ACF Chefs Las Vegas Chapter

President's Message

Fellow Culinarians, Associate Members, Culinary Students:

Thanks for those who joined us for our March General Meeting at The Art Institute, where we were privileged to have had Chef Justin Hall as our presenter, giving his personal insight and prospective on Restaurant Start-Ups as experienced with his recently opened business (SLO-Boy), the inaugural pop-up concept at the Goodwich incubator kitchen on Las Vegas Boulevard. While attendance was sparse, those who did attend where treated to meaningful and thought provoking ideas as to the “behind the scenes” workings of getting such a concept off-the-ground. Thanks also to Chefs Michelle Vietmier, Jean-Noel Derval, and Suzanne Tatis who came in on Spring Break to Host and Cater our meeting.

April brought us to Southwest Gas and Host Lorri Davidson for the Advisory Board BBQ. While the weather didn't cooperate as well as we have historically experienced (for the second month in a row), all presentations where brought inside. The evening got started off with a most interesting presentation by Ann and Jay from Wood Stone Corporation. Working with one of their specialty, USA made Heath Ovens, Chef Ann demonstrated their versatility, proving that this equipment was more than just another Pizza Oven. We were treated to samples of Roasted Olives, Asparagus, Shrimp and Bruschetta as well a variety thin crust Pizzas. As an aside, I was able to visit Wood Stones' manufacturing plant in Bellingham last week and was extremely impressed with the personalized approach to these unique ovens and other specialized equipment. If you get a similar opportunity I highly recommend taking advantage of it.

The June 7th Poker Tournament has been canceled due to a scheduling conflict with our host South Point Hotel, Casino and Spa, so the next in the series returns Tuesday July 5th. Details remain the same; Place - South Point Casino Poker Room, registration opens at 5:30 PM, Cards fly at 6:30 PM, with complimentary refreshments available and remember that you don't have to be a member to participate so be sure to spread the word and keep this event growing. Looking to future dates, August 2nd, and September 6th with more to follow as our calendar evolves.

Our May 16th General Meeting is at Lawry’s The Prime Rib, where Chef David Simmons has put together a mini food show featuring Freedom Meats and Nicholas Foods and others. Note this meeting and food show is scheduled to start at 5 PM. Hors d'Oeuvres at 5:30 PM and followed by Dinner at 6:30 PM. We know this will be a well supported event and look to see many of you there.

June 26th brings us to our very own Chef of the Year Awards Celebration at the South Point Casino. While the full details are still to be settled, this year we have approached the Award a little differently. After discussions and the establishment of an Education and Event Committee of board members, thereby relieving the Chef of the Year of the responsibility of orchestrating the Chapters' Annual Calendar.

The board approached the nominations for Chef of the Year (for 2016 only) somewhat differently by considering all current Active or Senior members from those listed through the National Office. Of the four nominees, Chef Gastuv Mauler, A.A.C. of Spiedini Restorante at J.W. Marriott, Summerlin, was elected through a secret ballot and majority vote as an acknowledgment of his years of service to the Chapter and professional achievements. We hope you plan to join us in this Annual Celebration and Awards Gala.

June 15th is the last day to RSVP for our 2nd Annual “Friends and Family” Appreciation Night with the 51’s at Cashman as they play the Sacramento Rivercats. The event is scheduled for June 27th. We have set the same criteria and arrangements as last year which include free parking, refreshments and catered tailgate at the start of the game. Full details are available on our Web site, but I want to remind you that the deadline for reserving tickets is June 15th.

As you can see we have a very full agenda, we have added an ACF Hands-On Workshop for September 10th and ACF Practical Certification Exam (for any level) set for October 15th, we are looking forward to adding more as the opportunities arise.

Finally, please join me in wishing Chef Lewis the very, very best at the ACF National Convention in Phoenix, Arizona. She is the Western Regional Representative for ACF National Educator of the Year having been named at the Central and Western Regional Conference in Hawaii last month.

Watch this Web site and Face Book Group page for announcements for all future events throughout the upcoming chapter calendar year.

Respectfully,

Chef Philip Pinkney, CEC, CCE, AAC
President
ACF Chefs of Las Vegas

Executive Committee and Board

Executive Committee

Philip Pinkney, CEC, AAC
President

Chris Johns
Vice President

Jamie Poltrock
Secretary

David Simmons
Treasurer

George Bailey
Sergeant of Arms

Board of Directors

Tom Rosenberger, CEC
Chairman

Michael Ty, CEC, AAC
Marc Ty
Daniel Ty
Adam Bruce

Michael Chen
Daniel Mumau
David Simmons

Advisory

John A Rees III
Chairman
Associate Advisory Board

Angela Armstrong
Junior Chapter President

Commitee Chairs

Michael Ty, CEC, AAC
By-laws Chair

Marc Ty
Daniel Ty
Membership Co-Chairs

TBA
Scholarship Chair

David Suppe
Certification Chair

Dale Shigenaga
Culinary Show Chair