American Culinary Federation Flint-Saginaw Valley Chapter
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    • 2019 Chicken BBQ
    • 2020 Hot Food Results
  • Scholarship
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  • Home
  • Chapter Store
  • President's Message
  • About
    • Chapter Officers
    • Chapter Chef of The Year
    • Contact
    • Culinarian's Code
    • Join
  • Events
    • 2019 Chicken BBQ
    • 2020 Hot Food Results
  • Scholarship
  • The Team
  • Questions
  • Survey
  • Blog

Chapter Officers

Elected Chapter Officers

Chef Mark Handy MBA, CEC, AAC, CDM President
Chef Lance Buchinger CSC Vice President
Chef Rob Waskoviak CEC Chairman of the Board & Treasurer
Contact The Chapter
Chef John Lucchesi CEC, MBA Secretary
The ACF Flint-Saginaw Valley Chapter  is a culinary association of professional chefs, cooks, bakers, and other culinary professionals engaged in the planning, preparation, service and supervision of foods, pastries and beverages, in commercial kitchens, hotels, clubs, restaurants, institutions, schools, as well as serving as culinary research and development consultants, experimental chefs, food service directors and culinary educators.
 THE ONGOING PURPOSE OF THE ACF FLINT-SAGINAW VALLEY CHAPTER IS:
  • To promote the culinary profession to the food industry, general public and government agencies; and to promote and acknowledge professionalism in all Culinarians.
  • To develop an educational program, through the American Culinary Federation Educational Institute and other organizations, to improve the culinary knowledge of each of our members.
  • To promote fellowship in the culinary community in our area and to encourage a cooperative effort in the food service industry.
  • To encourage and assist our members and members of the culinary profession in our area to get certified and to maintain their certification, and to promote the certification program in our area.
  • To develop apprenticeship programs, and to support post secondary culinary education programs, through the American Culinary Federation Educational Institute, to insure the apprentices and students are adequately trained for the industry.
  • To inform its members of government regulations that effect the culinary profession and to provide a professional information service to the government.
  • To promote healthy, sanitary and quality food production to the food industry and the general public.

ACF Our Mission

We are the standard of excellence for the culinary industry, advancing and promoting professionalism, leadership and collaboration.

ACF Our Vision

To be the leader in professional and personal development for the culinary community, while promoting current culinary techniques and preserving the history and skills of our craft.
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