ACF Chefs de Cuisine Society of Oregon, Inc.

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ACF Chefs de Cuisine Society of Oregon, Inc., is a non-profit chapter of the American Culinary Federation, established in 1950. Membership is made up of chefs, purveyors and students dedicated to the profession of food preparation, hospitality, fine dining, competition and certification. Goals and objectives are achieved through community projects, volunteerism and reaching out to all those connected with the food industry.

ACF National News

President's e-News - ACFEF Golf Tournament

Join us Sunday, July 21, at the 2013 ACF National Convention, as we tee it up at the American Culinary Federation Education Foundation (ACFEF) Second Annual Golf Tournament to benefit the programs of the ACFEF.

Chefs Compete for Spot on Renowned ACF Culinary Team USA

Twenty-five chefs from around the U.S. try out at Johnson & Wales University campuses.

Spokane, Wash., Extreme Chef LJ Klink, CEC, Wins Minute Rice Recipe Competition at 2013 ACF Western Regional Conference, Advances to Nationals

LJ Klink, CEC®, Spokane, Wash., won bragging rights and $500 for the best original Minute® Rice recipe for the West in Flavors of the Mediterranean—A Minute® Rice competition.

ACF Chefs Las Vegas Wins Childhood Nutrition Outreach Challenge, Receives $10,000 from ACFEF Chef & Child

The American Culinary Federation’s (ACF) ACF Chefs Las Vegas recently received $10,000 from the American Culinary Federation Education Foundation (ACFEF) Chef & Child at the ACF Western Regional Conference, held in Coeur d’Alene, Idaho. The chapter hosted Lunch Break for Kids fundraisers and Childhood Nutrition Day activities to compete against other Western Region chapters for the award.

Joliet Junior College Culinary Student Jaclyn Adamonis Wins Central Region Student Chef of the Year Award at 2013 ACF Central Regional Conference

Jaclyn Adamonis, a student at Joliet Junior College, Joliet, Ill., was named the American Culinary Federation’s (ACF) Central Region Student Chef of the Year. Adamonis, of Homewood, Ill., received the award following a competition, sponsored by Custom Culinary, Inc., during the 2013 ACF Central Regional Conference, held in Little Rock, Ark., April 28–May 1.

Local Chapter News

ACF Chef of the Year 2012 Executive Chef Leif Benson, CEC, AAC
JOBS HOTLINE and POSITION WANTED
American Academy of Chefs explained
The honor society of ACF, the American Academy of Chefs (AAC) represents the highest standards of professionalism in the organization, society and industry. The AAC is an ambassador of culinary education and programs. Members are nominated for AAC recognition by the local chapter based on: Certified as an Executive Chef or higher, ACF member in good standing, is a professional culinarian, has attended at least 4 Regional and/or National Conferences and is sponsored by two Academy Fellows,
ACF CHEFS DE CUISINE SOCIETY OF OREGON OFFICERS AND BOARD OF DIRECTORS

January 1, 2013 the ACF’s Chefs de Cuisine Society of Oregon welcomes its new Officers and Board Members. Executive Board President & Chairman of the Board Executive Chef Anthony Danna, CEC, AAC 503.880.1185 coty99@live.com, Vice-President Restaurateur Chef Barry Bowers 503 779-6339 chefbarrybowers@gmail.com, Secretary Jonathan Jonas, CC 707 322-5519 jon@archinature.com, Treasurer Chef Chip Thelen 503 915-6904 chipthelen@bellsouth.net, Sgt-at-Arms Chef Nate Weaver 808 218-1685 cs2weaver@gmail.com, Executive Chef Ric Menegat, CEC 503.781-8172 chefrpm@gmail.com, Executive Chef Bryan Seigal, CEC, CCA 503 220-2553 Bryan.Siegal@hilton.com, Executive Chef J D Thomas, CEC 360 695-2500 cheffreyD1@aol.com Jay Cervetto 503 281-1922 jay@grayrose.com, Executive Chef Leif Benson, CEC, AAC 503 622-5396 leif.benson@hotmail.com, Retired Chef/Instructor Roy John Sharp, CEC 360.944.1222 Caroll515@msn.com, Joseph Gonzales, FMP 503.643.1655 jgonzalesfmp@earthlink.net, Suzanne Gardner 503 577-1282 suzannck@skgmarketing, Executive Chef Greg Taylor, CEC 503 351-3166 greg.taylor@us.nestle.com, Executive Chef Fernando Divina, CEC 503 494-3767 divina@oshu.edu, Retired Executive Chef Xavier Bauser 503 691-8076 barbmclaren@aol.com