CHAPTER NEWSLETTER

The ACF Kona Kohala Chefs Association
 are industry leaders committed
to culinary development and education
within our membership and
throughout the community.

SPRING/SUMMER NEWSLETTER 2019

WINTER NEWSLETTER 2019

SPRING NEWSLETTER 2018


CHAPTER MISSION

The ACF Kona Kohala Chefs Association members are industry leaders committed to culinary enrichments through professional development and education in our community.

The American Culinary Federation, founded in 1929, is the largest professional, not for profit organization for Chefs and Cooks in the United States. ACF membership provides opportunities for professional development, career building, and networking. More that 20,000 culinarians and food service professionals have joined the ACF for information, education, inspiration, and prestige.

The Kona-Kohala Chapter

Our Island Chapter was started in 1980 with twelve members. Today, there are more than fifty chapter members, plus a College Junior Chef Chapter and a High School Junior Chef Chapter.This group of food service professionals, vendors, and growers attend bi-monthly meetings in January, May, July, September, and November. The meetings are held at various restaurants and hotels in West Hawaii. We invite you to attend our next meeting and join our Kona Kohala Chapter. 

The Big Island of Hawaii offers many culinary events throughout the year. Our chapter holds two fundraising events. The premier Christmas event is in its 31st year and assists with scholarships for our members and student culinarians.

Our second benefit is a golf tournament at The Westin Hapuna Beach Hotel in the last week of September. Proceeds will benefit the UH Foundation ACF Kona Kohala Chefs Association & Jean Hull Culinary Endowment for the culinary program at Hawai`i Community College-Pālamanui and continuing education opportunities for working chefs and students. 


Pālamanui Campus

The ACF Kona Kohala Chefs Association Chapter's goals are to
support the Culinary program at
HCC-Pālamanui and provide continuing education for local chefs

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