A Day at elBulli

Very cool... like the others... couldn't put this one down!!

Knowledge is Power

This is an important read... click here. I found this article on Phillip Foss' chefblog. He is a really interesting and dynamic chef in Chicago. Please check him out at http://www.phillipfoss.net/

Chapter Awards

Justin Lee, Student Culinarian of the Year

I would like to recognize the recipients of honors given at the ACF Caxambas Chapter of Naples & Marco Island Holiday Dinner. Congratulations to you all! We have a great chapter, a great membership and great leadership. Its been a wonderful year. I can only speak for myself... but being honored by your peers is the greatest honor of all. Chris.

Meeting of the Year

Gary's Seafood, Ken Workinger and Chef Michael Madsen at Collier's Reserve

Vendor of the Year

Mikkelsen's Pastry Shop, Paw & Beth Mikkelsen

Student Culinarian of the Year

Justin Lee, Student Culinarian, Palmetto Ridge High School

Culinarian of the Year

Justin Lang, Chef Instructor, Palmetto Ridge High School

Educator of the Year

Claudio Ferrer, CEC, AAC, Chef Instructor, Palmetto Ridge High School

Chapter Member of the Year

Albert Rosa, Executive Chef, Barefoot Beach Club

Pastry Chef of the Year

Rebecca Mahoney, Chef Instructor, Lorenzo Walker Institute, Culinary arts

Chef of the Year

Chris Jones, Executive Chef, The Old Collier Golf Club

ParkerHouse Rolls

cute...

Massive Alba Truffle

2.5 lb Alba Truffle

Check out the story here

The guys at Mikuni Wild Harvest are the best!!

Happy Thanksgiving!

So many things to be thankful for. This is one of them. Heritage Blue Slate Turkey

Eat Heritage turkeys!!!

Happy Thanksgiving!

Santa? Is that you? Its me, Buddy!

Santa is a chef...that figures!

ACF Caxambas Holiday Party and Awards Dinner is coming! At The Old Cypress Golf Club on December 15 at 6pm with an amazing menu by Chef Dan Kniola. Come one, come all and celebrate the season with your chapter fellows!!! Call Chef Frank Setera CEC at 239 354-0791 or email him at ghostcooker@msn.com to make reservations. 50 bucks a person!!! That is cheap!!!

Turkey Confit

Turkey confit in the C-Vap

I think it will be one Happy Thanksgiving!!!

Super Team Challenge Dinner Version 2.0

sirloin of beef slow cooking

laughingbird shrimp sheet

chevre spheres "cooking"

salmon pommes dauphine, blis smoked steelhead caviar

king crab blt spoon

tasmanian sea trout, dashishoyu pearls, bacon consomme

"provence" salad

brandt beef, chanterelles, creamed spinach

beef cheeks in rye

chocolate mousse, bananas, vanilla ice milk

chefs rf and cj

Pacific Northwest Chanterelles

The last of the season... this is why we love Autumn... take note of our little escargot friend!!! Hard to see, but a tiny snail is the last survivor... butter and garlic anyone????

The kids are alright!

These are four hardworking young cooks. Justin, Don, Kelvin and Andy. I'd say the future is pretty bright!!!

Our Logo... maybe time to design a new one?