Midwest Pork Summit

The three-day event will provide a comprehensive farm-to-fork pork education taught by food industry thought leaders, pork producers, pork experts, and well-known chefs from across the country. The event will also give attendees an opportunity to network with their peers and interact with trade media.

Supper Club 2018

September 14th, 2018  6:30PM – 11:00PM. The American, 200 E 25th St #400, Kansas City, MO 64108, USA. A spectacular evening of food, wine, and jazz supporting student scholarships in the culinary and music worlds.

New Zealand Dinner with Visiting Chef Graham Brown

New Zealand Dinner with Visiting Chef Graham Brown Friday, April 20, 2018 from 7- 9 pm We would like to invite you to help us welcome international Visiting Chef Graham Brown to campus. As the Executive Chef of Cervena of New Zealand, Chef Brown travels the world promoting the virtues and superior quality of the premium New Zealand farmed venison to chefs and consumers through educational demonstrations at top culinary schools, participation in top food shows and events worldwide, and demonstrating his favorite preparations of the distinctive meat on television for the home cook. In addition, Chef Brown advises Cervena on marketing programs and promotions and creates new recipes for the varied cuts of Cervena venison. This talented New Zealand-based chef, will be flying in specifically to work with our culinary students, teaching them to use ingredients native to his home country of New Zealand, and host this tasty dinner for our Friends with Taste to enjoy. Chef Instructor Edward Adel and the culinary competition team will be working with Chef Brown to prepare a delicious 5-course dinner that will be served with wines from New Zealand. The dinner will be held at the Wylie Hospitality and Culinary Academy in the Reginer Dining Room on Friday, April 20 from 7 -9 pm. Cost is $75 per person, and all proceeds will go to raise money for our upcoming culinary team expenses in 2018. ‘ Don’t miss out on this wonderful opportunity to learn more about the cuisine of New Zealand. Purchase your tickets HERE: https://secure.touchnet.com/C20110_ustores/web/classic/product_detail.jsp?PRODUCTID=24259&SINGLESTORE=true A Taste of New Zealand Friday, April 20,2018, 7-9 pm Reginer Dining Room, WHCA...

Tasty Expo 2018

Tasty Expo is a unique food show experience that will be held in Kansas City, May 18-20th 2018 at the Overland Park Convention Center, 6000-60001 College Blvd., Leawood, KS 66211. Cost is $15. This is a hybrid trade show and consumer tasting show.

42nd Annual ACF Kansas City Chefs’ Association Dinner and Awards

ACF Members and Guests, please join our chapter with your team on… WHEN: Sunday, January 21, 2018 from 6:00pm – 9:00pm Cash Bar at 6:00 – 6:30pm Dinner and Awards 6:45pm – 9:00pm WHERE: Blue Hills Country Club 777 W Burning Tree Dr Kansas City, MO 64145 816-942-3292 Tickets are $50.00 per person. Tickets must be purchased by January 21, 2018 before 12pm. Ticket check in will be at the door the night of the event.  Purchase Tickets Here Program will include the Announcements of: Apprentice of the Year Chef of the Year Purveyor of the Year Culinarian of the Year President’s Award For questions, please contact: Kathy Perkins Phone: 913-220-1925 Email:...

Taste of Elegance 2018

The Missouri Pork Producers Association will be holding the Kansas City “Taste of Elegance” competition on Tuesday, February 20, 2018 at the Harrah’s North Kansas City, located at One Riverboat Dr., North Kansas City, Missouri 64116. This competition is structured to allow you the opportunity to showcase both your establishment and your culinary creativity with Pork as a Center of the Plate item. The first place winner will receive $1,000, 2nd place $500, 3rd place $250 and the People’s Choice award winner will receive a Mercer cutlery set. In addition, the winning chef will represent Kansas City at the “Pork Summit” event 2018. If you have an original recipe and would like to be a part of this great program, please click here to fill out the enclosed entry and return to (FAX # 918-517-3110) as quickly as possible. We will select a maximum of 14 chefs to participate in the competition. Don’t delay in responding, as preference will be given to those who respond early. If you have any questions regarding the competition, I can be reached at 800-308-6549. – Ed...

Cooks Needed for Senior Citizens Christmas Day Dinner

December 25, 2017 from 5am to 12pm Need Christmas Day HELP cooking and managing service for 250 +/- on Christmas Day! Looking for someone, a team, a group to take this project on and run with it, it could be a great experience for a couple apprentices too. Breakfast for 250+/- on Christmas Day If you are interested, please contact Mr. White directly at...

8th Annual Great Santa Run 5K

Donations are needed for this year’s Santa Run 5K. As always, the donations are tax deductible. The money raised and toys donated will stay in Kansas City to help Operation Breakthrough. The ACF Greater Kansas City Chefs Association will provide a post-run breakfast for all the runners in participation, which is an estimated 1,600 runners. DATE: December 3, 2017 @ 6am – 11am LOCATION: Johnson County Community College, Overland Park, KS Items needed: any breakfast items and paper goods If you or your company can donate, please contact: Chef Jim Tinkham,CEC,ACE Tinkhamj@william.jewell.edu For more information on the run: KC Running Company...

Everything but the Fundraiser

SkillsUSA Broadmoor Chapter will be hosting the 9th Annual Pie, Pastry and Sides Sale for the upcoming Holidays. Order Deadline: November 20th at 5pm. Pick Up: November 21, 2pm-6pm November 22, 8am-12pm Pick Up At Location 8200 W. 71st St., Overland Park, KS 66204 View Menu & Order Online: www.broadmoorbistro.org For more information contact Justin Hoffman, justinhoffman@smsd.org,...

Wild About Yeast

American Culinary Federation Central Missouri and MU University Club host Wild About Yeast two-day event Columbia, Mo., October 27, 2017—American Culinary Federation Central Missouri Chapter and Chef Daniel Pliska CEC, AAC of the MU University Club will host Wild About Yeast featuring Michael Kalanty, author of How to Bake MORE Bread, and Josh Galliano, Bread Supervisor at Companion Bakery, on Nov. 6-7, 2017 in Columbia, Mo. Wild About Yeast focuses on yeast starter culture and its benefits for various food. Monday, Nov. 6 will be a hands-on seminar on dough preparation and will take place at Columbia Area Career Center from 3-6 p.m. Tuesday, Nov. 7 will be a four-course bread centric dinner tasting at MU University Club. During the tasting, Kalanty and Galliano will discuss the process of the courses along with how to create a starter culture by capturing wild yeast and local lactic acid bacteria. The tasting will begin at 7 p.m. and end with a book signing and meet and greet with both Kalanty and Galliano. Michael Kalanty is an award-winning author for his book How to Bake Bread, master bread baker and product developer. He advocates for bread’s inherent nutrition and educates about low glycemic bread made from natural yeast starters. Josh Galliano is an award-winning chef including ‘Food and Wine’s Best New Chef: Midwest’ and a multiple time nominee for the James Beard-Best Chef in the Midwest award. At Companion Bakery, he bakes both traditional and modern breads that express his creativity. Wild About Yeast is open to the public, and each day will cost $25. Make reservations by calling (573) 882-2586 or...

Guest Chef Robert Guillou-The Flavors of Provencal, France

A Dinner for Friends with Taste by Guest Chef Robert Guillou   When: Friday, October 20th, 7:00 pm – 10:00 pm Where: Regnier Dining Room inside the Wylie Hospitality and Culinary Academy We are pleased to welcome French-born, JCCC Guest Chef, Robert Guillou to campus for a culinary dinner that will open your eyes to the delicious dishes inspired by the French region of Provence.Helping him is JCCC culinary graduate, Chef Katie O’Connor, who spent the summer working for Chef Robert Guillou at a private ranch in Montana. It was she who suggested that he come back to campus with her for this one night only French wine dinner prepared exclusively for Friends with Taste.Born on the French Riviera, Chef Robert Guillou, has 32 years of experience cooking in kitchens in both France and the United States. He attended culinary school in Monaco, and trained for 8 years in a Michelin-starred restaurant in France before moving to the U.S. in 1998, to continue his culinary career.From there, Chef Robert worked for Ritz-Carlton Hotel in Buckhead Atlanta, and he was the Executive Chef for Joel Restaurant in Atlanta, before opening his own catering business called Prestige Gourmet Catering in Atlanta. Since 2010, Chef Robert has been working for Collier Management Naples, FL as a personal chef. We invite you to join us for dinner to enjoy this lovely 5-course wine dinner that will be prepared by Chef Robert, Chef Katie and the entire culinary competition team headed by JCCC Chef Instructor, Edward Adel. Provencal Dinner for Friends with Taste   Hors d’oeurves   Barbajuian Monegasque – Butternut Squash Parmesan Fritter, Monaco, FR Pissaladiere Nicoise – Onion and Anchovy Tart, Nice, FR Painsse – Lemon...

The KC Originals/James Beard Guest Chef Lecture Series

Broadmoor Technical Center has partnered with the James Beard Foundation in continuing the “KC Originals/James Beard Chef Lecture Series.” Each year they solicit some of the nation’s top chefs, inviting them to participate in their lecture/mentoring program. Meet and Mingle 6-630pm Dinner 630-830 5 Course Tasting Menu of the Chefs choice FOR MORE INFORMATION: http://broadmoorbistro.smsd.org/Pages/about-us/Lecture-Series.aspx 2017-2018   ​October 20:  Brad Kilgore & Soraya Caraccioli-Kilgore                      Alter in Miami                                 7th Annual Culinary Homecoming            Menu: ​Alter- Broadmoor Menu.pdf            Tickets: Purchase Tickets Here​            Prices:    $40 general admission ​November 7: Brian Polcyn: Chef, Author, Professor                        Chef Info​              Menu: ​Chef Polcyn Menu.pdf            Tickets:   Purchase Tickets Here​            Prices:    $45...

Sneak Peek of KC’s New Food Hall

The Lenexa Public Market Wednesday, September 30, 6 – 8 p.m. Imagine a place to grab a meal with a friend, buy artisan products, pick up a gift, attend a special tasting event or relax with a cool beverage. The Lenexa Public Market will be the only fully indoor public marketplace in the Kansas City area – uniquely located inside a city hall. This 11,000-square-foot food hall and market will lease space to local owner-operated businesses that feature fresh foods and artisanal products. The market will be a dynamic place for residents to gather, showcasing Lenexa’s community character through food, drink and locally sourced goods. Please make an effort to meet public market manager, Carmen Chopp, who did ask Les Dames to be part of a special group touring.  However, this notice did not go out on time so . . . we’re just saying you may want to go out for their grand opening, tour it, see some of us there, see if there’s someone who wants to contribute to our auction :), say hi to Carmen as a Dame… The address is at Lenexa City Center, W 87th St Pkwy & Renner Rd, Lenexa, KS...

Congrats to the Newest Members of the Heart of America Les Dames d’Escoffier Chapter

Congratulations to the newest members of the Heart of America Les Dames d’ Escoffier Chapter in Kansas City! Le Dames d’Escoffier is an international society of professional women, involved in food, wine, beverages and arts of the table. They support and promote among members– worldwide understanding, appreciation and the knowledge of food, wine, beverages, nutrition, the arts of the table and other fields as they relate to these disciplines. Pictured from Left to Right are the newest members. Jennifer Ward – Be Free Bakery – Owner Lindsay Howerton – HOW Consulting, Owner Jenny Vergara – Food Writer, Culinary Event Planner, Founder of the Test Kitchen & Marketing – Owner Shanita McAfee Bryant – Magnolias on the Move- Owner Mary Meade Eastman – The American Restaurant– Special Events...

Supper Club 2017

Date: September 29, 2017 at 6:30pm Location: The American Restaurant, 200 E 25th St. #400, Kansas City, MO 64108 TICKETS: http://supperclub2017.bpt.me/ In an unprecedented partnership, Les Dames d’Escoffier and the Kansas City Jazz Ambassadors working together to offer scholarships to deserving young men and women in both the food and jazz music professions here in Kansas City-in one fabulous evening presented by The American Restaurant. Five course dinner and wine pairings preceded by wine reception. Featuring the culinary skills of leading Kansas City chefs Debbie Gold, Celina Trio, Renee Kelly, Mary Berg, and Alison Reed. and The musical talents of host Angela Hagenbach, Lonnie McFadden, Mark Lowery, Shay Estes, Stan Kessler, and other jazz greats. For additional information about sponsorships, please contact Jen Wismeier at Jenwismeier@gmail.com or...

American Academy of Chefs’ Lifetime Achievement Award and Hall of Fame Dinner and Fundraiser

On September 24, 2017, the American Culinary Federations Greater Kansas City Chapter will be hosting an American Academy of Chefs’ Lifetime Achievement Award and Hall of Fame dinner/fundraiser and we would like to ask for your help in making this a success. The event will be held at the Downtown Marriott Hotel, 200 West 12th Street, Kansas City, MO 64105 at 6:00pm and the cost is $95.00 per person; Medals and Suite & Tie required. Purchase Tickets There are multiple ways that your organization can help us. Please consider placing an ad in the program book; full page ad $500, half page ad $250, and quarter page ad $125. You could also show your support by being a financial sponsor and/or by donating product for the dinner and items for the silent auction, as well as attending the event. All the proceeds from this dinner will be used for American Academy of Chefs scholarships. This year’s Lifetime Achievement Award recipient and Hall of Fame inductee is Jess Barbosa, CEC, AAC, HOF. Chef Barbosa is a founding member of the ACF Greater Kansas City Chapter and was the Executive Chef at the Downtown Marriott for 30 years. He has been a friend and mentor to culinarians both young and old over the years and continues to be an example we strive to emulate. I look forward to hearing from you and eagerly anticipate your support to help make this event a great success. We are a 501(c)(3) nonprofit organization and your donations will be tax deductible. Please email your completed ad copy and contact me at tinkhamj@william.jewell.edu or 816-547-1820 to discuss placing ads and making donations....

Executive Chef and ACF Greater Kansas City Chef’s Association President Jim Tinkham is Inducted into the American Academy of Chefs

Known for his exemplary leadership and dining excellence, Executive Chef Jim Tinkham is now officially a member of the prestigious American Academy of Chefs (AAC), a culinary academy dating back almost a century. For Jim, the ten-year process of achieving this honor is a career milestone he will never forget. Click here to see criteria required to receive this prestigious honor: http://www.acfchefs.org/ACF/Partnerships/AAC/Hall_of_Fame_and_Inductees/Hall_of_Fame_Criteria/ACF/Partnerships/AAC/HOF/Criteria The honor society of ACF, the American Academy of Chefs (AAC) represents the highest standards of professionalism in the organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their career. The Executive Chef at William Jewell College, Jim is a member of the Fresh Ideas Culinary Council in charge of helping set the food standards and oversee other chefs within the company. He also serves as the President of the ACF Greater Kansas City Chefs Association, a membered organization of the state’s most distinguished chefs. However, he is noted for more than his genius in the kitchen. Jim is heavily involved in community outreach and service, both important considerations for being inducted into the AAC. “The process isn’t easy by any means,” says Jim. “It’s a ten-year commitment that requires a lot of dedication, experience, desire and of course, lots of paperwork and fact-finding.” Jim was recognized as a certified executive chef in 2001 and has always strived to become part of the highly acclaimed academy since beginning his culinary career. The AAC committee meets in the...

Supper Club 2017

Dear Food Friends – We’re having some fun and finding more friends for students whose dreams include the culinary and jazz professions and you are invited!!!! Les Dames d’Escoffier, a NFP organization which champions women in the food industry, has committed to creating a scholarship fund for young women who want to pursue their culinary educations. The beneficiary (ies) will be young women at the Broadmoor Technical School who could not continue their education in the food industry without the funding.  Les Dames are doing this in conjunction with the K.C. Jazz Ambassadors who are funding a scholarship for young people in music for the same circumstances. February 21 at Michael Smith’s. February 23 at Jasper’s. These two “Supper Club Previews” start at 5:30 p.m For $45 you will receive two glasses of wine or beer, appetizers, and fabulous jazz music from A La Mode.  And of course, you’re welcome to make reservations to stay on for dinner at either restaurant. The third event is on September 29th – our grand Supper Club 2017 at the American Restaurant’s brand new event space.  This event will be hosted by Debbie Gold, Renee Kelly, and several other noted chefs and it will be a true Supper Club environment – Angela Hagenbach and others will be supplying the entertainment.  Please put this on your calendar for now. If you’d like to go directly to the links to PURCHASE TICKETS, here they are: Michael Smith’s on Tuesday, February 21:  http://supperclubpreviewmichaelsmith.bpt.me/ Jasper’s on Thursday, February 23:  http://supperclubpreviewjaspers.bpt.me/ Broadmoor Bistro is a student-run skills application by the students in the Shawnee Mission School District. The...

Ben E. Keith ACF Culinary Salon 2017 – ACF Chefs Hot & Cold Competition 2017 @ Cox Convention Center

CLICK HERE TO DOWNLOAD THE OFFICIAL REGISTRATION FORM You are invited to compete in Ben E. Keith Foodservice ACF Culinary Salon competition to be held during the Ben E. Keith Foodservice Trade Show in Oklahoma City, Oklahoma. The Trade Show and Competition will take place at the Cox Convention Center, 1 Myriad Gardens, Oklahoma City, OK. Your entry includes complimentary admission to the Show. Category W — Customized Wildcard Category April 11th 2017 Vegas Strip Steak Competitors are required to prepare four portions of a finished entrée plate with the Vegas Strip Steak as the focal point of the entree. The protein must be fabricated in the kitchen and portioned for four servings. The entrée plate should have the appropriate accompaniments, garnishes, and sauces. The competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 minutes for plate up and 15 minutes for clean-up. Competition will begin at 9:00 am. Start times will be assigned no later than April 5th. Of the four portions, three are for the judges, and one is for display and critique. Competition kitchen is supplied with the following: 4 burner electric range with conduction oven (This is a home style range that will accommodate half sheet pan size), Shared reach in cooler, two work tables, sani-pail, soap pail, plastic wrap, latex gloves, cutting boards, 4 electric outlets, and trash can. Share kitchen will have running water sink, hand washing, freezer, and bag ice. Vegas Strip steak will be available to competitors on the day of the competition if requested. Competitors must provide at least four judges’ packets that include: recipes, all...

41st Annual ACF Greater Kansas City Chefs Association Culinary Benefit

We hope that you will consider participating in this year’s event on March 5, 2017 at 6pm. This is the only fundraiser that our chapter conducts and our financial stability is dependent on this one event. Please look over the following information that has been provided to assist you in your anticipated preparation for this event. This year’s event will take place at Johnson County Community college HCA building on March 5, 2017 at 6pm: Download the PDF form here. Please provide 400 pieces of food. (We will update you if this anticipated number increases significantly) You should plan to supply your own utensils, platters, chafers, heat lamps and centerpieces. Napkins with your logo are permitted but not required. The staff working in your both must wear black chef’s pants and white chef’s coats and chef toque (no baseball caps.) Chef coats and jeans are acceptable for set up. When your team arrives at the back dock to unload, volunteer assistants will direct them. Other apprentice volunteers will be present to expedite unloading. Please plan to move your vehicle to a designated parking area immediately after it is unloaded. Booth setup will begin at noon. Food stations should be ready at 5:45 p.m. Doors open at 6:00 p.m. If your station requires an extension cord, please bring one. JCCC will provide the following: Front table and draping (6 feet by 3 feet.) Back table (6 feet by 18 inches) All disposable plates, bamboo boats etc… Printed signs with your company name. KITCHENS – Ovens, steamer, walk in cooler, freezer, speed racks, sheet pans and hot boxes in limited supply....

41st Annual ACF Kansas City Chefs’ Association Dinner and Awards Tickets

ACF Members and Guests, please join our chapter with your team on… WHEN: Sunday, January 22, 2017 from 6:00pm – 9:00pm Cash Bar at 6:00 – 6:30pm Dinner and Awards 7:00pm – 9:00pm WHERE: Blue Hills Country Club 777 W Burning Tree Dr Kansas City, MO 64145 816-942-3292 Tickets are $50.00 per person. Tickets must be purchased by January 20, 2016 before 5pm. Ticket check in will be at the door the night of the event. PURCHASE TICKETS HERE: https://www.eventbrite.com/e/41st-annual-acf-kansas-city-chefs-association-dinner-and-awards-tickets-30403984135 Program will include the Announcements of: Apprentice of the Year Chef of the Year Purveyor of the Year Culinarian of the Year President’s Award For questions, please contact: Kathy Perkins Phone: 913-220-1925 Email:...

Tasting Judges Needed!

We need 3 ACF members, preferably certified, to act as tasting judges at Broadmoor on November 30, 2016.  The event is from 8am until 12pm, but we only need the judges for the tasting portion approximately 10am until 12pm. If interested in judging please contact Chef Trevor...

7th Annual Great Santa Run 5K

Donations are needed for this year’s Santa Run 5K. As always, the donations are tax deductible. The money raised and toys donated will stay in Kansas City to help Operation Breakthrough. The ACF Greater Kansas City Chefs Association will provide a post-run breakfast for all the runners in participation, which is an estimated 1,600 runners. DATE: Dec 11 th , 2016 @ 9am LOCATION: Johnson County Community College, Overland Park, KS   Items needed: any breakfast items and paper goods If you or your company can donate, please contact: Chef Ronna Keck 913-961- 2303 chefrk09@yahoo.com OR Chef Jim Tinkham,CEC,ACE Tinkhamj@william.jewell.edu For more information on the run: KC Running Company...

VitaCraft Outlet Sale

This Friday, September 30th through October 3rd, 2016 from 8am to 6pm – Overstocks, Samples and Discontinued items will be available as well as Factory seconds from production! FRIDAY, Saturday, Sunday, Monday...

HLA EDUCATIONAL FOUNDATION CASINO NIGHT & SILENT AUCTION FUNDRAISER

Sign up now to join us on Wednesday, November 30, 2016, from 6:00 pm – 9:30 pm at the Kansas City Marriott Downtown for our annual silent auction. Travel packages, dine-around packages, home decor, gift baskets, and more, will be up for bid. Proceeds from this fundraiser benefit the Educational Foundation, a 501(c)(3) non-profit that provides grants and scholarships to students studying for their hospitality degree. By supporting the auction you are helping us provide an education for tomorrow’s hoteliers. And, back by popular demand, Jacks and Aces Events will have their dealers and games at the event. Play roulette, blackjack, and other casino games. Winnings can be exchanged for raffle tickets at the end of the evening, and there will be a drawing for a fabulous prize. For your $25 per person donation, you will receive a buffet dinner, liquid refreshments, and gaming chips to start your play. Click here to download the REGISTRATION...

Hell’s Kitchen

HELL’S KITCHEN is looking for the next batch of talented, passionate and skilled chefs to work with Chef Ramsay in the hottest kitchen on earth. The bar is being raised and the series is looking for chefs and accomplished line cooks with several years of experience in professional kitchens. Eligible chefs will have the opportunity to audition in cities across the country for the chance to become the next HELL’S KITCHEN winner. Any interested chefs can apply HERE or email me...

Guy’s Grocery Games

Food Network is holding a nationwide search looking for professional cooks and highly skilled chefs from all backgrounds for “Guy’s Grocery Games.” This fast-paced cooking show puts their skills to the test in the ultimate supermarket showdown, with the chance to win up to...

Dairy Academy for Foodservice Excellence

On behalf of Midwest Dairy Association, you are cordially invited to attend the upcoming Dairy Academy for Foodservice Excellence.  During this day-long seminar, we will take you on a journey thought the Art of Cheese Making and Exploring various cheese with our senses.  We will provide some expectations for you on how specific cheeses should perform when added to your culinary creations and Mintel will take a deep dive into consumer insights regarding Cheese / Dairy on the Menu.  Finally, we will conclude our day with a tour of a local Dairy Farm – where you can review their Animal Care and Farm Sustainability practices. Additionally, I’d like to include that this program is approved for 8 Continuing Education Credits toward the initial or recertification application for ACF certification.   Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program Below is the invitation, along with a link to complete your online registration.  Space is limited so please plan to register soon using the link...

BEEF: Explore, Taste, Discover

EXPLORE how beef gets from the rancher’s gate to the restaurant plate. Ranchers believe that quality beef begins with quality care. The end result of quality care is a product with a TASTE that legends are made of. Join us as we DISCOVER:   Beef’s flavor factors as we TASTE differences between wet and dry aged, prime and select, grass and grain finished beef Beef Market Update…see what’s driving beef prices and what the forecast looks like New cuts and menu opportunities Beef resources specifically for foodservice professionals. This FREE 2.5 hour workshop will be offered September 22, at 1:30p AND September 23 at 8:30a. Workshop will be conducted at Johnson County Community College Culinary Arts Facility. Registration deadline is Monday, September 19, 2016 Please RSVP to: Sharla@kansasbeef.org Sponsored by: Kansas and Missouri Beef Industry Councils and Certified Angus...

Food & Media Arts 2016

CAFÉ Presents Food & Media Arts 2016 Metropolitan State University of Denver Sept. 30-Oct 2 This workshop will focus on branding your program or product by managing (or creating) your culinary image using both traditional and social media. Come to the workshop and collaborate with Internet-based foodservice partners as well as print editors. Discuss the next step in using Social Media and perfect your pitch. Learn how to incorporate culinary tourism into your business. Discover tips and tricks of food photography using your phone. Have you ever considered a blog? Come to Food & Media Arts workshop to learn more. Speaker list includes: • Adam Schelgal Co-owner of Snooze AM Eatery and founding member of EatDenver • Bret Thorn, Nation’s Restaurant News • John Imbergamo, publicist • Chef Robert Corey, CEC, Mise en Place Consulting • Lori Midson (Zagat) • Mary Humann, publicist • Jordan Blakesley and BrieAnn Fast, principals, b Public Relations specializing in hospitality and tourism public relations • Paula Thomas, blogger (Thesweetalmondblog.com) and adjunct faculty, Metro State University • Jackson Lamb, Metro State University • Daniel Pliska, CEC, AAC, executive chef and assistant general manager University Club of MU at the University of Missouri • Blake Sell, former staff photographer Reuters; global head of Associated Press photo business • Camila Rodriguez, CAFÉ webmaster Click here to register. Click here to see full agenda. Cost is $300 before Sept 1 and $350...

New Partnership With ACF to Benefit Chefs

August 19, 2016 (Washington, D.C.) After a long history of collaboration, the National Restaurant Association has announced a new partnership with the American Culinary Federation (ACF) that brings together North America’s largest professional organization of chefs and the leading business association for restaurants. This formalized partnership offers exclusive benefits to ACF and NRA members alike, including: opportunities for ACF members to earn continuing-education hours through judging and teaching opportunities with the NRA; recognition of ACF certification within the NRA; recognition of ServSafe Certification Program as the industry standard for chefs and foodservice professionals; discounts for ACF members to attend the NRA Show and other selected events; discounts for NRA members to attend ACF events; educational and mentoring opportunities through ProStart, ServSafe and Chefs Move to Schools; and a seat at the table for both ACF and NRA in industry council roundtables. “Whether it’s educating and mentoring the next generation of chefs, promoting certification and food safety training or leading through innovation and influence, this partnership stands to benefit ACF members through expanded opportunities and NRA’s ability to advocate on behalf of the industry,” said Thomas Macrina, CEC, CCA, AAC, president, American Culinary Federation. With restaurant industry sales expected to reach $783 billion in 2016, representing the seventh consecutive year of growth in restaurant sales, the restaurant industry is the nation’s second-largest private sector employer, with 80% of restaurant owners having started their industry careers in entry-level positions. “We are thrilled to enter a new chapter in our longstanding relationship with ACF,” said Dawn Sweeney, President/CEO, National Restaurant Association. “The National Restaurant Association and our Educational Foundation take pride in...

2016 Midwest Produce Expo

The Packer’s 2016 Midwest Produce Conference & Expo is August 15-17, 2016 in Kansas City. This event will connect buyers and sellers serving the Midwest in a two-day conference including an energetic networking reception, educational seminar and a full produce exposition featuring 75 leading fruit and vegetable suppliers.  All of this will take Crown Center Sheraton Hotel. They are offering complimentary registration to all ACF Greater Kansas City Chef members.  Below is the schedule of events and complimentary registration instructions for foodservice organizations.  In addition to members being invited, should anyone like to attend, feel free to register under the Allied category, using one of these two codes which will waive registration fees:  Full-Conference MPEA16 or Expo-Only Pass MPEOG16 We hope you can join us!   Day 1, Monday, August 15, 2016 Opening Reception 6:00-9:00 pm (Sprint Center Basketball Experience Museum – Full Conference pass required) Day 2, Tuesday, August 16, 2016 Educational Panel 9:30-10:15am (Full Conference pass required) Beyond the Data: Using Consumer Trends to Sell Fall Crops at Retail  – Learn how consumer data and trends can lead to more effective merchandising and selling of fall crops in the produce department. The Packer’s Greg Johnson and Produce Retailer’s Pamela Riemenschneider will use real-time audience responses in this interactive session. 10:15-10:30 (Full Conference pass required) Jan Fleming Award Presentation 10:30-11:30am (Full Conference pass required) Head Coach Bill Self, Kansas Jayhawk basketball will address attendees prior to Expo Opening Expo Hall Open 11:30-4:30pm (featuring 75+ fresh produce suppliers from around the country) Closing Reception 3:30-4:30pm (in Expo Hall) Day 3, Wednesday, August 17, 2016 Retail Tours 8:00-12:30pm – including Hen House, Price Chopper, Hy-Vee (optional...

Kids Baking Championship

Casting call for children ages 8-13 for Season 3 of “Kids Baking Championship.” They are seeking talented kids with the ability to bake a variety of different dishes, from scratch. Contestants will be selected to appear on the show to participate in a series of baking challenges. Ultimately, one winner will be awarded a grand prize! The flyer with more information is below. To apply, you can visit: bakingchampionship.com...

Tequila Tasting

There will be a Tequila Tasting on Wednesday, May 11th at 5pm at TeoCali, 2512 Homes Street, Kansas City, MO 64108.  We hope to see you...

KC Culinary Weekend for No Kid Hungry

KC CULINARY WEEKEND FOR NO KID HUNGRY JUNE 11 – 12 TO RAISE AWARENESS AND FUNDS TO HELP END CHRONIC CHILD HUNGER IN THE METRO AND BEYOND Bake Sale, Country Brunch and Bloody Mary Smackdown, organized by culinary philanthropist Gina Reardon,expected to raise $100,000, equating to a million meals for hungry kids. Food for thought: In large cities, including Kansas City, 25 percent of households with children are food-insecure, according to national nonprofit Share Our Strength (SOS). Kansas City caterer and culinary philanthropist Gina Reardon, owner of Catering By Design, is helping raise awareness for the cause with No Kid Hungry, a campaign launched by SOS. KC’s third No Kid Hungry event is slated for June 11 and 12—a two-day fundraiser featuring a bake sale with goodies from the city’s best-known chefs on June 11 followed by a Country Brunch and Bloody Mary Smackdown competition on June 12. Every dollar raised is the equivalent of up to 10 school breakfasts or lunches for low-income children. So far No Kid Hungry KC has raised more than $34,000; this year’s goal is $100,000, which equates to a million meals. “As a cook and mother, I’ve always had a need to feed,” says Reardon of her passion to end childhood hunger in Kansas City. “There’s no greater satisfaction than preparing something for another that they find nourishing, memorable and satisfying. The idea of any child not having what they need healthy food to give them the very best foundation for a promising future, is unacceptable.” Reardon has rallied some of the city’s top caterers, chefs, bartenders, food trucks, celebrity bakers—including Mayor Sly James—and restaurateurs to join the No Kid Hungry crusade. Some will...

Down the Garden Path – A Fundraiser for Kansas City Community Gardens

Wednesday, April 20th, 5-7 pm By Pryde’s Kitchen and Home and Les Dames d’Escoffier Wander to your heart’s content, be inspired by what’s new in all kinds of kitchen and dining apparatus, tools, and paraphernalia – and buy if you wish, knowing that a percentage of what you buy goes to KCCG. Pryde’s Old Westport 115 Westport Road Kansas City MO 64111 Schedule: 5:00 p.m.  ARRIVE and grab a glass of wine or a beer.  Greet and meet! 5:15 p.m.  Hostess Dame Louise Meyers, Owner of Pryde’s, inspires us with an Inspiralizer Demo and Tastng 5:30 p.m. Visit all six “Vegetables from the Garden” Food Stations throughout the store 5:45 p.m.  Listen to Ben Sharda, Executive Director of Kansas City Community Gardens, as he presents a Gardening Demonstration.  Get answers to your questions. Cruise this iconic store at your leisure.  What a great time to buy gifts!   Your wine and beer is on us until 7 p.m. Enjoy — all for a great cause! All for a Contribution of  $10 (Though we’d happily accept more) We hope to see you on the 20th! Bring your friends, too! The mission of Kansas City Community Gardens is to assist low-income households and community groups in the Kansas City metropolitan area to produce vegetables and fruit from garden plots located in backyards, vacant lots, and at community sites. KCCG supports Kansas City’s gardeners as they work to transform the food system, along with their nutritional habits, in backyard and community garden spaces throughout the metropolitan area. Learn more at http://kccg.org/. The mission of Les Dames d’Escoffier Kansas City, an invitational organization...

5th Annual St. Paul Chefs Classic – Knock Out ‘Bout

St. Paul’s Catholic School in Olathe is putting on a Chef Classic and they have found themselves short of Chefs to participate for the event. Vita Craft is going to be supplying the cookware for the event as well as a few pieces for the Silent Auction. There is a $250 dollar stipend for the participants as well as cross promotional opportunities for the chefs and restaurants. Click here for more information & click here to download an...

Made In KC Summit

FREE THIS SUNDAY! Mark your calendars for Sunday March 20th at 1pm for a summit of the movers and shakers around local in KC. For the first time, our summit will be open to not only the members of the Made In Kansas City Initiate but also members of the Kansas City Food Circle, the Kansas City Chefs Association and the KC Restaurant Association. Main topics to discuss will be sourcing local and new ways to access local in 2016. The City of Lenexa will be hosting the event and we look forward to your presence. Sign up here –...

2016 Discover Duck® Recipe Contest

Maple Leaf Farms 2016 Discover Duck Recipe Contest for professional chefs and culinary students kicks off Tuesday, March 1! The theme of the 2016 contest is “IntroDUCKtions,” and we ask participants to feature duck as an appetizer or first course recipe. We’d love to see recipes that utilize duck in exciting, new ways. Since duck substitutes easily for beef, pork or chicken, we think the possibilities are endless! Visit the contest web pages to learn more, or and find a contest flyer for chefs or for...

2015 Award Winners

From our 40th Awards Banquet this past Sunday evening: Greater Kansas City ACF Chef of the Year 2015 Mike Chrostowski Presidents Award 2015 Bridget McNabb Apprentice of the Year 2015 Isaac Dominguez Purveyor of the Year 2015 Vitacraft Culinarian of the Year 2015 Tom Stevens, Regal Distributing Allied Member of the Year 2015 Karie Keeney with...

Ice Carvings Contest January 30th, 2016

Wanted-Ice Carvers of all skill levels! Ice paid for! Big Prize Money! Just need to show up with tools and create their masterpiece! WHEN: Saturday, January 30th, 2016 from 10am to 1pm WHERE: Carving onsite the Crown Center terrace by the ice rink JUDGING: 1pm to 2pm Carvings will be transported and displayed at MRA 100th Anniversary Gala that evening Prize money-open class 1st Place $700, 2nd place $400, 3rd-place $250 = $1350 Prize money-student class 1st Place $200, 2nd place $100, 3rd place $50 = $350 Have spaces for 10-12 carvers/artists Contact Matt Chatfield for registration and information at matt.chatfield@erickson.com SPONSORED BY:...

CE Training March 18th

The ACF of Southeast Iowa is hosting a CE (certified evaluator) training March 18th and practical exam March 19th, 2016.  The training will be administered by Chef Chris Dwyer, CEC, AAC and Certification Evaluator Trainer.  The training course is 8 hours and will start at 8a on March 18th, lunch will be provided and run until 4p.  March 19th will be an opportunity for practical exams and apprenticing those exams.  Please check the ACF National website to register for the practical evaluator training.  Also if anyone is interested in practical exams for certification there are a few openings. You can find the information for the practical exams here: http://www.acfchefs.org/Core/Events/eventdetails.aspx?iKey=PE031916A&TemplateType=A The exams will be held at Scott Community College in Bettendorf Iowa March 19th.  The test administrator is myself, turley@grinnell.edu. Hotel is available at the Isle of Capri and is a short drive 2 miles or so to the practical site and the Evaluator training 8 hour course will be at the Isle of Capri property on the 18th of March. Please help pass this along to those who might be interested. Thank you and season well! Scott D. Turley, CEC CCO, GrinnellDining Grinnell College...

ACF President’s Dinner 2016: A Celebration of Apprenticeship

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...

40th Annual ACF Kansas City Chefs’ Association Dinner and Awards

ACF Members and Guests, please join our chapter with your team on… WHEN: Sunday, January 17, 2016 from 6:30pm – 9:00pm Cash Bar at 6:00pm Dinner and Awards 6:30pm WHERE: Banquet Reservations are in their – “Historical Lobby” Kansas City Muehlebach Hotel 1213 Wyandotte Kansas City, MO 64105 816-421-6800 Tickets are $50.00 per person and you can purchase them HERE: http://www.eventbrite.com/e/40th-annual-acf-kansas-city-chefs-association-dinner-and-awards-tickets-20045928913 Tickets must be purchased by January 15, 2016 before 5pm. Program will include the Announcements of: Apprentice of the Year Chef of the Year Purveyor of the Year Culinarian of the Year President’s Award Chef of the Year Nominees Jesse Vega, Richard McPeake, Mike Chrostowski Purveyor of the Year Vita Craft, Golden Boy Pies * Tickets must be purchased in advance by January 10th.  Ticket check in will be at the door the night of the event. For questions, please contact: Pat Lockwood Phone: 913-915-2941...

2016 SeedSavers-KC Seed Exchange

The 2016 SeedSavers-KC Seed Exchange will be at a new venue-Hampton Inn and Suites on the Country Club Plaza located at 4600 Summit, KCMO. The event date is January 16, 2016 from 11:00 to 2:00 pm. All seed savers are invited to bring their non GMO, non-hybrid seeds in single serve size envelopes(10-50 seeds) to trade with other seed savers. We will have vendors from local businesses at the event selling their products. Please contact us if you are interested in tabling at this event. The entry fee for attending is a minimum suggested donation of $2.00. Inquiries can be addressed to dayna@seedsavers-kc.org. The facebook page to find out more is here:...

Shop at the Junction to Benefit Sheffield Place

Shop at the Junction will benefit Sheffield Place—from 5 – 7:30 p.m. on Nov. 4 you can shop (15 percent of sales will go to Sheffield Place) for yourself and those on your holiday list; watch cooking demos byDames such as Donna Cook and Martha Pruitt. Richard Ng of Bo Ling’s and Gina Reardon, owner of Catering By Design, will also do demos (and we are confirming others!); and enjoy nibbles. Dame Judy Ensminger is graciously donating wine for the evening. Plus, a $10 donation at the door will make you eligible to win terrific raffle prizes (including a $300 basket from Function Junction) and take home a goodie bag, compliments of Function Junction. A Benefit for Sheffield Place 15% of evening’s sales to benefit Sheffield Place 5 – 7:30 p.m. Wednesday, Nov. 4, 2015 Cooking demos from Bo Ling’s Richard Ng; Rabbit Creek Product’s Donna Cook; Catering by Design’s Gina Reardon; Martha Pruitt & others; Wine, Cider & Nibbles. $10 donation at the door for Gourmet Raffle & Goodie Bag Complimentary parking Crown Center Retail Parking Garage Raffle includes: $300 basket from Function Junction Cookbooks by Karen Adler & Judith Fertig $50 Jasper’s Restaurant gift certificate $45 Whimsy Cheesecakes gift certificate and more! About Sheffield Place Sheffield Place, the only treatment and supportive housing program in Kansas City that focuses exclusively on highly-traumatized homeless mothers and their children, features an average length of stay of six months, provides intensive mental health and addiction recovery services, delivers all services onsite where the families live, offers continuing services to families once they transition to housing in the community, and ensures that all...

Bob Brassard, Cultivate Kansas City & Local Food in KC

Bob Brassard, partnering with Cultivate Kansas City, just raised Sunday night over $70,0000 at the KC River Market dinner for 300 people. This has to be largest local food fund raiser ever! Bob is on the cutting edge of teaching Local Food in KC area. His Culinary program is great, but he has brought his students to know where their food comes from. Trevor Thomas is so involved in this too. Bob lives this Local Food. I saw him Saturday at Overland Park market with students as every Saturday. And then Sunday this week with his students at Cultivate Kansas City fund raiser after teaching all week and then back to work Monday. This last Wednesday Bob took the time with all of this other happening to take the JCCC Local Food Class on tour of his...

Second Annual Missouri Pasture to Plate Tour

The Missouri Beef Industry Council is hosting the second annual Missouri Pasture to Plate tour to provide a unique, up-close, educational opportunity of the beef industry.  The tour will start in KC with a dinner and presentation from National Beef at the Argosy Hotel and Casino on Sunday evening, October 4th.  From there, we will travel to Joplin Regional Stockyards on the morning of Monday, October 5th to tour the 2nd largest stockyards in the US and learn about the marketing aspect of beef.  From Joplin Regional Stockyards, we will travel to a ranch in southwest Missouri for an authentic chuckwagon lunch overlooking the beautiful rolling hills of the Ozarks.  There we will hear from the owners of the family ranch describe their part in providing safe, wholesome delicious beef.  After the ranch tour, we will travel to St. Louis to Haue Valley Farm for a tour and hear from the owner of Crooked Creek Beef.  Here we will have a fine dining experience which will include a multiple course meal paired with various Missouri wines.  We will be lodging at the Wildwood Hotel near St. Louis.  On Tuesday, October 6th, we will travel to Circle A Feeders to learn about their operation and the value they place on product quality.  From Circle A Feeders, we will travel to St. Joseph, Mo and have lunch at the historic Hoof n Horn restaurant prior to our final stop at Boehringer Ingleheim Vet Medica to learn about the importance of beef animal health.  We will travel from St. Joseph back to the starting point at the Argosy Hotel and Casino. The...

Harvest Festival and Chili Cook-Off

FREE & Open to the Public! Date: September 26, 2015 Time: 9:00 AM – 3:00 PM CDT   Event Description: Join us on the Historical Downtown Square for the 11th Annual Harvest Festival and Chili Cook-Off! Vendor Registration Forms available! (Independent Representatives are unable to register online) Mail registration form to 6 W. Peoria – Paola, KS...

2016 Urban Food System Symposium

The 2016 Urban Food System Symposium will be held June 22-25 at the Kansas State University Olathe campus in the metropolitan region of Kansas City. Our goal is to bring together a national and international audience of academic and research-oriented professionals to share and gain knowledge on urban food systems and the role they play in global food security. This symposium includes knowledge on: urban agricultural production, local food systems distribution, urban farmer education, urban ag policy, planning and development, food access and justice, and food sovereignty. The 2016 Symposium is a partnership between the Kansas State University Global Food Systems Initiative and Cultivate Kansas City, a non-for-profit dedicated organization that grows food, farms, and community in support of a sustainable, healthy, and local food system in greater Kansas City. Find out...

American Royal reveals 2015 Barbecue Hall of Fame inductees

The American Royal Association has revealed the 2015 class of inductees to the Barbecue Hall of Fame. Every year, three individuals are honored in one of three categories: pitmaster, business/industry and celebrity/humanitarian. Paul Kirk (Pitmaster category), known as the “Kansas City Baron of Barbecue,” has earned hundreds of cooking and barbecue awards and has seven World Championships under his belt. He has written seven barbecue books and writes monthly columns for Kansas City Bullsheet, the Goat Gap Gazette and the National Barbecue News. For 12 years, he directed the Baron’s School of Pitmasters. He’s also a founding member of the Kansas City Barbecue Society. Steven Raichlen (Celebrity/Humanitarian category) has written 30 books, five of which have won James Beard Awards. His articles have been featured in Esquire, GQ and The New York Times, among other publications. He hosts several public television shows, including “Primal Grill,” “Barbecue University” and “Project Smoke.” He’s lectured on the history of barbecue at the Smithsonian Institution and Harvard University. The three inductees will be honored during a ceremony at the American Royal World Series of Barbecue on Oct. 3 at Arrowhead Stadium. Read more...

Highly honored chef practices and teaches his craft at Lee’s Summit supermarket

Mark Webster started his career as a cook in the Navy, which might be one reason he barely hunches over when maneuvering his lean, 6-foot, 3-inch frame — plus white toque — under the gleaming stainless-steel hood of his grill station. The toque — a classic pleated chef’s hat — pushes his height to “7 foot-something.” He shrugs at the inconvenience. “Not all kitchens wear ball caps,” he says. “I have never really cooked without a hat. It was the way I was brought up.” Read more:...

KANSAS CITY: OUR TOWN, OUR FOOD Taste, Trends & Transparency

Registration ~$50~($25/students) **includes lunch** Register Now When Monday, July 20, 2015 10:00 a.m. – 3:00 p.m. Where American Royal Bldg. 1701 American Royal Ct Kansas City, Missouri Hosted by Agricultural Business Council of Kansas City ~and~ Greater Kansas City Restaurant Association Join us on July 20 for the opportunity to hear from and interact with producers, food distributors, restaurateurs, and consumers with varying perspectives on a topic near and dear to all of us — food. Roxi Beck with the Center for Food Integrity will moderate the event, and Randy Krotz, CEO of U.S. Farmers and Ranchers Alliance will provide the keynote address. We are also excited to have Kansas City, Kansas Mayor Mark Holland provide the welcoming remarks. Panel Discussions Who Grows It – Producer Panel: Listen to farmers explain what they grow and why. Consumers depend on various complex production systems to produce safe and healthy food to meet today’s demand. Consumer preferences also determine what a farmer grows. A diverse consumer base that has a wide range of taste, economic and social factors to consider ultimately defines the source of their food choices. Who Supplies It – Food Distribution Panel: Grocers and distributors are the middlemen who move food from farmers and processors to restaurants and to your homes. This panel will discuss how they determine which foods to source and from whom. They will describe how food is acquired and how their business strategies may have changed over the past 5 to 10 years. Who Makes It – Restaurateur Panel: This group of restaurateurs and chefs will explain what all goes into preparing a full...

Cultivate Kansas City Urban Garden Tour

​The Greater Kansas City Chef’s Association is a sponsor for this event and is looking for teams to prepare and demo the local garden harvest from Broadmoor’s garden or gardens on the tour. This would be forSaturday June 27th and Sunday June 28th​ between the hours of 10:00 and 2:00 pm. If you are interested in participating as a team or team member, please contact the host, Chef Bob Brassard at Broadmoor Technical School Bob Brassard can be reached at 816-674-8959 or bcbrassa@gmail.com or you can contact Mike Hursey at mikehersey@hughes.net. *********************************************************************** There’s something for everyone during the Tour and events leading up to it. This self-guided tour is your chance to visit and learn from the people who are changing the way our city eats. Urban Grown Kick Off | Wednesday, June 24 | 6 pm reception, 6:30-8 pm event | Kansas City Public Library – Central Branch | Kick off Urban Grown events with a panel of community leaders reflecting on the last 10 years and looking forward to the next 10 years of urban agriculture and local food. Catering provided by local chefs; Boulevard beer. Eat Out Local | Thursday, June 25 | Dine at participating restaurants that offer special Urban Grown menu items featuring produce from local growers. Ten percent of sales will be donated to Cultivate Kansas City. Urban Grown Birthday Bash | Saturday, June 27 | 5-9 pm | Westport Middle School field | Celebrate 10 years of cultivating Kansas City with us! Pack a picnic (don’t forget the beverages!), bring a blanket, and enjoy the company of urban agriculture and local food enthusiasts. We’ll provide the birthday cake,...

Central Chefs, Foodservice Professionals and Culinary Students Honored at ACF Conference

AMERICAN CULINARY FEDERATION PRESS RELEASE For Immediate Release: Media Contacts: April 17, 2015 Jessica Ward: (904) 484-0213, jward@acfchefs.net Jennifer Manley: (904) 484-0247, jmanley@acfchefs.net Central Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Conference St. Augustine, Fla., April 17, 2015—Chefs, students and foodservice professionals from the American Culinary Federation’s (ACF) Central and Western Regions gathered for professional development and culinary trend seminars at ChefConnect: Indy. The conference took place at Indianapolis Marriott Downtown, Indianapolis, April 12-14. Conference topics included food, wine and beer pairings, edible technology, whole hog butchery, best practices for food allergies and GMOs. Attendees enjoyed hands-on workshops, culinary demonstrations, seminars and networking opportunities. Presenters included Thomas England, CEC, culinary instructor, Ivy Tech Community College of Indiana; Patrice Caillot, chef instructor, The French Pastry School of Kennedy-King College at City Colleges of Chicago, and Jensen Cummings, partner, Small Batch Creative and founder/chef, Heroes Like Us. For a full list of presenters, visit www.acfchefs.org/ChefConnectIndy. Regional awards were presented to Central Region chefs and students during the conference. The following ACF Central Region award winners will compete for their respective national titles at Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, July 30-Aug.3. ACF Central Region Chef Educator of the Year Carl Conway, CEC, clinical chef instructor, Purdue University School of Hospitality/Tourism Management, West Lafayette, Indiana; ACF Greater Indianapolis Chapter ACF Central Region Hermann G. Rusch Chef’s Achievement Award Bernard Urban, CEC, AAC, HOF, posthumous (1929-2014) ACF Central Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S® Timothy Prefontaine, CEC, executive chef, The Fort Worth Club, Fort Worth, Texas; Texas Chefs Association ACF Central...

Pastry Chef Kolika Kirk of Trezo Mare Restaurant

Pastry Chef Kolika Kirk of Trezo Mare restaurant gave an educational piece at the April ACF Kansas City Chefs meeting, held at the Westin Crown Center on “How to prepare a mango ice cream using dry ice”. She had both coconut and mango ice cream for everyone to try. Thank you Kolika!...

Beat Bobby Flay

Beat Bobby Flay, Food Network’s culinary competition is currently casting chefs for season 6! They are looking for talented, experienced, and competitive chefs around the country.  In this exciting series, chefs will be given the opportunity to compete against Bobby Flay in a culinary competition! For more information and how to apply, please visit their website at...

Pasture to Plate Beef Tour

The Kansas Beef Council is taking reservations for its upcoming Pasture to Plate Beef Tour and have limited spots available. Please email sharla@kansasbeef.org to reserve your...

Olathe District Culinary Arts Program Students Sweep Entire Kansas State ProStart Invitational Competition

The Olathe District Culinary Arts Program took 18 students to the Kansas State ProStart Invitational in early March where they swept the entire competition. Placing 1st, 2nd, and 3rd in edible center piece. 1st in the Management Competition, and 1st and 2nd in the culinary competition. This was the 10th year in a row that Chef Mike Chrostowski has lead the culinary team to compete at the National ProStart Invitational. In doing so they look forward to standing on the stage at the national level for the 7th year in a row. Congratulations Chef Chrostowski and team, and good luck at the national...

ACFEF Chef & Child Foundation

ACF Kansas City Chefs are making a difference in the ACFEF Chef & Child Foundation with a monetary donation. The Foundation’s mission is to educate children and families in understanding proper nutrition through community-based initiatives led by the American Culinary Federation chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity. Read more about the foundation here...

An Entrepreneurial Breakfast with Ferran Adrià

Special Events – An Entrepreneurial Breakfast with Ferran Adrià on Monday, March 30 at Nelson-Atkins Museum. Doors open 7:30 a.m., talk 8–8:30 a.m. in Bloch Lobby Tickets are $100 (Business Council are free) Spanish master chef Ferran Adrià consistently employs visualization and drawing as tools in the formation of his innovative cookery and overall creativity. Read more and sign up...

Cooking with Class at Johnson County Community College

This is a show that is broadcast on the JCCC television station and viewed by many. It is an opportunity to showcase our wonderful Kansas City Chefs. Generally the shows run 30-60 minutes. Requirements are: Develop a simple recipe that can be produced in the home kitchen Provide the recipe in writing Provide all necessary ingredients and smallwares that the home cook would have available. Be dressed professionally in a chef coat Contact Lindy Robinson 913-469-8500 or lrobinson@jccc.edu Dates and Times Available: 10:30, 1:00, 2:30 and 4:00 March 5 April 2 May 7 June 4 July 9 August...

Chef Mark Webster Accepted Into Honorable Order of the Golden Toque

Hy-Vee Lees Summit West’s talented Chef Mark Webster, has been accepted into the Honorable Order of the Golden Toque. The exclusive club was established to give recognition to chefs of at least 20 years’ service who have achieved high estate and distinguished service in the culinary profession. Membership is restricted to 100 lifetime members and something you cannot apply for membership in. Three Chefs who are already Golden Toque members feel Mark Webster has made a difference in the culinary world and is truly devoted to the culinary profession and arts. “I am incredibly humbled and remarkably grateful for this honor. I have known and read about many Golden Toque members and have tried to emulate them in everything I do.” Webster has had a long impressive culinary career starting in the US Navy and working around the world. “The Honorable Order of the Golden Toque in many ways represents the ultimate honor from my peers. I couldn’t be more pleased and proud.” Chef Webster is the past winner of the Greater Kansas City Chef’s Association Chef of the Year and the winner of a Presidential Medal, he won the Chef Professionalism of the Year Award for the Central Region, is a member of the American Academy of Chefs and is currently the Chairman of the Greater Kansas City Chef’s Association. Webster is also the National Ethics Chairperson for the American Culinary Federation will be inducted into the Honorable Order of the Golden Toque this...

Winners of the 39th Annual ACF Kansas City Chefs Association Dinner and Awards

Congratulations to the winners of our 39th Annual Awards Dinner last night! Here are last night’s award winners: Culinarian of the Year – Buddy Lahl President’s Award – Ronna Keck Apprentice of the Year – Aaron Phouthavong, Blue Hills Country Club Purveyor of the Year – Kansas Beef Council and U. S. Foods Chef of the Year – Jim Tinkham OUR...

JCCC Culinary Team Earns Top Honors in Competition

OVERLAND PARK, Kan. – The Johnson County Community College culinary team took top honors Nov. 14 in the annual John Joyce competition held at the college’s Hospitality and Culinary Academy. The team won a silver medal and had the top score of the event. The students on the team were Brian Leeper, Erica Webster, Austin Merz, Kathryn Ratzlaff and Filipe Padilla. They created a four-course dinner that included an appetizer, salad, main dish and dessert. Also competing were Team Nebraska from Metropolitan Community College and Pulaski Tech Culinary Arts and Hospitality Management Institute from Arkansas. The Nebraska team won a silver medal; the Arkansas team won a bronze. Also, two JCCC culinary instructors – Edward Adel and Todd Walline – won gold in the professional two-man mystery box team category. They were given a box of ingredients and had four hours to plan and make a four-course meal for...

The Great Santa Run 2014

Great Santa Run 5K Run/Walk and Santa’s Little Elves Kids Run The 6th annual Great Santa Run 5K is a great way to celebrate the holiday season while supporting Operation Breakthrough, one of Kansas City’s favorite charities. Don’t worry about the weather, as participants and their guests will be able to enjoy the indoor facilities of the Johnson County Community College before and after the race and don’t worry about leaving hungry as the Kansas City Chefs Association will be there once again cooking the best post race breakfast in town for race participants at no extra charge! All participants in the Great Santa Run 5K will receive IPICO chip timing, long sleeve tech shirts, finisher’s medal, top overall, masters and 5 year age group awards, and aid station on the course, and all Santa’s Little Elves Kids Run participants will receive a shirt and medal! Be a part of the holiday fun and sign up today to be a part of this great event. The one thing Santa does every year is bring children gifts. In Kansas City, thousands of children go without, so be a Santa and bring a $10 unopened, unwrapped toy to be given to local children at Operation Breakthrough. Click here for more information and to register. We’d like to thank those volunteers and companies who helped us with Santa Fun Run: Johnson County Community College Culinary & Hospitality Center Sysco Kansas City US Foods Reinhart Foods Ben E Keith Scavuzzo’s Foods Golden Boy Pies Jon Russell’ BBQ Hiland Dairy Regal Distributing The Roasterie Olathe North High – Culinary Arts Students Johnson County Culinary...

Broadmoor Urban Farm gives students firsthand farm-to-table lessons

BY JILL WENDHOLT SILVA | THE KANSAS CITY STAR | 11/15/2014 6:00 AM Bob Brassard squats in front of a raised mound and uses his thick, knife-scarred and oven-singed hands to swipe away a thicket of creeping green sweet potato vines. He points to blobs of white and orange threatening to poke above the surface. “We’re in beet territory,” he proudly proclaims. “What you want to do is pull it straight up by the stem.” It’s the first week back at school, and Brassard wears his chef’s coat over cargo shorts as he merrily tromps in a pair of kitchen clogs through the neat rows of rich brown Missouri Organic dirt, considered the gold standard by local urban farmers. He’s leading a group of his students through the new Broadmoor Urban Farm, a quarter-acre plot of land behind the Shawnee Mission School District’s Broadmoor Technical Center at 6701 W. 83rd St. in Overland Park. Read more here:...

Support ACF Culinary Team USA

We are pleased to announce that CHEF’S CRAFT™ Gourmet Chicken Sausage is a new sponsor of ACF Culinary Team USA! This is an exciting sponsorship and one that can truly provide support for the ACF Culinary Team USA while generating significant excitement around a new line of products that can assist in menu diversity. For every case of CHEF’S CRAFT™ Gourmet Chicken Sausage purchased by an ACF chef, CHEF’S CRAFT™ will donate $5 to the ACF Culinary Team USA!   The program will be announced during the ACF National Convention in Kansas City on 7/25-29, but we wanted to give you a sneak peak. If you’re planning to attend make sure to stop by Wayne Farms tradeshow booth #255. Follow this link to the Rebate form and here are some Important Terms of the Rebate Proof of purchase will be provided by ACF member in the form of a rebate form with accompanying distributor invoice or velocity reports This rebate cannot be redeemed in conjunction with another promotion or deviated pricing Complete instructions and terms for redemption are available at www.chefscraftgourmet.com/acf This is an incredible opportunity to support our TEAM and new sponsor! Let’s get behind this program and help our Team succeed! Let your chapter lead the way!!! One team. One dream. Joseph M. Leonardi, CEC ACF Culinary Team USA, Team...

ACF Chef’s 2014 National Convention is Almost Here!

ACF Chef’s 2014 National Convention is almost here, and we’re excited to host amazing chefs and culinary experts from across the nation in Kansas City! Learn more about the event at www.acfchefs.org. ACF Greater Kansas City Chefs Association couldn’t be prouder to host  #ACFChef’s 2014  National Convention! Check out the presenter line up, culinary events and more at www.acfchef.org. The 2014 #ACFChef’s National Convention is coming to Kansas City! Are you ready for culinary competitions, food demonstrations and networking with some of the best chefs in the industry? Sign up...

Central Regions Conference Awards

In St. Louis in March, at the Central Regions conference, the Knowledge Bowl Team from JCCC won Silver Medals, the JCCC Culinary Team won Gold Medals and will represent the Central Region of the ACF here in Kansas City at the National Chefs convention. Chef Jess Barbosa was awarded a Presidential Medallion. The Chapter was awarded a Chapter Achievement...

American Academy of Chefs (AAC)

Chef Paul Santaularia will be inducted into the American Academy of Chefs (AAC) at the Academy Dinner that will be taking place during our National Convention this July 2014. In addition, Chef Felix  Sturmer from JCCC is also going to be made an Honorary member of the...

Pastry of the Year Competition

Pastry Chef Doug Flick Professor at Johnson County Community College (JCCC) has been selected to represent the Greater Kansas City Chefs Association at the regional conference in St. Louis, MO this March in the Pastry Chef of the Year...

Award Winners

Award Winners of the  The 38th Annual ACF Kansas City Chefs’ Association Dinner and Awards Ceremony: Winners for 2013 were Winner Culinarian of the Year: Laura Laiben -Kansas City Culinary Center and Michael Hursey – Casa Somerset Presidents Award: Chef Mike Chrostowski -Olathe North High School Purveyor of the Year: The Roasterie Chef of the Year: Chef Todd Walline -Blue Hills Country Club Many thanks to our Board members, the Marriott,Tim Gordon, Executive Chef Ronnie Kotz and his staff, US Foods, Kathy Perkins and eveyone else who put extra time and effort into this...

Chef Carl Thorne-Thomsen named Chef of the Year

This is KC – KC Magazine has honored Chef Carl Thorne-Thomsen as chef of the year in their annual food issue. Read the digital version of the magazine here. Story by Kimberly Winter Stern Chef Thorne-Thomsen’s Braised Beef Short Ribs Named as one of the Best Dishes of 2013.         Chef Thorne-Thomsen’s Braised Beef Short Ribs with gnocchi, bacon, green beans and onion rings named as one of the best dishes of 2013 in Kansas City by the KCUR Food Critics. Enjoy it in 2014! Chef Thorne-Thomsen named FOOD & WINE magazine’s 2013 The People’s Best New Chef...

38th Annual ACF Kansas City Chefs’ Association Dinner and Awards

Please Join Us for The 38th Annual ACF Kansas City Chefs’ Association Dinner and Awards Ceremony Sunday, January 19, 2014 Marriott/Muehlbach Hotel Kansas City, MO 6:00 p.m. Cocktails 6:30 p.m. Dinner & Awards Tickets Must Be Purchased in Advance by January 14th at www.kcchefs.org Adult Tickets $50 Student Tickets $25 Reserved Table of 10 available for groups or businesses for $500 This year’s nominees include: Chef of the Year Richard McPeake Todd Walline Chris Hall Mike Chrostowski Purveyor of the Year Ben E. Keith The Roasterie GET TICKETS: Click here to purchase tickets now  * Tickets must be purchased in advance by January 15th.   Ticket check in will be at the door the night of the event.  You will not receive a ticket in...

Three Kansas Citians leave 9-to-5 jobs to work in the food world

Ever dreamed of quitting your corporate job to start your own culinary school, run a bed-and-breakfast or tend a farm that supplies top restaurant chefs with unusual produce? Three Kansas City area professionals — Laura Laiben, owner of the Culinary Center of Kansas City; Mike Hursey, owner of Casa Somerset in Paola, Kan.; and Linda Hezel of Prairie Birthday Farm in Kearney — have taken the leap, and they aren’t looking back. Since the economic downturn there has been an uptick in the number of culinary students who are 35 or older swapping a 9-to-5 job in a cubicle for the less-predictable rhythms of working in a professional kitchen, according to Michael McGreal, a spokesman for the American Culinary Federation. Many baby boomers have long been fascinated with the culinary industry. These career changers are the first to admit that peeling a pile of potatoes or standing over a hot grill isn’t exactly the glamorous stuff of food TV, yet loving what you do, they say, has a way of feeding the soul. The Main Dish Laura Laiben, aka “the main dish,” enters a staff lunch at the Culinary Center of Kansas City wearing a bright pink chef’s coat and broad smile. She navigates the crowd, shaking hands with familiar guests and introducing herself to others. “We want to take the mystery out of food, wine and entertaining and we try to give (guests) an exceptional experience,” she says. The Culinary Center of Kansas City opened in 1998 and today offers more than 650 cooking classes and 350 team-building events annually. Overseeing the operation is Laiben, a one-time lawyer who eventually...

Congratulations to the 2013 Award Winners!

Missouri Restaurant Association Employee of the Year awards October 1st, 2013 at Westin Crown Center in downtown Kansas City   2013 Employee of the Year Winners Krystian Lestourgen – Barley’s Brewhaus – Overland Park Server of the Year Taylor Leonard – Houlihan’s Kitchen Employee of the Year Marina Somers – Pizza 51 Front of House Employee of the Year               Peter Richardson – Garozzo’s Ristorante Back of House Employee of the Year Tim Bradley – J. Gilberts Bartender of the Year Ray Comiskey – The Capital Grille Chef of the Year Rafa Guzman – Manny’s Restaurante Kitchen Manager of the Year Bill Cusick – J. Gilberts Front of House Manager of the Year Laura Bird – Treat America Food Services Office Employee of the Year Wojo O’Hara – Lidia’s Restaurant Overall Employee of the Year Michael Barry – Major Brands Allied Employee of the Year Anthony Brancato – Excel Linen Supply Allied Office Employee of the Year Jenny Vergara Media Person of the Year   2013 Scholarship Award Winners Kathryn O’Connor – James H. Block Scholarship Carmaleta Gilmore – Jerry Vincent Scholarship Casey Godinez – John Joyce Scholarship Rikianne Gendvil – Joe Adelman Scholarship Donna Frazier – GKCRA Scholarship Cody Mossman – GKCRA Scholarship Everett Arruda – GKCRA Scholarship Richard Ndirangu – GKCRA Scholarship Morgan Gibbs – ProStart Scholarship   Ellis Foundation Scholarship Recipients – Kassie Curran Meghan Hardman James French Mollie Barbee Ashli Tucker    ...

Ray Comiskey, Missouri Restaurant 2013 Chef of the Year!

Greater Kansas City Restaurant Association Reveals 13 Employee of the Year Award Winners and Announces Scholarship Recipients Industry Icon Presents Keynote as Awards Presented for Outstanding Leadership, Service and Commitment at the Gilbert Robinson Leadership & Awards Dinner Greater Kansas City Restaurant Association KANSAS CITY, Mo. (October 2, 2013) – The Greater Kansas City Restaurant Association (GKCRA) served up a night themed of “Leadership” at its annual Gilbert Robinson Leadership Awards & Dinner. The keynote speaker of the evening was national restaurant industry leader and icon, Phil Hickey, chairman of National Restaurant Association and CEO, chairman of Miller Alehouse Restaurants, former CEO of RARE Hospitality and former executive of Kansas City’s Gilbert Robinson Restaurants. Highlights of Hickey’s speech included decades of Kansas City restaurant history and its impact nationally through his career and the careers of his many mentors. Emphasizing the theme of leadership within the restaurant industry, the annual event celebrated and recognized future leaders, present leaders and community leadership coming together to enhance the Kansas City dining experience. Following the keynote, the GKCRA announced 13 “Employee of the Year Awards” and 14 scholarship recipients, honoring the top restaurant industry leaders and future leaders committed to excellent service and quality dining. All “Employee of the Year Award” recipients were nominated by an employer, customer or colleague and work for a member company of the restaurant association. None of the recipients were notified of their award in...

ACF Competitions

Competitions Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. Participation in ACF approved competitions will also earn you continuing education hours for ACF certification. ACF Competition Calendar View upcoming competitions. ACF Competition Manuals Professional Competition Manual Student Competition Manual ACF Approved Culinary Competition Judges View list of current judges, or find out how you can become an ACF judge. Add Credibility to Your Competition Register your competition with ACF. Baron H. Galand Culinary Knowledge Bowl Teams of student culinarian members compete in a double elimination, jeopardy-style competition for the chance to become national champions. More Student Team Each year, four student teams prove themselves worthy of a greater challenge—the ACF Student Team Championship. More Current Classical Dish Requirements ACF Culinary Team USA ACF Culinary Team USA exemplifies professionalism and creativity in major international culinary...

2013 Best of Kansas City Chefs

Please join us for… 2013 Best of Kansas City Chefs “Harvest for Harvesters” Thursday, October 24, 2013 at 6:00pm – 9:00pm Johnson County Community College Hospitality Program and the American Culinary Federation -Greater Kansas City Chef’s Association New Location for 2013 Sheraton Kansas City Crown Center | Exhibit Hall A 2345 McGee, Kansas City, MO 64108 Phone: 816-474-4400 Click here to find out more and purchase tickets! The Best of Kansas City Chefs is a culinary benefit that is sponsored by the ACF Greater Kansas City Chefs Association every year. What is the Best of Kansas City Chefs? The evening showcased the Chef’s signature dishes and provided guests with one-on-one contact with some of Kansas City’s best Chefs! Food is one of the most basic human needs, yet many don’t know where their next meal is coming from. They are children, the elderly, the disabled, the unemployed and the working poor in our community — perhaps even in our own neighborhood. Here in Kansas City, as many as 66,000 of our neighbors do not have access to the food they need to sustain their health and strength every week. Many of them rely on emergency food programs such as food pantries, soup kitchens and shelters to put food on the table for their families. Harvesters is a food bank, which is a centralized food collection and distribution facility that provides food and household products to agencies serving people in need. All proceeds from the event is benefiting Harvesters right here in Kansas City and also support the Chef Apprenticeship Culinary Program at Johnson County Community College. As the public’s interest in...