ACF High Sierra Chefs Association

"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 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 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 childhood obesity.

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 up ($9).

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.

www.chez-louie.com