ChefConnect Keynote Speakers Announced
The theme for ACF's 2018 events is Be The Change... Keynote speakers, presenters and chef demonstrations will guide you in the latest culinary techniques and inspire you to #BeTheChange in your kitchen. Everyone who registers for ChefConnect: Charlotte or Newport Beach by midnight on Dec. 31 will be entered to win an iPad.
ChefConnect: Charlotte
Chef Dean Fearing, known as the father of Southwest cuisine; American culinary icon David Burke; and Claus Meyer, the founding father of new Nordic cuisine will take the main stage as the featured keynotes in Charlotte.
ChefConnect: Newport Beach
The featured keynotes in Newport Beach are Roy Choi, a founder of the food truck movement; Jehangir Mehta, a leader in culinary sustainability; and Sean Sherman, founder of The Sioux Chef who is revitalizing indigenous cuisine.
Special Airline Offer from Delta
Delta Air Lines is pleased to offer special discounts for American Culinary Federation in 2018. Visit the Hotel & Travel page for the event you plan to attend to get the meeting code and more information.
Membership News and Updates
2017 Childhood Nutrition Day a Fantastic Success
ACF members and chapters organized a variety of fun-filled events to raise awareness of childhood nutrition from a chopped-style challenge to healthy superheroes to classroom presentations. ACF awarded 19 grants and reached over 2,800 students in 14 states and Guam. Use this excitement and continue to offer activities throughout the year. Visit to view stories and download activities.
New Member Cards
ACF Membership cards are getting a new look! In early 2018, new member cards will change from plastic to durable paper cards. What does this mean for you? The new cards will be delivered to you faster and will help control expenses.  We make every effort be responsible stewards of ACF funding.
Certification News
To stay in the loop on ACF certification updates, join the ACF Chefs Certification Facebook group.
Effective Jan. 1, 2018, the Certified Executive Chef (CEC) and Certified Executive Pastry Chef (CEPC) certification levels will require a 30-hour course in Cost Control Management. Visit the Certification Page for more information.
CFC/CFPC Certification Update
If you have completed an ACFEF-accredited post-secondary certificate/diploma program but have no culinary work experience, you can still get a certification immediately without completing additional exams. Click below for more information and to download an application.
Do you want to be involved in the certification conversation? 
The Certification Commission is looking for a new member, preferably from the Western Region, who holds a CCC or CSC certification. All submissions will be reviewed and vetted by the Certification Commission Executive Committee. Please submit a letter of intention, resume and letter of chapter support to .   The deadline to submit is Friday, Dec. 15, 2017.
Fast Track Certification from ACF and WACS
ACF-certified chefs are eligible for the Worldchefs Global Culinary Certification. In just a few simple steps, candidates can make their existing qualifications go global! There are a number of paths to the fast track route; click below to learn more.
Upcoming Deadlines
November Social Media Contest
ACF wants to see how you use jackfruit in your kitchen. Enter the November Ingredient of the Month social media contest and you'll be entered into a drawing to win cool prizes. Contest ends Nov. 30.
Read the article and then complete the quiz to earn one hour of continuing education credit toward ACF certification.
Knowledge Bowl Competition Deadline EXTENDED
The Baron H. Galand Culinary Knowledge Bowl deadline has been extended to Dec. 15. Participation in the Knowledge Bowl is a great addition to your resume and will provide a boost to our culinary skill set.
Call for Applications: ACF Culinary Youth Team USA 2020
Applications are being accepted for ACF Culinary Youth Team USA 2020. Each team member cannot be older than 23 years old on the qualifying date of April 1, 2020. For more information on the selection process, click the button below. Applications must be received by Dec. 1, 2017
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 .
Eight chefs have been selected to represent the U.S. in international competition.
Over his 50-year career, Chef Ron Hall has fed a lot of people who can afford fine food, and many more who cannot.
Mark Slessor creates edible artwork as the pastry chef for the Royal Park Hotel in Rochester, Michigan. This year, The American Culinary Federation Michigan Chapter named him the 2017 Pastry Chef of the Year.
Trends, Techniques and Tastes
The Future is Bright for ACF Apprentices
Apprenticeship and competition have earned Brian Duffett a bright future and scholarship to CIA.

Chanterelle Mushroom Ragout
Chef Fred Brash, assistant professor, Culinary Institute of America, shares a recipe with foraged mushrooms.

More Than Just a Dessert
Stephanie Charns, CC, CSCE, CWPC, shares the inspiration behind her desserts and a gingerbread cake recipe.

Members Advantage Program
Don’t Miss Out on Dell Cyber Week Offers!
ACF members can save up to 55% off select Precision Workstations with Dell’s special Cyber Week specials. Hurry, offer expires Dec. 4.
Beet & Black Pepper Espuma Topped Gin & Tonic by La Cuchara’s Co-Owner & Bar Manager Jacob Lefenfeld
A classic gin and tonic becomes a signature menu item with the unexpected flavor, color and texture of a black-pepper-infused beet espuma. The finishing heat of the black pepper balances against the sweet earthiness of beets, complementing the rosemary and juniper notes of the gin as well. This dynamic cocktail changes with every sip, as the espuma slowly infuses with the gin and tonic base, making each sip a new experience. GET THE RECIPE HERE.
American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095
(904) 824-4468 | Fax: (904) 940-0741