President's Report

What a busy, fun, and rewarding month we have had! I want to take a moment to recognize all of you and celebrate some of the great things we have accomplished together. 

We had a very successful Sunday Brunch at the American Legion, and it was wonderful to have our LA Chapter join us! A huge shout-out to them for making the trip down and spending the day with us. Having everyone together made for a fantastic experience and, most importantly, some great team building and fellowship. These are the moments that remind us how special our organization really is.

We also had an incredible Feeding the Flock SD fundraiser, and our chef absolutely hit a home run! Our guests loved the food from beginning to end. From the delicious sushi cups that started the evening to the incredible meal and, of course, the desserts that became the beautiful centerpieces on the tables—everything was a huge hit!

One of the things I am most proud of is that nothing went to waste. The food that remained after the event was carefully packed up and distributed, helping provide meals to more than 78 unhoused individuals in our community. That is what our organization is all about—bringing people together, serving others, and making a difference.

Thank you, Chefs, for sharing your talents and making the evening so special! 

As our CDC Chapter continues to grow and go through some changes, I would like to personally challenge each of you to think about where you would like to become more involved.

Please reach out to me directly and let me know what areas interest you, what you enjoy doing, or where you feel you could contribute. Let’s have a conversation and find the best fit for you.

I would truly love to see every member involved in some way. It doesn’t have to be a huge commitment. I know we all have busy personal lives, families, careers, and other responsibilities. But I also believe that we can each find a couple of hours a month to dedicate to CDC.

So, I am challenging each of you: Find your place. Get involved. Bring your ideas. Share your talents.

Together, we can make this not just a good chapter, but the BEST CDC Chapter! 

I am looking forward to hearing from each of you and working together to see what we can accomplish.

Let’s make this our best year yet! 
Debra Childers, President, ACF Chefs de Cuisine Assn of San Diego

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ACF National President Report

Dear ACF Members,

I am still energized from the great National Convention in Grand Rapids! Having a chance to speak to many of you there reminds me of why I am doing this. As we dive into the heart of summer with this July/August issue of NCR, that excitement continues to fuel my appreciation for the creativity, passion and commitment that define our organization every single day.

This edition celebrates innovation, tradition and the powerful ways chefs are making a difference both in the kitchen and in our communities. Our Ingredients of the Month are Offal and Burrata—two ingredients that beautifully represent the breadth of our craft. We pair these with an On the Side article exploring organ meats, overlooked cuts and the true value of using the whole animal, reminding us of the importance of respect for our ingredients, sustainability and maximizing flavor and nutrition.

We are especially proud to showcase ACF’s involvement with NASA in this issue. You’ll find a compelling Chef to Chef interview with two dedicated ACF members working at the Kennedy Space Center, helping nourish astronauts in the critical final days before launch. We also shine a spotlight on the NASA HUNCH culinary competition, where talented high school students design food for space—with ACF serving as a sponsor and Chef Reimund Pitz contributing as a judge. These stories highlight the extraordinary reach and impact of our members.

Our trend explorations examine two fascinating directions in dining: Multi-sensory Dining and the Meat Resurgence, the latter viewed through a thoughtful, health-focused lens. On the pastry side, we explore the Sweet Side of Sourdough and how chefs are creatively expanding their sourdough repertoire far beyond the breadbasket. In our Classical vs Modern feature, we revisit the timeless elegance of Chicken Liver Mousse with contemporary interpretations that honor its roots while embracing new techniques.

We also visit the vibrant New Orleans Chapter, where the spirit of hospitality and culinary excellence continues to thrive.

I want to extend my deepest gratitude to the many members who arrived a day early for the National Convention to participate in our community outreach efforts for Operations Chefs: A Recipe for Change. Your work began at Kids’ Food Basket in support of the Chef & Child Initiative, followed by the opportunity to prepare, serve and connect with our men and women U.S. veterans. The event was an overwhelming success and a powerful reminder of why we do what we do. We could not have made such an impact without the generous support of our sponsors, whose names are listed toward the end of this issue.

Finally, this is the time to start planning for October. Childhood Nutrition Day is October 16th and International Chefs Day is October 20th. Whether you have an event with children or with young chefs, be sure to share our profession to the next generation. For more information on how to get involved, email Chef Vanessa Marquis, CEC, AAC at [email protected].

Thank you for your continued dedication to excellence, education, and service. I encourage you to read, engage and share the stories in this edition with your teams and fellow chefs. Let’s keep pushing our craft forward while staying true to our values.

Chefs, I Got Your Six.
With appreciation and respect,

René J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation

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ACF Western Regional Vice Presidents Article

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Secretaries Report

A Message to Our Members

Hello Fellow Members,

If you have read our recent articles on food and beverage events and community service, you can see just how busy the chapter has been this summer.

At the same time, we need to address an important issue regarding participation and the future direction of our chapter.

The chapter is currently in discussions with National President Chef Rene Marquis and Western Regional Vice President Chef Jay Marshall regarding participation by Board members and the general membership at our meetings and events.

Our general meetings have become a significant expense to the chapter, particularly when attendance does not support the cost of holding them. As a result, all general meetings have been suspended for the remainder of the year while we determine what direction the Board and chapter should take.

Additionally, the chapter has not achieved a quorum at any Board meeting this year, which has limited our ability to conduct chapter business effectively.

In response to concerns previously raised by Board members about General Meetings, President Debra Childers and I established a central meeting location, maintained a consistent third-Monday schedule, secured free parking and appropriate facilities, kept attendance affordable, and arranged vendor-sponsored educational presentations through Gourmet Foods International.

At this point, the Board needs to have an honest discussion about the level of participation its members can realistically provide. This includes attending Board meetings, supporting chapter events, helping establish a quorum, and sharing responsibility for the future of the organization.

The requested Zoom meeting brought together the local Board of Directors, Western Regional Vice President Chef Jay Marshall, Greg Blose, and National President Chef Rene Marquis to discuss expectations, accountability, and the future direction of our chapter directly and productively. This was held on Monday, 8-17-26

Chefs de Cuisine Association of San Diego, Inc.

Board of Directors — Chapter Direction, Participation & Accountability
Purpose of This Discussion

The purpose of this discussion is to address the future direction, leadership participation, and organizational needs of the Chefs de Cuisine Association of San Diego, Inc.

Our goal is not to place blame. Our goal is to clarify expectations, strengthen accountability, and determine a responsible path forward in the best interests of the chapter and its members.

Consistent participation is essential for any organization to plan, govern, and grow effectively. The chapter must determine what level of support the current Board can realistically provide and what adjustments may be necessary to position the chapter for continued progress.

We asked each Board member to participate fully in this discussion and to honestly state the level of involvement they can realistically provide. 
Time: 4:00 PM
In Attendance: ACF Executive  Board of Directors, Chef Rene Marquis, CEC, CCE, CCA, AAC  President of the ACF, Chef Jay Marshall, CEC, AAC, Western Regional VP, Greg Blose, ACF National Office liason for Membership & Industry engagement
Chefs de Cuisine Assn of San Diego: Chef Debra Childers, Chef David Chenelle, Chef David Yee, Chef Vaughn Vargus, CEC, Chef Richard Reilly, CEC, CCA, AAC, 
Excused: Valerie Burton, traveling out of the country

Questions We Need to Address

1. What does the Board of Directors want for the future of this chapter?

All Board members present have agreed that they want this chapter to succeed.

The question now is how we accomplish that goal and what direction the chapter should take moving forward. That direction remains under consideration and will require honest discussion, participation, and a willingness to make decisions that are in the best interests of the chapter as a whole. 
Chef Richard Rielly suggested that a recalibration of the chapter is needed. Different times call for different solutions. If we need to reduce the board down to a managable but active level, then we need to pivot and do so. 

2. Can chapter leadership count on the Board's support for general meetings and special events?

At this time, the answer is not consistently.

General meetings, educational programs, special events, community activities, and other chapter responsibilities require active participation from the Board.

We need to determine whether every current Board member is still willing and able to fulfill the responsibilities associated with their position.

This is not about questioning anyone's commitment to the organization. It is about determining whether the current Board structure accurately reflects the people who are able to participate and contribute.

Where necessary, appropriate measures should be taken to adjust Board membership so that those positions are filled by individuals who are prepared to participate.

3. Should the chapter continue holding in-person general meetings, or consider another format such as Zoom?

We recognize that many chefs have demanding professional schedules, and Mondays can be particularly difficult because of work commitments. Both Chefs Vaughn Vargus and Richard Reilly said that they can perticipate in zoom meetings.

The Board should therefore consider whether Zoom or a hybrid meeting format could allow members to participate when they cannot attend in person.

A related question must also be addressed:

Can a Board member who is unable to attend meetings or events in person still effectively fulfill the responsibilities of their Board position through remote participation?

If so, we should establish clear expectations regarding remote participation, communication, voting, committee responsibilities, and participation in chapter activities.

4. What adjustments should be made if a Board member cannot participate at the level required?

The chapter's By-Laws already provide guidance regarding Board attendance.

The By-Laws state that after three consecutive unexcused absences, a Board member has resigned their place on the Board of Directors.

This provision exists to establish accountability and ensure that Board positions are occupied by individuals who are able to participate in the governance of the chapter.
The provision should be applied consistently and fairly when necessary.
The intent is not punitive. The intent is to ensure that the Board can function effectively and that the responsibilities of Board service are being met.

5. Should the By-Laws be amended to establish a smaller Board of Directors?

The Board has agreed that this should be considered if the chapter cannot obtain the participation necessary under the current requirement of 11 Board members.
If the chapter continues to have difficulty maintaining the required level of participation, the By-Laws will be amended to reduce the required number of Board members from 11 to 7.
A smaller, active Board may be more effective than a larger Board in which some positions are not receiving the participation necessary to operate the chapter.
The objective is to create a Board structure that is realistic, functional, and capable of carrying out the responsibilities of the chapter.

6. What suggestions did the National Board provide to address these challenges?

The National Board provided numerous ideas and suggestions during the Zoom discussion.
The next step is to review the Zoom recording in its entirety and identify which recommendations could realistically benefit our chapter.
Not every recommendation will necessarily be appropriate for our particular circumstances. We should evaluate each suggestion based on what is practical, sustainable, and beneficial to our members.
One particularly interesting idea discussed was a membership incentive:

A member who sponsors three professional or vendor members within a one-year period could have their dues paid for the following year.

This type of incentive could potentially encourage existing members to become more actively involved in growing the chapter while simultaneously increasing professional and vendor membership.

Expectations Moving Forward

The future success of this chapter depends upon more than simply having a Board in place. It requires active participation, communication, accountability, and a willingness to work together.
Every Board member should have the opportunity to honestly assess whether they can meet the expectations associated with their position.
There may be legitimate professional or personal circumstances that make participation difficult. The purpose of this discussion is not to criticize those circumstances.
Rather, we need to determine:

• What level of participation is realistically possible?
• What responsibilities can each Board member fulfill?
• Can technology such as Zoom help increase participation?
• What changes to our Board structure may be necessary?
• What changes to the By-Laws may be appropriate?
• What recommendations from the National Board can we implement?
• What additional steps are necessary to strengthen the chapter?

These questions require candid answers.

Our Objective

We all want this chapter to succeed.

The responsibility before us is to determine what structure, leadership participation, and strategic direction will give the Chefs de Cuisine Association of San Diego the best opportunity to succeed.
This requires every Board member to participate honestly and constructively in the discussion.
This is not about blame. It is about responsibility.
It is about making sure the chapter has the leadership, participation, and organizational structure necessary to serve its members and continue moving forward.
We appreciate everyone's candid input and willingness to work together to determine the best path forward for our chapter.

Communication Going Forward

In closing, Secretary David Chenelle will keep the Board and membership apprised of upcoming changes that may affect the chapter and will communicate those changes in a timely manner.

Any changes involving Board structure, By-Laws, meetings, membership requirements, or other significant chapter matters will be communicated as they are determined.

The goal is simple: build a stronger, more active, and more sustainable chapter for the future. We invite all chefs, culinarians, vendors, culinary students and enthusiasts to be part of building this chapter up. 
Please do not hesitat to contact Chef David Chenelle at:
[email protected]
619-248-0538

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Featured Vendors

The Chefs de Cuisine Association of San Diego Recognizes Moceri Produce                  https://www.moceriproduce.com/about-us/

The Chefs de Cuisine Association of San Diego would like to recognize and sincerely thank Moceri Produce for their continued support of our chapter and the San Diego community through generous produce donations.

Moceri Produce has become an important partner in our community outreach efforts, particularly with the Breakfast Brunch held on the first Sunday of each month at the La Mesa Veterans Club. Their generous donations of fresh produce help make it possible for our chapter to participate in this event without having to spend hundreds of dollars on food costs.

That savings is especially meaningful because it allows more of the proceeds from the breakfast to go directly where they are needed—to support La Mesa Veterans Club Post 282.

The La Mesa Veterans Club is much more than a building. Built in 1943, it has become a gathering place and clubhouse for generations of veterans and their families. The proceeds from the monthly breakfast help the club purchase and update equipment, make necessary improvements, and cover the ongoing costs of keeping this historic facility operating.

Moceri Produce's support extends beyond the Veterans Club. They have also generously supported other community events in which the Chefs de Cuisine Association of San Diego participates, including Feeding the Flock and events hosted by the La Mesa Chamber of Commerce, where our chapter often provides one or two food service tables.

Community organizations thrive because of partnerships with businesses that are willing to give back. Moceri Produce has demonstrated that commitment time and again by helping us provide food and culinary support to organizations and people throughout our community.

The Chefs de Cuisine Association of San Diego is proud to recognize Moceri Produce as a valued community partner. Their generosity doesn't simply provide produce—it helps us stretch our resources further, serve more people, and put more dollars directly into the organizations and communities we are working to support.

On behalf of our members and the many people who benefit from these events, thank you, Moceri Produce, for your continued generosity and support of the San Diego community.
The Chefs de Cuisine Assn of San Diego recommends Moceri Produce to all Chefs looking for a premiere produce company. They have a lot more than just produce. Please check them out below.

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Community Service

https://feedingtheflocksd.com/

Feeding the Flock SD serves neighbors in need through drive-through food distributions, senior pantry support, emergency food assistance, school partnerships, homeless outreach, and ministry work in Mexico.

Serving Our Community: A Community Effort Making a Difference

On the fourth Wednesday of every month, Chef Debra Childers, President of both Feeding the Flock and the Chefs de Cuisine Association of San Diego, organizes and oversees the drive-through food distribution at the La Mesa Veterans Club.

This important community service is made possible through the combined efforts of volunteers from all three nonprofit organizations. What happens at this monthly distribution is a powerful example of what can be accomplished when community organizations work together toward a common goal.

The Numbers Tell the Story

So far in 2026, the results have been staggering:

• 101,010 pounds of food distributed through the San Diego Food Bank
• 15,400 families served
• 9,544 volunteer hours contributed

These numbers represent far more than statistics. They represent families who have received food when they needed it, volunteers who have given their time, and organizations that have come together to make a meaningful difference in the community.

This accomplishment would not be possible without the dedication of volunteers and the strong partnership between:

• Feeding the Flock, San Diego
• ACF Chefs de Cuisine Association of San Diego
• La Mesa Veterans Club

The La Mesa Veterans Club plays a particularly important role by not only providing members who volunteer their time, but also generously allowing Feeding the Flock to use its parking lot for the monthly food distribution.

This is what community partnership looks like. Three organizations, countless volunteers, and thousands of hours of service coming together to ensure that food reaches the families who need it most.

Chef Debra Childers and everyone involved deserve recognition for the dedication, time, and teamwork that make this ongoing effort possible. The work continues every month, and the impact continues to grow. 

Interested in Volunteering?

Please contact Chef Debra through the Feeding the Flock website, using the contact information at the top of the page, if you are interested in volunteering.

This is also a wonderful opportunity for students who need to acquire community service or volunteer hours. Whether you can give a few hours or become a regular volunteer, your time can make a meaningful difference in the lives of local families.

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Food & Beverage Events

A Very Busy Summer!

Have we been busy? YES!!
FIRST WE NEED TO THANK OUR SPONSORS!

For our produce needs, they are always supporting the special events and are a premium sponsor for the Breakfast Brunch at the La Mesa Veterans Club on the 1st Sunday of the Month. Moceri Produce has been the Purveyor of the Year.

For protiens, pasta, and a lot of other items we thank Chef Richard Rielly from Good Source Solutions. They always step up. They have supported the Fallen Officer Fundraiser and several special events.

Sushi on a Roll has proudly sponsored numerous Chefs de Cuisine Association of San Diego events since 1993. For more than 20 years and counting, they have been a premier sponsor of the Fallen Officer Fundraiser Golf Tournament. They have also been honored as Purveyor of the Year, with their chefs earning Chef of the Year honors.

Chef Works is another premier sponsor of the Chefs de Cuisine Association of San Diego. A past recipient of our Purveyor of the Year award, Chef Works continues to be a strong supporter of our culinary community.
They currently donate competition aprons to the USMC Culinary Team of the Quarter. Look for the upcoming article in Military News highlighting their support.

I will start in reverse order while the memories are still fresh and work my way back to May. There has been a tremendous amount happening with the Chefs de Cuisine Association of San Diego, and we want to share some of the highlights.

Remember that our chapter Facebook page is where you will find the most current updates and photographs from our events. The website takes considerably more time to update because each article must be written, edited, formatted, organized, and accompanied by selected photographs. We also rely on members to send us their articles and information.

Please send articles and event information by email whenever possible—not by text. Email makes it much easier to copy, paste, edit, and organize the information for the website.

Feeding the Flock Western Dinner — August 15

The Feeding the Flock Western Dinner Fundraiser on Saturday, August 15, was very well attended and a great event.

Chefs de Cuisine Association members were offered free admission—a $65 value—yet only a small number of members took advantage of the opportunity.

During Chef Debra Childers' presentation, she recognized Brandon Yee and presented him with confirmation of his 696 volunteer hours over the past year. Brandon is finishing high school and needed to have his volunteer hours documented. Most of those hours were earned through Feeding the Flock and Chefs de Cuisine Association events.

Way to go, Brandon! We are all very proud of you!

La Mesa Chamber of Commerce Summer Bash — August 13

The La Mesa Chamber of Commerce Summer Bash was held Thursday, August 13, at the El Cajon Marriott. The event was sold out and brought together numerous restaurants and businesses for an evening of networking.

The Chefs de Cuisine Association hosted our popular James Bond Martini Caesar Salad—shaken, never stirred—and served in a martini glass. Be sure to check out the photographs on our chapter Facebook page.

It was a busy two hours of meeting, networking, and talking with attendees and hosts. With admission only $20, it was an outstanding value—less than the cost of two combo meals at Jack in the Box!

La Mesa Veterans Club Breakfast Brunch — August 2

On Sunday, August 2, we were back at the La Mesa Veterans Club for our monthly Breakfast Brunch.

Chefs Bill Yee, Lehan, and Lidia Edith Felix traveled down from Los Angeles to help with the event. This marked the first time in a long time that the Los Angeles and San Diego chapters collaborated on an event—and the first time we worked together to raise funds for the La Mesa Veterans Club.

Despite many people being away on vacation, it was still a very successful event. We look forward to more opportunities for our chapters to work together.

Anthony's Fish Grotto — July 29

Wednesday, July 29, was a La Mesa Chamber of Commerce mixer at Anthony's Fish Grotto, celebrating 80 years of the Anthony's restaurant tradition.

What a great evening! Anthony's always provides a wonderful seafood buffet, including fried calamari, shrimp, and salmon Reuben sandwiches. It was a lovely evening supporting the La Mesa Chamber and enjoying the hospitality of Anthony's.

General Meeting — July 20

Monday, July 20, was our Chefs de Cuisine Association general meeting.

Those who attended enjoyed a terrific presentation from Libbey, demonstrating the importance of using the proper wine glass for different wines, along with their buffet ware. Several of us are certainly looking forward to purchasing some of these products to enhance our food and beverage presentations.

After sampling the wines, we enjoyed an Indian buffet paired with an amber wine from Georgia, Europe, made from Rkatsiteli grape clusters. This wine is produced using a process that dates back approximately 8,000 years. It is a white wine with the structure of a red and is fermented in a clay vessel called a qvevri, similar to an amphora. No oak is used.

I have written a separate article about this wine because it truly deserves its own page.

Unfortunately, although as many as 25 members RSVP'd for this meeting, only 11 members attended, which was deeply disappointing—especially for the four Board members who were present.

We have arranged a meeting with our Regional VP, Jay Marshall, CEC, AAC, to discuss the future direction of the chapter and our general meetings. At this point, the cost of holding general meetings has become a significant burden on the chapter. Chef Debra Childers and David Chenelle have suspended general meetings until further notice.

Secretary David Chenelle will keep the membership informed as more information becomes available following the meeting.

ACF National Convention — Late June/Early July

From the end of June through July 3, Chef David Chenelle represented the Chefs de Cuisine Association of San Diego at the ACF National Convention in Grand Rapids, Michigan.

It was a wonderful experience reconnecting with old friends and attending numerous educational seminars. There was a tremendous amount happening throughout the convention.

Photos are available on our chapter Facebook page.

USMC Culinary Team of the Quarter — June 16–17

On June 16–17, Chef David Chenelle organized the USMC Culinary Team of the Quarter competition at MCRD San Diego, MH 629.

This year's competition featured a BBQ theme, with teams traveling from as far away as 29 Palms to compete.

Ten teams applied, but only the top four could advance to the second day of culinary competition. The screening process included a written test, a Jeopardy-style game, and a skills test. Scores were combined to determine the four teams advancing to the final competition.

A special thank-you goes to Chef Works, Zwilling, and Henckels for their generous donations. Their support helps take this two-day culinary competition to another level and makes it well worth the time and effort required to participate.

Taste of San Diego East — June 15

Monday, June 15, brought the La Mesa Chamber of Commerce Taste of San Diego East at the Legacy Hotel.

The event was sold out, with more than 300 attendees.

The Chefs de Cuisine Association featured Chef Roc's Vegan Poke Salad and our James Bond Martini Salad. The Vegan Poke Salad attracted considerable attention—it was delicious, unique, and certainly something different for attendees to experience.

La Mesa Veterans Club Breakfast Brunch — June 7

Sunday, June 7, found us back at the La Mesa Veterans Club for another successful Breakfast Brunch.

Chef Dave Yee and his son, Brandon Yee, along with Chefs Debra Childers, Valerie Burton, David Chenelle, and several members of the La Mesa Veterans Club worked together to make it happen.

A special thank-you goes to Moceri Produce for their continued support of this event.

Fallen Officer Fund Golf Tournament — May 15

On Friday, May 15, we participated in the Fallen Officer Fund Golf Tournament.

The Chefs de Cuisine Association has supported this event for more than 20 years. The fund assists families of law enforcement officers who face a grievous situation in the line of duty.

Chefs David Yee, Debra Childers, and David Chenelle sponsored three holes: the Bratwurst and Shot Hole, Taco and Margarita Hole, and the infamous Sushi and Sake Hole.

It is a long day—stretching over eight hours—but it is an incredibly rewarding event and one that we are proud to continue supporting.

La Mesa Veterans Club Breakfast Brunch — May 3

On Sunday, May 3, we were once again at the La Mesa Veterans Club for our monthly Breakfast Brunch.

We had several volunteers, including a familiar face I had not seen in many years, Chef Urs E. Huwler. We had a great time catching up and reminiscing about the hotel where we worked together in the late 1980s.

Chefs Ted Borce and Joaquin Cueva also stopped by, and Chef Debra Childers presented Chef Ted Borce with a plaque recognizing his service to the Boys & Girls Club of Imperial Beach.

What a Summer!

That does it—at least for now!

What a busy summer we have had. From community fundraisers and veterans' events to culinary competitions, chamber events, educational seminars, national conventions, and opportunities to collaborate with other ACF chapters, our members have been out there making a difference.

And remember: the Facebook page is where you will see the action as it happens. The website will continue to document these activities, but Facebook is where you'll find the most photographs and immediate updates.

Keep checking in, keep participating, and most importantly—keep supporting your chapter!

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Military News

We thank the following companies for their generous donation.

The USMC colored aprons are a hit!

Zwilling J.A. Henckels prizes were a fantastic assortment. 

The quarterly USMC Culinary Team Competition is an exciting two-day event that brings together culinary specialists and chefs from mess halls across the San Diego area, including Camp Pendleton, MCAS Miramar, and MCRD. The Chefs de Cuisine Association of San Diego helps procure prizes for the competition, with generous donations from Chef Works and Zwilling J. A. Henckels. Their support has elevated the event and enhanced the experience for its competitors. Enjoy these photos from the most recent competition, held on June 28.

The Competition apron

Competitors in their competition aprons at MH 5500

 
Skill test Station and competitors at the station. Challenge was to make a marinade.

Competition station

Another competition station

 
Plate ups, BBQ theme, Secret ingredient was honey and blue cheese.

 
Presenting plates before the judges. Each course needs to be explained to the judges.

Prize table, Zwilling J.A. Henckel and the Generals hot sauce

The winning teams 1st place MH 629 and 2nd place MH 569
Congratulations!

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Taste de Cuisine Food and beverage article

The Libbey glass and wine seminar had some nice wines to taste but the most unique white wine we tasted was this wine produced in the Republic of Georgia. Chef David Chenelle saved it for the dinner course. 

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Welcome New Members

ACF Professional Category
Calvin D Herbin, ACF Professional Member
Chef Roc, ACF Professional Member
Anthony Tanaka, Vendor Member

Local Membership
Jordi Capdet, Culinary Enthusiast
Arnold Mayo, Culinary Enthusiast
Lily Pigg, CUlinary Enthusiast
Johna Liera, Student Apprentice Member

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Photos

Some Photos of past events and meetings we have had. Please check our chapter Facebook page. That is where we put everything that is currently going on in a timely manner. This website takes some work to get things posted on it. 
https://www.facebook.com/sdchefsdecuisine/



Ted Borce being presented with a plaque from President Debra Childers for his service to the Boys and Girls Club of Imperial Beach

Group photo of vounteers for the Breakfast Brunch

The Libbey glassware Representatives for the glass and wine seminar

Group photo of attendees for thw wine glass seminar

The Wine from the republic of Georgia that is vinted in a qvevri or claypot. The procedure is 8000 years old. More on this very interesting wine in the food and wine article.

Group photo of volunteers for the Taste of San Diego, East at the Legacy Hotel.


ACF Professional Members shaking up the James Bond Martini Caesar Salad, Shaken not stirred. L to R Chef David Chenelle & Yevheniia Klymenko

Group photo of volunteers for Feeding the Flock. L to R. Alex, Brandon Yee, David Chenelle, Debra Childers, Dave Yee and our first apprentice, Johan Liera.

Apprentice Johan Liera and Student Volunteer, Alex.

Aug 2nd, Prochef america from LA volunteers to cook for the La Mesa Veterans brunch

CDC Volunteers. L to R Sofia, Chef Dave Yee, Brandon Yee

Chef Lidia Felix cooking an omelette for Brandon Yee

ACF Professional Members working the Breakfast Brunch at the La Mesa Veterans Club.

3 good looking ACF Professional Members. L to R Lidia Edith Felix, David Chenelle and Lejandra Torres

LOOK UNDER MILITARY NEWS
for The Culinary Team of the Quarter competition

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