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Wayne Smith

Wayne Smith Group Photo

2012 ACF Colorado President

 

I believe the ACF Colorado Chefs Association (ACFCCA) is the best chapter in the American Culinary Federation because of its members. We are an organization that works for the benefit of all chefs and cooks in Colorado whether or not they are members. We do this through education, professional development, and community outreach. We are an inclusive rather than exclusive organization.

As the ACF Colorado Chefs Association we work to engage chefs across the state from the Four Corners to the Eastern plains. We do this by: opening channels of communication; organizing events that meet the needs of a particular state area; scheduling ACFCCA educational programs all across the state; and by visiting our peers on a regular basis.

Finally, let me say that I would not be the chef I am today without the support of the ACF Colorado Chefs Association and its members. I am honored to serve as chapter president in service to all of you.

Wayne Smith, CEC CCE, Assistant Technical Professor, Culinary Arts

Mesa State College, wasmith@coloradomesa.edu

 

Richard Davis

Richard Davis Boston Market

2012 Education Fund President

 

Why I Belong to The ACFCCA?

Why do we as Chefs dedicate our time, talent and efforts to the ACF and its membership? The ACF, established in 1929, is a fellowship made up of professionals who share an intense passion to create delicious and memorable dining experiences for our guests, utilizing the bounty of ingredients each season has to offer. As professional leaders of our industry, our day jobs keep us plenty busy, so just what is the appeal of giving yet more time to this association?

Beyond supporting the greater good of our vocation, inclusive of supporting the success of our vendor and local communities, we do it as a means of giving back with gratitude, what has been so richly given to our families and us. All of us at one time were the same young, aspiring, career-seeking individuals we meet and influence on a daily basis. Can you remember the first time you met a “Chef”? It could have been through viewing a cooking show or demonstration. It could have been your first job as a kid working in the local restaurant, club, or hotel. Something sparked our interest, causing us to pursue the first steps toward becoming who we are today. For most, it was a humble beginning as the “aqua chef” in our local eateries. It was many hands, over many years, reaching down to elevate you to the next level of learning, accomplishment, and leadership- until one day, you possessed the knowledge and experience needed to be known as Chef.

We belong to ACFCCA as a means of giving back and helping our next generation of aspiring Chefs to achieve their goals and aspirations. We support our ACFCCA Education Fund and Fundraisers to help provide the needed mentoring, education and practical learning experiences today’s young culinarians need to become tomorrow’s leaders. Our 2011 vision for the Education Fund is to refine and build upon the proven success achieved through the various existing fundraisers, while identifying new fundraising opportunities to continue the educational support of tomorrow’s culinary leaders. Richard Davis, Culinary Consultant