August 2017

The AAC New Inductees.  Image from the Official ACF Flickr.  More photos available here: https://www.flickr.com/photos/acfchefs/albums/72157684256086603

The AAC New Inductees.  Image from the Official ACF Flickr.  More photos available here: https://www.flickr.com/photos/acfchefs/albums/72157684256086603

2017 Student Competition from the OfficialACF Flickr.  More images can be viewed here: https://www.flickr.com/photos/acfchefs/albums/72157684100329943

2017 Student Competition from the OfficialACF Flickr.  More images can be viewed here: https://www.flickr.com/photos/acfchefs/albums/72157684100329943

The 2017 Baron H. Galand Knowledge Bowl Competition.  Photo from the Official ACF Flickr.  More photos here: https://www.flickr.com/photos/acfchefs/albums/72157670753364232

The 2017 Baron H. Galand Knowledge Bowl Competition.  Photo from the Official ACF Flickr.  More photos here: https://www.flickr.com/photos/acfchefs/albums/72157670753364232

The 2017 Pastry Chef of the Year Competition.  From the Official ACF Flickr.  More photos here: https://www.flickr.com/photos/acfchefs/albums/72157684070235823/with/36140461275/

The 2017 Pastry Chef of the Year Competition.  From the Official ACF Flickr.  More photos here: https://www.flickr.com/photos/acfchefs/albums/72157684070235823/with/36140461275/

Hello Everyone,

            I hope everyone is having a great summer. It’s been wet to say the least, but still a good one so far.  Before I talk about the conference, the next General meeting will be held at the Duquesne Club on 28 August at 7:00 pm.  There will be a Pastry Presentation by William Racin the club's Exec. Pastry Chef. There will be Hors D’ Oeuvres and a cash bar prior to the presentation and a dessert buffet after. Please remember to dress appropriately business casual is required. No jeans, sneakers, or tee shirts. Parking & club entrance is on the 6th floor of the Liberty Ave garage.  

As I mentioned in my last letter, the ACF National Conference was held in Orlando at Disney Worlds Coronado Springs Resort, 09-13 July.  The accommodations were very comfortable and the weather was HOT & HUMID!

The conference started with hands on classes through out the day. These have an added expense added to them.  A few of these classes were: Fruit & Vegetable Carving, Ice Carving for Food and Beverage display, Authentic Peruvian Cuisine, ServSafe Managers Course, to name a few. The welcome reception that night was a very nice array of action and stationary stations. It was a time to meet new friends and see a few older ones.  

The conference was filled with many seminars, demos, and lectures all day from 8:00 am – 4:30 pm.  The Opening Session was the usual 8:00-12:00 with three presenters: Emily Ellyn, Lorena Garcia, and Francisco Migoya.  Emily Ellyn shared her culinary journey which inspired her passion for food. Lorena Garcia, who is a Venezuelan born chef, Johnson & Wales Grad, restaurateur, and author, talked about traditional complex Latin cuisine and making it healthier. She also talked about “Big Chef, Little Chef, a non-profit program to help children and their families take control of their eating habits.  Francisco Migoya ModernistCuisines head chef discussed the innovative work that went the book Modernist Bread.  He showed and talked about the extensive research & development process as well as sharing the science and history of bread as well as the techniques and ingredients that will shape its future.  

Along with the great seminars, there was the business part as well. Budget and policy discussions and by-law word changes were among the topics covered.

Other seminars included Floridian Cuisine with Norman Van Aken, Finding time for Health, Fitness, & Future with Charles Carroll CEC, AAC and Eric the Trainer, Hollywood Physique Expert (who has ties to Pittsburgh). They discussed how to incorporate health and fitness into a daily routine. Andrew Nutter CCE, CCC of IUP discussed how to plan your career. Rich Rosendale talked about the importance of reinvention of your food and yourself. John Noble Masi, talked about treating your customers like guests and personalizing their experiences.

Other seminars included; allergen awareness, Savory Sauces Fruit inspired BBQ sauces, Bee Keeping, The New Healthcare Foodservice, Savor the Flavor by Costa Magoulas CEC, CCE, CCA, AAC, The Efficient Innovative Kitchen by Poly Science Culinary.

There was also the Jr. Culinary Team Competition, Knowledge Bowl Competition, National Chef of the Year, National Pastry Chef of the Year, and ACF Culinary Team 2020 Team Tryouts, as well as the ACF Trade show.

All in all I wish I could have seen more, but it’s impossible. On a personal note, the highlight for me was the AAC induction and Ceremony. I was truly humbled by the experience. 

Thank you,

Rikk Panzera, AAC, CEC, CCE
ACFPC President

           

July 2017

Chef Byron Bardy, Chef Scott Burkhart, Chef Richard Chene, Jeffery Whyle, and Chef Cindy Tuite

Chef Byron Bardy, Chef Scott Burkhart, Chef Richard Chene, Jeffery Whyle, and Chef Cindy Tuite

Chefs Bill Hunt and Art Inzinga

Chefs Bill Hunt and Art Inzinga

Some of the student members in the Next Gen Council

Some of the student members in the Next Gen Council

ACFPC President Rikk Panzera

ACFPC President Rikk Panzera

Hello Everyone,

Happy 4th of July to you all! I hope you’ve had a happy and safe holiday weekend. The weather gods were good to us and we had more sun than rain, which was great for the picnics.

On Monday 26 June, Chef Cindy Tuite and Bidwell Training Center hosted our meeting. Chef Bello did a wine and barbecue paring. Chef Buskey and students from Bidwell prepared the food for the tasting. There were 25 – 30 attendees. Thank you all for your help!

We also had our second meeting of the Next Gen Council. It was attended by 9 council members and 7 Board members. The Board members were impressed with the council member’s desire to keep the ACF an important part of our professional lives. The discussion centered how the council can assist in recruiting additional culinarians to become interested in the ACFPC. As we’ve mentioned in the past, this is a time when we need to embrace new ways of attracting additional members. It was interesting to watch; as we sat there talking about the importance of getting information out to our culinary community some of the council were on their phones sending out information they were discussing. This is what we need to keep us alive and well. Thank you council members for your belief in our organization and especially the ACFPC. Chef’s Bello and Buskey are the co-chairs of the committee. If anyone has any questions about the council, please contact either chef. I was pleased to see and hear the positive interaction and conversation.

As a reminder, there will not be a general meeting in July. Our next meeting will be 28 August. More information, including where it will be held will be forth coming.

The ACF National Conference in Orlando is being held July 9-13. I’ll be attending and representing our chapter at the Board of Governors meeting. It also marks a special date for Johan Meinke CEC and me. We will be inducted into the American Academy of Chefs. This marks a milestone for the both of us. As any AAC member knows, it’s a long time coming. Thank you to Chefs Richard Chene CEC, AAC and Tim Tain CEC, CCE, AAC who sponsored Johan and Art Inzinga CEC, CCE, AAC and Byron Bardy CMC, AAC who sponsored me. I also have to thank my mentor and very good friend of over 35 years, Fritz Sonnenschmidt CMC, AAC for his support and guidance throughout my career.

I wish you all a very happy and healthy Independence Day.

Fraternally,

Rikk Panzera CEC, CCE
ACFPC President