Sizzle - Fall 2010

The American Culinary Federation Quarterly for Students of Cooking

YEAR OF
GENERATIONS X AND Y
GREETINGS,
We hear, all too often, that you
are our future. But what have we
done to mentor you or nurture
your progress as you begin your
culinary career? We have had many
programs that addressed student
culinarians, but we always seem to
miss the mark. What are we to do?

Turn to page 30 to read more about her experience.

In the president’s message in the June issue of The National Culinary Review, I wrote about you. I asked why we are not able to retain our youth, and why the gap between the baby boomers and those in late Gen X and Y keeps widening, with fewer of you staying as members of our organization.

At the national convention General
Session, I explained to the delegates
in attendance what the Power
of Connection, our events series
theme going forward, means to me.
It is the ability to touch someone
you have never met but with whom
you hope to develop a bond or
friendship. About two hours into
the General Session breakfast,
This past year, the ACF Cutting
Edge Award proceeds of $2,000
was given to the Senior Chefs
Committee. In the coming year,
award proceeds will be earmarked
for ACF Culinary Youth Team USA,
and I look forward to raising even
more money for the team.

The Youth Movement and Student
Culinarian ad hoc committees have
given us proposals to be considered.
It is my hope that the board of
As I said, you are the foundation of
our future, and it is time for us to
address this, because the problem
is not going to fix itself. All of us
need to work together to make this
successful. I will call on our senior chef
members and the esteemed members
of the American Academy of Chefs
to help. It is my hope that we started
the process at the 2010 American
Culinary Federation (ACF) National
Convention in Anaheim, Calif.

Michael Ty, left, and Elizabeth Mikesell, CEC, AAC, Chef & Child Foundation chair, right, thank Trisha LeBlanc for her participation in the Chef Outreach to the Community day, July 31.

we took 10 minutes to break and greet a student or colleague we had never met. The idea was to introduce yourself to that person and, hopefully, build a friendship or offer support.

PRESIDENT Michael Ty, CEC, AAC Executive Chef MT Cuisine LLC Las Vegas

2009 – 2010 SIZZLE EDITORIAL BOARD Wilfred R. Beriau, CEC, CCE, AAC Southern Maine Community College South Portland, Maine Victor Gielisse, CMC, CHE, AAC The Culinary Institute of America Hyde Park, N. Y. Lindsay R. Hancock Leprino Foods Company Denver Susan S. Hendee, Ph.D., CCE, HAAC Baltimore International College Baltimore JohnMichael F. Lynch Cherokee Town & Country Club Atlanta Paul McVety Johnson & Wales University Providence, R.I. Wendi A. Mentink, CEC Bidwell Street Bistro Folsom, Calif. David Meyers David Meyers Associates, Ltd. Hoffman Estates, Ill. Jeffrey M. Santicola Career Education Corporation Hoffman Estates, Ill. Russell H. Scott, CMC, WGMC Isleworth Golf and Country Club Windermere, Fla. Dean A. Thomas, CEC, CCE South Coast Winery Temecula, Calif. Rebecca S. Woehrle, CWPC Sullivan University Louisville, Ky. Kristy Begley, MNM American Culinary Federation St. Augustine, Fla. Candice Childers American Culinary Federation St. Augustine, Fla.

The first Be Like “Mike” contest winner shadowed me from the moment she landed in Anaheim, when she joined us for our inaugural Chef Outreach to the Community day. Trisha LeBlanc, a student at Ivy Tech Community College in Indianapolis, was with me almost everywhere during the convention.

I hear so many times that there are cliques within chapters, and that older chefs work within their own circles and leave the students to themselves. The power of connection could help break the ice and give new meaning to a young, aspiring student culinarian.

directors will take a good look at these proposals and approve, if not all, the majority of the recommendations presented to us. We will reach out to the Senior Chefs Committee, under the leadership of Noble Masi, CEPC, CMB, AAC, HOF, to start a mentorship program among senior chefs in ACF chapters and students in culinary schools. This is a great opportunity for them to share culinary traditions, as well as assist you in the early stages of your career.