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NOTE FROM FRITZ MILLER ON ACF COMPETITION
First, I would like to thank the Washington State Chef’s Association for all of the support in my competing in the 2023 American Culinary Federation’s Student Chef of the Year Qualifier. The kind words of encouragement and the generosity shown to me during the President’s Dinner were truly touching and it will be a very pleasant memory of mine for many years to come. Thanks to the members who donated through the email blast fundraiser and at the President’s dinner.
Thank you to those who took time out of their busy lives to talk with me and shared their knowledge with me while I was dialing in my dish and making arrangements for travel. The help and info were invaluable.
The turnout for the Qualifier was larger than first thought. We were under the
impression there were going to be only four student chefs competing in the qualifier but there were, in fact, twenty-four competitors (with four moving on to the national competition in New Orleans this July. In spite of the larger field, I knew my dish was good and I was competing against myself and the clock more than any one (or twenty-four) person(s).
All of us student/apprentice chefs drew numbers from a hat to see when our time slot for competing was and I drew twenty-one, so I was one of the last to compete which gave me extra time to organize and be ready, The first day was the skills salon where I came with a whole chicken and fabricated two airline breasts and two hindquarters, then I cleaned up my station and julienned 3
oz of potato, Paysanne 3 oz of potato, concasse two tomatoes, dice an onion, and tournee three potatoes. I kept my area clean and I finished on time.
The following day was the Contemporary Hot Foods part of the competition. For it, we were asked to fabricate and prepare a chicken dish. I made a chicken with a “hunter style” sauce using mushrooms from the Pacific North West and I plated it with a hand-cut mustard pasta. As a garnish, I made a spinach cracker ring by making spinach pasta dough, and deep frying it on a pasta ring.
I had the honor of having my dish be judged by Master Chef Leonardi and he had very encouraging things to say along with some humbling critiques.
I was awarded a diploma. I was not the winner but I did not lose either.
I went to this competition not knowing what to expect. Not knowing who I would
meet or what I would see. And what I did see and who I did meet was at least to me, unexpected. I met the ACF! I met a collective of like-minded individuals who have dedicated their lives to the culinary arts. People who helped competitors and teammates alike. There were hugs and handshakes and a
genuine feeling of nobody wanted anybody to fail. That was my big takeaway from this competition... Seeing what a wonderful federation we are all a part of. I also saw something we could use in our chapter, a sanctioned competition. We should have one because it provides a great opportunity for growth as chefs and members of the ACF.
Again, thank you to all of the people who donated to the fundraiser! Thank you Chef Fuller and the WSCA for even having a fundraiser! Thank you Chef
Meland for pushing me to compete and to be a better chef. Thank you Chef
Prine for your tutelage and allowing me class time to get ready. Thank you Chef Brandon at Lavish Roots for talking to me about getting all of our stuff to the competition. Thank you Chef Fisher for your time and advice. Thank you all, thank you.
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