4 New specialized certificates designed to meet emerging industry needs
TRASH TO CASH
The Chef’s Guide to profitable food waste solutions that turn kitchen scraps into revenue-generating menu items
PIZZA PERFECTION
Regional pizza styles and creative twists that are redefining this American favorite
TRENDING TURKISH
Why chefs are embracing Ottoman flavors as Turkish cuisine makes its mark in U.S. restaurants
ACF Chef Alexander Sapp, CEC®, CEPC®, CCA®, PCEC®, reimagines a rustic French classic through both timeless and contemporary approaches
Creative applications for walnuts that transform and elevate both sweet and savory dishes
VEGAN DESSERTS
How pastry chefs are reinventing plant-based desserts with sustainable and innovative ingredients
Senior
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Contributors
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The National Culinary Review® (ISSN 0747-7716), March/April 2025, Volume 49, Number 2, is owned by the American Culinary Federation, Inc. (ACF) and is produced six times per year by ACF, located at 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216. A digital subscription to the National Culinary Review® is included with ACF membership dues; print subscriptions are available to ACF members for $25 per year, domestic; nonmember subscriptions are $40. Material from the National Culinary Review®, in whole or in part, may not be reproduced without written permission. All views and opinions expressed in the National Culinary Review® are those of the author and do not necessarily reflect the views and opinions of the officers or members of ACF. Changes of mailing address should be sent to ACF’s national office: 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216; (800) 624-9458; Fax (904) 940-0741.
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I’m thrilled to share this edition of the National Culinary Review with you. This issue is packed with inspiration, innovation, and the remarkable achievements of our culinary community. From sustainability to cutting-edge techniques, our members continue to lead the way in shaping the future of food.
In News Bites, you can catch up on what’s ahead for the ACF, including our National Convention (July 27 – 31), the Cannabis Summit (May 2 – 4), exciting education opportunities, and standout member accomplishments. You can also read about ACF's Ingredient of the Month (IOTM). These updates reflect the dynamic energy of our organization and the opportunities available to you.
Introducing the Foundation’s Message , a new addition to the magazine. American Culinary Federation Education Foundation (ACFEF) Chairperson Barry R. Young, MBA, CEC, CCE, AAC, shines a spotlight on the impactful work of the American Culinary Federation Education Foundation (ACFEF). This feature underscores our commitment to education and professional growth—core pillars of the ACF’s mission.
“Trash to Cash” is the Management article by ACF Philadelphia Delaware Valley Chefs Association’s Jonathan Deutsch, PhD, CHE, CRC. This insightful piece explores transforming kitchen scraps into revenue-generating menu items—a timely topic as April hosts Earth Month, Earth Day (April 22), and Food Waste Prevention Week (April 7 – 13).
Our Chapter Close-Up highlights ACF Chefs of Northwest Indiana Inc., the 2024 recipients of the ACF Chapter of the Year Award (Central Region, large chapter category).
Writer John Bartimole profiles President Gabriel Rosado, CEC, CCA, as he focuses on membership growth. It’s a testament to the power of local leadership in strengthening our community.
The Main Course , “Pizza Perfection” by Jeffrey Spear, dives into regional pizza styles and creative twists that are redefining this American favorite.
Meanwhile in On the Side Lauren Kramer’s “Turkish Cuisine Makes Its Mark” showcases the rise of Turkish flavors in U.S. restaurants—an exciting trend to watch.
In our ACF Chef Profile , we feature ACF Pittsburgh President Chris Galarza, CEC, CCA, and how he is electrifying the future of food and making history as the first chef certified in an all-electric kitchen.
Chef-to-Chef takes us into the world of international culinary competition, featuring insights from ACF Culinary Team USA 2028 as they prepare for IKA, the “culinary
The
Olympics,” and share how this experience transforms their everyday leadership in kitchens across America.
The debate of tradition versus innovation continues in Classical v. Modern, where Chef Alexander B. Sapp, CEC, CEPC, CCA, PCEC, reimagines Coq Au Vin with both timeless and contemporary flair.
In the feature piece “Watts Cooking,” Amanda Baltazar examines how industry giants like Microsoft and Adobe are adopting all-electric kitchens, detailing the benefits and challenges of this transformative shift.
We also unveil a special feature on new Specialized Certificates in AI, Culinary Cannabis, Electrification, and Food Science, now available through the Online Learning Center. These programs reflect our commitment to equipping ACF members with the skills to thrive in an evolving industry.
For a healthful twist, Lauren Kramer’s Health column, “Beyond Banana Bread: Creative Applications for Walnuts,” offers fresh ideas to elevate your menus.
Pastry enthusiasts won’t want to miss Desserts with a Difference by ACF Chef Robert Wemischner. This feature explores sustainable and vegan innovations, spotlighting plantbased butter alternatives and locally sourced ingredients that align with today's eco-conscious diners.
Finally, our Segment Spotlight , “Culinary Caregivers” by Amanda Baltazar, celebrates senior living chefs who craft nutritious, appealing meals that enhance residents’ quality of life—a reminder of the profound impact our profession can have.
As always, your passion and dedication drive the ACF forward. I encourage you to dive into this issue, connect with fellow members, and explore the resources available to you. Together, we're not just cooking—we're creating a legacy.
Chefs, I Got Your Six,
René J. Marquis, CEC, CCE, CCA, AAC National President, American Culinary Federation
#CIGY6
NEWS Bites
The 2025 ACF National Convention Schedule is Live!
July 27 – 31, 2025 | Caesars Paris Casino and Resort, Las Vegas, NV
The wait is over! You can now officially browse the ACF National Convention schedule and start planning your ultimate culinary conference experience. This year’s ACF National Convention lineup features traditional inclusions, such as the Tradeshow, Welcome Reception, expert-led demos and sessions, and the President's Gala, while introducing new events attendees will want to be on the lookout for.
Check out the convention’s newly offered competitions, including the ACF Culinary Sports Competitions, the Worldchefs Global Chefs Challenge, and the Freedom Chefs Challenge. Friends and fans of ACF Culinary Team USA also won’t want to miss one of the convention's newest dinner experiences, The Road to Gold: ACF Culinary Team USA Fundraising Dinner, where you can enjoy food prepared by the team and chat with the chefs representing the USA globally.
intensive one-day workshop precedes the 2025 ACF National Convention and delivers essential insights from both judge and competitor perspectives. Led by Steve Jilleba CCE, CMC, AAC—a Culinary Institute of America graduate and 9-time Olympic Gold Medal winner—participants will gain a comprehensive understanding of competition judging criteria and winning kitchen tactics. Perfect for current Worldchefs Certified Judges needing recertification, aspiring judges taking their first step toward certification, and competitors looking to reach the podium. Network with culinary influencers while discovering the latest trends, equipment innovations, and competition rules. Current judges: fulfill your required fiveyear seminar attendance. Future judges: earn your essential certification seminar certificate. Competitors: learn invaluable tips to excel from preparation to presentation.
Register today at acfchefs.org.
EDUCATION
ACF Online Learning Center
Did you hear? The American Culinary Federation has enhanced its member benefits with an exciting announcement: all webinars and quizzes on the ACF Online Learning Center (OLC) are now FREE! Your ACF membership includes unlimited access to over 100 professional development webinars and quizzes. Access valuable content, including “Introduction to Culinary Cannabis and Edibles,” “Best Practices and Future Trends in Pastry,” “Inside America’s Kitchens: Focus on The Greenbrier,” and many more.
Visit acfchefs.org/olc for more information
Check out the schedule at ACFconvention.com
Hot Kitchen & Culinary Arts Competition Seminar
July 27, 2025 | Caesars Paris Casino and Resort, Las Vegas, NV
Elevate your culinary competition expertise at the ACF Hot Kitchen & Culinary Arts Competition Seminar! This
ACF Chef's Table Webinar Series Offers Valuable CEH Opportunities
The ACF Chef’s Table Webinar Series continues to provide professional development opportunities with upcoming sessions focused on AI, plant-based pantry basics, Australian beef, and more. Members can earn 1 CEH for each webinar
by registering, attending live or watching the recording, and completing the post-webinar survey. Recent webinars include “The Chef Brain Unlocked - Why AI is Transforming Culinary Leadership” with Tiffany Poe, CEC hosted on May 21, sponsored by Hormel Foods and “Plant Based Pantry Basics” with Chefs Paige Haringa and Tracy Burigo hosted on 21 sponsored by Humane World for Animals. Past webinars are available through the OLC, where members can earn additional CEHs upon completion.
Visit acfchefs.org/events for more information.
Specialized Certificates
We have expanded our educational offerings with innovative specialized certificates designed to meet emerging industry needs. Our new Specialized Certificate in Culinary Cannabis & Edibles features a 30-hour, self-paced curriculum that explores cannabis properties, safety procedures, dosing, extraction methods, and recipe development for professionals interested in cannabis-infused cuisine. The Specialized Certificate in Food Science provides a 40-hour program that investigates the scientific principles behind cooking, including food molecules, heat applications, flavor perception, ingredient behaviors, fermentation, and sustainability. Additional specialized certificates are in development and will be announced soon.
Visit acfchefs.org/olc for more information.
COMPETITION
The U.S. Coast Guard claimed their fourth Culinary Team of the Year title at the 49th Annual Joint Culinary Training Exercise (JCTE) held February 28 through March 5 at Fort Gregg-Adams, Virginia. The competition culminated with an awards ceremony on March 10, where 212 American Culinary Federation medals were presented to military chefs from across the globe. “I’m just so happy for the team. They worked so hard,” said Culinary Specialist 1st Class Raymond Filippi, Coast Guard team captain. “We put in 20 days of practice then competition. We laid it all on the line.” This year’s exercise featured 16 teams and 291 cooking entries from all five U.S. military branches, plus international teams from France, Germany, and Great Britain. The U.S. Navy secured runner-up honors, while Team France won the international challenge. Notable winners included Sgt. Oscar Cardona (U.S. Army) as Armed Forces Chef of the Year, CS3 Tyler Patton (Coast Guard) as Student Chef of the Year, and Sgt. Shanea Benner (Army Reserves) as Pastry Chef of the Year. These champions will advance to the ACF National Convention in Las Vegas, July 27-31.
of the Ingredients Month
March - The Ingredient of the Month is ‘Nduja! ‘Nduja (en-DOO-yah) is a spreadable pork salami from Calabria, made with pork fat, lean cuts, and spicy Calabrian chili peppers known for imparting bold flavor and its signature heat. Once a humble peasant food, this intensely flavorful delicacy has become a prized ingredient in Italian cuisine and charcuterie, enriching a wide variety of dishes with its rich umami.
April - The Ingredient of the Month is Upcycled Flour! Upcycled flour is a nutrient-dense, eco-friendly alternative crafted from food byproducts such as spent grains, fruit and vegetable pulp, and nut pressings, turning potential waste into versatile flours. As the demand for sustainable food solutions increases, upcycled flour is gaining popularity in baking and food production, providing waste-reducing options to enhance everything from bread to protein snacks.
Learn each featured ingredient's backstory, typical uses, and delicious recipes at acfchefs.org. Download each IOTM presentation and complete the corresponding quizzes by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits per quiz toward your ACF certification.
Gold Medal WINNERS
January 8, 2025- Glen Falls New York
W: University of Massachusetts, Massachusetts: Jeffrey Macdonald, CCC; Patrick M Redmond, Clarissa Gonzalez
Reyes, Patrick M Redmond, Emily Thorpe
Professional Chefs of New Hampshire: Bradley Labarre, CEC, CCA, AAC; Joseph Allison, CEC, CCA, AAC; David Bressler, CEC; Daniel Zagarella, CEC
January 28, 2025- ACF Myrtle Beach Chapter
K: Lance S. Cook, CEC, CCA
February 24, 2025- NACUFS Mid Atlantic
W: Emily Getz, Kevin M. Kenny, William Thomas Reardon
February 21, 2025- ACF Michigan Chefs de Cuisine “Cook Like You Mean It”/Dorsey College
K: Bouakhanh Greene, CEC
KC: Frank R. Turchan, II, CEC, AAC
SKS: Abigail Mead, Janie St. Catherine
SPS: Trinity Lada
SK: Ella Allen, Ana Granado, Jacob Patrick Merz, Nyla Gabrielle Thomas
February 27, 2025- ACF Raleigh Durham/Wake Technical Community College
This April, ACF Chef Otto G. Borsich II of the ACF Columbus Chapter, was inducted into the 2025 Firelands Hall of Fame in Oberlin, OH. A Navy veteran who served aboard the USS Patrick Henry submarine, Chef Borsich was honored for his varied career accomplishments, which included opening Le Bernardin in New York, supervising 600 cooks at the Atlantis resort in the Bahamas, and working at the Martin Palace in Turkey. He taught at The Culinary Institute of America and founded the Net Chef’s Food Festival to support local food pantries. Read more about Chef Borsich and his career in his book, A Chef Is Born. Congratulations, Chef!
The American Culinary Federation New Orleans Chapter showcased their culinary expertise by creating a massive 200foot king cake that wrapped around the carousel at Lafrenière Park during Jefferson Parish’s Bicentennial celebration. Under the leadership of President Ron Iafrate, owner of the Gumbo Shop, ACFNO members partnered with Performance Food Group and Boar’s Head Meats to deliver this centerpiece for the “King Cake Capital of the World” event. The chapter’s participation highlighted their commitment to preserving Louisiana’s culinary heritage while bringing the community together for this historic milestone.
ACF Chef Alexander Sapp, CEC, CEPC, CCA, PCEC, Executive Chef at St. Johns Golf & Country Club, recently coached a student team at Taste of the Tech 2025, helping them create an impressive “Antipasta Profiterole.” The event raised $4,700 for St. Johns Technical High School's culinary program, which serves at-risk students in St. Augustine. Chef Sapp’s hands-on mentorship shows how ACF members give back to the community while inspiring the next generation of culinary talent.
The ACF Pittsburgh Chapter nominated Chef Johan Meinke, CEC, HAAC, for the 2023 ACFPC Chef of the Year award. A dedicated member since 1978, Chef Meinke was previously honored with this recognition in 1997. Nominated by Chef Scott Burkhart, Meinke has served as a competition judge, demonstration chef, and chair of fundraising throughout his career. His leadership roles include two terms as treasurer, two terms as second vice president, and office manager. Chef Meinke’s fundraising efforts have supported flood relief, veterans’ events, and junior culinary teams. His accolades encompass President's Awards, the Lifetime Achievement Award, the Chef Nicholas Colletti Professionalism Award, and membership in the American Academy of Chefs, showcasing his “lifelong” dedication to the profession and chapter.” Congratulations, Chef Meinke!
The ACF Central Florida Chapter honors two exceptional members: Chef Phil Guilbeault, AAC (2024 Chapter Chef of the Year) and Chef Richard Cote, CEC (2023 Chapter Chef of the Year). These culinary leaders embody passion, dedication, and a genuine spirit of cooperation within the community. Their unwavering commitment to excellence serves as an inspiration to fellow members, making them truly deserving recipients of this esteemed chapter recognition.
Chef Walter Frazier, CC, CPC, who serves as the Parliamentarian and Sergeant at Arms for the ACF Greater Baltimore Chapter, recently traveled to Africa with the Kenya With Love organization. This journey, proposed to him 18 years ago, became a transformative experience as he witnessed how simple donations of water bottles, school supplies, and clothing brought joy to local children. This international service complements Frazier’s ongoing community work in Maryland, where he helps feed the homeless alongside fellow ACF members. After seeing profound poverty firsthand, Frazier returned with a renewed commitment to humanitarian service both locally and globally.
Congratulations to ACF Chef Gearry Caudell, CEC, CCE, of ACF Chefs of the Low Country, on the opening of the new Savannah Culinary Institute. As the head of Savannah Technical College’s Culinary Arts program, Chef Caudell will oversee the institute’s operations at its prime location on West Bay Street in downtown Savannah. This expansion represents an exciting development for culinary education in the region and creates new opportunities for aspiring chefs across the Low Country.
AMERICAN ACADEMY OF CHEFS 2025 Inductees
The honor society of ACF, the American Academy of Chefs (AAC) represents the highest standards of professionalism in the organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their career.
We are proud to present our 2025 tentative American Academy of Chefs Candidates for Induction:
2025 American Academy of Chefs Tentative Inductees
David Bressler, CEC
ACF Professional Chefs of New Hampshire
Aaron J. Bruck, CEC
ACF Michigan Chefs de Cuisine Association
Karen A. Cannan, CEPC
ACF High Sierra Chefs Association
Sean Flaherty, CEC
ACF Professional Chefs / Cooks Assoc of Rochester
Travis Johnson, CEC
ACF South Bend Chefs and Cooks Association
Gabriel Rosado, CEC, CCA
ACF Chefs of Northwest Indiana
Michael B. Santos, CEPC
ACF Greater Baltimore Chapter
Scott W. Schmucker, CEC, CCE
ACF Laurel Highlands Chapter
Michael J. Stamets, CEC
ACF Capital District - Central NY
Steven D. Walk, CEC, CCA
ACF Cleveland Chapter
John J. Woods, CEC, CWPC
ACF Gulf to Lakes Chefs & Cooks Association
John P. Zenk, CEC, CCA
ACF Greater Cincinnati Chapter
2025 Honorary American Academy of Chefs Tentative Inductees
Andy Cuthbert
President World Chefs
Joseph Decker, CMPC
ACF Michigan Chefs de Cuisine Association
Vincenzo Del Duca, CEC
ACF Michigan Chefs de Cuisine Association
Canadian Culinary Federation Honor Society Chair
Fred T. Faria
ACF Rhode Island Chapter
John Fannin
National Member
Harry Linzmayer
ACF Miami Chapter
Worldchefs Continental Director - Americas
Tene Shake
ACF Monterey Bay Chapter
2026 AAC Application
The “Prestigious Honor Society” of the American Culinary Federation offers a unique way to honor those who have worked hard and risen through the ranks of the culinary field. A successful application for acceptance as an AAC Fellow will serve as the culmination of years of involvement in the great culinary profession, and as an ACF member.
An Academy Fellow must request an application for a potential inductee. Candidates must be sponsored by two (2) active Academy Fellows. An Academy Fellow is permitted to sponsor one (1) new applicant per year. Academy Fellows must submit a written recommendation of at least one hundred (100) words on the applicant’s behalf. Note: A member of the ACF National Board of Directors or an Honorary AAC Fellow may not sponsor an applicant for Fellowship.
Applications for American Academy of Chefs Induction for 2026 are now available. You can review the current requirements on how to become an American Academy of Chefs Fellow at acfchefs.org/aac
Applications must be returned by December 1st, 2025. Induction will be at the 2026 ACF National Convention.
Dear ACF Members,
I'm happy to introduce this new section to the National Culinary Review, where we'll share updates and insights about the American Culinary Federation Education Foundation (ACFEF). As the philanthropic arm of our organization, the ACFEF plays a vital role in advancing culinary excellence through education, professional development, and community support.
In this inaugural column, I'd like to answer some fundamental questions about the Foundation's structure and initiatives. From our prestigious American Academy of Chefs to our world-class Culinary Team USA, each component of the ACFEF contributes to our mission of elevating the culinary profession.
I invite you to explore the information below and discover the many ways the Foundation impacts our industry. Together, we can build on this legacy of excellence and create new opportunities for culinary professionals across the nation.
What is the American Culinary Federation Education Foundation (ACFEF)?
We are a 501(c)(3) not-for-profit corporation in the American Culinary Federation and the philanthropic branch. We provide education, scholarships, and charitable opportunities that promote and advocate for the culinary profession.
What are the groups that make up the Foundation?
The foundation comprises several areas, such as the American Academy of Chefs, the Accreditation Commission, secondary and post-secondary education, and the Apprenticeship Committee. It also consists of the newly formed workforce development task force, the ACF Culinary Team USA, Chef & the Child initiatives, scholarships and grants for students and professionals, and the ability to help with Disaster Relief for many communities.
What is the American Academy of Chefs (AAC)?
The American Academy of Chefs is the honor society of the ACF and the Foundation that supports and promotes the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their careers.
What does the Accreditation Commission do?
Postsecondary and Secondary Accreditation by the American Culinary Federation Education Foundation Accrediting Commission assures that a program is meeting at least a minimum of standards and competencies set for faculty, curriculum, and student services, and is recognized by the Council on Higher Education Accreditation (CHEA)
Apprenticeship Committee and Workforce Development work consist of the apprenticeship committee and the newly formed Workforce Development Task Force, which are working on one of the ACF and Foundations’ hidden Gems of our organization: supporting individuals as they learn to master skills used in the industry with on-the-job training.
What is the ACF Culinary Team USA?
The ACF Culinary Team USA is the standard of excellence for the culinary industry, advancing and promoting professionalism, leadership, and collaboration. The team consists of the National Team, Youth Team, and Military Team. It promotes our industry through competition on the largest culinary stage in the world at the IKA Culinary Olympics and the World Cup. The Team Consists of ACF members from across the United States.
These are just some of the areas that the Foundation supports through donations of time, treasure, and talent. Promoting our mission requires many individuals and partners. Consider what you can do to help this mission as we move forward with our work. Watch for details and future events of the foundation soon.
Barry R. Young, MBA, CEC, CCE, AAC ACF Education Foundation – Chairperson Chapter OH021 - ACF Columbus Chapter
TRASH Cash TO
The Chef's Guide to Profitable Food Waste Solutions
By Jonathan Deutsch, PhD, CHE, CRC
As chefs, we recognize the considerable effort involved in dining and meal preparation. Every step in the process impacts production costs and depletes essential resources, land, water, fuel, and labor, to name a few. The food industry is likely one of the largest consumers of these resources. Considering the work needed to create meals, seeing waste at any point in the supply chain is particularly disheartening. Food waste appears in various forms, including perfectly good vegetables left in fields due to labor shortages during harvest, overripe fish fillets spoiling in walk-in coolers after unexpectedly slow weekends, and half-eaten steaks returned to the kitchen because guests have overindulged in bread. Food waste presents a triple threat, environmental, financial, and social. According to ReFED, a national non-profit dedicated to solving food waste issues, 38% of all food in the U.S. goes unsold or uneaten, and most of that ends up as waste. This represents around 149 billion meals that could have nourished foodinsecure Americans and equates to $495 billion in lost value. There’s also a psychological cost for foodservice workers and chefs, many of whom have experienced food insecurity themselves. We enter this profession because
we love food and despise seeing it wasted. Chefs occupy a unique position to combat food waste.
Every culinary student learns the principle of “full product utilization.” Indeed, many classical cuisine staples, stocks, soups, and charcuterie were designed to incorporate usable trim. However, numerous food scraps still don’t make it to menus without deliberate effort. One of my most effective early management decisions was replacing tall kitchen trash bins with clear countertop containers. When a misshapen carrot stares back at you, you’re likelier to attempt peeling it properly. This simple change immediately improved my food costs. While we can’t solve the entire food supply chain’s inefficiencies today, we can certainly improve practices in our own kitchens to prevent waste while simultaneously generating revenue and reducing costs. It’s not only environmentally responsible but also financially sound.
I spoke with six chefs who are the best in the business about their strategies for upcycling scraps into revenuegenerating items:
Chef Brian Lofink , Chief Development Officer at Wagyu Sommelier, says, “Every piece of food we prepare has potential. By getting creative with our scraps and reducing waste, we not only cut costs but also create new revenue streams that benefit the bottom line.”
Chef Jon Polley, the Institutional Impact Manager at the Center for Good Food Purchasing, emphasizes, “Don’t buy anything without a plan to use the entire item. Avoid purchasing fennel if you only want the fronds. When placing your order, consider the peels, bones, tops, cores, fat, and the whole package. Everything can be used in some
way—so why not plan for it when it arrives at the back door?
Food waste signifies failure on many levels, but I believe it’s primarily a design failure.”
“When I teach culinary arts, I emphasize “mindful cooking,” which involves considering the potential of each ingredient.” Chef Ari Miller, the chef-in-residence at Poi Dog Sauces, explains, “When it comes to managing food scraps, you need to pay attention to what counts as scraps. It's a dynamic, ever-changing category because once you start using something, it stops being a scrap and becomes an ingredient. Then, something else turns into a scrap.” One example is Miller’s “infinity oil” from his former restaurant, Musi, a continuously evolving oil made from herb stems and scraps. The infused oil mash serves as an ingredient for hot sauce and as a base for herbed green pasta dough.
Cooking with scraps can be labor-intensive without the right tools. Therefore, quick and efficient processing is essential to adding value. Juicers, dehydrators, and blenders are your best allies in upcycling food waste.
Chef Rachel Sherman , a pastry chef who collaborates with the Associate Director of the Drexel Food Lab, suggests, “Dehydrating your scraps into powder is an easy way to enhance the flavor and color of dishes. You can blend those house-made powders into pasta, bread dough, and other baked goods. Use different blends as seasonings for fries or bar snacks or create your own onion powder.” Sherman also recommends fennel frond cheesecake and powdered apple peels to graham cracker crusts for improved flavor, fiber, and profit margins.
Chef Kiki Aranita , founder of Poi Dog (a restaurant and line of sauces), states, “I believe having a system to capture food scraps before they end up in the trash is the most crucial aspect. Thoughtful menu planning can make a significant difference. For example, if I’m serving kanpachi, anything that doesn’t go into poke can be transformed into a tostada. We’ve saved the skins, dehydrated them, and processed them in the food processor to create a furikake. This method should be included in the menu offerings, and you can charge a premium for it.”
Chef Alison Mountford , founder of Providencebased Ends+Stems, says, “In my years teaching about food waste reduction, I’ve never met anyone who enjoys throwing food away. With a bit of creativity and motivation, most ingredients and common “scraps” can be transformed into another dish, and it’s thrilling when a scrap becomes something delicious!” Mountford provides the example of steeping apple cores and peels in whiskey to infuse inexpensive whiskey with flavor. She then cooks down the mash to glaze ribs, creating revenue and flavor along the way.
Left: Brian Lofink, Chief Development Officer at Wagyu Sommelier. Right: Jon Polley, the Institutional Impact Manager at the Center for Good Food Purchasing.
Left: Chef Ari Miller, the chef-in-residence at Poi Dog Sauces. Right: Chef Rachel Sherman
Left: Chef Kiki Aranita, founder at Poi Dog. Right: Chef Alison Mountford, founder of Providence-based Ends+Stems
Indiana Inc. Northwest ACF CHEFS
By John Bartimole
In January 2023, ACF Chefs of Northwest Indiana Chapter President Chef Gabriel Rosado, CEC, CCA, knew he needed to grow membership.
“We have a long, proud history,” Rosado said; the chapter began in 1995, “but our membership at the start of 2023 had dwindled. I knew we had to build that number up if we were going to be viable and make an impact in our community.”
“It’s all about creating relationships. We’re doing a better job of connecting with local industry members and educating them about what our chapter and the ACF are all about and what we can do for our members and the community.”
Chef Rosado
The chapter enjoyed the first fruits of its efforts, winning the 2024 Regional Chapter of the Year award for the Central Region (large chapter category), increasing its membership to more than 85. “That put us in a bigger category, meaning we would compete against chapters like Boston and Grand Rapids.”
The chapter uses various media channels to generate interest and recognition. “We’re huge on Facebook,” Rosado said, “and to a lesser extent, Instagram and LinkedIn. They all work well to get the word out. Our social media presence has been super successful.”
The ACF Chefs of Northwest Indiana and local culinary talents united to create an extraordinary dining experience, featuring gourmet hors d’oeuvres and multiple exquisite courses. Together, they raised over $178,000 for Meals on Wheels, helping provide nutritious meals and companionship to seniors in need.
The Annual Leprechaun Walk
One of the chapter’s most visible events is its participation in the annual Leprechaun Walk, a fundraising event for SHARE, an Indiana non-profit providing faithbased independent living experiences for adults with intellectual and developmental disabilities. “At last year’s event, our chefs grilled approximately 5k pounds of beef for the attendees,” he said. “We had two chefs at every grill, working in the sun—our members very much enjoyed that event.”
The Annual ACF Golf Outing
Another key community initiative is the chapter’s Annual ACF Golf Outing. Now in its fourth year, the tournament recently raised $17k for scholarships to support culinary education—more than double what it raised in its first few years.
Beyond Community Outreach
The chapter prides itself on connecting with young culinarians and seasoned chefs who may not be fully aware of the ACF. “We want to include everyone,” Rosado said, “and help professionals continue to develop their careers. We take great pride in giving back to non-profits and students. We try to create a culture of inclusion and diversity.”
To accomplish this, the chapter regularly holds “meet and greet” events. “We invite people to enjoy complimentary beverages and snacks with us,” Rosado explained. “We utilize these opportunities for networking and recruitment.” The approach is working, especially among younger chefs.
“We’re
lucky to have a mix of young chefs in our chapter. We have about 35 to 40 student members, which is fantastic for us and the future of our profession. They show so much passion.”
Chef Rosado
As Rosado begins his second two-year term as President, he remains focused on the chapter’s mission. “We need to continue building membership and educating people about the importance of the ACF. We must keep strengthening relationships with non-profits in the community, foster membership benefits, and provide hands-on opportunities for younger students and future leaders. Above all, we need to continue having a positive impact on our members and the community.”
Golf Outing Photo from 2024
Classics,Regional
PIZZA PERFECTION
By Jeffrey Spear
Pizza is undoubtedly one of America’s most beloved foods. Its most popular configuration is typically a round, thin-crusted, oven-baked New York style, wood-fired Neapolitan, or a hybrid of the two, with a few other styles taking over the food service landscape in some parts of the country. Deciding which pizza style qualifies as the “best” is a challenge but one worth exploring.
ACF Chef Curt Wagner, CEPC, Corporate Chef for General Mills, says, “There are three basic elements that contribute to a pizza’s appeal: dough, sauce, and cheese. Each of these elements has a flavor that, when properly balanced, makes the perfect pie.”
To better understand what makes a pie balanced, here’s an insight into the styles, toppings, and flavors that are trending, including a look at a few noteworthy pizzerias that are finding success by reimagining this beloved classic.
A well-balanced pie will be good regardless of style.
ACF Chef Curt Wagner, CEPC, Corporate Chef for General Mills
Global Inspirations
THE FOUNDATION: CRUST VARIATIONS ACROSS AMERICA
Regarding thin crust varieties, the Neapolitan style is the most ubiquitous. Baked at remarkably high temperatures, anywhere between 800°F and 1000°F for about 90 seconds, this round, usually 12-inch pizza is distinguished by its slightly chewy interior and a lightly charred, bubbly, and crispy crust. Frequently confused with the New York style, its equally popular big city cousin is considerably larger, measuring around 18 inches and relying on a crust that’s somewhat thinner, sturdier, and nowhere near as chewy. It’s also baked longer, around 12 to 15 minutes, in a conventional oven set between 500°F to 600°F.
Speaking of crispy and chewy, the thick-crust Detroitstyle pizza, developed in 1946 at Buddy’s Rendezvous, now Buddy’s Pizza in Detroit, MI, has become a nationally recognized sensation. The focaccia-like dough is double-proofed, stretched to fit a rectangular pan, packed to the edges with cheese, and striped with tomato
sauce. When baked, typically around 700°F, the cheese drips down along the dough’s edges, caramelizing against the walls of the pan and creating a wonderfully lacy and crispy perimeter.
Another equally popular midwestern pie, first served by Pizzeria Uno in 1943, is the Chicago deep-dish pan pizza. Baked in a high-walled pan instead of a tray, it sports a considerably thicker and breadier crust, is heavily layered with cheese, sauce, and toppings, and is baked longer at lower temperatures. This heavyweight pie is in a class all its own.
Last is the Grandma style, also known as Pizza alla nonna. A quick and relatively easy-to-make pie originally prepared by Italian immigrants living in New York, this one features a thick, dense crust made with unproofed dough. Assembled in a rectangular pan heavily coated with olive oil and baked at 500°F for about 15 minutes, the crust has an unmistakable crunchy texture.
Pepperoni Beyond
THE NEW FLAVOR FRONTIER
Assuming the crust is perfectly made, the toppings are the other factor that will set each slice apart. While cheese, pepperoni, most recently cup pepperoni, onions, sausage, bacon, and mushrooms are at the top of the list, hot honey, chili sauce, arugula, balsamic, goat cheese, figs, and prosciutto are becoming increasingly popular toppings for pies. Plus, global flavors are increasingly finding their way onto pizzas.
This is apparent at Leña Pizza + Bagels in Cleveland, MS, where their “al Pastor,” marinated pork, “Chorizo + Papas,” pork chorizo, roasted potatoes, and “Sonoran” refried beans in place of tomato sauce, roasted jalapeño salsa, pizzas, all made with traditional Neapolitan crusts, have become local favorites.
Chef and Owner Marisol Doyle reveals her inspiration: "I’m not afraid of new combinations. So, I tried some Mexican ingredients I grew up with." When asked about their popularity, she adds, “Once I started putting my ideas out there, something different every week, our guests were hooked.”
Owner Aaron Truong and Chef
saw an opportunity to innovate, leveraging their Asian heritage and ingredients to make Neapolitan-style pizzas.
Elden Chan at Hapa Pizza
Similarly, Owner Aaron Truong and Chef Elden Chan at Hapa Pizza in Beaverton, OR, saw an opportunity to innovate, leveraging their Asian heritage with ingredients such as mala honey, jalapeño sambal, Thai basil, red curry, and yuzu to make Neapolitan-style pizzas. Truong says, “We take Italian pizza craft and Asian cuisine seriously. For us to push boundaries, we make sure to show respect for both traditions.” Chan adds, “Our guests thought our curiously configured pizzas, including Bánh Mì, Red Curry, and Mushroom Sukiyaki, were a gimmick. They were surprised to find out just how good they could be.”
At Prati Italia, Jacksonville, FL, Chef and Owner Tom Gray elected to forge a new path for his pizza. “After years of serving Neapolitan-style pizzas, I wanted to challenge myself to create something new,” he says.
“Today, we’re making an old-world/new-world blend of Roman and Detroit styles. It’s a long-fermented dough baked in a rectangular pan that yields a thick, fluffy crust like classic Roman pizzas, known as al taglio. We add a baked crispy, cheesy edge, a little like Detroit-style. Toppings are familiar and adventurous, applied from edge to edge, and perfectly paired with the cheese and crust."
Today, we’re making an old-world/ new-world blend of Roman and Detroit styles.
Chef
THE SECRET SAUCE: BALANCE REMAINS KEY
While New York, Detroit, and Neapolitan styles continue to dominate menus nationwide, creative reinvention distinguishes the most noteworthy pizzerias today. Chef Doyle’s Mexican-inspired creations, Hapa Pizza’s Asian fusion approach, and Chef Gray’s Roman and Detroit hybrid demonstrate how innovation can transform this beloved classic.
Despite their varied approaches and bold ingredient combinations, successful pizza makers understand that a well-balanced combination of crust, sauce, and cheese forms the foundation of any exceptional pie.
As Chef Wagner aptly noted, “A well-balanced pie will be good regardless of style.” This fundamental principle guides traditional pizzerias and those venturing into uncharted culinary territory, ensuring that its essential appeal remains unchanged as pizza continues to evolve. A versatile dish consistently delivers winning results, one slice at a time.
and Owner Tom Gray of Prati Italia
Sweet Potato Bacon Pizza from Leña Pizza + Bagels
Why Chefs Are Embracing Ottoman Flavors Turkish
By Lauren Kramer
Chef Maynard Meland loves developing dishes for his “new American” restaurant, Maynard’s, in Silverdale, WA. So when Turkish Tastes, an advocate of Turkish food, approached him about collaborating on a few dishes to add to his menu that he describes as “modern twists on classic cuisine,” he enthusiastically agreed.
The partnership between W and food purveyor led to two made-from-scratch, bread-based dishes. The first, the ‘simit sandwich,’ a sesame-studded bread filled with hummus and served with a Turkish spoon salad, tzatziki, and falafel, and the second, alahmacun, hand-stretched Turkish flatbread with a center of roasted vegetables and a garnish of whipped feta, pistachios and citrus herb salad. These dishes and his Turkish beef and lamb kabobs infused with onions, parsley, and sumac became popular menu items he plans to keep on his rotating menus at Maynard’s.
“When you look at the main staple ingredients of Turkish food, it’s very Mediterranean and therefore very familiar to
classically trained chefs,” he said. “You’ve got olives, olive oil, calamari, sea bass, prawns, lamb, and fresh herbs, which aren't far from Italian, French, or Greek food. Our guests love trying new menu items and enjoy the unique flavors of Turkish food.”
Claire Conaghan , a trendologist at Datassential, projects strong growth of Turkish dishes in American restaurants.
“Tahini, turmeric, and saffron are on fire, having gained much more consumer awareness over the past two years, and we’re seeing Turkish coffee and Menemen both trending to have a moment.”
A recent Datassential report noted that 65% of consumers, particularly Millennials and Gen Z, want to try Turkish coffee.
Some 25% of consumers want to try Menemen, a Shakshuka-like dish featuring scrambled eggs in a skillet of sautéed vegetables.
“Menemen could be an entry point to Turkish cuisine for US consumers and put a next-level twist on scrambled eggs, which 77% of US consumers love/like,” the report said.
Datassential’s Menu Trends predicts a four-year growth of 15% for shawarma, 19% for tahini, 24% for Turkish coffee, 27% for turmeric, and 42% for Urfa, a Turkish chili pepper.
Turkish cuisine has had occasional moderate growth over the past 5 years, Conaghan said, and that’s often the case in cuisines
AMICI GET AUTHENTIC FLAVORS & AMAZING REWARDS.
that are ‘new’ to American awareness. “Trend-forward restaurants will grab a few dishes and flavors, and then there is a lull as those early adopters test them out before another growth period,” she explained. “Likely, in the next three years, many of these dishes and flavors will experience another active growth moment.”
Behind the Aprons:
ACF Culinary Team USA on Training, Teamwork, and Tradition
Every four years, the culinary world turns its attention to the Internationale Kochkunst Ausstellung , IKA, the “culinary Olympics,” where roughly 2,000 chefs from more than 60 nations compete in one of the world’s oldest and most prestigious international culinary exhibitions. Dating back to 1900, this week-long competition represents the pinnacle of culinary achievement.
For ACF Culinary Team USA, the journey to IKA 2028 continues a legacy stretching back to 1956. As the standard of excellence for the culinary industry, ACF National Culinary Team USA embodies the principles of professionalism, leadership, and collaboration that define American culinary excellence on the world stage.
We spoke with members of ACF Culinary Team USA 2028 about preparing for international competition, from methodical attention to detail to the mental and physical demands that extend far beyond cooking skills. Their insights reveal the dedication, innovation, and teamwork required to compete at the highest level, while showcasing how this experience transforms their everyday leadership in kitchens across America.
Competition Mindset
1.
What's the most challenging aspect of preparing for international culinary competitions that most chefs don't realize?
Dave Blackburn: “The devil will always be in the details. Methodical attention to every aspect of the competition kitchen remains the same regardless of the level or stage at which you perform. Planning, planning, planning; down to the minute, down to the spoon, down to every detail.”
Yudel Torres, CEC, CEPC: “One thing most chefs don’t realize about this kind of training is how physically and mentally demanding it is beyond just cooking. It’s not just about skills—it’s about timing, consistency, communication, and managing the internal pressure of knowing you’re representing an entire country. The stakes are high.”
2. How do you balance traditional techniques with innovation when competing on the world stage?
Chase Grove: “The World Cup and the IKA Olympics still follow the same physics, biology and chemistry behind any cooking. Innovation is not about reinventing the wheel or finding the next trendy technique. Innovation for us is about ‘more perfect.’”
Team Dynamics
3.
How does the team collaborate on menu development and execution during practice sessions?
Shannon Catalde: “Team USA spends just as much time discussing development and execution at the bench and stove as we do in the classroom and at the whiteboard. One of our first acts as a Team was to understand how we will collaborate, our values, and who we want to be as a Team.”
4. What’s your process for handling constructive criticism from teammates and coaches?
Jared Masters: “I’ve learned to take feedback differently. Whether it’s from coaches or teammates, I try to see every comment as an opportunity to improve, not a personal critique. My goal is to make sure my ego stays out of the way. Part of that is also knowing where I fit in, and where I can support. I'm not trying to outshine anyone but to help us win.”
5. How do you leverage each team member’s individual strengths while maintaining a cohesive culinary vision?
& Q A
Danielle Hughes: “We’ve got a mix of strengths on this team—some people are visionaries, others are technicians. Some thrive in the classroom, others on the stove. My job, in part, is helping connect those dots. I’ve seen that when everyone is leaning into their strengths and not trying to be the best at everything, we work better. It’s not always smooth, but we’re getting there.”
Professional Growth
6. How has your training regimen evolved to prepare for the 2028 IKA competition?
Paul Jensen II, CEC, CCA, AAC: “Representing ACF Culinary Team USA has completely reshaped how I approach my work as a chef and a leader. I’ve shifted my time from primarily administrative support to dedicating focused hours each week toward R&D. Lately, I’ve increased my kitchen practice to 8+ hours per week, and that’s been a good recalibration. I’m targeting areas like bread refinement, centerpiece work, and technique precision.”
7. How has being part of ACF Culinary Team USA influenced your everyday approach to kitchen leadership?
Lionel Hughes, CEC: “Being part of this team has pushed me to elevate everything—especially how I lead my own teams at work. I’m more deliberate, more curious, and more aware of how to build a system that gets better over time. There are technical skills I’ve picked up that every chef should develop— precision butchery, refined bread techniques, organizational systems, flavor layering—but more than anything, it’s about mindset.”
8. How do you incorporate sustainability practices into your competition cooking?
Anthony Jung, CEC: “Sustainability matters too, especially when sourcing and menu planning. Even in competition, we can’t afford to ignore our footprint. I try to work seasonally, use trim creatively, and build menus that are thoughtful, not wasteful. That mindset influences everything else.”
Culinary Heritage
9.
What lessons from ACF Culinary Team USA do you think should be incorporated into culinary education?
Jake Costantino, CCC: “The fundamentals stay the same. A mousse is a mousse; a sauce is a sauce. If you respect the product and understand the processes, your food will be delicious.”
How has representing American cuisine internationally changed your perspective on our culinary heritage?
Chad Schoonveld, CEC: “American cuisine is rich, regional, and diverse, but international stages push us to express that in a way that’s precise and compelling. Since joining the team, I’ve grown prouder of our culinary heritage and more curious about how to evolve it responsibly.”
Final
Thoughts
What’s been your most unexpected learning experience since joining the team? 11.
Dave Blackburn: “One of the biggest surprises for me has been how much I’ve learned just from watching and listening—whether it's someone quietly refining a technique or a coach offering a new framework for execution. I’ve learned to manage pressure by staying task-oriented, and by putting the mission above the moment.”
What advice would you give to chefs aspiring to compete at this level?
Paul Jensen II, CEC, CCA, AAC: “If I had advice for someone trying to make this team, I’d say: Don’t wait for permission to start working at this level. Be the person who brings solutions, not just questions. Show up consistently. And don’t forget that this is a team sport. We only win if we move together.”
How do you see international culinary competitions like the IKA influencing American culinary trends? 13.
Maxwell Smith: “Competitions like IKA shape more than trends—they shape perspective. They’re a mirror to how far we’ve come and where we need to go.”
Classical
ACF Chef Alexander Sapp, CEC, CEPC, CCA, PCEC , and the Executive Chef of St. Johns Golf & Country Club in St. Augustine, FL, generously created several plating options for his classical and modern takes on the French classic, coq au vin. For his classical version, Chef Sapp presented two serving styles: an individual plate showcasing the chicken atop the traditional vegetables and a rustic family-style presentation served in the cooking vessel itself. “Coq au vin was first conceived by peasants in France out of necessity,” Chef Sapp said, adding, “They used to use an old rooster and old wine.” The dish’s origins can indeed be traced back to rural France during the Middle Ages when peasant farmers kept roosters until they were too old for breeding, then transformed the otherwise tough meat into something delicious through slow braising in wine. The dish remained relatively unknown outside of France until the late Julia Child, former ACF member and inductee in the American Academy of Chefs (AAC) Hall of Fame, popularized the dish in the United States with her cookbook “Mastering the Art of French Cooking” and her television show in the 1960s. While Chef Sapp’s dish used fresh meat and wine, he kept his classical version faithful to its origins, featuring chicken braised in Cabernet Sauvignon, pearl onions, crimini mushrooms, carrots, and Yukon gold potatoes.
Modern
For his modern interpretation, Chef Sapp reimagines the rustic French classic through the lens of contemporary culinary techniques and artistic presentation. “My modern take is a ballotine,” Chef Sapp explained. In one variation, he wrapped the ballotine in bacon to incorporate the traditional lardon component, while another version is topped with crisp pancetta. The vegetables are reimagined in all plates as brunoise dice, creating a refined bed for the ballotine. Potato Anna replaces the traditional chunky potatoes, and roasted cherry tomatoes add bright color and concentrated flavor. While the ballotine and Potato Anna are striking, Chef Sapp’s pastry background elevates the modern presentation to another level, as he adorns each plate with a red wine tuile wheel created using a silicone mold. “Who doesn’t like tuile wheels?” he says. Hand-carved carrot flowers, which Chef Sapp notes he’s “been crafting since culinary school,” provide a vibrant accent on one of the plates. Ultimately, each of Chef Sapp’s presentations offers a sophisticated reinterpretation that honors the classic flavors of coq au vin while transforming the rustic braise into an elegantly composed plate worthy of fine dining. What’s particularly noteworthy is that despite the contemporary presentation, Chef Sapp primarily employs classical techniques throughout his modern interpretation, showcasing how traditional methods can be applied to create innovative culinary experiences.
CLASSICAL
MODERN vs. CLASSICAL
Watts Cooking THE SHIFT TO ELECTRIC FOODSERVICE
By Amanda Baltazar
In 2022, Microsoft opened One Esterra, an all-electric facility on its Seattle campus. To do this, the facility and its foodservice contractor, Compass Group, had to figure out which equipment could be used and what could be created. The result of their collaboration is a space both parties are happy with, and beyond energy, there are other benefits to the space. The food hall is cooler, the equipment is highly responsive to temperature adjustments, and the hood systems are quieter and safer, as an induction range with no pan is no longer hot.
Similarly, in January 2023, Adobe opened Founders Tower, which is powered by 100% renewable energy Designing this facility was a huge undertaking, says Joseph Schumaker, founder and CEO of FoodSpace, Meridian, ID. Every single piece of equipment was hand-selected, he says, but that wasn’t all, he also had to check each piece had a local service tech in case support was needed. Another challenge was getting enough electricity into the building because all-electric kitchens require a lot more electricity than conventional kitchens, Schumaker says. “You really have to think about what it takes in terms of energy.”
The most important thing with shifting to electric, says Schumaker, is remaining authentic. You can’t get grill marks on a steak without a gas grill, but, he points out, “you can put a really good sear on a steak with electric equipment.”
CONSIDERATIONS FOR ELECTRICITY COSTS & REBATES
However, with technological advances, there are starting to be pieces of equipment only available in electric, namely, Schumaker says, the iVario tilt skillet and RFID ovens. “So, we’re going to see the shift because manufacturers are coming out with new technology that’s not available in gas.”
Microsoft ended up with 400 pieces of electric equipment in One Esterra, and Adobe with 1,300. Microsoft had to do without a charbroiler because none was available, and Adobe has no salamander. Microsoft did find an electric wok, which produces food that’s as good as using a traditional wok; however, it uses around 12 kilowatts of energy to handle 150 transactions versus 40 for its gas counterpart.
An electrical cookline can also be much shorter than a traditional line, says Richard Young, Director at the Frontier Energy Food Service Tech Center in Pleasanton, CA, dropping from 24 feet to closer to 16. This is thanks to equipment that can do double-duty and kitchens switching to rapid cook ovens, blast chillers, induction cooktops, doublesided griddles, high-efficiency fryers, combi ovens, tilt skillets, and braising pans. This also, Young adds, “means you can go from two employees to one.”
Another consideration is that sometimes menus have to be changed with a switch to electric equipment, Young adds, rather than changing the equipment to suit the food.
The biggest difficulty with switching to an electric kitchen is that operating costs are around double, says Young. The piece of equipment that makes the most sense, he says, is an induction range. These cost two or three times more than gas ranges but are much more efficient to run.
There are also many rebates available for operators who buy electrical equipment, Young says, and recommends that operators check caenergywise.com, no matter which state they’re in.
The high-efficiency equipment also tends to last two to three times longer, he adds. And in a state like California, there’s even a rebate program established to pay the difference between the high-efficiency equipment, which tends to cost more, than the low-efficiency equipment.
With this equipment, he says, “the high-efficiency equipment will pay for itself on the energy savings even without a rebate. Saving energy is a much easier way to get profits than selling food.” There are other savings that might start to be realized with electric equipment. Since July, OSHA in California has started enforcing new indoor heat regulations, impacting commercial foodservice, Young points out.
“If a space is hotter than 82 degrees and has a high radiant-heat source, operators need to take action, such as buying more air conditioning, providing training on heat illness, enforcing rest breaks for staff, and documenting kitchen temperatures.
With electric induction cooktops, you have no radiant heat in the kitchen,” Young says. He hopes this will start the conversation for other states to do something similar “and that the major industry players will start to take kitchen temperature into consideration in design and operations.”
The high-efficiency equipment will pay for itself on the energy savings even without a rebate. Saving energy is a much easier way to get profits than selling food.
Richard Young
The culinary landscape is evolving at an unprecedented pace. Today’s professional chef is expected to master traditional techniques, navigate emerging trends, technologies, and societal shifts that are reshaping the industry in real time. Recognizing this evolution, we have significantly expanded our educational offerings with four innovative specialized certificates now available through our Online Learning Center.
4 New & Online
A specialized certificate demonstrates fundamental knowledge in specific culinary areas and is earned through successful completion of written and practical examinations. These new offerings join our existing specialized certificates in foodservice management and personal chef skills, broadening the opportunities for culinary professionals to enhance their expertise, advance their careers, and maintain their certification.
CERTIFICATES: SPECIALIZED
Learn From Industry Leading Experts!
The new programs, covering artificial intelligence, food science, culinary cannabis, and environmental sustainability, represent our commitment to providing cutting-edge education that prepares culinarians for both current challenges and future opportunities. Each certificate has been developed in collaboration with leading experts who bring both academic knowledge and practical industry experience to their curricula. All courses are available through our Online Learning Center, where members can take classes, complete quizzes, and practice for certification exams
in one convenient location. Continuing education hours earned through these programs are automatically uploaded to members’ profiles, streamlining the certification maintenance process.
The following pages offer an inside look at each of these groundbreaking programs and the visionary chefs behind them. From harnessing artificial intelligence to understanding the science of cooking, from exploring culinary cannabis to embracing sustainable practices, these specialized certificates represent the leading edge of culinary education and the future of our profession.
AI Specialized Certificate
“AI is not a threat to creativity, it’s a partner to it,” explains ACF Chef Tiffany Poe, CEC , the brain behind the upcoming specialized certificate in Artificial Intelligence. With over two decades of culinary leadership and an impressive blend of traditional and technological expertise, Chef Poe is hoping to bridge the gap between time honored kitchen experience and cutting edge technology.
A James Beard and IACP Scholar with certifications from Vanderbilt University and the Blockchain Council, Chef Poe’s educational background includes The Culinary Institute of America, Oklahoma State University, and Le Cordon Bleu Australia. Her contributions to the culinary world were recognized with ACF’s Presidential Medallion in 2020.
“As a
chef
and educator deeply invested in the future of our industry, I created this certificate to empower culinary professionals to harness the potential of AI as a tool for creativity, efficiency, and leadership.”
ACF Chef Tiffany Poe
According to Chef Poe, two standout modules form the core of the curriculum: “the Custom GPTs and Leadership in Action modules,” she says. “Custom GPTs give chefs the ability to create personal AI tools tailored to their kitchen’s flow, values, and voice.”
These personalized AI tools can help with everything from menu development and recipe scaling to inventory management and cost control. The leadership component introduces practical ways to use AI for team building, scheduling, conflict resolution, and branding.
Chef Poe is passionate about correcting misconceptions: “The biggest myth about AI in cooking that I want to correct is that AI is here to replace chefs. It’s not,” she emphasizes. “AI doesn’t dull intuition; it sharpens it. AI can’t replace the human touch, but it can help us work smarter, reduce waste,
The program’s design focuses on practical applications rather than abstract theory, addressing the daily realities of professional kitchens. “Chefs are doers, we think in ingredients, timing, and taste,” notes Chef Poe. “I had to reverse engineer complex technology into kitchen friendly tools and workflows.”
inspire new ideas, and lead with more clarity.”
Chef Poe sees this specialized certificate as a natural extension of her work empowering culinary professionals, ensuring chefs remain at the forefront of innovation while staying true to the timeless principles of the profession.
Food Science
Specialized Certificate
“There’s a lot of outdated or misunderstood information still being taught in culinary schools,” says ACF Chef Michael Silver CEC, CEPC, CCE, CRC, CCS , the developer behind the Specialized Certificate in Food Science. “I studied at the Culinary Institute of America (CIA) for culinary and the Seattle Culinary Academy (SCA) for baking, and while my instructors were incredibly skilled, much of the food science they taught had fundamental errors. That gap is what motivated me to help improve how we teach this material.”
Those experiences and similar experiences in the professional culinary world drive Chef Silver’s mission to provide accurate, practical food science education for culinary professionals. The 40-hour, self-paced course covers essential knowledge from molecular structures and chemical reactions in foods to fermentation to optimizing meat and vegetable cookery. The course is designed to give chefs a deeper understanding of what happens in their kitchens.
“In the culinary world, traditionally, information is passed down from chef to apprentice, you don’t question. It’s just, ’yes, Chef,’ and that’s the way it is. But there’s a lot of misinformation out there.”
ACF Chef Michael Silver
Chef Silver brings exceptional credentials to this initiative. In addition to his culinary background, his experience includes conducting molecular biology research at Stanford, years of work with NASA, Apple, and Google, volunteer work as a licensed EMT and dive medic, and many special projects such as redesigning the core architecture for America Online and writing the code to send the first email from space. He has also taught food science and other culinary classes for years at several colleges. This diverse experience gives him a unique perspective on bridging scientific principles with education and culinary applications.
“If you make something the same way a hundred times and it always comes out, but the next time it doesn’t, by understanding the food science, you can solve that problem.”
ACF Chef Michael Silver
The comprehensive curriculum covers food molecules, heat transfer, acids and bases, colors, flavor creation, flavor perception, water, salts, sugars and starches, colloids, lipids, proteins, fermentation, cultural aspects, nutrition, and sustainability.
For professional chefs, the practical applications are immediate. “If you’re making a pumpkin pie and it keeps cracking, without food science knowledge, you don’t know where to start,” Chef Silver says. “But if you understand protein coagulation and how factors like sugar and starch affect it, you can adjust the recipe while maintaining your flavor profile.”
Chef Silver is passionate about correcting persistent myths in the food world. “Many people believe that most or all the alcohol burns off during cooking or when flambéing,” he shares. “And don’t even get me started on the misconceptions about MSG and umami. Also, do you know why that tuna at a sushi restaurant is bright pink? Does that mean it’s fresh?”
Students completing the course with an 80 percent score earn the ACF Specialized Certificate in Food Science, a digital badge, and 40 continuing education hours. The program serves professional chefs, home cooks, and anyone wanting to understand what’s happening “under the hood.”
“Understanding food science doesn’t take away from chef intuition,” Chef Silver emphasizes. “It sharpens it and gives the chef a unique perspective into the beauty of the world we live in.”
Culinary Cannabis & Edibles
Specialized Certificate
As cannabis legalization expands across the United States, culinary professionals are increasingly seeking education in the field, and the new Specialized Certificate in Culinary Cannabis & Edibles provides just that.
Developed by ACF Chef Travis Petersen , who has served cannabis infused dinners to over 20,000 guests across North America, this 30-hour, self-paced course was created to equip chefs to work confidently with cannabis in various culinary applications. After launching a similar curriculum in Canada, Chef Petersen partnered with ACF to bring this same kind of formal education to American chefs.
“I
saw ACF did a conference where culinary cannabis was a topic, and was thrilled someone in the United States was acknowledging that cannabis isn’t taboo.”
ACF Chef Travis Petersen
The certificate covers cannabis history, plant anatomy, the endocannabinoid system, cannabinoids, safety procedures, accurate dosing, tolerance management, potency calculations, equipment needs, various extraction methods, and terpenes.
Terpenes play a central role in the course. These compounds make certain cannabis plants smell or taste different from others. “These compounds don’t just create flavor and aroma differences; they’re also responsible for the effects that we feel when we use cannabis,” explains Chef Petersen. “Terpenes are identically found in plants, fruits, and herbs, which allows us to create recipes with specific purposes and effects.”
The applications extend well beyond recreational use. “I have professional athletes I work with where we’re creating recipes focusing on anti-inflammatory properties,” he shares. “When they’re done with practice or a game, we can look at the plant over pills.”
“No matter what you’re making, you’ll need to be extremely attentive, confident, and responsible about dosages because if you overserve someone, it just plays into the stigmas.”
ACF Chef Travis Petersen
Participants who complete the course with an 80 percent score earn the Specialized Certificate, a digital badge, and 30 continuing education hours. While designed primarily for culinary professionals, the program welcomes home cooks and cannabis enthusiasts seeking formal training.
“This is an introductory course, your learner’s license,” Chef Petersen explains. “The next step is specific training for cooking techniques, whether baking, making sauces, or focusing on terpene pairings.” His goal is clear: “To get this program into as many schools as possible and offer the opportunity for as many chefs to get out there.”
EcoChef Specialized Certificate
“Sustainability is no longer a trend, it’s a mandate from our guests, our communities, and increasingly, our regulators,” says ACF Chef Christopher Galarza CEC, CCA, ECC, WCEC, the visionary behind the EcoChef specialized certificate, coming soon to the ACF Online Learning Center (OLC).
“As culinary professionals, we’ve always adapted to change,” Chef Galarza says. “But today, we’re being called to do more. Our role as chefs is expanding, and we must now lead conversations not only about flavor and technique but about carbon, energy, waste, and wellness.”
The EcoChef Specialized Certificate is a 30-hour, selfpaced course designed to equip students with essential knowledge of the Green Industrial Revolution and its impact on the culinary industry. The course covers green initiatives in hospitality, waste reduction strategies,
“What makes this moment historic is not just the content, but the collaboration itself, by joining forces, the ACF and EcoChef are signaling that culinary sustainability is no longer optional, it’s essential.”
ACF Chef Christopher Galarza
sustainable sourcing, and the critical role of worker health and well-being. Students will also explore emerging green technologies, including fuel switching, gaining the expertise needed to adopt and advocate for sustainable practices throughout their culinary careers.
Through the course, students progress through carefully structured modules that build applicable skills, such as examining the environmental and economic impacts of hospitality operations, comparing traditional gas-based
equipment with greener alternatives, mastering waste reduction strategies, and analyzing real-world examples of successful sustainable kitchens.
For Chef Galarza, who has pioneered sustainable kitchen design and consulted for major institutions transitioning to all-electric facilities, this certificate represents the culmination of years advocating for environmental responsibility in commercial kitchens.
“The EcoChef specialized certificate is designed to give chefs the critical thinking skills necessary to succeed in this new sustainably focused landscape,” he says. “We’re creating a pathway for chefs to elevate their impact, increase their value, and future-proof their careers.”
As the hospitality industry faces increasing pressure to reduce its environmental footprint, Galarza believes this specialized certificate will become an essential credential for forward-thinking culinary professionals. “Together, we’re preparing chefs to shape the future of our craft and planet,” Galarza concludes. “This isn’t just another certificate, it’s a revolution in how we prepare culinarians to meet the challenges of our time.”
You can learn more about Chef Galarza in this issue’s Chef Profile on page 36.
ELECTRIFYING THE Future of Food
How ACF Pittsburgh President Chris Galarza, CEC, CCA, ECC, is revolutionizing commercial kitchens and making history as the first chef certified in an all-electric kitchen
By Shannon Greene
ACF Chef Christopher Galarza, CEC, CCA, ECC , started working in restaurants at 15 as a busboy in Florida.
“I hated the heat, so I applied to every culinary school I could think of that got snow,” Galarza says. The Art Institute called first, bringing him to Pittsburgh in 2009 to pursue a bachelor’s in culinary management.
After graduating in 2012, Galarza worked at several places before being accepted into the Apprenticeship at the Greenbrier and later returned to Pittsburgh to become Executive Chef at Chatham Eden Hall.
The pivotal moment in his career came at Chatham. “I was asked to build a dining program for a super innovative campus focusing on sustainability,” Galarza says.
“Chatham said, ‘We’re building the world’s first fully selfsustained university campus, America’s first all-electric campus kitchen.’”
Galarza embraced the challenge, a decision that would make him a pioneer in sustainable culinary practices. “It was everything you want as a chef. I had my own farm, trout, mushrooms, orchard, maple syrup, honey, anything I wanted.”
For Galarza, sustainability isn’t just environmental, it’s about cooking with purpose. “The decisions I make about what goes on my plate have a ripple effect. They affect my local economy, the success of other businesses, and the food quality because of the distance from pick to plate.”
This philosophy led Galarza to found Forward Dining Solutions, a consulting firm specializing in sustainable hospitality, decarbonization, and electrification. His work has earned him recognition in Time, CNN, Bloomberg, Fast Company, and a documentary with NOVA/PBS.
In 2024, he made history as the first chef to achieve the Certified Executive Chef (CEC) designation using an allelectric kitchen. “This is not just me saying I’m a CEC; this is a jury of my peers and chefs who’ve cooked their entire lives, not in this environment.”
Galarza is passionate about debunking misconceptions about electric kitchens. “One common myth is that quality food requires a flame. Yet the Culinary Olympics and Bocuse d’Or produce the highest quality food without flame.”
The benefits of electric kitchens extend beyond environmental impact. “Induction cooking can produce 70.9 pounds of food per hour versus 38.6 pounds with gas, nearly doubling production,” Galarza explains. “Gas is about 35% efficient in lab conditions but drops to around 10 to 20% in professional hands.”
Electric kitchens also improve working conditions. “Commercial kitchens regularly hit 130+ degrees. Kitchens that are electrified, like the one at Chatham, never exceeded 74 degrees, a 60-degree drop. Imagine running a marathon at 130 degrees with a chef coat versus being comfortable for the first time in your career.”
As President of the ACF Pittsburgh Chapter since 2024, Galarza brings his innovative thinking to leadership. At 35, he’s believed to be the youngest chef to lead the chapter and is the first Latino president.
“I put forth a document, my agenda for my presidency, and met with all the past presidents,” he explains. “I laid out our communication strategy, financial strategy, how we plan to engage with current and next generations, rebuilding the apprenticeship, and philanthropy.”
Galarza’s latest venture, EcoChef, is revolutionizing how the industry approaches sustainability. “EcoChef is the first sustainability-focused certification for decarbonizing commercial kitchens,” he explains. The program offers three levels of certification: Associate, Culinarian, and Practitioner.
“The EcoChef Culinarian accreditation is already approved by the American Culinary Federation,” Galarza says proudly. ACF is tapping into the knowledge of its members to develop specialty certificates. “For the first time in the ACF’s nearly 100-year history, they’re working with an outside company for chef certifications.”
Galarza emphasizes that cooking is about fundamentals and techniques, not fuel sources. “We’ve only truly been cooking on gas for about 100 years. In the pantheon of cooking for thousands of years, we’ve never cooked on gas until about the time of Escoffier. If cooking can survive that transition, why can’t it survive this one?”
For Chef Galarza, sustainable cooking isn’t just the future, it’s the present. As he continues to lead by example, his message is clear: the culinary world must evolve, not just for the environment but for better food, better working conditions, and a better future for the industry as a whole.
“The decisions I make about what goes on my plate have a ripple effect. They affect my local economy, the success of other businesses, and the food quality because of the distance from pick to plate.”
ACF Chef Christopher Galarza, CEC, CCA, ECC
Creative Applications for Walnuts BEYOND BANANA BREAD
By Lauren Kramer
If you only use walnuts in banana bread or as a salad topping, you’re just starting your walnut journey. With their mild flavor and satisfying texture, these nutrient-dense nuts can transform and elevate both sweet and savory dishes. Rich in omega-3 fatty acids and high in fat content, they also boast impressive nutritional benefits.
At the University of Massachusetts Amherst, a team of chefs has developed a series of walnut-based recipes that innovate students’ favorite dishes. Their oyster mushroom Milanese sandwich features a tomato-walnut pesto, a creative twist on the basil-based version.
“We chop whole walnuts and blend them with roasted tomatoes and cheese for this pesto,” explains ACF Chef Robert Bankert , Executive Chef of Residential Dining at the University of Massachusetts Amherst. “The walnuts add a nutty flavor and help bind and emulsify the other ingredients. This pesto could also be used on pasta, potato salad, or as a garnish on roasted vegetables or salmon.”
Indian butter chicken is a sought-after dish on Chef Bankert’s dining menus, but instead of traditional cashews, he opts for walnuts. “They add a richer and more savory flavor dimension to this dish, with a touch of bitterness that’s
a welcome addition,” he says. The walnuts are soaked to soften them, then blended into a base of heavy cream, butter, and tomato curry.
Another popular dish using walnuts is Chef Bankert’s African walnut and beef suya skewers, traditionally made with peanuts. “This is a safe option for diners with peanut allergies,” he notes. “We toast the walnuts, grind them with spices, and toss the beef in this blend before skewering it and cooking it on the char grill. The walnuts crust onto the meat in the spice blend.”
Chef Robert Danhi, chef-in-residence for the California Walnut Board, notes that walnuts come in various forms. Whether you stock them as kernels, pieces, meal, flour, butter, milk, or oil, they’re extremely versatile and can serve as the foundation for countless menu items.
Never heard of walnut cream? It’s time you did, Chef Danhi says. “By pureeing raw walnuts with water, chefs can create a smooth, velvety base versatile enough to serve as a dairy-free substitute in soups, sauces, desserts, or spreads,” he explains. “Walnut creams can be light and fluffy or dense and rich, with a consistency like Greek yogurt, opening up endless possibilities for plant-forward options.”
Other walnut-based components include braised walnut “ground meat,” which can be seasoned and cooked sous vide with a demi-glace for a rich, savory addition to pastas, rice bowls, or polenta. Chopped, ground, or blended, walnuts can be used as an ingredient in chili crisps or as a base for traditional sauces like muhammara, a flavorful mix of pomegranate molasses, spices, and walnuts.
At Lazy Dog Restaurants, ACF Chef Gabriel Caliendo, Lazy Dog VP of Research and Development, uses walnut citrus butter as a topping on grilled Idaho trout. “We reduce lemon juice to a syrup and whip that reduction with butter, herbs, and crushed walnuts,” says the VP of Food, Beverage, and R&D. “The walnuts add great texture to the butter, contribute a wonderful aroma, and provide a delightful crunch. This butter delivers a nice flavor punch that we can prepare ahead of time and have ready to use.”
“Walnut creams can be light and fluffy or dense and rich, with a consistency like Greek yogurt, opening up endless possibilities for plant-forward options.”
ACF Chef Robert Danhi
Don’t underestimate the depth that walnuts provide, cautions Chef Danhi. “Dishes with walnuts bring flavor, texture, and nutritional value to the plate, becoming an extension of a restaurant’s story and culinary philosophy,” he reflects. “Don’t think of walnuts merely as a topping for salads or an ingredient in banana bread. Consider them a transformative ingredient that can be candied, blended, chopped, braised, or fried to create a total flavor experience. By exploring the full potential of this humble nut, chefs have a vast canvas for culinary creativity.”
“Walnuts add a nutty flavor and help bind and emulsify the other ingredients. They add a richer and more savory flavor dimension to this dish, with a touch of bitterness that’s a welcome addition.”
ACF Chef Robert Bankert
Vegan Desserts HOW PASTRY CHEFS ARE REINVENTING
By Robert Wemischner
Ruby Red Grapefruit & Coconut Sorbet with Coriander Meringue & Balinese Long Pepper from Della Gossett
With its somewhat limited palette of allowable ingredients, vegan baking can be the basis for some truly inspired creations. Ask Chef Jennifer Yee, owner/operator of Baker’s Bench, Los Angeles, whose line of laminated pastries, quick breads, and cookies is 100% vegan.
“Applying my core fundamental pastry knowledge from working in top non-vegan restaurants, having a bit of some basic food science, and being grounded in an understanding of the role of ingredients in baking has allowed me to innovate. Also, without relying on dairy-based fats, where environmental resources, water, and land are truly taxed, I can place sustainability at the heart of my business philosophy. It’s a real win-win.”
She also relies on locally grown ingredients as much as possible and intentionally avoids using imported products to decrease her business’ carbon footprint.
“Innovative vegan products made in America by Tourlami and Violife work equally well as imported dairy-based butter in numerous applications.”
Chef Jennifer Yee
with it at 60 to 70 degrees F without worrying about melting out or oozing between the layers when laminating."
Another star pastry Chef Della Gossett , who has long helmed Wolfgang Puck’s pastry production at Spago, Beverly Hills, CA, also uses plant-based butter in the restaurant’s cookies and pie doughs, with laminated products on her upcoming to-do list.
“We are developing our ‘Innovation Menu,’ which will include gluten-free and animal-free ingredients, allowing for an expanded dessert menu of interesting sweets. Needing to present traditional and special diet desserts, I have noted that we have some flexitarian guests who will choose plantbased, vegetarian or vegan appetizers and entrees and then splurge on a dairy-based dessert.” She continues on the importance of sourcing a wide range of ingredients with intentionality, “We also rely on sustainably farmed flour including heirloom and ancient varieties of grain from Grist and Toll, a local mill in Pasadena.”
Beyond Butter
If you ask Susannah Schoolman , founder and CEO of almost 2-year-old Tourlami, formerly head of pastry/ viennoiserie at Hart Bageri, Copenhagen, about plantbased butter, she will say: “Our product line is admittedly more expensive than those that use palm oil-based fats. We only use cocoa butter and coconut oil in our formulation. Anytime you take an animal-based ingredient out of a recipe, you favor the environment."
She adds, “The role of cocoa butter in our products is to lend solidity and a pleasing mouth feel, and you can work
She points out a side benefit of this fat beyond its dietary implications. “When using the laminating plant butter, with its higher ratio of cocoa butter to coconut oil, you are less reliant on refrigeration or freezing between turns. It’s also more forgiving and leads to less wear and tear on the body when working with it."
Local, Sustainable & Delicious
Echoing the sentiments of others in the pastry community, Auguste Escoffier School of Culinary Arts chefinstructor Megan Piel notes: “Sourcing ingredients locally and seasonally is important to support your local farmers and community. In the age of convenience, this can often be overlooked. As more people become environmentally aware, it is important to reduce your carbon footprint, so prioritizing ingredients that have low water or land usage, like oats versus almonds for the best example, could influence your decisions in creating a vegan product line."
On rolling out vegan products, she is mindful that the dining public still wants “indulgent, delicious desserts," achieved through trial and error to achieve the same textures, mouth feel, and taste as their dairy-based counterparts.
“With
increased awareness about sustainability, the public looks to support businesses prioritizing quality and sustainability in sourcing ingredients and the packaging they entail.”
Chef Megan Piel
Escoffier pastry instructor Chef Stefanie BishopSchmidt observes, “Plant-based ingredients and products are more mainstream now than ever, and innovation continues to deliver better products. This helps educate the public on different ways of cooking that may have once been unfamiliar. Overall, it promotes creativity and a more sustainable eating approach.”
When asked to pick a favorite plant-based ingredient, Bishop-Schmidt says, “aquafaba is the liquid in canned garbanzo beans that mimics egg whites in producing meringues, mousses, and cakes and scores high on the nowaste, complete utilization scale. Here is a case where finding a use for the bean-based liquid encourages full utilization for a byproduct that would otherwise be discarded.”
Bishop-Schmidt cautions about using plant-based fats. “Using those made from palm oil may lead to an unintentional consequence. Although palm oil is made from a prolific crop, increased demand and use of plantbased ingredients are also responsible for deforestation and habitat loss.”
“Nothing’s perfect, but giving diners a choice that may better align with their nutritional decisions, allergen or otherwise health-related, sustainability goals, and ethical choices is our overarching goal as chefs and pastry chefs.”
Chef Bishop-Schmidt
Put a challenge in front of a pastry chef, which involves a deep dive into exploring the use of alternate ingredients for those staples of the pastry kitchen. What happens? Innovation and adaptation through everyday research and development often produce something magical, beautiful, and delicious, just what the emerging vegan and sustainability-conscious audiences want.
Semifreddo Cashew Ice Cream
SOLUTIONS THAT MAKE THE MEAL
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Asian Action Stations are a great way to add menu diversity, allow patrons to customize, and take advantage of the growing popularity of Asian cuisine. And with our portfolio of flavorful products and insightful resources, you have everything you need to make yours a success.
CULINARY Caregivers
Senior living chefs dish up top-notch food and reap feel-good rewards
By Amanda Baltazar
Some might think that working as a chef in a senior living facility would be tedious, unchallenging, or too straightforward. However, ask any chef working in senior living, and they’ll tell you a different story. “It’s one of the most rewarding and impactful jobs I’ve had,” says ACF Chef Robert Grotha , who’s the Cura Hospitality executive chef at Aberdeen Heights, a PMMA Presbyterian Manors of Mid-America senior living community in Kirkwood, MO. And he should know. Chef Grotha’s career includes K-12 schools, fine dining, Business & Industry (B&I), and national parks. The main reason he loves working in senior living is the relationships he forms with the residents.
“It’s like an extended family; I know their stories and their entire lives.” On top of that, he sees people daily and knows their preferences, which helps him customize meals and make a meaningful impact with them.
ACF Chef Kevin Penn, CEC, CCA, vice president of culinary with StoryPoint Group in Brighton, MI, worked in country clubs but needed more balance, especially during the summer months. “I have bankers’ hours now,” he says.
“Any chef in senior living will have a better schedule because you know who’s coming to dinner. You’re not going to have a slow Tuesday and a busy Saturday.” At StoryPoint, Chef Penn has watched the company grow from 13 communities
to 128. He supports all of them but has worked at many individually, too. He writes standard operating procedures, gets kitchens organized, and creates menu templates.
ACF Chef Randall Emert, CEC, CCA, has also had stints in country clubs, has taught culinary programs, and worked at chain and independent restaurants. Today, as the senior vice president, chief culinary officer, with Compass Community Living (CCL) in Boston, MA., he oversees food operations for around 900 facilities.
He and his team make the menus, handle procurement, make sure the managers have the food they need, and run the menu training platform. He also evaluates clients to see where they could save money, whether on food or labor costs. Chef Emert also loves his job. “The smile on residents’ faces when enjoying wonderful meals is the greatest feeling,” he says. Though he works about the same number of hours as he used to, his work-life balance is much better, and he’s finished most days by 7 PM.
Creating the Best Meals
Aberdeen Heights’ 300 residents range from those who live independently to those requiring a memory care facility, and Chef Grotha tries to feed each group of residents the
food that will best nourish their bodies and minds. “Menus need to be delicious, exciting, surprising, nourishing, as well as health and wellness-driven without an obvious health and wellness push,” Chef Grotha shares.
CCL prides itself on not offering cookie-cutter menus. When new residents arrive at a facility, they input their culinary likes and dislikes, allergens, and health problems into a computer system. “Consistency, quality of the food, and variety are most important,” says Chef Emert. Menus change seasonally to keep residents’ interest high and to reflect foods in season. Chef Penn’s goal is to help StoryPoint facilities create delicious, nutritious meals. He helps create specific diets, such as renal, no-added-salt, diabetic, and texture-modified diets.
Job Satisfaction
Chef Grotha enjoys seeing the difference he can make to the health and happiness of those he serves. And they tell him about it. In fine dining it’s very rare to get any feedback, he says, but in senior living you do.
“What struck me was how much more connected you are to the customer and your relationship with the residents,” Chef Penn recalls from when he started working in senior living. “In country clubs, you just don’t make as much difference and don’t typically meet the guests,” he notes. Chef Penn feels like he’s been able to amplify his impact, since the work he does directly touches more than 11,000 residents. “Because each meal is such an important part of a senior’s day,” Chef Grotha wants each one to delight the diner. Independent living menus change every week, “which helps us stay on top of seasonality,” he says.
He likes to create healthy diets for the residents rather than make ‘health foods’. He uses diets like the DASH diet and the Mediterranean diet as a guide, which lean towards whole grains, healthy fats, legumes and nuts. And he provides a lot of education for the company’s chefs that are consistent with those diets and health. “Frankly everyone should be eating like that,” he says.
Chef Penn creates toolkits for the chefs to use to demonstrate dishes and do tastings with residents. They also talk about the benefits of certain ingredients. “This way,” he says, “when the residents see it on the menu it’s familiar to them.” This might include foods like farro, tofu, or fermented foods. If they introduce something new to the menu, they make sure they do it on a night when there’s some good comfort food as an alternative, such as
“What struck me was how much more connected you are to the customer and your relationship with the residents.”
ACF Chef Robert Grotha, CEC
Credit: All photos provided by Compass Community Living (CCL)
pot roast, because Chef Penn points out, “there are always going to be old farmers who want that.”
Changing the Routine
To keep excitement high, StoryPoint communities run showcases once or twice a month and they get a great turnout. Recent ones have focused on immunity-boosting foods and extra virgin olive oil. The facilities also run a monthly special brunch for holidays like St. Patrick’s Day or other themed meals like a Titanic dinner, where chefs presented a 12-course meal based on a real dinner served to passengers on the fated ship. “You have to be constantly doing monotony breakers,” says Chef Penn. Besides these themed dinners showcasing different cuisines, CCL also hosts Learning Kitchens, where the chefs do demonstrations for the residents that they can then replicate on their own. Senior living chefs pay attention to nutrition and excellent food, but more than anything their focus is people.
“Menus need to be delicious, exciting, surprising, nourishing, as well as health and wellness-driven without an obvious health and wellness push.”
ACF Chef Robert Grotha, CEC
NCR Quiz
March/April 2025
By Robert Penry
How can ACF members access webinars and quizzes on the Online Learning Center?
a. By purchasing a membership package
b. By paying a per-session fee
c. For free with their ACF membership
d. Only through in-person attendance
Which specialized certificate is a new addition to ACF’s educational offerings?
a. Culinary Cannabis & Edibles
b. Sustainable Seafood Practices
c. Food Science
d. Both A and C
What percentage of all food in the U.S. goes unsold or uneaten, according to ReFED?
a. 25%
b. 38%
c. 50%
d 65%
Reducing food waste can be both an environmentally responsible practice and a financially beneficial strategy for restaurants.
a. Tr ue
b. Fa lse
Electric woks have been found to use much less energy than their gas counterpart.
a. Tr ue
b. Fa lse
What main challenge did ACF Chef Gabriel Rosado, CEC, CCA face when he became president of the ACF Chefs of Northwest Indiana?
a. Finding new sponsors for events
b. Changing the organization’s name
c. Increasing community outreach efforts
d. Growing the chapter’s membership
Which pizza style is known for being baked at extremely high temperatures (800°F1000°F) for about 90 seconds?
a. New York-style
b. Chicago deep-dish
c. Detroit-style
d. Neapolitan-style
Prati Italia’s pizza is a blend of which two styles?
a. R oman and Detroit-style
b. Neapolitan and New York-style
c. Chicago deep-dish and New York-style
d. Grandma-style and Detroit-style
What nutritional aspects are walnuts known for?
a. R ich in vitamin C and calcium
b. High in sugar and low in fat
c. R ich in omega-3 fatty acids and high in fat
d. L ow in calories and high in protein
What is the main reason ACF Chef Christopher Galarza, CEC, CCA advocates for sustainable cooking?
a. It is a trendy movement in the culinary world
b. It ensures higher profits for restaurants
c. It benefits the environment, local economies, and food quality
d. It makes cooking faster and easier for chefs
What is one reason senior living chefs often report higher job satisfaction?
a. Fewer hours and no overtime
b. Deeper personal impact and feedback
c. Access to better equipment
d. More media exposure
See the rest of the questions, finish the quiz and earn four CEHs toward your certification on ACF’s new
What is significant about the campus kitchen at Chatham Eden Hall?
a. It is Pennsylvania’s only zero-waste campus kitchen
b. It was America’s first all-electric campus kitchen
c. It was the first campus kitchen to serve only plant-based meals
d. It was the first campus kitchen in Pittsburgh to use AI
What is the traditional cooking method used for classic Coq au Vin?
a. R oasted in a wood-fired oven
b. Braised in red wine
c. Gr illed over an open flame
d. Deep-fried in duck fat
The galantine used in the modern interpretation of Coq au Vin created by ACF Alexander Sapp, CEC, CEPC, CCA, PCEC can be described as:
a. A gr illed chicken breast topped with red wine sauce
b. A slow-roasted whole chicken with crispy skin
c. A t ype of French soup featuring braised chicken
d. A boneless chicken rolled and stuffed with forcemeat
Datassential reports that 27% of consumers, especially Millennials and Gen Z, are interested in exploring Turkish coffee.
