Best Chefs of Louisiana 2012
Nominees Announced
On January 30th a reception was held at the New Orleans Fairground Grandstand to announce the nominees for the Best Chefs of Louisiana 2012. In attendence were nominated chefs alongside returning Legend Chefs.
For information on attending this year's Best Chefs gala please click here...
Chef of the Year 2011
Chef Duke LoCicero Announced
Chef of the Year 2011
The American Culinary Federation New Orleans Chapter held it's annual Christmas Celebration on Tuesday, December 6, 2011. As part of the festivities Chapter President Chef Damian Thomas presented Chef Duke LoCicero with the award of Chef of the Year for 2011.
For a full list of the year's award recipients click here...
Sweet Deal for ACF Pastry Chefs
Save Money on ACF Certification
Opportunity for ACFNO members to save money on ACF certification. The ACF Certification Commission would like to encourage and grow the certified pastry chef community so is offering CWPC’s and other pastry chefs a “sweet deal” to upgrade to the Certified Executive Pastry Chef ®(CEPC®) level if their experience warrants.After pre-approval for the CEPC® level, chefs who take the online written exam at any Comira location nationwide between February 1 – July 31, 2012, will receive a $75.00 credit toward their final certification fees, so in the end the written exam is free! Please refer any interested chefs to the CEPC® page on the website to learn more about the pre-approval process, the written exam and this limited time promotion. The $75 credit applies only to the CEPC® exam and certification.
Officers
2012-2014 Board
President......................Chef Damian Thomas
Vice President................Chef Dean Terrebonne
Secretary.....................Chef Jan Rost
Treasury......................Chef Ray Derderian
Chairman of the Board.........Chef Leon west
Seargent-At-Arms..............Chef T. Walden
Buy the Book!
The ACFNO has put together a great compilation of recipes from all the Best Chefs of 2011. Featuring Gnocchi with Jumbo Lump Crabmeat and Truffles by Chef John Besh, Creole Gumbo by Chef Leah Chase, and Blackened Fish Fillets by Chef Paul Prudhomme.
Click Here Purchase
