Atlanta Chef Instructor Named 2016 Pastry Chef of the Year by The American Culinary Federation
Filed under: Culinary
October 13, 2017
Each year, The American Culinary Federation (ACF) recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field, and has given back to the profession through the education of others by sharing skills and knowledge. The Art Institute of Atlanta is proud to announce that culinary instructor Chef Darcey Chambers was named as ACF’s 2016 Pastry Chef of the Year. Her recognition is a result of being a recognized industry leader, competition experience, and professional experience in management and leadership.
Chef Chambers is a Certified Executive Pastry Chef and Certified Culinary Educator with the American Culinary Federation. In addition to the education she received, she apprenticed under the tutelage of Master Chef J. Kevin Walker. Her strong background in business prepared her for the preciseness and attention to detail needed for culinary education. Throughout her career, Chef Chambers competed in several competitions and contests, received a number of medals, and earned an all-expense paid trip to France.
Chef James Paul, Culinary Director for the Atlanta campus stated, “We are delighted that one of our best and brightest has had an opportunity to be acknowledged by peers. Chef Chambers brings a disciplined, innovative approach to the classroom—an innate passion that can’t be taught. Fortunately, for my students and me, it can be shared.”
About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 17,500 members who belong to over 150 chapters in four regions across the United States.
The American Culinary Federation Education Foundation (ACFEF), ACF’s educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible—please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
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