American Culinary Federation Columbus Chapter

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The American Culinary Federation
Columbus Chapter
PO Box 16130
Columbus, Ohio 43216-6130

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Updated 6/30/2009

CHEF OF THE YEAR GUIDELINES

The Chef of the Year Award was established to pay tribute to that member whose culinary expertise and exemplary dedication have enhanced the image of the chef and this professional association, a person who commands the respect of this organization because of their character and performance. Please remember that this is not a popularity contest, but a High Honor.

Please be sure that the candidate is qualified according to the rules listed below.

Nomination may only be made by an Active Member in good standing.
Candidate must be an ACF member in good standing and must hold or have held the position of Executive Chef, Sous Chef, Chef Instructor or Pastry Chef.
Candidate must meet four of the following in order to be considered for nomination:
1. Attendance at 75% of general meetings
2. Participation on a committee or appointed task on the national level of ACF
3. Participation in activities on local level as officer or committee chair
4. Participation in charitable, civic and educational affairs of the chapter
5. Involvement in promoting the culinary profession through apprenticeship training
6. Public relations work such as radio, television, panel discussion, writing for publications, teaching, etc.
7. Participation in culinary competition
Members of the Chef of the Year Committee cannot be considered as nominees.
A former Chef of the Year may not be nominated again for a period of five (5) years.
If but one (1) candidate is nominated, a motion shall be made for acceptance by acclamation.
In the event of more that one (1) candidate is nominated, the majority will determined the award winner. Voting will be by closed ballot, (1 vote per Active Member, ½ vote per Junior Member).
All nominations must be submitted to the Chef of the Year committee with a biographical resume. THE BIOGRAPHICAL RESUME MUST BE ON ONE 8½ x 11 SHEET OF PAPER. ANYTHING OVER THAT WILL BE ADJUSTED BY THE CHEF OF THE YEAR COMMITTEE.
A letter of acceptance by the person being nominated is also required.

All nominations along with an acceptance letter needs to be sent to the ACF Columbus Chapter mailing address postmarked no later than July 17, 2009.

Please mail this to the following address:

ACF Columbus Chapter
Attn: Chef of the Year Committee Chair
PO Box 16130
Columbus, OH 43216-6130

Congratulations

To our new National board of Directors

President: Michael Ty, CEC, AAC

Treasurer: James Taylor, CEC, AAC, MBA

Secretary: David Ivey-Soto, CEC, CCA, MBA

Vice President Central Region: David Russell, CEC, AAC

Vice President Northeast Region: William Tillinghast, CEC, AAC, MBA

Vice President Southeast Region: Jeff Bacon, CEC, CCA, AAC

Vice President Western Region: William Franklin, CMC, AAC

Chair, American Academy of Chefs: Thomas Macrina, CEC, CCA, AAC

We would like to thank the Jorgensen Farm for a delightful evening on June 15.

Also thanks to Dr. Paul Kuber from OSU Animal Science for the demo on breaking down a primal cut of lamb into innovative lamb cuts for chefs to utilize at a lower cost on our menus

Jorgensen Farm

Jorgensen Farm 2

Jor 3

	Upcoming Meetings Board Meeting Sep 21th @ 6:00 P.M. General Meeting Sep 21th @ 7:30 P.M. Location: TBA

	Happenings
	SEP 24, 2009 ACF Clambake At The Columbus Zoo Time: TBA
	SEEKING GREAT CHEF RECIPES FOR STATE FAIR CHEESECAKE CONTEST It’s almost that time of year again, when Ohio chefs roll up their sleeves to earn ribbons, neighborhood prestige and maybe a few bucks while competing in the numerous culinary competitions offered at the Ohio State Fair. At the 2009 fair, which runs from July 29 – August 9, the Ohio Poultry Association (OPA) and the American Dairy Association Mideast will be offering Ohio’s professional chefs the opportunity to compete in the annual “Smile and Say Cheesecake!” recipe competition, held this year at 10 a.m. on July 31 in the DiSalle Culinary Arts and Crafts Building. The contest, which has been held for the last five years and open only to consumer competitors, will now offer a division specifically for Ohio’s best culinary experts. To enter and compete in the professional’s category, contestants must be an Ohio working chef or culinary student. Professionals will each prepare their best recipes featuring at least four Ohio eggs and “real dairy” products. A panel of food professionals will judge the cheesecakes using the following criteria: creativity (30 percent), taste (30 percent), appearance (20 percent), ease of preparation (10 percent), and general appeal (10 percent). Each participant will receive an industry gift bag and a $10 gift certificate from the Kroger Company to help recoup the costs of the ingredients. In addition, the following awards will be presented to the top three winners: $300 for first, $200 for second, and $100 for third place. Restaurants or business signage will be allowed during the judging of the professional class. Additionally, participants are encouraged to share recipe samples with the audience. For more information or to enter the contest, please visit www.OhioStateFair.com and click on “competitions.” Entries must be submitted by June 20. This will be a great opportunity to win a cash prize and have your cheesecake recipe photographed and promoted in various Ohio newspaper food pages. If you have any questions, please feel free to contact me at 614/792-1931. Thanks for your consideration! Regards, Connie Cahill Consumer/Culinary Consultant (614) 792-1931 office (614) 975-5950 cell

	The 2009 ACF National Convention
	The American Culinary Federation National Convention will take place July 11 - 14, 2009 at the Orlando World Center Marriott, in Orlando, Fl Click here to link to the ACF National web site to register online.


2007/2008 Executive Board Officers

	President	Jim Taylor
	Vice President	Barry Young
	Secretary	Mokie Steiskal
	Treasurer	Don Hauck
	Chairman of the Board	Sharon Pallas

ACF Columbus Chapter Constitution and Bylaws