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ACF Today, Vol. IV, No.8
ACF National Convention Nearing…Register Today and Receive Discounted Rates ACF will hold its 56th national convention in Philadelphia at the Philadelphia Marriott and the Pennsylvania Convention Center July 14-17. The event brings together nearly 2,000 of America's most influential and accomplished chefs, culinary educators, students, restaurateurs and foodservice professionals. Don't miss any of the convention's many networking and educational opportunities, competitions and social events. Some highlights of the convention include the trade show, Educators Clinic, Student Mentoring and Culinary Forum sponsored by Johnson & Wales University, Baron H. Galand Knowledge Bowl co-sponsored by Custom Culinary, Student Team National Championship sponsored by R.L. Schreiber, Inc., ACF Cold-Food Salon sponsored by The Art Institutes, Chef of the Year competition sponsored by Unilever Foodsolutions, and President's Grand Ball sponsored by Butterball Farms, Inc., and Tyson Foods, Inc. Register by May 5 and receive a discounted registration fee. Rooms reserved by June 22 at the Philadelphia Marriott will be at a special ACF-convention rate of $156 per night. To register for convention or for more information call ACF at 800-624-9458 or visit www.acfchefs.org. ACF sincerely thanks all national convention sponsors for their generous support! Diamond Grand Platinum Gold Bronze Contributor Donor Attend the National Restaurant Association Restaurant, Hotel-Motel Show® The National Restaurant Association (NRA) Restaurant, Hotel-Motel
Show® will take place May 20-23 in Chicago and promises to be an
exciting time for all that attend! Registration is $60 per person and you can register online at www.restaurant.org/show, but
have your company's tax ID number and credit card ready. You can also
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. ACF Culinary Team USA Tryouts Fast Approaching After much anticipation, 17 finalists have been chosen to try out in the final competition for ACF Culinary Team USA at the 2006 National Restaurant Association Restaurant, Hotel-Motel Show® in Chicago, May 20-23. ACF Culinary Team USA is the official representative team of the United States in major international culinary competitions, including the Internationale Kochkunst Ausstellung (IKA) held in Erfurt, Germany every four years, and the Salon Culinaire Mondial, one of the most important international culinary-arts competitions, held every six years. Before being chosen as a finalist, the competitors were judged in one of two preliminary competitions held at Elgin Community College in Elgin, Ill., Feb. 27-28, and River Oaks Country Club in Houston, March 26-27. At the final tryouts in Chicago, chefs will vie for coveted spots on ACF Culinary Team USA National, along with ACF Culinary Team USA Regional and ACF Culinary Team USA Pastry. ACF wishes the best of luck to the 17 finalists! For more information on ACF Culinary Team USA, visit the ACF Web site at www.acfchefs.org. Crab-Cake Contest Open to AAC Chefs 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. ACFF Disaster Relief Fund Donations 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. ***ADVERTISEMENT*** Don't miss your opportunity to:
Contact Santé magazine today at (800) 493-9585 to learn more and reserve your spot at the 2006 Santé Restaurant Symposium, May 7-10 at the Equinox Resort & Spa in historic Manchester, Vt. For more information, including registration, visit www.isantemagazine.com. ***ADVERTISEMENT*** 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. 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-Professional Chef 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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