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ACF Windy City Professional Culinarians

ACF Windy City Professional Culinarians represents all who learn, practice and craft the art of gastronomy in greater Chicago. As one of the fastest-growing chapters of the American Culinary Federation, we uphold the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that make Chicago the envy of the world.


2015 ACF Windy City Professional Culinarians Annual Gala
Join us for our Annual Awards and Fundraising Gala
February 23, 2015
6:00 PM CST - 10:00 PM CST
The Montgomery Club
500 W. Superior
Chicago, IL 60654
$75.00 Member Ticket

$75.00 Guest Ticket

$50.00 Student Member Ticket-Student ID Required at the door


Come celebrate the great accomplishments of 2014 with us! 

Our annual Gala will take place on February 23, 2015 at The Montgomery Club in Chicago. Don't miss this great event. The dinner will be hosted on Monday February 24th at The Montgomery Club and catered by The Gibson's Restaurant Group and our very own Chef Randy Waidner, CEC. Last year this event was SOLD OUT! We expect a SOLD OUT crowd again. Do not wait to register. 

Reception begins at 6:00pm

Awards Presentation begins at 7:00pm

Dinner served at 7:30pm

Professional and Guests Tickets are $75 per person.

Student Member Tickets are $50 per person with appropiate ID.


Renowned Chef Charlie Baggs is the founder and creative fire behind Charlie Baggs Culinary Innovations. Starting in 1999, with his focus of integrating an innovative and quality approach that ensures every client meets their culinary business goals, Chef Charlie has led this labor of love to become the food industry’s premium consulting practice. His passion for cooking goes back to his childhood in Indiana when he first learned how to make biscuits and gravy at the feet of his father.

Armed with a degree from Purdue University in Hotels, Tourism and Restaurant Management, Charlie continued his higher education in the art and business of cooking by graduating with honors from the Culinary Institute of America. He then honed his skills working at some of America’s top kitchens including: Ambria, Spiaggia, Marriott Hotels, and Walt Disney.

A big believer in the concept of giving back, Chef Charlie is an Adjunct Professor at Purdue University, where for the last 14 years, he has taught a course in “Culinary Arts for the Food Scientist” within the Food Sciences Department. From his culinary center headquarters to his clients’ kitchens to training his next protégée, he can always be found bringing his passion for cooking to life.