ACF Philly Chefs Professional Chefs, Educators, Cooks, Product Sales Reps
Leaders in the Culinary Industry.
Building the future of culinarians through mentoring and scholarships.
Industry Partnering
Upcoming Events
Join us for upcoming events
General monthly meetings gathering begins at 6 PM and include education and a meal
Tuesday Sept 8th 2026 Tuesday - General Meeting Curate Keystone Culinary Center
500 New Broadway, Brooklawn, NJ 08030, USA
Saturday Sept 26th 2026 Saturday - Certification Evaluations at Delaware County Community College, 403 N Lansdowne Ave, Drexel Hill, PA 19026, USA
Tuesday October 13th 2026 Affinity Group- Platinum Marketing Company 2358 N. Penn Rd. Hatfield, PA 19440
Chefs John Helpen and Rabija Vilic
Tuesday November 10th, 2026 Aronimink Golf Club
3600 St David's Rd, Newtown Square, Pa. 19073
Tuesday December 8, 2026 Spring Mill Country Club
80 Jacksonville Rd, Ivyland, Pa 18974
General Meetings
2nd Tuesday of each month Sept-June
ACF PHILLY CHEFS Scholarship
Our Mission
At ACF PHILLY CHEFS, our mission is to improve the lives of those in need by providing essential services and support to our communities. We believe that students deserve access to basic necessities such as food, educations and jobs.
Educational Symposium Presenters March 24 2026
Blast Chilling Identifying the Value of Safety and Expedience -The HOW
Rabija Vilic Executive Chef Platinum Marketing Co.Chef & Culinary Solutions Specialist Rabija is a professional chef who now helps kitchens discover how Irinox blast chillers can save time, cut waste, and keep food at its best. With years of hands-on culinary experience, she brings a practical, real-world approach to every demo. This pre
Rabija Vilic Executive Chef Platinum Marketing Co.Chef & Culinary Solutions Specialist Rabija is a professional chef who now helps kitchens discover how Irinox blast chillers can save time, cut waste, and keep food at its best. With years of hands-on culinary experience, she brings a practical, real-world approach to every demo. This presentation will focus on the value and expedience of blast chilling and freezing foods for safety and shelf life with Rabija's element of excitement.
Cooking With Duck How to Prepare and Market Duck
Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe J
Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe Jurgielewicz & Son is the only duck farm in America with two “round-the-clock” veterinarians as well as a full-time duck welfare specialist to train employees and conduct duck welfare audits.
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
Consultant, trainer, and extension educator in the areas of food safety, HACCP, alcohol
intervention training, food defense, operations, sanitation, hospitality and service excellence, Food Safety Modernization Act (FSMA) for food manufacturing and processing. Analyze operations for safety and efficiency; Execute act
Consultant, trainer, and extension educator in the areas of food safety, HACCP, alcohol
intervention training, food defense, operations, sanitation, hospitality and service excellence, Food Safety Modernization Act (FSMA) for food manufacturing and processing. Analyze operations for safety and efficiency; Execute action plans; Facilitate compliance for clients with federal, local, and state regulatory
officials.
Burnt Chef Project Jim Todaro
Burnt Chef Project Jim Todaro
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
Chef Todaro
Campus Executive Chef, Rutgers
The Burnt Chef Project is a community interest project (non profit) designed for one purpose: to burn away the stigma surrounding mental health in the worldwide hospitality trade. We engage with staff across the hospitality trade in order to destigmatise mental health issues and generate donat
Chef Todaro
Campus Executive Chef, Rutgers
The Burnt Chef Project is a community interest project (non profit) designed for one purpose: to burn away the stigma surrounding mental health in the worldwide hospitality trade. We engage with staff across the hospitality trade in order to destigmatise mental health issues and generate donations in order to continue to train front line staff in Mental health and business owners in better working conditions.
Pennsylvania Beef Council
Burnt Chef Project Jim Todaro
Pennsylvania Beef Council
National Cattlemen's Beef Association
How to utilize "underutilized Cuts of Beef, " Butchering and Nutritional facts about beef.
Follow the links for great recipes
Burnt Chef Project Jim Todaro
Pennsylvania Beef Council
The Global Leader is Sous Vide
AJ Karwoski
Seared Half Chicken with Thyme Sous Vide
Evolve your culinary operation. Optimize labor costs while increasing quality and consistency.
Sous Courses and Workshops
Pastry Chef Aby Abraham
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Chef Aby has an excellent background as a Pastry Chef. His experience spans from IHG in India,Dubai Hilton Hershey Hotel, Harry's Hospitality Group, and presently Saucon Valley Country
Club. He is excited to present Valrhona Blackout Inspiration.
And his visions about Pastry Arts.
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Presentation -Sign up for hands on Sushi Classes in a side room
There will be 2 sessions,
Watch the
How Sushi was named presentation by Madame Saito
She grew up in Japan, attended Culinary School at Le Cordon Bleu,returned to Japan and opened a restaurant. Then to the United States where she had a restaurant in Upper Darby and finally Le C
Presentation -Sign up for hands on Sushi Classes in a side room
There will be 2 sessions,
Watch the
How Sushi was named presentation by Madame Saito
She grew up in Japan, attended Culinary School at Le Cordon Bleu,returned to Japan and opened a restaurant. Then to the United States where she had a restaurant in Upper Darby and finally Le Champignon restaurant on Pine Street in Philadelphia. Now all of her attention is SUSHI classes and the Cherry Blossom Festival. And least not forget her children and grandchildren.
Southern Glacier Wine and Spirits
Madame Saito Philadelphia's Queen of Sushi
ACF President Rene Marquis CEC, CCE, CCA, AAC
Serving Wine with Dinner and more about Mocktails and Cocktails
ACF President Rene Marquis CEC, CCE, CCA, AAC
ACF President Rene Marquis CEC, CCE, CCA, AAC
ACF President Rene Marquis CEC, CCE, CCA, AAC
Presentation By American Culinary Federation President Rene Marquis
Help Apply AI
ACF President Rene Marquis CEC, CCE, CCA, AAC
National Pork Producers Council
Jeff Kayler Presenting AI in Hospitality and Kitchens
National Pork Producers Council
ACF President Rene Marquis CEC, CCE, CCA, AAC
National Pork Producers Council
As the global voice for the U.S. pork industry, the National Pork Producers Council (NPPC) advocates for the social, environmental and economic sustainability of U.S. pork producers and their partners by fighting for reasonable public policy, advancing our freedom to operate and expanding access to global markets.
NPPC works on behalf of
As the global voice for the U.S. pork industry, the National Pork Producers Council (NPPC) advocates for the social, environmental and economic sustainability of U.S. pork producers and their partners by fighting for reasonable public policy, advancing our freedom to operate and expanding access to global markets.
NPPC works on behalf of an industry that reliably and responsibly brings high-quality pork to markets across the globe. Comprised of 42 affiliated state pork producer associations, NPPC fights for public policies, programs, and trade pacts that ensure the U.S. pork industry can continue to provide consumers with the world’s safest, most wholesome, and nutritious pork products.
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Our Partners - Industry Sponsors and Partners
Our Partners
