May 23rd 2014 From the Secretary: Our next meeting has finalized and will be held at the Marriott Frenchman's Reef Resort on the island of St. Thomas, on May 29th 2014 from 3PM to 5PM. Everyone is invited especially our Tomian cooks and chefs. We will discuss our chapter and certification goals for fall!!
May 20th2014 From the President: I am happy to report that the department of tourism will establish a scholarship to help defray costs for certification. Stay tuned for more news on the subject. I anticipate this to be available for our second round of certifications this fall.
May 12th 2014 From the VP' desk, we have finalized the dates for our first certification.on June 10-12, several chefs have expressed interest in moving up, re certify and/or be part of a growing group of professionals showing off their knowledge with their earned certification pins. If you are interested the first step is to go onto the ACFCHEFS.ORG web site, click on certify, levels and find yours. Then download the package, get all your ducks in a row (don't cook those) contact any of the board members and we take it from there. CTEC is approved for both the written and practical test, so no longer do you need to travel off island!
May 4th 2014 From the President, back home. The conference in Charleston was well in some cases great and in others not so. From a chapter presidents view it was very informative and I learned a lot about the ins and outs of ACF as an organization. The food presented by the competitors was spectacular (pictures are posted and some copied from the ACF flicker site), the comradery great, the workshops very informative but one day less would have been ok. We had a great gala dinner served family style and chef Jeff and chef Mike did the tuxedos proud, as they served elegantly to our table. Some new things coming next year the most significant is that the east and west regional's will be combined. I think ours will be in Boston in February. I guess since this in the mid of our season we'll probably send a delegation to Orlando to the National conference. I attended a workshop on the mobile Abattoir they are getting together in SC an idea that might be working here, considering all the stress our livestock goes through before finally getting to the kill. We talked about sustainability, global warming and many other things important to today's chef. My highlights of course where the two hands-on work shops in sugar blowing/pulling and chocolate work with air brushing.
April 25th, 2014 From the President, I be traveling to Charleston to attend the regional ACF meeting, taking some sugar and chocolate classes and participate in business meetings on behalf of our chapter. Check the picture pages for my impressions and I give you all a full report on our next meeting in May 29th on St. Thomas.
April 23, 2014, From the Secretary, here are the notes of last nights meeting at St. Croix Career and Technical Education Center hosted by Chef Doos and the culinary class. The meeting was well attended by professionals and students alike. The theme "Garnishing" opened the eyes of many as we sometimes forget how just a few cuts on apiece of vegetable or fruit can make the difference in plate or platter presentation. Chef Bell, Doos and Nibbs helped students to create several show pieces and smaller decorations. Guest chef Nibbs from St. Thomas talked extensively about certification, benefits of being certified and talked about the practical exam doos and don'ts. We moved a motion to have the next meeting in St. Thomas during the Flavors event at Frenchmans Reef Resort. Chef Nibbs will be our liaison for our St. Thomas members and to organize the location. Meeting adjourned around 8:45 P after the students served a feast of great pizzas.
Next meeting will be held in St. Thomas May 29th location not yet decided.
Next meeting will be held in St. Thomas May 29th location not yet decided.
April 17, 2014, From the office of the National President , Canadian Culinary Federation
Over the many years that our two federations have existed we have enjoyed sharing many social and professional elements of our conventions and industry, not the least of which has been the visitations of ACF Presidents, Board members and Chapter presidents to Canada.It is that spirit that we are taking this a step further in extending an open invitation to all Chapter board members, Chapter membership and families, to the 51st CCF Conference in Gatineau, Québec; May 29 - June 2, 2014.This region of Canada is, with its stunning vistas, history and cultures, is perhaps one of the most breathtaking in the eastern regions of Canada. It is the perfect opportunity to enrich not only your professional skill sets, but with your personal self as you seize an opportunity to extend your stay with your family.Costs are important and what better time than now when the US dollar is strong and purchasing power is at its greatest. The CCF conference rate (national rate) includes all meals, social and formal events and seminars. The discount rate has been extended to the end of April so now is the perfect time to accept our invitation.Our national website will guide you to the convention details at www.ccfcc.ca or our Executive Director will be pleased to answer or assist you with any special requirements at:admin@ccfcc.ca We look forward to meeting you and our peers from the United States in Québec, Canada this summer, and at this time wish you and all a Happy Easter!
Sincerely,Donald Gyurkovits, President
April 16th 2014: http://www.flavorsbancopopular.com/upload/UFI2014_Chefs-Challenge-Application-Form.pdf
CALL TO ALL CHEFS FOR PARTICIPATION AT THE ST. THOMAS CULINARY COMPETITION!!
As of this writing this competition is not ACF sanctioned but I will try to see if we can add a couple of ACE on the judging chairs.....
March 26th 2014: Secretary report,
We held our monthly meeting at Carambola Renaissance Resort, sponsored by Executive chef Adrian Deacon. The meeting started promptly at 6:30P with Chef Doos introducing the board members and outlining the meeting agenda. Farmer Brown and wife where introduced and we learned quite a few things about organic farming vs store items and local produced food, The had a very nice display of locally grown produce. We had a lively discussion and questions from attending chefs and other farmers. St. Croix Direct a new import business was introduced.They have direct links to Sams whole sale , Whole foods and other stateside vendors. Its a bit cumbersome to order (10 day lead) but there are big savings to be had. After a short break and refreshments Chef Sittig demonstrated the fabrication of a lamb gigot. Chef Bell ended the meeting with a reminder of certification scheduled for June. Meeting adjourned at 8:30P
Next meeting is scheduled for April 22nd
March 15th 2014 Presidents message:
Happy cooking, I am happy to report that CTEC has been approved as a testing center for practical exams and we have receive preliminary go ahead for COMIRA written tests. I need to complete a few items but forsee to be a full testing center by May.
March 1st 2014: Presidents message
Happy cooking, we now have passed all required "tests" and our chapter has received full membership to ACF as # VI001.We must however reach and keep 15 professional members for a full year or we are in jeopardy to become fully integrated. So I am asking every member to personally sponsor a new member ie walking him/her through the web page and get them signed. Remember ACF is the prime culinary organization in the US, and as a member you are also a part of WACS the international chefs organization. Furthermore many benefits await you such as free life insurance and more.
Over the many years that our two federations have existed we have enjoyed sharing many social and professional elements of our conventions and industry, not the least of which has been the visitations of ACF Presidents, Board members and Chapter presidents to Canada.It is that spirit that we are taking this a step further in extending an open invitation to all Chapter board members, Chapter membership and families, to the 51st CCF Conference in Gatineau, Québec; May 29 - June 2, 2014.This region of Canada is, with its stunning vistas, history and cultures, is perhaps one of the most breathtaking in the eastern regions of Canada. It is the perfect opportunity to enrich not only your professional skill sets, but with your personal self as you seize an opportunity to extend your stay with your family.Costs are important and what better time than now when the US dollar is strong and purchasing power is at its greatest. The CCF conference rate (national rate) includes all meals, social and formal events and seminars. The discount rate has been extended to the end of April so now is the perfect time to accept our invitation.Our national website will guide you to the convention details at www.ccfcc.ca or our Executive Director will be pleased to answer or assist you with any special requirements at:admin@ccfcc.ca We look forward to meeting you and our peers from the United States in Québec, Canada this summer, and at this time wish you and all a Happy Easter!
Sincerely,Donald Gyurkovits, President
April 16th 2014: http://www.flavorsbancopopular.com/upload/UFI2014_Chefs-Challenge-Application-Form.pdf
CALL TO ALL CHEFS FOR PARTICIPATION AT THE ST. THOMAS CULINARY COMPETITION!!
As of this writing this competition is not ACF sanctioned but I will try to see if we can add a couple of ACE on the judging chairs.....
March 26th 2014: Secretary report,
We held our monthly meeting at Carambola Renaissance Resort, sponsored by Executive chef Adrian Deacon. The meeting started promptly at 6:30P with Chef Doos introducing the board members and outlining the meeting agenda. Farmer Brown and wife where introduced and we learned quite a few things about organic farming vs store items and local produced food, The had a very nice display of locally grown produce. We had a lively discussion and questions from attending chefs and other farmers. St. Croix Direct a new import business was introduced.They have direct links to Sams whole sale , Whole foods and other stateside vendors. Its a bit cumbersome to order (10 day lead) but there are big savings to be had. After a short break and refreshments Chef Sittig demonstrated the fabrication of a lamb gigot. Chef Bell ended the meeting with a reminder of certification scheduled for June. Meeting adjourned at 8:30P
Next meeting is scheduled for April 22nd
March 15th 2014 Presidents message:
Happy cooking, I am happy to report that CTEC has been approved as a testing center for practical exams and we have receive preliminary go ahead for COMIRA written tests. I need to complete a few items but forsee to be a full testing center by May.
March 1st 2014: Presidents message
Happy cooking, we now have passed all required "tests" and our chapter has received full membership to ACF as # VI001.We must however reach and keep 15 professional members for a full year or we are in jeopardy to become fully integrated. So I am asking every member to personally sponsor a new member ie walking him/her through the web page and get them signed. Remember ACF is the prime culinary organization in the US, and as a member you are also a part of WACS the international chefs organization. Furthermore many benefits await you such as free life insurance and more.