Culinary Decompression

Posted by on Apr 28, 2010 in ACF | 0 comments

After spending several months trying out for the Culinary Olympic Team, things have setteled down and I can decompress somewhat. What that means it’s time to start refocusing on my own journey towards my CMC certification. This will include refining recipes, defining my style, countless practice sessions and challenging my self on a regular basis to produce the best food I can in a pressure situation. With that I am going to take a CEC certification test this summer. I am already certified but feel this will accomplish many things. 1.) It will go towards my re-certification 2.) It will...

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John Reed wins ACF Chef Professionalism Award 2010 for the Central Region

Posted by on Mar 31, 2010 in ACF | 0 comments

View the lastest press release about this prestigious award

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John Reed, CEC, CCA, Advances in ACF Culinary Team USA Tryout

Posted by on Feb 23, 2010 in ACF | 0 comments

  ST. AUGUSTINE, Fla., February 23, 2010– John Reed, CEC, CCA, Skokie, Ill., is one of 15 chefs who qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany. The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition was held...

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Posted by on Feb 5, 2010 in ACF | 0 comments

  Chefs Compete for Spot on Renowned ACF Culinary Team    “ACF Culinary Team USA tryouts are not a venue in which to learn for first-time competitors. This is truly a once-in-a- lifetime opportunity and experience that moves careers to new levels,” said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. “Experience and knowledge in the craft of cookery at a skilled level is essential, as is being able to produce garde manger food and hot cuisine at the highest possible level.”    Judging the...

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