Unless otherwise noted, all meetings and seminars take place at Commisioner's Hall at Westmoreland County Community College in Youngwood, PA.
March 18, 2019, 6:00pm - An Evening with Chef Ryan Peters at Sun Dawg Cafe, Greensburg
April 7, 2019, 5:00pm - ACFLHC Awards Dinner, Greensburg Country Club
May 21, 2019 - General Meeting, TBD
July 28, 2019 - 2nd Annual Joint Picnic with Pittsburgh Chapter, Turner Lakes
August 4-6, 2019 - National Convention, Orlando
EVENT POSTPONED! Stay tuned for details
Chef Ryan Peters, currently a Sous Chef at Fish Nor Fowl in Pittsburgh, will be joining us to talk about his unique journey in the culinary industry. A native of Reading, PA, Ryan has had quite the path to get to this point. He is a graduate of the IUP Culinary Academy, and has worked at the Ocean Reef Club in Key Largo, Salt of the Earth in Pittsburgh under Kevin Sousa, and was the Chef/Owner or Brunoise, in the Smallman Galley Food Hall.
Chef Peters has also had some amazing experiences through the Ment'or BKB Foundation, where he had the chance to stage at The French Laundry, as well as compete in the Young Chef and Commis Competition in Las Vegas.
We are now seeking nominations for the 2019 Chef of the Year! The Chef of the Year Award should pay tribute to that member whose culinary expertise and exemplary dedication have enhanced the image of the chef and this professional association, a person who commands the respect of this organization because of their character and performance. Please remember that this is not a popularity contest, but a high honor.
Some of our notable past Chef's of the Year include Baron H. Galand, CEC, AAC, HOF (namesake of the ACF National Knowledge Bowl Competition), Manfred Sander, CEC, AAC, and Keith Coghenhour, CEC, AAC.
If you would like to nominate someone for this high honor, please email Chapter President Tim Fetter, CEC, CCA at firstname.lastname@example.org. Please include his or her name, title, and a brief description of why you would like to nominate them. If multiple nominations are received, the winner will be decided by popular vote. If only one nomination is received, then the Board of Directors will vote to approve or deny.
We will be honoring the Chef of the Year and other awardees at the Awards Dinner on April 7th at Greensburg Country Club.
Nominations must be received by March 11th, 2019!
You are cordially invited to attend the 2019 Awards Dinner at Greensburg Country Club, 309 Pleasant Valley Rd, Jeannette, PA 15644 on Sunday April 7 at 5:00 PM.
$50 per person
There will be a cash bar available
Tickets must be purchased in advance by March 29.
Tickets are available through PayPal below
or by sending a check made payable to ACFLHC (American Culinary Federation Laurel Highlands Chapter) to:
School of Culinary Arts/Hospitality
Westmoreland County Community College
145 Pavilion Lane
Youngwood, PA 15697
There will be an opportunity to participate in a Ticket Auction and a 50/50 drawing at the event.
Chef Paul Haines, Co-owner of Haines Farming and Meat Processing, fabricated a hind quarter of beef into usable cuts, and explained different cooking methods for each
cut. The Foods I Class prepared samples of their fresh ground beef for those in attendance.
Beef Fabrication Seminar
WCCC Commissioners Hall, Room 2303/2304
February 18th, 2019, 5:00-7:00 pm
Chef Haines was our Chapter's Chef of the Year in 2011 and was our last Chapter President.
Here is some info about his family's business:
In 1970, Paul Haines, Sr. and Betty started processing deer in their basement. They moved into the garage doing deer and custom beef and pork in 2008. After a building collapsed due to heavy snow fall in 2010 they remodeled and moved the business into a bigger building to fit their ever-expanding business. In August 2016 the establishment decided to go into an USDA and Retail plant.
Paul Jr. has been around the butcher shop since he was just a small boy. In 2007 he became an official business partner and, along with his wife, has helped his parents to expand the business to where it is now. With the help of their 12 employees the Haines’ are able to do deer processing in the fall and do Federal, Retail, and Custom beef, pork, lamb, and goat all year long.
Funding for this seminar was provided through a grant from the Northeast Beef Promotion Initiative.
Thanks to Jim Bosco and his team for a great meal, a tour of the restaurant with a free history lesson, as well as some great live music!
108 West Pgh Street, Greensburg, PA 15601
Owners Matt and Mandy educated our group on the history of mead, the different varieties, how it is produced, and where they get their honey. The thorough presentation was very educational to all that attended. Following the presentation, we were able to taste a number of their different products, and many purchsed a few bottles to take home.
American Culinary Federation
Laurel Highlands Chapter
145 Pavilion Lane
Youngwood, PA 15697