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ACF Today, Vol. III, No. 4
* 2005 award winners from the Western Region
ACF is proud to announce the recipients of Western Regional awards
this year, presented in Sacramento in late February. They are:
Columbus Marriott North, the host property of the 2005 ACF Northeastern Regional Conference, April 7-10, in Columbus, Ohio, is sold out! Meanwhile, conference organizers have arranged attractive lodging packages at the nearby Columbus North Residence Inn (about five minutes away by car). Choose from a studio at $80 per night or a penthouse suite at $99 per night, both with applicable taxes. Deadline to reserve at this rate, based on availability, is March 15. To make a reservation at the Columbus North Residence Inn, call the property directly at (614) 431-1819, or you may call the worldwide reservation desk at (800) 331-3131. Mention the property's name and the American Culinary Federation if you call the toll-free number. To inquire of availability at the host hotel, Columbus Marriott
North, or to be put on a waiting list for reservations that might open
up, call (800) 228-3429. The special ACF conference rate at the host
hotel is not guaranteed.
Presented by the Center for Advancement of Foodservice Education (CAFÉ), these two-part workshops will be led by Dr. Fred Mayo, CHE, Mayo Consulting Services, who has spent the last 15 years working with culinary faculty members to improve their teaching strategies. The morning workshop will explore new approaches to motivating students, involving them in learning, and helping them take responsibility for their learning. In the afternoon session, learn how to honor and nurture yourself as a chef and educator as you extend your natural enthusiasm into the realm of exuberance. Learn ways to help yourself and your students wake up to new possibilities, create new energy and take risks. Dates of Clinics Registration
The 2005 ACF Nutritional Hot-Food Challenge will be held at ACF's National Convention in San Antonio, Texas, on July 31. First prize in the cook-off is $2,500. Launched last year at ACF's national convention in Orlando, this year's competition seeks entries consisting of recipes for three courses - soup, entrée and dessert - that serve four people and meet criteria based on the 2005 Dietary Guidelines for Americans recently released by the Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA). All recipe entries, which must be evaluated by nutrition software and incorporate the use of pork tenderloin, will be reviewed by ACF's Culinary Competition Committee and Kyle Shadix, CCC, a registered dietitian at The Art Institute of New York City. Of all entries received, four finalists will compete in a two-hour cook-off at the Rivercenter Marriott in San Antonio. The 2005 ACF Nutritional Hot-Food Challenge is sponsored by Custom Culinary, Inc., Oak Brook, Ill., and Kraft Foodservice, a division of Kraft Foods Global, Inc., Glenview, Ill. First prize in the cook-off is $2,500, with second, third and fourth prizes of $1,500, $1,000 and $500, respectively. First-, second- and third-place winners will receive a trophy; all finalists are eligible for ACF medals. Deadline for entry is May 27, 2005. Complete guidelines and criteria will be listed at www.acfchefs.org
in a matter of days. Or, for more information, call (800) 624-9458 or
e-mail acf@acfchefs.net.
Have you checked out our convention Web site lately? Log on to www.acfchefs.org to find the following benefits: We have added a special link to the San Antonio Marriott Rivercenter that will help you make your lodging reservations easier than ever! Just click on the Hotel and Travel button to reserve your room at the special convention rate of $149 (plus applicable taxes) nightly. Also, the ACF 2005 registration form is online! Just click on the Register On Line button and sign up now. Register by May 20 to receive as much as 50% off the on-site fee (for senior members)!
The National Culinary Review seeks good-selling dishes that utilize smoked vegetables, for an upcoming feature article. We also want to know the type of smoker and methodology you use. To contribute to our feature, contact journalist Brenda Carlos at (402) 614-5546 or brendacarlos@cox.net.
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