Chef convention coming to town.......

I am very pleased to announce that the ACF KY Chapter will be hosting the 2013 American Culinary Federation Southeast Regional Conference at the Downtown Marriott next March. More details will be forthcoming.

Whoa! Good work!

Way to go, Dan! Great way to showcase our great city and our locals.

I assume the conference is for professional chef members of ACF only?

Deb

I am very pleased to announce that the ACF KY Chapter will be hosting the 2013 American Culinary Federation Southeast Regional Conference at the Downtown Marriott next March. More details will be forthcoming.

Dan...This is MOST awesome news. Knowing how much hard work yourself (and others) put into ACG/KY I'm sure this is going to be an event to be remembered. Congrats.

Great work Dan! I'm sure you're going to be very proud to have that being held here in your home city.

The other chapter officers and I are really looking forward to showcasing Louisville's exciting culinary scene. We expect around 500-600 chefs, chef instructors, students and vendors for four days of seminars, competitions, networking and of course, exploring the local restaurants.

I also want to take the time to congratulate the Student Team from Sullivan University for bringing home the bronze medal from the competitions held in Winston-Salem this week. Thanks for representing the KY Chapter!

Way to go, Dan! Great way to showcase our great city and our locals.

I assume the conference is for professional chef members of ACF only?

Deb

The conference is open to all, but of course ACF members receive a sizable discount on registration fees. The seminars are geared toward professional culinarians so the demonstrations might be a little advanced for the typical home cook that's used to watching cooking shows on TV.

However, one of the things we are considering for next year, is to sell tickets for the opening Icebreaker Reception to the general public, with the proceeds of the ticket sales going to a local charity and the ACF Chef and Child Foundation.

The other chapter officers and I are really looking forward to showcasing Louisville's exciting culinary scene. We expect around 500-600 chefs, chef instructors, students and vendors for four days of seminars, competitions, networking and of course, exploring the local restaurants.

I also want to take the time to congratulate the Student Team from Sullivan University for bringing home the bronze medal from the competitions held in Winston-Salem this week. Thanks for representing the KY Chapter!

This is very exciting for me ...as I have mentioned probably too much, My Son is now finishing his first quarter in Baking and Pastry at Sullivan , He hopes to be a part of the student team next quarter.