January 2019

Hello Everyone,

Happy New Year! I hope you all had a wonderful holiday season and are ready to get back to work and are looking forward to a bright and prosperous 2019. Along with the new year comes new ways, ideas, and new challenges. We have the first 6 months of meeting scheduled. We’re starting off with the 28 January meeting at the Field Club in Pittsburgh. The meeting starts at 7:00pm and is hosted by Exec Chef Paul O’Toole CEC, AAC. Chef Tom Macrina CEC, AAC past National President will have a presentation on the 2018 Villeroy & Boch Culinary World Cup Competition over the Thanksgiving holiday. As we were feasting on turkey, stuffing, and pumpkin pie the ACF National Culinary Olympic team was representing our organization and country in the World Competition during the EXPOGAST Trade Show in Luxembourg. The team competed against 29 other countries in this World chefs recognized event. The ACF has competed in the World Cup since 1982. This event is held every four (4) years and traditionally serves as the half-way point in the team’s journey to the Internationale Kochkunst Ausstellung (IKA), also known as the “Culinary Olympics” in Erfurt, Germany, which will take place in 2020.

Chef Reimund Pitz CEC, CCE, AAC team manager said, “The wisdom and experience of our leaders, combined with the skills and dedication or our team members and ACF’s heritage will be the key to success and position the U.S. for recognition among international peers”.

More than 750 chefs represented over 50 countries competed in both team and individual competitions during the five (5) day event. Along with the National Team, Regional Team, and Youth team from the culinary program at Johnson County Community College in Overland Park, Kansas. The regional team will compete against 45 regional teams and the Youth team will compete against 15 national junior teams.  This will be an exciting presentation and should not be missed.

The ballots for the Chef of the Year were sent out in December. I hope you all voted and returned your ballot. The nominees are Chef Brian Buskey ACFPC Vice-President and William Racin CEPC.

The information for the Annual Gala Dinner will be online shortly, and tickets will be available to be purchased through the BlacktiePittsburgh link on our website. The dinner will be held at the Allegheny Country Club, hosted by Exec Chef Dustin Bates. This will certainly be a wonderful dinner. The date is Sunday 14 April**. More information will be posted on the website.

The February meeting will be at CCAC hosted by Chef Art Inzinga CEC, CCE, AAC. There will be an Anything Goes competition. Chef will have more information posted on the website. These competitions are a good way for junior culinarians to learn about what it’s like to compete and find out a little about yourself. There will be winners and losers as in any competition, but mainly it’s a competition in yourself to see how your skills have progressed and how to improve.

See you at the Field Club!
Rikk Panzera CEC, CCE, AAC
ACFPC President

**We have changed the date of the Award’s Gala from March 10 to April 14.