|
|||
|
|||
ACF Today, Vol. IV, No.6
ACF Northeastern Region Award Winners Announced Congratulations to the following ACF Northeastern Region Award winners, who were announced during the annual regional conference in Toronto, Ontario, Canada, March 16-19, 2006: Chapter of the Year Award Chef of the Year Award-Sponsored by Unilever
Foodsolutions Pastry Chef of the Year Award-Sponsored by Chef
Designs Chef Professionalism Award-Sponsored by Minor's/Nestlé
FoodServices Educator of the Year Student Culinarian of the Year-Sponsored by Custom Culinary,
Inc. Hermann G. Rusch Chef's Achievement Award Student Hot-Food Team Competition-Sponsored by R.L. Schreiber,
Inc. Are You Really ACF? Silver-Plate Winners: Bronze-Plate Winners: Baron H. Galand Knowledge Bowl-Sponsored by Custom Culinary,
Inc. ACF Chef & Child Foundation Little Oscar Award President's Medallions AAC Congratulates 2006 Culinary Hall of Fame Inductees & New Committee Chair The American Academy of Chefs (AAC), the honor society of the ACF, congratulates the 2006 AAC Culinary Hall of Fame inductees, Bert Cutino, CEC, AAC, and Biagio Dente, CEC, AAC, and honorary inductee Bruno Marti, HAAC. The AAC Hall of Fame recognizes these AAC Fellows for their accomplishments and extraordinary contributions to ACF, AAC and the culinary profession over a lifetime. Cutino and Dente were elected for induction after receiving the highest number of votes from the AAC Culinary Hall of Fame Committee, and honorary inductee Marti was selected by a general consensus of the committee. In addition, the AAC congratulates Ferdinand Metz, CMC, AAC, HOF, who will replace Stanley "Doc" Jensen, CEC, CCE, AAC, HOF, as chair of the Culinary Hall of Fame Committee following the 2006 ACF National Convention in Philadelphia. Make Plans to Attend the 2006 National Restaurant Association
Restaurant Hotel-Motel Show The NRA Show registration fees are $30 per person, on or before April
14, 2006, and $60 per person after April 14.
Deadline for ACF Achievement of Excellence Awards Approaching Nominees for ACF Achievement of Excellence Awards should submit their completed applications to the ACF national office by March 31, 2006, for consideration. The award recognizes foodservice establishments that exemplify commitment to excellence in foodservice for their specific marketplace. For information, including application guidelines and candidate criteria, visit www.acfchefs.org. Remember, applications must be received by the ACF national office by the specified date.
Award Applications Available for CCF 2006 Michael Ty Endowment Fund The Chef & Child Foundation is calling for award 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, 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.
***** 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 the 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, Inc., 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!
|
|
     
|
|
|
|
|
