ACF Member News & Opportunities
Volunteer and Earn Continuing Education Hours
ACF Certification is moving into the final stage before pilot with the CC®, CSC®, CCC® and CEC® written exams. Ten to 12 volunteers are needed at each certification level listed above. You will receive Continuing Education Hours for your assistance with this project, which will include a three-hour webinar and paperwork to complete beforehand. Please contact if you are interested as soon as possible.   

ACF Certification Tool Helps You Stand Out

Whether you are looking for a new position, a promotion or to enhance your skills, certification helps you stand out in a competitive industry. If you or your chapter members need help navigating the certification process, click here for more information.

ACF Certified Master Chef® Exam Candidates Announced

The list of candidates participating in the 2017 ACF Certified Master Chef® Exam at Schoolcraft College in Livonia, Michigan, Sept. 30 - Oct. 8, has been announced. During the eight-day exam, candidates will be scored on kitchen skills, plate presentation and taste in the following categories: healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, continental and Northern Europe cuisines and market basket. 

Call for Contributors for Sizzle Magazine
Sizzle, ACF's quarterly e-zine for culinary students and educators, is seeking submissions for 2018 from culinary educators, subject-matter experts and industry leaders to help foster core, foundational culinary skills and facilitate self-learning. Editorial inquires should be directed to the editor by email. Click below for more information.
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 CEH. Sponsored by the National Watermelon Promotion Board.  

Payment Plan Option for Spring 2018 ChefConnect Regional Conferences
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, call the ACF  events team at 1-800-624-9458.
Orlando Chef Norman Van Aken inducted into the American Academy of Chefs Culinary Hall of Fame™ as a Celebrated Chef
Norman Van Aken has been described as legendary, visionary and a trailblazer, as well as the culinary Titan of Florida. "To join the legends who have been recipients of the American Academy of Chefs Hall of Fame as a Celebrated Chef is something I will always treasure,” said Van Aken. Read more.

Back-to-School Discount for ACF Chefs

Get ready for back to school with Office Depot and Office Max. Members save up to 80% on over 93,000 products, including printing, cleaning, office supplies, furniture and more. Shop online or in stores. Enjoy FREE next-day delivery on online orders over $50. Click here to download your discount card.

Jazz Up your Chef Coat with ACF Patches

At just $8 per patch, add one to every coat. Patches are also offered for every level of certification for $10 and half patches are available for multiple certifications. Visit the ACF store to find your patch.

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

KC Chef Entering Hall of Fame Declares God Can Take Him Now: ‘I got up the mountain’
Retired Kansas City Executive Chef Jess Barbosa, now age 84 — and who remembers thinking as a poor Mexican kid on Kansas City’s West Side that “I want to be somebody” — has achieved his own dream. Read more here.

Chef John Folse, CEC, AAC, HOF, HBOT, on the Ultimate Four-Course Meal
Chef John answers a listener's question about his ultimate four-course meal. Listen here.

Top Michigan Chefs Hold Symposium
Some of Michigan’s top chefs recently visited Lakeland Correctional Facility in Coldwater, Michigan, for a Food Service Symposium as part of the facility’s Food Technology Program, offered to inmates as a way of preparing them for the workforce once paroled. Read more here.
Call for Presenters & Applications
Share your Expertise with ACF Chefs at a 2018 Regional or National Event
Speaker proposals are being accepted for the 2018 ACF event series in Charlotte, North Carolina; Newport Beach, California; and New Orleans, Louisiana. 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 Oct. 1 for consideration. Have questions about presenting? Click below to email your questions.   
2018 Awards and Competition Applications
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. Visit the website for guidelines. 

ACF Student Team Competition Application

Participating in the student team competition is a fun way to put the skills you’ve learned in the classroom to the test. As a team competitor, you demonstrate dedication and experience in the culinary industry. Participation is an instant resume builder. Want to be part of the action? Review the guidelines then fill out the Intent to Compete form. The deadline to submit is Aug. 30.

Showcase your School's Culinary Program at a Knowledge Bowl Competition
Register and compete to become the next national champion in the Baron H. Galand Culinary Knowledge Bowl. Student teams 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 .
Trends, Techniques and Tastes
Mainland Poke
Find out why poke, a staple in Hawaii, is the hottest new trend on U.S. menus.
A Chef's Guide to Foraging
Read about chefs who go beyond sourcing from local farms to collect regional flavors. 
Chanterelle Mushroom Ragout
Chef Fred Brash, assistant professor, Culinary Institute of America, shares a recipe he learned while in France using foraged chanterelle mushrooms.
Enter the SHARE. MANGO. LOVE. Foodservice Recipe Contest
Attention chefs, dietitians, chef instructors and onsite managers and directors. Enter the National Mango Board’s recipe contest and celebrate mango’s long history inspiring culinary passion!
  • Entry categories: appetizer/snack, salad/side, entrée
  • Cash prizes: 1 grand prize of $2,000 and 3 first prizes of $1,000 each
  • Share your love for fresh mango for a chance to win! Visit and submit your entry by August 31, 2017.
American Culinary Federation, 180 Center Place Way,  St. Augustine, FL 32095
(904) 824-4468 | Fax: (904) 940-0741