NEWSWORTHY
ACF CERTIFICATION
HIGHLIGHTED AT
ASIAN “FEASTIVAL”
SAN DIEGO CHAPTER MAKES AWARDS
DINNER POSSIBLE
While a lively crowd of foodies grazed on the
authentically prepared foods and beverages
of 20 Asian restaurants, ACF national
president Michael Ty, CEC, AAC, made the
case for certification before a group that is
rarely exposed to it: Asian-American chefs,
restaurant owners and their fans.
ACF president Michael Ty, center, with Kevin
Wong, left, and George Wong, right, at the first
annual Asian Food Feastival.
The Exploring program offers students
14-20 years old career opportunities, life
skills, citizenship, character education
and leadership experiences in a variety
of trades. In addition to securing the
venue and dinner at a low cost for the
organization, the chapter enlisted the help
of its Explorers to help plan the menu, prep,
cook and serve.
Mike Ames, center, president of Chefs de Cuisine Association of San Diego, assists Eric Satrom, left, and Raul Quevedo, students from the chapter’s culinary arts Explorers Post, as they prepare for the Explorers Post Awards Dinner.
More than 350 guests gathered in the main
ballroom at the Holiday Inn on the Bay, San
Diego, Sept. 26, for the first Explorers Post
Awards Dinner for the fire department,
police department and border patrol in
San Diego in more than 11 years. The
dinner was arranged by Chefs de Cuisine
Association of San Diego, which began
a culinary arts Explorers Post in January.
More than 600 people attended the first
annual Asian Food Feastival at the Sheraton
LaGuardia East Hotel, New York, Sept. 6,
where Ty not only educated restaurant owners
and their chefs about the value of certification,
but informed the many lay gourmands in
attendance about the professionalism and high
standards that underpin ACF certification.
NORTH CAROLINA CLUB OFFERS CULINARY
TRAINING FOR SOLDIERS
now executive chef, and a member of ACF
Triangle Chefs, says it is a simple way he and
his staff can help the soldiers, many whom
will soon be deployed.
“There is no reason why there can’t be more
Asian-American chefs earning certification
and being part of this organization,” Ty said.
Looking for ways to give back to the
community, 10 years ago, Highland Country
Club in Fayetteville, N.C., began offering
training to soldiers in the culinary field
from Fort Bragg, N.C. Russell Neff, CEC,
“They have the opportunity to participate in
banquet production, become familiar with à la
carte cooking for our restaurant and learn the
fundamentals of baking for several weeks,”
says Neff. Sgt. Daniel Hanshew and Spc.
Pacifico Soldati were the club’s most recent
graduates Sept. 17.
The event was founded and organized by
ACF Certification Commission member
Wendy Chan and daughter Veronica Chan.
– Milford Prewitt
IN MEMORIAM
We mourn the passing of our fellow culinarians, who
meant so much to the industry and to the American
Culinary Federation.
T.E. Williams, CEC, CCE, AAC
ACF Chefs Las Vegas
Samuel P. Caniglia
ACF Chicago Chefs of Cuisine Inc.
Rhett Denman
ACF Tampa Bay Culinary Association Inc.
Peter Kokenes
ACF Chicago Chefs of Cuisine Inc.
SEND US YOUR NEWS
NCR wants to hear what our ACF
chapters and ACFEF-accredited
programs are doing. To be included in
the Newsworthy section of an upcoming
issue, please send a summary of your
event along with a high-resolution photo
and caption to ncr@acfchefs.net.
