ACF Member News & Opportunities
Share your Expertise with ACF Chefs at a 2018 Regional or National Event
Speaker proposals are being accepted for the 2018 ACF event series. All proposed sessions must demonstrate innovative trends, information or techniques of interest to the culinary profession.

Submit your proposed session title, description, learning objectives, preferred conference and a brief bio by Sept. 30 for consideration.
Call for your Memorable Apprenticeship Stories
National Apprenticeship Week is Nov. 13-19. During the month of November, ACF will publish and share apprenticeship stories from ACF members. If you would like to share your story of a memorable apprenticeship, or if you would like to highlight a special chef mentor in your life, please click below.
ACF Young Chefs Club Keeps you Connected
ACF Young Chefs Club is open to all 18- to 25-year-old ACF members. The objective is to provide opportunities for young chefs across the U.S. to connect, learn and share! We want to hear your ideas for upcoming events and networking opportunities, and better understand your interests. You are the future of ACF and the culinary industry, so speak out often and loud!
Payment Plan Option for 2018 ChefConnect Conferences and Convention
ACF is offering payment plan options for early registrants for the 2018 events. Register for an event and host hotel by Oct. 1 and pay half the registration fee now, with the remainder due by Dec. 31. To register for this offer, you must call the ACF events team at 1-800-624-9458.
2018 Student Team Classical Dish Requirements
The classical dish requirement for the 2018 Student Team National Championship is Oeufs à la Neige. Competing helps you build your skills and is a great addition to your resume. The deadline to submit a team application is Aug. 31. Click below for more information and to submit your team's application.
Prove your Skill, Knowledge and Professionalism
Applications are posted for 2018 awards, including Chef of the Year, Pastry Chef of the Year, Chef Educator of the Year, Chef Professionalism Award, Student Chef of the Year, Hermann G. Rusch Chef's Achievement and Chapter Achievement awards. Deadline to submit is Sept. 30 . Click below for details and guidelines. 
Showcase your School's Culinary Program at a Knowledge Bowl Competition
Register and compete in a "Jeopardy"-style competition with questions that cover nutrition, baking, culinary math, safety and sanitation, and the arts of classical and modern cooking. To compete for the national title, teams must enter and win in their respective regional competitions. Registration deadline is Nov. 30 . Click here to learn more .
National Dog Day is Aug. 26 and ACF has your furry friend covered. Members can save on Veterinary Pet Insurance, from Nationwide Insurance Company. Find out how to start protecting your pet today.
ACF Chefs in the News
ACF chefs are in the news and make a positive impact in their communities. Share your chapter's news with ACF by sending clips to .

“Someone had to crack the glass ceiling, and I’m so glad it was me,” Graffeo said.

Apprenticeship gives aspiring chefs hands-on training for a fraction of the price of culinary school.

Menu writing in a hotel or resort setting must focus on meeting the needs of an eclectic clientele with a wide variety of expectations.

Beef Fabrication and Beer Tasting at ACF Coastal Virginia Chapter Meeting
ACF Coastal Virginia Chapter hosted a chapter social beef and beer featuring a beef fabrication demo of a half side of beef, cuts of the beef cooked on a wood-fired grill and a sampling of local beers. The event was held at Broderick Dining Commons on the campus of Old Dominion University and sponsored by Aramark. The Culinary Institute of Virginia conducted the fabrication demonstration.
Trends, Techniques and Tastes
The Importance of Kitchen Design
Cross-contamination and cross-contact are important factors when designing a restaurant. One design flaw could have life-threatening ramifications.

7 Steps to Perfect Macarons
With only a few ingredients, what seems like a simple task is difficult to master due to the delicacy of the ingredients.

The Most Important Things I Learned as a Chef Took Place in the Dishpit
If a chef strives to earn the respect of staff, then they must set an example of appreciation for each and every player.

Call for 2018 Contributors
Sizzle magazine is looking for culinary educators and industry experts to contribute content to help shape the next generation of culinarians. Continuing Education Hours are offered for contributors. Click below.
Ingredient of the Month: Watermelon
Do you know what plant nutrient gives watermelon its reddish-pink color? Read all about watermelon then take the quiz to earn 1 Continuing Education Hour. 
Sponsored by the National Watermelon Promotion Board.  
The Center for the Advancement of Foodservice Education (CAFÉ)
2018 Deans and Directors Retreat
Revolution or Evolution?
Join other postsecondary deans and directors to discuss specific challenges facing culinary programs. The 6 th Annual Deans and Directors Retreat, San Antonio, March 2-4, 2018. 
Hot topics:
  • Active leadership techniques
  • Innovations that are in place ranging from food trucks to food science
  • New models including one-credit trend courses and programs with no financial aid
  • And more!
Registration and hotel information can be found at
American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095
(904) 824-4468 | Fax: (904) 940-0741