VERONA, N.Y. — In a state-of-the-union-style address delivered at the 2013 ACF Northeastern Conference in New York, Michael Ty, president of the American Culinary Federation (ACF), was enthusiastic about the association’s accomplishments in recent years and cautiously optimistic about its future.
“I’m glad to report that over the past three years we’ve built a surplus of $1 million, a great improvement on the losses experienced in previous years,” he said. “Our financial stewardship is strong, but we’ve also improved or built new links with 35 other related industry groups, an important leadership role for the ACF as the largest [20,000 to 21,000 member] association.” He also cited an ACF program to build professionalism in its management by establishing “officer-training” initiatives for elected officials.Ty has had a special relationship with Canadians, including several cross-border presidential visits with officers of the Canadian Culinary Federation. Looking ahead to ACF’s 2013 National Convention and July elections in Las Vegas, Ty offered some words of wisdom. “We [the Board of Directors] shouldn’t be changing out goals and activities every time we change officers — we must stay focused on longer-term plans and issues and build on all that has already been accomplished. As past-president, I hope to contribute to the goals that have been set.”
A highlight of the conference was the prestigious reception and dinner of the American Academy of Chefs (AAC). The black-tie event of the honour society of ACF was attended by 120 participants, including Canadians Peter Huebner and his daughter from Canada Cutlery Inc., chef Suman Roy of Campbell Company of Canada and chef/professor Samuel Glass of Centennial College.
Hosted by AAC Chair Stafford DeCambra, corporate executive chef, PCI Gaming Authority, Atmore, Ala., the Academy represents the highest standards of professionalism in the organization, society and industry. Its primary mission is to promote the education of chefs by mentoring and awarding scholarships to students seeking a future in the culinary industry; it also provides grants to professional working chefs looking to further their career.
