VCA Upcoming Events

Monday, September 14
VCA Meeting at KOR Food Innovation in Ashland, VA


Saturday, September 19
VCA Apprentices will participate
in the Farmers Market at Merchants Square, Williamsburg.
8:30am - 12:30pm


Monday, October 12
VCA Meeting at William & Mary. More details to come.

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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.

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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

In Memory of Harrie Parker

We lost a good friend on Monday afternoon when Harrie's body finally gave out on him. Harrie will be forever remembered in the Williamsburg market for his contributions to the hospitality industry on all levels. He worked with both the smallest of restaurants and the largest hospitality organizations in the region. He was active with the Chefs association and a familiar face to all in the restaurant association as well. His enthusiasm and dedication was an inspiration to all who were lucky enough to work with him. We’re sad to see him leave.

Despite Harrie's outgoing business personality, he was a person who was very close to his family, and cherished them greatly. His desire was to have only a private remembrance service for his immediate family. The family is respecting those wishes. Many people have asked me to keep them informed about his funeral arrangements, but as much as we would all like to be there to show our gratitude, there will not be a public service. Don’t let that stop each of you from remembering the wonderful person that Harrie was and reflecting on how he influenced each of us in his own special way.


Dan Spooner Area Manager - Williamsburg/Peninsula
Performance Food Group

"Journey on the Chesapeake: The Way Back Home"


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


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.


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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.

The Great Artisanal Ham Tasting

September 24, 2015

Hosted by S. Wallace Edwards & Sons and Heritage Foods USA, this unique program was designed to develop the “language” describing the subtle nuances of Dry Cured, Long Aged, Artisanal Hams based on Cure Method, Breed, Feed, Terroir, and Aging. With the feedback and input from some of the top chefs, food writers, and charcuterie experts in the country, our goal is to further educate the culinary world at large about the craft behind producing these exceptional hams.

A total of 3 tastings have been held to date (New York, San Francisco, and Napa) with the panels being served a total of 17 Long Aged hams in a blind tasting format. Each group was asked to provide written comments in their own words describing the unique flavor profiles distinctive to each ham.

This was not a competition/comparison to determine a “winner”, but a means to gather quality information we can share with any and all ham lovers. Results were compiled, a time consuming proposition to say the least, and are provided in the graphics found on the Edward's blog.

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

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