Welcome to the North Carolina Chapter of the American Culinary Federation
ACF North Carolina provides accredited educational programs, certification, competitions and networking designed to enhance professional growth for all current and future chefs and professional Culinarians.
ACF NC Triad Area Help Needed
Our summer programs will start the end of June and run through August, I have submitted our annual request from Lowes Foods and should hear from them by the end of the month or middle of next month. We usually recruit chef/student participants at our ACF meetings, but we may not have one in time, so I am requesting a email blast to our Triad area members for assistants in teaching the attendees in our counties, Forsyth, Alleghany, Guildford, Alamance, Davidson, Davie, Wilkes, Surry, Yadkin, Rockingham and Asheboro.
I believe that Chefs Romano, Rush and Gardiner have committed, however I must be able to pull this together by the middle of May. Your assistance is needed as I will be out of the country from April 15 to May 5, 2016. I will be monitoring my emails daily and will respond as needed, so anyone interested will get a response from me and I will put them on the list,
Thank you for your assistance
Donald Mc Millan, CEC, AAC
ACF NC Chef of the Year 2012
ACF NC Chef Professionalism Award 2013
The Stocked Pot Cooking School
381 Jonestown Road
Winston-Salem, NC 27104
ACF NC Chefs (and specifically Sandhills Area)
Please see the Newsroom (Job Listings) for an Assistant Chef’s position in the Research and Development Department for the Vanguard Group in Fayetteville. This will be a huge opportunity for someone to get into the R&D field and/or build their culinary resume to include something out of the box. The experience gained could be career altering for the right person. They will consider someone from the North Carolina area.
Chefs and Student Chefs:
Dr. Dana J. Hanson, Made Right Foods, LLC. and Chef Eddie Wilson CEC, PCEC, CCA, FMP from the Raleigh ACF NC Region are putting on a BBQ Boot Camp fund-raiser and educational opportunity for all ACF NC members. The event will be hosted by The Chef’s Academy - 2001 Carrington Mill Blvd. Morrisville, NC 27560. Please see below for details. If you are interested in buying one of the 20 seats for this event, you can purchase this great BBQ by logging into: https://squareup.com/market/chefsofnc. This is our new ACF NC online store. If you have any questions or need additional information, please do not hesitate to contact the numbers listed on the attached flyer.
Saturday, June 18, 2016
$399 per person
Dr. Dana J. Hanson, Made Right Foods, LLC. (919) 215–2826
Chef Eddie Wilson CEC, PCEC, CCA, FMP, (317) 518-7109
The Chef’s Academy - 2001 Carrington Mill Blvd. Morrisville, NC 27560
What Are the Big 4?
- Pork Carcass Cutting Demo
- Meat Prep for the Smoker
- Making BBQ Sauce
- Making Dry Rubs
CHICKEN AND RIB LUNCH
- Making TX Hot Link Sausage
- Debunking the Mysterious
- The Science of Good “Q”
- Grill Design
- How to Build a Good Fire
- Camp Fire Cooking
Dr Hanson with NC State University is hosting another Charcuterie class and asked if we could please put the word out. I am attaching the two .pdf flyers below with date/time/registration information. One of my full-time instructors attended the session that was just held and said it was a great experience and investment in her professional development. I hope you can take advantage of this culinary experience.
Although my membership with ACFNC is recent, it was the best thing I could have done for my career. This organization creates the environment for a young chef to rub elbows with the most passionate, hard working, and generous individuals in my industry. I can't wait too see what it has in-store next.