San Diego Chefs and Culinarians Chapter of the ACF Celebrates Recent Apprenticeship Graduates at Barona Resort & Casino

Southern California’s Brandt Beef supports local educational programs by partnering with ACF for the 5th annual graduation fundraising dinner

LAKESIDE, Calif. – March 12, 2010 –San Diego’s future culinary leaders will be honored at the San Diego Chefs and Culinarians Chapter of the American Culinary Federation (ACF)’s 5th annual fundraising dinner on Sunday, March 21 at Barona Resort & Casino. The special event celebrates ten recent graduates of the local ACF Accredited Apprenticeship program, which is responsible for the education and development of culinarians in San Diego and held ongoing at Barona. Brandt Beef, a single-family owned producer of premium beef, continues to support local culinary educational programs by serving as main sponsor of the event.

“The San Diego chapter of the ACF, which has chapters throughout the country, is unique in that it offers aspiring chefs an opportunity to take part in a structured apprenticeship program that most other chapters don’t include with their membership,” says Jim Phillips, CEC, executive chef at Barona and local ACF Apprenticeship Chair. “With support from local companies like Brandt Beef, we can continue to give young adults a positive path in life through education and development in the culinary field.”

The ACF Accredited Apprenticeship is a two-year program that provides instructional, hands-on training by certified executive chefs. The graduates exit the program as Certified Culinarians of the ACF with State of California Apprenticeship Certificates and Certificates of Competency from Grossmont College.

Proceeds from the dinner and culinary showcase will not only support the San Diego Chefs and Culinarians Chapter of the ACF, but also help fund local culinary competitions, youth culinary groups and various local charity functions and causes. In addition to the dinner, there will be a tribute table to POWs and MIAs hosted by the Navy, as well as a silent auction. Eric Brandt, managing partner of Brandt Beef, has personally hand selected the beef items on the menu, and will give a special presentation on sustainable culinary practices. For more information on tickets and sponsorships, please visit

About American Culinary Federation
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 Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since its inception, little has changed in its principal goals: To make a positive difference for culinarians internationally through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.

About Brandt Beef
Brandt Beef – The True Natural, is a single family owned premium natural beef producer for the up-scale restaurant and retail markets. The Brandt family, with a ranch and harvesting facility located in Southern California, is dedicated to sustainable practices and is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef on the market. Through cattle selection, natural feeding practices and humane treatment of animals, Brandt Beef produces a product that is unparalleled in taste, tenderness and consistency. Brandt Beef received the Master Chefs’ Institute Seal of Excellence for its commitment to produce a superior natural beef product. For more information on Brandt Beef, please visit