THE DRIVE TO COMPETE Why Culinary Competition Matters RECIPE FOR SUCCESS
The Roland E. Schaeffer Culinary Classic
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Editor-in-Chief
Shannon Greene
Creative Services Manager
David Ristau
Graphic Designer
Santiago Cantillo
Advertising and Event Sales
Eric Gershowitz
Director of Communications
JJ Vitale
Contributors
Amanda Baltazar, John Bartimole, Patricia L. Fitzgerald, Lauren Kramer, Kenya McCullum, Jeffrey Spear, Robert Wemischner
Contributing
Editors
JJ Vitale, Kivi Hermans, Stephanie Lewis, Robert Penry
The National Culinary Review® (ISSN 0747-7716), May/June 2025, Volume 49, Number 3, 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,
I am deeply honored and grateful for your overwhelming support in electing me to serve a second term as your president. On behalf of the entire board, I want to extend our heartfelt appreciation for your trust and confidence in our leadership.
In the last two years, we have achieved remarkable milestones: advancing culinary education, fostering innovation, paying off over $1 million in debt to strengthen our organization's financial foundation, creating additional task forces to give everyone a seat at the table, and so much more. Our past, present, and future efforts will ensure diverse voices shape the future of the American Culinary Federation, and with your continued engagement and passion, we are poised to propel our organization to even greater heights.
I'm eagerly anticipating connecting with many of you at our ACF National Convention at the Paris Las Vegas Hotel from July 27 to 31. As usual, we'll showcase exceptional cuisine at each part of the conference, a fitting tribute to the culinary excellence our members embody. Additionally, this premier event will not only celebrate culinary excellence but will also offer plenty of opportunities to learn, network, and inspire one another.
If you haven't signed up to volunteer for our community outreach programs during the convention, there's still time to do that. You can join us on Saturday, July 26, for our Chef & Child Event, where we empower young minds through food education, or participate in our Veterans Outreach & Dinner, a heartfelt opportunity to give back to those who have served our nation. Limited spots remain to assist with each of these events, so I encourage you all to seize this chance to contribute to these impactful initiatives as soon as possible.
Looking into this issue of National Culinary Review, we've curated an exciting array of content to spark your creativity and professional growth. In the pages following this letter, you can explore our 2025 Trend, Culinary Tech Integration. Plus, get to know the dynamic Chefs de Cuisine Association of San Diego in our Chapter Close-Up. The Main Course of this issue highlights another one of our 2025 Trends, The Vegetable Renaissance. In our On the Side article you can read all about eggs, as National Egg Month is celebrated in May. The ACF Chef Profile in this issue is on ACF Chef Frank Costantino EDD, CEC, CCE, CCA, AAC. One of my personal favorites in the National Culinary Review is always the Classical vs. Modern article, which in this issue shows a banana split created and reimagined by ACF Chef Alexander B. Sapp, CEC, CEPC, PCEC, CCA.
In this issue, we take a deep dive into culinary competitions, hearing from two ACF chefs about how competitions are organized, who judges them, and how they can help with mental health. We also share how your mental health can be helped by
participating in a culinary competition near you. Prioritizing mental well-being and work-life balance is essential not only for our personal health but also for sustaining the creativity, passion, and longevity that define our craft. This feature offers practical strategies, resources, and real-world advice to help chefs navigate the unique challenges of our profession, ensuring we thrive both in and out of the kitchen.
This issue is packed with even more content to fuel your passion and expertise. As we approach Memorial Day, let us pause to honor and remember the brave men and women who made the ultimate sacrifice while serving in our armed forces. Their courage and dedication inspire us all, and I ask that you keep them and their families in your thoughts and prayers.
May this summer bring you abundant opportunities to create exceptional dishes, delight your guests, and continue elevating the culinary arts. Chefs, know that I've got your six— your dedication drives our profession forward, and I'm proud to stand with you.
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 Chairman - Military Committee
WORLDCHEFS Culinary Competition
Committee - Special Advisor Military Kitchens and Development
#CIGY6
NEWS BITES
FIRE & FLAVOR: A TRIBUTE TO OUR MILITARY CHEFS
BBQ Benefit for USACAT
Monday, July 28, 2025 | 7:00 PM - 10:00 PM | $125 per ticket
The Freedom Chef Challenge is back! Watch chefs from all branches of the United States Armed Forces compete for the coveted Freedom Chef Challenge trophy and bragging rights as the best chefs in the military. Following the competition, join us for an unforgettable evening honoring the culinary excellence and service of our military chefs. Entrance includes a BBQ dinner provided by our premier sponsors, cash bar, and live entertainment featuring Thunderdome Queen, The Ultimate Tina Turner Experience—a world-renowned Las Vegas legend performing with her live band. All proceeds directly support the United States Military Culinary Arts Team as they prepare to represent at the Culinary World Cup.
Purchase at ACFconvention.com.
EVENTS
MAKE THE MOST OF YOUR CONVENTION EXPERIENCE
Join us at the ACF National Convention for a week that blends inspiration, education, and unforgettable experiences. From powerhouse networking to celebrating the best in the business, this year’s lineup has something for everyone.
More at ACFconvention.com.
ACF CULINARY TEAM USA FUNDRAISER DINNER
Tuesday, July 29, 2025 | 5:30 PM – 9:30 PM | $150 per ticket
Dine with champions at The Road to Gold, a four-course dinner featuring the artistry of ACF Culinary Team USA. Set beside the competition kitchens, this exclusive event supports the team’s journey to culinary excellence on the world stage. Enjoy an exquisite meal while directly contributing to their pursuit of gold. Events not included with Full registration.
Purchase at ACFconvention.com.
Gold Medal WINNERS
May 3, 2025-ACF Long Island Chapter
SKC-4: Julissa Garcia
SKP-2: Carol Conde, CPC
SKC-11: Lyric White
SKC-1: Kaidon-Joseph Williams
KC-2: Paul C, Jensen, II, CEC, CCA, AAC
May 3-4, 2025 – Niagara Falls Culinary Institute Monte Dolce Classic
W: Cassandra Cole
W: Ryan Hemund
SC-1: Violet Roberts
S-D: Zelda Pulver
SC-1: Jordan Corrigan
SPS-1: Indiria Triplette
SKC-9: Julian Grant
SKC-2: Kevin Turcios
SKC-3: Kevin Christy
SKC-2: Joseph Kariuki
SPS-2: Kaycee Robisch
SKC-7: Tyler Jankowski
KC-11: Jebediah Gaskin
SPS-2: Kaycee Robisch
May 24, 2025 – ACF Kentucky Chapter - Bourbon County Chefs) aka The Walter "Spud" Rhea Classic
SC-1: George Hartz
SC-2: Linda Aguazul Cruz
SC-1: Jenna Harris
SC-1: Jake Bonafede
June 12-13, 2025 – ACF Palm Beach County Chefs Association-UMASS Amherst Team
W: Paul Provost
Jeffrey C. MacDonald, CCC Emily Thorpe
Ingredients of the Month
Earn CEHs with ACF's Ingredient of the Month Series
JUNE 2025 - HEIRLOOM
BEANS
Heirloom beans are more than just food! They’re edible history, bursting with vibrant colors, bold flavors, and centuries-old stories passed down through generations. Grown sustainably and prized by chefs for their rich character, these beans offer a delicious way to connect with tradition, biodiversity, and the roots of global cuisine. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuing-education credits toward ACF certification.
MAY
2025
- CULTURED MEAT
Cultured meat, also known as lab-grown or cell-based meat, is real meat produced by cultivating animal cells in a controlled environment, no farming or slaughter required. First unveiled in 2013 with a $300k lab-grown burger, it has since gained momentum as a promising solution to reduce environmental impact, improve animal welfare and offer a cleaner, more sustainable way to meet global demand. Download the PowerPoint presentation and complete the quiz by logging on to the ACF Online Learning Center to earn one hour of continuingeducation credits toward ACF certification.
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.
Dear ACF Members,
As the philanthropic arm of the American Culinary Federation, the American Culinary Federation Education Foundation (ACFEF) is a 501(c)(3) nonprofit committed to advancing the culinary profession through education, scholarships, and charitable initiatives.
As the 2024–2025 school year comes to a close, it's a natural time for reflection on what we’ve accomplished and what lies ahead. At the Foundation, we’re doing just that. Looking forward, we’re preparing for a busy and inspiring summer, culminating in the ACF National Convention in Las Vegas. This annual gathering celebrates achievement, including the prestigious induction of chefs into the American Academy of Chefs, and offers a robust lineup of continuing education, Chef & Child events, and school accreditation resources. We’ll also welcome ACF Culinary Team USA as they perform a run-through in preparation for the 2026 Culinary World Cup.
ACF Culinary Team USA is an extraordinary group of chefs from across the country who dedicate countless hours to honing their craft and representing American culinary excellence on the world stage. Their pursuit of gold is not just their mission—it’s ours. It takes all of us to support them through coaching, mentoring, fundraising, and sharing their story. I invite you to be part of that effort. Your time, encouragement, and financial support can make a meaningful difference in helping them reach their goals.
Let’s unite behind the team and take pride in being part of their journey to gold.
As we turn toward the 2025–2026 school year, the Foundation will continue to focus on long-term sustainability. We’re taking a proactive, strategic approach looking not just 12 months ahead, but three to five years into the future. Our accreditation team will ramp up site visits this fall, continuing to strengthen the standards of culinary education nationwide.
Mark your calendars for two key initiatives this fall: Childhood Nutrition Day on October 16, and National Apprenticeship Week in early November. These are important opportunities to give back and serve our communities. I encourage everyone to get involved, share your time and talents, and help us build a stronger, healthier, and more connected culinary future.
Thank you for your continued support of ACFEF.
With appreciation,
Barry R. Young, MBA, CEC, CCE, AAC ACF Education Foundation – Chairperson Chapter OH021 - ACF Columbus Chapter
Human Touch,
ROBOT PRECISION
Photographer: Mithy Evans
Finding Balance in Modern Kitchens
By Lauren Kramer
At Sweetgreen in California, an automated assembly line called the Infinite Kitchen prepares Kale Caesar and Hummus Crunch. It ensures food portioning is precise, adds sauces, and mixes bowls and salads in under five minutes. BurgerBots in Los Gatos, CA, has robots that grind meat patties, toss them on the grill, slice vegetables, dispense sauce, close the bun, and add fries in 27 seconds. These are just two examples of how tech automation and AI are changing the way restaurants operate, streamlining speed, efficiency, and consistency. And those tedious, repetitive jobs that humans just don't want to do? They're getting eliminated.
For restaurant owners like Elizabeth Truong , owner of BurgerBots, this technological shift represents an opportunity to enhance rather than replace human creativity. The bots do labor that would otherwise require three staff members, but the restaurant still has a chef on site and a staff member overseeing the assembly operation.
“I don't believe service should be replaced. To be a creative chef is an amazing thing. I simply took away the jobs that people don't want to do, like cutting onions, tomatoes, and pickles. This kind of work is not fulfilling.”
Elizabeth Truong
Customers, skeptical about the automation at first, love watching the bots in action. "They see a highquality, gourmet burger being made, not something coming out of a vending machine," she said. "The success of this has been astounding."
While some restaurants are investing in fully automated systems, others are taking a more gradual approach to kitchen technology. When Chef Waylon Rivers was designing a new kitchen for his restaurants, French Pantry and Little Miss Ha in St. Augustine, FL, the executive chef was excited about adding higher tech equipment. "Our goals were for efficiency, consistency, and to maximize, our kitchen space,"
he said of the kitchen that serves both restaurants. He achieved it by purchasing a Doyon double-stack specialized bread oven that proofs and bakes table bread and pastries, as well as an AltoShaam oven that can smoke food, steam, convect, and provide a combination of those options. "We're able to program recipes on it, so you can touch a screen, select the item you want to cook and know it will cook consistently each time," Chef Rivers said. "We can steam a creme brulee, make a broccoli gratin, and cook a roast beef, all in one day, back to back."
He's also loving his Robot-Coupe, a high tech food processor that delivers consistency and speed with very specific cuts. Bruschetta is a popular dish at his restaurants, requiring four gallons of diced tomatoes each day. "It would take me an hour to dice that by hand, but the Robot Coupe cuts tomatoes perfectly for us in a fraction of that time," he said. "I love how it speeds up the process without affecting the quality."
The new equipment he invested in was more expensive, he added, but it will pay for itself over time. It's also extremely userfriendly. Once staff members were trained on how to use the machines, the procedure was straightforward.
Most culinarians are still operating on traditional machinery, and Rivers concedes he's fortunate. "I'm in the oldest city in America, [but] this building is brand new and renovated inside. I'm very lucky to be working with this establishment."
BurgerBots founder, Elizabeth Truong in her restaurant next to ABB YuMI robot
However, widespread adoption of kitchen automation faces significant barriers, according to industry experts. Culinary schools have an opportunity to teach incoming chefs about smart tech that will make their lives easier in the workplace, but the curriculum is already so jam-packed that there's no time to do this, said Gerard Kenny, partner at Forward Dining Solutions.
"Our schools aren't teaching students the language or collaboration needed to work with designers and manufacturers that are bringing these new pieces of technology to the forefront. Adding to that, very few manufacturers have test kitchens where culinary teams can visit and explore. And then there's the price point of this tech, which can be prohibitive to many operations."
That means for now, unless you're working in a certain tier of establishment that is willing to invest in the latest AI and machinery, you're not going to have any exposure. "We're in a learning period to see what the latest technology can and cannot do," Kenny said. "These are new tools we can play with, and they need to be explored more thoroughly and challenged against what we already know."
Chefs are slowly adapting to the ways automation can help them achieve greater operational efficiency but it will take many years before automation eliminates tedious or dangerous jobs on a broad scale.
Dual-arm YuMi closes the burger box clamshell and delivers a box of fries
San Diego Chapter’s Path to Excellence
FROM CHALLENGE TO CHAMPIONS
By John Bartimole
How does an ACF chapter go from a robust 150 members pre-COVID to just 45 members post-COVID, only to be named the Western Regional Small Chapter of the Year in 2024 with 90 members? “Hard work and strategic outreach,” says Debra Childers, president of the Chefs de Cuisine of San Diego chapter. “Hard work and a fundamental change in our approach to meetings and member engagement. And having a great secretary in David Chenelle doesn’t hurt either.”
Childers is quick to praise Chenelle’s dedication. “He works the hardest and goes above and beyond to help us grow our membership and strengthen our connection to the culinary community.” Chenelle’s own pathway to leadership exemplifies
the innovative approach the chapter has used to rebuild its membership base.
Building Bridges to Future Members
“We focus heavily on community outreach and showcasing the value of ACF membership,” Childers explains. “We regularly invite local culinary professionals to our events as guests, giving them the opportunity to experience what ACF has to offer before they make the commitment to join.”
Chenelle confirms this strategy’s effectiveness: “We’ve built strong relationships throughout San Diego’s culinary
community. By consistently demonstrating the professional development opportunities, networking benefits, and career advancement that comes with ACF membership, we’ve been able to convert many of these connections into committed ACF members.”
The chapter’s approach focuses on creating compelling programming that attracts serious culinary professionals. “We had to evolve to survive,” Childers reflects. “We asked ourselves, ‘What would inspire chefs, especially younger chefs, to see the value in ACF membership?’ It’s about showing them how ACF can advance their careers and connect them with a network of dedicated professionals.”
Results EngagementThrough
The chapter’s renewed focus on demonstrating ACF’s value has yielded impressive results. Through strategic community partnerships, enhanced programming, and consistent outreach efforts, they’ve not only recovered their membership numbers but earned regional recognition for their efforts.
“Every culinary professional we meet is a potential ACF member,” says Chenelle. “Our job is to show them why belonging to this organization will make them better chefs and advance their careers. When they see the dedication of our members and the opportunities available through ACF, the value becomes clear.”
The San Diego chapter’s transformation demonstrates that with the right approach to member engagement and community outreach, even the most challenging membership declines can be reversed while maintaining the integrity and standards that make the ACF a premier professional organization.
Debra Childers, President of the Chefs de Cuisine of San Diego chapter
The
VEGETABLE RENAISSANCE
By Jeffrey Spear
You're constantly seeking ways to deliver new culinary experiences. You go out of your way to source the right ingredients and pay close attention to how finished dishes are organized on the plate, making every meal a delightful occasion that stimulates the senses. With growing interest in plant-based and healthier meal choices, you're also developing ways to cater to specific dietary needs and provide a broader selection of health and wellness options with the same outcomes in mind.
The good news is that exciting new fruit and vegetable varieties with distinctive visual attributes, bold flavors, appealing textures, and exceptional nutritional benefits allow
you to prepare innovative vegetarian and plant-enhanced dishes suitable for every section of your menu. This includes adventurous veggie boards (as opposed to charcuterie), elevated salad combinations, fruit and vegetable pairings that colorfully frame proteins in the center of the plate, and noteworthy sides that defy expectations. In some cases, these uncommon ingredients can heighten the appeal of desserts, infusing them with unusually vibrant color and exceptional nutritional value. According to the What's Hot 2024 Culinary Forecast published by the National Restaurant Association , root vegetables such as beets and potatoes are listed as top ingredients for commercial kitchens. If you're looking to upgrade your offerings with more colorful and nutritionally dense vegetarian ingredients, you'll find the highly versatile Baby Beets, produced by Babé Farms in Santa Maria,
VEGETABLE RENAISSANCE
California, a worthwhile addition to your pantry. Recognized for their visual impact—gold, red, and striped varieties—these visually striking, earthy, and aromatic Baby Beets can be roasted, grilled, pickled, or served raw. They perform well as colorful additions to salads and charcuterie boards, often paired with creamy sharp cheeses and balsamic reductions. Available yearround, they're considered a superfood: low in calories, high in vitamins and minerals, and known to help lower blood pressure, increase cardiovascular health, and improve athletic performance. What's not to like?
Baby Stripe Beets and Ninja Radish Carpaccio
by Babé Farms in Santa Maria, California
Pink Lemons Tart by Frieda's Branded Produce in Livingston, California
Similarly, the brilliantly hued Organic Stokes Purple™ Sweet Potatoes (not to be confused with less flavorful ube/ purple yams) are as nutritious as they are beautiful. Their vibrant purple skin and flesh deliver an eating experience unlike any other potato, providing a mildly sweet taste with slight earthy notes and a moist, moderately starchy texture. They're especially rich in minerals and antioxidants (just like blueberries) and contain more potassium than bananas. Grown from proprietary seeds by Frieda's Branded Produce in the rich, fertile soils of Livingston, California, and available yearround, Organic Stokes Purple™ Sweet Potatoes are perfect for eye-popping mashes as well as vividly hued cakes, tarts, soups, frittatas, salads, hummus, and more.
Frieda's also produces a delightful Pink Lemon. A seasonal California specialty available from October to April, these zesty lemons are packed with vitamin C and antioxidants—compounds that can have beneficial effects on cancer, cardiovascular disease, and inflammation. From a culinary perspective, while just as versatile as yellow varieties, their vibrant pink hue, tangy flavor with a hint of berry-like sweetness, and visually arresting presence elevate everyday recipes with a colorful twist. When freshly squeezed, Pink Lemon juice offers a subtle yet distinctive twist on the classic
lemon flavor. Whether you use them fresh, juiced, as a colorful garnish, or even oven-dried to float on cocktails, the pinkhued flesh, juice, and striped skin of the Pink Lemon is sure to turn heads.
Tomatoes are undeniable crowd-pleasers, valued for their versatility, flavor, sweetness, and nutritional benefits. If you're eager to embrace these attributes while infusing visual distinction into menu items, Savorries Sweet Strawberry Tomatoes may be exactly what you need. Shaped like a strawberry, this exceptionally sweet tomato offers a distinctive combination of visual appeal and bold tomato flavor.
Greenhouse-grown by Mucci Farms in Kingsville, Ontario, these proprietary tomatoes enjoy perfect temperature, sunlight, and nutrients for maximum flavor, with Brix measuring higher than 7.0. Along with careful water and pest management and supplemental lighting in winter months, Mucci Farms generates significantly higher yields than traditional farming practices, allowing them to maintain availability year-round.
No matter which of these colorful fruits or vegetables you find most appealing, their versatility, coupled with the value of their visual and nutritional attributes, cannot be minimized. Each represents an opportunity to add newfound vitality to your menu across all dayparts, creating dining experiences that are sure to be remembered.
Savorries Sweet Strawberry
Tomatoes by Mucci Farms in Kingsville, Ontario
SAVORRIES SWEET STRAWBERRY TOMATO TART
Serves 8-10
The mix of tomatoes, strawberries, nuts and cheese makes this a visually impressive, flavorful and highly enjoyable dish. Well suited to all dayparts, especially as an appetizer, for lunch or brunch, or a lighter style bar snack.
INGREDIENTS
1 1/2 cups Parmesan cheese, grated
1 cup mini pretzels, more for garnish
1 cup raw pecans
1 1/2 cups feta
3/4 cup ricotta cheese
1/4 cup feta brine
20 leaves fresh basil, more for garnish salt and pepper, to taste
8 green olives, pitted and sliced 2 cups Savorries sweet strawberry tomatoes, halved 1 cup strawberries, halved or quartered white balsamic vinegar, to taste black pepper, to taste
DIRECTIONS
Place the Parmesan, pretzels and pecans in a food processor and process until a fine crumb has formed.
Using a 9-inch tart pan with a removable bottom, gently press the mixture into the bottom, spreading evenly to form a crust. Bake at 375°F for 10-12 minutes. Remove from the oven, cool completely, then transfer to a serving plate.
Place the feta, ricotta, feta brine and basil in a food processor and process until smooth. Add salt and pepper as needed, to taste.
Spread the feta mixture over the crust to form an even layer. Distribute the tomatoes, strawberries and olives over top.
To serve, garnish with a drizzle of white balsamic vinegar, a sprinkle of broken mini pretzels, small basil leaves and a little black pepper.
Eggs provide tremendous opportunity for menu innovation.
By Jeffrey Spear
Historically speaking, eggs have enjoyed longstanding popularity on breakfast and brunch menus. Today, chefs are recognizing just how versatile eggs can be, revitalizing old favorites, using them as colorful toppings on sandwiches and salads and creating exciting new applications that are featured as center of plate proteins on lunch, dinner, and even bar menus.
At The Bar at Willet (Bardstown, KY), Executive Chef John Sleasman creates what some call "the best egg salad sandwich ever." Made with smoked Duke's mayonnaise, egg jam, shredded salt-cured egg yolk, plus sprinkles of chives and nutritional yeast, its flavor, texture and stunning presentation have made this one of the restaurant's best-sellers.
In Denison, TX, Raechel Van Buskirk , Founder of the Deviled Egg Co., has earned accolades for her flavorful approach to deviled eggs. With varieties including Deep-Fried Crab Rangoon, Walking Taco, Cheeseburger
Raechel Van Buskirk
and even Cinnamon Roll, her restaurant has become a highly specialized, exclusively take-out operation.
GLOBAL FLAVORS RULE
It's no surprise that egg dishes from around the world are capturing attention. While North African shakshuka (poached eggs, tomato, and capsicum sauce), English Scotch eggs (hard boiled egg wrapped in sausage, breaded, deepfried) and Japanese tamagoyaki (rolled omelet with dashi, sugar, mirin) are somewhat familiar, other dishes including Malaysian nasi goreng (fried rice, shrimp, fried egg), Georgian
Chef Margaret Pak
Adjaruli khachapuri (cheese bread topped with egg) and Italian Florentine (white sauce, spinach, eggs) and Bismarck (tomato sauce, mozzarella, prosciutto, eggs) pizzas are gaining attention today.
With growing interest in Korean cuisine, Egg Tuck (Chicago, IL) has taken inspiration from "street toast" egg sandwiches served in Seoul. Founder Alex Sohn has introduced several variations that feature either soft scrambled or fried eggs. The Royal West, made with a tteok-galbi pork and beef short rib patty, fried egg, cheddar cheese, pickles, and grilled onions on thickly sliced brioche, is one of their many standouts.
While a few regional Indian cuisines are reasonably well known in the U.S., egg dishes from India are still being discovered. A few traditional favorites including egg tadka (green mung beans, chickpeas, hard boiled eggs, spices), egg kothu paratha (shredded paratha, eggs, spicy gravy) and egg puffs (hard boiled eggs, spicy onion masala filling baked inside crispy puff pastry) are slowly appearing on U.S. menus. At Thattu (Chicago, IL), a nationally renown Indian restaurant specializing in the cuisine of Kerala, Chef Margaret Pak is serving up a wide variety of memorable dishes, including several that feature eggs. While egg apam (appam, egg, chili oil crisp, microgreens) is popular at lunchtime and prathal focaccia (housemade turmeric spiced focaccia, collard greens in coconut milk, tomato masala, egg) is offered periodically as a special, her egg curry (hardboiled eggs, spicy coconut milk and tomato sauce) has become a dinnertime favorite.
2 tablespoons kecap manis, plus more for drizzling
2 teaspoons soy sauce
According to Chef Nelson Serrano-Bahri , Director of Innovation at the American Egg Board "Eggs are an incredibly versatile protein and a wonderful complement to plantbased menus." When it comes to adding vitality to menus, he suggests "It's truly surprising how many dishes exploiting the functionality of eggs are overlooked. There are countless ways to make them the focal point in truly innovative presentations." Some of these dishes are both smoked and fermented eggs - a perfect standalone snack or ingredient in egg salad; pavlova, a delightful dessert that transforms the whole egg - the whites into merengue and the yolks into curd; and a long list of beverages including Vietnamese egg coffee, gin fizz, and coffee sabayon.
What is glaringly apparent, especially when chefs are hungry for new menu items that will dazzle their guests, is that eggs are being underutilized. Whether included for breakfast, lunch, brunch, dinner or after-hours, the opportunities for visually engaging and flavorful applications that feature eggs is virtually endless.
Kosher salt
Ground white pepper
2 fried eggs, cooked sunny side up
DIRECTIONS
For the Spice Paste: Mix all spice paste ingredients in a small food processor and process to make a paste.
For the Nasi Goreng: Heat oil in a large wok over high heat until shimmering. Add the spice paste and cook, stirring constantly until the paste is fragrant and turns a few shades darker.
Add the shrimp and toss until just about fully cooked. Add the rice, tossing to coat all of the grains with the spice paste, followed by the kecap manis and soy sauce. Continue to cook until rice is hot and well coated with all of the seasonings. Add salt and white pepper, to taste.
Divide the rice between two plates, top with a fried egg and drizzle a little kecap manis. Serve while hot.
BURRATA
Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and sweet cream.
Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz., 1 lb. and 2 lb. Burrata Filling (“Stracciatella”).
Enhance your menu by creating a new, fresh Burrata salad with fruit, tomatoes and prosciutto. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving. scan for more info and samples
ACF Chef Frank Costantino, EdD, CEC, CCE, CCA, AAC
“Competition teaches you the value of hard work and dedication.”
No, the late, great Kobe Bryant, who once uttered those words, wasn’t a professional chef—but he was the consummate competitor. And what he had to say about the value of competition is as applicable to the culinary world as it is to the world of sports. Just ask Chef Frank Costantino, EdD, CEC, CCE, CCA, AAC , dean of the school of hospitality management at the Culinary Institute of New York at Monroe University and the chair of the American Culinary Federation’s national competition committee.
“Competitions test the chef’s ability to work under pressure in a sanitary way and deliver tasty food,” he said. “And those traits are at the very core of what we do in our industry. We work to safely deliver quality food, in a timely manner, under sometimes very pressured conditions.”
Costantino is no stranger to competitions. A veteran of culinary competitions himself, he has led his students at the Culinary Institute of America to consecutive national championships, a feat rarely accomplished at ACF National Conventions. All that experience made him a natural choice to be the national chair of this year’s competition.
“I’ve got a great committee around me,” he said, “which is incredibly important. “We work very well together.”
There’s much that goes into the work of the competition committee, Costantino said,
“We write the guidelines for the national championship and the events leading up to it, which is very important,” he said. “Not only do we write those guidelines, we’re also responsible for educating those who are planning to compete as to what those guidelines are and how to interpret them.
“We let those in the regionals know what the judges will be looking for,” he said. “After the regionals, we hold calls with the folks who won to further clarify any questions that they may have so they’re ready for the nationals.”
Costantino said the rules are very specific and might seem unwieldy to inexperienced competitors.
“For example, vegetables can be peeled, but not shaped or carved in any way,” he said. “This saves the chefs time and cuts down on garbage, because cleaning the area is part of the competition.
“We detail what they can bring in, what they can’t bring in. It’s a real educational experience for those who participate.”
Costantino, who revels in the enjoyment he gets from being in and leading competitions, said he’s seen a change in the type of chefs competing.
“Lot of first-time competitors,” he said. “And they’re trying it at a very high level. My experience is that those who’ve had a little more practice tend to do the best. For first-time competitors, it’s a mixed bag. We’ve seen where a new competitor doesn’t understand what the competition window (time restraint) is, or what they can bring in, what ingredients are allowed. And then there’s the realization that you’re in a major competition and it’s your first time. Well, that’s a big bite.
“And you have to acknowledge that chefs who enter competitions are perfectionists in many ways,” he said. “And they have lots of skin in the game, so to speak. They’ve invested lots of time in practicing and trying to perfect their recipes and presentation, they have to travel to the sites… there’s a lot of investment of time, money and hard work. And, as I said, they’re perfectionists.”
Costantino delights, not only in chairing the competition committee with his colleagues, but also in watching the events themselves.
“Just seeing the competitors grow and be educated as they proceed through the process, that’s what it’s all about,” he said.
“We’re watching the future of the industry right before our very eyes, especially when the student chefs compete. It really does bring you full circle.”
ACF Chef Frank Costantino, EdD, CEC, CCE, CCA, AAC
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Competition Wisdom: A Panel Discussion with ACF Certified Judges
A group of our best and brightest ACF Certified Judges met at the Michigan Chefs de Cuisine Association's chapter meeting for a panel discussion the night before judging the 9th Annual Roland E. Schaeffer Culinary Classic at the Culinary Institute of Michigan.
Chef Frank Costantino, EdD, CEC, CCE, CCA, AAC , led the discussion where these elite chefs shared insights about culinary competitions and the culinary Olympics - the Internationale Kochkunst Ausstellung (IKA). This prestigious competition, dating back to 1900, brings together 2,000 chefs from over 60 nations every four years. Many of these judges are veterans of ACF Culinary Team USA, which has competed in the IKA since 1956.
Here are highlights from their discussion.
"When you are on a team, you look at that room and say, holy smoke, how fortunate am I? From the first practice session till you get to the Olympic arena, this person has now become your culinary brother or sister. That to me is the greatest takeaway in the world."
"Those four years being on the team was probably like 12 years in the kitchen with how much I learned. You're bringing that back to work and it makes you grow a lot faster than anybody else. The biggest privilege is seeing someone you started out with become something and next thing you know, they're running the kitchen."
Michael J. Beriau, CEC, AAC, HOGT ACF Certified Judge Emeritus, Past ACF National Culinary Competition Committee
Aidan P. Murphy, CMC, AAC, HOGT ACF Certified Judge, Past ACF National Culinary Competition Committee Student Chair, U.S.A.'s Chef of the Year™
"The teams need to be so composed, so orchestrated and so organized. It's gotta be exact, it's like you're in surgery. Nothing goes out of place. That's what makes the winning teams. You have to have good food, but if you don't have the other pieces, you lose 10 points, 15 points in the kitchen. You're done."
"We need a whole lot more than just cooking skills. The team isn't just cooking behind the line anymorethey're out front now. They have a face, they have a name, they're telling stories. Not all the chefs with the highest medals made this team. It was about assembling a team that we think is gonna go very far in this new format."
"With my military experience, we looked at all the tasks and how we're gonna mitigate around them so we don't lose points. We want to demystify ACF Culinary Team USA. You can take club chefs and competitive chefs and build them into Olympic chefs, and watch over four years these guys grow from where they are now to where they're gonna be."
David Turcotte SGM (Retired), CEC, AAC, HOGT ACF Certified Judge Emeritus, Past ACF National Culinary Competition Committee Chair, Manager Team USA 2028
Steve Jilleba, CCE, CMC, AAC, HOGT ACF Certified Judge, Past ACF National Culinary Competition Committee Chair
Alan Neace, Sr., CEC, AAC, WMCS ACF Certified Judge, ACF National Competition Committee, Assistant Manager Team USA 2028
vs. CLASSICAL Modern
Alexander B. Sapp, CEC, CEPC, PCEC, CCA , Executive Chef at St. Johns Golf & Country Club in St. Augustine, FL, reimagines the banana split through contemporary techniques and wildly artistic presentation. The black plate serves as a canvas for bold geometric forms, a vivid red sphere, and a golden cube that houses the ice cream components. "This one is filled with banana ice cream and walnut ice cream," Chef Sapp explains. "You've got caramelized bananas, the same kind of compotes I used in the classical version, and then some of the pearled caramel and candy walnuts."
The geometric shapes replace traditional scoops, creating a sculptural quality that transforms the familiar dessert into a modern work of art. Chef Sapp's signature caramel pearls, made using a molecular gastronomy technique, are scattered across the plate. The process involves mixing liquid with agar agar and dropping it into super-cold oil to form small spheres.
"You get some super cold oil, like canola oil, something that you can freeze, and it doesn't solidify," Chef Sapp describes. "Then you take any kind of liquid, coffee, tea, even Coke, and mix it with agar agar. While it's still hot, you put it in a squeeze bottle and drop it into the cold oil. As it sinks, it forms these little balls." Caramelized banana rounds, fruit compotes, and candy walnuts are strategically placed around the plate. The presentation transforms the communal banana split into a fine-dining experience.
MODERN vs. Classical
The banana split needs no introduction, of course, because it's pure Americana that has delighted generations since its creation in 1904 by pharmacist David Evans Strickler at Tassel Pharmacy's soda fountain in Latrobe, Pennsylvania. The traditional presentation features three scoops of ice cream arranged between banana halves in a boat-shaped dish, topped with whipped cream, bright maraschino cherries, strawberry compote, pineapple compote, and chocolate sauce. Which is exactly what Chef Sapp has given us.
"The classical version you see here is very traditional," Chef Sapp explains. While seemingly straightforward, the classic requires attention to quality ingredients and proper assembly. Perfect bananas, properly tempered ice cream, and well-balanced sauces create the foundation that makes Chef Sapp's modern interpretation so remarkable.
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GLOBAL FUSIONS: A Flavor Adventure
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With nearly 60% of diners liking or loving integrated flavors1, mixing cultural cuisines is a tremendous opportunity for operators. Limited-time offers featuring global fusions are a great way to please diners and see guest checks rise.
Explore Myriad Ways to Merge Cultures and Cuisines:
Historical Fusion: Fusion food has been around since the emergence of trade routes, resulting in cultural mingling over long periods of time. In some cases, this fusion was a result of colonialism or immigrants merging their culinary traditions with that of the local population. Consider French cuisine in Vietnam resulting in dishes like pho and bánh mì, or Spanish/ Chinese cuisine in Filipino food integrating ingredients like bay leaves, garlic and soy sauce.
Flavorful Mashups: Combining familiar favorites with less familiar ingredients, formats or flavors can make fusions more approachable. For example, offering Korean classics like
bulgogi, galbi and kimchi in a Mexican burrito or bowl format can help you express creativity and delight patrons.
Street Food: Given street food’s handheld nature, it’s a great opportunity for patrons’ entry into other cuisines. Whether it be different types of meat and vegetables on a stick (kebabs, BBQ, etc.) or tacos with unique flavors and fillings, these dishes are usually the first to trend, especially as a snack or lunch.
Keep Menus Exciting with GlobalInspired LTOs.
Incorporating global fusion into your LTOs can be a great way to attract new customers and keep others coming back. Here are some strategies to consider:
Highlight Seasonal Ingredients
Use local and seasonal ingredients to create fusion dishes. This not only supports the local community, but it also ensures the freshest flavors. For instance, consider a summer LTO with a Thai-inspired entrée using summer vegetables and a seasonal protein to create a unique flavor experience.
Leverage Popular Fusion Trends
Mexican/Korean and Japanese/Peruvian fusion foods have been gaining traction on U.S. menus. Look at other trending global cuisines and incorporate them into your LTOs. From French/Vietnamese to Italian/Japanese, offer unique profiles to let your restaurant stand out.
Collaborate with Other Chefs and Share on Social Media
Partner with other chefs and operators to further promote your LTOs and generate buzz on social media. This can help attract a younger, more adventurous audience. This is especially true for Gen Z and Gen Alpha, whose eating behaviors are highly influenced by social media.
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The Evolution & Future of Institutional Dining
From Ancient Banquet Halls to AI-Driven Kitchens
Institutional dining's journey begins with the communal feasts of ancient Greece and Rome, where public banquets fostered civic unity. These evolved through medieval monasteries and university halls into the cafeterias of the industrial age, designed to feed growing populations of students, workers, and patients efficiently. Florence Nightingale's pioneering work established the first hospital diet kitchens, while college dining halls transformed into social hubs, adapting to reflect changing culinary trends and community needs.
For generations, institutional food service prioritized standardization and cost control over culinary excitement. Menus were designed for the masses, with rigid processes that delivered calories efficiently but left diners wanting more. The past two decades, however, have witnessed remarkable change, driven by rising consumer expectations and growing emphasis on health, sustainability, and inclusivity. Today's diners expect more than sustenance— they want fresh, ethically sourced options that accommodate diverse dietary needs.
The Digital Revolution Transforms Dining
The first wave of innovation brought digital menu boards and online ordering systems that streamlined operations but operated within the same fundamental
paradigm. Now, artificial intelligence (AI) is poised to fundamentally reshape institutional dining. Foodservice professionals are creators first—their mission is to craft exceptional meals rather than perfect operational systems. AI emerges not as a replacement for human ingenuity, but as its most powerful ally amid persistent labor shortages and supply chain disruptions.
In the kitchen, AI-driven inventory systems analyze historical sales data, weather patterns, and local events to forecast demand with unprecedented accuracy. As one multiunit catering director noted: "We've reduced food waste by nearly 30 percent thanks to AI forecasting, helping both our bottom line and sustainability goals." Smart algorithms can dynamically adjust menus and pricing in real time, responding to shifts in demand or ingredient availability, while selfservice kiosks offer personalized recommendations based on dietary preferences.
Galley Solutions: Culinary AI in Action
Companies such as Galley Solutions recognize that unlocking AI's potential isn't just about having more data—it's about having better data. Our Culinary Resource Planning (CRP) platform serves as the central nervous system of modern foodservice operations, integrating all aspects of culinary management—from recipe planning to inventory management.
The platform's multimodal AI interface combines voice, text, and visuals to create a natural experience. Imagine a chef calling out, "I'm tossing twelve spoiled tomatoes," and having inventory automatically update, or asking for a vegan version of chicken tacos and receiving instant recipe alternatives using available ingredients.
In healthcare settings, Galley's precise nutritional tracking enables facilities to create medically tailored meals that have reduced hospital readmissions by up to 50 percent. In the battle against food waste, AI-driven inventory management analyzes location-specific fluctuations in demand, enabling managers to optimize ordering while tracking carbon footprints per meal.
Galley Assist: Speaking the Language of Food
Recently, Galley Solutions unveiled Galley Assist, powered by the industry's first large-language model trained solely
on culinary data. Unlike generic AI tools, Galley Assist "speaks food" natively, instantly converting unstructured content— PDFs, spreadsheets, even photos of menu boards—into fully costed, allergen-tagged recipes.
Early pilot kitchens report time savings of more than 75 percent on recipe creation. One multi-site program reduced the admin required to import a 15-recipe menu from two hours to just 30 minutes. "Operators shouldn't have to choose between creativity and data integrity," said Galley's CEO Benji Koltai. "Galley Assist collapses that trade-off by turning messy source files into production-ready recipes in seconds.
Where Tradition Meets Technology
By 2030, industry experts expect AI-powered systems to handle nearly 50 percent of repetitive kitchen tasks, freeing staff for more creative work. Regulatory compliance, particularly in allergen management, becomes seamless with AI assistance. Advanced platforms automatically update to reflect new requirements, ensuring compliance while maintaining recipe integrity.
Labor challenges find new solutions through AI. Intuitive interfaces help new staff learn procedures quickly and efficiently. "With AI-standardized recipes, our prep time decreased by 20 percent and consistency greatly improved across our locations," reported a regional restaurant operator.
The marriage of institutional dining's communal roots with the intelligence and agility of AI promises a future where food service is not only more efficient and sustainable, but also more inclusive, responsive, and enjoyable. The dining
hall of tomorrow will be a place where tradition meets technology, and where every meal—no matter how many are served—feels personal.
From the communal meals of ancient Greece to the AIpowered kitchens of today, institutional dining has always evolved to meet the needs of the communities it serves.
What sets the current transformation apart is its potential to resolve the historical tension between scale and personalization, between efficiency and quality.
The future of institutional foodservice isn't about replacing human creativity with artificial intelligence—it's about enhancing it. AI handles the computational complexity of inventory management and production planning, freeing culinary professionals to focus on what they do best: creating exceptional dining experiences.
As Florence Nightingale revolutionized hospital nutrition by recognizing its role in healing, today's AI-powered systems are revolutionizing institutional dining by recognizing its role in community building, sustainability, and individual wellbeing. The thread connecting these innovations across time is a commitment to serving people better—more efficiently, more personally, and with greater attention to their diverse needs.
In this new era, AI isn't just a tool—it's a partner in culinary excellence. And as we write the next chapter in the long history of institutional dining, it will be written not just in recipe cards and menu plans, but in lines of code and neural networks that help bring the ancient tradition of breaking bread together into a future limited only by our imagination.
FROM BRUNCHES TO LEAN LUNCHES.
A World of Flavor in Pork
New sensory science research into the optimal flavor compatibility of pork may provide some clues as to why it complements fruits and vegetables so well. A sensory analysis commissioned by the National Pork Board shows that pork has 111 unique flavor nuances, while pork fat has around 30 flavor nuances, highlighting the versatility in flavor and texture of cuts and preparation methods Some of pork’s world of flavors includes sweet, fruity and floral tones, clove, hazelnut and mushrooms
Pork also hits on all the basic tones — sweet, salty, acidic, umami and kokumi — the latter being a Japanese term for “rich” or “delicious” taste. Lean pork showed the most umami, while both lean and high-fat cuts contained kokumi, contributing to pork’s fullbodied, complex flavor experience. Thanks to its wide flavor range and adaptability, pork fits seamlessly into global cuisines and menus — from light, lean dishes to bold, rich creations.
For pork inspiration and recipes, check out tastewhatporkcando.com
Air-Fried Korean Pork Chops
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A RECIPE FOR COMPETITION SUCCESS
How the Roland E. Schaeffer Culinary Classic became the largest civilian ACF Sanctioned Competition in the United States
By Shannon Greene
"I do it to give back," says ACF Chef Derek Spendlove, CEPC, AAC, HOGT.
It's a sentiment echoed throughout the culinary competition circuit, where most judges are former competitors who now serve alongside chefs who once judged them. This cycle of mentorship defines the ACF competition community; chefs compete, reach a certain level, and then become judges to usher in new talent.
For young culinarians, competing is like a crash course in their field. Everything is timed, measured, and pressured. For established chefs, it's a way to refine skills and challenge themselves outside their day jobs. "Competitions make you a better cook. Everything you learn here you bring back to your kitchen," says ACF Chef Alan Neace, Sr., CEC, AAC, WMCS, Assistant Manager of ACF Team USA 2028
At the heart of this philosophy are ACF Chefs Thomas and Paula Recinella , the husband-and-wife team behind the Roland E. Schaeffer Culinary Classic at the Culinary Institute of Michigan. What started in 2016 with 3 judges and 20 of their students has exploded into the largest civilian ACF-Sanctioned Competition in the United States, now featuring over 180 competitors, 18 ACF Certified judges, three apprentice judges, and chef dignitaries from across the USA and Canada.
"Start small the first year," advises ACF Chef Thomas Recinella, CEC, AAC, HOGT, Dean of Culinary at the Culinary Institute of Michigan. "Develop a process that puts the needs of everyone first - competitors, judges, and spectators."
The Recinellas have built their reputation in one word, hospitality.
"Hospitality is a huge focus and big draw for our show," explains ACF Chef Paula Recinella, CHE, HAAC, Program Director. Her team ensures kitchens and staging areas are ready, provides breakfast and lunch for everyone, and stocks judge rooms with snacks and beverages. "We welcome everyone as if they're in our home, because they are."
The competition has grown by word of mouth, with competitors and judges sharing positive experiences. The Recinellas maintain a philosophy of never turning away students, adjusting space and logistics each year to accommodate everyone from high school to college competitors. This year, they expanded to the first floor to handle the volume.
Their success lies in understanding that category mix is crucial - having enough judges to comfortably handle all categories without burnout. The competition now welcomes high school students alongside college competitors, with many high school instructors using it as their introduction to the ACF.
"Do not host the competition to make money," Chef Thomas emphasizes. "Host it to foster learning and provide opportunities for exchanging ideas, methods, trends, and techniques."
The competition honors Chef Roland Schaeffer, CEC, AAC, HOF. "So often in the ACF we’ve seen people pass away never really knowing how cherished they were," Chef Thomas reflects. "We wanted to be certain that he knows."
Behind the scenes, every faculty member and student participates, whether competing or not. It's real-world experience managing a multifaceted event with diverse customer needs - no different from a large resort or hotel operation.
The competition attracts legendary industry figures who praise its organization. "When you have legendary chefs telling you they've never seen a better organized competition, that means so much," Chef Thomas notes. This feedback reinforces their belief that excellence is achievable.
Frank Costantino, CEC, CCA, CCE, CEPC, AAC observes that many judges are in their "legacy years," wanting to help the next generation. The ACF creates a brotherhood that functions like family, through hard work, late nights, intense focus, and tough conversations. Each competition operates like a mini business with one goal: helping every competitor improve.
For the Recinellas, the ultimate hope extends beyond ribbons and medals. "We hope competitors understand through our actions how special Chef Roland is and the impact he's had," says Chef Thomas. "Ultimately, we hope the Roland E. Schaeffer Culinary Classic endures long after we are gone."
Their secret isn't just logistics or hospitality, it's treating every competitor as part of their culinary family, ensuring everyone leaves better than when they arrived.
"We want our students to know that anything is possible, including an event of this size that most people say cannot be done,"
ACF Chef Thomas Recinella, CEC, AAC, HOGT
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High rates of mental health problems affect chefs, but competitive cooking provides an unexpected form of stress relief
By Amanda Baltazar
Long hours, perfectionism, working on holidays, and an intense working environment mean being a chef is an extremely difficult job. Rates of suicide, substance abuse and mental health problems are unfortunately higher in kitchens. According to the CDC's National Violent Death Reporting System, chefs and head cooks have suicide rates nearly four times higher than workers in non-hospitality occupations. However, some chefs have found an unconventional way of handling these pressures; they’re adding in some very short-term stress in the form of culinary competitions, which, counter to what we may think, actually alleviates their stress rather than adds to it. “Culinary competitions are stressful but exhilarating,” says ACF Chef Frank Costantino, CEC, CCA, CCE, CEPC, AAC , ACF Culinary Youth Team manager, culinary competition chairperson for the ACF, and assistant vice president and dean of culinary arts at The Culinary Institute of New York at Monroe. “It’s a different form of stress and it becomes addictive.” ACF Chef Lionel Hughes, CEC, WCEC, CCA , executive chef at Dunwoody Country Club, Atlanta GA, has competed in more than 60 competitions over the past two-plus decades and has 45 gold medals. "I enjoy competitions. It's a
time to showcase what I can do and push myself harder and see how good I really am.” Hughes is also an ACF judge and a member of ACF Culinary Team USA. Competing, he says, “is a rush. If you don’t get nervous something’s wrong. I get nervous for the first few minutes and I own it. I tell myself can’t nobody beat you but yourself.”
No Unknowns
Competition cooking is very different to cooking on the line, says ACF Chef Shannon Catalde, executive sous chef at Duquesne Club, Pittsburgh, PA, and also a member of ACF Culinary Team USA. “I wanted to grow myself on that side. It’s something you can achieve as a goal and going home with a gold medal, no one can take that away from you,” Chef Catalde says. In her day-to-day work, she never knows what’s going to happen, “but at the competition you know exactly what you’re going to do. You practice, it’s methodical, and you’re on a team. There are no unknowns. It’s encouraging because you see people who really care about what they’re doing and you see people better than you, which pushes you more.”
Maxwell Smith , executive chef at LeBaron Hills Country Club in Lakeville, MA, was on the USA Youth Team and practiced over six months. He’s now on the adult team.
The competitions are certainly stressful, he says, “but I thrive in those environments. The pressure of competitions is an adrenalin rush. It’s go time. Even though you’re worrying about the judges, you’re just worrying about that. You don’t have to worry about the other burdens of life.”
The time during the competition is stressful, but it’s short-term stress. In fact, research shows stress can improve performance, increase cognitive function and help us become more resilient, because we learn more about ourselves, our skills and our limits, allowing us to handle stressful situations in the future.
Competition Lead-up
The lead-up to competitions can be a difficult time, when chefs are working their day jobs but putting in hours on the side to practice. Chef Hughes practices for 30 days straight, three to four hours a day, before a competition.
Chef Catalde spends 10 to 12 hours a week practicing for competitions but for the Olympics, she says, the team meets one
weekend every month for three 12-plus-hour days. They also meet via Zoom once a week.
But the competitions themselves are not stressful because they’re structured and participants know exactly what’s expected of them, Chef Catalde says.
Mental Health Problems Are Real
Being a chef brings back-to-back challenges, from running recipes, to preparing food, managing people and keeping them happy and engaged, can often feel overwhelming says Chef Catalde.
Working in a country club, where everyone is seated at the same time can also get overwhelming, says Chef Hughes. “The stress is all packed into that short time.”
The biggest stressor of working as a chef is there’s never enough time, says Chef Smith. “I’m always scrambling to get an order in on time, or because we fell behind on prep work. The hardest part is probably delegating the right tasks to the right people and expecting proper accountability.”
Stress Relievers
Chef Smith takes care of his stress by going to the gym, “where I can push myself really hard. I use a lot of body builders’ mentality, the more you put into life the more you get out of it.”
Chef Hughes uses his 90-mile commute to and from work to decompress, during which time he’ll put on a nice playlist and zone out.
Chef Catalde struggles to find time for a personal life and might get up early for breakfast with friends or her fiancé or stay up late to have dinner. “It’s important to make time for friends and family. I find myself more productive and motivated after.” She also paddleboards, has friends for dinner, and reads.
“We are working when people are hungry, and we’re working to get the food out in a timely manner, and all of those things bring a tremendous amount of pressure. You’re also a manager so there are the interpersonal aspects with all the people and you’re responsible for all the product so you have to deal with purveyors.”
ACF Chef Frank Costantino, CEC, CCA, CCE, CEPC, AAC
ACF Chef
Maxwell Smith, executive chef at LeBaron Hills Country Club in Lakeville, MA
By Robert Wemischner
Why compete? Why judge? In the world of culinary competition, these fundamental questions drive passionate chefs, instructors, and industry professionals to push boundaries, refine techniques, and elevate their craft.
For Yudel Torres , Professor at the Culinary Institute of New York at Monroe University and ACF Team USA 2028 member, the answer comes without hesitation. "For competitors, it's not just about medals but about growing, building confidence, and opening doors in the industry." His approach to mentoring reflects this philosophy: "I think competition teaches you things you can't always get in a regular class. I try to get my students involved by showing them what's possible. If I see someone who has the drive, I'll help them train, guide them through the process, and give them honest feedback to help them grow."
ACF Chef Matthew Schellig, CEC, CEPC, CCE, CCA and member of the American Academy of Chefs, takes the longer view. "The world of competition is alive and well. If we are smart as practitioners in the industry, we will keep it going. Technique is the driver here. It may be as simple as applying heat to food in the proper manner and for the proper amount of time, but competition also requires mental mise en place, which is as important as the methods of preparation."
"Competition improves efficiency
in the
kitchen. But there is a delicate balance between standing behind what you do as a competitor and taking input from others."
Chef Andy Chlebana
From the perspective of a seasoned judge, Andy Chlebana, II, CMPC®, CCA , and instructor at Joliet Junior College, sees competition's deeper impact. He emphasizes a crucial point: "Remember that you, as a competitor, are not competing against others in the competition, but rather against the standards, and those standards must be rigorously and equally applied to all competitions."
Torres agrees that technical skill, while important, isn't everything. "Skill matters, but a strong work ethic and the willingness to learn go further. I look for attitude more than anything, and that is not something you can teach. Someone who shows up, puts in the work, takes feedback, and stays consistent." When asked what drives him personally to compete, Torres speaks candidly: "There's something exciting about being part of a team working toward the same goal. It's the desire to improve, to get inspired, and to see how far we can take our craft. It's also a great way to meet others in the industry who are just as passionate."
The responses from competitors at local, regional, and national ACF competitions may vary, but many cite an unexpected benefit beyond professional development: the opportunity to learn humility. This proves to be a valuable lesson in a field populated by highly talented, ambitious, and driven chefs at all levels, all eager to discover what playing the long game can yield.
For judges, the motivation runs equally deep. As Chlebana puts it: "The impact on competitors, both new and seasoned, can be huge. It's part of the greater overarching goal: to pass the craft onto the next generation."
Derek Spendlove, CEPC, CCE , AAC, brings decades of experience as a culinary instructor, coach, and esteemed competition judge. His perspective on the transformative power of competition is unequivocal: "Young competitors suddenly understand the value of growth. They can look at a technique that they have learned and tweak it, make it better. It's also importantly about the relationships you build with other competitors, who become your 'family.'"
The path to becoming an ACF judge requires dedication and proven excellence. Judges progress from Level 3, focused on specialties such as chocolate work where they're considered masters of their craft, to Level 2 (requiring three gold medals within the last six years) and ultimately Level 1 (requiring five gold medals within the last ten years). Despite these rigorous requirements, Spendlove maintains that the focus should remain clear: "It's about the competitor, not about the judge. The main role of a judge, as I see it, is to stress the value of networking, creating a sense of fellowship among all— whether you compete, judge, or simply observe by attending a competition."
The consensus among these industry leaders is clear: competition offers an opportunity for lifelong learning. The approach is simple yet profound—learning comes first, and medals will follow.
The question remains: What are you waiting for?
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NETWORKING, FIXING, DEVELOPING
A job as a sales chef is different every day
By Amanda Baltazar
There is no typical day, week or month for a sales chef. This is a job that changes constantly, always brings new thrills and challenges.
Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, MCFP, FMP, CHESP, has been the senior business support solutions specialist for US Foods for a year and works with healthcare customers, usually larger ones, and senior care facilities.
His role is manyfaceted. He works with these facilities with challenges they face; looks for opportunities to improve their regulatory compliance; assists with financial problems; aids them in maximizing rebates; improves culinary development; and works on customer satisfaction issues.
“I meet with them and understand what their challenges are,” he says. “It could be a virtual support plan; it could be an onsite assessment. Our goal is to give our customers the tools and resources to improve their bottom line, to improve the community’s overall health.”
Schoonmaker sees his role as coming up with solutions and ideas. “I like to be creative,” he says. Instead of putting out fires I try to prevent the fires from happening. When you’re running the operation, you’re always trying to put them out. I can now say How can I help, how can I solve?”
Jim Churches, CEA, CCA, AAC , has worked for Land O’Lakes since 2015 and is the senior corporate executive chef/ culinary team leader.
He leads the company’s culinary team which comprises four field-based chefs who are, he says, “100% focused on sales activity through culinary ideation,” which means getting Land O’Lakes products used in more kitchens.
He and this team undertake a lot of R&D work to help chefs perfect menu items. They work closely with the chefs (in restaurants and non-commercial facilities) on qualities like texture and how the product performs when it’s heated.
Churches is often working on concepts that chefs can then take, “twist and make it theirs,” he says. “I give them the idea and the basic ratios.” He also attends around a dozen conferences a year, which are great opportunities for networking, for learning about trends, operations, and the latest equipment.
“There’s a lot to learn,” he says, “and just when you think you’ve got it nailed down something else hits you.” He loves this about his job.
An important factor for a sales chef, he says, is “you need to check your ego at the door. Chain chefs are established professionals who earned this position so you can’t come in pretending you know everything. You have to be good at relationship-building, and if something hits on a national scale that you helped create, it’s not yours, it’s the chef’s.”
Balancing Life and Work
In this job, Schoonmaker has a much better work-life balance than he’s had before.
“I’m not having to check payroll at weekends; I don’t have to wake up at 5 a.m. to make sure someone is opening the kitchen. It’s more stable; I’ve never in my career had time for lunch before.”
However, he spends a fair amount of time traveling –probably seven weeks in the first 10 months on the job, he estimates, and another 10 weeks traveling within Florida. But he makes the most of any travel time. If he’s driving, he’ll return longer calls and he schedules meetings and appointments around drive time. And if he flies, he reads. He divides books into three important topics – leadership, cooking, psychology/ development/behaviors.
Churches also travels quite a lot but tries to keep trips to two nights away of long days, so he can have three- or four-day weekends to spend with his three teenage kids. In 2024 he spent more than 120 nights on the road.
Chefs are in their business because they love to cook, but sometimes, it becomes a sideline. Schoonmaker misses cooking, but thanks to his more balanced schedule, cooks more at home, he says.
Churches, however, cooks quite a bit. “I get pretty cranky if I don’t get the chance to cook. That’s the best way to sell. You make concepts and have to put the food in their mouth and sell the sizzle.”
Schoonmaker enjoys visiting customers and being out in the field. “I love being able to provide input and guidance and I love to learn things from people; I love connecting; I love understanding how people do things. That’s by far the favorite part of my job. I also love fixing things. I love to have tangible work and when I’m done, to see that improvement, whether it’s numbers or actual results.”
Churches is so jazzed about his job that he’s usually up before his alarm and finds that the variety in his job means “it’s never mundane, and I have the opportunity to network and meet so many people in the industry.”
Some Minor Challenges
Schoonmaker says the hardest part of his job is wanting to fix something, offering suggestions and solutions, but leaving it to teams to fix.
For Churches, really the only difficulty is that the strategic plan from his corporate office sometimes does not intersect well with what’s happening with his customers. “We have marching orders from corporate and you have what’s happening on the street and we still have to execute and get things done.”
For students thinking of a career as a sales chef, Churches recommends that first, they put in their time in the industry, working hard and understanding cooking at a very high level. Then they need some sales experience.
“You have to understand the sales cycle, how it works, how to set up an appointment with a chef, because chefs aren’t typically very eager to give you their time. You also have to understand what products to lead with to capture their attention.”
Being an Ambassador
Patrick Mitchell, CEC, AAC, FWMCS, TCAHOF, is the corporate culinary ambassador for Ben E. Keith, a food and beverage distributor in Fort Worth, Texas.
In this position, he acts as a liaison between purchasing and manufacturing, and the sales reps; he works with suppliers who want to introduce new items for Ben E. Keith to carry; he examines and tests items that are made for the company’s private labels “to make sure they meet our specs and quality standards;” he helps create videos for new products that are sent out to sales reps; he judges competitions; and supports the industry by attending meetings and lunches, “bonding and getting to know people,” he says.
He also goes to food shows to visit with customers, and support the culinary resource team members in those divisions. At food shows he works at the company’s booth, visits with manufacturers in other markets and looks at things that might be good for his company to introduce.
On top of that, he works closely with associations including the ACF and the Texas Chefs Association, and sits on the culinary advisory council for four local post-secondary culinary schools.
He also conducts public relations work with chefs in communities around Ben E. Keith’s distribution footprint, which includes “taking chefs out to visit the fields in the Salinas Valley where our produce is grown to help educate them on the growing, harvesting and shipping of products,” he says.
And he regularly judges competitions, mentoring chefs and students as they prepare for certification or a competition. “I am supporting the industry and helping prepare the next generation,” he says. Ben E. Keith, he explains, sees the value in supporting him in his judging and mentoring, “because it gets Ben E. Keith’s name out there; it gives me the opportunity to grow; and it’s something that personally I thrive on so it’s helping make an employee happy.”
He no longer cooks for his job, but he’s OK with that since he does more at home, for fun, and he has more time with it since he now works more standard hours.
Mitchell can find it hard to spend his days sitting in an office compared to his previous life in a kitchen. He also has to remember he’s talking to different people. “Growing up in kitchens, chefs are a little rough around the edges so I have to remember I’m not in a kitchen anymore.”
His job is very rewarding, he says. “I love helping others, especially students, fulfill their dreams and some don’t know what their dreams are just yet.”
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At BurgerBots in Los Gatos, CA, which task do robots NOT perform?
a. Greeting customers
b. Grinding meat patties
c. Slicing vegetables
d. Adding fries to the order
According to Gerard Kenny of Forward Dining Solutions, all culinary schools are currently teaching automation and AI integration.
a. True
b. False
According to ACF Chef David Chenelle of the Chefs de Cuisine of San Diego chapter, every culinary professional they meet is:
a. A budding competitor
b. Already aware of ACF benefits
c. A potential ACF member
d. Skeptical of professional organizations
Which of the following benefits is associated with Babé Farms Baby Beets?
a. Supports athletic performance
b. Helps lower blood pressure
c. Increase cardiovascular health
d. All of the above
What is a Brix measurement used to indicate in the production of Savorries Sweet Strawberry Tomatoes?
a. Soil pH levels
b. Nutrient density
c. Sweetness level
d. Cooking temperature
the rest of the questions, finish the quiz and earn
How are eggs being increasingly used on modern menus?
a. In traditional breakfast dishes
b. As center-of-plate proteins
c. As decorative garnishes
d. Being replaced with plant-based substitutes
What global dish has a simple description of being a boat-shaped bread filled with cheese and topped with an egg?
a. Japanese Tamagoyaki
b. African Shakshuka
c. Georgian Adjaruli Khachapuri
d. Malaysian Nasi Goreng
Which Chicago-based restaurant is known for delighting diners with their Koreaninspired egg sandwiches?
a. The Royal Toast
b. Seoul Sweets
c. Tiffin Box
d. Egg Tuck
What part of the culinary competition process does ACF Chef Frank Constantino, EdD, CEC, CCE, CCA, AAC enjoy the most?
a. Watching competitors grow
b. Creating the menus
c. Judging the final dishes
d. Selecting mystery basket ingredients
Since what year has the American Culinary Federation Culinary Team USA been competing at the Internationale Kochkunst Ausstellung?
a. 1900
b. 1956
c. 1984
d. 2004
What does ACF Chef Aidan P. Murphy, CMC, AAC, HOGT compare to the experience of being on ACF Culinary Team USA?
a. 6 months of an internship
b. One year of an apprentice program
c. Four years of college
d. Twelve years in the kitchen
Filipino cuisine’s use of bay leaves, garlic, and soy sauce showcases the historical culinary fusion influenced by both Spanish and Chinese traditions.
a. True
b. False
When and where is the original banana split believed to have been created?
a. 1890—Woodstock, IL
b. 1904—Latrobe, PA
c. 1912—Ferndale, CA
d. 1925—Buffalo, NY
Which technique is used to create caramel pearls in the modern version of a banana split developed by ACF Chef Alexander Sapp, CEC, CEPC, CCA, PCEC?
a. Flash freezing
b. Sous vide
c. Molecular gastronomy
d. Fermentation
By which year do industry experts expect AI-powered systems to handle nearly half of repetitive kitchen tasks, freeing staff for more creative work.
a. 2026
b. 2030
c. 2034
d. 2040
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