April 2013 – President’s Message

April 2013 – President’s Message

March 22, 2013

Our organization has changed much over the years. One of the greatest things about The American Culinary Federation is the ability to network with thousands of chefs worldwide. As chefs we are creative by nature and networking is a great way to keep up with trends and learn from others.

Gulf to Lakes has also gone through changes over the years, being the first chapter to start a web site, to many has surpassed our bold beginnings.

My vision as president is to bring back the strong networking advantages many of us have been blessed with and share this with our younger and upcoming students and chefs. To give back as so many have for us through the years with education, mentoring and sharing what we love most food and experiences.

To connect back with our community’s, share our knowledge and experience along with strengthening our membership and organization. So many people have forgotten the classic way of Escoffier or never even heard of the great skills from our past. Life moves fast just like the business of food. Everything is being done ahead and with this comes lack of pride in skill and nutrition.

My goal is to have educational meetings monthly sharing not only new ideas but also classical skills we can both grow and feed our creative side.

I look forward to meeting new members, inspiring young chefs and reaching out to our communities together.

Chef John Bell, CEC®, ACE

President, ACF Gulf to Lakes Chefs & Cooks Chapter, Inc.

 

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