Our next monthly meeting is at 6 p.m., Monday, August 4.
Location:
To be announced...check back soon!
As usual, we will have cash and prize drawings. One of the drawings will be for $250!
ALSO:
We need more recipes for the ACF cookbook we are making. Each member should send five recipes to chapter secretary Becky Billingsley by e-mail at Becky@TheFoodSyndicate.com, or by fax to (843) 293-1356. If you need the recipe form, you can download it below.
To see competition results and photos of the chefs and their competition dishes, go to MyrtleBeachRestaurantNews.com.
Starting in 2009, our culinary competition will no longer be held the last week of January at the Hotel, Motel, Restaurant Supply Show of the Southeast at the Myrtle Beach Convention Center.
Plans are ongoing to find a new date and place for our certified competition.
New Outreach Project
Several of our chapter members have volunteered to be the chef experts in a public discussion forum called "Ask the Chefs." They are answering culinary questions posed by members of the public.
Certification Chairperson: Dann Henn, sous-chef, Grande Dunes Ocean Club
Scholarship Chairperson: Kathleen Gerba, Chef Instructor, Horry-Georgetown Technical College, Conway
Culinary Competition Chairperson: Steve Martin
Souper Supper Chairperson: Steve Martin
Golf Tournament Chairperson: Steve Martin
Meeting/Demonstration Scheduling Chairperson: Lee Zulanch, Benjamin’s Bakery, Surfside Beach
Chef Tim Head of Hard Rock Park took the prize for Most Creative Soup with Brunswick Stew. That's Tim on the right; ACF chapter president Steve Martin is on the left.
Souper Supper Results
We earned a little more than $4,000 on Nov. 11 for our scholarship fund and our chefs' continuing education fund. Leftover soup was donated to Community Kitchen to help feed people who need meals.
Chef Ernest Bledsoe of Pawleys Plantation earned the most votes to win the People's Choice Award for his Roasted Corn and Crab Chowder.
Members of the Myrtle Beach Chapter of the American Culinary Federation are a busy group! We are active in the community and full of energy.
Anyone connected to the restaurant industry in the Myrtle Beach/Grand Strand area is welcome to attend our meetings and help us in our goal of advancing culinary education and training.
During the past decade, restaurants in the Grand Strand area have become famous for reinventing traditional Lowcountry cuisine with fresh innovations that enhance the time-honored regional appeal. Classic dishes such as Shrimp & Grits, She-crab Soup, fresh grilled seafood and steamed oysters have become even more beloved with the deft preparation methods employed by our ranks of professional chefs.
Exciting new restaurants have also added international flair to our offerings, from Pacific Rim and Caribbean menus to superb microbreweries and niche cafes.
Myrtle Beach and its surrounding communities have become world-class in their dining choices. We are a true culinary destination!
She-crab soup is one of the regional specialties for which Myrtle Beach chefs are famous
Contact Us
Our meetings are at 6 p.m. on the first Monday of every month at different restaurants. We have a business meeting first, then a guest speaker or culinary demonstration followed by food and fellowship. Members include chefs, culinary students, restaurant owners, vendors and members of the food media.
For more information about the meeting, contact chapter president Steve Martin at 843-602-9177 or chefaiko@aol.com; or chapter secretary Becky Billingsley at 843-446-6502 or becky@thefoodsyndicate.com.
Our annual events include:
The Souper Supper is an extremely popular event that celebrates its 13th anniversary this year. Dozens of chefs bring their best homemade soups and breads, and diners pay a set fee to sample as many as they like. It will be held in 2008 from noon to 3 p.m. on Sunday, November 9, at Coastal Grand Mall in Myrtle Beach.
On Friday, Feb. 27, 2009, we'll have our first Gourmet Golf Tournament, complete with gourmet food stations at various holes.
ACF medals are earned at the annual Myrtle Beach Hot Foods Competition.
This meal created by Chef Van Mixson of Myrtle Beach took first place at the 2007 Myrtle Beach ACF Hot Foods Competition
One of the benefits of ACF membership is access to the national ACF job listings, where members can see jobs available across the country or post jobs and attract skilled applicants. You can check out the national site at www.ACFChefs.org.
Divine Dining Group is a member of the ACF; pictured are Director of Dining Kurt D'Aurizio, left, and Chef Chad Robey of City Bar.
Eating after the monthly meeting is a favorite activity. This food was provided by Umi Pacific Grill after our Sept. 2007 meeting.
Our annual culinary competition includes a cold foods category.
Our members help arrange speakers. Member Ann Shipman of Halperns' Purveyors of Steak and Seafood brought speaker Wayne Mershon of Kenyon Seafood to our Sept. 2007 meeting.
Dan Henn of Grande Dunes Ocean Club has been our treasurer for several years.
Some contestants at our culinary competition rack up several awards and prizes.
Our culinary competition includes a judge who evaluates chefs as they cook.
This site is sponsored by:
American Culinary Federation, Myrtle Beach Chapter, 2007
