Columbus ACF

An unforgettable evening at the Columbus ACF President’s Awards Gala ✨

From the first course to the final bite, every detail celebrated the talent, passion, and professionalism that make our chapter so special. Congratulations to all of this year’s honorees, and thank you to everyone who joined us for a night of great food, fellowship, and recognition.

A special thank you to Zink Foodservice for graciously hosting this year’s gala and helping create such a memorable experience. We’re also grateful to RAK Hospitality Group for their generous donation and continued support of our culinary community.

Swipe through for a look at this year’s incredible menu and some of the evening’s standout dishes. 🍽️

Here’s to excellence, community, and another amazing year ahead.

👩‍🍳 Happy International Women’s Day from Columbus ACF!

Today we celebrate the women who lead, teach, mentor, and inspire throughout the culinary world. Your passion and dedication help shape the future of our industry.

💜 Tag a woman chef, student, or mentor who has inspired you in the kitchen!

👏 Columbus Chefs – help us celebrate our students!

Yesterday, two of our local programs proudly represented our chapter at the ACF Northeast Regional Competition, and we could not be more proud of their performance.

🏅 Tri-Rivers Career Center
• Student Chef of the Year
• Student Pastry Chef of the Year

🏅 Columbus State Community College
• Hot Foods Team

All competitors earned Silver Medals, a tremendous accomplishment that reflects the dedication, training, and passion these young culinarians bring to the craft.

These competitions take countless hours of preparation, mentorship, and teamwork. Congratulations to the students and the chef instructors who supported them along the way!

👏 Join us in congratulating these future chefs!
Tag a student, chef instructor, or program that competed so we can celebrate them together.

This Black History Month, Columbus ACF honors the Black chefs whose skill, perseverance, and leadership helped shape American cuisine and our profession as we know it today.

We recognize culinary legends like Edna Lewis whose celebration of seasonal, regional Southern cooking elevated its place in American gastronomy; Leah Chase the “Queen of Creole Cuisine,” who preserved Black culinary traditions while mentoring generations of cooks in New Orleans; and Patrick Clark one of the first Black chefs to lead a major fine-dining restaurant in the U.S. at New York’s Tavern on the Green.

These chefs built pathways at a time when opportunities were limited — yet their excellence was undeniable. Their influence lives on in our kitchens, classrooms, and communities today.

We are grateful for their legacy.