University of Lynchburg Dining Services has joined the American Culinary Federation. Founded nearly 100 years ago, the ACF is described on its website as “the largest professional association for culinarians and hospitality professionals in North America.”
As a property member of ACF — a group that includes colleges and universities — Lynchburg’s dining services employees have access to certification programs, culinary competitions, educational resources, networking, newsletters, town hall-style meetings, and other perks.
“There are lots of seminars and special classes,” Chef John Barker said. “Just the other day, they had this guy on, live, smoking a pork butt on an Argentinian grill, showing you what he would do and how he goes through it. I thought, ‘This is really cool.’”
Barker, who spearheaded the effort, said being an ACF member represents a “big step forward” for Lynchburg and a “major milestone in [its] commitment to quality, professionalism, innovation, and culinary excellence.
“It gives us the opportunity to get everyone ACF certified — everyone under the property membership umbrella, which would be eight of us. … The entire kitchen production team, all chefs or cooks.”
Partnering with the testing services company NOCTI, ACF offers professional certificates in numerous categories, including sous and executive chef, pastry chef, administrator, and others.
Barker first became acquainted with ACF and its members while participating in the National Association of Colleges & University Food Services Culinary Challenge in South Carolina last February. He won a bronze medal at the ACF-sanctioned event.
“The ACF president was the lead judge, and I got to meet one of the other judges, who was one of the head members of their Team USA team,” Barker said. “He showed me some of his plates … and I remember thinking [it was] a very, very, very high level of execution.
“What they’re able to do is truly phenomenal.”
Since Lynchburg became an ACF member in October, Barker has been thinking of ways to take advantage of all the organization has to offer him and the dining services staff.
“Currently, I’m trying to come up with roadmaps for myself and the whole production team,” he said, adding that he and Kitchen Manager Angelo Harris “would like to get as high certifications as possible,” and he also will encourage all staff to attain at least “basic-level certifications.”
Shaun Dearden, director of dining services, called ACF membership an “important step” in Lynchburg’s evolution “from a production game to a more chef-driven dining experience. … We’ve become more of a global community here, which brings in new cooking techniques and culinary flair, with different cuisines.
“I’m very proud of John for leading this initiative to really elevate our dining operations to be better prepared in the future. Dining trends and tastes are ever-changing and this will keep us on trend.
“It’s a very exciting time, but it’s also a lot of work, and I appreciate John and the team’s willingness to undertake this. Dining services has always been 100% committed to professional development.”
