Kathy Anderson

– Kathy Anderson,CC is a 2013 Summa Cum Laude graduate of Pikes Peak Community College with an Associate of Applied Science, Culinary Arts. She retired from the Air Force Reserves after 20 years of outstanding service.

– She joined the ACF Pikes Peak Chapter in 2009 and has held the position of Sergeant at Arms for the past 5 years. She has been a Co-Chair of the Culinary Passport for the past 5 years, which resulted in raising more than $30,000 for the Chapter Endowments/Scholarship fund and community Non-Profits.

-She is an essential part of the ACF Pikes Peak Chefs team, volunteering countless hours promoting and coordinating meetings, special volunteer opportunities and community involvement.

– Kathy is passionate about teaching all things culinary and has instructed numerous classes around town at Chef’s Catalog, Savory Spice, Cook’s Marketplace and private in home sessions.

Brent Beavers

Chef Brent Beavers has worked in the industry since the age of 15. Starting as a dish washer, his obsession with food has seen him through every position in the restaurant industry. Through his travels he has worked on both coasts, but love of the mountains and the growing food scene in the Springs makes this his favorite place to cook and teach. As the owner and chef of Sencha and Conscious Table restaurants in Colorado Springs, he focused on local foods, sustainability and community building.

Brent continues to focus on food, culinary arts, community improvement and local issues as the Executive/Training Chef at AspenPointe Café. The café and catering company is a social enterprise focused on using great food as a teaching and healing tool to change lives, and rebuild career skills for disenfranchised populations. Over the last 4 plus years, he has worked with and helped place hundreds of students into jobs or continuing education in the culinary field. Brent has won numerous awards and takes part in many competitions, both as a competitor and organizer. Brent looks forward to 2018 where he will be developing new business models and a juvenile culinary training program to help kids that are in the foster and legal systems, to find their passions and path through cooking and food.

Bill Thompson

I am a Colorado native born and raised on the Westside of Colorado Springs. I graduated from Coronado High School in 2003. Shortly after graduation I took a job working as a breakfast cook at Embassy Suites Hotel. Finding a passion for food and the craft of cooking I decided to make it a career and became a professional cook, working at some of Colorado Springs finest restaurants; The Famous Steak House, Marigold Café and Bakery and The Garden of the Gods Club to name a few. In 2007 I started working at the Cheyenne Mountain Country Club as a line cook. Being an ambitious young cook, I worked my way up the ranks and was promoted to Sous Chef in 2010. Looking to advance my skills and knowledge, joining the ACF was an easy decision. I have now been an active member of the ACF for three years, volunteering for charity events and The Culinary Passport. In 2018 I will be joining the Board of Directors as Sergeant at Arms. I’m looking forward to future endeavors with the ACF of the Pikes Peak region and I am honored and humbled to be nominated for Chef of the Year 2017.