ACF Greater Atlanta Chefs

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Comment by william Lofton on November 25, 2009 at 6:10pm

good luck Dwight in the competition, Ft. Lee brings back memories, that is where I took my practical for Certified Chef de Cuisine, I also went to the competition you are speaking of 3 years ago and photographed it extensively William Lofton CCC

Comment by Dwight M. Copeland CFE,CFPM,CHM on November 23, 2009 at 11:59am

Hello all! My name is Dwight Copeland, and I'm a member of ACF Atlanta. I've been a member for 1 yr now. But with my very busy schedule I can never make any meetings I'm currently in the US Army working as an Enlisted Aide. An Enlisted Aide is someone with a Foodservice background that works for a General Officer. I travel every month out of country, which is really exhausting. I'm looking for someone to spend a little time with me as my MENTOR. I am a very good listener and follow directions very well. I'm planning on going up to Ft. Lee in March to compete in the 35th Annual Culinary Competition that is covered by the Armed Forces. If anyone would like to help, I'd appreciate it. My email is: (dwight.m.copeland@arcent.army.mil)

Comment by Michael Klein CEC, CCA on August 10, 2008 at 11:26am

Chef Macrina-
Thanks for the question-
While I am not the expert on Operation Chefs Unite, I am able to say that the involvment of the Atlanata chapter was an easy fit due to the numbers of troops coming through Atlanta's Harsfield-Jackoson Airport's USO facility. It seemed very logical that the best way for our chefs to directly support these men and women was by providing them great food cooked with care.

What we've done in order to make sure we have food for the service men and wormen is fairly simple in concept. On a daily basis local culinary schools, clubs, hotels and restaurants have volunteerd to provide sandwiches or box lunches to be delivered to the airport and kept in refrigeration until it is needed. Then throughout the day the troops can grab a sandwich at their leisure. On holidays we have provided full buffets cooked and served by the chefs and their teams. Generally this means that the chefs arrive at the airport at 10:00 AM and serve lunch until around 2:00 PM. Honestly it is best to start out simple- sandwiches and chips for instance- and build up involvment as possible.
Mary Lou Austin, director of the USO office at the airport as well as Operation Chefs Unite founders Chef Howard Cooper and Rusty Sigmon would all be great resources for you.

If you visit the chapter website at www.acfatlantachefs.org and click on the Officers tab you have contact information for both Rusty and Howard. I'd be happy to get you in touch with Mary Lou Austin as well in order to help you get rolling.

Comment by Ralph Macrina on August 7, 2008 at 1:16pm

That service group you started "Chefs Unite" How do find out if there is need for that, say at small Airport Like Greenville/Spartanburg? & How do maintain schedules with all the departures and arrivals of servicemen?

Comment by Michael Deihl, CEC CCA AAC on August 6, 2008 at 5:02pm

As President of the Atlanta Chapter, I welcome everyone to join our group and give us feedback, comments, suggestions & ideas that will help make our continued growth possible.