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..
Read my Presidents reports for
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Phone: +61413150599
new look web site coming soon March
Dear Colleagues,
WACS will be conducting a Judges Workshop in Singapore on April 19th 2010 the program will be as follows.
8.45 am Meet at Swiss Hotel Singapore
9.00 Registration particulars taken and payment
10.30 Morning Break
12.30 lunch provided
15.00 afternoon break
The evening a welcome cocktail party
Next day - assigned to a section of FHA as a junior/observer judge to put into practice your learnings.
The cost of this is $100 SIN per person, you will need to provide your own transport and lodgings.
Please contact either Rick Stephen at Rick_Stephen@sats.com.sg or Ragnar Fridriksson at ragnar@passionfood.fr to make your reservation, spaces are limited.
This is your opportunity to join the jury membership and will probably not be offered in Singapore for another 2 years.
Regards
Rick Stephen CMC
Sorry this is now fully booked out
GOOD AFTERNOON LADIES AND GENTLEMEN
Yes that time has arrived to start thinking about 2010 NGCH and now we are on FACEBOOK..check out the site for pictures and video and the latest information on the competition
To be eligible for entry, you must be an Australian resident, not older than 25 years on 30 September 2010 and form a team of two and decide on your team leader.
Just follow the links below to website and down load the entry form.
The State Finals will be held on the following dates
ACT CANBERRA INSTITUTE TECHNOLOGY 18TH JUNE
VIC WILLIAM ANGLISS 22ND JUNE
NT CHARLES DARWIN UNI PALMERSTON 30TH JUNE
SA REGENCY PARK 6TH JULY
QLD NTH CAIRNS TAFE 10TH JULY
NSW RYDE COLLEGE 13TH JULY
QLD STH GOLD COAST INSTITUTE OF TAFE 24TH JULY
WA WEST COAST TAFE 1ST AUGUST
TAS DRYSDALE HOBART CAMPUS 4TH AUGUST
Please contact the ACF National Office if you require more information.
Deb Foreman
ACF Certified Chef De Cuisine
National Office Manager ACF
Email acfnationaloffice@austculinary.com.au
Ph 03 98169859 Fax 03 98175703
www.austculinary.com.au
Highlights from WACS Congress 2010 Santiago Chile
Stop press Australia came 3rd in the final of the global chef''s challange.Won by Indonesia.More
Please be advised the following chefs have been selected to represent Australia in Singapore in April More
All things Chile world congress 2010 More
TV Trivia. Master chef Australia is showing on British TV.
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.
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 |
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 welcome you as a new members 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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