Forward Dining Solutions LLC.

I’m incredibly honored to share that this past Sunday I was the very first and proud recipient of the Certified Master Chef Byron J. Bardy Chef of the Year Award by the ACF Pittsburgh Chapter. This award, newly renamed in honor of Chef Byron J. Bardy, CMC, holds a special place in my heart. Chef Bardy has become a mentor, a leader, a friend, and most importantly a brother to me and many of us — and to receive this recognition bearing his name is deeply humbling. I was asked to share the speech I gave when accepting the award, and I’ll be posting that on Monday. It’s a message straight from the heart — one I hope resonates with chefs and changemakers everywhere. Thank you to my peers in the American Culinary Federation Pittsburgh Chapter for this incredible honor. I’m proud to represent our city, our chapter, and this next generation of culinary leadership. More to come. ?? #ChefOfTheYear #Gratitude #Leadership #EcoChef

Still riding the high from the Chef to Chef Conference what an unforgettable experience! I had the chance and distinct honor to represent Forward Dining Solutions LLC. EcoChef, & the American Culinary Federation and speak to a packed room of over 450 of the top chefs in the country, and to see them really connect with my talk on kitchen electrification was honestly one of the most exciting moments of my career. These chefs are legends in our industry — and to watch them lean in, ask questions, and get inspired about the future of our kitchens... it was really something special. One moment that totally floored me: a Certified Master Chef came up afterward and told me he installed induction at home and said he’s never going back to gas. Talk about validation! Huge thanks to Michael Matarazzo, Joanna DeChellis, and the Club + Resort Chef team for the invite and the warm welcome. And a BIG shout out to Newchef Fashion for coming in clutch with a chef coat when mine didn’t show up in time. Your team were super accommodating, kind, and genuine lifesavers! #NotASponsor This experience is going to stick with me for a while. There's a lot more to come and I can’t wait to share what’s coming next. Let’s keep pushing the industry forward! #C2C2025 #Sustainability #EcoChef

LinkedIn Friends & Family, I'm reaching out today with a heavy heart to ask for your support for some of our own. One of my American Culinary Federation Pittsburgh Chapter members have just lost everything in a devastating house fire. Thankfully, everyone, including their mother, grandmother, and their dog, made it out safely. However, after losing 5 generations of history they are now facing the unimaginable challenge of rebuilding their lives from scratch. They've started a?GoFundMe?to help them get back on their feet, and I'm asking for your help. Whether it's a donation, a share within your network, or simply keeping them in your thoughts, anything you can do would mean the world. Please consider contributing if you're able and spreading the word to others who might be in a position to help. Together, as chefs and as a community, we can make a real difference in their recovery. Thank you all for your support. It truly takes a village, and I'm grateful for this incredible community. The Link to donate is in the comments section below! Note: Scammers, please stay away. Anyone reaching out asking to increase visibility on the fundraiser for money will be blocked and reported!

? Chef to Chef is Around the Corner – Are You Ready? ? The Chef to Chef Conference is just a few weeks away, and I couldn't be more excited to take the stage in Baltimore, March 23-25, 2025! My session, "Power Shift: Revolutionizing Club Kitchens for Peak Performance," will break down how chefs can boost productivity, increase profits, and lower emissions without sacrificing quality or efficiency. This isn’t just another industry talk—this is about transforming the way we run our kitchens for a more sustainable and profitable future. I’ve had incredible conversations leading up to this event, and one thing is clear—chefs are ready for change. Don't believe me? The American Culinary Federation named #Sustainability & #Electrification in their top 10 trends of 2025! If you want to future-proof your kitchen and stay ahead of the curve, this is the session for you. ? Don’t just watch the shift happen—be part of it. Join me and some of the biggest names in the industry for an event you won’t want to miss! ?? Register now at ?? https://lnkd.in/ejSJzzWP Who’s coming? Drop a comment below! ?? #ChefToChef2025 #ElectrifyTheFuture #LeadershipInFood Club + Resort Chef EcoChef Forward Dining Solutions LLC.

Growing up as a first-generation American, I never imagined that my journey would take me from a poor, at times homeless, kid in New Jersey to speaking at our nation's capital. Kristina, my fiancée, who has been by my side through every challenge and every victory. My mother, who sacrificed so much to give me opportunities she never had, they're beaming with pride today. And honestly, so am I. To stand in front of our country's leaders advocating for a more sustainable and equitable future for families and chefs everywhere, is a moment I’ll never take for granted. This isn’t just about me—it’s about proving that hard work, passion, and perseverance can open doors you never knew existed. Thank you to all of my mentors who have helped me get to this point! I can't wait to see what comes next! To all the first-generation kids chasing big dreams: keep going. Those doors aren't guaranteed to ever open for you so push hard and fight like hell because you deserve every ounce of the American Dream! #FirstGenProud #AmericanDream #KitchenElectrification #SustainableFuture #EcoChef #HardWorkPaysOff American Culinary Federation, Forward Dining Solutions LLC. , EcoChef, Cristina Garcia, CEM, Jill Kummer, CPM, CHS, WSET-2 Wine Educator, Gary R. Klinefelter, CEC, WCEC, CE, CCA, AAC, ACF Pittsburgh, Rich Rosendale CMC, Tu David Phu, Rachelle Boucher, Allison MacMunn, Abe Scarr, Building Decarbonization Coalition, Sierra Club, Kelly Lyndon, Kelly Westby, Sage Canchola-Welch, Friday Apaliski, Panama Bartholomy, Drew Shula, Rosialee Cunningham, Edwin R. Stafford, Victoria Stafford, Miles O'Brien, Kerri Zane, Daniele Friedland, Rene Marquis CEC, CCE, CCA, AAC, Christopher Tanner, JJ Vitale, Shannon Rose Greene, Xavier Boatright

?? ??Exciting News! I’m thrilled to share that I was prominently featured in Episode 6 of the Fuel to Fork podcast by TABLE, sponsored by IPES-Food! This episode dives deep into the opportunities and challenges of decarbonizing the kitchen—a topic near and dear to my heart. The series explores how deeply fossil fuels are embedded in our food systems and uncovers practical ways to move toward sustainability. In this episode, I had the privilege to discuss actionable steps we can take to electrify and decarbonize commercial kitchens, bridging the gap between innovation and practical implementation. It’s an inspiring conversation that highlights the vital role our industry plays in combating climate change. If you’re passionate about building a sustainable future in hospitality, I invite you to: ?? Check out my book, Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry, where I explore the intersection of sustainability, design, technology, and culinary arts. ?? Learn more about the work we’re doing at Forward Dining Solutions LLC. , helping organizations navigate the transition to efficient, sustainable kitchens. ?? Dive into EcoChef, where we’re setting the standards for electrification and sustainability in the foodservice industry. I’m incredibly honored to contribute to such an important dialogue and hope you’ll tune in to Fuel to Fork! Together, we can drive change and transform the way we think about food systems and sustainability. ?? Listen to the episode here: https://lnkd.in/eEjfZ8BP Let’s continue the conversation—what are your thoughts on decarbonizing the food system? Share in the comments! ?? #Sustainability #Decarbonization #ElectrifyEverything #HospitalityLeadership #FuelToFork #EcoChef #ForwardDiningSolutions #ChefLife

?? Request for support from this amazing community!?? This Thanksgiving, the Pittsburgh Culinary Initiative (PCI), the charitable foundation of the ACF Pittsburgh Chapter, took its first bold step in community outreach with Grateful Gatherings. Together, we fed over 8,500 individuals, making it the largest Thanksgiving operation in Pittsburgh. This incredible milestone was only possible thanks to the unwavering support of our volunteers, partners, and community. But we’re just getting started. PCI is working hard to re-establish the apprenticeship program in Western Pennsylvania, a cornerstone of culinary education and mentorship. These programs provide aspiring chefs with the skills and opportunities they need to succeed while enriching the tapestry of our culinary community. We need your help to make this vision a reality. Every donation counts, no matter how small, in bringing these vital programs back to life. Together, we can continue to make an impact that ripples across Pittsburgh and beyond. ?? Donate today using the link in the comments If you were tagged in the photo or feel inspired by our mission, please share this post with your network. Let’s spread the word and keep the momentum going! From all of us at PCI and the ACF Pittsburgh Chapter, thank you for your generosity and support. Here’s to building a stronger, more connected culinary community! #givingtuesday #wearechefs #charity

Congratulations Chef Christopher Galarza, CEC, CCA, WCEC on becoming an ACF Certified Culinary Administrator!

Please consider donating to this worth while cause!

What a great episode! Go learn more about #EcoChef by listening to the Buildings + Beyond Podcast.