Top Chef, Iron Chef, Good Eats, Hell's Kitchen, The Next Food Network Star, Dinner Impossible, No Reservations w/Anthony Bourdain
Books
On Food and Cooking: the Science and Lore of the Kitchen, The Joy of Cooking, Larousse Gastronomique, The Escoffier Cookbook, The Professional Chef,The Making of a Chef
We are a group of culinary/hospitality professionals from around the Upper Penisula, affiliated with the American Culinary Federation (ACF). The ACF is a National organization which has about 250 chapters and 18,000 members across the USA, and internationally with the Worlds Association of Cooks Society (WACS). Founded in 1929 in New York City, the ACF is one of the oldest and most respected culinary organizations in America. Chefs, cooks, managers, bakers, owners, instructors, students, purveyors, and other professional are part of our group.
The Chapter meets the last Tuesday of each month (excluding July, August and December), at varying sites around the U.P. In addition to Chapter business, our meetings always have a food demonstration or presentation on topics related to our industry. Besides gaining/strengthening one's knowledge, meetings are also a good way to socialize, share your passion and make new contacts.
Each May and October, the Chapter puts on the "Culinary Secrets Exposed" cooking competition at the Reinart food show. It is a mystery basket style competition with the foodshow vendors representing the "basket". Eight competitors have an hour to gather product from the show floor and 30 minutes to cook from it. Our version of the Iron Chef (affectionately called the "Copper Chef" UP here), is exciting to watch and intense to participate in. It's a great way to use Reinhart products, feature our chapter and show the talent we have UP here.
In June, we have our annual Chapter Chef of the Year Dinner, honoring those Chef nominees and the ultimate winner who has represented our Chapter, industry and profession with dignity, grace and lots of hours of effort.
In September, our Chapter has a summer ending Lobster Boil at a local camp. Members enjoy lobster, shrimp, corn and an array of other foods in a relaxing setting. A great way to say goodbye to a busy summer and welcome the beautiful U.P. autumn.
In October, our Chapter participates in our largest annual fundraiser, the OSF HEART OF GOLD DINNER, at the Danforth Place in Escanaba. The eight course gourmet meal has a differeent chef producing each course, and brings together a large number of volunteers to help raise thousands of dollars for St. Francis Hospital, while showcasing our Chapter talent.
Thank You, To the American Culinary Federations Upper Michigan Chapter for giving me the honar of being the 2008 Chef Of The Year. Thank You Chef Gina And Staff for a great meal. I had to loosen a couple of buttons,BUT GREAT!!! Heres to another great year. <a
