection , I remember coming home and asking myself, "What the hell did I just get into?". I remember thinking, I had accepted the responsibility of running for office and now it was time to "put up or shut up".

  

Fortunately, I was able to articulate my ideas with the passion and dedication I had felt for the ACF, and yes, no one knows better than I that the ACF is not for every chef out there. But the impact we have in our community as a group of Culinary Professionals is non-disputable and that my friends, IS FOR every culinary professional out there. The Atlanta ACF Chapter is second to none in this country and beyond when it comes to chefs making a real difference in the lives we touch, but how did we get here. Many of you who are new to the area see a successful group gathering monthly, helping each other out, networking and uniting for the causes we believe in. Let me tell you, it was a long hard road of work, passion, dedication and true commitment by a great group of culinary professionals who just needed the right direction and an incredible Executive Director who helped us execute our plan.

  

I truly believe that it is healthy physically, spiritually and mentally to be a part of something much bigger than ourselves, to give back just a little. All I ask of you is the same thing I asked seven years ago when I began this journey as your president, come to an ACF meeting, help us out with one of our fundraisers and then decide if being part of this great group of culinary professionals is something that's right for you. You'll be surprised, I sure was 30 years ago at my first meeting.

  

I feel very fortunate to have been able to be a part of this unbelievable ACF journey with its "ups and downs" over the years. It's truly amazing that I still tear up every Christmas morning as I leave the USO at the Airport on my way home to celebrate Christmas with my family after feeding and visiting with our troops. YES, OUR troops who are heading back for their 3rd and 4th tours overseas with no family there on Christmas but the ACF Family of Chefs who believe in something much bigger than themselves. You really want to talk about commitment and dedication, walk in the shoes of these young men and women for just one day, I can't even imagine it.

  

In closing I wanted to announce that I have again accepted the nomination to run for the ACF National Board of Directors as the Southeast Regional Vice President. I believe what we have accomplished together in Atlanta came be duplicated in the southeastern United States and beyond. I have learned from experience that to achieve this goal I will need all of the support that this great culinary city of Atlanta can provide me. This cannot be done alone; I will need all those kind words of encouragement you have provided me in the past, along with the commitment and dedication from all of those who believe in me. I am committed and dedicated to the next phase of this lifelong journey as a professional chef and a leader. So why not come along for the ride, see what we can accomplish together and really... what have you got to lose!

  

So I will ask you one more time: When was the last time you thought about commitment, dedication or anything along those lines to something much bigger than yourself?

  

Cook and Live with Passion!

 

M Deihl Signature  

 

Michael Deihl, CEC® CCA® ACE AAC
Executive Chef
East Lake Golf Club

  

President
American Culinary Federation
Greater Atlanta Chapter

  

ACF SE Regional Assistant VP
ACF SE Regional Ethics Chair
ACF State of Georgia Coordinator
2008 ACF Chapter of the Year

 
September Monthly Meeting

September 10, 2012
(Note: Second Monday of the Month)
6:00PM to 8:00PM

235 Williams Street, BLDG 2 West
3nd Floor Above Exhibit Hall
Atlanta, GA 30303

Inland Seafood Food Show
Come early and enjoy the food and wine!
To learn more about the show and register go to:
2012 Inland Show

It's Back! Strictly Social

 

Tour  

The ACF Atlanta Chapter was treated to a fun relaxing social event with great food, wine and first class sweets. The event was held at CSM/Brill Corporate office and test kitchen in Tucker GA, on Monday August 20th. The facility is right across the street from one of their large bakery plants. The chefs were all given tours of the very impressive test kitchen with its research, baking and science labs. This was something to really see as a chef.

 

Attendees enjoyed sliders, kabobs, lobster shooters, cheese cakes, truffles and pies galore. All thanks to Southeastern Mills, Cohen Brokerage, CSM/Brill and Kenny's Great Pies.

 

Many thanks to SBB & Associates for the use of the stemware that allowed the wine to be served, New "the right way".

 

The evening turned out to be exactly what it was designed for, relaxing with friends, making new ones and reconnecting with old ones. One attendee was overheard saying, "It has been too long since we have had a Strictly Social, I hope it will not be that long again before the next one." Keep a look out for the next... Strictly Social!

 

Thank You

CSM/Brill
Cohen Brokerage Company
Kenny's Great Pies fun
SBB & Associates
Southeastern Mills

 


   

   
 


Yummy
  


       SE Mills Logo

Grilled Niman Ranch Pork Chop with Grilled Georgia Peaches, Spiced Pecans, Sweet Potato Puree and Jack Daniels Cream Sauce

 

This recipe uses many of the ingredients we in the south love to cook with - pork, peaches, pecans, sweet potatoes and Tennessee whiskey.  I guess we can drink the last ingredient as well.

  Ranch Pork Chop

For the pork Chop-

Make the following marinade-

1 cup salad oil

1/4 cup white balsamic vinegar

1/4 cup fresh orange juice

1/2 t. salt

1/4 t. cracked black pepper

1 T. sorghum syrup

Mix all ingredients until blended. Marinate pork chop under refrigeration for 2-6 hours.

 

For the peaches- peel 1 large peach, reserving any juice. Squeeze juice of one lemon and sprinkle with 1 T. of brown sugar. Reserve

 

For the pecans- mix 1/2 cup pecan halves with 2 T. honey, 1/4 cup melted butter, 1/8 t. each cayenne, black pepper and white pepper. Bake at 350 in single layer for 15 minutes.

Remove and gently place pecans on oiled stainless steel surface. Wearing gloves, separate pecans and mix until room temperature and crisp. Reserve half of the pecans for plating, store remaining pecans in airtight container for future use.

 

For the Jack Daniels Cream Sauce-Place 1 cup Jack Daniels in sauce pot and reduce by half over gentle heat. Turn heat up until liquor flames, add 1 cup demi glace, one chopped shallot and a thyme sprig. Reduce heat and simmer for 15 minutes. Add 1/4 cup cream and simmer for 5 minute's. Adjust seasoning

 

Sweet Potato Puree-Cook one large sweet potato in 375 degree oven until very soft. Remove skin and puree thru food mill. Add 3 T. soft butter, 1/4 cup heavy cream and 1 T. of turbinado sugar. Season with salt and white pepper

 

Assembly

Brush off excess marinade and grill pork chop until medium.

While pork chop is cooking brush peaches with clarified butter and grill until tender but firm. Arrange pork chop on top of sweet potato puree, garnish with grilled peaches, pecans. Drizzle sauce around the pork chop. Top with local micro greens.

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Coming Events

 

August 24, 2012 - Can Can Ball

 

September 10, 2012 - Monthly Meeting 

 

September 10, 2012 - Inland Seafood Food Show

 

October 1, 2012 - Monthly Meeting - Phoenix 

 

October 1, 2012 - Chefs Gathering - Phoenix 

 

October 6 & 7, 2012 - Taste of Atlanta - Volunteers Needed... Chefs & Students

 

October 20, 2012 - Halperns' Wild Game Competition  

 


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Contact:Box RedCheryl

Cheryl Glass

PO Box 13223
Tallahassee, FL  32317
850.556.7736
cheryl@acfatlantachefs.org
www.acfatlantachefs.org