ACF Cleveland Akron-Canton Chapter

Continuing with our Chef of the Month Spotlight we have a young chef, hungry to leave their mark in this world- we give Alex Richardson -My culinary journey has been defined by passion, growth, determination, and excellence, along with the many opportunities to learn from talented chefs, instructors, and industry professionals. In 2019, while attending high school, I enrolled in a culinary arts tech-prep program in Beachwood, where I was given the opportunity to develop strong foundational skills and gain valuable hands-on experience in a professional learning environment to a real life operation. What started as an educational opportunity quickly became the foundation of my passion for the culinary industry, teaching me the importance of discipline, teamwork, leadership, creativity, and attention to detail. Through the guidance of dedicated mentors and inspiring instructors, I gained confidence, resilience, and a strong work ethic, while developing a deeper understanding of what it means to be a skilled, professional, and service-oriented culinary professional. These experiences helped shape my commitment to continuous learning, personal growth, and culinary excellence.
As my experience grew, so did my passion for the culinary industry. I have worked in banquet operations, line cooking, food preparation, and high-volume food service environments, all of which have strengthened my culinary skills and professionalism. Today, as a Line Cook and Prep Cook at Cleveland Yachting Club, I continue to build on that foundation by preparing quality food, supporting special events, and working alongside a dedicated culinary team. Every position has provided opportunities to learn new techniques, improve my craft, and continue growing as a chef. The lessons I have learned from respected and trustworthy chefs have reinforced the importance of continuous learning, professionalism, and leading by example.
The American Culinary Federation Cleveland Akron-Canton Chapter has played a significant role in my professional growth. Through ACF, I have been able to network with chefs, culinary students, industry professionals, and vendors who share a passion for the culinary arts. These connections have expanded my knowledge and exposed me to new ideas, techniques, and career opportunities. ACF educational programs have provided valuable culinary skills that I use in my daily work, while industry partners provide fresh, locally sourced produce that supports quality food preparation. My long-term goal is to become a Sous Chef, leading a team with the same dedication, professionalism, and mentorship that I have received throughout my career. Through continued education, hard work, and involvement with ACF, I am committed to growing into a strong culinary leader and helping develop the next generation of chefs.

Last night area chefs got together to display a 7 course meal for the Medina County Career Center fundraiser winners. Special thanks to Chef Daniel Esquivel and Sand Ridge Golf Club for hosting us. Thanks also to Pamela Mock, Tom Capretta, Derek Ivancic, Matthew J. Dugan, Chef Tony and Claudia Diaz for sharing their time, skill and passion for this industry. We love cooking with friends and inspiring the next generation of professionals

Shout out to our chef Gabrielle Zalecky for making the difference with exceptional spark.

We Remember You- thank you for your sacrifice

Shout out to our chef Marisa Goodman for wearing multiple hats!!

🌊🦈 Dive into learning! Huge shoutout to Ms. Goodman for leading an unforgettable shark dissection in biology today. Our students explored the wonders of marine life and discovered just how amazing our planet truly is!

What a wonderful time we had Come Tour Sanson Produce - the hospitality was superb and the facilities extremely clean. We had a lovely spread of food and sat in the same room where 100 years ago produce was auctioned after being brought in via railroad. Produce thank you for this wonderful event

For tonight’s meeting use the front door, not the receiving side

For our month of May we want you to get another of our chefs: My name is Chef Brandon Woodall Sr. I was born and raised in Cleveland, Ohio on 72nd and St. Clair. Growing up in that neighborhood really had a positive impact on my life. I lived right next door to my Aunt Val who taught me how to cook. Her soul food could move mountains. In 2017 I established Valerie's Kitchen and Catering LLC. That did not go as planned.
In 2020 I attended LCCC and three years later I graduated with my associates in hospitality management. In July of 2025 I was hired to be Old Brook High Schools Culinary Program Chef. Fast forward to 2026, Valerie's Kitchen and Catering LLC is thriving. We now serve members of the Cleveland Browns and also have many local clients in the area.
I am currently studying to achieve my CEC from the ACF Cleveland/Akron Chapter. This is a pivotal moment in my life as I have always dreamed of becoming a Certified Executive Chef. I am really humbled and honored to be highlighted by the ACF. I truly look forward to working more with the Chapter!.

Address for tonight is 3716 Croton Ave, Cleveland, Oh 44115