The American Culinary Federation Inc., or ACF, is a professional organization for chefs and cooks. It 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. The organization is based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

At Red Sun Farms’ booth, number 19, at the PMA Foodservice Conference & Expo, July 24-26 in Monterey, CA, visitors can stop by to find out more about its exclusive ACF-Team Culinary USA partnership.

“We look forward to the team serving up Red Sun Farms’ fresh produce at the Culinary Classic this August 2015 as they compete for gold in culinary excellence,” said Jim DiMenna, president of Red Sun Farms headquartered in Kingsville, Ontario. “Attendees of the PMA Foodservice event will learn more about our specialty line of tomatoes, exclusive foodservice pack styles, menu support, restaurant opening support, public relations support and our new organic line of produce fresh from the greenhouse.”

Jim Cathey, sourcing manager for Red Sun Farms, will be at the booth to greet visitors.

The ACF recipe book is available to Red Sun Farms’ partners. It contains over 50 recipes created by Team USA using Red Sun Farms produce.

“We are the exclusive greenhouse supplier to Culinary Team USA,” added DiMenna. “We also support the Growing Chef’s Ontario organization, which teaches children to cook and create with healthy produce.”

Cathey will also be demonstrating the company’s foodservice-friendly pack styles, such as its two-pound organic grape tomatoes, two-pound chef’s tomato collection and organic U.S. grown bulk tomatoes-on-the-vine.

All of Red Sun Farms’ greenhouse grown items, including specialty tomatoes, mini eggplants, cucumbers and bell peppers are shipped across North America. Its foodservice customer base is comprised of all sectors, including hotels, family style chains, colleges and universities and many others.

DiMenna said that with the ever-increasing millennial customer base, and their unique, adventurous preferences, foodservice operators seem to be shifting their business models to accommodate this market.

“This has resulted in an increased demand for uniquely visual, healthy and flavorful produce being incorporated into menus,” he pointed out. “Chefs are also seeking to get involved at the farm level so they can be a part of future variety selections, taste panels and recipe development. Sustainability related to locally grown produce is also an emerging trend and the topic is included in our discussions with our chef partners.”

Red Sun Farms has grown tremendously in recent years. Last year, it started shipping conventional and organic product from its new facility in Dublin, VA. Expansion is currently underway at its Mexico greenhouses. It is also under construction at its head offices in Kingsville, and it will soon be breaking ground on phase II of its Virginia facility.