Nominations for Chapter Chef of the Year 2020
Nominations will be entertained at the November membership meeting.
Award Objective
The chef of the year award pays tribute to an active member whose knowledge, skill, expertise, guidance and direction have enhanced the image of the professional chef and who by example has made a positive impact on our local or national chapter or our communities through the sharing of themselves, their time, experience, talents and volunteerism. This person should exemplify the image of the American Culinary Federation and what we stand for.
Nomination Criteria
1. Nominee must be a paid member in good standing of at least one full year at the time of the nomination.
2. Nominee must hold current membership culinarian, professional culinarian or that of senior professional culinarian.
3. Have a minimum of 1-year employment in the culinary industry.
4. Hold or have held the equivalency of a sous chef position or higher in a private residence or dining operation, (i.e.; restaurant; private or public club; hotel; resort; cruise line or culinary school).
5. Nominee must be certified by the American Culinary Federation.
2. Nominee must hold current membership culinarian, professional culinarian or that of senior professional culinarian.
3. Have a minimum of 1-year employment in the culinary industry.
4. Hold or have held the equivalency of a sous chef position or higher in a private residence or dining operation, (i.e.; restaurant; private or public club; hotel; resort; cruise line or culinary school).
5. Nominee must be certified by the American Culinary Federation.
Photography by Mike Naddeo
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ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States.
ACF Flint - Saginaw Valley Chapter Membership Meetings are the third Monday of the month February, March, April, May, June, September, and October, second Monday of November. No membership meetings July, August or December. |
Chapter Chef of the YearJen Reeves CWPCEvery year our chapter recognizes an outstanding culinarian. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of our Region and given back to the profession through the development of students and apprentices.
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Chapter OfficersThe Chapter officers are committed to leading the area cooks, chefs, and pastry chefs in advancing the cuisine of our region.
Elected Chapter Officers are: President Vice President Secretary Treasurer Each is elected to a two year term with the Immediate Past President serving as Chairman of the Board of Directors |
Chapter EventsJoin us at our next chapter meeting, culinary event, or competition.
Membership Meetings are the third Monday of the months February, March, April, May, June, September, and October. Our November meeting will be moved up due to firearms deer season. Our 30th Annual ACF Professional Chef's Hot Food Competition and Tasting at Snowfest 2021 The Volksläufe "The Peoples Race" Annual Chicken BBQ Fund Raiser July 4th, 2021 Heritage Park, Frankenmuth |