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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:
- Attendance at 75% of
general meetings
- Participation on a
committee or appointed task on the national
level of ACF
- Participation in
activities on local level as officer or
committee chair
- Participation in
charitable, civic and educational affairs of
the chapter
- Involvement in promoting
the culinary profession through
apprenticeship training
- Public relations work
such as radio, television, panel discussion,
writing for publications, teaching, etc.
- 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, ˝ 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 8˝ 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



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