The Stockpot, January & February 2026 
President's Report
Hello Chefs,
What a wonderful January meeting we had! Thank you to Aromas India Restaurant for hosting us and providing a delightful setting. We were honored to celebrate one of our student chefs as she departs for Paris to begin her apprenticeship — what an exciting opportunity! The evening’s meal was superb, and a special thanks to Chef Michele from French Gourmet for the incredible dessert he prepared for us.
Looking ahead, this month’s meeting will be held at the American Legion — the same venue where we help with the monthly brunch. If you haven’t already registered, please sign up today to take advantage of the early-bird price. Your timely registration helps us plan and keeps costs down for everyone.
Fundraiser planning for the year is now underway. This event’s success depends on the active participation of our entire chapter. Please reach out to Chef David or me to let us know how you can help — whether you can volunteer for planning, solicit sponsors, help with publicity, or support the event in any other way. Every contribution counts.
Also, the ACF conference is approaching. Chef David will be attending this year to represent our chapter, and I’m eager to hear the insights and information he brings back to share with the group. It promises to be a valuable and inspiring conference for all.
I look forward to seeing you at Monday’s meeting. If you are unable to attend, I wish you and your family a happy Easter.
Have a fine culinary day
ACF National President Report
Dear ACF Members,
I hope you’re rested and re-energized after what I hope was a memorable holiday season filled with family, friends and (of course) outstanding food. As we turn the page to a new year, we have the perfect opportunity to refresh, refocus and look ahead with excitement to all that 2026 holds for our profession and our Federation.
The heart of this issue is our highly anticipated 2026 Culinary Trends Report. Once again, our dedicated Trends Committee has done an exceptional job identifying the flavors, techniques, ingredients and concepts that will shape menus and kitchens across the country in the year ahead. Whether you’re a chef, a culinarian in the making or an industry partner, this report remains one of the most valuable tools we provide to keep you at the forefront of our ever-evolving craft.
You’ll also enjoy a special feature spotlighting the American Academy of Chefs, our prestigious honor society that continues to set the standard for leadership and mentorship within the ACF. And we take a Chapter Close-Up on the vibrant Grand Rapids Chapter—an energetic group raising the bar for member engagement and community impact.
Speaking of Grand Rapids, I recently returned from an incredibly promising site visit for our 2026 National Convention. The facilities, the local culinary scene and the enthusiasm of our West Michigan members have me convinced that ACF NatCon 2026 will be one for the record books. Mark your calendars now—you will not want to miss it.
Finally, we proudly celebrate Chef Joshua Wickham, CEC, CEPC®, AAC, our 2025 Chef Educator of the Year. Chef Wickham’s passion for teaching the next generation, combined with his commitment to excellence, embodies everything we stand for as an organization. His story is both inspiring and a reminder of the profound influence each of us can have when we invest in others. If you are an educator and would like to learn more about the Chef Educator of the Year award or are interested in nominating an outstanding colleague for 2026, please reach out to [email protected].
As we begin this new year together, let’s renew our shared commitment to professionalism, education and camaraderie. Thank you for your continued dedication to the American Culinary Federation and to elevating the culinary profession we all love.
Here’s to an extraordinary 2026—may it be delicious, purposeful and filled with growth.
Chefs, I Got Your Six.
René J. Marquis, CEC, CCE, CCA, AAC
National President, American Culinary Federation
Calendar of Events
GENERAL MEETINGS:
This year our General meetings will be held on the third Monday of the Month for the most part. June is still up in the air.
Location: La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
Gourmet Foods International have agreed to host the General Meetings till August. They will be providing seminars of the many food companies that they carry. This is designed for professional chefs, caterers, and restaurant owners.
The following dates for these are:
March 16th La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
April 20th La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
May 18th La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
June 15th This is the third Monday but it falls on Taste of San Diego East County with the La Mesa Chamber of Commerce located at the Legacy Hotel. We will have to discuss whether we want our General meeting to be held on the following Monday, June 22nd. The Board will decide on what direction to take.
July 20th La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
August 17th La Mesa Veterans Club, 8118 University Ave, La Mesa, Ca, 91942
FOOD EVENTS:
Wednesday March 25th 2026:
La Mesa Chamber of Commerce Spring Fling
Business Expo
Cost $20
Time: 5:30 PM - 7:30 PM
Courtyard by Marriott, 141 N. Magnolia, El Cajon
Chefs de Cuisine Assn will have a table offering Caesar Salad alongside many other restaurants and businesses.
21 and up. Tickets are not sold at the door.
Ticket purchase site: https://mail.google.com/mail/u/0/?shva=1#search/chamber+of+commerce/FMfcgzQfCDPbQfxtJtPQfghgzcWzzKDt
Taste of San Diego East:
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:
https://lamesachamber.net/taste/
Secretaries Report
Jan to Feb 2026
To all members of the Chefs de Cuisine Association of San Diego, January featured a memorable meeting at Aroma’s Taste of India in La Mesa. This event was held in honor of Nidhi Prassad, who will be traveling to France for the next three years to study Culinary Arts. Nidhi is the daughter of the restaurant’s general managers, and the gathering celebrated her upcoming journey.
The meeting was enjoyable, with a strong turnout of members who appreciated the camaraderie and the excellent food. Everyone extended their best wishes to Nidhi and encouraged her to keep in touch. Photos from the event are available.
January saw the send off to a beloved local Restaurant, The French Gourmet. After 46 years, they finally closed their doors. Chef Michel had a great closing party and many well wishers showed up for a great send off.
Unfortunately, the February meeting had to be canceled because the vendor scheduled for the event did not confirm their participation.
The January and February Breakfast Brunches at the La Mesa Veterans Club were successful. However, March’s brunch was canceled due to unforeseen circumstances: Debra was injured while delivering a cake and required braces on both knees, while David Chenelle was ill with the flu and unable to work that Sunday. As a result, the brunch could not take place. The next breakfast brunch is scheduled for May, with further details to be discussed in the upcoming meetings section.
Photos
Staff at Aromas Taste of India. What a wonderful meeting, great service and food.
Nana Owusu and JP the GM Debra and Nidhi Prassad.
Dave Yee, Steve Rodriquez, Joaquin Cueva, Jose Duran
Nan Owusu and Tyger Moses
Valerie Burton, Nana Owusu, Megan Leppert, Lee Blackmore
Robert Gray and Richard Reilly
Dave Yee, Vaughn Vargus Lori Jianuzzi, Nidhi Prassad, Kerry Harper
Steve Roodriquez and Friends
JP and Nidhi Prassad, Host of the January General Meeting
Thank you so much for the delightful evening.
Food & Beverage Events
Upcoming Meetings
General meetings are held on the third Monday of each month. Board members gather for their meeting at 4:00 PM, followed by the general membership and guests at 5:00 PM. Dinner and business discussions commence at 6:00 PM.
From March through August, the association has partnered with Gourmet Foods International, who will showcase their products at the general meetings hosted at the La Mesa Veterans Club.
Please note that these seminars are professional gatherings intended for chefs and restaurant owners, though culinary enthusiasts are welcome. Vendors are eager to meet professionals who may become future customers. In March, a chef representative will demonstrate products from the Kabob Company.
Kabobs Representative Erica Edelson Presentation: 6:00 PM
Michael Lozano, Territory Manager for Gourmet Foods International, will attend. There will be a discussion about preferred topics and presentations for future meetings.
Breakfast Brunch at the La Mesa Veterans Club
The upcoming breakfast brunch is an opportunity to gather volunteers and make the event a success. Plans will be discussed at the next general meeting in March. The next one will be in May. April's date falls on Easter and there are other plans going on.
Food and Beverage Events
The Fancy Winter Food Show took place in San Diego this year, spanning three days and featuring hundreds of vendors. The event offered the chance to reconnect with colleagues and explore a variety of products from South American, European, and American vendors. At the show, the association met with Gourmet Foods International, which agreed to support the local ACF chapter and participate in general meetings through August. This partnership is a significant commitment, and members are encouraged to attend the third Monday meetings, where GFI will present different categories from their diverse product line.
The Fallen Officer Golf Tournament
Once again, the association will host two holes at the tournament, with an ACF member, Sushi on a Roll, hosting another. The Chefs de Cuisine Association has participated in this event for over 20 years. The tournament lasts about eight hours, so volunteers are carefully selected for this demanding commitment.
Military News
MILITARY NEWS
Chef David Chenelle is honored to host the Culinary Team of the Quarter competition at his Messhall at MCAS Miramar on March 17th and 18th. The competition features several teams, each consisting of two culinarians. On the first day, teams complete a knowledge and skills test, and the top four advance to the second day. Each team must use a predetermined theme and a secret ingredient in their menu presentations. Five judges will evaluate plated courses, and an additional plate will be displayed for presentation. Fifty attendees will sample buffet-style offerings including salad, entrée, dessert, and drink. Awards include 1st, 2nd, 3rd, and People’s Choice. The following ACF vendors have generously provided prizes:
Zwilling J A Henckels: Chef Greg Beachey, CCC, HAAC, Culinary School Specialist, has contributed culinary prize packages for each award category.
The Generals Hot Sauce: This veteran-owned company produces hot sauce in 13 flavors, packaged in grenade-shaped bottles and ammo boxes. The product was inspired by a 3-star USMC Lieutenant General.
Chefworks: Provided red aprons with a yellow necktie (Marine colors) featuring an MCAS logo.
The Chefs de Cuisine Association will continue seeking vendor support for this competition and will provide updates in the next report.
