ACF Windy City Professional Culinarians

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Comment by Joseph D'Alessandro on September 16, 2009 at 1:07pm

Sous Chef - Upscale High Volume Restaurant

Renown high volume upscale dining concept is seeking a strong Sous Chef for a multimillion dollar property. This company is established, capitalized and expanding nationwide. This is a great opportunity for growth.

The Sous Chef is responsible for line operations, training, quality, cost control, purchasing, and sanitation. Experience in high volume operations is required, and a culinary degree or training with a systems-driven corporation is preferred. Candidates should have strong skills in culinary arts, superior communication skills, an eager drive to succeed, and experience with systems-driven concepts.

Salary is commensurate with experience, and the package includes very attainable bonus, great medical/dental, 401(k), vacation, etc.

Local candidates only, please. Send resume to: joe@shs.jobs.

Comment by Warren DeWolfe on September 13, 2009 at 5:23pm

Well we are only 8 days away from the 2009 Chicago Culinary Museum and Chefs Hall of Fame induction event. This year we are honoring Chef Carrie Nahabedian of NAHA and Fred Turner of McDonalds as our Industry Leadership award winner.
This years event will be a great night out at the Union League Club of Chicago with Chef Host Michael Garbin CEC, AAC. For ticket information please check out: www.thechicagoculinarymuseum.org and click on the "2009 induction" tab.

Comment by Warren DeWolfe on July 26, 2009 at 10:47am

Please join the Chicago Culinary Museum and Chefs Hall of Fame at this years induction ceramony of Chef Carrie Nahabedian of Naha. The ceremony and dinner will be hosted at the Union League Club by Chef Michael Garbin, CEC AAC. Please visit our website: www.thechicagoculinarymuseum.org for details.

Comment by John Reed CEC, CCA on May 6, 2009 at 8:41pm

What kind of volume. I have some ideas

Comment by Paolo Stefani, CPCE, CCC on May 6, 2009 at 12:37pm

Anyone out there know where I can rent a portable smoker/grill for a large event. I have been searching with not much luck. One of those set-ups on wheels would be great.

Any suggestions are appreciated.

Comment by Jeramie Leonard on March 20, 2009 at 2:16pm

Good afternoon Chefs! I hope that all are having a good day. I am coming to the end of my Associates degree, within the next two quarters. I am looking for an apprenticeship and information in regards to. I am attending the Art Institute downtown Chicago and available to learn as much as can be offered. If anyone has any information please contact me. Have a great day!

Comment by Mark Wright on March 14, 2009 at 1:39pm

To my friends in the Windy City, Happy St Patrick's day, my son is in Chicago meeting some friends and watching them dye the river green. It was nice talking to so many chefs at the regional conference, the central region is great and congratulations to everyone for all your great work on behalf of the ACF.

Comment by Linda Rosner, CEC, CHE on March 2, 2009 at 11:53am

This sounds great, Chef! Driving SW on I-55--how far do we go to get to Rt 66? Sounds like a nice drive on quiet day with a great destination ahead. Thanks for the heads-up!

Comment by Michael Garbin, CEC AAC on March 2, 2009 at 9:01am

This past weekend I watched an episode of Diners, Drive-in and Dives which showed resturants on Route 66. This show showcased Dell Rhea's Chicken basket as one of the restuarants. It was an interesting show and looking good enough to try. So we took a drive Saturday afternoon and found the Chicken basket on Route 66. we stepped back in time to true americana. They were geeting hit hard with business because of so many people seeing the broadcast. Let me say that the food lived up to what they said it was. Great fried chicken, excellent macaroni & cheese and a great step back in time. Take a drive on 55 to get to Route 66 and have some great fried chicken. Let me know what you think.

Comment by Jeramie Leonard on February 16, 2009 at 5:55pm

Good afternoon everyone, I am looking to work my way to be a professional.... Hard work doesn't scare me, it is the thought of hardly working or not working at all. Have a great day!!!!!!!

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