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President's Message |
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When you set your sights on the stars and the moon as we did at our first Board of Directors meeting this January, you can’t help but get excited about the future of the Atlanta Culinary Community. We had a great January meeting that included setting up our ever important committees and laying out the agenda for our 5 year strategic plan. Our main goal is to keep building on the ACF Greater Atlanta Chefs Association’s achievements over the last six years. It has been a very long hard road, but the results have been well worth the effort put forth by everyone, including our executive director, chefs, culinary educators, purveyors, partners and students.
When you earn the right to be considered by the nation to be one of the elite chapters in the American Culinary Federation, I believe whole heartily a serious responsibility follows that great recognition. It’s easy to stand in a crowd and claim to be number one. It’s a lot harder to stand in a crowd day after day and be number one. That takes desire, commitment, perseverance and a great work ethic totally familiar to the true professionals of the Food & Beverage industry here in Atlanta. We are workers, we are servers, and we are doers in the true sense of what the service industry embodies. When I think about the culinary talent which is supported by our purveys & suppliers in the Atlanta area, I dream of possibilities that honestly, are hard to convey at times. Leading this great group of outstanding professionals is incredibly humbling when one thinks about it, but I am up to the challenge, I guarantee.
As President it reminds me of an astronaut right before liftoff looking at the moon knowing that the ultimate goal is finally at hand. All the while understanding that it took thousands of hard working professionals to come together to allow one person to walk on the moon, to represent all. That goal, my goal, our goal of uniting all the culinary professionals in Atlanta, no matter what their professional affiliation will be achieved I believe because it’s the only thing that makes true sense. If we are to move forward and better ourselves, no one person in our highly competitive industry will walk on our so called F&B moon if they go it alone, no one! So come join me and set your sights on the stars and become part of something much bigger than any of us. Be part of the Atlanta Chefs Association, be part of our future!
In closing, I would like to thank Sysco’s President Marty Turner, Doug Faber and the entire Sysco culinary staff along with Buckhead Beef, Fresh Point, Mapleleaf Duck, Brasstown Beef & Indian Harvest of for a great January meeting, what a way to start off the year.
Cook 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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ACF Greater Atlanta Chapter Web Partners |
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The first ever Pastry Live Weekend was hosted in Atlanta on August 26th through the 28th. Pastry Chefs from all over the world gathered at The Retreat at Perimeter Summit to celebrate the art of pastry sculpture. Top pastry chefs from around the world held seminars to share their expertise and knowledge with attendees. On August 28th some of America's best sugar and chocolate artists competed in The National Showpiece Championship. Several of Atlanta's very own pastry chefs competed and won.

Executive Pastry Chef Heather Hurlbert of Cherokee Town and Country Club and Executive Pastry Chef Natasha Capper of Piedmont Driving Club competed together and won Best Sugar Showpiece. The title of their sugar creation was "The Abyss" and represented an underwater fantasy where jelly fish and anemones play among the bubbles and waves. Chef Capper feels if you want to learn something... teach it or compete in it. "In competing one must intensely focus on the technique and problem solving, which is exciting and energizing and in turn flows into other parts of life."

Also competing from Atlanta was Corporate Pastry Chef Jim Mullaney of Atlanta Foods International. His team mate was Executive Pastry Chef Dave Ramirez of Rosen Shingle Creek in Orlando Florida. Team Mullaney/Ramirez received the Audience Choice Award. Their chocolate showpiece titled "Playing in the Fountain" was inspired by a jumping fountain, a spurt of water shot out of the ground, soared through the air and landed in a hole some distance away. The showpiece truly captured the essence of the fountain. Chef Mullaney says competition is not about ego gratification or a pat on the back. It is about learning and growing as a chef. |
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2011 ACF National Pastry Chef of the Year |
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Congratulations Kyongran "Alex" Hwang
    
The ACF Greater Atlanta Chapter is proud of Kyongran "Alex" Hwang of Cherokee Town and Country Club for winning the prestigious title of 2011 ACF National Pastry Chef of the Year.
Hwang was born in Seoul, South Korea. There, she earned certification in baking and pastry from The Baking and Pastry Institute of Korea, Seoul, and an associate degree in traditional cuisine from Seoul Health College, Sungnam, Kyunggi-Do, South Korea. Hwang came to the U.S. in 1999 with the dream of being a great pastry chef. In 2002, she earned an associate degree in baking and pastry arts from The Culinary Institute of America, Hyde Park, N.Y. In 2002, she joined the staff at Cherokee Town and Country Club. After learning from mentors at the club, including Chris Northmore, CMPC, and Heather Hurlbert, she began competing. She has won numerous awards, including a silver medal in the Novelty Cake Competition at the 2006 ACF Pastry Salon in Savannah, Ga.; first place in the 2007 and 2008 ACF Pastry Salons at the Great American Dessert Expo in Atlanta; and first place in the 2010 ACF and MARS Make-it-Mini Dessert Trio competition in Birmingham, Ala. She is a member of ACF Greater Atlanta Chapter Inc.
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Deferred Dues Program |
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Membership would like to share with you a new program recently approved by the ACF Board of Directors. The Deferred Dues Program was developed to assist members in your chapter who have experienced financial hardship due to the economy and are currently unemployed. ACF will provide member with one year of deferred dues, if they meet the criteria and are approved by the Chapter President.
Eligibility
- The deferred membership dues program applies to unemployed ACF members in good standing.
- ACF members who are in good standing after August 31, 2010.
- Available to members who have lost full-time employment and are presently seeking full-time employment.
- Available to professional culinarians.
- ACF will defer membership dues for one year. As a member of this program, you agree to continue to pay your membership dues upon gaining employment.
Approval Process
- Application to be completed by ACF member and submitted to their chapter president for approval. Application available in President’s Portal or can be requested through email at
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
. The approved application is to be forwarded to the ACF National Office. Chapter president must indicate whether the chapter will also defer chapter portion of dues. If not approved or left blank, member will become a national member.
- If the ACF member belongs in a chapter without a Chapter President, the application will be forwarded to Regional VP for approval.
- The approved application is to be sent to the ACF National Office.
- If the ACF member is a national member, forward the application to the ACF National Office.
- Approved applications can be mailed, faxed or emailed to the ACF National Office, Attn: Membership Manager.
- Member will receive a member card to reflect new renewal date.
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TOT's Kitchen Report |
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At the December Board of Directors meeting the ACF Greater Atlanta Chapter received a report from Marie Johnson, TOT's Kitchen coordinator. In her report she informed the board of a program that needed to be added to TOT's Kitchen... the Backpack Program. Teachers and faculty at Kipps Academy were noticing that some of their students were arriving at school on Monday mornings hurrying to the breakfast/snack line. When asked why they were in such a hurry, the response was staggering. The children said they had not had much to eat over the weekend and they were hungry. The Backpack Program would give these children identified by the social worker fruits and healthy snacks for them to eat over the weekends. Marie asked for help with 20 students. The board agreed that the program was needed and voted to give funds for one weekend a month. Board members then began to volunteer personally to pick up another weekend each month. Other community organizations picked up the last two weekends to ensure the children would have food for every weekend. The program has truly touched the lives of the students involved.
Below is a recent update from Marie on the Backpack Program:
We are in our third month of the weekend snack program. It is very, very exciting to see the children collect their packs. The reality of the need for the snack packs came home hard when I had car troubles and could not deliver. The children and parents called and met me at the train station. Wow... but they got their snacks. Thank you so much for helping to provide snacks for all our children in the program. We currently feed 34 and have 29 on the waiting list. Here is a list of what this week's pack looks like, as students will be on spring break. This would cover 2 weekends.
3 Fruit juices 2 breakfast cereal bars 2 small pks.cereals 3 pudding cups 2 pks peanut/dried cranberry 2 pks whole wheat cheese crackers 2 pks pretzels with peanut butter 2 apples 2 oranges 2 bananas 2 small mac& cheese cup
Total weight ....8 1/2 lbs
Our classes continue with the tots at the daycare and the middle schoolers at Kipp. This terms topic is... No cooked foods and wholesome nutritious snacks using fresh fruits and vegetables.
"Each day we do a golden deed by helping those who are in need, our life on earth is but a span, so do the best you can".
THANK YOU ACF ATLANTA for making more CHILDREN HUNGER FREE.
Yours truly, Marie Johnson TOT's Kitchen Coordinator
At the December Board of Directors meeting the ACF Greater Atlanta Chapter received a report from Marie Johnson, TOT's Kitchen coordinator. In her report she informed the board of a program that needed to be added to TOT's Kitchen... the Backpack Program. Teachers and faculty at Kipps Academy were noticing that some of their students were arriving at school on Monday mornings hurrying to the breakfast/snack line. When asked why they were in such a hurry, the response was staggering. The children said they had not had much to eat over the weekend and they were hungry. The Backpack Program would give these children identified by the social worker fruits and healthy snacks for them to eat over the weekends. Marie asked for help with 20 students. The board agreed that the program was needed and voted to give funds for one weekend a month. Board members then began to volunteer personally to pick up another weekend each month. Other community organizations picked up the last two weekends to ensure the children would have food for every weekend. The program has truly touched the lives of the students involved.
Below is a recent update from Marie on the Backpack Program:
We are in our third month of the weekend snack program. It is very, very exciting to see the children collect their packs. The reality of the need for the snack packs came home hard when I had car troubles and could not deliver. The children and parents called and met me at the train station. Wow... but they got their snacks. Thank you so much for helping to provide snacks for all our children in the program. We currently feed 34 and have 29 on the waiting list. Here is a list of what this week's pack looks like, as students will be on spring break. This would cover 2 weekends.
3 Fruit juices
2 breakfast cereal bars
2 small pks.cereals
3 pudding cups
2 pks peanut/dried cranberry
2 pks whole wheat cheese crackers
2 pks pretzels with peanut butter
2 apples
2 oranges
2 bananas
2 small mac& cheese cup
Total weight ....8 1/2 lbs
Our classes continue with the tots at the daycare and the middle schoolers at Kipp. This terms topic is... No cooked foods and wholesome nutritious snacks using fresh fruits and vegetables.
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"Each day we do a golden deed by helping those who are in need,
our life on earth is but a span, so do the best you can".
THANK YOU ACF ATLANTA for making more CHILDREN HUNGER FREE.
Yours truly,
Marie Johnson
TOT's Kitchen Coordinator |
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Email Information |
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If you are not currently receiving emails from the chapter, you are missing important culinary information about the Atlanta area.
Email Cheryl Glass, ACF Greater Atlanta Chapter's Executive Director, at
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with your current email address today, so you will not miss anymore important information!
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Food Safety Service |
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The concept of Food 4 Thought is simple, we
provide an Intervention Resource Service for food service establishments, who
struggle with running operations while simultaneously ensuring a safe,
confident level of continuity. The biggest threat to any food service establishment
is their lack of a comprehensive food safety program and their staffs
continuity level of understanding, due to employee turn over.
At Food 4 Thought, we confidentially consult with operators; as to, what
may be the best intended action plan for that facility (i.e. On-Site Health
Education, Risk Assessment / Mock Inspections, and Issuance of State Approved
Food Safety Certifications (per New GA Food Code), etc).
Among this litigious society we live in, we firmly believe it is in the best
interest of all food service establishments, to invest in strengthening their
operations by adding a service like Food 4 Thought , to serve as a
complete or adjunct resource to their preexisting food safety program. It
certainly goes without saying "An ounce of prevention, is worth a pound
of cure". (Ala Spondivits, el Azteca, etc, etc)
Anthony Jackson / F4T LLC
404-245-3893
rules_and_regulation_summary
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