The American Culinary Federation Central Missouri Chapter will host its 20thAnnual President’s Dinner on January 30th, 2016 at 6 p.m. The event will take place at the University Club at MU.
The theme of this year’s dinner is “A Celebration of Apprenticeship,” highlighting the time-honored culinary tradition of apprenticeship, which combines classroom instruction with on-the-job training. Each of the four chefs, representing the four Missouri ACF chapters, will prepare a special dish alongside their apprentices.
Todd Walline, C.E.C., C.C.A., of the Blue Hills Country Club in Kansas City, and his apprentice graduate Matt Phillips, will prepare a duo of slow roasted beef striploin and cabernet braised beef.
Robert Stricklin, C.E.C., A.A.C, of The Keeter Center in Branson, and his apprentice Maalek
Getchell, will prepare a dish featuring smoked duck ham with dried cherry port reduction
Paul Kampff, C.E.C, of the St. Louis Country Club, and his apprentice will prepare a smoked salmon and lobster terrine dish with a baby Mizuma salad.
Hors d’ourves and dessert buffet will be served by Daniel Pliska, C.E.C., A.A.C., Executive Chef at the University Club, Colin Shive of L’Ecole Culinaire, Margaret Hughes, and the University Club.
Tickets to the event will be $60 per person and $400 for a table of 8 for ACF members. For non-members, tickets will be $75 per person and $500 for a table of 8.
For reservations or more information, call (573) 882-2586.
Apprenticeship is a time-honored method of developing and retaining staff in skilled labor positions since the beginning of the labor industry. The American Culinary Federation Education Foundation’s (ACFEF) apprenticeship program has been designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession.
ACFEF’s apprenticeship program, which is registered with the U.S. Department of Labor, combines paid on-the-job training with related classroom instruction. Apprentices who complete the program have the opportunity to receive an American Culinary Federation Certified Culinarian®, Certified Pastry Culinarian®, Certified Sous Chef®, and Certified Working Pastry Chef®, nationally recognized culinary designations.
In 1979, ACFEF created a set of national guidelines for the apprenticeship program through the efforts of Jack Braun, CEC®, AAC®, HOF; Ferdinand Metz, CMC®, WGMC, AAC®, HOF; and L. Edwin Brown, HAAC, HHOF. They were then able to register the program with the U.S. Department of Labor and made it a nationally recognized program. In August 2012, ACFEF received the 21st Century Apprenticeship Trailblazer and Innovator award from the U.S. Department of Labor for its partnership with the U.S. Army on an apprenticeship program for enlisted soldiers. Interested industry professionals can start an apprenticeship program in their community through an application process. More information about the ACFEF apprenticeship program can be found at www.acfchefs.org/apprenticeship.
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef® and Certified Executive Pastry Chef® designations the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.