My Dear Colleagues,

So much has happened since my last posting here. We lost a dear friend and mentor when Chef Paul Kasper, CEPC passed away. He will be sorely missed. A great vote of thanks to US Foods for hosting our March general membership meeting, and to Morgan Valley Lamb for their support as well! There was some great information and wonderful food presented to the membership, and I do appreciate all your hard work! I was so happy to have such fantastic participation in the meeting from OWATC students and faculty. Thank you for coming out and please feel free to join us again! Chef Amanda White hosted our annual spring competition series on March 21^st and 22^nd. There was some fantastic turn out from the students for these competitions and many, many medals were earned. Those medals will be presented at the May meeting, so be sure to come! There were a few professionals that joined in ‘the fun’ as well – please know that you are ALL invited to participate in the sanctioned competitions that the chapter presents. Thank you very much to Chef Peter Sproul and UVU for sponsoring the judges for this competition. I appreciate your continued support of these events. Click here for more...





On March 23^rd, Chef Greg Prosowski oversaw our annual certification practical exam. These examinations, at any certification level, are a lot of work and a lot of stress, congratulations to ALL of our examinees on their efforts that day. If you were one of the fortunate ones to walk away with a passing certificate, please hurry and get the remainder of your testing and paperwork done and submitted to Nationals. Those certificates are only valid for one year! The 23^rd was also the day of our 37^th (I believe, might be 38^th) annual Les Amis d’Escoffier dinner, hosted by Chef Bernhard Gotz and the Little America Hotel, with assistance from Nicholas and Co. What a fantastic job! Thank you so much, Chef, Mr. Botz and the Mouskondis family for your great work! Thanks, too, to the volunteers and service staff at Little America for making the evening so completely outstanding!

We have a lot coming up as well: Western Regional Conference will be held in Coeur d’Alene, Idaho April 12^th through the 15^th. Our May general membership meeting will be sponsored by Nicholas and Co. It will be held at 5:00 pm on Monday the 13^th. Location has yet to be determined, so please check back as we’ll have that posted here. June 8^th is the Annual Chef & Child Gala benefitting Big Brothers Big Sisters of Utah. Please mark your calendars and contact Chef Zachary Davidson for information on tickets, table sponsorships, even sponsorships, live action diner stations, silent auction items and live auction packages. We all need to pull together to make this event come alive! July brings us our general membership meeting sponsored by Elite Foodservice on the 8th and our National Convention July 21-25 in Las Vegas, Nevada. Be sure to mark your calendars to join us for these great events! I’ll look forward to seeing you there!

Wendy A. Hunter, CEC

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.

Adopted at Board of Governors

August 3, 2010

• Chef & Child - The ACF Beehive State Chefs Chapter has raised over $250,000 with this annual event to benefit charities state wide. Chefs can participate and find out more by calling the chapter office or sign up now to participate.
• Escoffier Dinner - This event is planned and hosted by a chef member to present his/her skills of the profession. A full seven course dinner is presented by the host chef. This is a wonderful event to highlight your restaurant / club and the skills of your and your staff. If you would be interested in hosting an Escoffier Dinner, you can register online today You are paid $95.00 per person for each guest attending
• Golf Tournament - Chefs are invited to participate with vendors for a day of networking and enjoying a sporting event together. Prizes, dinner and golf.
• Mini Convention - The ACF Beehive State Chefs gather to learn from each other, share with junior members, demonstrations, seminars, new products and services are all arranged to help you grow in the culinary arts and skills.
• Presidents Dinner - Annual Awards - The ACF Beehive State Chefs Chapter reports to the members at the annual presidents dinner. Awards are presented to those who have earned recognition for their skills and support.

• Must be an active member in good standing of the Chapter for one year.
• Must have been an active member of the ACF for five cumulative years.
• Must have certification of CSC or higher.
• The Chef of the Year Committee will consist of at least (3) 'Chef of the Year' Award recipients and the Chapter President consecutively elected.
• The awards committee shall handle all affairs related to the award.
• All eligible members will be screened and eligibility verified by the Awards Committee. The awards committee will tally all points for activity in the chapter for that year, for each eligible member.
• The candidate with the highest number of points will be deemed the 'Chef of the Year'.
• The results of the tabulation will be kept in highest confidentiality and the recipient will be notified at the Annual Presidents Awards Dinner.
• In the event of a tie, the awards committee will decide the winner of the award by a closed vote of the committee.
• The Awards committee will present to the chapter president the name of the winner of the award.