Why “family first” is easier said than done in the food industry.
HOT HONEY & HARISSA
Beyond basic heat, consumers are craving complex, layered spice.
A MORE INCLUSIVE INDUSTRY
Why understanding and accommodations matter in the modern kitchen.
Global ingredients, newfound varieties and creative presentations are driving demand.
Beyond basic heat, consumers are craving complex, layered spice.
Why “family first” is easier said than done in the food industry.
PASTRY
How Pastry Chef of the Year Kelsie Vansant, CEPC reimagined the classic Dark and Stormy.
How chefs benefit by serving their communities through the Chef & Child Initiative.
Four Corners Chapter of the American Culinary Federation shares the successes that led them to becoming Small Chapter of the Year.
“SOMETHING
FOR EVERYONE” HAS NEVER BEEN EASIER
With Halal-certified proteins from Hormel Foodservice, your back-of-house can efficiently and effectively create delicious, more accessible meals for diverse groups of eaters — all with the same familiar taste and texture guests love.
The National Culinary Review® (ISSN 0747-7716), September/October 2025, Volume 49, Number 5, 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.
The National Culinary Review® is mailed, and periodical postage is paid at St. Augustine, Fla., and additional post offices.
POSTMASTER: Send address changes to the National Culinary Review®, 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216.
The PRESIDENT'S MESSAGE
Dear ACF Members,
As the seasons shift and we dive into fall, I extend my warmest wishes to our members with children returning to school and to our dedicated educators within the ACF family. With school back in session and the holidays fast approaching, we’re all juggling full plates and wearing multiple hats to keep the culinary world and our lives spinning. Your passion continues to inspire me as we navigate these busy times together.
I’m thrilled to share that our newly elected and existing board members are off to an incredible start. Team United is stronger than ever, working tirelessly for you, the membership, to propel the American Culinary Federation forward in unison. A heartfelt thank you goes out to our board, committees, and national office staff for their unwavering dedication to making things happen. Your efforts are the heartbeat of our organization, and we’re stronger because of you.
In this issue, we’re excited to feature insights from ACFEF Chair Chef Barry Young, MBA, CEC, CCE, AAC , who shares valuable information on scholarships and the impactful Chef & Child Initiative. This initiative is close to our hearts, focusing on Preparing Children for a Healthy Life. It’s a movement that empowers our youth with the knowledge and skills to make nutritious choices, and it starts with us. Whether you’re mentoring in your community, hosting a cooking demo, or supporting our programs, there are countless ways to get involved. Visit the Chef & Child Initiative page on our website to learn how you can make a difference in shaping healthier futures.
I also want to take a moment to reflect on an unforgettable highlight from our recent National Convention. I’ve had the privilege of knowing Chef Charles Carroll, AAC, HGT, since 1993, when I was a student at the Culinary Institute of America in Hyde Park. Back then, I worked at the Balsams Grand Resort in New Hampshire, and Chef Carroll was one of the culinary greats I turned to for guidance. An Internationale Kochkunst Ausstellung gold medalist, brilliant chef, mentor, author, and inspirational speaker, Chef Carroll brought his powerful “Family First Philosophy” to our convention. His eye-opening, true-story presentation resonated deeply, reminding us in the back-of-house that balance and family are just as vital as our craft. If you missed it, I encourage you to read the article in this issue and consider how his message can inspire us all to prioritize what matters most.
On another exciting note, I urge you to stay updated on ACF Culinary Team USA. Their training sessions are progressing exceptionally well, showcasing a team dynamic that’s truly admirable. Let’s rally behind them as they prepare for the Culinary World Cup and the Internationale Kochkunst
Ausstellung. Every bit of support counts—whether it’s $5, $100, or $1,000, your donation will help cover the costs of their journey. Visit the Team page on our website to contribute and cheer them on!
Looking ahead, ACF is thrilled to share more details about the WorldChefs Congress & Expo in Wales 2026. Will you be joining us for this incredible global gathering? We’re especially proud to announce that ACF members swept three of the four categories in the Global Chefs Challenge qualifiers, earning their spots in the finals in Wales:
• Global Chefs Challenge Final Qualifying Team: 1st Place, Derek R. Mazzocoli, USA
• Global Young Chefs Challenge Final Qualifying Team: 1st Place, Yeishalee Santana , USA
• Global Vegan Chefs Challenge Final Qualifying Team: 1st Place, Michael J. Stamets, CEC, AAC USA
Let’s celebrate their achievements and support them as they represent ACF on the world stage! Finally, as we move forward, let’s continue to keep the men and women of our armed forces in our thoughts and prayers. Their service inspires us all. Chefs, I’ve got your six! Let’s keep pushing the boundaries of culinary excellence together.
#CIGY6
René J. Marquis, CEC, CCE, CCA, AAC MSG (R), US ARMY
National President of the American Culinary Federation Chairman of the Board, ACF Tampa Bay Chapter Certification Chair, ACF Tampa Bay Chapter
WORLDCHEFS ChairmanMilitary Committee
WORLDCHEFS Culinary Competition Committee - Special Advisor Military Kitchens and Development
NEWS BITES
EVENTS
ACF CHEF’S TABLE WEBINAR SERIES: GLOBAL MADE SIMPLE
September 17, 2025, at 3:00 PM
Today's patrons are looking for more customization opportunities and more global flavors. An Asian Action Station delivers both. Brianna Garcia-Meyers and Chef Tommy Hearn will walk you through the process of setting one up using versatile products and simple steps to save labor and keep patrons on site.
Register at acfchefs.org.
ACF CHEF’S TABLE WEBINAR SERIES: SWICY UNLOCKED
September 24, 2025, at 2:00 PM
Sweet and spicy isn't just a fleeting food trend—it's a timeless flavor pairing that's captivating chefs and diners alike. Explore the science behind why our brains crave swicy, examine global inspirations, and discover creative applications to bring this dynamic duo to life in your own kitchen. Register at acfchefs.org.
ACF CHEF’S TABLE WEBINAR SERIES: PORK & FIRE - THE ART OF LIVE FIRE COOKING
October 8, 2025, at 2:00 PM
Join us for a webinar focused on how to build, manage, and cook with live fire. Chef and Pitmaster Jeff Fritz will provide attendees a better understanding of fire cooking as a concept and how it is the basis for all cuisine throughout history. During the presentation, Chef Fritz will focus on pork as his protein and will trim, shape, and flavor it for ideal meal concepts.
Register at acfchefs.org.
ACF CHEF’S TABLE WEBINAR SERIES: FROM OCEAN TO PLATE - MASTERING RAW SEAFOOD
October 22, 2025, at 2:00 PM
Celebrate National Seafood Month with chef, author, and seafood expert Barton Seaver as he guides you through the art and science of serving raw fish. From pristine tuna to buttery salmon and delicate shrimp, Barton will share how to source responsibly, handle with precision, and present raw seafood safely and beautifully. Register at acfchefs.org.
ACF CHEF’S TABLE WEBINAR SERIES: KOSHER 101 FOR HOSPITALITY PROFESSIONALS
November 5, 2025, at 2:00 PM
Ever wondered what makes food kosher and why it matters in today's hospitality industry? This foundational session demystifies kosher basics, covering essential categories, key ingredients to recognize, and how certification actually works. You'll discover the fundamental principles behind kosher dietary laws and learn to distinguish fact from fiction when it comes to common industry misconceptions.
Register at acfchefs.org.
EDUCATION
CERTIFICATION PRACTICAL EXAMS
Practical exams, required for earning and maintaining ACF certifications, assess your skillset based on the certification level you are pursuing. Each level has specific requirements, including what dishes to prepare, the time frame for the exam, and other important details, all of which are outlined in the candidate handbook. Exams are conducted at various locations across the country throughout the year. Be sure to check the upcoming practical exam schedule to find and register for an exam!
Visit acfchefs.org/certify for a list of upcoming practical exams.
ACF ONLINE LEARNING CENTER
The ACF Online Learning Center (OLC) offers a variety of courses, demonstrations, webinars, and NCR quizzes that can be used for certification requirements and Continuing Education Hours (CEH).
Visit acfchefs.org/olc to explore all the courses, from garde manger to culinary nutrition, accounting, safety and sanitation, beverage management and more.
SPECIALIZED CERTIFICATES
ACF specialized certificates are available through the ACF Online Learning Center. In 2025, we'll introduce new and exciting specialized certificates while also revamping our current offerings, which include culinary essentials, baking/pastry essentials, culinary cannabis, and personal chef certificates.
Visit acfchefs.org/olc to learn more.
COMPETITIONS
UPCOMING CULINARY COMPETITIONS
September 13-14, 2025 - ACF Columbus Chapter
Columbus State Community College, Columbus, OH
September 13, 2025 - Michigan Chefs de Cuisine Association
Schoolcraft College, Livonia, MI
Registration Closed
September 20-21, 2025 - Cleary-Huffman St. Paul Farmer's Market Competition
290 5th St. E., Saint Paul, MN
September 25, 2025 - Inaugural Senior Living Challenge
Gordon Food Service Headquarters, Grand Rapids, MI
October 5, 2025 - Aramark Philadelphia
Aramark Headquarters, Philadelphia, PA 19103
Registration Closed
October 9, 2025 - Raleigh-Durham Area Chefs Association
Wake Tech Community College, Raleigh, NC 27616
Registration Closed
October 11-12, 2025 - MCI ACF Greater Cincinnati
Culinary Salon
Midwest Culinary Institute at Cincinnati State, Cincinnati, OH
IN MEMORIAM
We honor the memory of chefs who have passed, recognizing their invaluable contributions to the culinary profession and lasting influence they've had on the industry.
Kit Kiefer, CEC, CCE, AAC
Donna Williams
Manfred K. Mork, CEC, AAC
James Ferri
Jessica Duvall, CC®
8/9/2025 – Chefs of the Coastal Bend – Texas Chefs Association
*All Gold medal Winners are from AcFeF accredited school Grayson college*
Jefferson Martinez – SKS
Cody Stinnett – SKS
Dalton Glinn – SKS
Joseph Fisher – SKS
Gold Medal WINNERS Ingredients of the Month
SEPTEMBER 2025 - HARISSA
Born in Tunisia and immersed in centuries of tradition, harissa is a bold chili paste that marries fiery peppers with fragrant spices, garlic, and olive oil into a rich, aromatic blend. From its 16thcentury origins shaped by global trade to its recognition as a UNESCO Intangible Cultural Heritage, harissa remains a symbol of North African identity and culinary tradition.
OCTOBER 2025 - AMBERJACK
Prized by fishermen and celebrated in coastal traditions from the Mediterranean to Japan, amberjack is a powerful, deep-water fish with a centurieslong history in global seafood culture. Found in warm offshore waters and harvested through both wild capture and aquaculture, it holds a valued place in local identities, seasonal festivals, and international markets.
SOLUTIONS THAT MAKE THE MEAL
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.
The American Culinary Federation Education Foundation
The temperatures are starting to drop, leaves are beginning to change in some areas, and the 2025–26 school year is off to a quick start. With all this underway, it’s a good time to reflect on what we accomplished last year with the scholarships and grants the ACFEF awards to deserving individuals and groups. Under the Foundation banner, there are many awards—American Academy of Chefs scholarships, nutrition grants, professional development grants, and awards from competitions such as the NASA HUNCH program—benefiting both students and professionals.
During the last school year, the Foundation awarded well over $25,000.
Now it’s time for the next round of applications for scholarships and grants this autumn and throughout the school year. For ACFEF scholarships, the next submission deadline is October 31, 2025. The Professional Development grant deadline is November 30, 2025. Visit the link below for a full list of additional partnerships, including the US Foods Scholars program and scholarships for specific schools.
If you’d like to help students and professionals on their lifelong learning journeys, here’s an opportunity to pay it forward: donate to the Foundation so we can grow that $25,000 a year to $100,000 or more—and increase the number of culinarians we support.
One of the Foundation’s missions is to feed and educate children. With our Chef & the Child initiative, led by Chef Vanessa Marquis, CEC, AAC , we encourage you to celebrate Childhood Nutrition Day (October 16) and International Chefs Day (October 20) by hosting an event in your local community this October. Together, we can plant the seeds of nutrition in the minds of children across the United States. Please send your participation and turnout information to ChefandChildInitiative@acfchefs.org and share photos and a brief recap so we can promote your event and make it even bigger every year.
Barry R. Young, MBA, CEC, CCE, AAC ACF Education Foundation – Chairperson Chapter OH021 - ACF Columbus Chapter acfchefs.org/scholarships
Full list of scholarships:
Jones Dairy Farm is a seventh-generation, family-owned and operated company in Fort Atkinson, Wisconsin. For more than 135 years, we’ve been dedicated to crafting premium products using original recipes, simple ingredients, and time-honored techniques.
Our naturally smoked, fully cooked bonein hams and uncured whole and half hams deliver holiday-worthy flavor with every slice. Slow smoked over real hardwood chips, they’re tender, flavorful, and ready to carve.
From carving stations to catering menus, our hams are a reliable centerpiece for seasonal service. Choose from a range of formats with consistent quality and the signature flavor only Jones can deliver.
Chefs with DisABILITIES
By Robert Wemischner
All chefs can attest to how demanding an average day of work in a busy kitchen can be on both the body and mind. This demand is only heightened for chefs with disabilities. Whether that disability is physical or psychological, the complexities of balancing work schedules, time constraints, and whittling down that list of tasks on any given day can become even more taxing for a chef working in a kitchen not designed with them in mind. These chefs deserve to be recognized for the value they contribute to the food service industry despite all the roadblocks they’ve had to overcome.
John Newman, CEC, the Executive Chef of the Culinary Finishing Kitchen at Brigham Young University in Provo, Utah, has had to work extra hard throughout his career to get to where he is today. A self-proclaimed dwarf, Newman has achondroplasia and always has his trusty stepstool at his side to access counters, stovetops, reach-in shelves, ingredients in storage, and every other thing that people of normal height never think twice about. “Supervising a staff of thirty, I have no one shadowing me. I have to make sure that everything is in its place. The stepstool is part of my mise en place,” he explains.
Despite knowing the challenges he would face, Chef Newman was undeterred, even as a fresh graduate of Johnson & Wales. Starting out in his home state of Michigan, Newman found a chef who took him under his wing. From that point on, he was hooked. “Once I saw the kitchen, I fell in love with it. Nothing would stand in my way,” he recalls. He subscribes to the mantra of leading by example, acting as a motivator for his team. “If I can do it, you can too. There are no excuses. You have to be tough and thick-skinned in this industry and prove your worth,” he tells them. In the past, when faced with an employer’s skeptical reaction to hiring a chef with a disability, Chef Newman would simply say,
“Let me cook for you and show you what I can do.”
Chefs with invisible disabilities such as PTSD (posttraumatic stress disorder) or ADHD (attention deficit hyperactivity disorder), can also face barriers in the industry. However, many of these chefs find success by working with employers who will make space for them and identifying helpful accommodations.
Take for example, Spencer Horovitz , the San Franciscobased chef behind Hadeem, a popup specializing in CaliforniaJewish cuisine. Chef Horovitz has devised systems that he feels help mold the environment to his ADHD. “I make lists that are essential to keeping me on task. It’s a cognitive tool that helps me get all of the kitchen prep done in a timely fashion,” he shares. He continued to discuss how structure
Chef John Newman
is essential for him, and he finds compartmentalizing tasks and limiting external distractions has been particularly useful. “Acknowledging one’s deficits and realizing that neurodivergence is more pervasive in the industry than previously appreciated might lead to a more inclusive work environment,” he observes. “A greater understanding of the mental challenges that people with ADHD face could lead to restaurants having a framework to address these issues, especially with the labor shortage that the industry faces.”
Based in New York, chef-caterer Valentin Abreu , who received his training in the US Navy, struggles with PTSD and other, more physical, ailments after serving as part of
Operation Desert Storm in the Gulf War. In the aftermath of his time in the military, he has faced challenges in finding employment opportunities that fit, but he has learned to adjust and overcome. “Over time, I have grown spurs on my heels which limit the time I can stand on my feet. I find that I need to work in an office focusing more on administrative tasks,” he shares. When asked what advice he would give to his past self, he answers, “Don’t be too hard on yourself. Listen to advice from good chefs, and in negative situations just know that you are better than that. Know what you are capable of.”
Living as an amputee after having both knees replaced, Chef Chase Wilcox out of Cleveland, Ohio, also understands what it’s like to experience a shift in roles after facing physical setbacks. As a chef with a background in fine dining, he has had to make adjustments to his career in the kitchen. “I’m finding my way back to the field and limiting my job activities to mostly desk work, a more supervisory kind of job,” he states. He has come to terms with the reality that he can no longer cook on the line for 10 hours a day but has found his niche in a peer mentorship program, helping people grow and become culinary leaders.
“I am not brave; I am just doing what I have to do. I have a newfound outlook on people with disabilities.”
Chef Chase Wilcox
Dish by Chef John Newman
Chef Valentin Abreu
Chef Chase Wilcox
INNOVATING WITH RAW SEAFOOD Global ingredients, newfound varieties and creative presentations are driving demand.
By Jeffrey Spear
Chefs around the country are finding that dishes featuring raw fish are resonating favorably with their guests. Despite this newfound popularity, the idea of raw seafood as a culinary mainstay is nothing new. Historical records reveal that the use of raw fish has been part of numerous global cuisines for centuries. It wasn't until the late 60s in Los Angeles, a time when sushi was being introduced by Japanese restaurateurs to a wider American audience, that the idea of eating raw fish caught on.
Around the same time, raw seafood was being promoted as a source of lean protein, omega-3 fatty acids, and other essential nutrients, making it even more appealing to a growing, health-conscious audience.
Raw Seafood is a Trend
The widespread acceptance of raw seafood in today's restaurants is influenced heavily by the longstanding popularity of sushi and sashimi and unmistakable demand for dishes with distinctive global origins. Whether it's served as sushi or sashimi (Japanese), ceviche or tiradito (Peruvian), aguachile (Mexican), carpaccio or crudo (Italian), tartare (French) or poke (Hawaiian), raw seafood can be incorporated into a variety of dishes, including alluring appetizers, healthy salads and innovative main dishes.
Statistics from Datassential indicate that, no matter the application, tuna, salmon, hamachi, and scallops tend to be the most popular. When available, chefs are embracing an even wider range of finfish including fluke, black sea bass, and aji (horse mackerel) along with several species of Amberjack including Hamachi (Seriola quinqueradiata), Hiramasa (Seriola lalandi), Kona Kampachi (Seriola rivoliana), and Kampachi (Seriola dumerili), each with distinctly different colors, textures, and flavors. When it comes to poke
(bowls), there are endless opportunities for innovation and customization, allowing chefs to blend familiar foods with trend-forward ingredients.
To prove this point, here's a quick look at just a few of the more interesting raw seafood dishes appearing on menus across the country: Fluke Tiradito (coconut creme, chili herb oil, jalapeño, finger lime, cilantro) from Boston's Saltie Girl; Spot Prawn Crudo (quince vinegar, hazelnut, apricot) prepared by The Walrus and the Carpenter in Seattle; and Aguachile Bajamar (raw shrimp, lime juice, beets, onions, carrots, habanero chili, cucumbers) from Las Vegas based Bajamar Seafood & Tacos.
Creativity Rules
No matter the application, there's a tremendous amount of creativity that goes into the preparation of raw fish dishes. Aside from the selection of incredibly fresh and flavorful species, the dish must be eye catching without being fussy, simple yet exciting, all while maintaining an artful balance between flavor and texture.
ACF Chef David Turin, CEC , owner of David's Restaurants in Portland, ME, tells us, "Preparing raw fish dishes, whether Italian, Peruvian, Asian or other global influence, have uniquely different flavor profiles and are really fun to formulate, finding the right balance of oils, fruits, vinegars and spices." When asked about his menu, he continues, "Our Pepper Tuna Crudo (with pickled cucumber, habanero yuzu kosho sauce, cilantro oil, scallion, and sesame fried corn) has performed well and has been a popular item for us."
ACF Chef David Turin
Tuna Crudo by Chef David Turin
Chef Bailey Campbell
At 167 Raw in Charleston, NC, ceviche is one of their most talked about dishes. As a small plate, the combination of its flavors, textures and visual presence gives it tremendous appeal. Chef Bailey Campbell attributes this popularity to several factors. "I read a lot and have acquired a deep vocabulary of flavors and ingredients that I bring to every dish. Plus, the freedom to embrace global cuisines makes my job easy." Recognizing the importance of quality and freshness, he adds,
"As long as you start with absolutely fresh, high-quality ingredients, you're in good shape."
Having access to a variety of incredibly flavorful ingredients, including an eclectic selection of seafoods, is a sentiment shared by Chef and Owner Chris Gould at Central Provisions in Portland, ME. "Our guests come to us for new experiences, including ingredients they're not familiar with." When it comes to the integrity of the raw seafoods employed, he continues, "Of course, adequate training, knowing how to handle raw seafoods, is important. Plus, a good relationship with purveyors you trust to suggest and deliver super fresh fish is essential."
Ensuring the Absolute Best
When developing raw seafood dishes for your menu, it's important to know which seafoods your guests will understand, if there are regional preferences in terms of species, texture, and flavor, how the fish breaks down, which parts will deliver the performance you're after, and which species are seasonal and/or available year-round.
According to Alisha Lumea , VP Marketing and Brand Strategy for Wulf's Fish, a renowned Boston-based seafood distributor, "It's important to work with vendors that understand where the fish is coming from, how it's been handled, how it performs on the plate and, from a health safety perspective, eliminate any concerns about parasites." She sums it all up by saying, "You go to a sommelier for wine recommendations. A good fishmonger should be able to do the same, helping you find the products and cuts that suit your culinary vision and budget."
Considering the variety and unwavering popularity of raw seafood, coupled with the high levels of creativity on display across a wide variety of applications, it's a safe bet that these dishes, especially when you consider their healthfulness halo, will be appearing on menus for a long time to come.
Halibut Ceviche by 167 Raw
Chef Chris Gould
Toro Bluefin Tartare by Central Provisions
By Lauren Kramer
If you’re not using hot honey on your menu, you’re falling behind on an ingredient that’s having a serious moment in the limelight. The use of hot honey on menus has grown 44% over the past 12 months and 197% over the past four years, according to Datassential. It’s most often used on pizzas, followed by appetizer wings and sandwiches, but it’s so versatile that you could use it just about anywhere.
This college football season, diners at Duke University will be trying hot honey on their fried and grilled chicken, says Chef Nick Klug , senior VP, culinary, at Proof of the Pudding, a catering company in Atlanta. “We added hot honey to our menu items five years ago and continue to use it to this day, as a marinade, glaze, condiment, and even a cocktail ingredient,” he said.
At a recent catering event, Proof of the Pudding served hot honey drizzled over flatbread to add sweetness and change
Artichoke Fritti with Tzatziki and Red Pepper Harissa Sauce by Fat Lamb
the flavor profile of the pizza. Klug has also served it on Spanish charcuterie boards and on toasted focaccia crostini with burrata.
“It’s just a great spice whose sweetness cancels the spiciness out immediately.”
Chef
Nick Klug
While his culinary team has purchased hot honey, they’ve also infused it in-house using Thai chiles, serrano chilis, and dried peppers. “After a period of time the honey extracts the spicy flavor and you can play around with the heat levels until it’s just right,” he said.
Datassential notes that the highest recent growth of hot honey on menus has been in the beverage department. It’s now featured in 1% of beverage menus nationwide–in cocktails, spiked lemonade, lattes, and more. RA Sushi’s release of a limited-time Hot Honey! Paloma–a cocktail containing tequila, blood orange cordial, hot honey, lime juice, and sparkling grapefruit soda–scored highest with Millennials. Some 54% were interested in purchasing it and 71% rated it as a unique offering.
Another spice growing in popularity is harissa, a chili paste with Middle Eastern origins. Chef Dallas McGarity, owner of The Fat Lamb in Louisville, KY, makes a harissa sauce with roasted red peppers, olive oil, garlic, and sumac. It’s so versatile that he uses it on many different dishes, including his fried artichoke hearts, roasted carrots, and lemon and curry spiced salmon.
“The harissa I use comes from France and is super approachable, with a citrus note and a mild flavor,” he said. “I marinate hangar steak in harissa sauce before grilling it, to add a smoky flavor, and I also add it to our butternut squash falafel before frying. Basically, it’s just a very versatile seasoning that plays well with a wide range of other flavors. While diners can’t always identify exactly what it is, they love the flavor!”
Harissa has shown steady growth over the past four years, according to Datassential. Cava’s menu features a harissa avocado bowl as well as hot harissa pita chips, while Le Pain Quotidien recently menued a chicken curry salad with cranberry harissa chutney. Both restaurants’ harissa dishes were highly rated by Gen Z diners, who showed strong purchase interest.
Curry and Lemon Roasted Salmon with a Potato Croquette, Spinach Sauce, Roasted Red Pepper Harissa, and Tzatziki by Fat Lamb
Hot Honey Fried Chicken and Hot Honey Grilled Chicken by Proof of the Pudding
At Proof of the Pudding, jarred harissa is a year-round staple, used in barbeque sauces, oyster dishes, salads, and aioli. “Harissa adds depth and complexity to our dishes, and you can make it any spice level you want,” Klug said. One of Klug’s favorites is the cabbage and kale salad served with harissaspiced chickpeas. “We spice-rub the chickpeas, fry them, and toss them in a harissa powder blend to finish them off,” he said. “The result is a crunchy topping that’s an alternative to croutons or nuts."
Dustine San Pedro, co-founder of Ibarra’s, started manufacturing a harissa chili garlic paste in Houston a year ago.
“We leaned into the flavor and depth of chili garlic
for our harissa,
to create a paste with bold flavors and a wide application on different global dishes.”
Dustine San Pedro
“Our buyers are saying there’s no other product like this on the market, and Ibarra’s has been in high demand from executive chefs across the United States,” San Pedro said.
San Pedro said his customers are using it in everything from firecracker shrimp to pasta carbonara. “The blend of Szechuan and red hot chili peppers with garlic and onions creates an umami that’s deep in flavor,” he explained.
“In Houston, a chef I supply to is using it as a base for pasta with heavy cream, and it’s made the dish a best seller. The Szechuan peppers deliver spice at the back end, complementing whatever you’re eating. So while your carbonara still tastes like carbonara, it has a slight kick at the end, a noticeable difference.”
Argentinian Chicken Empanada with Coriander, Tumeric, Red Onion, Currents and Harissa Aioli by Proof of the Pudding
Chef Jeffrey MacDonald, CCC
By Samantha Lande
Jeffrey MacDonald, CCC®, never set out to be a chef, in fact he was a super picky eater growing up. His passion was always the arts, drawing and doodling his way through school thinking he’d end up in graphic design or as a cartoonist. In high school he started playing music and joining a variety of bands; for him, that was the dream. He started cooking as a way to pay the bills until he figured out what he truly wanted to do. It turns out, cooking was it.
“Cooking gave me same outlet for creativity and artistry. What started as just a job took me to amazing places.”
Chef Jeffrey MacDonald, CCC
One of those incredible places? The ACF convention where MacDonald recently won Chef of the Year, the highest award given at the convention.
MacDonald went through a series of competitions to get to the convention, beating college chefs in the National Association of College & University Food Services (NACUFS) competition before facing off against five chefs from different regions of the country at the ACF convention in Las Vegas.
The final competition was no walk in the park, as MacDonald was judged on his organization and cleanliness alongside specific hors d’oeuvres and a final main duck dish.
“It was such an honor and I am incredibly thankful to be in a career that I enjoy thoroughly,” he says.
Jeff is no stranger to competing, as the Chef of the Year competition was his tenth competition in the past few years. But coming home to cook as executive sous chef at UMass Amherst where he heads up their catering department is just as rewarding as it was when he started a decade ago.
UMass is very well-known for their college dining program, topping the Princeton Review’s list for best
campus food for the ninth consecutive year. MacDonald attributes it mainly to the strong chefs on campus, their attention to detail and of course, a great variety of food representing different cultures.
He’s responsible for everything from 700 person recognition breakfasts to smaller, more intimate multicourse plated dinners. Every day is a new challenge, like competing, and that’s what he loves about his job.
His workplace is super supportive about his competitions, and he’s “very lucky and thankful for their support.”
He’s put in countless hours after he finishes his catering to prepare for these competitions–people often don’t realize the amount of work that goes into them. He’s so grateful to be a part of them though. “They really push you to refine your skills and just improve…it makes me a better chef.”
As he looks to his future, he hopes his involvement in ACF grows. A few years back he earned his Certified Chef de Cuisine (CCC) and would like to pursue his Certified Executive Chef (CEC) when he’s eligible in a year.
He’d love to judge cooking competitions as soon as he qualifies–competing in a few more qualifying events along the way.
Perhaps most important, MacDonald wants to find an opportunity to give back.
“I’ve learned so much in my journey that I’d love to mentor up and coming chefs and those interested in learning more about competition cooking."
CLASSICAL
By John Bartimole
vs. Classical
These days, when chefs think of lettuce, our minds might go to bright crisp salads of tender greens. But in classical cooking, lettuce was just as much a cooked vegetable, delicious braised with a rich chicken stock and a touch of cream, maybe further enhanced by some truffle peelings. Chef Auguste Escoffier, known for naming his dishes after the stars of the time, called many of these dishes “Judic” after Anna Judic, a prima donna and actress of the late 19th century who likely frequented Escoffier’s dining rooms.
A dish prepared Judic for Escoffier can have multiple variations but typically has at its core some sort of braised lettuce in cream, often with chicken and truffle. Some examples from Escoffier’s Le Guide Culinaire include consommé judic, a chicken consommé with braised lettuce and chicken quenelles; crème judic, a cream of chicken and lettuce soup; and tournedos judic, sauteed tenderloin slices garnished with braised lettuce, truffle, and cock’s comb and kidneys, a dish rarely seen these days. In the 20th century, Chef Pierre Franey modernized and popularized the Judic name with Sole Judic, a New York Times recipe for a baked sole wrapped in lettuce leaves and served with a cream sauce that became an easy and elegant dinner party hit for home cooks.
Hering’s Dictionary of Classic and Modern Cookery takes a different approach to judic. For Hering it is a salad of diced vegetables including red beets, turnips, green beans, carrots, potatoes, and cauliflower, dressed in a sauce ravigote.
MODERN vs. Modern
ACF Chef Shawn Loving, CMC, AAC of the Detroit Athletic Club, was inspired to update things judic by combining Escoffier’s and Hering’s versions into a contemporary plating that unites hot and cold preparations on the same plate and references both Escoffier and Hering. Chef Loving says, “I always thought the braised lettuce was a challenge and one that needed a continued delicate hand…Of course the approach of Escoffier will always be my go-to…but I found the cross learning with the Hering’s interpretation for a cold salad enough of a node to share and blend all conversations of Judic from consommé, sole to poultry, in a great way [where] the components come together soundly.”
Loving’s contemporary interpretation pairs Hering’s classical cold salad with some updated vegetables— sliced red and golden beets, small diced carrots, potatoes and turnips and glazed haricots verts, and a creamy sauce ravigote. Juxtaposed is a hot preparation Escoffier would have recognized with bouchée puff pastry, chicken mousse, sauce supreme, and veal essence with black truffle. The lettuce in the classic is represented by modern brussels sprouts leaves. Loving says, “I thought it was best in the modern to be playful with a hot and cold option to show the versatile approach to the ingredients still working together as they seem so far apart, [but] they real play well.”
Maintaining Healthy Relationships in a Demanding Industry
ACF
Chef Jonathan Deutsch, Ph.D., CRC, CHE
“Family first,” sounds like a good goal but how do culinarians actually achieve that in a 24/7/365 industry? Unlike other fields where operations may shut down for an evening, weekend, or holiday, the food business ramps up at those times, and seemingly all others.
Young ambitious cooks put their heads down and work long hours, what ACF Chef Charles Carroll, AAC , Executive Chef of River Oaks Country Club in Houston, Texas, calls, “chewing off the end of the table.” But young cooks can only eat so many tables before they get indigestion. As they move up in their career and their age, how do they balance their career ambitions with their relationships with partners, kids, aging parents, friends, and extended family? Successful chefs in the kitchen for the long-term have developed strategies to balance their career demands with what matters most: their relationships outside the kitchen with their loved ones.
Three ACF chefs known for their positive attitudes and ability to balance demanding careers with meaningful
ACF Chef Keith Taylor
personal lives shared their techniques for maintaining strong relationships while achieving professional success. Much like mastering a culinary skill, sustaining healthy relationships requires dedication, intention, and consistent practice.
1. Take care of yourself first. “Put on your own oxygen mask before assisting others.” ACF Chef Keith Taylor, owner of Soul Kitchens and Catering by Zachary’s BBQ says it’s important for chefs to not just be physically out of the kitchen but to be relaxed and mentally present as well when interacting with their family. “It’s important [culinarians] figure out balance for themselves. If you don’t find balance for yourself, you won’t be able to have time for meaningful relationships. Your time, not your kitchen time, is what you’ll be sharing with someone else.” Hobbies, outside passions or healthy decompression—as simple as taking a walk in nature— help to get chefs out of the kitchen mentally as well as physically. Chef Carroll says, “A lot of chefs take better care of their cars than they do their own bodies.”
2. Schedule. Chefs are masterful at the mental and physical mise en place of a prep list. ACF Chef Maria Campbell, MBA, owner of Imagine Impact and founder of Cooks Who Care, lives by her calendar and to-do list, both for kitchen production and for managing her personal relationships. “Whatever I put into that schedule is the contract with me. If I schedule going to the gym with my son, I’m gonna do it.” Campbell advises, “Put everyone on your calendar. I even put my family in my calendar. If I don’t have it in my calendar, I will just work, work, work. The hardest thing is pulling yourself away. But my job is also as a wife and mom. Not just chef. If my job is excellence and making things amazing for other people, I also have to fill the family bucket.”
3. Communicate. Often. Sometimes a positive interaction with a loved one can be as brief as a text message or a two-minute call on the way to work. Chef Carroll says, “Everybody’s got time. It all comes down to the schedule. Calling and saying, ‘Hey I was just thinking about you. I’m excited to see you this weekend,’” rather than scrolling your social media feed converts screentime to family time.
“Family first” sounds nice on paper but Chef Carroll says, “You need a good job to take care of your family.” The money and self-satisfaction you get from career success are part of caring for your loved ones too. Use these chefs’ techniques to unplug and be your best, both in and beyond the kitchen.
CONVENTION SPOTLIGHT
Attendees at the 2025 ACF National Convention were fortunate to hear Chef Charles Carroll, AAC, share his insights on this very topic as the event’s closing keynote speaker. Drawing from decades of experience, Chef Carroll challenged culinarians to rethink balance, prioritize their relationships, and embrace strategies that sustain both their careers and their personal lives. His message served as an inspiring reminder that “family first” is not just an ideal, but a practice that chefs can master with the same dedication they bring to their craft.
ACF Chef Maria Campbell, MBA and family
ACF Chef Charles Carroll, AAC
Check out the Chef's Table Webinar with Chef Jamie Simpson and Farmer Lee
A Walk Through the Garden with Chef Jamie Simpson
Chef Jamie Simpson is the Chef Liaison and Executive Chef for The Culinary Vegetable Institute at The Chef’s Garden® in Milan, Ohio. Chef Jamie is a passionate ambassador for using “every part of the plant, from root to tip,” and since the beginning has maintained minimal-waste policies in the kitchen as part of an overall mission to build a sustainable business model for today and tomorrow. He has traveled the world seeking insight into food, art, and psychology, and how they intersect. Born in Charleston, South Carolina, he has worked alongside chefs in Peru, Iceland, England, France, Mexico, and all over North America.
Working at the CVI, Chef Jamie is involved in both public and private event hosting, culinary research, teaching workshops for chefs, and often even representing the business alongside Farmer Lee Jones. He is truly a one-of-a-kind chef with a ton of experience in many different aspects of the kitchen. After presenting with Farmer Lee Jones on ACF Chef’s Table Webinar Series: A Walk Through the Garden, Chef Jamie Simpson took some time to answer some follow-up questions about his work at the Culinary Vegetable Institute. Read his Q&A below to see how he gains inspiration and what advice he has for other chefs.
Tell us about the day you met Farmer Lee Jones.
Sometime around 2008, it was a Friday night in August at the Charleston Grill in Charleston, South Carolina. I was a young cook. We closed the restaurant early for a food and wine afterparty. Stations in the dining room were getting set up. I remember we had direct access to the early shipments of hoof-on Ibérico ham legs, live scallops, and bowls of black truffles for popcorn. A man was walking around the Quentin Baxter jazz trio in the dimly lit lounge. Head-to-toe in denim, a textile banned in a restaurant of our standard, he had a point-and-shoot Sony camera with a flash (another no-no) taking pictures of the art that lined the walls of the room. I approached kindly to make sure he was okay and to confirm he was in the right place. He introduced himself as Farmer Lee Jones and asked to see the kitchen. The chef was tied up in the event, so I escorted him back. He strangely walked into the walk-in cooler and blasted me. “Asparagus from Peru! Carrots from California! Spinach from WHO KNOWS WHERE?!?!” At this point I knew he was serious about produce so I showed him our special shelf of herbs, flowers, mushrooms, and vegetables from a farm called The Chef’s Garden. We ordered a lot from this farm, and it wasn't stored with the other produce. It was stored on a pedestal where it belongs. With his help, I then realized this Farmer named Lee Jones was the man behind many “Christmas” mornings in our kitchen opening boxes of some of the most interesting and surprising flavors I've ever encountered. I already knew I loved the farm but never knew I'd ever love that man like a father, a brother, and a best friend.
Jones.
Chef Jamie Simpson
Farmer Lee Jones & Chef Jamie Simpson
At what point did you know you wanted to work with him at The Chef’s Garden?
Three years after meeting the farmer and keeping in touch, I forced an opportunity to spend 3 weeks on the farm. During a three-year period after that, I continued to see The Chef’s Garden in some of the greatest kitchens in the world. I knew somehow I needed to be here.
Your main focus at The Chef’s Garden is your role as the Executive Chef of The Culinary Vegetable Institute. Can you tell us a little about the CVI and the work you guys do?
We host visiting chefs, like me, to experience the farm and to understand the potential vegetables offer. I serve as a voice of culinary reason to the team of growers, the marketing team, the sales team, and to the chefs.
Green Tomato Salad, XO Sauce, Fried Garlic, Green Tomato Juice
We host immersive corporate foodservice events for other likeminded manufacturers. We facilitate product development with equipment and tabletop manufacturers.
We facilitate menu development for restaurant customers looking to enhance a guest experience related to vegetables and vegetable forward dishes.
We host a public dinner monthly featuring seasonal vegetables and hopefully in tandem, develop new marketing content with the farm.
We manage a cafeteria that feeds everyone on the farm every day and that's maybe the most rewarding work we engage in.
As you design the programs for the chef retreats hosted at the CVI, what is the main goal you have in mind for the experience and what’s the biggest takeaway for the chefs?
Our main goal when we host a chef or a bus load of chefs is to inspire a vegetable forward future. It's actually quite remarkable how many chefs don't recognize a carrot when they're standing in a field of them. We want to teach people about the culinary opportunities that plants provide. We want to teach people what it honestly means to cook seasonally. Some days we’re milling flour from grain we grow, other days we’re cleaning bee hives, plucking feathers, or butchering pigs, but every day we do it among world class people. No two days are the same. No two events are the same. No two dinners are the same. Like many fields of work, there's a constant feeling that the more you learn the less you know. This place reminds us often that we've only scratched the surface.
What is one common misconception many chefs have about the idea of synergy between chef and farmer?
Chefs tend to think about the farm or the farmer in the beginning of summer. When the farmers markets are open, they swing into action, and when the markets close in the fall, they disappear and go back to broadliners for a similar product. Chefs tend to rely on the farmer to tell them when something is ripe or ready, but the farmer tends to think in units of inputs vs. output. If the farmer sells squash by the pound he most certainly wants to grow and sell you the biggest squash the plant will produce. Meanwhile, the farmer is plowing under squash leaves, stems, and blooms because the chef relied on the farm to tell him or her what was available. The farmer leaves the carrot tops in the field and sells the root. He cuts the parsley from the root and sells the top. 99% of parsley applications can be replaced by carrot tops which get plowed. It's parsley. The plants are remarkably similar and can be used interchangeably. There are thousands of examples of inefficiencies that exist between chefs and farmers because there's little to no synergy between the two. We need to work together to maximize inputs and outputs.
Previously in your career, you traveled all over the world cooking with chefs from various cultural backgrounds. Are there any uncommon cooking techniques you learned during your travels that revolutionized the way you cook?
Most of the high end 2- and 3-star restaurants I was able to cook in or observe were labor heavy and ingredient heavy, making them very difficult models to manage and sustain. Generally, there may be three sauces on a dish, but those sauces weren't muddy with a ton of spices and other ingredients. Very clean. I apply this to almost everything. The menu may say celery, but the plate shows celery leaf, celery stem, celery root, and maybe seeds or blooms. These foundations then may be applied to a very expensive cut of Japanese beef, Norwegian crab, sea urchins, or another perfect piece of fish. I find this step to be the one that shifts the economics of the model. Within a multicourse tasting menu here, we may offer labor heavy dishes with low material cost or ingredient heavy dishes with low labor cost, but we really never have both within a single dish. The diner will still experience both at some point throughout the evening.
Another thing I learned and will continue to apply is to face the fact that most of our guests drive over an hour or fly in to dine with us. The overall experience in the dining room must justify the trip.
One of ACF’s 2025 trends is the vegetable renaissance which overviews how different chefs are featuring vegetables at the center of the plate. What’s one vegetable that you think is underutilized when it comes to cooking?
All of them. Every edible plant at every stage of its life offers something unique to the plate. From the seeds, the shoot, the leaf, the stem, the bloom, the fruit, and the seed again. Cultivated plants are underutilized.
Celery is a chess board and we're out here playing checkers with it.
Brussels sprouts, cauliflower, and broccoli are massive plants, but we have a really narrow view of the ingredient, what it should look like, and when it should be harvested.
Not long after you started at The Culinary Vegetable Institute, you introduced these multi-course dinners spotlighting one vegetable each season. What inspired you to create this experimental dining experience?
Not long after I started here, we did an event in Chicago for the National Restaurant Association show. I was driving back to the farm and passed a billboard marketing jewelry with a verbal pun comparing Carrots to Karats somehow. I had a thought to build a dish called the 24-carrot gold ring highlighting 24 textures, temperatures, and varieties of carrot. As we worked through this project I thought there's a dinner here. Somewhere. Somehow. Would anyone come to a multicourse carrot dinner? The brain said no, the heart said yes. We have now hosted dozens of dinners from our single vegetable showcase. Carrot, Tomato, Asparagus, Legume, Cruciferous, Potato, Beet. No two dishes are ever the same.
Out of all these vegetable showcase dinners you’ve hosted, what dish has been your favorite discovery?
Anytime we create or discover a technique that can be applied to other ingredients it's a win. We really like to have techniques that carry us through a chapter of dinners or dishes because the ingredients are not constant, they change every day. The technique can remain. Making savory custards that are poured à la minute, vegetable tarts, beurre monté on a mélange of vegetables, aerated cheeses, savory use of melon, XO sauce, vegetable marshmallows, hot water cakes, savory ice creams, or fermented citrus peels are all examples of techniques we’ve been able to reuse.
24-Carrot Gold Dish
Twelve Days Of Christmas: Nine Ladies Dancing - Butter Poached Lobster, Crystal Lettuce, Lemon Gel, Begonia
As the holiday season approaches, you will begin preparing for the CVI’s annual Twelve Days of Christmas Dinner, a 12-course tasting menu inspired by the holiday song. After hosting this event since its conception in 2014, what is your process for gaining fresh inspiration each year?
This menu started really strong. It was a flash of inspiration, and I just tried to keep up with the team at the roundtable discussion. The important thing to note is that we could see it from start to finish months before the first dinner. Due to the nature of the custom service pieces and theatre included throughout the event, the menu format doesn't change much, we just do our best to improve it every year. There's a lot of poultry in the 12 days of Christmas like partridge, calling birds, doves, swans, French hens, and geese. We try to spin these so the first 5 courses aren't all birds. Two turtle doves for example is an origami bread service, folded doves baked crispy with a butter candle floating on a custom cork and brass stand. The butter changes, the seasoning on the bread changes but the form remains. Three French Hens is our opportunity to get really French in technique and service, last year was a Pithivier of capon, squab, foie gras, and pheasant. Four calling birds is always a blend of grains and small legumes served in a birdfeeder, the guests are the calling birds.
On Farmer Lee Jones’ new show, The Chef’s Garden, you were featured on an episode about edible flowers. Why do you like featuring flowers in your dishes?
Nobody gets mad at a flower. I totally understand the overwhelming use and misuse of those bagged purple orchids that offer nothing but a “POP OF COLOR!”. I covered this question in the show, but the truth is every angiosperm on the planet produced some sort of reproductive seed producing blossom and most of the time, that ingredient tasted remarkably like the plant from which it grew but with more aroma. The Sumerians, Egyptians, Mayans, and Chinese consumed flowers for religious, culinary, and medicinal traditions. Serving flowers is by no means novel. I use them to tell a story. Every part of a plant's life offers something unique to the plate. If on the menu it says “mirepoix” but on your plate arrives celery, onion, and carrot flowers, wouldn't that be nice?
For chefs who want to follow in your footsteps and be more intentional about working directly with farmers, what advice would you give them?
Look at the ingredient for the first time, every time. Lean into art and only fall back on craft when necessary. Be a life-long student. Create an environment where anyone can teach and anyone can learn. Walk through the garden. Make friends with people in adjacent industries, potters, farmers, glass blowers, black smiths, woodworkers, artists. Embrace failure but learn from it.
Farmer Lee quotes his father and says “the best fertilizer is the footprint of the farmer” meaning walk through the garden and observe what is happening around us. Walk with the grower and taste every part of the plant. Ask them what they waste. Ask them what they love. Ask them what keeps them up at night. We have the power to improve the lives of those we work with and those we serve.
Who says a cocktail cannot be served as dessert? Not Kelsie Vansant, CEPC®, this year’s Pastry Chef of the Year at the young age of thirty. She staked her claim on this new territory in an innovative take on a classic cocktail, which catapulted her to the top in this year’s competition. With ice cream the predominant element, her reinterpretation of Dark and Stormy included compressed pineapple, ginger, and nuts, all surmounted by a dramatic column of de-alcoholized rum in bubble form representing the cloud that as the saying goes, “only a fool or a dead man would sail under.” The Dark part of the cocktail is thought to evoke the murky waters during a storm, referencing James Gosling, the nineteenth century British merchant who landed in Bermuda after a rough transatlantic voyage. He is noted for developing a dark full-bodied rum that became the basis for the famous cocktail. His namesake rum combined with ginger beer entered classic cocktail history thanks to his exploits.
In Vansant’s version, many trials and iterations later, the maritime element is a tuile cookie with crispy golden brown sails set over a quenelle of ginger ice cream, which floats in a carbonated pineapple sauce with bits of coconut financier and macerated pineapple. The whole thing is topped off with that column of rum-flavored bubbles which appear to be floating. An invention of Spanish molecular gastronomy, this cloud of bubbles is set behind the glass on a small plexiglass stand. After a short while, the bubbles begin to “rain” into the dessert glass below, adding another pop of flavor. In analyzing her inspirations for this dessert, Vansant enthuses:
“As much as flavor is important, I try to create something that will get a wow reaction based on the visuals first. Then, once the plating design is achieved, the flavors almost write themselves seamlessly.”
Chef Kelsie Vansant, CEPC
Dark & Stormy by Chef Kelsie Vansant, CEPC
Turning heads and thoroughly convincing the judges that her combination of visuals and flavors deserved the top prize, her dessert cocktail was designed to be inspired by the flavors of the drink as opposed to making an actual beverage.
Another theme that she explored while designing this desert was the need for the savory side of the kitchen to interact with the sweet side and that mixology crew can profitably draw up on the savory side of the kitchen in creating a compelling beverage program, from pre-dinner drinks to end-of-the-meal sweet send-offs.
She continues: “I tend to lean heavily toward fruit flavor profiles and particularly tropical fruits because they remind me of vacations and sitting on a beach. They provide the requisite acidity and a pleasant burst of flavor.”
If you ask Derek Spendlove, CEPC, CCE, AAC , one of the judges, about this competition, he answers proudly: “With this year’s competition, we wanted to inspire pastry chefs to dare to be different. We chose the Signature Ice Cream Cocktail with a minimum of five components as the challenge to reflect what’s
new in the pastry world. This gave pastry chefs an opportunity to shine and move to the forefront, rather than being sidelined or in any way subordinate to the savory chefs working in the field today.”
Certainly, Vansant agrees with these sentiments and goes on to say, “The more you know, the more you grow.” She continues, “The next time the savory side is doing a tasting, I firmly believe that the broadminded pastry chef should imagine how these savory creations might pair with those from the sweet side. You should never hold yourself back from using your peers as a sounding board.” She also confesses that she loves “geeking out over the ‘why’ behind techniques and seeing that spark in an ‘aha moment’ in someone else.” Being challenged by a thinking-outside-of-the-box element in the national competition motivated her to make a dramatic comeback from a debilitating injury when she could not walk, let alone work in a kitchen. “I view this award as such a personal accomplishment." Indeed, emerging from a dark and stormy time in her life, Chef Vansant sailed to victory, moving the art of dessert forward in the process.
Chef Kelsie Vansant, CEPC at 2025 ACF National Convention
Signature Ice
Cream Cocktail:
Dark & Stormy
Pastry Chef
Everglades Club, palm beach, FL
Yield: 6 servings
Ginger Ice Cream Base
1260g Milk
2 55g Cream
4 0g Nonfat Milk Powder
340g Brown Sugar
200g Yolks
5g Ice Cream Stabilizer
160g Fresh Ginger
1. Bring milk, cream, milk powder, sugar, and fresh ginger to a boil. Return to a low heat, cover and steep for two hours.
2. Temper with yolks, whisk in stabilizer. Cook to 182 degrees F. and fully thickened.
3. Cool in an ice bath, store and allow base to fully mature overnight.
4. Strain and churn.
Coconut Financier
41.25g Powdered Sugar
7.5g A lmond Flour
7.5g Desiccated Coconut
3.75g Trimoline
37.5g Egg Whites
22.5g Browned Butter
16.25g Pastry Flour
.5g B aking Powder
.5g Vanilla Extract
1.25g C oconut Compound
1.25drops C oconut Extract
1. Combine all dry ingredients. 2. Add trimoline to browned butter, slowly pour while mixing into dry mixture.
3. After combined, slowly add egg whites to combine thoroughly.
4. Bake at 325 degrees F for 8 to 10 minutes.
Macerated Pineapple
125g Small Dice Pineapple
25g Raw Sugar
1ea Vanilla Bean
1. Gently toss pineapple, sugar, and scraped vanilla bean until thoroughly coated.
2. Put into a vacuum seal bag to macerate and thoroughly infuse pineapple.
Carbonated Pineapple Sauce
125g Remaining juice from Macerated Pineapple
180g Pineapple Juice
2 ea ISI Chargers
1. Strain macerated pineapple, combine with extra pineapple juice and place into Isi canister. Charge twice with C02 to aerate the mixture.
Spiced Almonds
52.5g Slivered Almonds
22.75g Sugar
4.55g Water
1.5g Cinnamon
7.5g Butter
1. Cook sugar to 145 degrees F.
2. Add almonds while stirring to crystalize and caramelize.
3. Toss in cinnamon, allow to dry.
Cinnamon Ginger Honey Tuile
130g Butter
150g Powdered Sugar
130g Honey
215g Bread Flour
¼ tsp G round Ginger
¼ tsp Cinnamon
100g Egg Whites
To Dust Snow sugar—this is non melting powdered sugar
1. Sift flour with spices and set aside.
2. Cream butter with powdered sugar and honey. Add egg whites and mix to blend. Add dries and mix just until they disappear into the mix. Allow mixture to rest overnight in the refrigerator and then spread onto Silpats using desired stencil. Remove any excess paste and remove the stencil. Bake 8-10 minutes until golden brown.
Rum Cloud
100g Black Seal Rum processed using a Roto-Vap machine (this is dealcoholized rum)
100g Water
4.5g VOM Stabilizer
1. Heat rum and water to 100 degrees F.
2. Immersion blend with stabilizer.
3. Let mixture sit for 10 minutes then remove foam and strain. Use VOM Bubble machine to inflate with helium.
Sugar Rim
1ea L ime
To Coat Raw sugar
1. Use lime to moisten glass rim then lightly dip in sugar to coat.
Rum Shooter
12g Rum
1. Squeeze rum into four pipettes.
2 Use pipettes to finish cocktail with rum.
Chef & Child Initiative
By Howard Riell
The ACF Education Foundation’s Chef & Child Initiative is a superb way for working chefs to give back to their communities.
But what many don’t realize is that the more they give, the more they receive.
The Chef & Child Initiative’s mission is to educate children and families in understanding proper nutrition by providing tools and resources for community-based programs led by American Culinary Federation chef members. It includes
everything from healthy-eating grants and featured ingredients of the month to school visits, student gardens, Childhood Nutrition Day, the Chef & Child Recipe Collection, and numerous nutrition resources.
For those who need convincing of the mission’s urgency, the program’s website states the case convincingly: “Portion sizes have exploded. They are now two to five times bigger than they were in years past. Today in the United States, more children suffer from malnutrition due to dietary imbalances rather than nutritional deficiencies. A healthy diet helps children grow and learn. It also helps prevent obesity and weight-related diseases, such as diabetes.”
Vanessa N. Marquis, CEC, AAC , Corporate Executive Chef for FSC Franchise Co., LLC and National Chair of the Chef & Child Initiative, as well as the Chairperson of the Worldchefs International Chefs Day Committee, sees it as chefs’ social responsibility to provide leadership, and to give back to their communities.
“We are great ambassadors to the community, and through ACF’s Chef & Child Initiative we love to educate families and children about healthy cooking and healthy food, and to be able to prepare children for a healthy life,” she explains. “We have such a high rate of obesity right now for children and adolescents that it’s getting ridiculous. It’s in our best interest to educate families and children on what else is out there that can be tasty and healthy.”
Work/Life Balance
At the same time, the Initiative has also proven invaluable for chefs themselves, who have traditionally had a rough time trying to manage their own work/life balance.
“Absolutely,” Marquis insists. “What do we do best every single day? Fill people’s bellies and make them smile. So why can’t we do that for children, as well? We all live busy lives, and it’s just up to you if you want to participate. But the fact of the matter is you feel really good about it afterward.”
Marquis, the wife of ACF's current national president, Chef Rene Marquis, CEC, CCE, CCA, AAC , points out that the organization “used to be super-strong with Chef & Child. There used to be so many events, great leadership, and people who really pushed it. But it fell off a little bit before Covid, and for sure it just went away during Covid because people just figured,
‘Hey, we’ve got to take care of our families and try and take care of the community in other ways.’”
Marquis makes it a point to tell chefs with whom she comes into contact “what we’re fighting for: for diabetes to be lower among children, for obesity to be lower for children here in the United States. I tell them, ‘The community needs your help. We take our lives for granted, and we need to open up our eyes.’”
"The community needs your help. We take our lives for granted, and we need to open up our eyes."
Chef Vanessa N. Marquis, CEC, AAC
Hundreds of ACF chefs are already active with the Initiative, but of course more are needed. Member chefs, Marquis emphasizes, are “not just part of a network group; we’re not just about education or certifications. We originally started the ACF about a hundred years ago about helping the community. We need to get back to that because we were a voice and we were a part of the community. Our chef whites are like capes to children. They see us as superheroes, and I think it’s really cool.”
ACF FOUR CORNERS CHAPTER IS
By John Bartimole
SMALL CHAPTER OF THE YEAR
Passion and communication. If you had to boil down the success of the Four Corners Chapter of the American Culinary Federation to two ingredients, those definitely would be the pair.
The chapter—with 14 members and a large number of dedicated student volunteers from Navajo Technical University—was recognized recently as the Small Chapter of the Year by the ACF at its 2025 National Convention. The chapter’s name derives from the fact that it is located in the only area in the United States in which four states—New Mexico, Arizona, Colorado and Utah—meet at a single point. The chapter itself is located in New Mexico.
“We were totally shocked to win that award,” Robert L. Witte, CEC, CCA, AAC and president of the chapter, said. “We’re just trying to do the best we can to help our community in any way we can. And much of what we do is because of the support we receive from NTU’s president, Dr. Elmer Guy.”
“This community is something we all feel strongly about,” Walter T. Cloud, CCC, CEPC , and vice president, said.
The crew after feeding the homeless vets in Gallup, NM
Our ACF Student Chef Team of the Year, Western Regional Champions 2023
“Everyone in our chapter has a cause that they feel passionate about, and that fuels and directs our activities.”
Walter T. Cloud, CCC, CEPC
The other key factor in the chapter’s success is communication. “Especially between the officers,” Chef Cloud said. “We talk with each other and make decisions together. We have a clear path about what we are going to do."
The roots of the chapter are deep and generational. “That passion we have has a lot to do with the fact that so many of grew up around here,” Cloud said. “We have an insight into where we can put our efforts, where they would do the most good and have the most impact.”
The chapter’s mission statement—providing a culinary cornerstone in the Four Corners area—is at the heart of its activities and its causes, including its focus on education of current and prospective chefs. The chapter prides itself on offering educational resources, training, apprenticeship, competitions, and programmatic accreditation designed to enhance professional growth for all current and future chefs in the Four Corners region.
The chapter also is creative in its approach to raising funds and community outreach. For example, it has purchased two food trucks with funds raised through its catering efforts and uses them for the dual purpose of delivering food and training at events and to raise funds for its charitable efforts, particularly
with veterans and members of the Navajo nation, a favorite cause for the chapter.
“We use our skills to help break the various negative cycles on the reservation,” Brian Tatsukawa, CEC, AAC, MBA and chairman of the board, said. “That cycle of economic hardship, and the social structure.” For example, a recent grant from Walmart enabled the chapter to give healthy cooking demonstrations to the 28 chapters of the Navajo nation. “That kind of training helps members of the reservation make better dietary choices, and that helps lead to healthier individuals. We show them there are better ways to live your life than what they may have been used to.”
Additionally, members work with the Navajo Nation Police and provide free lunches to the Manuelito Navajo Children’s Home in Gallup, New Mexico. “That’s a special initiative for us,” Witte said.
Recently, the chapter donated $2,000 to a local food pantry. Also, it works with area churches to provide food and other resources for the underprivileged.
One of the chapter’s most notable activities was the luncheon it previously provided for the Navajo Code Talkers, members of the U.S. military known for their ability to transmit top-secret messages using indigenous languages—most particularly, Navajo. That code, used during World War II, was never broken by the United States’ enemies. Unfortunately, none of the original Code Talkers are alive.
The accomplishments of the Four Corners Chapter are proof positive that, while small in numbers, the chapter is large in its impact on its members—and on the communities it serves.
Chef Robert Witte and his crew when he received the Presidential Medalion 2023.
Back left to right Robert Witte, Brian Tatsukawa, Walter Cloud, Sheila Begay, Lorencita Billiman, and Melvina Jones
Student volunteers catering for the Navajo Code Talkers
Pork’s Flavor Fuels Culinary Creativity
Culture is a central factor in consumers’ food decisions. In today’s world of endless choices, it’s no surprise that they are eager to explore and discover new things, especially when it comes to their food. From dishes like bánh mì to char siu and tonkatsu, consumers are hungry for flavors that tell a story and allow them to embrace diversity through their eating experience. Pork is one of the most widely consumed proteins around the globe, with flavor infused into countless cultures and cuisines.
When consumers think of pork, they’re likely to think of familiar cuts like bacon or sausage, but fresh cuts, like tenderloin and chops, also bring bold flavor to the table. Whether it’s the center of the plate or a key ingredient in a dish, pork unlocks a world of diverse (and delicious) flavors that enhance any menu.
The Most Delicious Research: It’s Juicy
A comprehensive sensory and flavor study highlights pork’s incredible versatility, flavor and texture. This study found that pork has more than 110 unique flavor nuances — ranging from sweet and fruity to salty and umami — demonstrating its wide spectrum of flavors that make it a staple protein in cultures worldwide.1 Air Fryer Pork Tenderloin and Roasted Pork Roast stood out as the juiciest and sweetest cuts.
Pork + Plant Pairing Roadmap
Fresh pork is not only packed with flavor — it’s a powerhouse of protein, containing over 20 grams of protein per 3-ounce serving. Its versatility goes beyond taste and cuts by providing key nutrients that support well-being, like choline, zinc, and vitamins B6 and B12. 2 Fresh pork pairs well with fruits and vegetables that are seen around the world. With this deeper understanding of pork’s flavor profile and how it pairs with plants across cultures and cuisines, there’s more potential to
1 A nkersen L. Comprehensive Sensory and Flavor Nuances of Pork Protein and Fat. National Pork Board. Access: https://www.porkcheckoff.org/research/comprehensive-sensory-and-flavor-nuances-of-porkprotein-and-fat/ 2 ational Institutes of Health Office of Dietary Supplements. Choline: Fact Sheet for Health Professionals. Published March 29, 2021. 2. Skarupski KA, Tangney C, Li H, Ouyang B, Evans DA, Morris MC. Longitudinal association of vitamin B-6, folate, and vitamin B-12 with depressive symptoms among older adults over time. Am J Clin Nutr. 2010;92(2):330-335. 3. Petrilli MA, Kranz TM, Kleinhaus K, et al. The Emerging Role for Zinc in Depression and Psychosis. Front Pharmacol. 2017;8:414-414. 4. Swardfager W, Herrmann N, Mazereeuw G, Goldberger K, Harimoto T, Lanctôt KL. Zinc in Depression: A Meta-Analysis. Biol Psychiatry. 2013;74(12):872-878. 4. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov. (NDB# 10093)
honor food traditions, experiment with various flavor pairings or add a twist to a modern dish in your culinary creations. Experience a “world of flavor” with these staple pork pairings:
SOUTH AMERICA
• Feijoada: Collard greens, orange, rice
• Lechón: Plantain, arepa, beans, rice, salad EUROPE
• Porchetta: Polenta, potato, vegetables
• Pork Souvlaki: Vegetables, salad, tzatziki, hummus, rice AFRICA
• Potjiekos: Umngqusho, salad, rice, pap
• Pork Vetkoek : Pickled vegetables, salad, coleslaw ASIA
• Bánh Mí: Red onion, cucumber, radish, carrot, jalapeño
• Tonkatsu: Cabbage, daikon, miso soup, rice NORTH AMERICA
• BBQ Pork Ribs: Coleslaw, corn, greens, beans
• Al Pastor : Pineapple, guacamole, nopales salad, rice, corn
KOREAN PORK LETTUCE WRAPS
Ingredients
• 1 lb pork tenderloin (cut into ½-inch slices)
• ¼ c gochujang sauce (prepared)
• ¼ c reduced sodium soy sauce
• 3 scallions (chopped)
• 2 c brown rice (cooked)
• 12 butter lettuce leaves
• 1 c English cucumber (thinly sliced)
• 1 c shredded carrots
• ½ tbsp sesame seeds
• 2 scallions (sliced)
• Gochujang sauce (for garnish, optional)
Directions
1. Place the pork slices in a large bowl. Add gochujang sauce and soy sauce; toss to coat. Cover with plastic wrap and marinate for 2-24 hours in the refrigerator.
2. Preheat the air fryer to 400° F. Working in batches, arrange a single layer of pork in the air fryer, discarding excess marinade. Cook for about 10 minutes, flipping halfway until browned and internal temperature reaches 145° F, followed by a 3-minute rest. To serve, divide brown rice among the 12 lettuce leaves. Top with pork, cucumber, carrots, sesame seeds, scallions and gochujang sauce (if desired).
For more pork pairing inspiration, check out go.pork.org/acf.
A Shared Commitment to Culinary Excellence
Browne Trading Company and the American Culinary Federation are proud allies in advancing the standards of American gastronomy. As a premier purveyor of fresh seafood, artisanal smoked salmon, and world-class caviar, Browne is honored to support the chefs, educators, and leaders who shape the future of our culinary landscape.
To the ACF members and officers—thank you for your dedication to craftsmanship and innovation in the kitchen.
About Browne Trading Company
For more than 30 years, Browne Trading has been the trusted partner of Michelin-starred restaurants, luxury hospitality groups, and discerning home chefs. Based in Portland, Maine, we offer direct access to the finest seafood from responsible fisheries around the world. Every item we ship—from wild bluefin tuna to hand-selected Osetra caviar— is chosen with the highest standards of quality, sustainability, and traceability.
Whether you're preparing for a black-tie gala, a chef’s tasting menu, or a private dining experience, Browne Trading delivers with precision, elegance, and an unwavering respect for the craft of cuisine.
What Makes Our Sushi-Grade Fish Above All the Rest
At Browne Trading Company, quality isn’t a goal—it’s a non-negotiable standard. Our longstanding relationships with elite fishermen and tuna suppliers are built on one core principle: we pay top dollar for only the highest caliber fish, and we never settle for less. If it doesn’t meet our strict criteria, it doesn’t make it through our doors.
Each catch is assessed for optimal temperature, time out of water, color, and texture—ensuring peak freshness and flavor. From the moment it lands at our facility to the moment it reaches your kitchen, every step is controlled with precision. Our packing methods are designed to preserve that excellence in transit, so what arrives at your door is as pristine as the day it was landed.
It’s this uncompromising attention to detail that makes Browne Trading the trusted source for raw fish by the country’s most discerning chefs.
Libbey
Designed for dining, made for memories.
NCR Quiz
Sep/Oct 2025
By Robert Penry
1. Ch efs with invisible disabilities such as PTSD or ADHD face barriers in the industry just as those with physical disabilities.
a. Tr ue
b. Fa lse
2. W hat strategy does Chef Spencer Horovitz use to help manage ADHD in the kitchen?
a. S tructured lists
b. C ompartmentalizing tasks
c. L imiting external distractions
d. A ll of the above
3. T he Four Corners Chapter of the ACF gets its name from its location at the intersection of which four states?
a. Texas, New Mexico, Arizona, Colorado
b. U tah, Nevada, Colorado, Arizona
c. N ew Mexico, Arizona, Colorado, Utah
d. A rizona, Colorado, Wyoming, New Mexico
4. W hat two “ingredients” are identified as the key to the success of the Four Corners Chapter?
a. Fu ndraising and networking
b. P assion and communication
c. L eadership and tradition
d. E ducation and creativity
5. W hich of the following is not a traditional raw seafood preparation?
a. S ushi (Japanese)
b. C eviche (Peruvian)
c. Poke (Hawaiian)
d. Bo uillabaisse (French)
6. A ll Amberjack species, including Hamachi, Hiramasa, and Kampachi, have the same flavor and texture.
a. Tr ue
b. Fa lse
7. W hat does Chef/Owner Chris Gould at Central Provisions identify as essential for serving raw seafood?
a. A l arge kitchen staff
b. I ntricate plating designs
c. Trusted purveyors and training
d. O wning a blast chiller
8. W hich beverage featuring hot honey scored highest with Millennials according to Datassential?
a. H ot Honey Margarita
b. H ot Honey Latte
c. H ot Honey Lemonade
d. H ot Honey Paloma
9. C hef/Owner Dallas McGarity of The Fat Lamb in Kentucky describes the harissa they make in house as:
a. E xtremely spicy with little versatility
b. S uper approachable with citrus notes
c. P rimarily bitter with earthy tones
d. Sweet and honey-like in flavor
10. W hich protein was featured in the final main dish during the ACF Chef of the Year competition created by Chef Jeffrey MacDonald, CCC?
a. D uck
b. S almon
c. L amb
d. S quab
the rest of the questions, finish the quiz and earn four
11. U Mass Amherst’s dining program is recognized nationally by the Princeton Review for:
a. B est sustainability program
b. B est campus food
c. L argest dining hall
d. M ost affordable dining plan
12. I n Chef Jamie Simpson’s approach, the bloom or flower of a plant can be just as important as the root or stem in a dish.
a. Tr ue
b. Fa lse
13. According to Hering’s Dictionary of Classic and Modern Cookery, how is Judic defined?
a. A b raised lettuce dish
b. A b aked sole preparation
c. A s alad of diced vegetables
d. A f illed puff pastry
14. I n the modern Judic plating created by Chef Shawn Loving, CMC, how is the classic element of lettuce reimagined?
a. A s shaved fennel
b. A s brussels sprout leaves
c. A s grilled romaine hearts
d. A s microgreens
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