CHAPTER TWO: AWARDS OF MERIT


Article One: President Plaques
Outgoing president is to be presented a specially designed plaque. It shall consist of toque, gavel and association insignia.  Inscription: Professional Chefs/Cook Association of Rochester Inc., president's name and years served as president, on plaque.  Simulated gold card case with name also given for service.

Article Two: Recognition Award
A: Junior Member of the Year
        The Junior member who presents themselves in a professional manor in professional culinary skill for the year may be named by Board as Junior      Member of the Year.  The award shall be a framed certificate presented at annual Appreciation Dinner.
B: Restaurant of the Year
C: Purveyor of the Year
D: Culinarian of the Year
                          That member who has shown dedication to the chapter and upheld the culinarians' code but may not be eligible for Chef of the Year.
  A: Qualifications- Must have attended a minimum of 7 general meetings. Has participated in at least two (2) additional functions sponsored by the Association. Does not need to be Certified.
  B: Consideration given for following:
1. Participating as Committee Chairperson.
2. Service on Board of Directors
3. Participating in culinary functions and public relations work.
4. Participating in Culinary shows.
5. Certification
6. Academy of Chefs
   C: May not receive award twice within a five (5) year period."
These awards are at discretion of the Board at annual Appreciation Dinner.

Article Three: Chef of the Year
A. This may be an annual award for outstanding achievement in this association and the culinary profession, to an active, certified member in good standing, at an awards banquet for ACF Rochester Members and the public. This honor shall be shared by all former Chefs of the Year in respect for service to our Association. Nominations and election shall follow format set forth in CHAPTER TWO Article Four
B: Qualifications:


  •  At least two (2) years in ACF Rochester chapter. Eligibility starting in April of the third year

  • Must have completed ten (10) of the following:

  • 1. An ACF Rochester chapter elected officer

  • 2. Chef d cuisine at a chapter event

  • 3. Attended a regional conference, National Convention or a regional forum prior to nomination

  • 4. Documented evidence that the candidate attended a minimum of Seven (7) local chapter meetings during the current year (October 1st to September 30th)

  • 5. Have an article, about food or our industry, personally authored by the member published outside the chapter newsletter. A copy of the article to be submitted to the COTY Committee

  • 6. Be an appointed member of a national committee

  • 7. Hosted an ACF Rochester chapter event

  • 8. Do a documented One (1) hour demonstration for the members at a chapter meeting

  • 9. Have competed in an ACF sanctioned culinary competition

  • 10. Sign up five (5) new paid active of junior members

  • 11. Have performed documented public service out side the work place.

  • 12. Has had or currently has a documented ACF Apprentice enrolled with the ACF headquarters, or mentored an ACF Rochester junior member. (Not an enrolled student in a culinary program at which member is a paid instructor)

  • 13. Be ACF certified at CEC or higher

  • 14. Do a documented Career day presentation

  • 15. Participate at an ACF Rochester chapter event in a non culinary capacity

  • 16. Participate at a chapter event in a culinary capacity other than chef

  • 17. Serve as a member of an ACF Rochester standing or ad hoc committee that fufills its mission

  • 18. Receive a Documented major award from an allied association outside your place of employment


    • The candidate will be required to complete a job appropriate ‘mystery basket’ at the April chapter meeting. These criteria will be in effect for elections held after August 2006.


    C: Former Chefs of the Year may not be renominated for five (5) years.
          No one on the nominating committee may be nominated.
    D: D: Award may be giving each year at a dinner in honor of all candidates and especially the prevailing Chef of the Year.
     E: The Chef of the year shall receive an ACF Ribbon and Medallion signifying their achievement as a gift from the Chapter
    F. The name of the Chef of the Year to be engraved on traveling trophy and may be displayed by employer’s establishment until one (1) month before the next dinner.

    Article Four A. There shall be formal nominations for the Chef of the Year received in February & March by the COTY Committee Chair as appointed by the Chapter President during the January planning meeting. Nominations will close upon adjournment of the March Chapter meeting. The same COTY committee will verify the credentials of each candidate and publicly announce eligible candidates in the Chapter newsletter.

    B. The validated candidates will perform a “mystery basket” cook off during the regular April Chapter meeting to demonstrate their ability to plan, write and execute a recipe/menu of three (3) plates/platters one to be displayed for member review and the others to be presented for attending member tasting. Every element of competitive demonstration must be addressed by the candidate to include, but not limited to, sanitation practices, portion control, health and nutrition aspects, color, design and presentation.

    C. An election by secret ballot will be held at the conclusion of the April Chapter meeting. Votes, to be cast by eligible former COTY recipients, will be formally initiated by the COTY Nominations Committee and placed, into an appropriate envelope, sealed and handed over the COTY Committee Chair and Chapter President for tabulation. The results will remain “secret.” Those members in good standing eligible to cast a vote will be defined as follows:
    1. Must be an ACF Rochester former COTY
    2. Must have attended 5 of the last ten Chapter meetings
    3. Must attend and observe the April Cook off, and
    4. Must be present to cast their vote for Chef of the Year at the close of the April Chapter Meeting


    D. Each candidate will be announced before the formal dinner/Gala, in the future called “THE PRESIDENT’S BALL” (and not the COTY dinner.) All nominated individual’s names will appear on the formal invitation and program with a short bio describing their culinary history. Each successful nominee will be presented to the dinner guests as they are each called forward, one at a time, accompanied by spouse, partner or an individual of their choosing, to be recognized and lauded by the Chapter President and guests. The podium will then be turned over to the COTY Committee Chair at which time all former COTY recipients will be announced and called forward. Special attention will be given to the out-going Chef of the Year who will remain with the Chair and Chapter President to present the ribbon and medallion to the newly elected individual.

    E. The winner of the election will now be announced and be presented their Ribbon and Medallion. Upon accepting the award and delivering an acceptance speech, the employer will be asked to accept the COTY Trophy to have on display during the ensuing year. The recipient of the trophy will allow time for remarks.

    F. Podium will then be returned to the Chapter President.

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