Welcome to the ACF Chef de Cuisine Society of Oregon

The ACF Chefs de Cuisine Association of Oregon, Inc. is a non-profit organization of culinary professionals dedicated to furthering the education, certification and camaraderie within our culinary community, and responding to the social and nutritional needs of our community at large.

ACF National News

Deerfield Golf & Tennis Club to Receive 2010 Achievement of Excellence Award at American Culinary Federation National Convention in California
The American Culinary Federation (ACF) will honor Deerfield Golf & Tennis Club, Newark, Del., with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.
Casa Monica Hotel?s 95 Cordova to Receive 2010 Achievement of Excellence Award at American Culinary Federation National Convention in Anaheim
The American Culinary Federation (ACF) will honor the Casa Monica Hotel’s 95 Cordova, St. Augustine, Fla., with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.
MorningStar Senior Living at Applewood to Receive 2010 Achievement of Excellence Award at American Culinary Federation National Convention
The American Culinary Federation (ACF) will honor MorningStar Senior Living at Applewood, Lakewood, Colo., with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.
Marcella's to Receive 2010 Achievement of Excellence Award at American Culinary Federation National Convention in Anaheim
The American Culinary Federation (ACF) will honor Marcella’s, Columbus, Ohio, with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.
Charley's Steak House in Orlando to Receive 2010 Achievement of Excellence Award at American Culinary Federation National Convention in Anaheim
The American Culinary Federation (ACF) will honor Charley’s Steak House, Orlando, Fla., with an Achievement of Excellence Award at the 2010 ACF National Convention held at the Anaheim Marriott, Anaheim, Calif., Aug. 2–5.

Local Chapter News

  • Everybody A Winner in National Onion Association's "Onion Chef" Competition @ Hilton's Executive Tower in Downtown Portland
    It was another successful partnership as the National Onion Association and the Chefs de Cuisine Society spent a exciting and fun evening of friendly culinary competition and raising awareness for both organizations. Smiles and tears were had by all as four local Chefs delighted guests with a multitude of savory and sweet appetizers that focused on beautiful, fresh onions. Chef Patti Curfman, CEC, CEPC, AAC took top honors with an Onion Relish and Beef Rollup (Thank you Will Wise and the Oregon Beef Council) and a Fig crumble with caramelized Walla Walla onions. Chef JD Thomas, CEC showed strong with a deep fried Duck and Onion Ravioli and a Crostini w/ a beautiful Honey Glazed Onion “Window” pane garnish. Chef Peznecke from Timberline Lodge rounded out the top three with an Onion Caesar in a Tomato cup and an absolutely scrumptious “Onion Melt” that was a definite highlight. There was three onion soup and even an Onion ice carving beverage luge! We want to Thank the National Onion Association and their gracious Board for their generous donation that will go towards continuing to make you, the Members, better opportunities to learn and grow in our Industry. We would like to give an extra Special Thank You to Kim Reddin whose work with us to participate in this event was a delight. We would also like to say Thank You to the Hilton Executive Towers and their entire staff for their excellent work and food. This is what it’s all about Members!! Stay tuned!! Stay Involved!!!!!! Let’s Get Cooking!!
  • Northwest Culinary Institute takes Oregon Beef Council & CCSO's Grand Trophy for "BEST BBQ"
    We just want to put the word out there for next years BBQ Competition..if you missed this year's Inaugural BEST BBQ Competition...it was your own fault. What a day!! Northwest Culinary Institute took 1st & the Grand Trophy and a respectable 3rd. Le Cordon Bleu also did themselves proud and placed a sweet 2nd. Results was BEST BBQ and overall. Great job to each competitor and some individual entree's were downright amazing like chimicurri stuffed brisket, apricot-chipotle glazed smoked chicken, and a white BBQ sauce that rocked!! Congrats to all and should be very proud of yourselves!!. We had other students from both schools step up and help pull this great day off and we applaud their professionalism and participation. We had over a hundred senior chefs, purveyors, professionals, family, and friends show up including Jaciva's, Portland French, Sysco, Sunshine Dairy and many more brought a side dish and we had plenty of food and smiles and just a day to remember!!!! Of course Oregon Beef Council provided all the beef proteins and the Grand Trophy that will get passed on to the winning BBQ winners for the next 15 years!!!! Everybody had a great afternoon in absolutely perfect NW weather. We also took a moment of silence in memory of Chef Robert "Bob" Kempton who's passion and love for the CCSO and the Annual Picnic was the undercurrent for this years success. Thank You Chef and we won't forget!!! Please watch for the next up-coming events and chances to get involved and show your stuff!! For info and to ensure a spot in next years BEST BBQ Competition please see the contact below and get in early!! CONTACT CHEF AARON GUERRA, CEC @ 503.936.6689

     

    LETS SEE WHAT YOU GOT OUT THERE CULINARIANS!!!  LETS GET COOKING!!!

  • Membership Grows! Oregon Beef Council and others step up involvement. GET INVOLVED TOO!!
    Membership Grows as the CCSO Welcomes new members as local chapters merged. Local Business and Purveyors, many long time supporters and new members have stepped up involvement to bring you more opportunities and awesome events. GET INVOLVED TOO!! Come meet your fellow professionals, learn new things, meet new friends and have a great time.
  • Membership Dues have Been Lowered
    The board has reduced membership fees for our chapter to $200.00 for Professional Membership. Dues for the Associate membership have also been adjusted.