ACF Today Vol. V, No. 11
April 30, 2007
In this edition . . .
- 2007 American Culinary Federation National Convention and Trade
Show
- Award Applications Available for CCF 2007 Michael Ty Endowment
Fund
- Attend the National Restaurant Association Restaurant,
Hotel-Motel Show®
- Cook Street School of Fine Dining Receives ACFF Assurance
Award
- Proctor & Gamble Professional™ Products
2007 American Culinary Federation National
Convention and Trade Show
July 21-24, 2007
Orlando World Center Marriott Resort & Convention Center
8701 World Center Drive, Orlando, FL 32821
Join us at the Orlando World Center Marriott where you will lose
yourself in more than 200 acres of beautifully landscaped grounds that
includes championship golf, six pools, award-winning restaurants and an
exquisite Florida spa experience. Located only 1.5 miles from Walt
Disney World and minutes from SeaWorld Orlando, Universal Orlando, and
more, this Marriott resort is where adventure and excitement become a
part of a fun-filled Orlando vacation.
The Marriott and ACF have teamed up to provide an unbeatable room rate
for convention attendees. Reserve your room before June 24 and receive
the discounted rate of $149 per night! This rate is good for three
nights before and three nights after the convention. There won't be a
better opportunity to experience a family vacation in one of the most
sought-after vacation cities.
Act now and save! Visit www.marriottworldcenter.com
for more information about the resort. Reservations can be made by
calling (800) 380-7931. You must mention that you are an ACF convention
participant to receive the discounted room rate. ACF is available to
assist with all your convention travel needs. Contact Lockie Robbins at
(800) 221-3915 ext. 105, or Sandra Gardner at (800) 352-2572, Monday -
Friday 8:30 a.m. - 5:30 p.m. EST.
Enhance your culinary knowledge - Check out the hottest regional
cuisines and the latest cooking trends and techniques from some of the
most dynamic, talented chefs in the United States.
Chef Norman Van Aken - New World Cuisine Culinary Demo
Norman Van Aken, award-winning author and chef-proprietor of the
internationally acclaimed Coral Gables restaurant NORMAN'S, and
NORMAN'S at The Ritz-Carlton Orlando and Grande Lakes, Orlando,
is the founding father of the visionary American culinary movement known
as New World Cuisine; a brilliant, healthful fusion of Latin, Caribbean,
Asian, African and American flavors. He is one of the only chefs in
America to have won a James Beard Award, a Robert Mondavi Award, and a
Food Arts Silver Spoon Award.
Van Aken is the author of three cookbooks including Norman's New
World Cuisine (Random House, 1997). His work has appeared in The
New York Times, Time, Newsweek, Charlie Trotter's cookbooks,
Australian Vogue and many more. He has appeared on CNN, "Good
Morning America," "CBS This Morning," "TVFN," "Emeril Live," and many
other programs.
Sushi American Style with Sushi Chef Tracy Griffith
In this culinary demo, Chef Griffith will explain ways to overcome the
common obstacles to preparing sushi, and how to get started with basic
ingredients and tools while providing a step-by step illustration of
techniques. The first female graduate of the California Sushi Academy in
Los Angeles, Griffith is also an accomplished actress, musician and
author, and is now partner and chef at Rika's on Sunset, a sushi
restaurant on the Sunset Strip in Los Angeles.
General Session promises to deliver a balance of ACF business,
culinary education and entertainment. Having chosen A Celebration of
the Female Chef as his theme, ACF National President John Kinsella,
CMC, CCE, AAC, is excited to have Kimberly Brock Brown, CEPC, CCA, AAC,
and Lorena Garcia performing culinary demonstrations during the
program.
Kimberly Brock Brown, CEPC, CCA, AAC, is corporate pastry chef
and co-owner of Food Fetish, Inc., in North Charleston, S.C., a
wholesale specialty foods distributor. Brown was previously executive
pastry chef at Charleston Place Hotel, and The Grove Park Inn and
Country Club in Asheville, N.C. A member of the ACF Greater Charleston,
South Carolina Chapter, she has served two terms as chapter
president.
Her General Session demo is entitled, "Deep South Decadence," and will
highlight two of her most popular and favorite Southern-inspired
desserts: White Chocolate Grit Cake with Brandied Peaches and Caramel
Pecan Sauce, and Carolina Gold Rice Fruit Pudding. Brown will emphasize
how she uses her experience, culinary training and presentation skills
in concert with the convenience products that are available to create
impressive, delicious and cost-effective desserts.
One of Miami's hottest chefs, Lorena Garcia was born and raised
in Venezuela, and credits family gatherings as her career inspiration.
"Bringing loved ones together to enjoy wonderful food - it is something
that has always fulfilled me." After graduation from the culinary arts
program at Johnson & Wales University in North Miami, Fla., Garcia
set out on a world tour of great food cities. While in Paris, she landed
her first job as an apprentice at The Ritz-Carlton. She went on to
follow this with stints as a chef in several countries including Italy,
Japan, Korea, Thailand and China. In 2005, Garcia opened Elements which
features an eclectic blend of Latin and Asian-inspired dishes. Located
in the heart of Miami's design district, the menu and décor reflect
her simple and ethereal approach to cooking.
Garcia is currently the host of "El Arte del Buen Gusto," one of the
highest rated shows on MGM's 'Casa Club TV' airing both in the United
States and Latin America. She also appears weekly on Telemundo's
nationally syndicated morning show, "Cada Dia con Maria Antonieta." She
can also be heard on Univision Radio as the host of "Con Saxon," a
national cooking show. Her dynamic appeal has also been recognized by
Nestlé and Splenda®. Nestlé tapped her to host the
nationally syndicated segment, "Cocinando con Nestle," and she is the
spokeswomen for SPLENDA® No Calorie Sweetener.
Culinary Competitions for national awards are a key ingredient in
professional development. Watch candidates from each of the four ACF
regions compete for prestigious ACF awards: Chef Educator of the Year,
U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions,
Pastry Chef of the Year, sponsored by Splenda®, and Student
Culinarian of the Year, sponsored by Custom Culinary, Inc. Additional
competitions for students include the Student Team National
Championship, sponsored by R.L. Schreiber, and the Baron H. Galand
Culinary Knowledge Bowl.
Dine Fabulously. What's an ACF convention without great food?
Meet Orlando World Center Marriott Executive Chef Jon Espelage and his
culinary team. They will be responsible for incredible meals during the
convention, including the annual ACF Chef Professionalism Award
Luncheon, the formal and elegant President's Grand Ball and the annual
American Academy of Chefs' Induction Dinner.
Dollar for dollar. The ACF National Convention is an incredible
value. Don't miss the chance to increase that value further! Register by
June 15 and receive a discount off the full registration rates. Don't
wait, register today online at www.acfchefs.org,
or look for the registration form included in the current and future
issues of NCR.
Award Applications Available for CCF 2007 Michael Ty Endowment
Fund
The Chef & Child Foundation is calling for award applications for
the 2007 Michael Ty Endowment Fund. Applications are available at http://www.acfchefs.org/Content/ACFPrograms/ChefandChild/,
and are due by May 31, 2007.
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 and obesity, 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.
Attend the National Restaurant Association
Restaurant, Hotel-Motel Show®
The National Restaurant Association (NRA) Restaurant, Hotel-Motel
Show® will take place May 19-22 in Chicago, and promises to be an
exciting time for all who attend!
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 2,100 exhibiting companies from more than 100
countries will demonstrate the latest products and technologies. There
will also be more than 60 free education sessions delivering solutions
for today's challenges.
Chef Day
May 22 is Chef Day, and chefs are asked to wear their chef coats. This
is an outstanding opportunity to network with other chefs from around
the world, see cooking demonstrations, and find the latest trends in
food, beverages, ingredients, equipment and food-safety techniques.
The day also features these special chef-focused education sessions:
* Culinology and Innovation in Food Product Development, 10-11:30
a.m.
* How to Capitalize on Growing Consumer Interest in Health and
Nutrition, Noon-1:30 p.m.
* Going Organic: Views from the Farm and the Kitchen, 2 - 3:30 p.m.
ACF Culinary Regional Team USA Defends Title at American Culinary
Classic
You won't want to miss ACF Culinary Regional Team USA defending the U.S.
title at the American Culinary Classic, May 19-22, at the Culinary
Scene. Held every four years, this international culinary competition
features 12 teams from around the world: Bahamas, Canada, Czech
Republic, Germany, Great Britain, Italy, New Zealand, Norway,
Switzerland, Turkey, USA and Wales.
ACF Culinary Regional Team USA is led by team coach Jill Bosich, CEC,
CCE, AAC, executive chef/energy programs advisor, Southern California
Gas Company, Downey, Calif., ACF Orange Empire Chefs & Professional
Cooks Association; and Team Captain Michael Matarazzo, senior sous chef,
Westchester Country Club, Rye, N.Y., ACF National Chapter. Team members
are: Scott Fetty, chef/instructor, Pennsylvania Culinary Institute,
Pittsburgh, ACF Pittsburgh Chapter; Joseph M. Leonardi, department chair
and assistant professor, Johnson & Wales University College of
Culinary Arts, Providence, R. I., ACF Rhode Island Chapter; Craig
Peterson, executive chef, Hallbrook Country Club, Leawood, Kan.; ACF
Greater Kansas City Chefs Association; and Timothy Prefontaine, CSC,
executive sous chef, River Oaks Country Club, Houston, ACF Chapter of
Northern New Hampshire; and Mellisa K. Root, pastry chef, River Oaks
Country Club.
Visit www.worldofmbi.com for
information and competition schedules. The American Culinary Classic is
owned and produced by the National Restaurant Association in cooperation
with ACF, and is sanctioned by the World Association of Chefs
Societies.
Registration is $70 per person, and you can register online at
www.restaurant.org/show/attendees/registration.cfm. Have your company's
tax ID number and credit card ready. If you have questions, e-mail nraregistration@dineout.org,
or call customer service at (312) 580-5410.
Cook Street School of Fine Cooking Receives ACFF Assurance
Award
Cook Street School of Fine Cooking in Denver is the most recent
recipient of the American Culinary Federation Foundation (ACFF)
Educational Assurance Award. The Professional Food & Wine Career
Program offered at the facility has met or exceeded ACFF standards for
quality culinary education. Executive Chef and Director of Cook Street
School of Fine Cooking Michael Comstedt, CEC, CCE, has designed and
implemented a specialized culinary-art training program that meets or
exceeds its own standards, and provides the outcomes that they predict
for graduate success.
The ACFF Educational Assurance program recognizes specialized and
short-term culinary programs that are designed and administered with
quality of education as the main focus. The program requires an
application to illustrate the mission and objectives of the program,
followed by a site visit by at least two ACF-certified chefs to verify
that the administration, instructional staff and facilities meet or
exceed high educational standards. To see other ACFF Educational
Assurance recipients, visit http://www.acfchefs.org/Content/Education/National_Educational.htm.
Proctor & Gamble Professional™ Products
Procter & Gamble Professional™, the away-from-home division of
consumer products giant Procter & Gamble, provides the foodservice
industry with a complete line of cleaning and sanitation solutions for
establishments that serve and prepare food, including restaurants,
schools, supermarkets and health care facilities.
The Foodservice business provides holistic programs with quality
products, equipment and employee training materials to enable back and
front of house cleaning and sanitation. The business features a complete
line of Dawn® products consisting of Dawn Manual Pot and Pan
Detergent, Dawn Packets, Dawn Power Dissolver, Dawn Heavy Duty Degreaser
and Dawn Heavy Duty Floor, all designed to remove tough grease on back
of house kitchen surfaces. Other products featured in the Foodservice
business include Comet® Cleaner with Bleach, Spic and Span®
Disinfecting All-Purpose Spray & Glass Cleaner and Clean Quick®
Broad Range Quaternary Sanitizer.
In addition to the foodservice industry, P&G Professional is also a
major player in the convenience store, janitorial and lodging segments,
to which it supplies trusted P&G brands such as Tide®,
Downy®, Mr. Clean®, Spic and Span, Febreze®,
Bounty®, Folgers® and Millstone®. P&G Professional
also features its own brand, P&G Pro Line™, a complete line of
products for finished floors, carpets, and daily and specialty
cleaning.
P&G Professional offers complete solutions through products,
services and support, and the division draws on P&G's technical
expertise and resources to help customers solve problems.
