I hope everyone is enjoying their summer! I am looking forward to seeing you this September as we have a full slate of events and meetings that will surely create some excitement. Next I would like to let you read the following Recap of the ACF National Convention "Published by the ACF" www.acfchefs.org. We had several Epicurean members that attend this event last week and as always it was a memory that will last a lifetime. 

 ("More than 1,000 chefs, cooks, students and foodservice professionals attended the 2014 ACF National Convention, hosted by ACF Greater Kansas City Chefs Association in Kansas City, Missouri, July 25-29. The annual event provided attendees with opportunities to advance their professional development and enhance their culinary skills through hands-on workshops and seminars, cutting-edge demonstrations, a trade show featuring nearly 100 exhibitors, national competitions and ACF' s national awards.

 This year's presenters included Pat LaFrieda, third-generation meat purveyor and owner of Pat LaFrieda Meat Purveyors, North Bergen, New Jersey, who demonstrated the art of butchery; Jacquy Pfeiffer, co-founder / academic dean for student affairs, The French Pastry School, Chicago, who shared his knowledge and expertise for making desserts; 

and Becky Wortman, chef/owner, Imagine Something Sweet, Clayton, Washington, and one of Dessert Professional's 2014 Top Ten Cake Artists in America, who demonstrated the art of sculpting buttercream showpieces.

During General Session, July 26, Rochelle Trotter, 

announced that the Charlie Trotter's Culinary Education Foundation will donate $25,000 to the American Culinary Federation Education Foundation for culinary-arts education scholarships.wife of the late renowned chef Charlie Trotter, HHOF,

  General Session included a panel tribute to Charlie Trotter by former employees and colleagues who shared memories of working with Trotter and outlined their plans for The Trotter Project, an initiative to promote culinary arts, service and education. Homaro Cantu, chef/owner, Moto, Chicago, who was also a panel member, gave a molecular gastronomy-inspired culinary demonstration.

At the national convention chefs faced off in several ACF national competitions, demonstrating their culinary skills and leadership. ACF also presented awards to chefs and establishments for advancing the culinary industry and profession.")

I would like to Congratulate 

Chef Rico DiFronzo, CEC, CCA, AAC

for his northeast regional Professionalism Award as he was recognized during the special night/dinner for this award. All four regional winners were honored and the national winner was Michael Garbin, CEC, AAC from the       

ACF Windy CityProfessional Culinarians.

 I would also like to congratulate our junior member Jesus Olmedo, from the Somerset Club, in Boston as he successfully competed to earn a prestigious spot on the ACF Culinary Youth Team USA. 

Our next meeting is on September 22nd at Georges Bank Wholesale Seafood Company in Boston. There will be demonstration and lecture on Sustainable seafood and I hope to see you all there!
 

As our club focuses on Growth and Certification, I would like to take this time for a "Certification Minute"! With thousands of chefs competing in a job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to food service industry. Certification is not only a benchmark for personal and professional achievement but it has also become recognized as a standard in the industry. Differentiate Yourself, Certification Matters! The next test will be at Le Cordon Bleu College of Culinary Arts in Boston.  For more information please contact Vice president James Connolly, CEC, CCA, AAC at james.connolly@atriaseniorliving.com