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Ty thanked chefs for their participation
in the Chef & Child Foundation’s Chef
Outreach to the Community day. He
also acknowledged the military chefs
who participated in the ACF National
Championship Freedom Chef Challenge.
“I am proud that these fine men were
able to come here and compete. They
are no different from us. They are true
professionals and have the additional
responsibility of defending our country
and freedom.”
consider sitting with other members tonight
[at the President’s Grand Ball], as well,
even sitting with a student culinarian and
starting a mentorship relationship.”
Next year, the ACF National Championship will
feature a healthcare chef challenge in which
chefs prepare nutritious meals, Ty announced.
Going forward, the theme for ACF regional
conferences and national convention will
be Experience the Power of Connection,
which focuses on the value and importance
of getting to know your fellow chefs. “Today
you experienced being seated randomly
and, hopefully, you met someone you did
not know before,” Ty said. “I hope you will
During his state-of-the-ACF address, Ty
highlighted successes from the 2009-2011
board of directors’ first year in office, which
included balancing the 2010 budget, reaching
out to members, restructuring the national
office, renegotiating hotel contracts for lower
room rates at ACF events, increasing the
value of membership, holding ACF Culinary
Team USA accountable for its budget,
transitioning to digital publications, focusing
on investments and being more transparent.
meals to soldiers passing through the
Hartsfield-Jackson Atlanta International
Airport—four years ago. “If you have the
opportunity to feed those who protect you,
it’s kind of a no-brainer. We have fed more
than 1 million troops since we started.”
Sam Choy, right, talks to General Session
attendees before he and Michael Ty begin
their cooking demo.
Four chapters, one from each ACF region,
shared their success stories. Chapter
board members spoke about challenges,
successes and goals, which included the
importance of attracting and maintaining
student members, the benefit of hosting
special events for chefs and foodies, and
the impact that donating talent and time for
worthy causes can have on a community.
Charley’s Steak House, Orlando, Fla. Chef Duke’s Cafe Giovanni, New Orleans Deerfield Golf & Tennis Club, Newark, Del. Marcella’s, Columbus, Ohio MorningStar Senior Living at Applewood, Lakewood, Colo. 95 Cordova, Casa Monica Hotel, St. Augustine, Fla. OAKLEYS bistro, Indianapolis University of Colorado at Boulder, Housing & Dining Services, Boulder, Colo. ACF ACHIEVEMENT OF EXCELLENCE AWARDS
Steve Jilleba, CMC, CCE, AAC, ACF
Culinary Team USA manager, introduced
the national team and thanked Team USA
supporters and sponsors. “We couldn’t
do this without you,” he said, urging all
members to get behind the team, be a part
of the heritage, and visit practice sessions
and “be our cheerleaders.”
Ty then delivered the second half of his state-of-the-ACF address, which covered a look at
the coming year, the importance of student
mentorship, fostering a stronger partnership
with the U.S. Department of Agriculture
(USDA) and government, creating two at-large board-member positions and drafting a
strategic plan for ACF’s future.
“Food is a very, very powerful medium,” said
Michael Deihl, CEC, CCA, AAC, chairman
of the board, ACF Greater Atlanta Chapter
Inc., which began Operation Chefs Unite—
a program that enlists volunteers to serve
Cooking with Sam Choy
One of the highlights of General Session
was a cooking demonstration by Sam
Choy, chef/owner, Sam Choy's Breakfast,
Lunch and Crab, Honolulu, and Ty.
