1. American Culinary Federation
Follow us on @ACFChefs, find us on at ACF Chefs and view food and competition
photos at Flickr/ACFChefs. Visit our website to learn more at www.acfchefs.org.
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2. Who we are
The American Culinary Federation (ACF), established in 1929, is a membership organization
for professional chefs, pastry chefs, cooks, students and culinarians. With nearly 20,000
members spanning 200 chapters nationwide, ACF provides professional development,
culinary competitions, networking, culinary publications and education for the foodservice
industry. To learn more about what ACF offers, visit www.acfchefs.org/Membership.
How we can help
With thousands of chefs across the country working in various segments of the culinary
industry, we have the ability to connect you with some of the best professional chefs in the
industry. ACF chefs are knowledgeable in a variety of culinary techniques and trends and
want to share their knowledge with you!
There are 200 chapters across the nation of ACF chefs, culinarians and foodservice
professionals. These culinarians meet monthly to talk about food and how to get involved in
the community. Find a chapter near you at www.acfchefs.org/Chapters, attend a meeting and
get to know our chefs!
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3. Culinary publications
ACF produces two publications focused on providing the latest information from the field on
culinary and restaurant trends, culinary careers and cooking techniques. As a member of the food
blogger community, you are invited to receive a complimentary subscription to these publications.
The National Culinary Review provides foodservice news and in-depth
articles focused on the latest regional and national food, restaurant and
beverage trends. If you are interested in receiving a complimentary year
subscription, email Jessica Ward at jward@acfchefs.net. View a sample of
NCR at www.acfchefs.org/NCR.
Sizzle is ACF’s quarterly digital magazine for culinary students and food
enthusiasts. Every season, Sizzle hits the digital newsstand with in-depth
articles on restaurant and culinary trends, inside look at different career paths
for chefs, and a focus on classical cooking and baking techniques every home
cook and student should know. A subscription is free and you can sign up
for the magazine at www.acfchefs.org/Sizzle or download the app from your
Android, Apple or Amazon store.
nondairy cheese
sizzle The AmericAn culinAry FederATion QuArTerly For STudenTS oF cooking
Educational events
Every year ACF hosts educational events in up-and-coming culinary cities for chefs,
foodservice professionals and students. Food bloggers are invited to attend as members of
the media and experience live cooking and culinary technique demonstrations, educational
programming, networking and regional cuisine for inspiration.
This year ACF will host ChefConnect: Baltimore, Feb. 15-17, and ChefConnect: Indy, April 12-14.
ACF will also host Cook. Craft. Create. Convention & Show in Orlando, Florida, July 30-
Aug.3. This event will feature cooking demonstrations, educational seminars, a trade show
and national and international culinary competitions.
Learn more about the ACF Signature Series at www.acfchefs.org/events, and contact Jessica
Ward at jward@acfchefs.net to request a press pass to attend.
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November/December 2014
® Culinary official magaziNe of the americaN culiNary feDeratioN
The
National Review
out of the kitchen
follow your passion
it’s an option
the moscow mule
comes back
sweet stuff coNs iDer the alt erN ative
investigate a
foodservice
sales career
sous vide
menu trend
explore the
cuisine of
Thailand

4. A look at our members
American Culinary Federation chefs are passionate about the
culinary industry. Dedicated to ensuring professionalism within
the industry, while preserving the classical skills cooking is based
in, ACF chefs are the chefs behind the scenes ensuring you and
your family are having a great dining experience. No matter where
you are. From cruise lines to national parks, college campuses and
hotels, chances are ACF chefs work in the kitchen or oversee its
culinary program. Here’s a look at some of our chefs.
Casey Shiller, CEPC, AAC, is a pastry educator
at St. Louis Community College and director
of pastry at the award-winning Jilly’s Cupcake
Bar & Café in St. Louis. USA Today named
Jilly’s one of the top 10 places to get a gourmet
cupcake in the nation. In 2011, he competed
on and won an episode of Food Network’s
“Cupcake Wars,” and in 2012, he competed again in Cupcake Wars’
“Battle of the Champions” and won. He has received several teaching
awards throughout his career to include the Teaching Excellence
Award from Missouri Governor Jay Nixon in April 2011 and the 2012
ACF National Chef Educator of the Year.
James Corwell, CMC, is a certified master chef/
founder of Tomato Sushi, a vegan alternative
to bluefin tuna that has the same look, texture
and similar taste as sushi-grade tuna. Corwell
has more than 30 years of culinary experience,
including lead instructor at The Culinary
Institute of America at Greystone, St. Helena,
California, executive chef at Le Foret, New Orleans, and The Purple
Palm Restaurant & Bar, Palm Springs, California. In addition, he has
authored recipes and instructional courses that were featured on
AOL.com, Yahoo.com and CNN.com.
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Stats
Education
Bachelor’s degree in pastry
arts and baking from Johnson
& Wales University, Provi-dence,
Rhode Island. Certified
Executive Pastry Chef from the
American Culinary Federation.
Resource for
• Creative holiday desserts
• Creative entertaining
• Suggestions on what to look
for in a wedding cake baker
• How to build a dessert brand
• Dessert flavor pairings
• Cake decorating tips and
tricks
Past press
OpenBeast interview, 2011
Sauce magazine, 2014
Social
Pinterest:
pinterest.com/jillyscupcake/
Twitter:
@stlpastry or @jillyscupcakes
Stats
Education
Associate degree in liberal
arts, Georgia State University,
Atlanta. Graduate of Cherokee
Town & Country Club, Atlanta,
ACF apprenticeship program.
Certified Master Chef from the
American Culinary Federation.
Resource for
• Entertaining
• Vegan recipes
• Sustainable seafood
• Food history
• Local and seasonal dishes
and practices
Past press
Civil Eats 2014
Fast Company 2014
Social
Twitter: @TheTomatoSushi
Facebook: TomatoSushi
Website: www.tomatosushi.com

5. 5
Stats
Education
Associate degree in baking and
pastry from Spokane Community
College, Spokane, Washington.
Resource for
• History and heritage of
gourmet sculptures
• Unique entertaining
presentations with food
sculptures
• Sugar and buttercream
sculpture techniques for
experts and beginners
Past press
Spokane Review
Dessert Professional
Social
Twitter: @ISSweet007
Website:
www.imaginesomethingsweet.com
Stats
Education
Bachelor’s degree in culinary
nutrition from Johnson &
Wales University, Denver, and
a master’s degree in nutrition
education from Eastern Illinois
University, Charleston, Illinois.
Registered dietitian through
the Academy of Nutrition
and Dietetics and a Certified
Culinary Educator from the
American Culinary Federation.
Resource for
• Vegetarian cuisine
• Healing and Mediterranean
diet
• Nutrition for athletic
performance
• Diabetic diet
• Gluten-free diets
• Healthy grocery shopping tips
Past press
Westword Blog, Denver
WGN Channel 9, Chicago
Social
Twitter: @Wellness_Chef
Facebook: Chakra Sorbet
Becky Wortman, chef/owner at Imagine
Something Sweet, Clayton, Washington, offers
buttercream sculpting and cake decorating
classes to experts and home cooks across the
country. Wortman has won several awards for
her work to include “Top Ten Cake Decorator
in North America” in 2014 from Dessert
Professional magazine. Her technique enables her to create detailed
sculptures out of buttercream that are based on Greek and Roman
classical sculptures. Wortman is currently conducting seminars
at food industry events across the nation to include CaterSource
Convention & Tradeshow in Las Vegas March 2015.
Eric Stein, MS, RD, CCE, has the beneficial
combination of being a nutritionist and a chef.
Stein has a diverse culinary background that
includes cooking at several top spa resorts in
North America, a culinary instructor at several
top-rated culinary schools to include Kendall
College, Chicago, and has authored a culinary
nutrition textbook Culinary Nutrition Principals and Applications. He
has crafted his own style of cuisine that is based on the use of global
flavors, seasonal ingredients, and nutrient rich foods. In addition, Stein
has developed his own line of vegan and gluten-free Chakra Sorbet.

6. 6
Stats
Education
Associate degree in culinary arts,
Central Piedmont Community
College, Charlotte, North
Carolina. Certified Executive
Chef by the American Culinary
Federation.
Resource for
• Healthy family cooking
• Charcuterie
• Canning
Social
Blog:
A Day in the Life of a Chef
unklechef.blogspot.com/
Bradley Labarre, CEC, is executive chef for
Sodexo at Merrimack College, North Andover,
Massachusetts. Labarre has more than 25 years
of experience in the food industry working for
fine-dining establishments and gastro-pubs,
country clubs and as a private chef. He has
experience teaching adult and children cooking
and gardening classes, is an avid culinary competitor and blogs
about being a chef.
Contact Us
If you are interested in speaking to an ACF chef as a story
resource or for collaboration, please reach out to Jessica Ward
at jward@acfchefs.net or (904) 484-0213. To view more chefs like
these, visit www.acfchefs.org/Chefpertise.