VCA Upcoming Events


Monday, April 14
3:00 PM
Membership Meeting at S. Wallace Edwards and Sons/Red Barn Berkshires Surry, VA

Tuesday, May 20
3:00 PM
Membership Meeting
VIMS Seafood Symposium

Monday, June 9
3:00 PM
Peformance Food Group Virginia,
Richmond, VA

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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.

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VCA Document Archives

Now you can review the minutes of past VCA meetings or past issues of our VCA newsletter, "The Stockpot".

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Welcome To The Virginia Chefs Association

May 20 - Chefs Seafood Symposium RegistrationVIMS Registration

We are excited to announce that the annual Chefs' Seafood Symposium will be held at the Virginia Institute of Marine Science (VIMS) in Gloucester Point, VA.

We are finalizing the speakers and will make the agenda available soon, but online registration is now open.

If you have any questions, please don't hesitate to contact myself, Lisa Ayers Lawrence, or Dianne Roberts.

We hope to see you at the event!

Video - Coaches' Cook-Off

April 25, 2013 - Chris Mooney & University of Richmond Executive Chef Glen Pruden teamed up to win the Coaches' Cook-Off to benefit the Positive Vibe Cafe.

April, 2014

Chapter Message

Happy 40th Anniversary, Virginia Chefs Association!

Your chapter, the first organized American Culinary Federation chapter in the Commonwealth of Virginia, has achieved a milestone! We have been honored with a resolution passed by the legislature in Richmond and shall celebrate this official handing over of the resolution document on June 1st at a fundraising dinner to benefit the Peninsula Food Bank and your Virginia Chefs Association. Many, many thanks to all our chefs and friends that have made this honor possible! And, a special thanks to Chef Schadler who has graciously invited us to celebrate this event and cook at Waypoint!

Forty years later, the Virginia Chefs Association continues to visit the farmers, fishermen, growers and artisan producers to celebrate and reinforce that important connection between their passion and the final presentation to our customers. We learn so very much from them. Chef Nancy Geddes

I wish to acknowledge our friends at Edwards Ham Company and Red Barn Farm who hosted our meeting this month. Is there anything more extraordinary than the pride of a farmer talking of the heritage of his livestock (in this instance the cutest piglets ever) and the tradition of excellence exemplified by the three generations at Edwards? A wagon ride and tour of the farm, Berkshire pork ribs with Jerry’s BBQ sauce, the aroma of curing ham and the talented knife work as Ben broke down a hog while giving far ranging ideas for utilization…. It was a wonderful afternoon.

May’s activity will be the Chefs’ Seafood Symposium at the Virginia Marine Institute in Gloucester. The symposium is going to be held on May 20th. Please, if you have not already registered for this educational event, do so on-line.

Our website will continue to notify you of all our activities and I hope that you will take the time to join us at a monthly event.

See you soon!

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

 
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