ACF Today Vol. V, No. 6
March 5, 2007
In this edition . . .
- Congratulations to the ACF Northeast Regional Conference Award
Winners!
- 2007 American Culinary Federation Regional Conference
News
- Stanley "Doc" Jensen Scholarship Fund
- Pick Up Your Copy of ACF's Guide to Professional
Certification
- Sign Up for eCulinary Professional Development Institute and Save
Time and Money!
- Authors and Instructors Needed for eCulinary Professional
Development Institute
- Subscribe to SIZZLE, the only national magazine written for
up-and-coming culinarians
- Know a tool that is easy to use and is also safe?
- Enter the SunLite Value-Added Potato Recipe Contest, Sponsored by
First Coast Technical Institute, St. Augustine, Fla.
- Introducing New Flavors of UNCLE BEN'S INFUSED® Rice
Congratulations to the ACF Northeast Regional Conference Award
Winners!
U.S.A.'s Chef of the Year™ sponsored by Unilever Foodsolutions
Daniel Scannell, CMC, executive Chef, Carnegie Abbey Club,
Portsmouth, R.I.; ACF Rhode Island Chapter
ACF Pastry Chef of the Year sponsored by Splenda®
Patricia Nash, pastry chef, Westchester Country Club, Rye, N.Y.; ACF
Culinary Team USA member; Chefs Association of Westchester & Lower
Connecticut
ACF Chef Educator of the Year
Norman Hart, CEC, CCE, AAC, culinary instructor, Art Institute of
Pittsburgh, Pittsburgh, Pa.; ACF Pittsburgh Chapter
ACF Hermann G. Rusch Chef's Achievement Award
Gary Fitting, CEC, CCE, CCA, AAC, chef instructor, Indiana
University of Pennsylvania Academy of Culinary Arts, Punxsutawney, Pa.;
The Groundhog Chapter of the ACF
ACF Chef Professionalism Award sponsored by Nestlé
FoodServices
Michael "Mickey" Beriau, CEC, AAC, executive chef, White Cliffs
Country Club, Plymouth, Mass.; ACF Cape Cod & the Islands Chefs
Association
ACF Student Culinarian of the Year sponsored by Custom Culinary,
Inc.
Daniel Kirby, North Tonawanda, N.Y.; student, Erie Community College
North, Williamsville, N.Y.; ACF of Greater Buffalo New York
Baron H. Galand Culinary Knowledge Bowl
New England Culinary Institute, Montpelier, Vt.
Jeff Surdel; Jakub Cogswell; Joseph Mitchell; Rosalynn Kooker; Angel
Custodio; Dina Altieri, CEC, CCE, coach
ACF Student Team Regional Championship sponsored by R.L. Schreiber,
Inc.
New York; ACF Chefs and Cooks of the Catskill Mountains; State
University of New York at Delhi; Thomas Recinella, CEC, AAC,
coach
ACF Chapter of the Year
ACF Long Island Chapter
ACF Chapter Achievement Award
ACF Akron-Canton Area Cooks and Chefs Association
ACF Casco Bay Culinary Association of Portland
ACF Columbus Chapter
ACF Epicurean Club of Boston
ACF of Greater Buffalo New York
ACF Long Island Chapter
ACF Nations Capital Chefs Association
ACF Philadelphia Chapter
ACF Chef & Child Little Oscar Award Winner
ACF Long Island Chapter
ACF President's Medallions
Don Antinore, CEC, CCE, CCA, AAC, retired, LeRoy, N.Y.; ACF
Professional Chefs/Cooks Association of Rochester
Kenneth Bucholtz, CCE, AAC, executive chef, Brookside Country
Club, Canton, Ohio; ACF Akron-Canton Area Cooks and Chefs Association
Americo DiFronzo, CEC, AAC, executive chef, American Food
Systems, Inc., Burlington, Mass.; ACF Epicurean Club of Boston
Joe Eidem, CEC, AAC, director of food & nutrition, Renown
Regional Medical Center, Reno, N.V.; ACF High Sierra Chefs
Association
Susan Sykes Hendee, Ph.D., CCE, dean of graduate and academic
studies, Baltimore International College, Baltimore; ACF National
Chapter
Ferdinand E. Metz, CMC, AAC, HOF, president emeritus, Culinary
Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary
Association
Timothy Recher, CEC, executive chef, Hilton Alexandria Old Town,
Alexandria, Va.; ACF Nations Capital Chefs Association
Denise Schaefer, CEC, CCE, chef instructor of food service, Penta
Career Center, Perrysburg, Ohio.; Maumee Valley Chefs Chapter ACF
Clarence Steadman, CCE, chef instructor, Hocking College,
Nelsonville, Ohio; ACF Columbus Chapter
2007 American Culinary Federation Regional Conference News
Visit www.acfchefs.org for the most complete and
up-to-date information covering the 2007 events calendar, including
registrations, pricing, schedules, programming details, host hotels and
more.
Spotlight on the Central Regional Conference, March 25-27,
Milwaukee
Discounted room rate! The Hilton Milwaukee City Center is the official
conference hotel, offering convenience to all of the seminars, demos,
meetings and meals. It is also connected via sky-bridge to the Midwest
Airlines Center, site of the Taste of Wisconsin Trade Show. The hotel is
offering a discounted room rate of $139 through March 10. There
is no flexibility on this deadline! After March 10 room rates will
increase to $179. Book your reservation online or by calling the hotel
directly at (414) 271-7250. Stay here, stay warm, and save
money!
Attention Central Region Educators:
There is still limited space available for the Educator Development
Series, sponsored by Canada Cutlery, Inc. Recipe for Success: Using
Student Learning Outcomes for Meaningful Course Revision is scheduled
for Sunday, March 25, from 8 a.m. - 5 p.m.
In this engaging and fast-paced workshop, faculty will learn about and
discuss methods for ensuring that student learning outcomes are used
intentionally and meaningfully for enhancing pedagogy, student learning
and course design. Participants will begin with a discussion on how to
use data for making decisions about how to teach, what to teach, and
methods for enhancing student learning. Participants will leave with a
renewed focus on how to use information about how well students are
reaching course goals and discover what impact specific changes might
having on student learning. In addition, a focus on innovative course
design will encourage participants to rethink how they teach and the
design of their course. Participants are encouraged to bring syllabi or
other examples of courses they are currently or plan to be teaching.
Presented by: Catherine Wehlburg, Ph.D., professor, Texas Christian
University, Fort Worth, Texas.
The cost to attend the Educator
Development Series is $125, which includes lunch. Register online
through the ACF Web site.
Programming Update - Career Development Series
The 2007 Central Regional Conference schedule
offers more than 30 different seminars and culinary demonstrations
focusing on the areas of nutritional education, sanitation and safety
practices, business management and supervisory skills, lifestyle
enrichment and more. With topics ranging from mustard to beer; from the
flavors of Mexico to Blue Smoke barbecue; and from understanding
financial planning to country club cuisine and foodservice trends -
there's something for everyone.
Just a few seminars in the lineup include:
- Lifestyle Management 200: The Investing Chef - Focusing on Feeding
Your Financial Future, sponsored by Mind's Eye Resource Management,
LLC
- Removing Trans Fats from Today's Menu Without Sacrificing Quality or
Flavor, sponsored by Nestlé FoodServices
- Exploring the Flavors of Mexico, sponsored by Unilever
Foodsolutions
- Local Food and the Farmer - Chef Connection
- Cheese Course Trends and Examples, sponsored by Wisconsin Milk
Marketing Board, Inc.
- Creating a Culture of Inclusion: A Sustainable Strategy for
Organizational Success
- The Magic of Kobe Beef (American Style)
- Tradition and Innovation: A Journey into the Vast World of Soy
American Academy of Chefs Dinner - Reservations still
available
Sunday, March 25, 2007
North Hills Country Club
Milwaukee, Wisconsin
Cost $125
For ticket information, please contact Greg Wozniak, CEC, AAC:
ACF Chefs of Milwaukee
P.O. Box 0894, Germantown, WI 53022
gwozni@yahoo.com
Stanley "Doc" Jensen Scholarship Fund
It is with great sadness that ACF announces the passing of Stanley "Doc"
Jensen, CEC, CCE, AAC, HOF. Jensen, a member of ACF Eastern Long Island
Chefs Chapter, joined ACF in 1958, and was inducted into the American
Academy of Chefs (AAC) in 1983 and the AAC Culinary Hall of Fame in
1998.
His generosity of spirit and willingness to mentor chefs speaks to his
whole-hearted belief in the mission of ACF and the Academy - education
of culinarians. In order to further these efforts, a scholarship fund
has been established in his name to help assist aspiring culinarians.
Donations to the fund can be sent to the ACF national office at 180
Center Place Way, St. Augustine, FL 32095. Please make a notation on
your check for the Stanley Jensen Scholarship Fund. For more
information, call (800) 624-9458, ext. 102.
Pick Up Your Copy of ACF's Guide to Professional
Certification
ACF's Guide to Professional Certification, written by Brad
Barnes, CCA, CMC, AAC, and Michael Baskette, CEC, CCE, AAC, and
published by John Wiley & Sons in 2005, outlines the current
strategies and methodologies of professional certification with study
and practice hints to guide the young culinarian through a lifetime of
professional growth and achievements. In an easy to read format, this
book is a must for anyone beginning or expanding their culinary career.
You can find it in the ACF bookstore by visiting www.acfchefs.org/eshop.
Sign Up for eCulinary Professional Development Institute and Save
Time and Money!
Hundreds of professional cooks and chefs have already taken one or more
of American Culinary Federation Foundation's (ACFF) practice written
certification exams and preparatory courses through the ACFF eCulinary
Professional Development Institute in their quest for ACF professional
certification. Buying practice tests and preparatory courses save time
and money because study and practice can be achieved by purchasing one
product from ACFF's eCulinary Certification Center instead of a library
of books. Visit eCulinary today at www.acfchefs.org/eculinary.
Authors and Instructors Needed for eCulinary Professional
Development Institute
Online course authors and instructors are needed for the expanding
American Culinary Federation Foundation's eCulinary Professional
Development Institute. Subject matter experts in the areas of advanced
baking and pastries and food and beverage services are needed to supply
content and act as instructor moderators for the online training
program.
The courses are designed for the beginning culinarian and apprentice,
but are also valuable tools for experienced cooks and chefs to increase
their fundamental knowledge of cooking and baking. Ideally, the content
author will be a teaching professional who already owns personal and
electronically formatted content that can be customized to meet online
delivery objectives. Content authors are paid on a per-student base once
the course is launched.
For more information, contact Michael Baskette, CEC, CCE, AAC, ACFF,
director of educational development, at mbaskette@acfchefs.net or (800)
624-9458 extension 101. Visit the site today at www.acfchefs.org/eculinary.
Subscribe to SIZZLE, the only national magazine written for
up-and-coming culinarians
Sizzle magazine, geared toward young culinarians, predicts the food
trends of tomorrow, offers real-life advice on excelling in a new
career, reveals tips from successful chefs who have "made it," provides
step-by-step through basic techniques, and introduces exciting, emerging
fields in foodservice. Sizzle has something for everyone, whether it is
new information or refreshers for established culinarians! Subscribe to
Sizzle today!
One year subscription - $19.95 for four issues (published quarterly)
Bulk subscriptions - $9.95 each for one year (min. of 5 subscriptions,
mailed to one address)
Contact Melissa Shrader for subscriptions or information by calling
(800) 624-9458 extension 129 or by emailing mshrader@acfchefs.net.
Know a tool that is easy to use and is also safe?
The National Culinary Review would like to hear from chefs who
are enthusiastic about tools that are easy to hold, use, and/or access,
as well as safe. What tools have you found that help deal with fatigue,
strain or the demands of repetitive motion? If you would like to contact
the writer, Ellen Birkett Morris, please e-mail her at morrisellen@bellsouth.net.
There are no guarantees that you will be included in the article.
Enter the SunLite Value-Added Potato Recipe Contest, Sponsored by
First Coast Technical Institute, St. Augustine, Fla.
The researchers who developed the SunLite potato and the growers of the
SunLite potato are seeking new value-added recipes for preparing the
product. Active military personnel, school foodservice employees and
their supervisors, ACF chefs, culinary students, and others working in
the foodservice industry are encouraged to submit their favorite cooked
potato recipe (no salads). It may be hard to find the SunLite
potato, so another potato is acceptable and the recipe will be adapted
for the SunLite potato. SunLite potatoes are preferred. The deadline for
entries is March 30.
The three categories for potato recipes; Category 1 - Military
Foodservice Operations, Category 2 - School Foodservice employees,
Category 3 - ACF Chefs, Culinary Students and others working in the
foodservice industry. Entries must be clearly marked, as to which
category you are entering.
Submit your recipe to David Bearl at bearld@fcti.org or fax it to (904)
829-1089, Attention: Chef Bearl, Potato Contest. For complete contest
rules, contact David Bearl at (904) 829-1058.
Introducing New Flavors of UNCLE BEN'S INFUSED® Rice
MasterFoodServices introduces three new flavors to its line of UNCLE
BEN'S INFUSED® Rice-Chicken and Wild Rice Pilaf, Dirty Rice Flavor,
and New England Style Pilaf. Recognized by the Whole Grains Council as a
"Whole Grain Good Source," the Chicken and Wild Rice Pilaf features a
mellow taste with the distinctive color and texture of wild rice. The
mildly spicy, peppery taste of the Dirty Rice Flavor is ideal for
Cajun-inspired dishes, while the New England Style Pilaf is infused with
mild spices and savory chicken stock with jumbo-sized orzo that provides
a hearty taste and texture. UNCLE BEN'S INFUSED® Rice is made with
a proprietary process that locks seasonings into every grain. There's no
flavor packet, stock or seasoning to add, so you get moist, consistent
flavor every time. For on-trend recipe ideas and information on UNCLE
BEN'S INFUSED® Rice, visit www.masterfoodservices.com or call
1-800-432-2331.
