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The Stockpot, March 2026
President's Report
As I sat down to begin this week’s article, I realized something important: it’s Volunteer Week. With that in mind I’m shifting gears from my original topic to celebrate the many ways our San Diego chapter’s chefs and volunteers give back to the community.
Throughout the year our chapter’s chefs de cuisine step up to support a wide range of community events, and it has been both an honor and a privilege to be part of many of them. I always enjoy hearing the stories from fellow chefs about the projects they’ve participated in over the years — it’s become one of the things we most look forward to as a group.
We can’t list every effort here, but a few highlights illustrate the scope and impact of our work:
- Holiday meals for communities in need: We partner with organizations such as the Boys & Girls Club and Casa Familiar to prepare festive holiday meals for families who need a little extra support.
- Monthly brunch for veterans: Each month we prepare a brunch for the local American Legion. This program has been a tremendous success, providing not only nourishment but also community connection and support for our veterans.
- Feeding the Flock SD: This program serves people experiencing food insecurity. With our chapter’s ongoing help, Feeding the Flock SD has grown steadily — and is opening an additional distribution site this month.
- Fallen Officers Golf Tournament: This all-day event is a major undertaking for our volunteers. It’s also a lot of fun and raises crucial funds for the families of officers who have made the ultimate sacrifice.
Toques off to everyone who donates their time, skills, and resources — your generosity matters. But let’s not stop here. Imagine what we could accomplish if every chapter member donated just a couple of hours a month. We could aim to be known as the chapter that gives back the most in our community.
If you have ideas for volunteer projects, want to join an existing effort, or can spare a few hours to help at an upcoming event, please reach out. Together we can keep building programs that feed, support, and uplift those who need it most.
I am looking forward to seeing you at our Monthly General meetings always on the third Monday of the month.
Thank you again God Bless your servant hearts.
Debra Childers Founder
FeedingtheflockSD
Chef De Cuisine San Diego President
619-709-2292
How may I pray for you?
ACF National President Report
Dear ACF Members,
It’s an honor to serve as your National President, and I want to thank you for the passion, dedication and innovation you bring to our profession every day. In a world where the culinary landscape evolves at a breathtaking pace, it is your commitment that keeps the American Culinary Federation at the forefront of excellence.
This year, as we look ahead, I want to shine a spotlight on something foundational to our success: health and wellness. As cooks and chefs, we pour our hearts into creating memorable experiences for others, often at the expense of our own wellbeing. But let’s flip the script. True mastery in the kitchen begins with taking care of ourselves first. I’ve seen firsthand how long shifts, high-pressure environments and irregular hours can take a toll.
Yet prioritizing our physical and mental health isn’t just selfpreservation; it’s essential to sustained creativity, leadership and longevity in this industry. Start with the basics: ensure you’re getting enough sleep, stay hydrated throughout the day, invest in comfortable, supportive shoes and practice good ergonomics to help prevent strain during long prep sessions.
Mental resilience is just as critical, especially when the kitchen gets tough—and we all know it can. Acknowledge the hard days; it’s okay to feel overwhelmed. Build resilience through small, daily practices, such as a 10- to 15-minute morning stretch or yoga session to center yourself before the rush. On days off, prioritize activities that help you recharge—a brisk walk, a gym workout focused on strengthening your core and back or simply unplugging with a good book.
Foster a supportive kitchen culture by encouraging open conversations about stress. Simple mindfulness techniques, like focused breathing during service, can make a meaningful difference. Remember, a positive mindset isn’t about ignoring challenges—it’s about facing them with tools that keep you grounded. Resources such as ACF’s Wellness Toolkit, including webinars on anxiety management and work-life balance, are available to support you. Let’s commit to leading by example and creating environments where self-care is celebrated, not sidelined.
Looking ahead, 2026 is shaping up to be a transformative year for culinary trends. We’ll be highlighting innovations that blend sustainability, bold flavors and health-conscious approaches.
Expect a surge in fermented and preserved ingredients, adding depth and gut-friendly benefits to menus. Texture will play a larger role, with crunchy, multi-sensory elements elevating everyday dishes. Tart and acidic flavor profiles, alongside elevated proteins in unexpected applications, will continue to influence menus, while mini formats and open-fire cooking offer new ways to balance indulgence and restraint. These trends aren’t just buzz—they’re opportunities to innovate while honoring our roots.
Of course, no message would be complete without rallying around our upcoming gatherings. Mark your calendars for the ACF National Convention in Grand Rapids, Michigan, from June 28 to July 2 at the DeVos Place Convention Center. This event is going to be super exciting not only because of the big ideas and bold flavors we’ll explore, but because Grand Rapids’ vibrant culinary scene aligns perfectly with our mission.
On the international front, the WorldChefs Congress & Expo 2026 will take place in the U.K. from May 16 to 19 in Newport, Wales. With the theme Pasture, Passion, Plate, the event will celebrate the farm-to-fork journey and cultural connections through food, offering an opportunity to engage with chefs from around the world.
Closer to home, I encourage you to join our colleagues at the Canadian Culinary Federation National Conference, May 25 to 28, in Ontario’s Waterloo Region. This gathering brings together chefs from across North America to collaborate, compete and celebrate our shared craft.
As we move through 2026, let’s embrace these opportunities with renewed focus. Prioritize your well-being, engage with emerging trends and connect through these important events. Together, we’re not just cooking—we’re building a healthier, more vibrant future for our industry.
In culinary solidarity,
#CIGY6
René J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation
ACF Western Regional Vice Presidents Article
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Chapter Spotlight Interview with Chapter Secretary/Treasurer David Chenelle |
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I am pleased to share that this month’s highlighted chapter is the ACF Chef de Cuisine Association of San Diego, led by President Debra Childers and Secretary/Treasurer David Chenelle. I had the opportunity to ask them a few questions about their chapter’s mission, their involvement in the San Diego culinary community, member engagement, and much more. A special thank you to Chef David Chenelle for taking time out of his busy schedule to provide valuable insights into the chapter’s initiatives and impact. Their dedication continues to enrich the local culinary scene and foster professional growth among members. Check out their website here. How would you describe the San Diego Chapter today? What defines its culture, focus, and role within the local culinary community? The San Diego Chapter is currently experiencing growth, with a membership of approximately 65 individuals, including both ACF and local participants. The group is composed of chefs from a wide range of backgrounds and specialties within the culinary industry. This diversity allows the chapter to remain actively involved in the local community, frequently supporting various nonprofit organizations and their yearly events. A notable example of this engagement is the Chapter’s sponsorship of three holes at the Fallen Officers Golf Tournament. The proceeds from this event are provided immediate financial assistance to families of law enforcement officers who have experienced catastrophic life changes, whether due to death or other circumstances where financial support may not otherwise be available. Currently, the San Diego Chapter operates out of the La Mesa Veterans Club, American Legion Post 282. The chapter hosts a monthly brunch, with all proceeds dedicated to updating the club’s outdated kitchen and maintaining its operations. General meetings are held in the club’s banquet room, and a new partnership with Gourmet Foods International has been established. This agreement allows Gourmet Foods International to host chapter meetings, featuring various vendors and product seminars through August. This arrangement streamlines meeting logistics, eliminating the need to seek chef sponsors for each event. The April meeting will spotlight Korean BBQ, providing chefs with the opportunity to explore new products for their workplaces and enabling vendors to connect directly with local culinary professionals. Overall, the San Diego Chapter is defined by its diversity, commitment to community involvement, and focus on supporting both its members and local causes through meaningful events and partnerships. San Diego has a uniquely diverse and influential food scene. What sets this chapter apart from others within ACF, and how does the local culinary landscape shape your work? The San Diego chapter has always been a very diverse chapter. Being situated on the southern border and a huge tourist destination, the chapter boasts many chefs with a diverse background from hotels, many types of restaurants, Amusement parks, catering, military, education and nonprofit backgrounds. Add to that it is a seafood port and fishing destination that supplies the local culinary industry with a variety of seafood, shellfish and uni. San Diego remains a recognized hub for high-quality uni, with local fishermen serving local markets, specialty restaurants, and farmers' markets. San Diego also has a huge farming industry. Here are some impressive Farming stats of San Diego:
This is just farming and seafood. Here is another impressive stat, the Coffee industry. San Diego is highly regarded as a premier, artisan-focused coffee city, frequently ranking among the top 10 best coffee cities in the U.S. due to a rapid rise in, local, high-quality roasters and a vibrant cafe culture. The scene is defined by its laidback atmosphere, a strong community of independent, on-site roasters, and a diverse range of styles, from Italian-inspired to experimental, often cited as a top-tier West Coast specialty destination. The unique culture of San Diego's scene is characterized by a "cooperative community" that often includes connections to Tijuana, strengthening the local, cross-border, coffee culture. I would be remiss if I did not mention the world renown micro-brewery industry of which the Chefs de Cuisine of San Diego assisted with the local brewers in presenting beer parings and cooking with beer since 2008 working with many local chefs, holding some of the first beer and food competitions in the nation. San Diego is widely considered a top, if not the premier, microbrewery hub in the United States, often cited as the "Craft Beer Capital of America" or the world. With over 150 independent breweries, the county boasts the highest concentration of breweries in the nation. Ranching? Yes, San Diego County has an active, niche beef industry, focused heavily on sustainable, pasture-raised, and direct-to-consumer sales, rather than industrial-scale production. While not a major commercial hub, the region has a long, historic ranching heritage that continues today, including ranching operations near the beach and in the backcountry. So with ALL of this at our hands, San Diego has a lot to offer a Chef that is willing to work with local purveyors, farmers, fishermen, ranchers, dairy farmers, microbrewers and many more. How does the chapter support chefs at different stages of their careers, from students and early professionals to experienced leaders? How it used to be: Over 40 years ago, several chefs and I completed our apprenticeship together under the guidance of ACF San Diego Chapter chefs who had hired us. Their support and accountability shaped how we now work with student culinarians, using the examples they set as our foundation. Apprenticeships are making a comeback in the industry. Graduates gain practical training that institutes can't provide, and chefs often hire them for leadership roles soon after graduation. Today, student culinarians volunteer at chapter events, gaining valuable hands-on experience and connecting with chefs. Many graduates have no trouble finding jobs through these opportunities, and several former students that have worked for me are now restaurant chefs or culinary deans. It is essential that students are guided through their culinary journey by means of exposure, mentorship, professional networking, and accessibility. It does not stop at being a student, this carries through the rest of their career. In what ways does the chapter engage with the broader community through outreach, mentorship, education, or service initiatives? So as not to repeat myself, throughout this questionnaire I will be addressing this. Why is chapter involvement important for chefs today, particularly those balancing demanding careers with personal commitments? Staying involved in the chapter helps us maintain connections. Setting aside 4 hours a month for meetings allows us to see each other, which is often our only opportunity. That is only 48 hours a year. An organized chef should be able to accomplish that. It's important not to let work overwhelm your life; if your job prevents you from having quality time, consider finding one that supports a healthier balance. Maintaining relationships with both lifelong, new friends and most important of all, your FAMILY remains essential. How do chapter leaders work together to keep members engaged, motivated, and moving forward?
What challenges has the chapter faced in recent years, and how has it evolved in response? Over the past few years, the chapter has encountered several significant challenges. These obstacles prompted the chapter to adapt and evolve in response. The chapter's leadership and members worked together to address these difficulties, implementing changes aimed at strengthening the organization and ensuring its continued success. Our biggest challenge is getting professional members to join up. At the current ACF rate of $240 gives most professional chefs pause to join up. Chefs by default are a frugal lot and do not see the value of joining the ACF. The “What’s in it for me” (WIIFM) is a question that has been asked countless times. Most will join the local side of the Chapter and will eventually join the ACF when they feel it meets their professional needs. The Covid pandemic disrupted our chapter, and the previous board lacked motivation for in-person meetings after the pandemic restrictions were lifted. After electing a new board that prioritized meeting face-to-face and finding an affordable venue, attendance improved significantly—sometimes reaching 50 members. Although some gatherings were small, we now meet in person instead of on Zoom. Launching a new website required effort and expense, with Chef David Chenelle learning its operation. The site has proven valuable by managing membership, fees, newsletters, calendars and has the capability to do more. To our knowledge, the ACF hasn't partnered with a website provider to help chapters save money, our investment in the website has greatly benefited us. Looking ahead, what priorities or initiatives are you most excited about in the coming year? Chapter Growth and Strategic Initiatives: One of our foremost priorities for the coming year is to strengthen and expand the chapter. Members have consistently shown enthusiasm for participating in events, particularly those that allow them to display their skills, interact with fellow members, and engage with the public. However, organizing, promoting, and executing these events entails considerable costs, and there is always the challenge of ensuring sufficient ticket sales to achieve profitability for the chapter. To address these challenges, we have partnered with the La Mesa Chamber of Commerce. Upon learning that we could provide food for their events, the Chamber graciously waived the nonprofit membership fee for us. This collaboration allows the chapter to participate in monthly mixers and other events at no additional cost, providing a platform to showcase our chefs and food donated by vendor members. The partnership serves as an effective marketing strategy, as many local restaurants and food businesses are also members of the Chamber. As a result, we have welcomed ten new local members to our chapter. Apprenticeship Program Launch: Another major initiative is the establishment of an apprenticeship program in San Diego. Chef David Avalos has taken on the role of apprentice coordinator for the chapter. We have secured a college willing to provide any related instruction necessary for the program, and Chef Avalos can offer access to the approved ACF website for those who prefer an online option over attending classes at the college. The main requirement now is to engage employers. To move forward, we plan to reach out to the human resource directors of local hotel groups, as they are typically in a position to implement the apprenticeship program within their organizations, making this approach more effective than working directly with individual chefs. If you had to sum up the chapter in a few words, what would they be? The Chefs de Cuisine Assn of San Diego is composed of dedicated, hard-working passionate members. We care about our city and often volunteer for events to help those in need. What are you most proud of? Taste the Fun Event at the San Diego County Fair In 2010, our chapter proudly sponsored the Taste the Fun event at the San Diego County Fair. This extensive, 22-day culinary celebration featured a variety of engaging activities, including cooking seminars, live demonstrations, and several exciting cooking competitions. Among the highlights was the ACF Culinary Salon, which brought together talented chefs to showcase their skills and creativity. A particularly memorable moment was the July 4th Military Cooking Competition, which was judged by three ACF Master Chefs. These distinguished judges graciously volunteered their time, having participated in the ACF Culinary Salon the day before. The Military Competition featured two competitions, the SOS competition and the SPAM competition. That is the canned pork that kept many parts of the world alive during and after WWII. SPAM was delighted to be the sponsor for a Military competition and donated prizes and of course their products. The competition drew Navy culinary specialists from a wide range of locations, including San Diego, Alaska, and Hawaii, all coming together to compete and demonstrate their culinary expertise. Additionally, another event hosted the Battle of the Californias, where chefs from Tijuana faced off against their peers from San Diego, fostering camaraderie and friendly rivalry across borders. In total there was a competition going on every day of the fair and we featured two competitions each Saturday and Sunday along with cooking seminars and demonstrations in the adjoining room. Organizing and managing such a significant event required immense dedication from our chapter members. Volunteers had to request a week off from work, using their vacation time to ensure the event's success. We formed teams of six, with each group responsible for managing one week of the three-week event. The coordination and commitment displayed by our members were truly remarkable, as they worked tirelessly to bring this monumental event to life. Taste the Fun became the most popular event in the history of the San Diego County Fair, drawing an impressive crowd of just over one million people. Our chapter received widespread recognition, being featured in every major newspaper as well as on television and radio shows. The overwhelming response and visibility the event generated stand as a testament to the hard work and passion of our dedicated members. |
Secretaries Report
Hello fellow members, friends and enthusiasts.
It has been a very busy March and April. I am going to get right into this. Please attend the General meetings. We have Gourmet Foods International that will be sponsoring vendors each month. In July we have a wine tasting in the making with glasses sponsored by Libbey. Come and taste the difference when using the proper glass. It is amazing to drink the same wine out of one glass only to experience a different flavor profile when tasted with a different glass. As an added benefit, Libbey will gift each chef a Damascus steak knife for those that sign up early and RSVP online. This offer will not be extended to those that do not RSVP online and show up at the door on the day of the event. Online RSVP's will be available after the May General meeting.
So with that said, Here is whats up in one of the best chapters in the USA.
New Business: General meetings, charitable events, and other information.
General Meetings
Our general meetings are scheduled to take place at the La Mesa Veterans Club, located at 8118 University Avenue in La Mesa. From March through August, these meetings will highlight the specialty culinary offerings of Gourmet Foods International. Seminar fees are set at $20 for members and $30 for nonmembers unless otherwise noted. The July fee will be dicussed at the General meeting due to being a wine seminar.
ACF Convention
David Chenelle will act as Proxy for the annual ACF convention, which will be held this year in Grand Rapids, Michigan.
La Mesa Veterans Club Fundraiser
On the first Sunday of each month, we host a brunch to raise essential funds for the La Mesa Veterans Club. The next event is scheduled for Sunday, May 3rd, which falls the Sunday before Mother's Day. Volunteer support is always needed, and culinary students are strongly encouraged to participate.
Insurance and Taxes
David has contacted online tax preparation services regarding our current tax status and has sent Todd a text inquiring about this year's taxes. Liability insurance is now managed through automatic monthly payments of $136, replacing the previous practice of paying large sums three times annually.
Community Events Calendar
- Fallen Officer Fundraiser: Scheduled for Friday, May 15th. We need a volunteer to run the taco hole. This requires an 8-hour commitment.
- Taste of East County: Taking place on Monday, June 15th at the Legacy Hotel in Mission Valley.
- Casa Familiar: The venue is already reserved for November 2026.
Military News
The culinary team of the quarter was hosted at Chef David's Mess Hall, MH5500. Generous donations from Henckel, Chefworks, and The Generals Hot Sauce have supported the culinary competition. Chef David’s team from MH5500 achieved a clean sweep, winning Chefs Choice, People's Choice, and first place awards. Photos are in the Military News section of the newsletter.
Apprenticeship Program
Progress is being made on the apprenticeship initiative. This year, a program will launch at the high school level, then transition to West City College. Upon graduation, students will begin hands-on apprenticeship training, leading to certification as culinarians or sous chefs.
West City Campus Liaison
Chef Sara Polycynski has volunteered to serve as the liaison for West City Campus. We hope she will join the Board, as her involvement is vital for organizing student culinarian volunteers and contributing to board activities.
Calendar Updates
The most recent calendar is available on our website. Please review it for upcoming events and important dates.
Stockpot Newsletter
We are continually seeking content for the Stockpot, including events, articles, recipes, vendor of the month, ACF member of the month, and new featured sections. Upcoming articles will include contributions from the ACF President, Western Vice President, and a new Military section, along with the recipe of the month. Please send in your recipes or food and beverage articles, and share any suggestions you may have.
New Memberships
March and April welcomed new members: Mary England (Culinary Enthusiast), Elton Stovell (Culinary Student), and Christian Vaughn (Culinary Enthusiast).
ACF Dues Structure
Chef David has not yet updated the website with the new member fee structure, but this update will be completed within the month.
Education Foundation
The Education Foundation has launched its own Facebook page, providing the ability to share and promote their events.
LA MESA CHAMBER OF COMMERCE
Do you know that the Chefs de Cuisine Assn is a nonprofit member of the La Mesa Chamber of commerce? They feature monthly mixers every month and big events a few times of the year. The Chefs de Cuisine sponsors tables representing those that have restaurants or are vendor members within our chapter membership at these bigger events. These mixers and special events can be found on their website. The fees are very reasonable to attend these events. The link is below. Chef David and Chef Debra are representative members. Please inform us if you are interested in attending. These are not free events as a fee does apply for entry.
https://lamesachamber.chambermaster.com/events/calendar/
Community Service
Commanders Brunch
On the FIRST Sunday of the Month unless otherwise specified, The Chefs de Cuisine Assn of San Diego sponsors a brunch at the La Mesa Veterans Club located at 8118 University Avenue, La Mesa, 91942. Show up at 8 AM and we can put you to work OR if you want to attend as a guest you are certainly welcome to do so.
Volunteers are welcome but PLEASE contact David Chenelle at [email protected]
May 3rd, Sunday. Volunteers at 8 AM. This is a pre-mothers day brunch. So we will be a bit busier than normal.
Those who want to attend the brunch are welcome to come in. The Brunch starts at 10 AM, you can bring Family and Friends. Cost: $15 an adult, $6 for kids under 6 years old.
Taste of San Diego East
The Chefs de Cuisine will be running it table at this event. Volunteers are secured. The public is welcome to attend. Please visit the website below for more information.
Date and Time
Monday Jun 15, 2026
5:00 PM - 7:30 PM PDT
Location
Legacy Resort Hotel & Spa
875 Hotel Circle South
San Diego, CA 92108
Fees/Admission
$60 per person includes complimentary parking
Website
Contact Information
Mary England 619-251-7730
Stay tuned for more events through the summer. Keep in mind the 3rd Monday of the month is our chapter general meeting with the exception of June where we will be attending the Taste of San Diego East.
Photos
Spring Fling Business Expo with the La Mesa Chamber of Commerce, Wednesday, March 25th, 2026. L to R, Chef David Chenelle & Chef Yevheniia Klymenko
Attendees of the March General Meeting
Kabobs inc was the vendor that hosted the general meeting, We thank Mike Loxano from Gourmet Foods International for arranging this. april will be Korean BBQ.
Some of the food photos of the appetizers being sampled at the April General Meeting.
GFI Food Show, a wonderful time with specialty food vendors.
This is the vendor for the Korean BBQ that will be presenting their products.
Kabobs Inc. This was the March vendor.
The show featured many artisan cheese vendors that had some fantastic cheeses.
The French Charcuterie station was one of the top charcuterie vendors at the show. There were many more vendors of every type.
There is a lot ging on with the chapter. So please get involved!
Military News
The Culinary Team of the Quarter is a culinary competition that takes place at one of the mess halls in every district. Camp Pendleton and the MCRD district took place at the MH5500 located at the Marine Corps Air Station in Miramar this time. The next one will be at 620 in MCRD.
MCAS team competed for the second time and won the Chefs Choice Award, Peoples choice and 1st place. This is 2 out of 2 that the MCAS team have swept the awards.
Sampling of prizes. We Thank the Following. The Generals Hot Sauce, Chefworks, and Zwilling & Henckel. Their support and generous donations really set this up as the best Culinary Team of the Quarter.
The competitors' uniform appearance contributed significantly to the overall presentation of the culinary competition. This coordinated look elevated the visual appeal of the event, ensuring a polished and professional atmosphere that resonated with all attendees.
The marines present were notably impressed by the competitors' cohesive attire. The enhanced appearance not only reflected well on the participants but also left a lasting positive impression on the audience, highlighting the importance of presentation in competitive culinary events.
I apologize for the bad angles of the photographs but the left is pork belly with a stuffed potato, Pickled cole slaw with an avocado sauce. On the right is a corned beef presentation. The competitors had to present a composed green salad, a green inspired drink, a protien that was available depending on their placement in the knowledge and skill test, a version of freshly made mashed potatoes, and a dessert. The dessert had to be a fruit parfait which had strawberries, mango and kiwi in it.
MH 620 Marine Field Services
MH5500
The team presentation. Each team has to present their courses to the judges which are composed of Marine leadership and a representative from Sodexo. 
First Place, Peoples choice and Chefs Choice Team MH5500
2nd Place MH620
ALL teams with their prizes. We thank the vendors for their generous support in this competition. Chefworks, The Generals Hot Sauce and Zwilling and Henckle for their generous support.
At MH5500, Chef David Chenelle has had the privilege of working with the best ACOR for base food services—Staff Sergeant Albino. His dedication and professionalism have set a high standard, contributing greatly to the success of the Culinary Team of the Quarter competition.
Additionally, it is always a pleasure to present the Culinary Team of the Quarter alongside Lieutenant Colonel Reynolds. His energetic presence, positive attitude, and unwavering support for the messhall cooks enhance the morale and performance of the entire culinary staff. Both individuals exemplify the values and commitment that drive excellence in our food service operations.
