allen asch

My name is Allen Asch and I am looking for your support for Chef of the Year. I have been a member of ACFLV for 18 years. I want to be the ACF Las Vegas Chef of the Year because I have worked very hard this year for the betterment of the chapter. I have helped the professional members by providing an additional reason to come to monthly meetings by establishing our seminar program and by actively participating in all board meetings and activities. I have helped the Student/Junior Chapter with leadership and an additional option for membership.

I am a full time Chef/ Instructor with the Clark County School District, teaching Culinary Arts at a vocational high school, Area Technical Trade Center. Next year I will be opening a new Career and Technology Academy in the Southwest region of the valley. Additionally for the past 10 years I have been an Adjunct Instructor at the University of Nevada, Las Vegas, teaching Food and Beverage classes. In that capacity I teach a variety of 5 different classes from 100 to 400 level classes.

Seven years ago I completed the requirements for my certification as a Certified Culinary Educator. I believe in giving back to the community and I believe in the Las Vegas culinary community. I have been a Board Member for ACF Chefs Las Vegas for the last year and in that role I have been very instrumental in returning the Education Seminars to the monthly meetings. Interest and participation has increased throughout the year. I have also taken on the role as Student Chapter Advisor for this year. In this capacity I have initiated a new membership option for students, student outings and the rebuilding of student attendance at meetings. I have attended all meetings this year, I also attended the National Convention this year, volunteering many shifts in the Chapter booth. I have hosted a Board Meeting and attended the Chef For Kids Dinner, donating 2 ½ packages. This is the 5th year I have donated a package and the first year it was considered for the live auction. Additionally I am cooking food for the April CFK Luncheon.

One of my side passions has been the world of publishing. I have worked on half a dozen books and publishing projects including text editing, upplemental work, test banks and support games for hospitality texts. This has led to the publication by McGraw-Hill Publishing Company of my textbook, Hospitality
Cost Control; A Chef ’s Prospective, which is endorsed by the American Culinary Federation and is linked on the ACF web page.

Community Relations
• Member of State Culinary Arts standards writing committee
• Served on the Advisory Committee for the Regional Transportation Commission
• Served as school lead advisor for Skills USA-VICA
• Awarded special recognition for services and dedication by United Way of Southern Nevada

Accolades
• Recognized by & current member of National Honors Societies: Phi Kappa Phi and Alpha Beta
Kappa
• Recognized twice as Advisor of the Year by the Nevada Vocational Association
• Recognized twice as Advisor of the Year by the Nevada State chapter of SkillsUSA-VICA
• Awarded Faculty Scholarship from Johnson & Wales College of Education

terry long

Born and raised in North Las Vegas, I began working in the hospitality industry as a bus person in 1970 at the El Cortez Hotel and Casino. After working there for a year and a half, I enlisted in the United States Navy’s cooking school and worked on the USS Barbey (DE 1088) for two and a half years. Then after receiving my discharge papers from the United States Navy, I came back home to start my career. I was hired as a cook in the all day dining restaurant, Café Roma at Caesars Palace, which was the beginning of my culinary career as I worked at Caesars Palace for the next 14 years. I worked myself through the ranks to Sous chef and room chef before being promoted to the Chef of the Bacchanal Restaurant, during which time we were awarded the Prestigious Four-Star Mobil Award.

Caesars Palace afforded me to advance in my profession by sending me to the Culinary Institute of America in Hyde Park, New York where I completed courses in European Café, International and Oriental Cuisine. These programs enhanced my career tremendously. I became an active member of the Fraternity of Executive Chefs of Las Vegas in 1986 and earned my certification as a “Certified Working Chef ” in 1993 and then as a “Certified Chef de Cuisine” in 1994.

In 1992, I accepted a position at the Riviera Hotel and Casino as their ssistant Executive Chef for the next 7 years. There I developed my management and administration skills, being responsible for 326 employees in 7 restaurants. On the culinary team with Chef Werner, we re-organized the kitchens, developed new menus and created policies and procedures for our entire kitchen brigade. During my employment at the Riviera, I received my certification as a “Certified Executive Chef.”

In 1998, I decided to take the challenge to operate my own kitchen, so I accepted a position as the Executive Chef at Arizona Charlie’s where I learned to appreciate the hard work and dedication my former Chefs instilled in me. My responsibilities were tremendous, which included developing menus in my all day dining restaurant, banquets, China Charlie’s and the Yukon Steakhouse. I am proud to say during my time as Executive Chef, The Yukon Steakhouse was voted one if the best steakhouses in Las Vegas.

In 2001, I accepted a position with MarketSmart Brokerage to work as the Tyson Corporate Chef in Las Vegas. Then in 2002, my boss Rick Wyum, acquired Food Sales West and promoted me to Corporate Executive Chef. My responsibilities were all the duties in the kitchen as their chef along with 22 house accounts. My job also includes traveling to other states to assist the company in their trade shows and training programs.

Having been an active member of the ACF Chefs Las Vegas, I was touched 18 years ago when we embraced the ACF Chef and Child Foundation program (known today as “The Chef for Kids Foundation”). My participation in the breakfast program that our Chapter included feeding my children who were students in one of the schools. Since then, I’ve held positions as the Breakfast Chairman for many terms and serve as a board member for the Chef for Kids Foundation.

I am proud to be a member of the ACF Chefs Las Vegas and the American Culinary Federation and served as Sergeant at Arms for two terms and a member of the Board of Directors. I’ve attended 2 national conventions and will be there this year in July at The MGM Grand Hotel.

I am also a member of Tyson’s Elite Culinary Alliance team.

john metcalfe

Chef Metcalfe has been an active member of the Las Vegas Chapter of the ACF for 12 years. During this time he has demonstrated his commitment to the organization through involvement in a variety of ACF ctivities.
• Each fall Chef Metcalfe hosts one of the ACF Chefs of Las Vegas monthly dinner meetings. As faculty advisor for the CSN Culinary Club, he involves students from the club as volunteers for this annual event.
• Every year Chef Metcalfe and the Culinary Arts Program at CSN provide a package to be auctioned at the annual Chef for Kids fundraiser.
• Chef Metcalfe has mentored many students who have been chosen as an ACF Chefs of Las Vegas Junior Member of the Year. He has also coached and mentored a student who competed at the national ACF Student of the Year competition and the Almost Famous Chef competition representing the Western Region. Chef Metcalfe was honored for his mentoring abilities in 2007 when he was honored as CSN’s Faculty Advisor of the Year and in 2003 when he received the Nevada Restaurant Foundation’s Mentor of the Year Award.
• Chef Metcalfe has joined other ACF members as a judge for the Nevada State Pro Start Culinary Competition.
• Chef Metcalfe, faculty and students from CSN have assisted in the operation of the kitchens at various local and national ACF competitions.
• One of the junior hot food teams from CSN served as the apprentice team for the 2004 Las Vegas Culinary Olympic Team.
• Two CSN Baron H. Galand Culinary Knowledge Bowl teams coached by Chef Metcalfe won national titles and ACF gold medals.
• The CSN junior hot food teams coached by Chef Metcalfe won six ACF gold and silver medals.
• For three consecutive years (2000-2002) Chef Metcalfe received the Best of Show Award for the Las Vegas International Hotel and Restaurant Show Culinary Challenge. During his career Chef Metcalfe has earned fourteen Professional ACF medals including six gold medals.

Chef Metcalfe is thankful for the support of his fellow Chefs of Las Vegas and values the fact that the ACF provides an opportunity for chefs to support one another while impacting the next generation of chefs and the community.