ACF High Sierra Chefs Association
Events & Announcements
Who We Are
"The Authority on Cooking in America"
The High Sierra Chefs Association and Educational Fund, as part of
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
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 20,000
members who belong to more than 200 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
We offer culinary competitions, certification, a national apprenticeship
program, regional and national events, publications and much more to
help foster the growth of professional chefs and the foodservice
industry. If you are not part of our organization, we invite you to join us
and gain access to the best culinary resources available.
Meet Chef Josh Berreman
Chez Louie | Nevada Museum of Art
With a passion in his voice and a glow from the aura of his culinary
energy, Chef Josh Berreman can excite anyone about this little bistro's
creative food. Berreman has a track record in this town. A product of the
Glenn Hare culinary program at Reno High, TMCC graduate, Arrowcreek,
Beaujolais Bistro, 4th Street Bistro, Brasserie St. James, then Mark
Estee's Campo before Chez Louie. (Estee owns Chez Louie)
Don't let the name fool you, it's a very imaginative menu with a petite
French flare. A small, simple eatery with seating inside for 40 but adding
the foyer of the museum, there's room for another 80. They offer a small
spirits bar and small, but well thought out, wine and beer list.
Chez also has a quartet of unique cocktails like French '75 ($9), gin,
lemon juice, Prosecco served over ice, or the Rue de la Liberte ($9)
brandy, lemon juice, Elderberry liqueur, orange liqueur, sugar rim served
up. Old Pal ($10) is bourbon, Campari, dry vermouth served up, and The
Ginger City ($9) vodka, ginger liqueur, lime juice, cranberry juice served
The big thrust is lunch and it's tailored more towards the ladies with a
whole lot of flavors and textures and not over served portions. A few
starters ($9-$15), soups ($8), salads ($7-$14); a kids menu ($8) and the
main courses ($10-$16), painting a mental picture of tantalizing morsels
with descriptive adjectives foodies will appreciate.
ACF High Sierra Chefs Association, Inc.
8175 South Virginia Street Bldg. #850
Reno, Nevada 89511
©2012 ACF High Sierra Chefs Association, Inc.
Chef's in Motion
Thursday, February 27th 11 am
Academy of Arts, Careers, & Technology Culinary Program
380 Edison Way, Reno | RSVP Dave Preston (775) 691-9119