I am thrilled to announce that I have been named Chef of the Year by the Monterey Bay chapter of the American Culinary Federation (ACF). This recognition is not just a personal milestone but a reflection of the vibrant and supportive culinary community that I am fortunate to be a part of.
A Recognition of Dedication and Community Service
The Chef of the Year award from the ACF chapter, where I serve as vice president, acknowledges members who have demonstrated exceptional community service, promoted the culinary craft, and upheld a high standard of expertise and leadership in their workplaces. To be nominated and voted for by my peers—individuals I deeply respect and admire—is incredibly humbling. It underscores the passion and dedication that drive our shared love for food and community.
My Journey at UC Merced
Since joining UC Merced as an executive chef in 2005, I’ve had the privilege of being part of an incredible journey. My role extends beyond managing the kitchen staff for the university’s Lakeside Catering service. It’s about creating a space where culinary excellence meets educational growth. Directing menu planning, teaching staff new culinary skills, and ensuring our dining services reflect diverse and high-quality offerings have been key aspects of my role.
Beyond the Kitchen: Impacting the Merced Region
My culinary journey is deeply intertwined with community service and local agriculture. Combining my knowledge of international cuisine with a passion for farm-to-table cooking, I have actively volunteered with various agencies and causes aimed at hunger relief, local agriculture scholarships, and healthy eating initiatives. Serving on nonprofit boards such as Fresno Food Commons, Merced College’s Nutritional Advisory Board, and The Merced Chamber of Commerce FEAST Agriculture Scholarship committee, I have worked to support and promote sustainable food practices and educational opportunities in the Central Valley.
The 47th Annual President’s Gala and Chef of the Year Dinner
The highlight of this honor was the 47th Annual President’s Gala and Chef of the Year Dinner, held on Sunday, June 9th, at the Monterey Bay Marriott. The evening was a culinary delight, featuring a delectable four-course meal prepared by Executive Chef Josh-Silva Arias and his talented culinary team. The menu was a testament to the art of fine dining:
First Course: Ahi Tuna Tian
Second Course: Baby Gem Summer Salad
Main Course: Filet Mignon and Flanner Dry-Aged Beef with Prawns and Butter Cream Sauce, accompanied by Potato Pave and Creamed Summer Corn (my favorite course)
Dessert: Traditional Tiramisu with Vanilla Ice Cream and Chocolate-Blueberry Sauce
The food was exquisite, and the pairing with fine wines elevated the experience, making the evening unforgettable.
Successful Live Auction for Community Outreach
Adding to the evening’s excitement, a successful live auction was held to fundraise for the chapter’s community outreach and culinary education efforts. The live auction prizes were spectacular and included:
Trips to Mexico
An autographed guitar from one of Journey’s founding members
A virtual cooking class with celebrity chef Ed Porter from Netflix’s Pressure Cooker
The funds raised will significantly contribute to our initiatives, helping us support and inspire the next generation of culinary professionals and assist our community in meaningful ways.
A Heartfelt Thanks
This award is not just about the culinary skills honed in the kitchen but also about the broader impact we can make through food. It’s heartwarming to be acknowledged for contributions that extend beyond cooking, touching on vital areas like community health and education. To my colleagues, students, and community partners, your support and collaboration have been instrumental in this journey.
Looking Forward
As I reflect on this achievement, I am excited about the future. The culinary arts are constantly evolving, and with every change comes a new opportunity to learn, teach, and serve. I look forward to continuing this journey with the same passion and dedication, inspired by the incredible community that surrounds me.
Thank you for this honor, and here’s to many more years of culinary exploration and community engagement.
Chef Mitch Vanagten
Culinary Connections 