News & Happenings

"Hot Off the Press"

February 22, 2016

President's Awards Dinner - A HUGH SUCCESS!

Thanks to Our Sponsors, Chefs Carmen Callo and Chris DeJohn

as well as their talented teams who provided an unforgettable evening!

and our ACFCCA Members.

 

Our Apprentices have been really busy!

Check out the Apprenticeship Monthly Review!

Apprenticeship Program sponsors make it possible to offer a low-cost, educational apprenticeship program. Because of their support, we are able to fulfill the dreams of many future professional chefs! US Foods Inc., Seattle Fish Co., Meadow Gold, Simplot, Rich's and Polidori Sausage. A big "Thank you" to our Apprenticeship Sponsors!

Class Tour to Food Services of America Our First Year Apprenticeship Class was treated to a facility tour with our friends up north, FSA. Director of Operations, Phil Graff, took the students on an extensive tour of the warehouse, packing/loading docks, and trucks. The apprentices were amazed at the magnitude of how much detail goes into when a customer places an order to how quickly it is loaded and driven to its destination.

Eco-Cuisine, Inc. and Guest Instructor Ron Pickarski The First Year students were honored to have guest instructor, Executive Chef Ron Pickarski, teach a section on vegetarian and vegan cooking. Chef Ron demonstrated various ways to prepare mainstay dishes using only vegan products. The class also had the option to receive a signed copy of his book, The Classical Vegetarian Cook Book. To get your hands on a copy go to: www.eco-cuisine.com

Guest Instructor Sous Chef Zurisadai Resendiz from Panzanos As many of you know, cooking risotto is on the CSC test. What better way to introduce the the principals of risotto preparation than drawing on the best in the industry, Sous Chef Zurisadai Resendiz. The students learned a lot from Chef and were very grateful for the time he shared with the class.

The CSC test doesn't seem all that scary now Guest Instructors-Chefs Brandon Durio, CSC JP Krause, CSC As the second years finish up on their Fish section and move into the Advanced Sauces section of their curriculum, Chefs Brandon Durio CSC, Executive Chef of Cherry Creek School District, and JP Krause CSC, Executive Chef of Children's Hospital, brought their expertise and creativity to the classroom. The months of December and January, both chefs demonstrated fileting flat fish, various ways to prepare seafood, and several sauce and soup cooking techniques.

Calling all Chefs!!! Want to pass along your culinary talent? The Apprenticeship Program is looking for you! Are you passionate about sharing your talent with future culinarians? The apprenticeship program needs YOU! Our two-year apprenticeship program is seeking chefs to share their area of expertise with our apprenticeship class. Classes are held at Metropolitan State University in their newly designed teaching kitchen. First year apprentices meet Mondays from 3:00-8:00PM and the second years meet Wednesdays from 3:00-8:00pm. A stipend will be provided for your time. Please send an email confirming your interest and the culinary area you are wanting to teach to Monica Leonard. Classes start in August and Chef Pizzuto will be overseeing the coordination of classroom curriculum.  

 

February 9, 2016

Keystone's River Run Gumbo Cook-off-hosted by Keystone

Contact Chelsea Ryback
All participants will be provided with a tent, two tables, linens, tasting cups, spoons and napkins. 1st and 2nd Place will be awarded in the following categories: Seafood/Exotic, Chicken & Sausage. 1st and 2nd place in each of these categories will be awarded by the Judges Panel and People's Choice will be determined by the guests. A Team Spirit Award will also be presented, so be sure to deck your booth out and put on your best costume for the chance to win! Click here for the registration form!

March 5-6, 2016

ACF Sanctioned Spring Culinary Salon

hosted by ACF Colorado Chefs Association and the International Culinary School at the Art Institute of Colorado. Click here for a registration form. Spaces are limited and will fill up quickly! Sign up today!

March 8, 2016

ACFCCA sponsors, the Western Dairy Association, are proud to offer

another of their popular dairy tours!

This year will be in conjunction with their research chefs conference they are hosting. RSVP's are being taken now. More details will be forth-coming. Contact Aleks to get signed up today!

March 16, 2016

Colorado Agriculture Day at the State Capital.

This year will be bigger and better than ever! Details will be forth-coming but save the date and plan on another fun event! If interested in participating, contact Joan Brewster

April 17, 2016

Italco Block Party

Italco Block Party

 

Check out our new Apprenticeship Monthly Review.

We want you to know what rock-stars our Apprentices are and what they aApprentices 2016re doing.

The first years are finishing up their fourth month of the program and the second years setting their sights on graduation and the CSC test. Both years have been touring various associate members' facilities and enjoying the expertise of guest instructors.  

 

Chef Robert Holloway CEC and Paul Bisenieks.

Chef Bob Holloway and Paul Bisenieks.

First-year Apprentice, Paul Bisenieks, competed in the Knoebel Cup Competition held in September at Sysco. Former apprentice, Chef Brandon Durio, CSC, headed Paul's team. Paul was in charge of developing a dessert recipe for his contribution to the team. His poached pear got rave reviews.

 

How Apprenticeship and hard work can put you on a path of

excellence?

Chef Corey SiegelIt's not an easy path. Any professional chef will tell you. With a lot of hard work, determination, and passion, you will not just be a chef-you will be a great chef! Corey Siegel, CCisaformer ACF apprentice. He has competed in the Bocuse D'OR USA as Commis for Chef Rosendale in 2011 and wonin2012. He just accepted the prestigious position as North American Corporate Executive Chef with Electrolux Professional.

http://www.coreybsiegel.com/about.html  

 

Rocky Mountain Institute of Meat Guest Instructor Jason Nauert. Chef Jason Nauert

We were honored to have Jason Nauert with the Rocky Mountain Institute of Meat to help demonstrate break down a half pig during the second year apprentices butchery section. The chef instructors and class were able to then take those cuts of meat and prepare different pork recipe.  

 

Red Bird Farms Guest Instructor-Chef Eric Evert  

Chef Eric Evert

Next up in agreatlineup,Chef EricEvert joined our apprentices to discuss chickens. He showed the apprentices the technique on how to de-bone poultry. Red Bird Farms was gracious enough leave enough product to supply the apprentices chickens to practice on. 

 

 

FreshPoint Guest Instructors-Russ Brown, Paul Savage, and JFreshPointulie Wylie.

Russ Brown, Paul Savage, and Julie Wylie from FreshPoint "wowed" the first year students by bringing in all kinds of exotic fruits, vegetables, and herbs. The students got hands-on experience and knowledge with the different ways to prepare and showcase the product.  

 

Lombardi Brothers Meats Guest Instructor-Robert Glass

Robert Glass _ Lombardi Brothers Meats

Robert glass with Lombardi brothers meats provided an two hour presentation to the second year apprentices. Robert went over the difference between New Zealand and Colorado lamb, the different cuts, nutritional value, what's trending, yields, and various ways of preparing lamb.  

 

Our Apprentice Instructors:

Chef Michael Pizzuto and Chef Robert Holloway.

CEC Chefs Pizzuto and Holloway are raising the bar of edution with this year's first and second year apprentice classes. Chef Pizzuto has expanded on the depth of the Chefs Holloway and Pizzutocurriculum and has brought in many of guest instructors and presenters for the classes. Chef Holloway, who is also the Co-Chairman for the Apprenticeship Committee establishment, has been a big support for the students on the their online portal and classes. With the support of these two stellar chef instructors, our students are starting their careers off on a solid foundation. Watch out for the next culinary generation!  

 

Congratulations to all the talented students who competed in the
2015 ACF Student Competition!

Students from Pueblo Community College, Colorado Mountain College and Western Colorado Community College

Students 2015

Congratulations to Western Colorado Community College!

In our recent ACF student competition, our own WCCC students took home the Silver Medal and a chance to represent Colorado at next year's ACF Western Region Convention! Way to go, Grand Junction! Special "thank you" to Chef Wayne Smith for coaching this amazing team and Chef Jon St. Peter for his dedication to hosting another successful competition!
We are proud to have you representing our chapter!