The Culinary Insider - Dec. 11, 2007
(Vol. V, Issue 29)
Knowledge Bowl Registration Deadline for Central and Southeast
Regionals is Dec. 31
The registration deadline for the 2008 Central and Southeast
Regionals for the Baron H. Galand Knowledge Bowl, sponsored by Pearson
Prentice Hall, is Dec. 31, 2007. Forms are available at www.acfchefs.net
and the application fee is $250. The deadline for the Northeast and
Western regional conferences is Feb. 20, 2008.
The competition is open to teams from ACF chapters, ACF
apprenticeship programs and accredited American Culinary Federation
Foundation Accrediting Commission institutions. Knowledge Bowl teams
compete at their respective ACF Regional Conference. The winning team
from each region earns the right to vie for the national title during
the ACF National Convention in Las Vegas. For more information on the
Knowledge Bowl, and the entire 2008 ACF Events Series, visit ACF online,
or call toll free (800) 624-9458.
Changes Coming for ACF Certification
ACF certification will become an even greater résumé
booster when new requirements go into effect in January 2008. The
years-of-service requirements to earn various certifications have been
reduced to allow chefs to earn certification for career advancement.
In the past, for example, chefs had to document work as an executive
chef to qualify for certified executive chef status. With the new
changes, certification shows employers that a chef has the skills needed
to take on more responsibility. The ACF Certification Committee agreed
with the more modern strategy of recognizing preparedness rather than
career achievement as certification parameters.
Beginning in 2008, certification will be based on prerequisite skills
needed for a new job or position rather than the validation of an
existing position. Certification will now prepare you for the next step
of your culinary career.
For more information on the new requirements for ACF certification,
visit www.acfchefs.org/certification, or call the ACF national office at
(800) 624-9458.
How would you like to be an ACE?
The ACF Certification Department has changed the title of practical
examiner to approved certification evaluator or ACE. ACF practical exams
are crucial to the process of certifying chefs around the country and
more evaluators are needed across the nation in order to keep up with
the growing number of candidates wishing to become certified.
At the present time, ACF has only 64 approved evaluators throughout
the U.S. The goal is to double that number in 2008.
What can you do to become an ACE?
- Be a certified executive chef or higher
- Attend one of the Train-the-Trainer seminars
- Send in your application to the ACF National Office
- Take the practical exam (exceptions: 5 or more years as a certified
culinary educator; winning a silver medal or higher in the categories
F-1, F-4, F-5, G, P-1, or P-2 at any ACF/WACS competition; ACF approved
competition judge; all CMC/CMPC; or received ACF certification after
January 2003)
- Apprentice four times at any ACF Test Site
If you have any questions, please contact Aimee Karaitis,
certification manager, (800) 624-9458, ext. 122, or
akaraitis@acfchefs.net.
2008 ACF Event Series Registration News
There is a plethora of ways to register for the 2008 ACF Regional
Conferences. Registration forms are included in The National Culinary
Review and Sizzle magazines. You can call the ACF office toll free at
(800) 624-9458 and ask for a form to be faxed or mailed. You can visit
the ACF Web site and download a form. Or, for instant gratification, you
can now REGISTER ONLINE.
With so many options, now is the perfect time to take the leap. Early
bird discounts are still available on attendee registration, trade show
exhibitor booths, hotel room rates and airfare. Visit ACF online for
more information on each of the 2008 Regional Conferences and the
National Convention. When it comes to Achieving
Culinary Excellence it's never too early to plan.
Central Regional Conference--February 8-10,
2008
Hyatt Regency Crown Center, Kansas City, Mo.
American Academy of Chefs Dinner
Southeast Regional Conference--March 1-3,
2008
Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner
Northeast Regional Conference--April 5-7,
2008
Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner
Western Regional Conference--April 19-21,
2008
Hilton Salt Lake City Center, Salt Lake City, Utah
National Convention--July 14-17, 2008
MGM Grand Hotel & Casino, Las Vegas, NV
2008 ACF EVENTS SERIES LOGO APPAREL NOW
AVAILABLE
NewChef Fashions, Inc. is the official Logo Merchandising Partner for
the 2008 ACF Events Series. Visit the NEWCHEF Web site and order your
conference apparel today!
AAC Central Regional Conference AAC Dinner
The American Academy of Chefs is pleased to announce its Central
Regional Conference AAC Dinner taking place on Sat., Feb. 8 at 7 p.m.
Executive Chef Mike Storm of Kansas City's prestigious Oakwood Country
Club will host this elegant evening. The cost is $125 per person.
Details regarding reservations and the menu will be available shortly.
In the interim, questions can be directed to the AAC office by calling
(800) 624-9458, ext. 102, e-mailing academy@acfchefs.net or faxing (904)
825-4758.
ACF Events Goes You Tubin'
Want to learn more about the 2008 ACF Events Series? Check out the
latest ingredients in the ACF pantry, chock full of video clips and
photos from the 2007 Regional Conferences and National Convention. The
video provides a fun and energetic overview of ACF, its programs and
events. Take a look--you might be a star!
Be a Part of America's official culinary team by sponsoring Culinary
Team USA.
You may not be putting on your chef coat to prepare a sauce for a
heated culinary competition, but you can still be a part of America's
culinary team in national and international competition by sponsoring
Culinary Team USA.
Culinary Team USA is in competition mode preparing for the premier
Internationale Kochkunst Ausstellung (IKA)
International Culinary Art Competition, known by many as the "culinary
Olympics." Team USA will travel to Erfurt, Germany, to match skills
against more than 30 other international teams in October 2008.
Since Culinary Team USA was formed in 1956 it has been a major player
in competitions throughout the world. It won its first
world-championship honor in 1960 and set the standard winning the IKA
hot-food gold in three consecutive competitions from 1980 through 1988.
Its record of excellence at IKA is established with repeated Top 10
finishes, including placing third overall in 2004.
Your contribution will directly influence the future of the culinary
industry in supporting the team's effort to bring home the gold in
2008.
Corporate sponsorship not only aligns your company with the team, but
provides international exposure and premium brand positioning for your
company through benefits that include advertising, team promotions,
e-marketing and more.
ACF sincerely thanks the following ACF Culinary Team USA
sponsors:
Chef Revival, Club Managers Association of America, Fortessa,
Westchester Country Club
Companies interested in partnering with ACF can contact
American Culinary Federation at (800) 624-9458.
INDIVIDUAL DONATIONS MAY BE MADE BY VISITING
WWW.ACFCHEFS.NET
What's Hot What's Not
The National Restaurant Association turned to more than 1,000 members
of the American Culinary Federation to survey their thoughts on the
latest trends in food preparation and restaurants in its second annual
"What's Hot What's Not" survey. The group found that bite-size desserts
topped the trend list.
The 1,282 chefs were asked to rank 194 food and beverage items and
preparation methods as "hot" "cool/passé" or "perennial favorites."
Other "hot" trends included locally grown produce, organic produce,
small plates and specialty sandwiches.
"I have seen these trends first-hand, so I know they are indeed the
hottest right now," said ACF president John Kinsella, CMC, CCE, AAC,
said. "The trend of small plates is definitely hot, including offering
tasting menus of small portions of food, wine or other alcoholic
beverages. The trend I see as the fastest growing in 2008 is the
alternative-source ingredients--local produce, organics, sustainable
seafood, grass-fed and free-range items."
Alcohol, both as a beverage and as an ingredient, also scored high on
the survey. Craft beer, energy-drink cocktails, martinis/flavored
martinis, mojitos, artisan liquors, organic wine, and specialty beer are
among the top 20 "hot" items.
Press releases announcing the results with the a summary of the chef
survey can be found at
http://www.acfchefs.org/Content/Media/news/news.htm.
Looking for the perfect holiday gift?
Looking for a thoughtful gift for the chef in your life, then look no
further than the American Culinary Federation's e-Store. Autographed
Cookbooks make great gifts.
Ever wonder how to win the war with your picky eater? Concerned about
the nation's childhood obesity epidemic? In the book, Lunch Lessons, Changing the Way We Feed Our
Children (Harper Collins Publisher, 2006); Ann Cooper, CEC and
Lisa Holmes offer some of the answers and insight you are seeking.
Filled with first hand knowledge of school cafeteria kitchens, helpful
ideas for including kids in the kitchen, and ridiculously tasty,
kid-friendly recipes, Lunch Lessons should be a tool in every parent's
culinary arsenal.
For a taste of Miami in every bite, get Norman's
New World Cuisine (Random House, Inc., 1997) by Norman Van Aken,
HAAC, HHOF. This book has everything from cocktails and sunset snacks to
soups and seviches, salads, and paellas. The book is filled with
interesting anecdotes and some very original recipes. After all, who
doesn't want to try Voodoo Beer Steamed Shrimp with West Indian Cocktail
Salsa?
White House Chef: Eleven Years, Two Presidents,
One Kitchen (John Wiley & Sons, 2007) by Walter Scheib &
Andrew Friedman is perfect for the cook who enjoys a challenge. The
stories in this easy reading micro-memoir make your want to try the
recipes that your favorite first family enjoyed. From a hectic audition,
to juggling in the media circus, to cooking for the likes of Nelson
Mandela, Walter Scheib's White House Chef is much more than your average
cookbook; it's a truly great read.
The e-Store never closes, so when you visit www.acfchefs.org/eshop
feel free to browse through our full collection of books by celebrated
authors. Gift giving season has begun; surprise your favorite chef
today! Limited supplies are available; order yours
prior to December 14 to ensure arrival before Christmas.
SPECIAL OFFER
The National Culinary Review - $19.95
Sizzle - $14.95
Both - $29.95
The National Culinary Review provides the
latest in menu trends, industry news and more. Sizzle is exclusively for culinary students with
articles on trends, techniques, emerging job markets and mentoring.
Subscribe today by ordering online at www.acfchefs.org or by calling
(800) 624-9458 ext. 141. Offer applies to subscriptions in the U.S.
only, and is valid until Jan. 31, 2008.
WACS Congress Dubai 2008
The
World Association of Chefs Societies biennial congress brings together
more than 1,000 of the world's leading leisure-industry professionals.
The 2008 congress, hosted by the Emirates Culinary Guild, will be held
at Dubai International Convention & Exhibition Centre May 12-15,
2008.
Join fellow culinarians at these exciting
events:
- Inaugural Global Chef's Challenge
- Dr. Bill Gallagher Junior Chefs' Forum
- Meat & Livestock Australia Black Box Culinary Challenge
- Hans Bueschkens Memorial Trophy
- Seminars and Workshops
- Dubai International Showcase
ACF offers a travel package from May 8-16, 2008,
that includes:
- Novotel Hotel Dubaisimilar, seven nights
- Breakfast daily
- Airport meet-and-greet, transfers, round trip
- Registration: delegate or accompanying person (delegate registration
includes all meals and events itemized in the official congress program;
accompanying person registration includes select meals and events)
- Shuttle service from hotel to venue, two round trips per day
- City tour of Dubai plus one additional tour to be announced
- Visa for Dubai
- Assistance with airfare to Dubai (airfare not included in
package)
- Taxes and service charges
Junior Culinarians receive a special
rate!
For package prices, reservations or detailed information, contact
Debbie Kelder, CTA, ACF travel services manager, at dkstaug@aol.com or
(602) 466-2294.
NichePork.org
Heirloom breeds, organic, naturally raised, locally grown and
antibiotic-free pork--niche pork producers can supply the special
attributes your customers want. Visit www.nichepork.org to find what
you're looking for.
Get Phillips Seafood Insider e-blast FREE - every month. Seafood
tips, recipes, rebates for "Insiders".
Looking for new seafood ideas, recipes and insider trends? Who better
to provide than Phillips Foods, the company that has delivered top
quality crab and seafood products to the foodservice industry for nearly
100 years.
Sign up for Phillips Seafood Insider newsletter and each month you
will receive on-trend recipes delivered to your inbox, product
spotlights on new Phillip and Asian Rhythms brands and on-trend seafood
favorites from Phillips, as well as a new feature coming in
2008--monthly seafood rebates and offers exclusive to our Seafood Insider reader.
Click here today to sign up or visit www.phillipsfoods.com and select
Foodservice/Newsletter Sign Up section.
CAFÉ Announces 2008 Educator Workshops and Leadership
Conference
The Center for the Advancement of Foodservice Education (CAFÉ)
offers professional-development workshops for foodservice instructors
and commercial chefs at all levels.
Go to "Events" at www.CafeMeetingPlace.com.
2008 WORKSHOP SCHEDULE
- June 20-22 - "The Art of Presentation," L'Academie de Cuisine,
Gaithersburg, Md.
- July 17-20 - "Teaching Front-of-House Operations," Pennsylvania
Culinary Institute, Pittsburgh (for dining-room and front-of-house
instructors)
- July 24-26 - "Desserts & Fine Chocolates," Florida Culinary
Institute, West Palm Beach
- Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary
Institute, San Jose, Calif. Emphasis on Japanese, Pacific Fusion and
Italian
Register by May 1 for all CAFÉ events for best
registration discount!
Also...
Specifically for college-program directors and lead instructors:
Fourth-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"Ultimate Leadership: Redefining Excellence in Foodservice Education"
June 27-29, 2008
Hosted by Kendall College
Chicago
Keynoters: "Eating Trends in the Unite
States," Harry Balzer, vice president, The NPD Group, and "How to Flip
the Switch: Working with Students and Young People of Today's
Generation," Charles Carroll, CEC, AAC, author, Leadership Lessons from
a Chef.
Field trips (one free with registration)
include the sights and tastes unique to Chicago (special presentation at
French Pastry School)
Breakout sessions include the "greening" of
Kendall College, healthier menu items, taste sensitivity, adapting new
eating patterns to foodservice, effective classroom demonstrations, new
classroom technologies, alternate career paths for students.
ACF CE hours and Purdue University CEUs awarded at all
CAFÉ events
Visit www.CafeMeetingPlace.com or call (410) 268-5542 for dates,
agendas, registration and hotel information.
OHAUS Valor 3000 Xtreme - "Precision and Durability"
Encased in a complete, stainless steel housing, the new Valor 3000
Xtreme provides 10x overload and shock protection.
For dry applications requiring xtreme precision, the Valor 3000
Xtreme has two models with sub-gram readability--200g x 0.01g and 2kg x
0.1g.
For everyday use, the Valor 3000 Xtreme has two models with either
3kg or 6kg, both by 1 gram of readability.
When a full cleaning is required, the Valor 3000 Xtreme series has
models rated to NEMA4X/IP65, allowing use in wet areas in 300g x 0.02g,
3kg x 1g, and 6 kg x 2g readabilities. Every model can be display
weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid
ounces of water. All results are shown clearly in the bright, backlit
LCD display with clear indication of the weighing unit you are using.
Use all the units, or enable only the units you need.
Come see all of the new OHAUS products at the International Hotel,
Motel & Restaurant Show in New York City.
For more information or to receive 25% off list and free shipping,
call (800) 672-7722 ext. 7021. Offer code ACFE12, valid until 12/28/2007
and offer only from Ohaus.
