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Please note that all membership levels EXCEPT Supporting Associate Members Must be paid through the National Office at acfchefs.org 2019 ACF National Scholarship Application now available at acfchefs.org Les Dames d’Escoffier International Minnesota Chapter SCHOLARSHIP FOR CULINARY Education
This months meeting and Education will be held August 27th, 2019 at: 2400 Mystic Lake Blvd NW Prior Lake, MN 55372
Please join us for our monthly meeting held at Mystic Lake Center. Make sure you register online at ACFMCC.com so we have adequate space available for seating. Thank you!
2019 Farmers Market Competition
Guidelines and Menu for the 5th Annual Farmers Market Competition September 28-29, 2019 7:00 am start time Saturday September 28th 8:00 am Start time Sunday September 29th We are happy to announce our 5th Annual competition in partnership with The St Paul Farmers Market in St Paul Minnesota. Please see the following Guidelines set forth for all competitors. Professional Chefs: Please see and read pages 29-30 for Category KG of the Professional Competition handbook at the acfchefs.org competition page. Student Chefs: Please see and read pages 10-11 for Category SK9 of the Student Competition handbook at the acfchefs.org competition page. For ALL competitors: Our partnership with the farmers market allows us to showcase their Foodstuffs and show our community how to cook fresh food economically and healthy without ruining their taste buds or budget in a competitive environment. All competitors will be provided their food the day of their respected day of competing provided by Star Prairie Trout Farm and Gilbertson Farms. Vegetables and the starch or grain will also be provided. So with that being said, professionals will be provided the primary and secondary proteins, starch or grain and vegetables; students you will be provided your fish which will be trout, starch/grain and vegetables. Students if you wish to use the secondary protein for your dish, which is not necessary for your category, please let me know ahead of time so we may accommodate you also. ALL COMPETITORS are responsible for anything else needed for their dishes ie spices, sauce ingredients, basically anything else you may need to compete. NO ELECTRIC OR BATTERY OPERATED TOOLS ALLOWED. Please be in proper chef uniform! PLEASE NO BALL CAPS OR JEANS. We will be in the actual market itself on competition day. Media, the community, the farmers and respected dignitaries all make their way to the market for this competition. This years menu selected by lead judge Chef Tim Bucci, CMC, CCE is the following: Star Prairie Trout Gilbertson Farms Bone-in Smoked Pork Chops (1” cut) Red Lentils Sweet Corn Kale Please register by the application deadline, let me know how much meat product you will need for your planned menu so I may coordinate this to the farmers. We will have plenty of the starch and vegetables on hand for your menu. Don't want to travel with certain perishables? Our farmers are great at helping out competitors with whatever you need for the competition. Eggs, milk, fruits, vegetables, breads, herbs and the like. Competition Schedule will be sent out to all competitors 2 weeks prior to the competition. If you need a certain day to compete due to scheduling you can Choose Saturday or Sunday in the on-line registration. To Register please go to acfmcc.com. Payment must be made prior to the competition via Check or PayPal. For PayPal use acfmcc@gmail.com as payee. Checks can be mailed to: ACF/MCC P.O. Box 28191, Crystal, MN 55428-3271 Thank you for your interest in our competition. We hope to see you at the end of September. Please email me with questions or concerns relating to this competition Chef Keith Huffman Competition Chairperson
ACF/MCC 2018 Ranchers Legacy Chef of the Year
Chef Scott Parks
ACF/MCC 2018 Luzette's Catering
Student Chef Of The Year
Emily Pollock!
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Second Harvest, a national network of food banks, started Kids Cafe in 1993 and now feeds children in many of the major metropolitan areas all over the country. Perspectives located in St. Louis Park is host to Kids Cafe which is primarily funded through donations from Foundations, Corporations, local Chefs, and Restaurateurs including the ACFMCC
Kids Cafe is a nutrition and self-esteem program for high risk and homeless youth living in St. Louis Park. The program operates 5 days a week and serves over 55 elementary aged children each day. The program provides mentoring and education around nutrition, as well as teaching the children key team building, leadership and hygiene skills. Kids Cafe served approximately 11,700 meals in 2017.
The Kids Café restaurant style kitchen, is designed as a child-friendly space, was completed in September 1998. Perspectives targets the youth within the local area, including our Supportive Housing Program kids whose parents are struggling to make ends meet. Kids come to this daily after-school program throughout the entire year. The curriculum provides academic enrichment as well as the kitchen experience, utilizing volunteers as mentors to teach and support the children.
The Kids Cafe program serves children a well-balanced home-style evening meal. The program seeks to mentor basic socialization skills, responsibility, contribution, sharing, positive companionship, and healthy decision-making. The uniqueness about the program is that children work together to prepare the meal, set the table and then help clean up afterwards.
This exciting program has a full-time Chef that works with the children to guide and teach them as they prepare, serve, and clean up a nightly dinner. Chef Dan has been with the program for 21 years and is more than happy to answer any questions about the program from his professional experience. You can reach Chef Dan via email at chefdan@perspectives-family.org or by phone (952)-926-2600 ext. 2518.
American Culinary Federation Minneapolis Chef's Chapter
P.O. Box 28191
Crystal, MN 55428
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