Member Stories
Always a Student of the Craft: A First Look at the ACF National Convention
July 20, 2026
Back to NewsBy Trevor Donahue · Washington State Chefs Association
Attending my first National ACF Convention was an incredible experience. At first, it was a little overwhelming — the number of people, the variety of food, and, most of all, the passion behind the organization’s mission.
The people I had the opportunity to meet, listen to, and learn from made the trip worthwhile on their own. It was inspiring to see the dedication that chefs and culinary professionals invest in creating exceptional dishes, building successful restaurants, and forming meaningful connections — all with the shared goal of providing an unforgettable experience for their customers. I also appreciated the speakers who addressed important topics affecting different groups, including ACF members, burned-out workers, and senior citizens. It was encouraging to see these often-overlooked issues acknowledged and discussed. Through those seminars, I gained a better understanding of the messages the speakers hoped to leave with their audiences.
When I talk about the convention’s “mission,” I don’t mean something written on a presentation slide. I mean the deeper message each speaker wanted attendees to take home. One example was the session From Traditions to Tomorrow. While the speakers discussed practical ideas, such as adopting new equipment to reduce labor costs, the larger lesson was that tradition should not prevent progress. If new methods can save time and labor, they let chefs focus more on what matters most: creating the best possible experience for their customers. That message resonated with me and reinforced the dedication ACF members have to both their craft and continuous improvement.
One of the highlights of the convention was experiencing the incredible variety of food. I had the opportunity to sample creative dishes from sponsors, ACF members, and local restaurants. The opening event featured an impressive selection of delicious bites, while the seminars offered specialties such as pâté en croûte, “the best chocolate chunk cookie in California,” and vibrant dishes prepared by a Himalayan chef. It was exciting to see sponsors demonstrate their equipment by preparing outstanding hors d’oeuvres, showcasing both innovation and culinary skill. Exploring restaurants around the convention was also a memorable part of the experience.
Overall, attending my first National ACF Convention was an unforgettable opportunity. I am grateful to everyone who made this experience possible. It strengthened my passion for the culinary arts and motivated me to keep growing through ACF and throughout my culinary journey. This convention reminded me that no matter how much I learn, I will always be a student of the culinary profession. 
July 20, 2026
Attending my first National ACF Convention was an incredible experience. At first, it was a little overwhelming — the number of people, the variety of food, and, most of all, the passion behind the organization’s mission.
The people I had the opportunity to meet, listen to, and learn from made the trip worthwhile on their own. It was inspiring to see the dedication that chefs and culinary professionals invest in creating exceptional dishes, building successful restaurants, and forming meaningful connections — all with the shared goal of providing an unforgettable experience for their customers. I also appreciated the speakers who addressed important topics affecting different groups, including ACF members, burned-out workers, and senior citizens. It was encouraging to see these often-overlooked issues acknowledged and discussed. Through those seminars, I gained a better understanding of the messages the speakers hoped to leave with their audiences.
When I talk about the convention’s “mission,” I don’t mean something written on a presentation slide. I mean the deeper message each speaker wanted attendees to take home. One example was the session From Traditions to Tomorrow. While the speakers discussed practical ideas, such as adopting new equipment to reduce labor costs, the larger lesson was that tradition should not prevent progress. If new methods can save time and labor, they let chefs focus more on what matters most: creating the best possible experience for their customers. That message resonated with me and reinforced the dedication ACF members have to both their craft and continuous improvement.
One of the highlights of the convention was experiencing the incredible variety of food. I had the opportunity to sample creative dishes from sponsors, ACF members, and local restaurants. The opening event featured an impressive selection of delicious bites, while the seminars offered specialties such as pâté en croûte, “the best chocolate chunk cookie in California,” and vibrant dishes prepared by a Himalayan chef. It was exciting to see sponsors demonstrate their equipment by preparing outstanding hors d’oeuvres, showcasing both innovation and culinary skill. Exploring restaurants around the convention was also a memorable part of the experience.
Overall, attending my first National ACF Convention was an unforgettable opportunity. I am grateful to everyone who made this experience possible. It strengthened my passion for the culinary arts and motivated me to keep growing through ACF and throughout my culinary journey. This convention reminded me that no matter how much I learn, I will always be a student of the culinary profession.
Photo Gallery
Pâté en croûte, sliced to show the layers, next to the terrine mold it came from.
Seminar Highlight
Edible art: cheeses and cultured butters spread on canvas and garnished with fresh herbs at the dairy booth.
Food Display
Poached shrimp in a saffron broth, finished with gold leaf and served with squid-ink swirl bread.
Dish Close-up
A plated dessert course — torched meringue with an orange sphere and a delicate chocolate leaf.
Dish Close-up
Chocolate mousse entremet with an ACF stars-and-stripes chocolate transfer and a vanilla quenelle.
Dish Close-up
Steak tartare with ruffled potato chips and dots of aioli.
Dish Close-up
Grilled cheese with tomato consommé, served on a red-white-and-blue tray.
Dish Close-up
Toasted-meringue tartlets topped with cocoa nibs on a wood board.
Dish Close-up
Back on the line: Trevor Donahue in the kitchen.
Portrait
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