VCA Upcoming Events


Saturday, July 18
VCA Apprentices will participate
in the Farmers Market at Merchants Square, Williamsburg.
8:30am - 12:30pm

 

Saturday, August 15
VCA Apprentices will participate
in the Farmers Market at Merchants Square, Williamsburg.
8:30am - 12:30pm

 

Monday, August 17
VCA Meeting at the DoG Street Pub in Merchants Square, Williamsburg.
3:00pm

View All Events >>>


 
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Virginia Chefs Appreciate their Associate and Allied Members
 
 
 
VCA Apprenticeship Program

The American Culinary Federation apprenticeship training program has been designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession.

Read More >

 
VCA Logo Available For Embroidery

For members interested in having the official VCA logo embroidered on jackets, aprons, hats,
t-shirts etc. we have had our logo digitally loaded at "A Logo For You" located 100 Stafford Court, Williamsburg, VA 23188. They can also be reached at 757-220-9259. This way you don't have to pay the set up fee, only the embroidery fee. Just tell them you're a VCA member.

 
 
 

Welcome To The Virginia Chefs Association

"Journey on the Chesapeake: The Way Back Home"

VCA

Chef Winslow Goodier Features

July 13, 2015

This film is an exploration of the lower Chesapeake Bay between the York and Rappahannock Rivers by land and by water. We'll explore the history, culture and cuisine of the area. We'll meet the interesting people and characters that work here and make this place their home.

Featuring Virginia Chef's Association's own Chef Winslow Goodier, CEC, AAC Please go here for more information and sponsorship requests.

See How Virginia Chefs Cook

VCA

WAVY 10 - Hampton Roads Show

October 17, 2014

Chefs Hans J. Schadler and Kyle Woodruff of Waypoint Seafood & Grill in Williamsburg, Virginia demonstrate how to prepare two dishes perfect for oyster season.

For more videos in this series and more please visit our Videos page.

 

View Videos Now >>

 

 

VCA

CBS 6 - Virginia This Morning

August 7, 2014

Chef Travis Brust, Executive Chef at Williamsburg Inn cooked up a zesty Fresh Tomato & Micro Basil-Chèvre Flatbread.

To help wash down that tasty dish, Chef Travis also mixed up a Gin Smash cocktail.

Henrico Citizen - VCA Board Member Winslow Goodier, CEC, ACC Named One Of Henrico County's Top Teachers For 2015

May 6, 2015

By Patty Kruszewski, Citizen Managing Editor - Photo by Roger Walk for the Henrico Citizen
Hans J. Schadler

Although Winslow Goodier spent years as a chef, and excelled at it, he seems to have found his true calling in his second career: sharing those culinary gifts with young chefs-to-be.

A former executive chef at The Tobacco Company in Richmond, he also served as a chef at Hermitage Country Club, Henrico Doctors’ Hospital and The Chamberlin Hotel in Hampton – in addition to being a team chef with NASCAR. Named among the top 10 chefs in Richmond in 1999, he won Chef of the Year awards from the Virginia Chefs Association in 1995 and 1999.

But in the summer of 2000, he switched gears – from running a kitchen and supervising a staff to imparting his knowledge to students in the Hermitage Tech Culinary Arts program.

“I had some great chef instructors in culinary school, as well as some chef mentors early in my career,” he explained, noting that he is still in touch with several of the mentors and teachers who influenced him.

“I wanted to have that relationship with the next generation of young culinarians.”

Certified by the American Culinary Federation, Hermitage’s program – implemented by Goodier – is one of only three such accredited programs in the Commonwealth. The students not only learn culinary skills in the classroom but also practice them in the real world, catering events for Henrico County Public Schools, county government and business groups. During a recent presidential election, the secretary of the State Board of Elections asked the students to provide breakfast, lunch and dinner for 100 people on Election Day.

In his decade and a half of teaching, Goodier has gone on to become a three-time finalist and a winner of the REB Awards for Teaching Excellence. In 2004, he won the Davenport Award (Vocational Teacher of the Year) for Henrico County Public Schools, and in 2009 he was awarded the prestigious ACF Presidential Medallion. His television credits include appearances on the Food Network, Discovery Channel, ESPN and TBS; he also hosted a local cable cooking show, “Virginia Flavors,” which won a 2002 Telly Award.

And yet – TV fame and prestigious honors notwithstanding – Goodier suggests that his students provide satisfaction in a way no awards or medals can.

Not surprisingly, many of his proteges go on to four-year culinary schools and have become chefs, or are working towards that goal.

“It is very rewarding for them to keep in contact with me,” he said, “to tell me about their progress or what they are currently doing. But I think the most rewarding thing is [hearing from] the students who go on to do something else, or the ones that may have been . . . difficult.”

When such students tell Goodier that the experience in his class helped them, it can be even more meaningful, he said.

“You always wonder, and it’s really nice to know that you’ve had a positive influence on their lives.”

Of course, even in a classroom that is predominantly a kitchen, there are the usual classroom challenges to endure. Keeping students on task, Goodier said, is the hardest part of his job.

“There are so many distractions now – cell phones, social media – that it has become increasingly challenging to keep the students focused.”

But being able to share his skills and passion for the culinary arts with students, and watching them grow and succeed – whether they are aspiring chefs or not – makes the challenges worthwhile.

What’s more, he added, there’s another gratifying aspect to teaching at Hermitage: seeing the program grow and develop.

“I’m glad to see that career and technical education is getting more attention,” he said. “We can see first-hand that the real-world skills we teach the students can make them very successful.

“Before I started teaching, my perception of tech centers was what they were like when I went through high school. It’s a completely different environment now – and it’s very rewarding to be part of it.”

Waypoint Chef Earns Regional Honor for Mentoring Peers

March 4, 2015

By Nicole Trifone - WYDaily.com
Hans J. Schadler

Hans Schadler, the owner and executive chef of Waypoint Seafood & Grill, received the Hermann G. Rusch Chef’s Achievement Award for the southeast region last month, an honor that recognizes his commitment to passing on his culinary knowledge to the next generation of chefs.

“[The award] is a tremendous recognition from my peers, but it is a deeply personal award, as well,” Schadler said in a news release, naming Rusch a mentor and friend. “Over the years he instilled in me the importance of nurturing the next generation of culinary professionals. Receiving this award inspires me to further continue his example of advancing the culinary arts.”

Schadler was given the award during the ChefConnect:Baltimore convention in mid-February; he is eligible for the national award to be presented during the American Culinary Federation’s convention this summer in Orlando.

Waypoint Seafood & Grill opened on Quarterpath Road in Williamsburg in 2011. Schadler is the former executive chef and culinary director for Colonial Williamsburg, where he oversaw 10 restaurants and reinstituted a culinary apprenticeship program. He previously owned the River’s Inn in Gloucester.

VA Governor McAuliffe Recognizes VCA's 40th Anniversary

WHEREAS, the first chapter of the American Culinary Federation Virginia Chefs Association was founded in Richmond in May 1974; and VA Seal

WHEREAS, the Virginia Chefs Association continues to uphold the culinary vision and traditions established by its founding chefs - Werner Muench, Harmut Braun and Lloyd Garrard; and

WHEREAS, more than 110 chapter members - professional chefs, apprentices, students, associates and culinary enthusiasts - participate in educational programs, fundraisers, social events, and public awareness campaigns, dedicated to the culinary arts; and

WHEREAS, the Commonwealth acknowledges the 40th Anniversary of the establishment of the American Culinary Federation Virginia Chefs Association, and its efforts to further culinary professionalism, leadership, education, and community outreach in Virginia;

NOW, THEREFORE, I, Terence R. McAuliffe, do hereby recognize May 2014 as the 40TH ANNIVERSARY OF THE VIRGINIA CHEFS ASSOCIATION, and celebrate its mission of encouraging the development and advancement of the culinary arts in Virginia.

December, 2014

President’s Chapter Message

As 2014 comes to a close, I wanted to take a moment to reflect on the many accomplishments of our chefs and association this year...

First, there were many new, initial certifications this year indicating an association filled with accomplished and determined chefs. You remain an inspiration to our younger members and certainly raise the bar of professionalism.

Member Glenn Pruden, C.E.C., A.A.C. was admitted into the American Academy of Chefs this year at the National Conference. This is the highlight of one’s culinary career and an achievement of the highest measure.

The Chapter celebrated its 40th anniversary in 2014. I am not aware of how many other chapters have reached this milestone; but after patting ourselves on the back, let’s remember the Charter Chefs who made this a reality. We are very fortunate to have those charter members with us today. Chef Nancy Geddes

The Virginia Chefs Association and Waypoint Seafood and Grill pulled together for a wildly successful fund raising event that benefited the Virginia Peninsula Food Bank. It was an unforgettable evening and certainly one of the high points of our year.

We had several unique chapter meetings celebrating the foods, time and talents of our farmers and friends. From the Berkshire hog farm in Surry, the tranquility of picking red raspberries at Agriberry Farms, our seafood symposium at the Virginia Institute of Marine Sciences, classes in coffee tasting, pickling and canning and recently the chance to visit the new Taste food studio at Colonial Williamsburg. We are always on the move!

Finally, congratulations to Kyle Woodruff, C.E.C., your incoming Vice President and Jonathan Brown, our incoming Secretary. Your elected leaders give quite a bit of time and thought into guiding the Virginia Chefs Association. Chef Manfred will continue as our steadfast Treasurer.

I hope that 2015 will bring you and your families much happiness and continued health. As always, we will look forward to seeing you at our meetings.

Happy New Year!

Nancy L. Geddes, C.E.C., C.D.M., C.F.P.P.
Chapter President
Ngeddes311@aol.com

 
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