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Virginia Chefs Association - News Articles

VCA President Nancy Geddes Inducted into the ACF's American Academy of Chefs

Chef Nancy Geddes

Chef Nancy Geddes

  • July 12, 2017

July 12, 2017

As we are in the middle of what presumably is the busiest time of the year, we'd like to just stop, and take a moment to recognize our President, Chef Nancy L. Geddes, C.E.C, A.A.C., C.D.M., C.F.P.P.

This week she was officially inducted into the American Culinary Federation's American Academy of Chefs. We would like to congratulate you, Chef Nancy, on such a momentous achievement.

For those of you not familiar with the American Academy of Chefs, it is an honor society the American Culinary Federation created to distinguish its' most accomplished Chefs within our organization. There are seven mandatory requirements, and then a chef has to complete 10-22 elective attainable goals. This is no easy task and takes a minimum of 15 years to achieve. Only a small handful of chefs are inducted, and must be nominated by two other academy members.


VCA Apprentices Visit The Big Apple

Virginia Chefs Association

VCA Apprentices In NYC

  • Feb. 26 - March 1, 2017

February 26 through March 1, 2017

Our Collective Experiences of the ACF Signature Series ChefConnect: NYC

By Wes Tutson, Chris Kuykendall, Andy McInnes, and Pete Skoufatos

Our trip to NYC was one experience that I think will go down in the books. We were all so enthralled to have the opportunity to go and experience this major city, immerse ourselves in the ACF conference and the culture of the city itself. Chef Travis and the apprentices worked our tails off this year raising money at the Market Square Farmers Market, with those funds we were able to gain this experience. We feel as a whole this experience has shown us a world of food and culture in a different way and have been truly humbled by the experienced.

The whole trip was amazing. Honestly, there wasn't any time I was not full of excitement. Bourbon and cheddar tasting classes to modern pate choux applications and dessert plating there was a wide variety of classes to choose from. Our trip to 11 Madison Park really showed me a team of culinarians and front of house staff that understand thinking outside of the box. It challenged my concept of what service means and will always have an impact on my career and future.
~ Wesley Tutson ~


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