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ACF Beehive Chefs Association

2 months ago

Wasatch Community Gardens is looking for anyone to donate lunches for their Green Team Farm. The farm provides farmworker and other job training for homeless women. It doesn't have to be fancy or expensive, whatever is left over from family meal so long as it's vegetarian.

Anyone interested could reach out to Amber Nichols at 801 834 3567 ... See MoreSee Less

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ACF Beehive Chefs Association

3 months ago

The Country Club is looking for cooks & dishwashers who are friendly individuals, dependable and hard working. Dishwashers wage start at $11.00 and cooks wage are negotiable depending on experience. Employees have golf privileges on Mondays. Medical and Dental insurance is available. The Country Club is a fun and beautiful place to work. Please email your resume to Chef Mel Harward at mel@saltlakecountryclub.com. You can download an application by going to www.saltlakecountryclub.com and click on careers. Have a nice day. ... See MoreSee Less

Welcome to Salt Lake Country Club - Salt Lake Country Club

saltlakecountryclub.com

Salt Lake Country Club

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ACF Beehive Chefs Association

3 months ago

Chef Jason Talcott at the Marriott University Park is looking for an AM line cook. Please email Chef Jason @ jason.talcott@marriottslc.com ... See MoreSee Less

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ACF Beehive Chefs Association

2 years ago

Chefs, Vendors, Friends..... The COPPER SKILLET 2.0 should have been uploaded to our home page last week, sorry for the delay. Here it is now, please spread the word we're on our way back...... We need more contributors, topics, chef of the month, establishment/topic of the month, etc... please send along ideas and materials to me at sproulpe@uvu.edu or andrew corrao at Andrew Corrao (andrew.corrao10@gmail.com). I'm also working on a Chapter event for a REAL game at Rio Tinto in July.. Next social/meeting is July 13 at Muir Copper Canyon... more to follow. ... See MoreSee Less

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ACF Beehive Chefs Association

2 years ago

Presidential Message II
– Peter B Sproul CEC
– May 2015
Friends,
Five months on the job and things are starting to take shape with the Beehive State Chef’s Chapter (BSCC).
I first have to thank the BSCC board and committee members. They don’t know it but we’ve already accomplished a ton. So thank you and carry on. Second, I have to thank our Vendor members!!! You are a tremendously important part of our Chapter and I applaud you and all you do for us and our industry. Finally I have to thank all the members that have stepped up and gotten involved. It’s exciting to speak with you and talk about the future of our chapter and our industry. You are fueling my fire so to speak… Thank you and I promise to continue to do my best to represent you as President of the BSCC!
I’ve learned a lot in the first five months, it’s been an awakening of sorts. I gathered information, trying to be respectful of BSCC history and tradition. I’ve worked hard with the current BSCC board to set a plan in place, one that makes sense. It’s a long term plan, a marathon, one that is both thoughtful and deliberate. A plan that is mutually beneficial for ALL members, the community, the Chapter and the industry at large. It will take time to roll out but it will bear fruit for all. The core to this plan is “WHAT’S IN IT FOR YOU, ALL OF YOU?” Why get involved? Where is the return on investment of time and money?........ I get it!! I’m no different than you. Currently, other than the networking opportunities, there’s not much return on the fees you pay or the time you invest in the ACF. Please know that going forward everything I do as President of the BSCC, on your behalf, will be rooted in return on investment!
I’m working hard on giving you a reason to renew your membership (or join our Chapter for the first time), compete in competitions, certify yourself and your team, attend our socials, write in our newsletter, host our chapter meetings (soon to be called educational networking socials), attend our chapter events, present educational sessions at socials, host a continuing educational event, chair a committee, sponsor a community based initiative, join the chapter board, write an article for the Copper Skillet, sponsor a student to compete, etc………… In case you didn’t realize it, we’re doing all of these things right now!!!!!!! We just need to do a better job communicating these things and involving current members and future members. (Otherwise known as industry people that are too busy to care, notice or give a sh*t, because there’s nothing in it for them.)
Ok, Ok, let’s take a look at what’s gone on in my first 5 months as President and what coming up in the near future….
We’ve established committees dedicated to building membership and industry relations, chaired by Shawn Bucher and Dennis Waters. We’ve established a BSCC Honor Society to honor and pay tribute the fore fathers of the BSCC chaired by Franz Kubak and Roger Cortello. We’ve held three Chapter meetings/socials that were well attended and informative. We held two competitions that well attended and very successful. Scores of medals were awarded. Our April competition paid out over $1000 in cash prizes to competitors that utilized vendor products while meeting ACF competition standards. We certified two Sous Chefs (CSC); two Executive Pastry Chefs (CEPC) and three executive chefs (CEC). We hosted Youth Team USA for three days and raised over $4000 to support their mission to bring the IKA Olympic tittle back to the US in 2016. We held our 2015 Escoffier dinner at the Homestead Resort, where we fed 130 guests, honored Escoffier and raised over $3000 for the Chapter that will be dedicated to our juniors; junior competition subsidies and a BSCC culinary endowed scholarship fund.
Going forward…… we have a new web page platform that will be introduced in the next few months; one that will support our mission of transparency and flow of information while allowing member access, interaction and feedback. We are working hard on our calendar for the reminder of the year and NEXT YEAR…. So you know what’s on the horizon and can plan accordingly and get involved. We’re planning a chapter social in July at a Bee’s game, a golf outing in August at a members property, and a REAL Salt Lake game event at the end of the summer….. All these events will be subsidized by the chapter and promote networking and member interaction. I hope you can attend, support and promote.
The biggest and most exciting announcement to date…. is the return of the COPPER SKILLET!!! Thanks to Andrew Corrao CCC, CEPC for his work and dedication as communications chair the Copper Skillet is returning. He has single handedly made the most dynamic impact thus far… Thank you Andrew!!!!!! He has also worked extremely hard on our Facebook and Instagram pages, shame on you if you’re not following, or at least visiting these pages. Andrew and his team are working tirelessly on keeping us informed of what’s going on both in and around town and out in the world!!!!! The Copper Skillet will be available electronically for all those who subscribe as well as a downloadable .pdf file on our homepage.
Our fall competitions are scheduled for Sept 24-26th and November 19-21st at UVU and SLCC. On Sept 26 Minors Corp will be hosting our competition and awarding CASH PRIZES for 1st, 2nd, and 3rd places… More information will be available on our web page in the near future. Our annual Chef and a Child fundraiser event will be held at the Salt Palace in October, details to follow.
In closing, be patient, the entire BSCC team is working on it. We hear you. We know there needs to be a reason for you to stay involved, we’re plodding along as best we can, forging forward, making progress. We would love your help. We need your help. Sign on and join the cause, together we’ll all prosper and grow.
Please stay tuned tour web site for additional information and upcoming events. acfutahchefs.org
Yours in all things culinary,
Peter

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