The National Culinary Review® (ISSN 0747-7716), November/December 2025, Volume 49, Number 6, is owned by the American Culinary Federation, Inc. (ACF) and is produced six times per year by ACF, located at 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216. A digital subscription to the National Culinary Review® is included with ACF membership dues; print subscriptions are available to ACF members for $25 per year, domestic; nonmember subscriptions are $40. Material from the National Culinary Review®, in whole or in part, may not be reproduced without written permission. All views and opinions expressed in the National Culinary Review® are those of the author and do not necessarily reflect the views and opinions of the officers or members of ACF. Changes of mailing address should be sent to ACF’s national office: 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216; (800) 624-9458; Fax (904) 940-0741.
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The PRESIDENT’S MESSAGE
Dear ACF Members,
As we close out 2025, I want to take a moment to reflect on an extraordinary year filled with innovation, collaboration, and the unwavering passion that defines our culinary community. From coast to coast, you’ve shown what it means to elevate the craft of professional cooking—mentoring the next generation, pushing boundaries in sustainable practices, and uniting around shared goals. It’s been a privilege to lead this organization alongside you, and I’m grateful for the energy and dedication you’ve poured into ACF’s mission.
In this issue of National Culinary Review, we highlight the stories that define our craft and community—from the power of mentorship in shaping culinary careers, to ACFEF’s new partnership with Rouxbe to expand apprenticeship. You’ll also meet Student Chef of the Year, Karen Wood, and follow her inspiring journey and see how the Greater Baltimore Chapter is making an impact through innovative community initiatives.
The last couple of months have been particularly busy, underscoring the momentum we’re carrying into 2026. Our Northwest Indiana Chapter shone at the Taste of the Farm event, where I was one of many chefs participating. I crafted a delightful strawberry dessert that left guests raving—a perfect blend of local flavors and creativity. Meanwhile, ACF Culinary Team USA held an intense practice session in Raleigh-Durham, NC, and I can confidently say they’re looking stronger and stronger each month, primed for global competition. We also launched the Inaugural Senior Living Challenge in Grand Rapids, a groundbreaking event that celebrated adaptive culinary techniques tailored to evolving needs. Building on that success, we’ve announced the Senior Dining Task Force—an exciting opportunity for more chefs
to have a seat at the table, shaping the future of dining in senior communities. And let’s not forget the ACF Culinary Youth Team USA practice sessions; watching our young chefs hone their craft with such passion and dedication is always inspiring, a reminder of why we do this work.
Looking ahead to 2026, we’re gearing up for even greater heights. I’m thrilled to announce that our National Convention will take place in Grand Rapids at the end of June—a vibrant hub of culinary energy that promises workshops, networking, and inspiration like never before.
With the holidays approaching, I hope your season is full of warmth, shared meals, and happy cooking. May your kitchens overflow with joy and your tables with the company of those you cherish. I look forward to what’s to come in the new year— more triumphs, more connections, and more ways to honor the art we all love.
Chefs, I Got Your Six.
René J. Marquis, CEC, CCE, CCA, AAC MSG (R), US ARMY
National President of the American Culinary Federation Chairman of the Board, ACF Tampa Bay Chapter
Certification Chair, ACF Tampa Bay Chapter
WORLDCHEFS Chairman - Military Committee
WORLDCHEFS Culinary Competition Committee - Special Advisor Military Kitchens and Development
#CIGY6
NEWS BITES
EVENTS
ACF CHEF’S TABLE WEBINAR: KOSHER 101 FOR HOSPITALITY PROFESSIONALS
November 5, 2025 at 2:00 PM
Ever wondered what makes food kosher and why it matters in today’s hospitality industry? This foundational session demystifies kosher basics, covering essential categories, key ingredients to recognize, and how certification actually works. You’ll discover the fundamental principles behind kosher dietary laws and learn to distinguish fact from fiction when it comes to common industry misconceptions.
Register at acfchefs.org.
ACF CHEF’S TABLE WEBINAR: GINGERBREAD HOUSE CONSTRUCTION 101
December 10, 2025 at 3:00 PM
Join ACF Chef Brian Peffley, CEPC®, CCE, AAC , in this special holiday episode of the ACF’s Chef’s Table Webinar Series as he presents an overview on building with gingerbread. Chef Peffley will demonstrate several techniques in the construction of a gingerbread house and the various styles and decorating techniques that can be used to make an attractive showpiece. This webinar will give attendees inspiration and knowledge they can carry into their own gingerbread creations this holiday season!
Register at acfchefs.org.
EDUCATION
CERTIFICATION PRACTICAL EXAMS
Practical exams, required for earning and maintaining ACF certifications, assess your skillset based on the certification level you are pursuing. Each level has specific requirements, including what dishes to prepare, the time frame for the exam, and other important details, all of which are outlined in the candidate handbook. Exams are conducted at various locations across the country throughout the year. Be sure to check the upcoming practical exam schedule to find and register for an exam!
Visit acfchefs.org/certify for a list of upcoming practical exams.
ACF ONLINE LEARNING CENTER
The ACF Online Learning Center (OLC) offers a variety of courses, demonstrations, webinars, and NCR quizzes that can be used for certification requirements and Continuing Education Hours (CEH).
Visit acfchefs.org/olc to explore all the courses, from garde manger to culinary nutrition, accounting, safety and sanitation, beverage management and more
SPECIALIZED CERTIFICATES
ACF specialized certificates are available through the ACF Online Learning Center. In 2025, we introduced new and exciting specialized certificates while also revamping our current offerings, which include culinary essentials, baking/pastry essentials, culinary cannabis, and personal chef certificates.
Visit acfchefs.org/olc to learn more.
COMPETITIONS
UPCOMING CULINARY COMPETITIONS
November 1, 2025 - Culinary Institute of Michigan Muskegon Campus - SOLD OUT
Show Site: Culinary Institute of Michigan Muskegon Campus, Muskegon, MI 49440
Show Chair: Amanda Miller, CEPC
November 6, 2025 - Freestore Foodbank Annual John Kinsella Classic
Show Site: Freestore Foodbank, Cincinnati, OH 45204
Show Chair: Danielle Browning
November 7–8, 2025 - John Joyce Culinary Competition
Show Site: Johnson County Community College, Overland Park, KS 66210
Show Chair: Edward Adel, CEC, AAC
November 11–13, 2025 - ACF Central Florida Chapter
Show Site: Florida Restaurant & Lodging Show at the Orange County Convention Center, Orlando, FL 32819
Show Chair: Lynda Alfano; Jennifer Denlinger
November 13–14, 2025 - ACF Columbus Chapter
Closed Registration
Show Site: Tri-Rivers Career Center, Marion, OH 43302
Show Chair: Lance Stalnaker, CEC, CCE
November 22, 2025 - ACF Capital District Central New York
Show Site: SUNY Broome Culinary & Event Center, Binghamton, NY 13901
Show Chair: Maria Montemagno
December 6, 2025 - ACF Long Island Chapter
Show Site: The Culinary Institute of NY at Monroe University, New Rochelle, NY 10810
Show Chair: Dr. Frank C. Costantino CEC, CEPC, CCE, CCA, AAC; Jake Costantino, CEC
December 6, 2025 - Zwilling Winter Classic
Show Site: CPH Center (Webb Chapel) Dallas College, Dallas, TX 75234
Show Chair: Jason Avelson, CEC, CCE, CCA; Carl Miller, CEC, CCE, CCA
December 12, 2025 - Michigan Chefs de Cuisine Association
Closed Registration
Show Site: South Quad Dining at University of Michigan, Ann Arbor, MI 48109
Show Chair: Bouakhanh Greene, CEC; Frank Turchan, CEC, AAC
December 12–13, 2025 - ACF Fox Valley Chapter
Show Site: Fox Valley Technical College, Appleton, WI 54914
Show Chair: Julia Steinhiser, CEPC; Gary Lyons, CEC, AAC
IN MEMORIAM
We honor the memory of chefs who have passed, recognizing their invaluable contributions to the culinary profession and lasting influence they’ve had on the industry.
Anthony Russo
Rolf E. Baumgartner
Juergen H. Schaper
Jess Barbosa, CEC, AAC, HHOF
Anthony Patalano, CEC, AAC, HOF
Andre P. Torres, CEC
Gold Medal WINNERS Ingredients of the Month
September 13, 2025 – Columbus State Community College – ACF Columbus Chapter
• Sonia Green – SK
• A ndrew Hebauf – SK
September 13, 2025 - Michigan Chefs de Cuisine Association Chapter Chef of the Year Competition
• Jacob Merz – SKC
September 29, 2025 – 1st Annual Senior Living Challenge
– Michigan Chefs de Cuisine Association Chapter
• Michael Smith – W
• Robert Grotha – W
October 5, 2025 – Aramark Philadelphia-Enterprise Competition
• Team Collegiate – F4
Jonathan Burns
Myles Hamilton
Matt Kvver
• Team Workplace – F4
Matthew Garelick
Parker Kinsley
Paul Kostandin
October 9, 2025 – Wake Tech Community College – ACF Raleigh Durham Area Chef’s Association
• Jamin Barriffe – SD1
• Athena Longo – SD4
• A llie McPhee – SD5
• Cony Ochoa Villegas – SD6
• Claire Gordon – SD11
• Katelyn Martin – SD14
• Sydnee Robinson – SD16
• Kendra Tyler – SD18
• Ella Melton – SW9
• Yukie Segnini – SW14
• Kendra Tyler – SW15
• Tessa Freer – D1
October 11, 2025 – Midwest Culinary Institute – ACF
Greater Cincinnati Chapter
• Mia Smith, CFC® – SK
• Sophia Perigo – SK
• Jake Bonafede – SC-1
NOVEMBER 2025 - KEFIR
Centuries before “probiotics” was a household word, shepherds in the Caucasus Mountains were fermenting milk with living “grains” of bacteria and yeast to create kefir—a tangy, lightly effervescent drink prized for its complex flavor and microbial diversity. Once a closely guarded tradition, kefir is now a staple in kitchens worldwide, celebrated for its versatility in sweet and savory applications.
DECEMBER 2025 - LEAFY GREENS
From sacred crops in ancient Egypt and Persia to today’s high-tech vertical farms, leafy greens have shaped diets and agriculture for thousands of years. Fast-growing and globally traded, they remain at the center of farming innovation, food supply, and sustainability—and at the heart of countless culinary traditions.
Members can explore ACF Ingredients of the Month in depth through the ACF Online Learning Center presentation and quiz to earn one hour of continuing-education credit toward ACF certification.
The American Culinary Federation Education Foundation
As we find ourselves in the midst of the holiday season, we are busy wrapping up the end of the year, before schools go on break for the New Year. On behalf of the ACFEF, I would like to wish everyone a safe and prosperous holiday season. I hope each of you will spend some time with family and friends during this special time.
As we take some time to reflect on 2025, it has been a period of change for the Foundation, particularly with the anticipation of great things ahead as we move into 2026. At the convention, we announced a strategic partnership with ACFEF apprenticeship, powered by Rouxbe, which is now moving forward in training apprentices in several areas, including traditional apprenticeship and workforce development, to rebuild this program to its former glory.
This year, we also saw the formation of the new ACF Culinary Team USA 2028 along with the Youth and Military teams, which have been training this year in preparation for the World Cup in Luxembourg in November 2026. They will kick the new year off in Cincinnati at the Freestore Foodbank. Please support them by attending one of their practices to cheer them on, sending in a donation to help offset costs, or considering a possible sponsorship.
As we look ahead to 2026, the Foundation has set ambitious goals for growth and impact. With new trustees in place, we’re ready to build momentum and advance our mission. Key initiatives include launching a revitalized website that highlights the Foundation’s work and ways to get involved, renewing our focus on scholarships, education, and philanthropic programs, and introducing a new, simplified way to donate to the Foundation early in the new year to help fuel these efforts.
In 2026, we are excited to launch a comprehensive fundraising campaign engaging individual donors, chapters, and industry partners to help grow and strengthen the Foundation.
In closing, I would like to wish everyone a safe and prosperous holiday season.
Barry R. Young, MBA, CEC, CCE, AAC ACF Education Foundation – Chairperson
Chapter OH021 - ACF Columbus Chapter
PASSING THE TORCH:
THE BENEFITS OF MENTOR MENTEE RELATIONSHIPS
By ACF Chef Jonathan Deutsch, Ph.D., CRC, CHE
As chefs, we all know the importance of mentorship. Sure, a culinary school may be effective at teaching you knife skills, sauces, and patisserie, but who is going to give you honest advice about whether the grass is truly greener when being recruited for a new position; how to navigate a sticky situation with a toxic colleague; or how to get over your public speaking jitters when making your first morning TV appearance? For that and so much more, thank goodness for mentors.
The benefits of strong mentorship are obvious to a mentee: someone to guide you, be a sounding board, be a combination coach, therapist, cheerleader, and teacher. In short, a chef in the true meaning of the word: a leader. In speaking with both chef mentors and mentees, I learned that mentorship can be as rewarding for the mentor as it can be for the mentee.
Chef Adam Diltz , Chef-Owner of Elwood in Philadelphia and Jamie Fahy, a high school Careers through Culinary Arts Program (C-CAP) alumna who grew up nearby the restaurant, have a threeyear mentor-mentee relationship that illustrates the benefits to both sides. Fahy says, “It doesn’t even feel like 3 years. When you have new things to learn, time passes by so fast. I wouldn’t mind staying
Chef Adam Diltz and Jamie Fahy
longer.” Many chefs would see relying on a young cook who had not been to postsecondary culinary school to be a liability for their operation. But Diltz sees it as the opposite, “Cooks with resumes come in with their own agendas. The best part is Jamie is a worker. She’s doing everything. She’s planting her beans. She’s planting her peppers. Mopping the floor. Breaking down chickens. She just wants to work.”
Fahy says, “It’s nice to get close to someone who helps me out, critiques, gives me their honest opinion rather than jumping from chef to chef. It’s good to go on little trips. It’s good not to be a number.” Recently, Diltz took Fahy to visit one of their suppliers. It was the first time she had ever seen a farm, and it became a formative experience for the young cook. Diltz says, “I don’t want to be a cliché but it’s like family.”
I spoke with ACF Chefs to learn more about what they gain from their mentoring relationships:
Being a Better
Chef. ACF Chef Mike Thames, CEC, CCA, says, “Teaching forces you to reconsider your own knowledge. The cues you relied on years ago may not be the ones you trust after another decade on the line. Passing them along means distilling what matters most, putting it into words the other cook can understand, and making sure it sticks.”
Learning to Grow; Learning to Lead. ACF
Chef Daniele Cancian , Executive Sous Chef of the Fort Harrison Hotel and a mentee of Chef Thames says, “Being under his mentorship made me realize I don’t have to touch all the food all the time. We can all move in the same direction and I can leave my leadership position of one restaurant and now be responsible for six. Now people who were cooks are sous chefs of those restaurants. It’s very rewarding. It makes people willing to do more and take more responsibility and leadership.”
Continuing the Legacy. Chef Thames says, “I still see my own mentor, ACF Chef Rolf Baumann, as a titan. I never saw him falter under pressure. I never saw him skip a chance to outperform the other chefs around him—and then explain why his way worked better. Now I’m the one being
looked up to. My mentees may see a chef with answers; When I look in the mirror, I still see a craftsman trying to help the person beside him cook better.”
Mentoring makes you a better human.
Chef Daniele Cancian
Continuing to Learn. Chef Baumann, Corporate Chef/Partner of Creative Catering Consulting Group, says, “Chef Thames was very inquisitive asking why and how to the applications of cooking. He always put in extra hours on the tasks given him. I always tell my staff each day, ‘I will learn 4 new things a day, and I will teach 4 new things a day.’ That’s been my philosophy for the last 30 years.”
Continuing to Innovate. ACF Chef Jake Williams, CEC, AAC , Chef-Owner of Jake’s Catering says, “Within the mentor-mentee relationship it’s all about the ability to collaborate—to come up with solutions for barriers in business and work. As a mentee I think my biggest take away from a great mentor was some really simple advice and it’s stuck with me ever since. If you feel unsure pushing away from the shore it’s probably the right move. The best personal and professional growth comes from your ability to move past the fear of failure and row your boat to a new island.”
Chef Cancian says mentors “can improve the world one person at a time like a superhero. You take a young kid who doesn’t know what to do in life and you can give him a passion and a purpose, make him a respected professional.”
Chef Mike Thames, CEC, CCA
Chef Daniele Cancian
Chef Jake Williams, CEC, AAC
NOURISHING, REFRESHING, HEALTHFUL & DELICIOUS
By Jeffrey Spear
The beverage column on restaurant menus is experiencing a makeover. While traditional drinks such as sugary sodas and caffeinated coffees and teas are still widely available, there’s a growing number of functional, healthful, nutrient rich, and undeniably nourishing beverages being added to the list. Even the bar menu is evolving, welcoming creative mocktails and innovative zero-proof spirits with greater frequency.
According to Datassential, 61% of consumers are interested in purchasing functional foods and beverages. They’re looking for healthful benefits that promote heart health, immunity from sickness, increased energy, improved gut health, and hydration. What’s undeniable is that choices supporting wellbeing are not just trending. They’ve become a priority.
Not Your Average Cup of Joe
Coffee continues to dominate the beverage menu, with 62% of adults saying their day doesn’t begin without it. This being said, mushroom coffees are becoming an attractive alternative. They function as a pick-me-up and, at the same time, contain ingredients that deliver clean energy, support gut health, eliminate the jitters, help manage stress, and enhance cognitive function—all benefits you don’t get from your average cup of Joe. While there are concerns about taste, many of the alternative coffee brands are blends of coffee and specific varieties of mushrooms that promote a natural coffee flavor.
Zero-Proof
Making a Splash
No- and low-alcohol cocktails are taking up more space on beverage menus, with “zero proof” the top-growing descriptor overall. More importantly, mocktails still embrace the essential elements of a great cocktail, using fresh-squeezed juices, flavored syrups and bitters, tonics and carbonated waters, and botanicals and herbs. In the hands of innovative mixologists, these ingredients, combined with zero-proof spirits, functional beverages containing CBD, or other relaxing ingredients, deliver truly memorable drinking experiences. If you’re looking for proof, just take a look at the creatively conceived cocktail menus at Wild Child (Shawnee, KS) or Rob Roy (Seattle, WA).
Meeting the Demand for Protein
Chefs looking for ways to satisfy consumer demand for protein-forward beverages are leaning towards eggs. According to Chef Nelson Serrano-Bahri, Director of Innovation at the American Egg Board, “Eggs are both versatile and effective. They can be used to deliver enhanced nutrition as well as noteworthy culinary experiences.” When asked about inventory control, he adds, “Whether chefs choose in-shell pasteurized eggs, pasteurized liquid eggs, or egg powders, these ingredients have an attractive shelf life, help minimize waste and effectively address food safety concerns.”
From a culinary perspective, eggs contribute to enhanced emulsification and aeration, producing indulgent, velvety textures in a variety of applications including coffee toppers, cocktails, shakes and smoothies. Plus, watching bartenders crack eggs into specially formulated cocktails infuses a little showmanship into the production.
In Search of Probiotics
Fermented foods have been gaining popularity among chefs who have recognized their culinary attributes and found them an exciting challenge to make in house. Adding to this are the many health related benefits from probiotic foods, including improved gut health and overall well-being. Among these, kombucha, water kefir, and milk kefir have been well received, experiencing newfound popularity in a wide variety of applications.
Kombucha, dating back more than 2,000 years to ancient China, is a fermented drink made from black or green tea along with sugar and a bacteria culture. Increasingly popular as a substitute for alcoholic drinks, naturally low in sugar with the added benefits of probiotics, it is enjoyed in a manner similar to beer without the intoxicating ramifications.
Similarly, water kefir is a fermented drink made using kefir grains that convert sugar water into a naturally carbonated probiotic drink. Recognized as a plant-based alternative to conventional sodas and alcoholic beverages with a wide range of healthful benefits, water kefir is an excellent base for housemade sparkling beverages and cocktails.
If you’re more familiar with milk kefir, commonly referred to as “drinkable yogurt,” it can be used to make a rich and creamy smoothie or cocktail. If you’re making your own kefir, whether
dairy or plant-based, it can be further cultured and thickened to create a tasty substitute for sour cream, cream cheese and even butter, all with the benefits of probiotics. Read more on page 16.
At Paloma, a stylish Oaxacan-inspired restaurant in downtown Santa Fe, NM, Beverage Director Carley Callis brings a passion and unique perspective to her culinary creations. Relying on research and an avoidance of industrial foods to create a nourishing and somewhat esoteric menu, she explains, “Having functional and nutritional beverages involving house made vinegars, tepache, whey, and plant medicine is at the core of my culinary and life affirming philosophy. I make these ingredients in house, not because they’re trending, but because they are historically and nutritionally sound.”
Carley Callas, Beverage Director at Paloma (Santa Fe, NM)
RECIPES
PASSION FRUIT SPRITZ by Jeffrey Spear
The flavor of fresh passion fruit combined with zero-proof spirits makes this a truly distinctive and healthful cocktail. If you prefer a full-strength beverage, feel free to use your favorite gin or vodka.
Makes 1 cocktail
INGREDIENTS
• 2 oz. alcohol-free gin or vodka
• 1 1/2 oz. passion fruit pulp
• 1 1/2 oz. simple syrup
• 1/2 oz. lemon juice
• 1 cup ice, more for serving
• Club soda, as needed
• 1 slice or twist of lemon, for garnish
DIRECTIONS
Place the alcohol-free spirit, passion fruit pulp, simple syrup, lemon juice and ice in a cocktail shaker and shake vigorously.
Fill a cocktail glass with ice, then strain the cocktail over top. Add club soda, as needed, to fill the glass. Garnish with a twist or slice of lemon and serve.
PASSIONATE DREAM by Jeffrey Spear
The blend of fresh passion fruit with the rich creaminess of milk kefir will make your guest’s dreams come true. If you prefer a full-strength beverage, feel free to use your favorite gin or vodka.
Makes 1 cocktail
INGREDIENTS
• 1 wedge fresh lime
Along with Paloma, restaurants such as Cafe Evergreen (Sarasota, FL), Seabirds Kitchen (Costa Mesa, CA), True Food Kitchen (Scottsdale, AZ), Cultured Cafe (New Haven, CT) and Earthbar (several locations) feature low and no alcohol beverages, coffee alternatives, kombucha, water kefir and milk kefir on their menus. They understand the value these beverages represent in terms of nutrition and well-being, and the broad appeal they have among their guests.
“As long as you start with absolutely fresh, high-quality ingredients, you’re in good shape.”
• Turbinado sugar (or colored bar sugar), to rim the glass and for garnish
• 2 oz. plain kefir
• 2 oz. passion fruit pulp
• 1 1/2 oz. alcohol-free gin or vodka
• 1 1/2 oz. simple syrup
• Ice, as needed
DIRECTIONS
Wet the rim of a martini glass with the lime, roll in the turbinado sugar, then set aside.
Place the kefir, passion fruit pulp, alcohol-free spirit, simple syrup and ice in a cocktail shaker and shake vigorously.
Strain the cocktail into the prepared martini glass and serve.
Papaya Tepache with Papalo - tepache fermented with papaya maceration. On ice, this beverage is extremely refreshing. At room temperature, it simulates wine that’s been aged with skin contact.
A C F since 1938
E p
Pennant is renowned for its exceptionally flaky puff pastry, which elevates any recipe. The wonder of Pennant Puff Pastry lies in its remarkable flexibility and diverse customization possibilities, effortlessly enhancing your unique creations. Craft delicious sweet and savory inspired dishes across all dayparts. Pennant proudly displays the ACF Seal that underscores our unwavering commitment to quality and excellence.
Get inspired today.
For more inspiration or to place your order, visit pennantbakery.com or call your Aspire Bakeries Sales Representative or 844-99Aspire (1-844-992-7747).
APPLE ROSE TART
PUMPKIN CREAM CHEESE DANISH
ESPRESSO CREAM PUFFS
TURKEY CRANBERRY BRIE BRAID
By Jeffrey Spear
For many years, consumer demand for foods and beverages that support healthy lifestyles has been steadily on the rise. Whether this has been satisfied through added protein (i.e. eggs, dairy products, tofu, protein powders), energy supplements (i.e. caffeine, guarana, mushrooms, herbal extracts), fermented foods (i.e. kimchi, pickles, kombucha), or other such healthful ingredients, there are many ways to add functionality and broaden the nutritional appeal of your menu.
One of the most versatile yet somewhat overlooked ingredients is kefir. Originating in Asia’s mountainous Caucasus region, this creamy beverage has been enjoyed for centuries. Considered a somewhat esoteric beverage, frequently described as “sippable yogurt,” kefir is a tangy, fermented drink rich in probiotics, protein, calcium, and vitamin D. Containing more than 50 strains of bacteria and yeast, it can increase microbial diversity and reduce inflammation in the gut. With so many healthful benefits, coupled with its ability to integrate well in
many culinary applications, it becomes obvious why kefir’s popularity is on the rise.
In foodservice environments, kefir is being used in both sweet and savory applications ranging from smoothies, cocktails, coffees and sauces to marinades, dressings, dips, and baked goods. In addition, it can be converted into creamy spreads, cheeses and butters, expanding its culinary possibilities even further.
Also important is that, while kefir is commonly made with cow’s milk, it can also be made with goat, buffalo, sheep, and camel’s milk. Plus, with a little extra care, non-dairy versions of kefir can be made with plant-based milks including coconut, oat, soy, and almond milk.
Along with many other healthful products, kefir has been found in grocery stores and juice bars catering to healthy lifestyles, relying on commercially available brands such as
Lifeway and Maple Hill Creamery. With the growing popularity of fermented foods, recognizing that kefir is relatively easy to make, adventurous chefs have begun formulating their own. Plus, when over-cultured, the separation of curds and whey provides a great way to make kefir cheese—a low-cost substitute for ricotta, cream cheese, sour cream, and butter.
In foodservice environments, statistics compiled by Datassential (the industry’s leading food research and insights firm) indicate a minor presence of kefir on restaurant menus (<1% menu penetration). Of course, there are several innovative chefs taking full advantage of its probiotic, nutritional and culinary attributes.
At Caravan of Dreams (New York, NY), a Mediterraneaninspired vegan restaurant, Chef Angel Moreno features kefir in a variety of savory dishes including his Raw Manicotti Platter (cucumber manicotti, avocado, arugula, house-made cultured cashew kefir cheese, walnut mushroom meat, sundried marinara sauce). Similarly, at Sudova (Cincinnati, OH), a contemporary Eastern European restaurant, Chef Sarah Dworak offers Kotleta (kefir brined & fried chicken, snap peas, dill sauce).
“I love
brings
According to Chef/Owner Johnny Courtney at Atoma (Seattle, WA),
the flavor of kefir. It
a
whole new experience to our dishes, adding depth and complexity.”
When asked about the healthful benefits of kefir, he adds, “Serving probiotic foods is not our goal. We serve decadent and lush foods, putting something delicious into people’s mouths.”
For chefs thinking about making kefir and adding it to their menus, Courtney recommends, “Not much can go wrong. It’s worth experimenting, experiencing the layers of flavor kefir can add. Why not give it a shot?”
If you’re curious, kefir grains (the bacteria and yeast used to start the kefir culture) and “how to” videos are widely available. Additionally, there are lots of recipes to be discovered, demonstrating just how well kefir works in a seemingly endless number of applications. All you need is a little imagination.
Chef/Owner Johnny Courtney, Atoma (Seattle, WA) | Photo Credit: Kyler A Martin
From Atoma, one of Seattle’s most respected restaurants, Chef/ Owner Johnny Courtney serves Grilled Cucumbers with sumac kefir creme and sweet chili sauce. | Photo Credit: Kyler A Martin
RECIPE
Cheesy Butternut Squash and Tomato Casserole
Courtesy Lifeway Kefir (www.lifewaykefir.com)
Serves 12
INGREDIENTS
• 16 ounces fusilli or rotini pasta
• 1 tablespoon extra-virgin olive oil
• 1 /2 yellow onion, diced
• 3 cups of fresh (or frozen) butternut squash, diced
• 1 15 ounce can tomato sauce (no salt added)
• 1 /2 cup half-and-half
• 1 /2 cup whole milk plain kefir
• 4 fresh Roma tomatoes, diced
• 1 cup farmer cheese, crumbled, divided
• 1 cup Parmesan cheese, grated, divided
• 2 t ablespoons dried parsley or 3-4 tablespoons fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 1 teaspoon kosher salt
• 1 /2 teaspoon black pepper
DIRECTIONS
Preheat oven to 350°F.
Fill a large stockpot with water and bring to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1 cup of pasta water.
Meanwhile, place the oil in a large saucepan or stock pot over medium high heat. Add the onions and cook until slightly caramelized. Add the diced butternut squash and cook until lightly browned.
Stir in the tomato sauce, half-and-half, kefir, and the reserved pasta water and bring to a simmer. Add the Roma tomatoes, 1/2 cup of farmer cheese, 1/2 cup Parmesan, parsley, oregano, sage, salt, and pepper and return to a simmer. Continue cooking, stirring occasionally until the cheese has melted and the sauce has thickened.
Stir in the cooked, drained pasta and mix until the pasta is well-coated. Transfer this mixture into a 13x 9-inch baking dish; sprinkle with the remaining 1/2 cup farmer cheese and 1/2 cup Parmesan cheese, spreading evenly across the top.
Bake 12–15 minutes until the topping has browned and the mixture is bubbly. Serve while hot.
Chef Karen Wood
By Samantha Lande
A mother of six children, ACF Chef Karen Wood never thought she’d be working towards a culinary degree or competing in intense culinary competitions across the US at this stage in her life. She knew once her youngest turned five that she would be pursuing a college education, but being a chef was not top of mind for her.
Having always been passionate about dance, Karen began looking into earning a ballroom dance degree locally and ended up choosing to pursue her bachelor’s degree in ballroom dancing at Utah Valley University. It wasn’t until she was at UVU that she decided she would be changing her study path after stumbling across the university’s culinary program.
“I decided I needed to do this,” she recalls in reference to the program. “I am really passionate about good food, and I think in America, we are losing some of that history and ability to cook.”
Chef Karen Wood
The decision wasn’t made lightly, but it still garnered some judgement from friends and family when she abruptly changed her plans to focus on culinary. Regardless, her vision was clear—if she could graduate with both a culinary degree and an event management degree, she could plan weddings and offer additional services including baking wedding cakes and catering. She could even use her dance background to offer her clients dance lessons.
Although a culinary degree had not been her original plan, Chef Wood clearly has a talent for baking and cooking. In 2024, soon after enrolling in the culinary program at UVU, she entered a SkillsUSA competition for commercial baking and pastry and won. Her prize? A full-ride scholarship to the Culinary Institute of America in New York.
Though her family was settled in Utah, it was an opportunity too hard to pass up. They decided that Karen would relocate to New York for the 21-month program while her family stayed in Utah so the kids’ schooling would not be disrupted. Though it’s hard for her to be away from her family for so long, she stays laser focused on her goals and takes full advantage of every opportunity.
Aside from her degree, the other learning opportunities Karen has tackled include working as a line cook at nights and engaging in culinary competitions whenever she can.
She first came across the ACF Student Chef of the Year competition while still at UVU, where they proudly display posters of past winners. Though ACF also offers ACF Student Pastry Chef of the Year as a competition category, Karen
wanted to test her culinary skills outside of baking and pastry. “I thought, hey, I’m going to be well-rounded and do ACF Student Chef of the Year,” shares Chef Wood. “I like to challenge myself!”
The competition was not just challenging for Chef Wood because of the focus on savory cuisine. The protein requirement for the western regional competition was two Cornish hens, which she had never cooked before the competition.
Despite this, she received a gold medal during her regional competition and earned her spot in the national competition. The national competition took place during the ACF National Convention in Las Vegas, NV, where Chef Wood got to compete against four other talented student chefs. Her duck entrée not only won her first place and the title of 2025 ACF Student Chef of the Year, but she also earned a gold with distinction, a perfect score.
Even though Karen seems like a risk-taker, competitions actually make her very nervous, and she can recount each thing that has gone wrong for her at every competition. For instance, at the ACF competition, she recalls that her pan wasn’t compatible with the induction burner.
Nevertheless, she knows that competing is a worthwhile experience for her. “I know that the practicing part will change me and so I push through the parts I hate in order to get better and learn from more experienced chefs,” she says.
Plus, she always has a team supporting her no matter where she goes or what she does, her family. They not only pick up extra work at home to allow her to spend time away getting her culinary education, but they also come to support her at her competitions and wash dishes for her.
As for the future, she remains steadfast in her goal to become an event planner. After finishing her culinary degree at the CIA, she plans to return to UVU to finish up her bachelor’s degree in event management.
In the meantime, she continues to keep an open mind and soak up all the knowledge she can from every new experience and opportunity that comes her way. Though she has the biggest love for baking, she still enjoyed experimenting with savory dishes for the ACF competition and will continue to push herself in that area.
“I want to do everything and keep my options open for the future,” she shares. A future that seems bright for this motivated chef.
CLASSICAL vs MODERN Stollen
Classic Stollen
Recipe by ACF Chef Jen Heide, CEPC, CBB, CB Adapted from a recipe by Ciril Hitz
By ACF Chef Jonathan Deutsch, Ph.D., CRC, CHE
ACF Chef Jen Heide, CEPC, CBB, CB , Executive Pastry Chef of High Ridge Country Club in Lantana, FL describes her first experience with stollen as “love at first bite,” when she made it a decade ago with her mentor, ACF Chef Chris Northmore, CMPC®, of the Everglades Club in Palm Beach. Stollen, pronounced “SHTO-len,” like a Sean Connery impersonator wondering what happened to his Rolex, is a rich German Christmas bread traditionally studded with candied fruit and almonds, filled with marzipan and dusted with powdered sugar. Its oblong shape with a ridge for the marzipan in the middle is said to evoke the baby Jesus swaddled in the manger.
Stollen started as an austere oat-based bread eaten during Advent, with earliest accounts from the 14th century. Over time, and with papal reforms in the subsequent centuries, the bread became more indulgent, incorporating a higher ratio of wheat, adding butter and, later, sugar, nuts, and fruit to the point where most people are unaware of its simple origins. Dresden is particularly well-known for its stollen, and today the Dresden Christstollen has geographical indication protection like Champagne or Parmigiano Reggiano.
Heide, who has half-German heritage, was excited to connect to this traditional treat. She bakes stollen seasonally starting in November but always keeps four “emotional support stollen” in her home freezer for year-round snacking. During the season, she serves stollen sliced as a buffet offering but says they also work great in bread baskets. “It’s not a Christmas bread to me but a winter seasonal bread that can be enjoyed anytime.” Straddling the line between bread and cake, Heide prefers her stollen to be denser and bread-like. She adapted her classic recipe from Prof. Ciril Hitz at Johnson & Wales University, making a few changes including adding sourdough starter. “Anytime you can add homemade sourdough starter to boost the flavor is going to be a plus.” She also added kirsch to the marzipan to add depth of flavor and because she loves cherries. She always incorporates cherries into the fruit mix when she can. Similarly, she advises chefs not to be married to the fruit mixture in a recipe but rather to mix things up based on individual preferences and what’s available.
ACF Chef Chris Teixeira, CEPC, CMB, WCPC , Director of Food & Beverage at The Fifty/50 Restaurant Group in Chicago, who serves on the ACF Baking & Pastry Task Force with Chef Heide, takes the classic flavors of stollen—rum, almond, and candied fruit—and modernizes them using the very on-trend cross-lamination technique where a laminated dough is cut in strips and layered on a base sheet of dough to create a striped effect. Chef Teixeira chooses the seasonally appropriate red and green stripes to create a distinctive and on-trend version of this Christmas classic, a sort-of stollen-style Viennoiserie that he calls a “Stollen Danish.”
Chef Teixeira says, “Usually stollen is an item that is large format, so I wanted to create an individual Danish that could be enjoyed daily.” Despite the individual size, Chef Texeira continues to produce a larger format size, saying, “[The individual Danish size has] been received very well. Once people try it, they generally purchase the larger format version to bring home.”
Modern Laminated Stollen
Recipe by ACF Chef Chris Teixeira, CEPC, CMB, WCPC
CLASSICAL
Classic Stollen
Recipe by ACF Chef Jen Heide, CEPC, CBB, CB
Adapted from a recipe by Ciril Hitz
Yields 8 (14 ounce) loaves
Pre-ferment (Do the day before)
• 4 00g bread flour
• 314g milk
• 0.2g yeast, gold osmotolerant
1. Mix the flour, milk and yeast to combine and set aside, covered, overnight for 12-16 hours at room temperature.
1. Presoak the fruits 1-2 days before use by bringing the simple syrup, orange juice, orange zests, and rum to a boil.
2. Meanwhile, combine raisins, golden raisins, cherries, apricots and candied orange peel in an airtight container.
3. Pour syrup mixture over the dried fruits and let sit overnight. Drain any excess liquid not absorbed.
Marzipan
• 24oz almond paste
• 2.4oz egg whites
• k irsch to taste
1. Mix almond paste with a paddle attachment and slowly add egg whites until it reaches a pipeable consistency.
2. Add kirsch to taste.
3. Fill a piping bag with an 809 tip and set aside.
Final Dough
• 75 g milk
• 24g instant yeast, gold osmotolerant
• 160g whole eggs
50g stiff sourdough starter
• 6 00g bread flour
• 140g granulated sugar
• 20g salt
• 2.5g ground cinnamon
• 2.5g ground cardamom
• 2.5g ground nutmeg
• 2.5g ground cloves
• 268g butter, cool but pliable
1 00g sliced almonds, toasted
• 200g clarified butter, for finishing
• 200g granulated sugar, for finishing
• 1 00g powdered vanilla sugar, for finishing
1. In a 20 quart mixing bowl, combine the milk and yeast. Add the pre-ferment, then eggs, sourdough starter, flour, sugar, salt, and spices.
2. Mix on low speed for 4 minutes until the dough is combined.
3. Mix on medium speed until a windowpane is formed.
4. Slowly add the butter in a few additions until fully absorbed and the dough is fully developed.
5. Add the fruit mixture and toasted almonds on a low speed and mix until incorporated.
6. B ulk ferment one hour, fold, and ferment 30 minutes more or until dough is doubled in size.
7. Cut and portion into 14-ounce rounds. Rest 20 minutes covered.
To shape and bake
1. Flatten the round of dough into a rectangular shape and using a small dowel or rolling pin, roll a trough in the middle portion of the dough, leaving the top and bottom thirds of the dough fatter.
2. Pipe a tube of almond marzipan in the trough of the dough running the length of the bread.
3. Pull the top 1/3 of the dough over the almond paste log until it meets the bottom third and press with a dowel on the side of the marzipan log to seal.
4. Place on a parchment-lined sheet pan and proof at 80F until doubled in size, about 60-90 minutes.
5. B ake in a 340F convection oven until golden, and a thermometer reads 200F, about 20-25 minutes.
6. W hile warm, remove any burnt fruit to avoid a bitter flavor.
To finish
1. Prepare a half hotel pan of melted clarified butter, and a separate half hotel pan of granulated sugar.
2. Dip each baked loaf while warm in the clarified butter and let any excess drip off. Then place the loaf in the granulated sugar, making sure to coat the entire loaf.
3. Set on a wire rack until completely cooled.
4. D ust each loaf with powdered vanilla sugar.
MODERN
Modern Laminated Stollen
Recipe by ACF Chef Chris Teixeira, CEPC, CMB, WCPC
Yields 36 individual danish or 12 large format
Almond Cream
• 500g almond flour
• 50 0g butter
• 500g sugar
• 500g all purpose four
• 500g eggs
1. C ombine all ingredients in a mixing bowl.
2. Set aside until shaping step.
Fruit Compote
• 20 0g raisins
• 200g dried cranberries
200g dried apples
• 75g sugar
• 75 g St. Germain
• 75 g rum
1. C ook all ingredients together for 15 minutes till most of the liquid is absorbed into the dried fruit.
2. A llow to cool in fridge overnight before using. Set aside until shaping step.
Crème Fraiche Chantilly for Quenelles
2 50 grams whipped cream
• 75 grams powdered sugar
• 150 grams crème fraiche
• 5 grams vanilla bean paste
1. W hip all ingredients together until firm peaks are achieved.
2. Set aside until garnishing.
Lamination Book
1405g milk
• 72g salt
• 353g sugar
• 2671g bread flour
• 112g yeast (fresh)
• 5 66g butter
Re d and green food dye as needed
• 1359g additional butter block
• Egg wash for baking
• Simple syrup for finishing
Mixing and Laminating
Note: to make this recipe, you will need to remove 20% of the mixed dough to make the red and green doughs (separate and use food coloring to achieve desired appearance). The butter block is only used with the main dough.
1. In the bowl of a mixer, combine all ingredients except the butter block and mix on low speed for 10 minutes and medium speed for an additional 10 minutes.
2. Separate 20% of the finished dough to make the red and green stripes by incorporating food dye.
3. B ulk ferment for 1 hour.
4. Press the dough into a tray and freeze overnight.
5. T he next day, temper the dough and give it the desired folds with the butter block. I recommend two book folds and a letter fold.
Sheeting
1. Roll the main dough on a sheeter.
2. Roll colored doughs to number 3 on a sheeter and cover each half of dough with the colored dough.
3. O nce the colored dough is on the lamination book sheet, roll thinner to 10 on the sheeter.
4. Cut ¼ inch thick strips from each side of the book. I used 12 strips of each color. Place back in the middle of the dough, alternating colors till the entire book is covered.
5. Sheet to 4 on a sheeter.
Shaping and Baking
1. Cut sheets into 4.5x6 inches for the individual stollen (see note below for larger format).
2. Pipe almond cream and spread fruit mixture on top.
3. Proof for 1.5 to 2 hours until doubled in size.
4. Egg wash and bake at 375F in convection oven with steam for 9 minutes.
5. O pen oven door to allow the steam to escape and bake another 9 minutes.
6. O nce the lamination comes out of the oven, brush quickly with simple syrup.
7. Garnish with a quenelle of crème frache Chantilly.
Note: A larger format variation can be made by cutting the stollen sheets to 12x8 inches. For the larger format version bake for 15 minutes with steam, rotate and bake another 20 minutes without steam.
The Mood/Food Connection
How Dr. Uma Naidoo combines psychiatry and cooking for good mental health
When Harvard-trained psychiatrist Dr. Uma Naidoo had a patient with concerns about a medication possibly making him gain weight, she had a lightbulb moment—a lightbulb moment that led to Naidoo pioneering a new therapeutic discipline where psychiatry and nutrition intersect.
“It led me to want to educate him about things he could do differently in his diet. It made such a huge difference to the therapeutic relationship. He wanted to change, he wanted to improve how he was eating, and it also led to the fact that I didn’t need to prescribe as high doses of medications for him,” Naidoo explained. “It really was an eye-opener for me. It really struck home because I understood that just interpreting simple nutrition to someone who needed to take the medication was very powerful.”
And Naidoo took that power to follow in the footsteps of her food hero, Julia Child, and go to culinary school later in life. After studying at the Culinary Institute of America in Hyde Park, Le Cordon Bleu Paris, and the Cambridge School of Culinary Arts, she used her love of food and medicine to research the impact that eating the right foods can have on major mental health conditions. This resulted in Naidoo releasing two books: This Is Your Brain on Food and Calm Your Mind with Food.
It also resulted in her creating the culinary psychiatry field, which is an evidencebased discipline that combines the rigors of science with the joy of cooking.
to improve mood, reduce anxiety, and have an overall positive effect on brain health.
“I decided that people needed to know more about this. There are doctors who want to share recipes and they want to be able to help their patients.”
Dr. Uma
Naidoo
In addition, as Naidoo familiarizes physicians with the use of culinary psychiatry to help patients, she hopes that other mental health professionals will also begin to incorporate it into their practices.
A MOOD AND FOOD REVOLUTION
Since becoming a chef, Naidoo has taken her message about the importance of food and mood not only to her patients, but also to medical and culinary professionals alike. For example, Naidoo designed classes for members of the American Psychiatric Association, which discussed different ingredients—from foods to spices to herbs—that could be used
“I would love to see a future of psychiatry where psychiatrists and mental health clinicians—not just doctors, but nurse practitioners and others who practice mental health—are incorporating these principles into how they’re working with patients,” said Naidoo. “So if they have someone who’s taking a medication that may cause weight gain, they can ask: How do I help them to eat healthier? How do I help them to cut unhealthy fats? How do I teach them a recipe or two that can sustain them and help them make this part of their lifestyle as well?”
Since eating out is also a part of people’s lifestyles, Naidoo would like to bring culinary psychology to chefs so they can help customers eat foods that boost their mental health. She’s currently forging partnerships with culinary professionals in order to create menus that emphasize the connection between what’s on the plate and what’s in the brain. Although this way of cooking is not well-known yet, Naidoo is hopeful that it will become more and more popular.
“I’m working with several restaurants in different locations to start to incorporate mood food meals and mood food brain healthy ingredients into foods,” she said. “It’s certainly not mainstream yet, so we have a ways to go. But I do see that as being very significant because there's a way we can all eat healthier and still eat tasty food.”
RECIPES
Pick-Me-Up Chia Pudding
(gluten-free, vegan optional)
Servings: 1-2
Prep Time: 5 minutes; let set in refrigerator for a few hours or overnight
Ingredients
• 1 sachet mood food mixer
• 4 tablespoons chia seeds
• 1 cup milk of choice (plant-based for vegan option)
• Optional toppings (here I did berries and chopped cashews)
Directions
1. Add 1 full sachet of mood food mixers to 1 cup of milk of choice. Mix in until well combined.
2. Add 4 tablespoons of chia seeds and mix well. The consistency will be very loose.
3. Move the bowl to the refrigerator and allow the pudding to set for a few hours or overnight.
4. Once the pudding is set, add your toppings of choice and enjoy!
Chefs Tip: This serving is enough for a meal, or can be divided into two for a snack serving. The pudding will last for 3 days in the refrigerator once it has set.
Good Mood Mixer Yogurt Bark ( gluten-free)
Servings: vary
Prep Time: 5 minutes
Ingredients
• 1 sachet mood food mixer
• 1 cup Greek yogurt
• Optional toppings (I used fresh blueberries and dark chocolate)
Directions
1. Mix 1 sachet of mood food mixers into 1 cup of Greek yogurt and mix until well combined.
2. Spread the yogurt onto a parchment paper lined baking sheet, making it as thick or thin as you prefer.
3. Add optional toppings.
4. Let freeze to set for a few hours or overnight before cutting. This will last in the freezer for up to a week to be enjoyed as a snack or breakfast!
Moody
Matcha Late
(gluten-free, vegan optional)
Servings: 1
Prep Time: 5 minutes
Ingredients
• ~2/3 sachet mood food mixer
• 8 oz milk of choice (dairy free to make this recipe vegan)
• 1 tablespoon matcha powder
Directions
1. Heat milk until bubbling slightly. Remove from heat and add both the matcha powder and the mood food mixer. Blend until smooth.
2. This drink can be enjoyed hot as is, or poured over ice for a cold treat!
SAVE THE DATE | JUNE 28-JULY 2, 2026
with Chef Brian Peffley, CEPC, AAC
As a member of the ACF Baking & Pastry Task Force, can you tell us a little about what work the task force does and any goals or projects you all are working on?
The task force’s first priority was to add more pastry seminars and opportunities to the ACF National Conventions along with other organizations conferences. We have been working with certification, apprenticeship, and ACFEF to align pastry arts with culinary and industry needs.
Do you have any fun holiday traditions in your kitchen?
Every year on the Saturday after Thanksgiving, my family builds small gingerbread houses and displays them around our house for the holidays.
What topic do you most enjoy teaching your students as a professor at the Lebanon County Career and Technology Center?
I truly enjoy teaching my students chocolate writing and then applying that skill to other creations such as gingerbread houses, ornaments, and plate garnishing.
When you first begin teaching your students about building with gingerbread, what are typically their first reactions to it?
We do have a gingerbread house competition each year in the Culinary and the Pastry Programs. Usually, the first time I ask my students if they ever have done a gingerbread house, the response isn’t positive. Structural failure is common, so a lot of effort goes into planning and understanding basic structural engineering to avoid these pitfalls.
When did you first start getting into gingerbread building, and what made you realize you wanted to further master it?
While in my high school CTE Culinary Program, I created my first gingerbread house for an ACF Delaware Valley Food Show. Not what I hoped for, but I learned a lot in the process.
Check out the Chef's Table Webinar with Chef Brian Peffley, December 10, 2025, at 3:00 PM.
What do you think is the most important part of the gingerbread building process?
Planning, planning, and planning! A great concept and a great template are both really important as not all structures translate well into gingerbread.
What’s a common misconception many chefs have about building gingerbread houses?
Chefs tend to think that gingerbread houses are easier to build than they actually are. They soon find out gravity can be your friend or your foe.
Are there any gingerbread building techniques you’ve created yourself that you continue to utilize in your different designs?
I have a style. I like to use edible items only as opposed to utilizing things like Styrofoam or hot glue guns. I also like to incorporate piping work and fondant elements.
What are some of your favorite themes you’ve incorporated into your gingerbread houses?
In the past I have recreated numerous historical properties in my area and turned them into gingerbread creations.
If a chef wants to broaden their skills and master gingerbread building, where do you suggest they start?
Yes, just start. Come up with a great idea, something that excites you since you will be working on it for days. And plan it out and use your resources. There are many groups on social media that are willing to share anything that they have learned.
ForHoping A Sweet Future:
Independent restaurants value bonafide pastry chefs on staff
By Robert Wemischner
At a time when the food service industry is reeling from economic uncertainty, when razor-thin profits are getting thinner, and with reduced customer counts and increased ingredient and labor costs, creating a profitable dessert menu is that much more challenging. Can a restaurant do without a skilled pastry chef devoted to creating the sweet side of the menu? Are desserts enough of a profit center for the operation to justify someone in that position, and is being committed to offering an enticing and varied dessert menu seen as a necessity or merely a token acknowledgement that some people wish to have something sweet at the end of a meal? These are all questions floating around the restaurant space at the moment.
Take the experience of ACF Chef Michael Kitun, CEPC , for instance. During his provocative talk at the recent ACF National Convention in Las Vegas, he said, “Americans increasingly turn to supermarkets for fast, inexpensive, and ‘good enough’ sweets. The tradition of going to a bakery for a specialty item is fading. Many families no longer have a grandmother who baked, and with a more divided family unit, those traditions are not being passed down.” He says further, “If you want to copy a piece of art, you can pass that task onto a jack of all trades cook. But if you want a piece of art, you have to use and consult the artist and usually that would be someone who is a trained pastry chef.”
Despite those realities, Kitun continues, “Ultimately, investing in a pastry chef saves time, reduces mistakes, and elevates the guest experience. A well-executed dessert not only ends the meal on a high note but also encourages repeat business, turning a one-time guest into a loyal customer.”
Certainly in the hotel and resort space, there are more examples of pastry chefs and their assistants on staff, catering to a larger variety of clients and servicing multiple venues within the property where the cost of having someone with those skills is borne by several departments and therefore fiscally justifiable.
It’s in the independent restaurant where those positions are imperiled, where net profits are even slimmer than elsewhere in the industry. Having a garde manger chef make a limited array of simple desserts often suffices. Think panna cotta, crème brulee, and seasonal fruit plates, or even seasonal fruit tarts with commercially made tart shells and shortcuts to pastry cream, where a pastry chef’s skill is not required. Keeping quality consistent and at a high level is job number one whether the dessert is produced by a pastry chef on staff or cobbled together by a garde manger cook or chef, a prerequisite to ensuring customer satisfaction and accruing loyalty to one’s operation.
In contrast to the growing reality nationwide of restaurants being unable to afford a dedicated pastry person on staff, Della Gossett, the executive pastry chef at Spago, Beverly Hills, CA, has a staff of seven, producing a rotating array of seven desserts including ice creams spun daily, along with house made breads, reflecting founder/chef Wolfgang Puck’s Austrian background. Gossett says, “Wolfgang loves desserts and European inflected yeasted product, considering them part of the celebratory festive air in the restaurant. In fact, 50-60% of our guests order dessert, dramatically exceeding national averages. Consistency is key and as a leader of the team, I have my eyes all over the place, tasting frequently before the desserts go out, to ensure that what is served is only the best.” She further explains, “If the operation does not have a pastry chef on staff, then the chef has to pay especially close attention to the desserts that those who are not trained specifically to do pastry are turning out. Cooks in training need to know the basics and have the foundational skills to produce sweets in the absence of a designated pastry chef.” The message here is that being well rounded is never a bad idea in a busy kitchen.
Kitun’s words are echoed in hers. He says, “Desserts and breads are time-intensive, highly technical, and demand steady hands with close attention to detail. While many chefs are wellrounded in food and beverage, strong leaders know the value of delegating specialized work to professionals who can execute consistently at a high level.” He continues, “In a world where restaurants question the value of having a dessert professional on staff, those fortunate enough still to be in a position like that should remember that their job is based on making themselves indispensable, arming one’s self with broad knowledge and kitchen skills.” As he notes, “A wisely run business can only justify paying someone in that position if they make the business money, save the business money and save time by being efficient and precise in the process.”
What’s the solution going forward? Per Kitun, there are a few possible ways to go. “Broaden skill sets to meet the shifting needs of businesses. Be honest with new employees about the financial professional realities of this field. Teach them to be adaptable.” In a perfect world, he continues, “Educate the dining public knowledge about artisanal baked products and shine a light on why they can be superior to mass market alternatives.”
As it has in the past, and continues to evolve, it is through adaptation to the changing landscape that the industry will survive and thrive. Perhaps the demand for well-trained pastry chefs across the board will increase and return to a bit of the good old days when independent restaurants prided themselves on offering distinctive endings on a sweet note as part of a cohesive and memorable dining experience.
Chef Michael Kitun, CEPC
A NEW ERA for Culinary Apprenticeship
By Lauren Kramer
It’s no secret that the food and hospitality industry is struggling with a massive shortage in skilled labor. The demand for cooks and chefs is projected to rise by an unprecedented 25 percent in the next five years and solid apprenticeships to train and credential new talent have never been more urgently needed.
To create an easy, uncomplicated pathway forward that meets the growing demand in kitchens nationwide, the American Culinary Federation Education Foundation (ACFEF) has partnered with Rouxbe Global Food Group to power its apprenticeship programs. Rouxbe not only provides the platform and expertise but also serves as an approved sponsor for
these programs, which are recognized as Department of Labor-registered apprenticeships.
“These are ‘earn-and-learn’ training models,” said Demetra Stamus, Director of Apprenticeships at Rouxbe. “You work 40 hours a week, get paid, and get mentored by a certified chef. Apprentices will be trained using gold-standard, time-tested competencies that have shaped culinary training for decades, but the difference is that now, they’ll be delivered in a flexible, on-the-job program.”
For apprentices, it means entry-wage compensation during the training period, and eligibility for wage increases as soon as they have completed it. The new apprenticeship partnership will launch by December 2025 with three savory and three pastry programs: fundamentals, culinarian and sous-chef. The fundamentals is a six-month track, the culinarian is a one-year track, and the sous-chef program is a two-year track.
A software platform called ApprentiScope, with automated competency tracking, will allow students to track their movement through the program. It also integrates compliance reporting to the Department of Labor, reducing the administrative workload for supervising chefs. Rouxbe’s programs are available in English, Spanish, French, Arabic, and Mandarin, and apprentices can complete their Related Technical Instruction on any device and at a pace that works for their schedules.
“In the past students had to take apprenticeship-related instruction at a local community college or school. Now, they’ll be able to take the courses anytime and anywhere they want,” Stamus said.
“The ACFEF has offered an apprenticeship program since 1979, but it was time to update it to meet today’s industry needs,” said Kivi Hermans, ACF’s Program Manager of Continuing Education.
“We’re thrilled to partner with Rouxbe, a company known for creating scalable workforce development solutions. Rouxbe will be assisting us with marketing and managing the apprenticeship program, and, and we believe the program will grow exponentially. Our goal is to have between 500 and 1,000 apprentices enrolling in the program every year.”
Kivi Hermans
Chef Chrystal Tatum, CEC
The biggest advantage of apprenticeship is the valuable industry experience students get while they’re going to school, added ACF Chef Chrystal Tatum, CEC , who is the ACFEF apprenticeship committee chair. “Our industry needs people who can keep up and we’re hurting for employees across the board,” she noted. “Students who go through apprenticeship programs are exponentially further ahead than their peers who only have on-the-job training, and we see them being promoted much faster because of that experience.”
Stamus said the apprenticeship program is designed not only for aspiring culinary professionals but also for employers who want to invest in their teams and strengthen their operations through structured, hands-on training. “Apprenticeships offer one of the most effective ways to grow talent from within,” she said. “They combine on-the-job experience with related instruction, helping employees build real skills while earning a wage. For employers, it means developing staff who are trained to national standards, improving retention, and creating clear pathways for advancement.” She explained that as a Registered Apprenticeship Program, the apprenticeship now provides industry-recognized credentials through the U.S. Department of Labor, as well as the American Culinary Federation. “Through ACF’s apprenticeship partnership with Rouxbe, employers can build certified culinary pipelines that develop talent from entry level through ACF-recognized credentials at every stage,” she added. “It’s a practical, proven way to strengthen teams, attract new talent, and prepare the next generation of kitchen leaders.”
“Moving forward, employers will be able to build certified culinary pipelines that develop talent from entry level through ACF-recognized credentials at every stage,” she added.
“We’re excited to be launching this program with the ACF. It modernizes a classic apprenticeship model to meet today’s industry needs. The program is flexible, federally recognized, and provides both employees and employers with the tools to succeed. It addresses a challenge that’s been around for years, and we couldn’t be more excited.”
By John Bartimole
When ACF Chef Lisa Tomecek, CEPC, AAC , President of the Baltimore Chapter of the ACF, reflects on the success of the chapter, she boils it down to five words: “We are propelled by passion.”
Indeed, that passion produces results. The chapter was recently honored as the Large Chapter of the Year by the American Culinary Federation at its recent annual National Convention in Las Vegas.
“We are very honored and very proud of this recognition. We worked very hard for it, and it’s so gratifying to be acknowledged for that work. There were many great chapters in the competition.”
What makes the Baltimore chapter so special? “Well, we are constantly being strategic in adding value to our membership,” she said. “The ACF is great, and we certainly use their resources. At the local level, the opportunity we present to our culinarians is the chance to learn and to grow and to achieve certification. That’s where we add value, particularly in helping members advance professionally. We also plan several educational demonstrations during the year at our meetings.”
Tomecek also sees the education process as going beyond the culinary aspects. “We want our members to have the opportunity to work with people with whom they might not have had the opportunity to work,” she said. “That gives them a chance to grow. It’s all a part of education.”
Moreover, the chapter seeks to immerse itself in the greater Baltimore community in a variety of ways. One of the key organizations the chapter works with is the Franciscan Center of Baltimore. “We work with their staff there…they provide meals to approximately 400-600 individuals per day, with the emphasis on foods that are sourced locally,” she said. “Also, Chef Derrick Purcell, CCC®, one of our members, is the director of the organization’s culinary program, and utilizes the produce from Little Portion Farm to help create healthy meals.” As part of the Franciscan Center’s 24 Hours of Service, Gratitude, and Readiness Event, he does cooking demonstrations about raising awareness regarding food insecurities.
As further testament to the chapter’s dedication to the community, last year, it provided more than 3,000 meals to first responders and works with several hotels in the city “who help
with the unhoused,” Tomecek said. “We have members who are military chefs, and we go to their installations to evaluate practical exams. Some have even been in the White House.”
Tomecek takes pride in the fact that many of her members volunteer as guest chefs at high schools and other academic sites. “In fact, our chefs go twice a year to judge student competitions. Our associate members get a chance to work with professional chefs and learn first-hand from them.”
The chapter traces its roots to the 1980s, when there were a number of ACF chapters serving the Maryland area. As the years went on, the chapters gradually merged, leaving just three in the area today.
“Chef Richard Hoffman, CEC, CCA, AAC , was integral in making the Baltimore chapter what it is today,” she said. “When Chef took it over, it only had 20 members. Now, we have more than 150 members and, as we turn into the new year, we should be approaching 200 —many of them young graduates.”
Tomecek says the new generation differs from chefs who have been in the profession for decades. “This is something we have to adjust to,” Tomecek said. “They look at things differently…they are more mindful of personal and family time. They have the philosophy that this is my job and I love it, but I also have a family and kids at home.”
Still, passion remains the foundation of the chapter—and of its members who propel it forward.
Make the Most of Meat’s Moment
Consumers have had a growing interest in protein consumption over the last few years. In fact, 90% of Americans think getting enough protein is important to them. But they’re not just looking for plant-based protein options — 98% of American households purchase meat, and 81% of Americans consider themselves meat eaters.1 It’s evident that meat is having its moment, and foodservice can make the most of it by aligning with consumers’ values and giving them exactly what they’re craving.
Getting to the ’Meat’ of the Data
Between 2021 and 2024, meat eaters have grown by 12% — that’s the fastest-growing segment compared to other groups like flexitarians, vegetarians and vegans. 2 We know consumers are eating more meat, but how are they integrating it into their daily lives? It’s time to think beyond the plate. Today’s consumers value taste, flavor, balanced nutrition and versatility. The ability to enjoy a meal that allows for customization, fits into a variety of diets and offers bold flavors plays a major role in food choices. Consumers are pushing their plates to the side and diving into the world of bowl cuisine, which currently have a 34% menu penetration with a 10-year growth projection of 22%. 2 Individuals are hungry for meals that deliver both nutritious and diverse flavors, and bowls are one of the most popular ways to meet that growing demand.
What Pork Brings to the Bowl
Pork has earned its place at the breakfast table with staples like ham, sausage and bacon, and it shines during holidays and special occasions — think Fourth of July ribs or classic Easter ham. But pork has even more to offer than those familiar favorites. It’s not just the main dish; it’s the key ingredient that brings high-quality protein and flavor to everyday meals. Pork contains over 20 grams of protein per 3-ounce serving and provides key nutrients like choline, zinc, and vitamins B6 and B12. 2 Not only is it packed with protein, but it also offers over 110 unique flavor nuances, bringing bold tastes to the bowl. 3
1 The Food Industry Association & Foundation for Meat & Poultry Research & Education. (2025). The Power of Meat 2025: An in-depth look at meat through the eyes of the shopper. https://www.fmi.org/ docs/default-source/research/power_of_meat_2025_top_10_final.pdf?sfvrsn=9bff7e99_1.
2 NPB Checkoff-Funded Research, Datassential — America in Transition Reports 2021 & 2024.
3 A nkersen L. Comprehensive Sensory and Flavor Nuances of Pork Protein and Fat. National Pork Board. Access: https://www.porkcheckoff.org/research/comprehensive-sensory-and-flavor-nuances-of-porkprotein-and-fat/.
Bowls With Big Flavor
The fastest-growing flavor is al pastor, with a one-year growth rate of 66% and a four-year growth rate of 186%. 2 While Mexican cuisine is trending, there’s plenty of opportunity to mix and match flavors and offer consumers the flexibility to meet their taste and flavor preferences. From Southern comfort bowls featuring pulled pork to Mediterranean bowls with lean pork tenderloin, there’s something to satisfy every craving. Try 30 Min Pork & Veggie Gochujang Stir-Fry, which highlights this growing trend and brings big flavors to the menu:
30 MIN PORK & VEGGIE GOCHUJANG STIR-FRY
Ingredients
• 1 lb pork tenderloin (thinly sliced)*
• 3 tbsp gochujang
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp honey
• 2 cloves garlic (minced)
• 2 tbsp vegetable oil
• 1 medium yellow onion (sliced)
• 1 head broccoli (cut into small florets)
• 1 red bell pepper (sliced)
• 1 green onion stalk (thinly sliced)
• 1 tbsp sesame seeds
*For easy slicing, freeze the pork tenderloins for 15-20 minutes beforehand.
Directions
1. In a medium bowl, mix the gochujang, soy sauce, sesame oil, honey and garlic. Divide and set aside half of the marinade.
2. In the bowl with half of the marinade, add sliced pork and coat well. Let marinate for 10 minutes.
3. After 10 minutes, remove the pork and discard any used marinade.
4. In a large skillet, heat vegetable oil over medium-high heat. Add pork slices and cook while stirring until the pork is almost completely cooked, about 4 minutes.*
5. Add the vegetables and cook for another 4-5 minutes, stirring frequently until vegetables are tender-crisp.
6. Add the remaining (unused!) marinade to the pan, and turn to high heat. Stir constantly for 2 minutes to coat everything. Remove from heat.
7. Garnish with green onions and sesame seeds, then serve.
*Whole muscle pork cuts are safe to eat when cooked to 145° F and allowed to rest for 3 minutes.
For more recipe inspiration, visit tastewhatporkcando.com.
NCR Quiz
Nov/Dec 2025
By Robert Penry
1. W hat organization has partnered with the American Culinary Federation Education Foundation (ACFEF) to power its apprenticeship programs?
a. N ational Restaurant Association
b. R ouxbe Global Food Group
c. C ulinary Institute of America
d. U S Department of Labor
2. W hat is the ACFEF’s goal for annual apprentice enrollment under the new program?
a. 10 0-250 apprentices
b. 3 00-600 apprentices
c. 5 00-1,000 apprentices
d. 1,500+ apprentices
3. W hat remains a concern for some consumers regarding mushroom coffee?
a. N utritional value
b. Availability
c. Taste
d. P rice
4. I n which country did Kombucha, a fermented drink made from black or green tea, sugar, and a bacteria culture, originate over 2,000 years ago?
a. Ja pan
b. K orea
c. In dia
d. C hina
5. According to Datassential, how commonly is kefir found on restaurant menus?
a. 1 5% of menus
b. 5 -10% of menus
c. 2 -3% of menus
d. L ess than 1% of menus
6. C hef Sarah Dworak of Sudova in Cincinnati, OH, uses kefir for what purpose?
a. A s a dessert drink
b. A s a chicken brine
c. A s a cocktail sweetener
d. A s a sour cream replacement
7. W hy is having a pastry chef more financially feasible in hotels and resorts?
a. H otels and resorts have all adopted AI
b. C osts can be shared across multiple outlets
c. Vacationers always splurge more
d. P astry chefs prefer location over pay
8. P astry Chef Della Gossett’s operation at Spago serves 50-60% of guests dessert by utilizing mostly commercial-made dessert components.
a. Tr ue
b. Fa lse
9. Stollen originated in Germany during the 14th century as a simple oat-based bread.
a. Tr ue
b. Fa lse
10. ACF Chef Chris Teixeira, CEPC, CMB, WCPC, uses which technique for his modern take on stollen?
a. C old fermentation
b. Sa blage
c. C ross-lamination
d. E nrobing
the rest of the questions, finish the quiz and earn four
11. W hat role(s) can a mentor play for a mentee?
a. Te acher
b. C oach
c. T herapist
d. A ll of the above
12. ACF Chef Mike Thames, CEC, CCA, believes teaching and mentoring helps him to do what?
a. E arn professional recognition
b. D elegate more effectively
c. E xpand his restaurant operations
d. R efine his own knowledge
13. W hat was the focus of Dr. Uma Naidoo’s classes she taught for members of the American Psychiatric Association?
a. R educing sugar consumption in hospitals
b. U sing ingredients to improve mood
c. F ood preparation techniques for allergens
d. C ooking techniques for group therapy
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