That's the title of a seminar Ray Lampe, aka Dr. BBQ, and I are presenting at the regional conference for the American Culinary Federation here in Kansas City next month.
Established in 1929, ACF is the result of three chefs' associations in New York--Chef de Cuisine Association of America, Societe Culinair Philanthropique and Vatel Club--and their combined visions. It is the largest professional chef's organization in North America.
ACF is comprised of more than 230 chapters and 20,000 members across the United States, and is known as "The Authority on Cooking in America." In 1976, the United States Department of Labor upgraded its definition of chef from the designation of domestic to professional, as a result of an ACF initiative. The mission of ACF is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
In our presentation, we will discuss the four KCBS categories , giving our insight into how we feel to best get the scores needed to win a contest. We'll also be giving the chef's a taste of our final product in each category. With the expected attendance at close to 100, it's going to be a challenging talk as we condense the complete competition experience into an hour and a half. I feel like this is an extension of what we've started with our cooking classes and I'm totally pumped about this opportunity. I'll let you know how it goes.
Established in 1929, ACF is the result of three chefs' associations in New York--Chef de Cuisine Association of America, Societe Culinair Philanthropique and Vatel Club--and their combined visions. It is the largest professional chef's organization in North America.
ACF is comprised of more than 230 chapters and 20,000 members across the United States, and is known as "The Authority on Cooking in America." In 1976, the United States Department of Labor upgraded its definition of chef from the designation of domestic to professional, as a result of an ACF initiative. The mission of ACF is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.
In our presentation, we will discuss the four KCBS categories , giving our insight into how we feel to best get the scores needed to win a contest. We'll also be giving the chef's a taste of our final product in each category. With the expected attendance at close to 100, it's going to be a challenging talk as we condense the complete competition experience into an hour and a half. I feel like this is an extension of what we've started with our cooking classes and I'm totally pumped about this opportunity. I'll let you know how it goes.
2 comments:
ar that Lampe guy is really cool.
You are right, that guy is one cool dude. Next thing you know, he'll be hanging with Justin Timberlake or be in Newsweek!
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