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American Culinary Federation, Greater Atlanta Chapter
ACF Greater Atlanta Chapter Gold Web Partners
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President's Message

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April 2012 Presidents Message

blockAs I travel around Atlanta, the USA and abroad, I am constantly asked, how have I maintained a high level of commitment to the kitchen and my peers for over 40 years? Very simply, Professionalism! It doesn’t matter what someone does for a living as long as they are professional about their approach. If you hire a painter, plumber or electrician to do work on your house, you want a professional. So why do many Food & Beverage employees think its ok to act non-professional in the work place. Is it because of the hectic pace, long hours on your feet, intense hot kitchens, busy bars and dining rooms or just too many accounts to call on today?  I could go on and on, but it doesn’t change the fact that not acting professional gets you nowhere but unemployed eventually. I talk to many F&B people constantly and the unsuccessful ones all have the same sad story about it being someone else’s fault. Every one of us has been in a position, more than once, where we had to make tough choices and basically suck it up. As you all know, that’s not easy! But if you look at the big picture instead of just focusing on that one bad moment, you will begin to see all of your hard work really does pay off.

blockReading this philosophy sounds easy, but looking at the big picture of your career, life, friends and most importantly family is anything but easy. It takes real commitment which comes from within. Professionalism is a result of commitment, commitment is a result of being professional and staying the course. We all need things to help us stay the course, especially on those tough days. For me, it was constantly working toward my ACF Certifications, it kept me focused and on track to become the best professional chef I could be. I have found that associating yourself with professionals in and out of the kitchen becomes highly addictive and it raises your game to the highest level possible. You become more open to suggestions, constantly wanting to learn and asking questions becomes part of your everyday life. We all know that chefs are supposed to know everything about food, yea right. With the globalization of food and the best airport in the world in our backyard, wehave food coming in to Atlanta daily from every corner of the world. How the heck is a chef supposed to keep up with that. I’ll tell you, ASK QUESTIONS and let your staffs, fellow managers and sales people know that if you don’t know the answer, you will find it. This holds true not just for chefs but for any other position in the F&B world. Associating with professionals, true professionals, will be the biggest asset of resource and knowledge you will ever find in your career. The internet is a great tool, but it doesn’t hold a candle to a friend or college that actually has done what new thing you are attempting to do.

blockVery simply put, Professionalism is the key to succeeding in our profession!

blockI hope to see you all at Monday’s ACF Meeting on May 7th at Fresh Point Atlanta, 6PM!


Cook and Live with Passion!

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Michael Deihl, CEC® CCA® ACE AAC
Executive Chef
East Lake Golf Club

President
American Culinary Federation
Greater Atlanta Chapter

ACF SE Regional Assistant VP
ACF SE Regional Ethics Chair
ACF State of Georgia Coordinator
2008 ACF Chapter of the Year

 
Junior WACS Winner


Best Young Cook in the World from Buckhead

2012_Winner_Daniel_Gorman-CropblockDaniel Gorman of Atlanta, chef de cuisine of the Terrace Level at Buckhead's Cherokee Town and Country Club, has won an international World Association of Chefs Societies (WACS)-sanctioned competition, the Hans Bueschkens Junior Chefs Challenge. The competition took place May 3 in Daejeon, South Korea, during the 35th annual WACS World Congress. Gorman, is now considered the "best young cook in the world."

 

"Competing on an international level is a completely different ballgame," said Gorman. "The pressure is greater, the stakes are higher and you don't have the slightest idea of who you are up against. I kept reminding myself to compete against myself. At the end of it all, coming home with the global title felt amazing and gave me more confidence in everything I do. It was also a great feeling knowing that I had done the best I could."

 

Gorman won the right to compete on the world stage after winning the semifinals for the Americas in June 2011 during the Canadian Culinary Federation's national conference in Vancouver, British Columbia. He earned the right to represent the U.S. at the semifinals after winning the title of 2010 ACF Student Chef of the Year, sponsored by Custom Culinary, Inc.

In South Korea, seven young cooks, all under 25, from Australia, China, Germany, Italy, Sweden, the United Arab Emirates and the U.S. competed. They were given 60 days to plan their menus, which were required to feature sterling halibut, AOC Kobe strip loin and Korean strawberries. A panel of judges evaluated contestants' performance and menus to determine the winner. Sweden placed second and Italy placed third.
 
Hell's Kitchen Try-Outs

Do You Have What It Takes To Win Hell's Kitchen?
Try-Outs are in Atlanta

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Click Here for Application and Eligibility
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June Monthly Meeting
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June Monthly Meeting

June 4, 2012
6:00PM to 8:00PM

US Foodservice
7950 Spence Road
Fairburn, GA 30213
Map

 
Inland Seafood Winners

Derek__DishesCongratulations to Derek Colglazier
Winner of the
2012 Inland Seafood Challenge

Winning Dish:
Pan Seared Snapper, Coconut Rice, Kabocha Squash Puree,
Spiced Long Beans, Spring Roll, and Curry-Lime Butter Sauce.

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Chef_Kanadu__TrophyCongratulations to John Kanadu
Winner of the
2012 Inland Seafood Governor’s Cup Mystery Basket

Winning Dish:
Pan Seared Snapper on Vegetable Medley and Lintel Quinoa Salad,
Salmon with Potato Scales Stuffed with Scallops Mousseline and
Pureed Parsnips and Garlic Pasta

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Thank You Inland Seafood for hosting the 2012 Inland Seafood Challenge and Governor's Cup Competition. Your continued support of the culinary professionals in the Atlanta area is greatly appreciated!

Thank You Le Cordon Bleu for opening your kitchens for our competitors to prepare their creations and test their skills!

 
Thank You FreshPoint

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Thank You FreshPoint
for hosting a fantastic meeting on Monday, May 7. The May Monthly Meeting started with networking and learning about the fresh produce being grown May_Food_Lineblockaround the state of Georgia. Georgia Growers attended the meeting with tables set up to educate attendees on cutting edge techniques taking place in the produce industry. Fresh garden salads garnished with fresh veggie toppings offered a delicious way to keep the theme going.


Speaker Chef/Journalist Asata Reid, founder of culinary-May_Speakereducation programs of Life Chef is helping to fill the gap between what we should be eating and the dilemma of how to eat healthfully. Life Chef is making the world a healthier place, one plate at a time by teaching people how to prepare food that is nutritious and delicious. Chef Astata prepared Yellow Stone Ground Grit Cake, Tomato Cream, Sautéed Ramps, Fiddleheads & Maitake Mushrooms. It was a delicious healthy option for any menu. Thank you Chef Asata for interesting and informative presentation.

 
Potato Contest

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2012 OCU Schedule

ocu-logo-2blockThere are several open dates on the 2012 OCU Schedule. If you would like to help feed US troops by providing a meal for one of these holidays please contact Chef Rusty Sigmon at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


01/01/12   New Years Day------Chef Ron Horgan, Ansley Golf Club
01/16/12   MLK Day---------------Chef Daryl Shular, Performance Foodservice-Milton's
02/14/12   Valentine's Day-------Mike Beck, US Foods
03/17/12   St. Patrick's Day------Chef Doug Faber, Sysco Atlanta
04/08/12   Easter------------------ Chef Hermann Schatzer, Georgia Tech Conference Center
05/13/12   Mother's Day----------Chef Jermaine Bethea, Project Open Hands
05/28/12   Memorial Day---------Chef Todd Kazenske, Le Cordon Bleu
06/17/12   Father's Day-----------Chef Doug Faber, Sysco Atlanta
07/04/12   Independence Day----- Jim Labor, Community BBQ
09/03/12   Labor Day--------------Chef John Szymanski, Kroger
09/11/12   Patriot Day-------------Chef Jim Stancil, Bare Knuckles BBQ
11/11/12   Veteran's Day------------Mike Beck, US Foods
11/22/12   Thanksgiving Day------ Chef Connie Baptiste, Manna From Heaven
12/25/12   Christmas Day----------Chef Michael Deihl, East Lake Golf Club

 
Coming Events

block2012 Spring Schedule


May 12
- Iron Chef Chia Style - Details

May 28, 2012 – OCU Troops –
Memorial Day – Chef Todd Kazenske & Le Cordon Bleu

June 4, 2012 – June Monthly Meeting – US Foods

June 17, 2012 – OCU Troops – Father’s Day – Chef Doug Faber & Sysco

June 19-21, 2012 – UCCA Fishing Trip – Panama City Beach, FL

July 4, 2012 – OCU Troops – Independence Day – Jim Labor & Community BBQ

July 14-17, 2012 – National ACF Convention

August 6, 2012 – August Monthly Meeting – Landmark Diner

August 24, 2012 – Can Can Ball

March 1 - June 8, 2012 - Maple Leaf Farms Recipe Contest - Details

 

 

Chapter Committees

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ACF Partner

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Have your company logo and link seen by chefs all over the greater Atlanta area... the state of Georgia... as well as chefs all over the United States by becoming an ACF Greater Atlanta Chapter Partner. Click on our logo to find out the benefits to becoming a partner.

Membership

ACF Greater Atlanta Chapter has great benefits for you.  Click here to find out how you may become a member today!

National ACF is offering a new Membership Program that is designed to help Members and New Members during these difficult economic times.  To find out more about this plan click on Membership Information.

Membership Information

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April TOT's Kitchen Report

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In April, we added 54 children to our weekend back pack program ! We are now over 200. Thank you ACF for stirring the water of hunger in Atlanta. It is wonderful how far we have come against childhood hunger. We are reaching our goal of adding at least 5 monthly. We are really exited. Thank God for all those who helped. We received 6 boxes of microwavable Beefaroni, 10 cases (x 40 in each case) 100% juice Capri Sun, a box of oranges and 2 cases of Vienna sausages from one community grocery store.


Our snacks for April included : baby carrots, pickle, oranges, apples, banana, pudding cups, sausage biscuits, oreo cookies, 100% juice, cereal, milk, oats, oval-tine cookies, peanut butter sandwich, pretzels, yogurt, cheese sticks, and peanut. Every boat needs a reliable engine and the ACF has been taking  Tots Kitchen to its destination all the time. THANKS ACF.


May is celebrated as International Child's Month and we are assisting 4 pre- k classes to gradually replace regular snacks with Fresh fruits and vegetables over four weeks. Each class will use an evaluation tool to measure the outcome.


We had 16 classes in April at six centers with 132 students, 13 teachers and 5 parents. We invite parents to stay for our class which they do enjoy. We are currently preparing for graduation at all our schools( in May).


Plant protein was introduced as an alternative source of protein. One parent told us she did not know any other  protein than meats. But she will certainly try veggie- sausages.


We added a new school May 3 with 41 students.


We are looking forward to summer school.


Sincerely,
Marie Johnson

TOT's Kitchen Donation

 

Operation Chefs Unite

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If you would like to volunteer to provide food for our military men and women one holiday during the year, send us an email.  Your name will be added to the calendar.  Please check the calendar for available dates on the OCU page. Contact Chef Rusty Sigmon at
rusty.sig123@comcast.net.

Visit the USO website to see just how they support our troops
and how you may get involved.
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2012 Monthly Meeting Schedule

2012 Meeting Schedule
A very special thank you to all those who have stepped up and provided space for our Monthly Meetings!

ACF Greater Atlanta Board of Directors


2012 Monthly Meeting Schedule
January 9, Sysco
February 6, Park Spring
President's Gala
March 5, Five Seasons Brew Pub
April 2, Halperns'
May 7, Fresh Point
June 4, US Foods
July, No Meeting
August 6, Landmark Diner
September 10, Inland Seafood
October 1, Phoenix Produce
November 5, Performance
Foodservice - Milton's
December3, Atlanta Foods
International

Special Chef Coat Offer

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National Online Course

New From National ACF
Online Nutrition Education Course

Members Receive 10% Discount

Code - ACF10

Gluten-Free/Celiac Awareness

Gluten Free

Culinary Nutrition News

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Restaurant Informer

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Georgia's premier restaurant
business magazine.
Click for a free subscription!

Executive Director

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Cheryl Glass
Executive Director
ACF Greater Atlanta Chapter
cheryl@acfatlantachefs.org
P. 850-556-7736
F. 404-521-4808

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