Chefs of the ACF Tampa Bay Chapter will continue to provide attendees of the Tampa Bay Collard Greens Festival with collard green smoothies for the fifth consecutive year. As a component of the event the Chefs will conduct a collard green recipe contest from among culinary students from bay area high schools. Students must create a unique recipe to be evaluated by members of the Chefs association at their January meeting to determine the winner. Three local high schools have submitted recipes to include; Bayside High School – Collard Green Deviled Eggs, Osceola High School – Collard Green Soup and Gigi Academy – Collard Green Melt. The winning culinary student will prepare their recipe for attendees of the Tampa Bay Collard Greens Festival on Saturday February 19th along with the ACF Chefs serving the collard green smoothies. The winner will receive an ACF Gold medal and $100 honorarium, remaining contestants will receive ACF Silver medals and ACF Certificates.
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 go out into their communities to 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.
Tampa Chapter American Culinary Federation