Featured News - Current News - Archived News - News Categories

'Taste of Culinary' to be held in Niagara Falls on Sunday

Submitted

Thu, Mar 30th 2017 06:35 pm

The American Culinary Federation's annual "Taste of Culinary" will be held at the Niagara Falls Culinary Institute (28 Old Falls St.) from noon until 3:30 p.m. Sunday, April 2. Tickets for this fundraising event, $30, are available at tasteofculinary.com and can be purchased at the door.

This event will showcase the culinary profession in the greater Buffalo area. Some of the region's top chefs, chef educators and culinary professionals will be on hand to promote culinary education, competition and scholarship. Many local restaurants, schools and distributers will showcase their products and services. Participants for this event include the Niagara Falls Culinary Institute, Erie Community College, Big Ditch Brewery, Osteria 166, Saturn Club, Power City Eatery and Flying Bison.

A portion of the proceeds will benefit the Chef and Child Foundation to encourage the fight against childhood obesity, and educate children about nutrition. Also, a portion of the proceeds will help fund scholarships at Erie Community College and Niagara County Community College.

The American Culinary Federation Inc., established in 1929, is the premier professional organization for culinarians in North America with more than 20,000 members. The ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the U.S.

ACF is home to ACF Culinary Team USA, the official representative for the U.S. in major international culinary competitions, and to the American Culinary Federation Education Foundation Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.

The Greater Buffalo Chapter of ACF, located in Buffalo, is one of 225 ACF chapters located nationwide. For more information, visit www.acfchefs.org.

comments powered by Disqus