The Tampa Chapter of the American Culinary Federation partnered for its 6th year with the Tampa Bay Publix Collard Green Festival. Year after year, you will find the chefs in the Kid Zone sampling out Tropical Collard Green Smoothies to everyone. “The little ones try it too! Of course, we give them a sticker for trying the healthy beverage,” says Chef Vince Blancato, Tampa Bay Chef & Child Foundation Committee Chairman.
The organization also organizes the Tampa Bay Collard Green Festival Student Recipe Contest for local high school culinary students eager to show their talent. This year’s winner was Ja’Vin Lecount of Junior Chefs of America in Tampa. As the winner, he was highlighted at the Culinary Tasting Tent to demonstrate and sample his winning dish, Gumbo-Style Collards.
Also added to the lineup of Chefs demonstrating their culinary skills was ACF Tampa Bay member Chef Gaston Merideth of Gaston’s Culinary Services, whipping up some Micro Collard Green Corn Fritters with a spicy Aioli. “It is a chef’s social responsibility to give back to your community; we enjoy doing just that!” Says Vanessa Marquis, ACF Tampa Bay Chapter President.
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.
Chapter Information:
Tampa Chapter American Culinary Federation
Chapter Contact:
Tim Nicholson
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