Competition Results

Competition Results

Greetings Tampa Bay Culinary Association Members & Friends,

Our Chapter just completed our first ACF Sanctioned Competition in seven years this past weekend at The Academy of Culinary Arts, at Land O’ Lakes High School. I would like to thank our Sponsors Minors/ Nestle’ Professional, Chef Allan Gazaway, CEC, AAC Corporate Chef, and Performance Food Group/ Roma for their support. Also would like to thank the judges, show chair Gerard Marquetty, CEC, CCA, John Beaudrie, Clyde Tanner, CEC, Director of Culinary Arts at Ai of Tampa, students who volunteered from Ai of Tampa and Land O Lakes High School for their efforts to support this event. Pictures can be viewed on our chapter website.

To all of the professional chefs, thank you for coming out and showing your skills in the different competition categories. There were some beautiful cakes made along with outstanding signature hot food dishes. Great job everyone!

Minors Nestle Professional Cooking Competition
First Place; $500.00 Michael Priola, CEC, AAC
Second Place $300.00 Vanessa Jaurique
Third Place $200.00 Andrew Coniglio, CSC

All the students who participated congratulations to you we appreciate your involvement and your hard work & efforts. A special thank you to Chef Gearry Caudell, CEC, CCE Culinary Arts Instructor at the Culinary Institute of Savannah.  The students’ work was exceptional!

Chapter meetings;

Monday November 10,2014 will be held at Performance Food Group/ Roma, see chapter website for more details. A special thank you to the PFG group who put this event together have a real show for us! Please come out and enjoy this meeting, network, great food samples and education seminar are all planned.

Certification up date:

A_C_F_ _C_e_r_t_i_f_i_e_d_ _C_h_e_f_s_ _… _demonstrate skill, knowledge and professionalism to the food service industry; are well versed in culinary nutrition, food safety and sanitation, and culinary supervisory management; and are committed to lifelong learning through recertification.

 

What ACF certification means to an employer

  • Your skills and culinary expertise have reached a set benchmark
  • You are well versed in culinary nutrition and food safety and sanitation
  • You understand the responsibilities of culinary supervisory management
  • You recognize the importance of high standards for food preparation

You take charge of your professional development and career

Get Certified! You can make a difference!

Keep your Pan Hot!

Stay Cookin! Be Creative!

Thank you,
Michael Rigberg, CEC, CCA, AAC
ACF Tampa Bay Culinary Association

President

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