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ACF Today, Vol. III, No. 12
* Newly Elected Officers Announced
ACF is pleased to announce the newly elected national officers. The new Academy chairs will be sworn in at their annual meeting on July 30, 2005, and the newly elected ACF officers will be sworn in at the Awards and Recognition Brunch at the national convention on Tuesday, August 2, 2005. Officers will assume their responsibilities beginning Wednesday, August 3, 2005. American Culinary Federation As current ACF President, Edward G. Leonard, CMC, AAC, will remain on the board and become Immediate Past President once the new officers are installed on August 3. American Academy of Chefs The August editions of The National Culinary Review and Center of the Plate will have more detailed information regarding the officers and their vision for ACF.
One of the most exciting new additions to the ACF National Convention will be the Student Mentoring and Culinary Forum, hosted by President Edward G. Leonard, CMC. As one of ACF's most celebrated chefs, this is the opportunity for students to be mentored by some of the best chefs in the culinary industry today. The inaugural program, aimed toward junior members, will be held Saturday, July 30, 11:30 a.m.-2:30 p.m., at the Rivercenter Marriott in San Antonio. All students are invited to attend the brunch and panel discussion, sponsored by Johnson & Wales University, followed by several skills-building demos. The event cost is included in the full convention registration for junior members. If not a convention attendee, the cost to junior ACF members is $25, and to nonmembers, $45. For more information, go to www.acfchefs.org or call (800) 624-9458. Please pre-register by JUNE 30 (please note date change for registration).
Three Nestlé FoodServices chefs - William C. Franklin, CMC, Phillip E. Wurzel, CEC and Ron Coneybeer, CEC - will present programs on August 2 at the ACF National Convention in San Antonio as part of Skills for Culinarians Day. Multiple demonstrations will be presented that day, so we look forward to seeing you there! Mid-Atlantic with a Touch of Low Country Visit www.acfchefs.org for more details!
2005 Hermann G. Rusch Chef's Achievement Award ballots have been mailed to chapters. Four candidates have been nominated by their respective regions for the award, which honors chefs who have advanced the culinary profession and ensured the enrichment of students, members and those in our profession. Please encourage all members to discuss the nominees at a chapter meeting and then vote for the candidate of their choice. Ballots are due to the ACF National Office by July 1.
While in San Antonio for the ACF National Convention, take some time to see the area's beautiful sights! Tours are coordinated by the Texas Chefs Association, host chapter for the 2005 ACF National Convention. Attendees and guests are welcome to participate! SATURDAY, JULY 30 SUNDAY, JULY 31 MONDAY, AUGUST 1 TUESDAY, AUGUST 2 Visit www.acfchefs.org/events/natcon05/tour.html for more information.
From apparel to equipment and appetizers to utensils, ACF's National Convention Trade Show offers an array of resources for the professional culinarian. Make the most of your trip and plan now to visit the trade show in San Antonio this summer. A complete list of exhibiting companies can be found online at www.acfchefs.org/events/natcon05/exhibitor_list.html. See you in San Antonio!
The National Culinary Review wants to hear from chefs who are over 50 years of age and have encountered challenges when seeking a new position or changing careers. Please e-mail Kay Orde at korde@acfchefs.net.
A new column launched in the Spring 2005 edition of Sizzle magazine, called "Ask the Chef," poses students' questions on any culinary or career topic to Fritz Sonnenschmidt, CMC, AAC, who spent more than 30 years at The Culinary Institute of America as an instructor and dean before retiring in 2002. Sizzle seeks questions for its FALL 2005 edition, which releases in early August. Examples of questions might be: "What is the future of charcuterie in the United States?" and "How many years should I devote to my first job after graduation?" If you're a student and have a question for the chef, e-mail it to the editor, Katie Ayoub, and the answer from Chef Sonnenschmidt might appear in Sizzle. Be sure to list your school or apprenticeship program, where you're located, and the degree or certificate you're pursuing.
The wait is almost over! We will have our newly designed certification certificates in August, which will reflect our new branding initiative. We apologize for the delay, and are scheduled to send out any past certificates in mid-August.
Deadline June 23 for space reservation The 2005 National Convention Program Guide, a keepsake publication containing the program schedule that distributes to every attendee at ACF's national convention in San Antonio, offers advertising space to ACF chapters and members at discounted rates. Reserve your ad from 1/4 page to full page (color only) in the 2005 ACF National Convention Program Guide by June 23, with materials submitted by June 30. ACF chapters and members receive 20% off published rates. For a space-reservation form or more info, contact Brent T. Frei at (847) 882-5499, bfrei@acfchefs.net.
Offer your customers the best of both worlds - food and wine paired perfectly. Create a memorable dining experience with an extensive wine list and complementary menu selections. At The Culinary Institute of America's Greystone campus, we offer a variety of wine and food pairing courses for professional chefs. Courses range from beginner level to advanced and involve extensive open and blind wine tastings, as well as in-depth lectures and captivating discussions. Many courses also include field trips to wineries and guest speakers. Take a look at a few of our courses:
Join a class today and present your customers with something extra tomorrow! Take advantage of our Early Bird Registration - receive a 10% discount on courses scheduled 6 weeks in advance (price posted on Internet reflects 10% discount)! For information regarding dates and tuition, please contact our customer service representatives at 1-800-888-7850 or visit our website at www.ciaprochef.com/wine_2004/index.html.
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