South Bend ACF Chefs & Cooks Association

06/02/2026

Check your people. And let someone check up on you. You matter.

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Talk to someone. Reach out. Start somewhere. We'll be here whenever you're ready.

🔗 Free, confidential support available 24/7: https://www.theburntchefproject.com/free-mental-health-support

05/26/2026

👀 Be on the lookout for our new South Bend ACF Chefs and Cooks Association website. We will be happy to keep you updated on all the exciting events and opportunities to join our chapter! Going live beginning of June! Stay tuned!

03/25/2026

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Outstanding dinner with the northwest Indiana chapter. Blue Chip Casino Michigan City. I was honored to be asked to join, and make even more connections for our South Bend ACF chefs and Cooks

03/24/2026

Meet our Sergeant at Arms, Chef William Sanchez CSC, CPC

Meet Chef William, a Sous Chef at NDH who is serving up some of his favorites for you this Thursday during dinner!

Chef William has been with ND Dining for over 9 years and has a passion for creating unique and sustainable recipes. Items like the Bison Burgers and Trout served at this fun meal are locally sourced from Indiana and Michigan.

Keep an eye out for dishes like:

🍔 Bison Burgers
🌵 Cactus Corn Salad
🐟 Backwoods Butter Trout
🍫 S'mores Pie
👏 and more!

We promise you don't want to miss this. We heard some of Chef William's homemade hot sauce may make an appearance too?? 🌶️

03/20/2026

Wahoo! Go Chef LaQuisha!

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SOUTH BEND, Ind. -- One local culinary artist is getting the chance to showcase her food in Indianapolis!

03/17/2026

Happy Birthday, Bob Fox! Happy you are a part of our chapter! Have a great day 😊

03/10/2026

The March/April 2026 National Culinary Review is out! Flip through the magazine to see what's going on within the American Culinary Federation, learn about luxury dining, study up on saffron, and so much more! Find the full issue at bit.ly/MarchApril26NCR. Enjoy! 🍋🍋🍋

Our cover story in this issue, Tangy Twist, explores how bright, acidic flavors such as lemons, oranges, tamarind, and sea buckthorn are transforming pastry with balance and vibrancy. In Management,