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ACF High Sierra Chefs Association
Who We Are
"The Authority on Cooking in America"
The High Sierra Chefs Association and Educational Fund, as part of 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 Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 200 chapters in four regions across the United States.
The American Culinary Federation Education Foundation (ACFEF), ACF's educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible - please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
The High Sierra Chefs Association and Educational Fund, as part of 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 Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor's Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 200 chapters in four regions across the United States.
The American Culinary Federation Education Foundation (ACFEF), ACF's educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible - please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
Chef's in Motion
Meet New Member Don Holtzer
Franz Backstube Austrian Bakery Café
When you think of Vienna you may think of Mozart. But when I think of Vienna, pasties come to mind and that's the same thing Don Holtzer thinks about everyday. He owns Franz's Backstube Austrian Bakery Café at Mayberry Landing.
Viennese pastries take you into the magical world of delicacies with a complex history that brings along some incredible recipes. The most important thing that anyone should know about the delicious Viennese pastries is that the dough represents the key element. The special short dough is actually the heart of these pastries, giving them the crumbly and fragile texture. This type of dough does not contain baking powder. Instead, it contains a lot of butter, thing that makes the baked pastry products to melt in the mouth, leaving behind a reach taste and incredible impression.
Don Holtzer was raised in Reno. His career started as an apprentice under Josef Pasa and Franz Hauser at the Mapes Hotel. Kansas City, Chicago, Las Vegas, New York's Marriott Marquis, Phoenix, Washington D.C. where he work on three Presidential Inauguration parties (he had a shot at the White House Pastry chefs but passed); The Food Network, and cooking at The James Beard House, Holtzer has had quite a ride.
He's won numerous culinary metals and received international recognition from France. Bon Appetite magazine named him one of the 30 most influential pastry chefs in America. But in 2008 he decided to return to his roots, took a hiatus and came back to work for his mentor and now owns this Backstube.
It's a cozy little place the inside is warm with wood tables seating about 18 and there's outside seating for warm weather holding a couple dozen. A simple menu that focuses on pastries and coffee or lunch sandwiches, salads, quiche, and soups; everything made from scratch daily.
They offered an Austrian Goulash. While Goulash is a Hungarian dish, several central European countries have created their own iteration's.
This place has extraordinary pastries, petit fours, streusel, tortes, and cakes. In fact, since Don took over nine months ago, he's been emphasizing "celebration" cakes as his specialty. And he's created some amazing pastries of his own. His Herr Donut Torte brought my eyebrows to new heights! Chopped cashews, peanuts and Brazil nuts coated with Carmel and chocolate in a butter cup torte shell...say good night Gracie, this was nut ecstasy! If you could take a Babe Ruth and intensify the flavor 100 times, you might appreciate how delicious this tasted. It's all about flavor and this little pastry shop has all the grandeur in your mouth as a Mozart symphony does in your ear.
Franz Backstube Austrian Bakery Café
When you think of Vienna you may think of Mozart. But when I think of Vienna, pasties come to mind and that's the same thing Don Holtzer thinks about everyday. He owns Franz's Backstube Austrian Bakery Café at Mayberry Landing.
Viennese pastries take you into the magical world of delicacies with a complex history that brings along some incredible recipes. The most important thing that anyone should know about the delicious Viennese pastries is that the dough represents the key element. The special short dough is actually the heart of these pastries, giving them the crumbly and fragile texture. This type of dough does not contain baking powder. Instead, it contains a lot of butter, thing that makes the baked pastry products to melt in the mouth, leaving behind a reach taste and incredible impression.
Don Holtzer was raised in Reno. His career started as an apprentice under Josef Pasa and Franz Hauser at the Mapes Hotel. Kansas City, Chicago, Las Vegas, New York's Marriott Marquis, Phoenix, Washington D.C. where he work on three Presidential Inauguration parties (he had a shot at the White House Pastry chefs but passed); The Food Network, and cooking at The James Beard House, Holtzer has had quite a ride.
He's won numerous culinary metals and received international recognition from France. Bon Appetite magazine named him one of the 30 most influential pastry chefs in America. But in 2008 he decided to return to his roots, took a hiatus and came back to work for his mentor and now owns this Backstube.
It's a cozy little place the inside is warm with wood tables seating about 18 and there's outside seating for warm weather holding a couple dozen. A simple menu that focuses on pastries and coffee or lunch sandwiches, salads, quiche, and soups; everything made from scratch daily.
They offered an Austrian Goulash. While Goulash is a Hungarian dish, several central European countries have created their own iteration's.
This place has extraordinary pastries, petit fours, streusel, tortes, and cakes. In fact, since Don took over nine months ago, he's been emphasizing "celebration" cakes as his specialty. And he's created some amazing pastries of his own. His Herr Donut Torte brought my eyebrows to new heights! Chopped cashews, peanuts and Brazil nuts coated with Carmel and chocolate in a butter cup torte shell...say good night Gracie, this was nut ecstasy! If you could take a Babe Ruth and intensify the flavor 100 times, you might appreciate how delicious this tasted. It's all about flavor and this little pastry shop has all the grandeur in your mouth as a Mozart symphony does in your ear.
ACF High Sierra Chefs Association, Inc.
800 West 2nd Street
Suite #111
Reno, Nevada 89502
800 West 2nd Street
Suite #111
Reno, Nevada 89502
©2012 ACF High Sierra Chefs Association, Inc.