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Thank you for your openness and honesty in seeking responses that will help our members.  Our members, coupled with the legitimacy of honest support by the organization’s leadership is an avenue we must preserve, and when needed, reestablish.  For ACF to be the leader throughout America’s culinary society we must strive to maintain open lines of communication. 

Thank you.

Michael Ty, CEC, AAC

11 comments

  1. Hey Chef what is your platform in regards to the
    ACF Culinary Team USA.

         by djscmc February 18, 2009 at 2:57 PM

  2. Certification requires a practical exam. The exam is only practical for only a few culinary professionals. It needs to change to encompass more food service professionals. Fine dining, production, and chef/owner should be the three classes added to the current CEC.

         by chefkahre1960 February 18, 2009 at 11:11 PM

  3. Hello Chef Ty !!

    My question:
    We need more hands-on classes at the conferences. How can we get more classes provided by the members themselves, who are quite talented in their own right ?

         by rayduey1 March 21, 2009 at 10:18 PM

  4. He got DEDICATION towards his craft that would surely lead him to his COMMITMENT of becoming an EFFECTIVE and EFFICIENT ACF President.

         by ibotkaren March 26, 2009 at 1:32 PM

    • Thank you. I am grateful for your vote of support and kind comments.

      Michael Ty

           by chefmichaelty April 30, 2009 at 11:23 PM

  5. Chef,

    At the Central region conference there was discussion about “ProStart” program and some sort of affiliation with the ACF.

    Do you know what this about?

    Is there a chance that SkillsUSA should be, could be considered too?

    Chef ED KC

         by santachef April 27, 2009 at 10:51 PM

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