The Tampa chapter of the American Culinary Federation is proud to announce the recent certification of a member Chef. Chef Michael Thrash has completed course work and passed the accompanying exams to receive the certification “Certified Research Chef” as designated by the Research Chefs Association. To qualify for the exams various competencies are measured through foodservice work experience, education and research & development work experience. The exam consists of 100 questions with 90 related to food science and 10 related to culinary arts. This certification must be re-certified every 5 years through submitting approved “Continuing Education Hours”.
About the Research Chefs Association (RCA):
Founded in 1996 by a group of research chefs dedicated to overcoming challenges facing the food product development professional, the Research Chefs Association (RCA) has grown to more than 2,000 members. Today, RCA is the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists and other industry professionals who are shaping the future of food research and development.
About the ACF Tampa Bay Chapter:
Our chapter’s purpose is the advancement of the culinary profession and culinary awareness through education and certification of the membership and close interaction with other local organizations. The chapter membership is composed of chefs, cooks, culinary educators, students, and purveyors from Hillsborough, Pasco, Pinellas Counties and the surrounding metro area. Our primary local outreach program is the ACF Educational Foundation’s Chef & Child Initiative, an ongoing program whereby our chapter chefs educate children and families in understanding proper nutrition by providing tools and resources for community-based programs led by American Culinary Federation chef members.
About the American Culinary Federation:
The American Culinary Federation, Inc. is a professional, not-for-profit organization for chefs and cooks. It was founded in 1929 in New York City by three Chefs organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs Association of America. The principle goal of the founding chefs remains true to the ACF today – to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs. Successful culinarians know the value of belonging to the oldest and largest organization of chefs and cooks in the United States.
Contact for Information:
Research Chefs Association
Contact for Information:
Tampa Chapter American Culinary Federation
Tim Nicholson, Membership Chairman