Greetings from Myrtle Beach! Our area has more than 2,000 restaurants, and our ACF members are dedicated to providing locals and visitors with fine cuisine while enhancing ours and others' culinary knowledge.
NOTICE: "15 Years of Souper Suppers" The hardcover cookbook is now available! Click Here! For details.
Myrtle Beach Souper Supper Winners 2013
HGTC Class #2 - Granny’s Apple Crisp Bisque
1 Croissants Bistro & Bakery - Pumpkin Bisque
2 Spring House Family Restaurant - Smoked Grouper Chowder
3 Frank's Outback - Apple & Butternut Squash Bisque
1 HGTC Class #2 - Granny’s Apple Crisp Bisque
2 21 Main - Lobster Bisque
3 Spring House Family Restaurant - Smoked Grouper Chowder
Proceeds from the MBACF event will benefit ACF education and students at the Horry Georgetown Technical College and Academy for Technology and Academics with scholarships to further their culinary careers.
18th Annual Souper Supper Winners
2013 Culinary Competition & Tasting Event Winners
Dear ACF members and sponsors,
As President and Food Show Coordinator of the ACF/HMRSS 2013 Culinary Competition I would like to thank you for your donations and never ending support of our 9th annual competition.
Please let me know what the Myrtle Beach ACF Chapter can do for you. We are striving to be bigger and better next year.
The winners for this year are the following:
1st Place – Sean Thomas – Caprize Italian Restaurant – Myrtle Beach, SC
2nd Place – Eric Masson – The Brentwood – Little River, SC
ACF Mystery Box
1st Place – Charles Gardiner – The Biltmore Inn – Asheville, NC
2nd Place – Robert Murray – Cape Fear Country Club – Wilmington, NC
Cold Food Categories
A. Russell Neff – Highland Country Club – Sanford, NC
B. Chris Enos – Bald Head Island Club – Wilmington, NC
C. Corinna Jackson – Prestonwood Country Club – Raleigh, NC
2013 SC Seafood Challenge: Eric Masson, 2nd Place and Sean Thomas, 1st Place winner with Douglas O’Flaherty, director of operations for SC Restaurant & Lodging Association.
Chef Tom Mullally, Chef Alex R. Darvashi, Chef Eric Wagner, Myra Starnes, Chef Roland E. Schaeffer, Chef Rene J. Marquis and Chef Dan Henn.
The American Culinary Federation of Myrtle Beach, a non-profit organization promotes professional camaraderie through dedicated efforts and support with a local network of businesses. Culinary awareness and fundraising by the group to the public is accomplished during the presentations of two different semi-annual seasonal culinary competition events. The Souper Supper in the fall features soups and the Spring Sensation during the springtime features salads and desserts. Both endeavors are successful and only made possible by a local attending audience of enthusiastic foodies interested in sampling and discovering the talented chefs and generous restaurants that donate their own products and time during these two events.
American Culinary Federation of Myrtle Beach (MBACF) is located in Myrtle Beach, SC and is one of more than 230 chapters of the American Culinary Federation, Inc. (ACF). Established in 1929, ACF is the premier professional organization for culinarians in North America. With more than 21,500 members nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.