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ACF Today, Vol. IV, No.5
Southeastern Region Announces 2006 Winners at Annual Regional Conference
ACF Southeastern Region Pastry Chef of the Year Award
ACF Southeastern Region Chef Professionalism Award-sponsored by Minor's/Nestlé
FoodServices
ACF Southeastern Region Educator of the Year Award
ACF Southeastern Region Student Culinarian of the Year Award-sponsored
by Custom Culinary, Inc.
ACF Southeastern Region Hermann G. Rusch Chef's Achievement Award
Are You Really ACF?
ACF Chef & Child Foundation Little Oscar Award
President's Medallions
Foodservice Programs Receive ACFF Certification/Accreditation Congratulations to the following secondary and postsecondary foodservice training programs that recently received American Culinary Federation Foundation certification/accreditation: Secondary schools:
Postsecondary schools:
The ACFF Accrediting Commission standards require that each program be in existence for a minimum of two years and have graduated students within a three-year period. Secondary programs must have graduated at least 70 percent of full-time students in the three-year period. In addition, postsecondary programs must include a minimum of 1,000 contact hours and result in a certificate, diploma or degree, and secondary programs must include a minimum of 360 contact hours. Applications Available for CCF 2006 Michael Ty Endowment Fund The Chef & Child Foundation is calling for applications for the 2006 Michael
Ty Endowment Fund. Applications are available at www.acfchefs.org
, and are due by May 31, 2006.
The Michael Ty, CEC, AAC, Endowment Fund of ACFCCF was established in 2000.
It is awarded annually to an ACF chef who has dedicated countless hours to fighting
childhood hunger, working on behalf of the foundation and teaching the children
who benefit from ACFCCF programs. The recipient of the award will have a donation
made on his/her behalf to a charity selected by the recipient.
For more information, contact chefandchild@acfchefs.net. Cold-Food Category Expanded for 2006 National Convention The cold-food salon taking place at the 2006 ACF National Convention in Philadelphia has expanded one of its categories. Fruit/vegetable carving has been included in this year's competition. The ACF Cold-Food Salon, which is sponsored by The Art Institutes (EDMC), features Categories A through D, and is open to both professionals and students. First-place winners from each category will receive a $500 cash prize, and all entries are eligible for ACF competition medals. Entry forms may be completed online or downloaded at http://www.acfchefs.org/events/natcon06/index.cfm. If you have any questions, or for additional information, contact the ACF Events Management Department at 800-624-9458. Deadline for Discounted Registration Rates for Central Regional Conference Approaching ACF members who plan to attend the 2006 ACF Central Regional Conference at the Hyatt Regency Minneapolis, March 29-April 2, in Minneapolis, should register by March 15, 2006, for a discounted registration rate. After March 15, registration and tickets must be purchased on-site. For additional information, visit www.acfchefs.org and click on the Events link, then the Regional Conferences sublink. 'Judging Competitions' Seminar Now Offered at Regional Conferences ACF members striving to become ACF-approved competition judges can attend the required training seminar for judging culinary competitions at one of the regional conferences. This eight-hour seminar is required for chefs interested in becoming ACF-approved judges and for current judges in order to maintain status as approved judges. Judge candidates must be ACF members in good standing, be certified at the CSC level or higher, have won three gold medals and be approved for training by the chair of the Culinary Competition Committee. Attendees must register in advance with the national office and have an approved application on file. Call Tracy Smith at 800-624-9458 for more information or to register for the seminar. Northeastern Regional Conference
Central Regional Conference
***** 2006 ACF National Student Team Championship
***** Ray L. Schreiber began providing solutions to professional cooks in 1968 as a one-man operation based in Ft. Lauderdale, Fla. Nearly 40 years later, R.L. Schreiber, Inc., through its USDA-inspected facility in Pompano Beach, continues its proud tradition of offering a vast array of quality labor-saving products for use in back of the house. The company's extensive line of bases, consommés, gravies and sauces utilize only the finest ingredients, and are prepared with the discriminating needs of the chef in mind. Herbs, spices and seasoning blends - from adobo and allspice, to pickling spice and poultry rub, to smoky rotisserie blends and yellow-rice seasoning, and everything in between! - convey excellence in every package. R.L. Schreiber, through its easy-to-navigate Web site, www.rlschreiber.com, also offers specialty items such as chiles, chutneys, dried mushrooms and powders, baking and dessert items, extracts, nuts and nut powders, grains and rices, and much, much more. R.L. Schreiber is truly the chef's one-stop shop! For all your pantry needs, call (800) 624-8777, e-mail info@rlsinc.comor
visit our Web site today!
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