ACF Today Vol. V, No. 15
June 11, 2007
In this edition . . .
- Planning to Attend the 2007 ACF National Convention?
- The American Academy of Chefs Officer Votes are In!
- ACF Practical Testing Train-the-Trainer Program-Coming to a Town
Near You
- Procter & Gamble Professional™ Products
- Valor 3000 Xtreme - "Precision and Durability"
- CAFÉ Workshops: It's Not Too Late to Register for the Second
Half of Summer!
Planning to Attend the 2007 ACF National
Convention?
$$$ Register Now and SAVE $$$
There's still time to take advantage of the early registration
discount, but you better act fast. The deadline is June 15! It's easy to
register online, or download the registration form.
Guest presenters include John Folse, CEC, AAC, HBOT, Martin Yan, HAAC,
HHOF, Ewald Notter, Norman Van Aken, Lorena Garcia, The French Pastry
School, and more! Add in the competitions, the Trade Show, the Knowledge
Bowl, book signings, and meal functions… there's so much to do!
Check out www.acfchefs.org for the complete programming schedule.
Don't delay - register today!
Take the Cold-Food Challenge!
Don't miss the 2007 ACF National Convention Culinary Salon, sponsored by
The Art Institutes, which will take place during the Trade Show, July
22.
The cold-food salon is open to professionals and students. The entry fee
is $50 for ACF members and $75 for nonmembers. First-place winners in
each of the five categories receive $500, and all entries are eligible
for ACF competition medals.
Applications are due by June 15. For categories and an application,
visit www.acfchefs.org.
Judging Competitions Seminar Offered at ACF National
Convention
ACF members interested in becoming ACF-approved competition judges may
attend the required eight-hour training seminar for judging culinary
competitions at the ACF National Convention, Friday, July 20, at 8 a.m.
Current judges may attend in order to fulfill the refresher requirement
needed to maintain status as an approved judge.
Candidates must be ACF members in good standing, be certified at the
certified sous chef (CSC) level or higher, have won three gold medals
and be approved for training by the chair of the Culinary Competition
Committee. Attendees must register in advance with the national office
and have an approved application on file. Contact Tracy Smith at (800)
624-9458, ext. 114, for more information or to register for the
seminar.
Presented by: Jill Bosich, CEC, CCE, AAC, executive chef, Energy
Programs Advisor, Southern California Gas Company, Downey,
Calif.
ACF is pleased to announce the Second Annual Certified Master Chefs
Dinner during the 2007 ACF National Convention in Orlando on Sunday,
July 22. The dinner, which will be held in the Orlando World Center
Marriott, features certified master chefs working alongside ACF
junior-members to create tasting plates that will excite even the most
discriminating palate.
Don't miss this unique opportunity to meet and talk with Ernst Gruch,
CMC, AAC, Steve Jilleba, CMC, CCE, AAC, John Kinsella, CMC, CCE, AAC,
Edward Leonard, CMC, AAC, and other ACF-Certified Master Chefs.
Tickets are $100, and can be purchased online at www.acfchefs.org.
Support the Chef & Child Foundation and You Could Win
Half
Looking for a win/win bet? The Chef & Child Foundation will hold a
50/50 raffle during the 2007 ACF National Convention in Orlando. The
suggested donation is $5 for two tickets, $10 for five tickets or $20
for ten tickets. Get your tickets from any CCF board member. Tickets are
available for purchase or contribution from 3:00 p.m. Friday, July 20
until 10:00 a.m. Tuesday, July 24. Half of the proceeds benefit Chef
& Child Foundation and the other half goes to the winning ticket
holder. Good luck!
A single winner will be chosen at random at a drawing conducted on
Tuesday, July 24, at the Viva Las Vegas Awards & Recognition Brunch
from 11:30 a.m. - 1:00 p.m. The cash prize is 50% of the total
contributions towards the sale of tickets.
This raffle is sponsored by the American Culinary
Federation Chef & Child Foundation, 180 Center Place Way, St.
Augustine, Fla., 32095. No purchase or contribution is necessary.
Minimum $2.50 per ticket donation is suggested.
The American Academy of Chefs Officer Votes are
In!
On behalf of the American Academy of Chefs, John Minniti, CEC, AAC, AAC
national chair, is pleased to announce that Thomas J. Macrina, CEC, CCA,
AAC, has been elected as national chair and Stafford T. DeCambra, CEC,
CCE, CCA, AAC, has been elected as national vice chair of the American
Academy of Chefs. Chef Macrina has been a member of ACF since 1976, a
fellow of the Academy since 1987, and has served the Academy as national
vice chair since 2003. Chef DeCambra has been a member of ACF since
1981, and a fellow of the Academy since 1991.
The Academy would like to congratulate all the candidates on running
their campaigns with professionalism and integrity. AAC is indeed
fortunate to have so many chefs of such high caliber who wish to serve
the organization. In addition, thank you to the membership of the
Academy for their involvement and interest in this election. Of the 731
eligible voters, 483 ballots were returned. This is a 67% response
rate.
The newly elected officers will be sworn in by President John Kinsella,
CMC, CCE, AAC, during the Academy meeting on July 20 at 1 p.m., and will
officially assume their duties as Academy officers at the close of the
2007 ACF National Convention.
Please find a summary of the vote distribution below:
National Chair
Thomas Macrina - 420 votes
National Vice Chair
Stafford DeCambra - 161 votes
John Bogacki - 49 votes
Joseph Eidem - 74 votes
John Kaufmann - 95 votes
James Taylor - 101 votes
Please join John Minniti in welcoming and supporting the new officers of
the American Academy of Chefs.
ACF Practical Testing Train-the-Trainer Program-Coming to a Town
Near You
A great opportunity for individuals interested in becoming certified or
who are an ACF-certified executive chef, executive pastry chef, or
culinary educator interested in becoming an ACF practical-exam
evaluator, is to attend an ACF Train-the-Trainer (TTT) Program.
The next TTT program will be held in Appleton, Wis., at the Fox Valley
Technical Center on July 11 and 12 from 9 a.m. to 4:30 p.m.
Schedule:
Day 1: An orientation and detailed overview of the ACF practical-testing
guidelines and requirements. This presentation is perfect for new
certification candidates and for those interested in becoming official
ACF practical-exam evaluators. Pre-registration is required.
Day 2: Certification candidates will take an ACF practical exam
(practical-testing fee applies) and ACF certified executive chefs,
executive pastry chefs and culinary educators interested in becoming
evaluators will serve as apprentice evaluators. Those certified chefs
who have not taken the now required practical exam for certification
must successfully complete the CEC or CEPC practical exam before
becoming an evaluator. Applications to become official practical-exam
evaluators must be on file at the ACF office prior to the event (no fees
apply).
Certification candidates are encouraged to attend both days, and ACF
exam evaluator candidates should plan to attend both days to fulfill
some of the training requirements. A full description of requirements to
become an ACF practical-exam evaluator is posted on the ACF Web site
under certification.
To register for the Appleton program, log on to the ACF Web site under
Education, Train the Trainer Program at www.acfchefs.org,
or call the National Office at (800) 624-9458, Ext. 130.
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.
Valor 3000 Xtreme -"Precision and Durability"
The new Ohaus Valor 3000 Xtreme is a combination of high precision and
durability with readabilities from 2g to 0.02g, depending on model.
Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x
capacity overload and shock protection built in. For dry applications
requiring xtreme precision, the Valor 3000 Xtreme has two models with
sub-gram readability - 200g x 0.01g and 2kg x 0.1g. For everyday use,
the Valor 3000 Xtreme has two models in 3kg or 6kg capacities, both by 1
gram of readability. When a full cleaning is required, the Valor 3000
Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas
in 300g x 0.02g, 3kg x 1g, and 6 kg x 2g readabilities. Every model can
be display weights in kg, g, lb, decimal or 1/8 fractional ounces,
lb:oz, fluid ounces of water. All results are shown clearly in the
bright, backlit LCD display with clear indication of the weighing unit
you are using. Use all the units, or enable only the units you need. For
more information or to receive 25% off list and free shipping, call
(800) 672-7722 ext. 7021. Offer code ACFE1, valid until 7/31/2007 and
offer only from Ohaus.
It's Not Too Late to Register for the Second Half of
Summer!
The Center for the Advancement of Foodservice Education (CAFÉ)
offers a lineup of professional-development workshops designed for
culinary professionals.
Go to "Events" at www.CafeMeetingPlace.com.
July 12-15, 2007 Breads: From Basic to Artisanal
Beginning on Thursday evening and offered at the Florida Culinary
Institute in West Palm Beach, this workshop will be taught by master
bakers who will cover quick breads, yeast breads and flat breads, along
with a historical perspective of each variety.
July 27-29, 2007 American Regional Cuisine
Kendall College in Chicago will offer lecture, demonstration and
hands-on experiences beginning Friday afternoon with highlighted
ingredients from five American Regions: Pacific Northwest, Midwest, New
England, South and Southwest.
August 2-5, 2007 International Cuisines & Wine
Beginning on Thursday evening, the Community College of Southern Nevada
in Las Vegas is featuring four international cuisines: Mexican,
contemporary Chinese, Eastern Mediterranean and French bistro along with
a primer for matching wines to these very different cuisines.
(Registrants must be at least 21 to attend.)
ACF continuing-education hours and Purdue University
continuing-education units are available at all CAFÉ
events.
Visit www.CafeMeetingPlace.com or
call (410) 268-5542 for agendas, registration and hotel information.
