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 October 13th 2026 Tuesday - General Meeting
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 Halphen 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
Monday January 11th 2027 Philadelphia Country Club
Marra Forni Pizza Ovens , Presentation
and Student Pizza Competition
February 9 2027
March 9 2027
April 13 2027
May 11 2027
June 8 2027
General Meetings
2nd Tuesday of each month Sept-June
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Educational Culinary Symposium Save The Date or Sign Up Now
Invitation to Participate: American Culinary Federation Philadelphia DVCA
Culinary Educational Symposium
Monday March 1, 2027
Event Overview
The American Culinary Federation of Philadelphia DVCA cordially invites your company to participate and present your product at the upcoming Culinary Educational Symposium. The event will take place on Monday, March 1, 2027, at The Fuge Event Space, Warminster, Pa .
We are eager to learn about your interest in joining us, so we may share event details with our attendees. This symposium is expected to attract 150-200 chefs and industry professionals, providing an excellent opportunity for you to display your latest and most popular products to a diverse and engaged audience.
Event Marketing and Presenter Information
A summary of education presenters' information will be available shortly, which we intend to share during the event's marketing efforts. As we confirm presentations, additional details will be provided. A complete list of participating vendors will also be shared with our invitations. All event information will be prominently displayed on the front page of our website, as well as on LinkedIn, Facebook, Instagram, and distributed to other professional organizations.
Vendor Participation Details
We would like to ensure that a vendor table is reserved for your company, register for this event and save it on your calendar now. . As a participating vendor, you will receive lunch, dinner, and entry for one guest. Additional attendees from your company will need to pay the registration fee. The cost for a vendor table is $325.00, and each table will be provided with a tablecloth.
We encourage you to consider donating products for lunch or dinner; your company will receive formal acknowledgment for its sponsorship. When sharing your presentation product during breaks, you may use a tabletop cooking device or utilize the kitchen for final preparation or refrigeration by the team at The Fuge Kitchen. Please inform us of your booth requirements, such as electricity, kitchen space, special requests, or meal sponsorship. Additionally, let us know if you plan to provide samples or marketing materials at your table.
Event Promotion and Industry Outreach
We kindly ask that you share information about this event with your industry contacts. Our efforts will ensure information reaches all Pennsylvania ACF members, South Jersey members of the American Culinary Federation, and the Northeast Region of the American Culinary Federation. Details will also be distributed to restaurant groups. If you know of any contacts who can help spread the word, please let us know, as we aim to foster valuable relationships within the industry.
Instructions and Timeline
· Reach out with any questions you may have.
· Please confirm your commitment to participate as a vendor via email.
· Make your payment through the provided Zeffy link.
· Share any additional details you wish to provide.
· Include your Point of Contact phone number and the best email address for communication.
· Indicate your interest in securing a vendor table.
· Deadline for registration: Once vendor tables are full on Feb 7th, 2027
There will be 20-minute breaks between presentations. The event opens at 8:00 AM, and vendor table setup can begin as early as 7:00 AM . You may Possibly ship materials to the venue; please request further information if needed.
Event Timeline
· 7:00 AM – Vendor setup ( Not on Sunday Night) Potential to ship in advance?
· 8:00 AM – Attendee check-in -
· 9:00 AM – First presentation
· 1:00-2:00 PM – Luncheon and vendor presentation
· 4:00 PM – Vendor table breakdown
· 5:00 PM – Closing Reception ( to be determined- Subject to change)
Additional information and a contract are attached for your review.
Vendor Registration Details
· Vendor rate: $325.00, including meals.
· Includes one table, black tablecloth, two chairs, and one 110V electric outlet.
Vendors are required to provide proof of liability insurance
Registration and tickets can be purchased through this link.
There are opportunities for educators, vendors, event/meal sponsorships, and attendees. Your company is welcome to join us, and further details will be provided after registration.
Contact Information
For questions or additional information, please contact:
· Christine Neugebauer CEC AAC – Secretary ACF Philadelphia DVCA & Event Coordinator
· Email: acfphillychefs@gmail.com
· Phone: 610-742-5374
· David Lademann CEC
· Phone: 215-603-5069
We appreciate your consideration and look forward to working together to ensure a successful event. Register Here
Attendees
Learn new industry trends, earn CEH's ,
Learn about new products. This is a terrific Networking Event.
Vendors
Meet many industry members and share their products and knowledge. Learn what we need in the industry.
Presenters
Presenters educate us about trends such as: GLP's impact on the industry. concepts, life and career coaching and products.
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.
Scholarships 2026
Scholarships were presented to the following students, The scholarship fund is supported by 50/50 sales at each meeting, A % of profits from the farm to table event Sept 2025, and the Educational Symposium proceeds. Also contributed through several meetings proceeds where the house offered to pick up the cost of our monthly meeting and direct donations to the fund. Donations are always accepted to this fund through check, cash or our nonprofit friend Zeffy for Donations.
❖ Pierre Rausch Memorial Scholarship Award, Alyssa Fanelli, (2-time scholarship recipient)
❖ Roger Kelly Memorial Scholarship Award, Attallah Woods
❖ Pierre Rausch Memorial Scholarship Award, Emma Lombardozzi
❖ Charles DiCarne Memorial Scholarship Award, Hayzen Lopez Acuna
❖ ACF DVCA Charities Scholarship Award, Kayla McCloud
Educational Symposium Presenters March 24 2026- It'
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
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