Dear Fellow Culinarians,

This year has started very quickly and busy for most of us. Our January meeting and Mini Convention were a huge success. We had well over a hundred members in attendance and all received great information from the Sysco sponsored event. I would like to thank Chef Russ Barker for making education the first priority of our meeting and also for putting together our first mini convention in many years.
Chef Gotz has agreed to help mentor our junior members as chairperson. Chef Bernhard has a great passion for our industry and for the junior culinarians that are training to be the next chefs in our chapter. The juniors have elected a new Board of Directors and I am sure that they will have an exciting and meaningful calendar out for the members soon. I would like to thank Chef Frank Kraus for heading up the junior chapter for the past year, he has done a great job bringing the juniors together as a group and getting many new members for the junior chapter. Click here for more...

• I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.
• I shall place honor and the standing of our profession before personal advancement. I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment.
• I shall be fair, courteous, and considerate in my dealing with fellow colleagues.
• I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague with careful regard of the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.
• I shall never expect anyone to subject themselves to risks, which I would not be willing to assume myself.I shall help to protect all members against one another from within out profession.
• I shall be just and enthusiastic about the success of others, as I am about my own.
• I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure of business to hurt anyone, within or without the profession.

 

• Chef & Child - The ACF Beehive State Chefs Chapter has raised over $250,000 with this annual event to benefit charities state wide. Chefs can participate and find out more by calling the chapter office or sign up now to participate.
• Escoffier Dinner - This event is planned and hosted by a chef member to present his/her skills of the profession. A full seven course dinner is presented by the host chef. This is a wonderful event to highlight your restaurant / club and the skills of your and your staff. If you would be interested in hosting an Escoffier Dinner, you can register online today You are paid $95.00 per person for each guest attending
• Annual Picnic at the ballpark - Chef friends, families and associates gather to relax, have fun and mingle with one another. Prizes, good food and friends are the main courses of the event.
• Golf Tournament - Chefs are invited to participate with vendors for a day of networking and enjoying a sporting event together. Prizes, dinner and golf.
• Mini Convention - The ACF Beehive State Chefs gather to learn from each other, share with junior members, demonstrations, seminars, new products and services are all arranged to help you grow in the culinary arts and skills.
• Presidents Dinner - Annual Awards - The ACF Beehive State Chefs Chapter reports to the members at the annual presidents dinner. Awards are presented to those who have earned recognition for their skills and support.

• Must be an active member in good standing of the Chapter for one year.
• Must have been an active member of the ACF for five cumulative years.
• Must have certification of CSC or higher.
• The Chef of the Year Committee will consist of at least (3) 'Chef of the Year' Award recipients and the Chapter President consecutively elected.
• The awards committee shall handle all affairs related to the award.
• All eligible members will be screened and eligibility verified by the Awards Committee. The awards committee will tally all points for activity in the chapter for that year, for each eligible member.
• The candidate with the highest number of points will be deemed the 'Chef of the Year'.
• The results of the tabulation will be kept in highest confidentiality and the recipient will be notified at the Annual Presidents Awards Dinner.
• In the event of a tie, the awards committee will decide the winner of the award by a closed vote of the committee.
• The Awards committee will present to the chapter president the name of the winner of the award.

Food and Drug Administration--Recalls/Safety Alerts

Recall Information from FDA

Cibo Vita issues Allergy Alert on Undeclared Sulfites in Mediterranean Mix of Woodpecker Brand Good Taste Noodle MFG Recalls "Egg Noodles and Wonton Skins" Because Of Possible Health Risk Whole Foods MarketŪ Announces Recall of Morningland Dairy and Ozark Hills Farm Cheese Azteca Linda Corp. Expands Recall of Queso Fresco Because of Possible Health Risk P&G Voluntarily Recalls a Small Amount of Dry Cat Food QUESERIA CHIPILO INC. Recalls Cheese Products because of Possible Health Risk Torn & Glasser Issues Allergy Alert on Undeclared Peanuts Fancy, No Peanuts Paleta California Co. Announces Voluntary Recall of Frozen Mamey Paletas Because of Potential Contamination with... Morningland Dairy Conducting Nationwide Voluntary Recall of All Cheese Labeled as Morningland Dairy & Ozark... P&G Recalls Small Number of Bags of Cat Food From Stores in Loveland, Colorado