ACF Today, Vol. IV, No.7
April 04, 2006

In this edition . . .

• ACF Central Region Award Winners Announced
• Online Registration Now Available for National Convention
• Crab-Cake Contest Open to AAC Chefs
• Donations to ACFF Disaster Relief Fund Continue, Hurricane Victims Eligible for Funds
• Make Plans to Attend the 2006 National Restaurant Association Restaurant, Hotel-Motel Show®
• ACF Sincerely Thanks 2006 National Convention Sponsors
  
  

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2006 ACF Central Region Award Winners Announced

Congratulations to the following 2006 ACF Central Region award winners, who were announced during the annual regional conference in Minneapolis:

Chapter of the Year Award
ACF Capital Professional Chefs' and Cooks'Association of Greater Lansing.

Chef of the Year Award-Sponsored by Unilever Foodsolutions
Aidan Murphy, CEC

Pastry Chef of the Year Award-Sponsored by Chef Designs
Julie Adauto

Chef Professionalism Award-Sponsored by Minor's/Nestlé FoodServices
Ewart Jones, CEC, AAC

Educator of the Year
Kevin Enright, CEC, CCE, AAC

Student Culinarian of the Year-Sponsored by Custom Culinary, Inc.
Tammy Gauthier

Hermann G. Rusch Chef's Achievement Award
Michael Garbin, CEC, AAC

Student Hot-Food Team Competition-Sponsored by R.L. Schreiber, Inc.
Schoolcraft College-Matt Johnson, Lukasz Rek, Brandon Taylor, Chris Gawronski, Ryan Esker

Are You Really ACF?
Gold-Plate Winners:
ACF Minneapolis Chefs Chapter
ACF Capital Professional Chefs' and Cooks'Association of Greater Lansing.
ACF Flint/Saginaw Valley Chapter
Texas Chefs Association

Bronze-Plate Winners:
ACF Chicago Chefs of Cuisine Inc.

Baron H. Galand Knowledge Bowl-Co-sponsored by Custom Culinary, Inc.
Chefs de Cuisine Association of St. Louis Inc.

ACF Chef & Child Foundation Little Oscar Award
ACF Chefs of Milwaukee Inc.

Rene Roncari Senior Chef Award
Denis Ellis, CEC, AAC

AAC Recognition Award (for Disaster-Relief Efforts)
Lynn Krause, CEPC, AAC
David Russell, CEC, AAC

President's Medallions
Lynn Krause, CEPC, AAC
Aidan Murphy, CEC
Rich Naglich, CEC
Jan Rost
Alan Stewart, CEC

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Online Registration Now Available for National Convention

Those who plan to attend the 2006 ACF National Convention in Philadelphia in July may now register online. Registration is open to ACF members as well as nonmembers, and ACF members should log in to obtain the member rate. To register or for more information, visit www.acfchefs.org, then click on the Events link. You may also contact the ACF Events Department at 800-624-9458 to register by phone. Confirmation of your registration will be sent at a closer date.

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Crab-Cake Contest Open to AAC Chefs

Calling all AAC chefs-here's your chance to win big! The American Academy of Chefs & Phillips Foods are searching for new and innovative ways to Dress a Crab Cake. Start with a Phillips Maryland-style frozen crab cake in the center of your plate and get creative by adding toppings, garnishes, layers, sauces and other accoutrements to give it a whole new feel. For example, give a crab cake an Asian spin by topping it with warm vanilla ginger sauce and serving it over a bed of cellophane noodles or garnish macadamia-encrusted crab cakes with a savory black-bean salsa.

First place wins $750 and menu inclusion at the AAC Dinner at the ACF national convention in Philadelphia, second place wins $200 and third place wins $50. You must be an AAC member to be eligible for the contest. To enter, visit www.phillipsfoods.com/aaccontest/ to download a form, then send the completed form to Rebekah Brill at 1215 E. Fort Ave., Baltimore, MD, 21230 or fax it to (410) 837-8526. Entries must be received by June 23, 2006. If you have any questions, call (888) 234-2722, ext. 1605.

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Donations to ACFF Disaster Relief Fund Continue, Hurricane Victims Eligible for Funds

ACF members and chapters continue to generously lend their financial support to fellow culinarians afflicted by last year's hurricanes. More than $134,000 has been raised through donations to the American Culinary Federation Foundation (ACFF) Disaster Relief Fund. Money is currently being dispersed to hurricane victims as they continue the recovery process and rebuild their lives. If you were affected by the hurricane and would like to learn more about receiving financial assistance from the ACFF Disaster Relief Fund, please e-mail disasterrelief@acfchefs.net or ask your chapter president for a financial aid form.

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Make Plans to Attend the 2006 National Restaurant Association Restaurant, Hotel-Motel Show®

Sign up today to attend the 2006 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show® taking place May 20-23 in Chicago.
Join more than 73,000 of your colleagues for the world's most comprehensive look at the trends and technologies shaping the restaurant industry. More than 2,000 exhibiting companies from over 100 countries will demonstrate the latest products and technologies. Additionally, there will be more than 60 free education sessions delivering solutions you can immediately put to work.

Additionally, ACF in collaboration with the NRA, will host the final tryouts for ACF Culinary Team USA at The Culinary Scene during the show. Candidates vying for a spot on the official U.S. team will demonstrate their extraordinary culinary skills to show attendees.

The NRA Show registration fees are $30 per person, on or before April 14, and $60 per person after April 14.

Ways to Register:

• Online:
  Fast, secure and immediate. Visit www.restaurant.org/show to register online. Be sure to have your company's tax ID number and credit card ready.
• Mail or Fax:
  Download the registration form at www.restaurant.org/show and submit it via U.S. mail to NRA Registration Headquarters, P.O. Box 624, Brookfield, IL 60513-0624, or fax it to (708) 344-4444.

If you have any questions, e-mail nraregistration@dineout.org or call customer service at (312) 580-5410.

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ACF Sincerely Thanks 2006 National Convention Sponsors

ACF sincerely thanks all of its 2006 national convention sponsors for their generous support!

Diamond
Custom Culinary, Inc.
Nestlé FoodServices
R.L. Schreiber, Inc.

Grand Platinum
Le Cordon Bleu Schools North America
Chef Designs
Tyson Foods, Inc.
Unilever Foodsolutions

Gold
The Art Institutes (EDMC)
Johnson & Wales University
McCormick & Company, Inc.

Bronze
Barber Foods
Butterball Farms, Inc.
The Cheesecake Factory Bakery Incorporated
Chef's Hat Inc.
Boggiatto Garden Hearts
GFF, Inc./Girard's Dressings

Contributor
Canada Cutlery, Inc.
Schulstad Royal Danish Pastry

Donor
Mind's Eye Resource Management, LLC
NEWCHEF Fashion, Inc.

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***ADVERTISEMENT***
Great Lakes Kraut Co.
Recipe Contest Gives Chefs a Chance to Show Off Their Kraut Creativity

The Entrée to Munich-Professional Chef Recipe Contest is inviting chefs and other foodservice professionals to put on their culinary thinking caps for a chance to win a trip to Germany. To enter, create an original recipe using sauerkraut as an ingredient and submit it online through the contest's Web site, www.entreetomunich.com. Categories include entrées, appetizers/soups/salads and side dishes.

A panel of independent chefs, home economists and other culinary professionals will judge the recipes based on taste, appearance, originality and the use of sauerkraut.

The entrant judged to have the best overall recipe may choose between a grand prize of a trip for two to Munich, Germany, or $4,000 cash. Two first-place winners will also be chosen and receive $1,000 cash.

Professional chefs 18 years or older who work in a restaurant or foodservice operation may enter. The contest runs from April 1 through June 30, 2006. For complete official contest rules and details, visit www.entreetomunich.com.

The sponsor of the Entrée to Munich Recipe Contest is Great Lakes Kraut Co., the largest sauerkraut producer in the world. Consumers and foodservice professionals from across the United States enjoy the quality and taste of Great Lakes Kraut Company's sauerkraut. For more information on the company and its products, visit www.krrrrispkraut.com.

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©2007 American Culinary Federation

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