PRESIDENT’S MESSAGE By Michael Ty, CEC, AAC
DISCOVER THE WORLD OF ACF
We have all heard people
say, why should I join ACF?
Others ask why they should be
involved in any organization.
There are arguments that the
reason many of us do not
belong is lack of time, or
the organization has nothing
to offer, or the leadership is
not attending to the needs of
members or considering what
potential members might want.
At the end of the day, you
belong to an organization that
satisfies your needs.
The Internet has advanced
a desire to belong, but we
do not correlate it with
becoming a member of an
organization such as ACF.
Let’s take a look at Facebook,
one of the busiest social
media networks. We use
Facebook to communicate
with friends and share
everything from recipes to
cooking tips to advice.
Well, ACF is like Facebook in
sharing with its members, but
many of us are unaware of the
information we can access and
share with others. I encourage
you to visit www.acfchefs.org.
Then, for example, go to the
Chef & Child Foundation
page, where chapters share
how they work with their
communities on the vital issue
of child nutrition. We have
applications for scholarships,
awards, competitions and
contests, and information
about membership,
certification and educational
opportunities. Find out
about upcoming events, and
explore ACF’s partnerships
with ACF Culinary Team
USA, WACS and others.
Further resources include
job postings, mentoring
opportunities, a video library
and the Chefpertise Guide,
where you can become a
resource and share your
expertise with others.
We also have three
publications: The National
Culinary Review (NCR),
Sizzle and The Culinary
Insider (TCI). We publish
NCR 10 times a year, with
articles that provide cutting
edge information on culinary
trends and features on issues
important to the foodservice
industry. We have information
PHOTO CREDIT: T.R. Laz
TOP RIGHT: Michael Ty, second from left, celebrates with ACF Capital District—
Central New York Jan. 8 in Schenectady, N. Y., at the Chapter President's Gala and
Awards Dinner. Left to right, back: William Trought, Canada Cutlery Vendor of the
Year; Robert Payne, CEC, Chef of the Year; Christopher Allen Tanner, CEC, WCC, CHE,
chapter president, Chef Educator of the Year; Paul Desjardins, Horizon-Horizon Bradco
Vendor of the Year; and left to right, front: Vanessa Berisic, Junior Culinarian of the
Year; Yono Purnomo, CEC, Wayne Mabie Achievement Award, Presidential Medallion;
Joan Dembinski, CC, Presidential Coin; Thomas Alicandro, CEC, CHE, Presidential
Coin; and Michelle Anaya-Malone, CC, Student Chef of the Year.
on what is happening in the
world of ACF. There are
sponsors and advertisers to
use as resources for products
and equipment.
Sizzle is published digitally
four times a year. The intent
was a magazine for students,
but many educators use it as
a resource for lesson plans,
or chefs in their kitchens
as a tool for their brigade.
You can sign up for a free
subscription and be alerted
by email when a new issue is
available. TCI is published
and emailed every two
weeks and provides industry
news, as well as important
deadlines and information.
The 2009-2011 board of
directors worked diligently
on a strategic plan, with the
goal of making ACF a world-
class organization. This can
only be accomplished through
education and certification,
and we provide educational
opportunities at regional
conferences and the national
convention. We also have
apprenticeship programs,
and we are well-known
throughout the world as
leaders in accrediting programs
in schools. Those who take
advantage of competition
opportunities gain valuable
learning and experience that
enhances their portfolios.
Take the time to absorb all the
information available and share
it with colleagues who may not
be ACF members. Get them
involved by asking for their
suggestions, and encourage
them to join ACF so they can
share their expertise and learn
from others. Invite them to
attend a regional conference.
There are no borders when
it comes to attending a
conference, so choose one that
fits your time schedule and
educational program needs. I
look forward to seeing many of
you in the coming months.
