October 11, 2017
Executive Chef M. Glenn Pruden C.E.C., A.A.C. of the University of Richmond, just finished a year long beer brewing program and has received the Beer Brewer Professional Certificate.
He has been organizing and conducting a teaching luncheon for ten years called Spider in the Kitchen. For one particular luncheon, he decided he was going to use beer in every single dish. Having done beer pairing luncheons before, he was ready to take it one step further by actually incorporating the beer into the ingredients of all of his dishes. He goes into fine detail about how to pair styles of beer with particular ingredients, such as when using vary bitter beers such as an IPA, you should offset the bitterness with bright and fruity flavors.
July 12, 2017
As we are in the middle of what presumably is the busiest time of the year, we'd like to just stop, and take a moment to recognize our President, Chef Nancy L. Geddes, C.E.C, A.A.C., C.D.M., C.F.P.P.
This week she was officially inducted into the American Culinary Federation's American Academy of Chefs. We would like to congratulate you, Chef Nancy, on such a momentous achievement.
For those of you not familiar with the American Academy of Chefs, it is an honor society the American Culinary Federation created to distinguish its' most accomplished Chefs within our organization. There are seven mandatory requirements, and then a chef has to complete 10-22 elective attainable goals. This is no easy task and takes a minimum of 15 years to achieve. Only a small handful of chefs are inducted, and must be nominated by two other academy members.
Read Chef Geddes' report on the ACF National Conference, held July 9th through July 13th in Orlando, Florida.
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