President’s Message – September 2016

President’s Message – September 2016

Fellow Chefs, Cooks, Colleagues and Friends,

Well after a short, hot Summer I hope all of our members have been able to enjoy a little rest and prepare for the fast approaching season. 

Personally, I have had a great summer with the opportunity to visit Johnson and Wales University in Miami with a couple of our chapter members and culinary teachers. Not only did I meet some great new friends and chefs but we got to learn exciting things the school is doing for future chefs and our craft. The edible garden was amazing and it inspires me to increase my little area at school.

Many of us have become culinary instructors but all of us teach constantly and continue to learn in our careers. With that said we are all blessed to be part of a craft that constantly challenges and moves forward. 

The ACF was started as a fellowship to connect with likeminded professionals based on the original Guilds from France hundreds of years ago. Remember we are only as strong as our weakest link. 

Over the past couple years our meetings have shrunk in attendance, and we must all work together to change this. Please know your support is appreciated, your input and ideas are extremely welcome.

Together we can build great things and empower the next generation. Invite students and young culinarians to meetings. Think about a meeting you can host and something you wish to share.

I look forward to an exciting year and seeing everyone soon. Our first meeting is September 12th at Leesburg High Culinary Academy. Meeting starts at 6 pm. Board members please plan on being there at 5:30 for a Board meeting.  

Come fellowship, relax and learn. The meeting will feature Local foods, with the education portion towards nutrition and new ACF practical changes.

I look forward to seeing you there. 

John G Bell CEC

President Gulf to Lakes Chefs and Cooks Association  

Lead Culinary Evaluator


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