CompetitiveEdge
August 19-21, 2010
Visit the ACF Web site, www.acfchefs.org,
for more information and updates.
SUNCOAST CHEFS HELP RAISE FUNDS
FOR SCHOLARSHIPS
Volunteers at the Ryan Wells Foundation
“Evening with the Chefs” fundraiser, from
left to right: Tod Hess, CEC, president, ACF
Inc. Florida Suncoast Cooks Association;
two culinary students from Northeast
High School, St. Petersburg, Fla.; and Joe
Erickson, CEC.
August 23, 2010
September 12-14, 2010
ACF Inc. Florida Suncoast Cooks Association
members were among the featured chefs
and volunteers at the Evening with the Chefs
fundraiser, held at the Sheraton Sand Key
Resort, Clearwater Beach, Fla., May 5. More
than 350 people attended the event, which
featured live entertainment, a silent and
live auction, and the presentation of 2010
scholarships. The event raised $100,000 to
benefit the Ryan Wells Foundation, which
was established in 2005 in honor of Ryan
Michael Wells to enable students to live out
Ryan’s dreams by pursuing careers in the
culinary-arts and hospitality fields.
January 14-16, 2011
ACF FEATURED IN
F&B WORLD
The American Culinary
Federation was featured
in the May/June issue
of F&B World. In
“What’s Next In Culinary
Education,” writer Anna
Sison-Soriano takes
a look at the Center
for Culinary Arts
(CCA), Manila, Philippines, the country’s
pioneer professional culinary school, and
highlights the school’s program accreditation
through the American Culinary Federation
Education Foundation (ACFEF). The article
also features Michael Ty, CEC, AAC, ACF
national president, who was one of the three-member team at the school during a recent
accreditation site visit. In addition to the
Philippines, ACFEF has accredited programs
in Bermuda, Peru and Switzerland.
ACF Midlands Chapter held its first ACF
practical exam at Culinary Institute at
Carolina, University of South Carolina
(USC), Columbia, May 15. Pictured, left to
right: Michael A. Kester, CEC, CCA, AAC,
lead ACE evaluator; Ron Andrews, CEC,
ACE, president, ACF Chefs of the Low
Country; Julian Pernell, CEC, CCE, chef-
instructor, USC; Edmund Chinners, CEC,
CCA; Wolfgang Bierer, CMPC, CEC, CCE,
AAC; and Thorir Erlingsson, director, Culinary
& Wine Institute, USC.
