Serving Chefs and the Hospitality Industry since 1925"
Be a Part of the Team, of the Heritage and a Part of the Journey."ACF Chicago Chefs of Cuisine focus is on the Hospitality Industry in Chicago.
2014 New Board Members
Joe Aiello, CEC, AAC, HGT
It has been a busy and exciting month beginning with our March
general meeting at Emmett's Restaurant and Brewery in Palatine, Illinois.
Executive Chef host Joe Grana, designed and presented us with a delicious St.
Patrick's Day dinner paired with a selection of signature micro brewery beers
created by their resident brew master. Prior to dinner, the brew master gave a
tour of the microbrewery and an overview on the process of micro brewing beers.
Our thanks to Chef Joe, his staff and management for hosting us that evening.
Since our meeting Chef Joe has been promoted to general manager of the
Also that evening Chef Jesse Cobb, CEC, our certification chairman, presented
a certification seminar on the process of getting certified with the ACF. I
know that he is totally committed to helping any member that would like
assistance in getting certified.
During dinner, Ms. Kateri Yunker, instructor and
trainer for Food Industry Training, Inc. did a short presentation on the
upcoming changes in food safety and sanitation laws in Illinois as of June 1, 2014. Details of the
changes will be up-dated on our website.
Sunday, March 9th, Les Amis d’ Escoffier Society of Chicago Dinner was held at the Langham Hotel
Chicago. Beginning with the menu selection and carried throughout the event,
the presentation, service and hospitality was impeccable and made it a complete
success. Kudos to the Chairman John Kaufmann, CEC, AAC, HOF and Permanent Committee of the Society
for their continuous commitment to uphold the highest standards of the Master
Chef Escoffier. We will post a complete dinner report on our website www.chicagochefsofcuisine.org
and several past president and board members attended the ACF Central Regional
Conference, hosted by Chefs de Cuisine of Association of St. Louis Inc. It was
held at the Renaissance St. Louis Grand Hotel, St. Louis., March 16–19, and it
brought hundreds of chefs, cooks and foodservice professionals to St. Louis. The conference
theme was “Embracing a Sustainable Future,” and many of the demonstrations and
seminars focused on how to incorporate green and sustainable cooking concepts
into restaurant kitchens and onto menus. Overall the conference was very
informative. Our current ACF President Tom Macrina
and his administration is trying to create an environment where working chefs can
come and learn and bring back new techniques, trends and other information
learned to their kitchen and chapter. Some of the changes evident were: all the business of the ACF was conducted in
a business meeting rather than in the general session; one of the meals was
served by tastings at each purveyor’s tables; there was a stronger presence of
regional and local purveyors. I would ask all members to refer to the ACF
website and the National Culinary Review magazine for more details and pictures
from the conference. Our member John Kaufmann, CEC, AAC, HOF received the 2014 ACF Central Region
Cutting Edge Award, Congratulations!
Chef’s Golf Outing Chairman and Past President Chef Richard Naglich, CEC, AAC
and his committee are planning for a fun golf outing and are committed to raise
funds for our scholarships. Please join me in helping at any level of
sponsorship and/or attending the event with all of your friends.
Lastly, I hope to see you on Monday, April 7th at the monthly
General Meeting at the Holiday Inn Gurnee & Convention Center. Chef Chris
Solare has planned a feast of a menu for all of us to enjoy.
Please make your reservations. Phone: 312-300-4818 or
THE LES AMIS D' ESCOFFIER SOCIETY OF CHICAGO
John Kaufmann, CEC, AAC,
The Society recently
held their dinner at the new Langham Hotel Chicago. The were selected and
provided by Stephen Hirsch and the ambiance was spectacular. The
standing ovation Chef Anthony Zamora received said it all. Some of
the highlights of the evening include:
Jesse Cobb, Jr. received this year's Chairman's
Donald Smith received the Lou Kysela
The society presented a scholarship check to Kendall College.
This year, we plan to publish a third edition of our
historic book. Thank you to Liz Bergin, Marketing Director of
the Society, for her continued commitment to this project.
Joe Aiello, Secretary of the Society and President
of the ACF Chicago Chefs Association, presented a $2000 scholarship
check to Drummond Academy, Bert Cutino, Trustee of the school in California.
New members were inducted. The Society's membership
of 99 is now full and includes members in 13 countries and 23 states.
pre-dinner was held on Saturday night at Kendall College
for the out-of-town guests. I wish to thank our host President Emily Williams
Knight and Joe Monastero Jr., along with Frank Santos of Allen Bothers
Meat Co., which was a cosponsor of the evening.
thank you to the Langham Chicago Hotel General Manager Robert Schofield
and his entire staff, and of course Michel Bouit, our Ambassador for the
narrative and Kyle Richardson for coordinating the students.
April 7, 2014 General Meeting
Holiday Inn Gurnee & Conference Center
Tartare de Salmón
With Chefs Garnishes & Glazes
Bourbon Seared Duck Breast
With Bacon Snow & Blistered Cherry Tomato & Foie Gra
With Caviaroli Chili Oil
Stuffed With Micro Greens
With Rosemary & Basil Caviaroli
Potato Samosa Topped with
Sous-Vide Short Rib & Glazed Golden Carrot
In the Dark Berry Intermezzo
Choco Flan Impossible
with Adult Root Beer Creme
Chef Host – Chris Solare
For reservations please call
312-300-4818 or email ACFChicago@yahoo.com
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