Australian Culinary Federation Membership Values
The Australian Culinary Federation is the national organization representing professional Chefs, Cooks and Apprentices. We seek to participate and advise in the establishment, maintenance and improvement of national and international culinary standards.
Australian Culinary Federation membership provides members access to our vast network via the intrinsic web we weave, through state chapters, regional groups, social events, competitions, and interest groups, allows all members to network with colleagues and participate in the federations work.
Nothing surpasses the friendships, the relationships, the creativity, the personal development, career opportunities and the satisfaction of being among a group of comparable people who have chosen The Australian Culinary Federation as there own. By association with the ACF you will be able to strengthen your network creating huge opportunities for yourself individually and in business to demonstrate your support and camaraderie for the Australian Food Service Industry..
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CONGRATULATIONSTO CHEF ROSS HOWELL AND COMMIS ANGELA BROWN
Ross has placed 3rd in the International Global Chef Challenge in SantiagoChile at the WACS 34rd World Congress.
600 local selections 80 national finals and 7 continental finals resulted in the top seven chefs competing in the Global Final.
Dale Lymans fabulous presentation at the WACS congress in Chile
34th WACS World Congress 2010 Santiago Chile Diary.
CONGRATULATIONS TO PAUL MOORE A couple of hours ago in Santiago at the WACS Congress Opening Cocktail Party Paul Moore was presented with Honorary Membership of WACS. Paul has dedicated over 45 years to the culinary industry as a chef, trainer and owner operator. Although retired from teaching since 2006 Paul can still be found on a regular basis at various teaching centresthroughout the state helping out! Paul is a member of the ACF Victorian Chapter he is the National Web master a true gentleman and a credit to the profession. Deb Foreman ACF Certified Chef De Cuisine On behalf of tha Australian Culinary Federation SA Chapter, heartfelt Congratulations on your WACS Honour.
Looking forward to seeing reports on the website.
Kind regards
Sandra Foreman
Secretary ACF Sth Australia 0428855623 Paul, Hi Chef Paul
On behalf of all the ACF QLD members congratulations on being awarded Honorary Membership of WACS. This is a truly a fitting and well deserved award that you have recieved and it a true indication of the quality of Chef and person that you represent.
Well done Paul
Culinary Regards
BRUNO GENTILE
Hi Paul, I congratulate you on your being presented with Honorary Membership of WACS. Jock Stewart.
Fantasticnews, Please pass on my well wishes and we are very proud of him, Claire Deb, thats great news could you please pass on my congrat's to paul well deserved
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Australian Culinary Federation Queensland, Brisbane, Host Live Cooking Expo
Fonterra Restaurant of Champions’ and Salon Culinaire
Fine Food Queensland 21-23 March 2010
Over Three Hundred highly talented chefs, from the Queensland Hospitality Industry, will compete for over $20,000 in cash prizes at the 2010 Fonterra Restaurant of Champions’ and Salon Culinaire held over three days at Fine Food Queensland at the Brisbane Convention and Exhibition Centre, in the Moffat custom built commercial kitchens.
In an era where television culinary shows are in abundance, this ACF Queensland Chef’s association brings the reality, excitement and pressure of live cooking to Brisbane, challenging the local chefs using the freshest ingredients Australia has to offer. Gourmet dairy, Tasmanian Salmon, MLA Beef and Australian grown exotic mushrooms are an example of the high quality ingredients being turned into culinary masterpieces this year.
2009 Australian Culinary Olympic Team and medal winner Daniel Hiltbrunner quoted, “this Queensland competition compares to International culinary events of a very high standard”. The competitors will grow in experience and knowledge. Further leading to industry recognition, career advancement and a strengthening of the hospitality industry in Queensland.
A team of Australian Culinary Federation (ACF) internationally accredited judges led by Chief Judge Danny Ward of the Hospitality Training Association, will scrutinize every competitor and challenge them to utilise classical cooking techniques and ingredients to create modern dishes with outstanding depths of taste and texture.
Australian Culinary Federation Brisbane President David Clem sees the event as a great educational experience. “Our association aims to provide ongoing professional training and support to our members. This competition is one of a number of initiatives planed for this year along with networking events. The Australian Culinary Federation is rapidly growing in Queensland and the future looks bright for the Queensland culinary scene”.
GOLD SPONSORS FONTERRA RESTAURANT OF CHAMPIONS 9 competitions, 8 Hot Kitchens, 3 days Brisbane Convention & Exhibition Centre, The Fonterra Restaurant of Champions’ The Modern Asian Challenge HTA Rising Chef of Australia Challenge Apprentice Chef of the Year Challenge 1st year Apprentice and Trainee Knife Skills The Salon Culinaire for Qualified Chefs and Apprentices – All Information, Competition Criteria and Application Forms on: |
press release lists all the Proud to be a chef applicants.
Please be advised the following chefs have been selected to represent Australia in Singapore in April
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Endorsement letters for our Certified Chef's Programme
To A.C.F., I would like to make a comment about the Certified Chef programme/examination. I think that this is a fantastic way to attain and clarify credibility within this industry. I found that the examination was very thorough and extensive and that the questions were excellent in terms of what a certified chef should know and very relevant to today’s kitchens. The operation of the examination was very easy to get into. I found that at the end of the test, that I had 2 minutes 50 seconds only left, but I think that that also is testimony to the depth of the questionnaire. Many thanks for facilitating this course, and if I can be of any assistance, please let me know. Regards, |
Dear George I would like to thank you and the ACF National on having the initiative to put the ‘ Certified Program ‘ together, there has been a lot of thought and process gone into establishing this system that will benefit not only the chefs of Australia, but also the mangers and future employers of these chefs. I am probably in a good situation to comment on the ACF’s program, as I was the original chef for WAC’s that did their pilot program back in December 2005. The Australian program I found to be challenging in a number of ways, in regards to the knowledge require in not only the culinary field, but also the administration strain of the program. The final assignment was a challenge and made you open your mind and gave you the opportunity to test yourself to see how much you do actually know. With out giving too much away to my fellow colleagues, the question were fair with some of them I did not know, and had a guess at, but more importantly were more relevant to our part of the world without having to convert into US on liquid measurements and American term. I recommend to all ACF members and chefs in general to take the challenge and probably do as I did and test yourself on the Culinary Quiz first, just to get the hang of answer questions in a short time frame. George, I take my hat off to you ( yes I still wear one ) and also the ACF National and on this great program. Kind regards Rick Stephen |
On the couch with exec chef of Pacific Jewel.........
BOCUSE D’OR 2011 Australian selection competition, Monday 17 th of May 2010 BDO Criteria & Candidate application2011 BDO Criteria & Candidate application Please find attached the updated BDO Criteria for the 17 th of May 2010 cook-off. As announced in the last Dinner minutes the proteins are finalised: · 2 Barramundi @ 3 kg each scaled and gutted, 4 green Sandcrab (blue swimmer), 2 lobsters @600grs each · Freestone Lamb: 2 saddles flap on, 2 necks, 4 kidneys from the saddle, 400 grs lamb sweetbread. Many thanks and kind regards Romain Romain Bapst - Executive Chef - IL Centro restaurant & Bar -
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Dear Members of the Royal Australian Navy, It is my pleasure to announce that the Royal Australian Navy has recently become a significant member of the Australian Culinary Federation. As the National President I personally I welcome you as a new member to our great organisation. Your membership is endorsed and funded by the ‘Assistant Director Navy Professional Requirements – Supply (ADNPR(SU)) CMDR Lisa Batchler RAN’. Your membership in the ACF will bring many benefits and you are urged by (ADNPR(SU) and the RAN Cook Category Sponsor – WOCK . Craig Nickels to make the most of your membership and this opportunity. Please read the attached document outlining the Australian Culinary Federation and the opportunities for you as new members. Hope to catch up soon!! Best Regards Peter Wright. |
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