Annual Chef’s Gala and Awards Dinner

 

The gala gives local chefs an opportunity to celebrate their history as a chapter and a city, recognize colleagues in their pursuit of excellence, and support students and members as they continue their education.

 

The highlight of the evening is The Chef of the Year Award. Nominees have high standards as a chef in their particular establishment, upholding the standards set by past colleagues, and devoting time to the culinary field and the ACFPC.

 

Two recipients of the Chef William Foust Scholarship will also be announced. This prestigious scholarship was established in 2007 and is awarded annually to current post-secondary culinary students and to high school seniors looking to pursue a degree and career in the hospitality industry. 

 

William Foust (1915-2007) first learned to cook in the US Navy in World War II, going on to work as a chef at a number of restaurants and clubs in Pittsburgh, including the Duquesne Club, South Hills Country Club, Concordia Club and the Hilton Hotel. In addition, he loved to teach young people about his craft, and taught at trade schools and vo-tech schools around the city. Chef Foust was inducted into the Prestigious Honor Society of the American Culinary Federation in 1984.

 

This year’s silent auction boasts over 20 items like a Nemacolin Woodlands Resort package with overnight stay and dinner at Lautrec, and a golf package at St. Clair Country Club. All proceeds from the auction will support the ACFPC’s scholarship program.

 

The gala is open to the general public. Individual tickets or tables of eight to ten are available at https://www.blacktie-america.com/online_sales/rsvp_ticket_purchasebt.cfm?rsvpid=4058. Please register by Wednesday, January 22.

 

Photos available upon request. For media inquiries or information about sponsorship, please contact Brian Buskey, bbuskey@manchesterbidwell.org.

 

About the American Culinary Federation
The American Culinary Federation is a professional organization for chefs and cooks founded in 1929. The organization is based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. Now the largest professional chefs’ organization in North America, the ACF is made up of more than 15,000 members belonging to more than 150 chapters in four regions across the U.S. Today, ACF is the leader in offering educational resources, training, apprenticeships, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive culinary certification program in the world. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international competitions.

 

 

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