Dear Fellow Culinarians,

As I look back on 2011, I am grateful for the many wonderful things that have happened for us as a Chapter. Chef Todd Leonard had an incredible performance at the ACF National Chef of the Year Competition. He and his apprentices, Brandon Strebel and Lyn Wells, represented the chapter very well with their work and their professionalism throughout a very stressful and difficult event. Congratulations to Chef Peter Hodgson who was inducted into the AAC and to Franz Kubak for receiving a Presidential Medallion from our national President Michael Ty. The Escoffier Dinner was a wonderful event, hosted by Chef Mel Harward at The Country Club. As usual, his work was spectacular, the food was exquisite and of course the service and atmosphere were over the top, all in attendance had a wonderful time. We also experienced some hard times, several of our colleagues and co-workers found themselves out of work this year. We were also saddened by the loss of Chef Jeff DeJong, My thoughts are continually with their families and with those of you still struggling in this economy.. 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.