As I look back on 2011, I am grateful for the many wonderful things that have happened for us as a Chapter.  Chef Todd Leonard had an incredible performance at the ACF National Chef of the Year Competition.  He and his apprentices, Brandon Strebel and Lyn Wells, represented the chapter very well with their work and their professionalism throughout a very stressful and difficult event. Congratulations to Chef Peter Hodgson who was inducted into the AAC and to Franz Kubak for receiving a Presidential Medallion from our national President Michael Ty. The Escoffier Dinner was a wonderful event, hosted by Chef Mel Harward at The Country Club.  As usual, his work was spectacular, the food was exquisite and of course the service and atmosphere were over the top, all in attendance had a wonderful time. We also experienced some hard times, several of our colleagues and co-workers found themselves out of work this year.  We were also saddened by the loss of Chef Jeff DeJong, My thoughts are continually with their families and with those of you still struggling in this economy.

2012 has started with a wonderful mini-convention.  Many thanks to Chef Russ Barker and his team at Sysco Intermountain for their hard work and attention to detail in putting this event together. Many thanks also to our presenters, Chef Todd Leonard, Chef Bernhard Gotz, Chef Jill Overdorf, Chef Mark Smith and Chef Johan Jansen for sharing their knowledge and talent with us.

Chef Michael Nook has assumed the duties of Jr. Chapter Chairman.  Junior members should contact him to participate in the many exciting educational and volunteer opportunities available in the coming months, including Chef Dance and the Chef & Child Gala.

The Western Regional Conference will be held in Reno, Nevada on March 12 – 14^th.  I encourage any who can attend to do so to help us cheer on the full complement of competitors that will be representing Utah this year.  Chef Peter Sproul will be competing for Chef of the Year.  Chef Adalberto Diaz has been accepted to compete for Pastry Chef of the Year, the first Pastry Chef Competitor that Utah has fielded in a few years.  Robert Lilly will represent us for Student Chef of the Year, and the Utah Valley University Culinary Team will be vying for Student Team of the Year.  These competitors have been working very hard with planning and practice.  I anticipate a number of medals coming home to Utah this year!

This year’s Escoffier Dinner is scheduled for March 24^th at The Chef’s Table in Orem, Utah.  We have arranged for a block of hotel rooms to be available for those not wishing to drive home that evening at the Provo Marriott Hotel.  They will be providing shuttle service to and from the event.  Reservations are being accepted both through the Chapter office (801.274.7309 or This e-mail address is being protected from spam bots, you need JavaScript enabled to view it ) and at Chef’s Table.  Please make your paid reservations early, as I’m sure seats will fill very quickly. 

Our next sanctioned competition and practical exam session is slated for April 20^th and 21^st.  We will be holding Categories K, P, and all Cold Salon categories.  For competition registration, please contact Chef Todd Leonard.  For those wishing to take the practical exam for certification at any level, please contact Chef Wendy Hunter.  Please note that the ACF National Office has changed procedure for registration.  They now require that your paid NATIONAL registration be submitted along with all preliminary paperwork, PRIOR to registering locally.  Chef Wendy can help you with this if you need. 

The Chef and Child event benefitting Big Brothers Big Sisters of Utah, is scheduled for June 2nd at the Marriott Hotel Downtown Salt Lake City. Chef Zach Davidson, CEC is chairing this years’ event and is looking to fill live action dinner stations, live auction packages, silent auction packages and volunteers to help with evening. This event is very important to the chapter and the community. This is our chance to give back to a community that has supported us for many years and continues to appreciate what we do. If you have the means or the time to help us out with this great event let us know.

I would like to thank the members of the board and Melva, our Chapter Administrator, for all of their hard work and support.  I am looking forward to a great year of events and getting as many our local chefs and cooks to come and be with us as we train and prepare ourselves for the future of food in Utah. If I can assist you in any way please do not hesitate to ask.   Please also be reminded that the Chapter is going “green” and at the very least we want to save some green (dollars) and so the communications you receive will mostly be emailed.  Please be sure that the Chapter has your current email address.  We need your help to be sure that we have current email addresses!