VCA Upcoming Events

Friday, November 7
6:00 PM
Stratford University
Glen Allen, VA

Join us for a fundraiser dinner prepared by the Stratford Culinary Competition Team! Help us in our quest to compete at the American Culinary Federation's Southeast Regional Hot Foods Competition in Atlanta, Georgia.

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Monday, November 10
VCA Membership Meeting
3:00 PM at the Colonial Williamsburg Taste Studio.
Program: Demonstration by Chef Rhys Lewis, CEC, Executive Chef, Williamsburg Lodge

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Saturday, November 22
VCA Apprentices will be at the Williamsburg Farmers Market in Merchant's Square.


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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 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

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.

 

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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.

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.

October, 2014

President’s Chapter Message

Dear Chefs and Colleagues:

The summer has come to a close and the holiday season approaches, so approaches our chapter leadership election process and Annual Meeting.

At the October Chapter meeting, nominees presented their platforms as they volunteer to continue the necessary stewardship of the Virginia Chefs Association. They are asking for your votes, asking for your attention and ultimately asking you to participate in your chapter life.Chef Nancy Geddes

For the past four years, leadership has devoted itself to building the Virginia Chefs Association into a duly incorporated, non-profit association. It has taken a lot of time and energy to get the ship onto the right course. Our end product is, quite literally, a unique business.

The question from leadership is:

  • WHAT ARE YOU DOING TO HELP US GROW THIS BUSINESS?
  • WHAT ARE YOU DOING TO ENSURE THAT THE VIRGINIA CHEFS ASSOCIATION REMAINS A STRONG, HEALTHY AND RELEVANT CULINARY BUSINESS?
  • ARE YOU CONTRIBUTING ALL THAT YOU CAN BY PARTICIPATING, INVITING US TO YOUR PROPERTIES, SHARING YOUR TIME, IDEAS AND TALENT?

Rotarians live the motto “Service Above Self”. This is precisely the outlook that serves their organization so well and empowers the Rotarian membership to be a strong, cohesive force in their communities. They don’t ever ask what is in it for them.

We have more than 100 members. That’s a lot of potential power isn’t it?

The work involved steering this ACF chapter (read the word ‘business’) should not fall solely upon the shoulders of the Board of Directors and elected leadership. You are all stakeholders in the future of the Virginia Chefs Association. We urge you to vote. We also urge you to get up, dress up and show up!


With regards,

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

 
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