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ACF Greater Atlanta Chapter Gold Web Partners |
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April 2012 Presidents Message
 As 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.
Reading 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.
Very simply put, Professionalism is the key to succeeding in our profession!
I hope to see you all at Monday’s ACF Meeting on May 7th at Fresh Point Atlanta, 6PM!
Cook and Live with Passion!
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 |
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Best Young Cook in the World from Buckhead
 Daniel 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. |
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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
June 4, 2012
6:00PM to 8:00PM
US Foodservice
7950 Spence Road
Fairburn, GA 30213
Map
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 Congratulations 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.
 Congratulations 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
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! |
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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  around 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- education 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.
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 There 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
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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
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2012 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
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