#WeAreHospitality
member spotlight
chef
Tanya cauren
Q: Where do you work, and what is your position?
I literally work in my kitchen as the owner and Chef of HereInMyKitchen.
Q: How long have you been an ACF member?
I have been an ACF member since 2020, but have attended meet up since 2018.
Q: Have you served on any boards/committees?
I currently serve on the board of ACF Chefs Of Charlotte.
Q: Why are you a member of the American Culinary Federation?
I'm a member of the American Culinary Federation as I believe in the larger mission of the organization and of our chapter, that is connected to education and exposure that allows members and supporters to build relationships within Culinary and related industries. Also as a woman and person of color, Im clear that it is easier to be what you can see and hope that those who may not have seen themselves in this space…being to see themselves in this space. Be it via my presence and participation, or via others such as our National President Kimberly Brock Brown CEPC, CCA, AAC
Q: Why is it important to you to be an active member?
See above.
Q: What's your favorite thing to cook in the kitchen?
It changes based on the season but big picture, my favorite thing to cook in the kitchen is anything I can pan sear or grill, amping up the flavor profile with herbs and spices that drive aroma and deliver a dish connected to the middle eastern or mediterranean halls of culinary.
chef
"JAY Z"
Jason Ziobrowski
Q: Where do you work, and what is your position?
A: Recently started a new job as Corporate chef of Retail R&D for Morrison Health Care. Formerly the corporate chef for InHarvest rice and whole grain for the past 13 years.
Q: How long have you been an ACF member?
A: Been a member of ACF since 2003. SW Minnesota chapter. Then a member of the ACF Charlotte chapter from 2006-2017. Now a member of the chefs of Charlotte chapter since 2017.
Q: Have you served on any boards/committees?
A: Chapter President for Charlotte Chapter 2017-2020. Now: Chairman of the Board & Halloween Expert
Q: Why are you a member of the American Culinary Federation?
A: Community involvement and giving back as well as the endless networking and fulfilling my certification in check.
Q: Why is it important to you to be an active member?
A: Important because I'm a believer in it: it's a lot of whom you know that takes you to the next level in your career. Of course, hard work, education, and dedication are big players as well.
Q: What's your favorite thing to cook in the kitchen?
A: You know I do not have a favorite thing to cook. I enjoy this…let’s go into your kitchen, and I’ll prepare a 4-course meal with whatever is in your house, and let’s do it in one hour …….let’s go!!
chef
Sandy
Birmingham
Q: Where do you work, and what is your position?
A: Pastry Chef, Lab Facilitator, Part-Time Instructor, Gardener and Beekeeper at Central Piedmont Community College
Q: How long have you been an ACF member?
A: I have been a member since 2009
Q: Have you served on any boards/committees?
A: 2010 - 2012 Student Chapter President
2017-2020 Treasurer for the ACF Chefs of Charlotte
CURRENT ACF Chefs of Charlotte Chapter President!
Q: Why are you a member of the American Culinary Federation?
A: I am a member for the the networking, people of course, and continuing education: is a big thing.
Q: Why is it important to you to be an active member?
A: What is important to me as a member is to influence others, share my skills with others, and to be a great asset to the community.
Q: What's your favorite thing to cook in the kitchen?
A: Favorite is a pistachio cake and a lemon meringue pie and savory is chicken and dumplings