ACF Today Vol. V, No. 17
June 26, 2007
In this edition . . .
- Planning to Attend the 2007 American Culinary Federation National
Convention?
- Attention: American Culinary Federation Foundation Accreditation
Program Coordinators and Compliance Directors
- ACF Practical Testing Train-the-Trainer Program-Coming to a Town
Near You
- The OHAUS EB-"Computes Baker's Percentages"
Planning to Attend the 2007 American Culinary
Federation National Convention?
Discounted Room Rate Now Offered Until July 1!
The discounted room rate of $149 per night is now available for ACF
convention attendees until July 1. This rate is good for three nights
before and three nights after the convention. Act now and save! There
won't be a better opportunity to experience a family vacation in one of
the most sought-after vacation cities.
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 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 J. Kevin
Walker, CMC, Ernst Gruch, CMC, AAC, Steve Jilleba, CMC, CCE, AAC, Daniel
Scannell, CMC, 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.
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.
The original application due date of June 15 has been extended. For
categories and to submit an application today, visit www.acfchefs.org.
ACF Culinary Youth Team USA Tryouts
to be held at ACF's 2007 National Convention
Teams of young chefs from around the country will compete on Sunday,
July 22 at the Orlando World Center Marriott to determine who will
represent ACF Culinary Youth Team USA.
There will be a cold-food and hot-food portion to the competition. For
the cold-food portion, teams will be required to produce two restaurant
platters for two. For the hot-food portion, teams will be required to
produce a four-course signature meal for four in the standard
ninety-minute time frame.
The following teams will compete on Sunday:
Thomas Recinella CEC, AAC
|
ACF Chefs and Cooks of the Catskill Mountains |
Felix Sturmer
|
ACF Greater Kansas City Chefs Association |
Randy Torres
|
Santa Clara Valley Chapter |
Rudy Garcia
|
Chefs de Cuisine Association of California |
| Aidan Murphy CMC |
Chefs de Cuisine Association of St. Louis |
The winning team will be known as the ACF Culinary Youth Team USA. A
runner-up team may be selected as an apprentice team for ACF Culinary
National Team USA based on performance.
ACF Culinary Youth Team USA is part of the ACF Culinary Team USA three
tiered structure that includes the national and regional teams, and is
managed by Steven Jilleba, CMC, CCE, AAC, chair of the ACF Culinary
Competitions Committee and corporate executive chef at Unilever
Foodsolutions, Lisle, Ill. The team will compete at the International
Culinary Exhibition (IKA)-more commonly know as the "culinary Olympics"
in Erfurt, Germany, in October 2008." For more information, visit www.acfchefs.org.
Attention: American Culinary Federation Foundation Accreditation
Program Coordinators and Compliance Directors
American Culinary Federation Foundation
Accreditation Workshop
Wednesday July 25, 2007
9 a.m.- 4 p.m.
Orlando Culinary Academy
8511 Commodity Circle, Orlando, FL 32819
Cost:
$125 and includes lunch, handouts, disk of reporting files, round-trip
transportation to the school from the ACF National Convention hotel
Workshop overview:
- Understand the recent developments in ACFFAC standards
- Ascertain ACFFAC policies and procedures and required knowledge and
competencies
- Learn about the requirements for bachelor's degree accreditation and
eligibility requirements
- Roundtable discussions of recent program changes and networking of
ideas
- Detailed review of electronic self-study and delivery format
Registration:
Complete the registration
form, and mail it in with your payment by Monday, July 9 to:
Candice Childers
Accreditation Manager
American Culinary Federation Foundation
180 Center Place Way
St Augustine, FL 32095
Information:
Call Candice Childers, American Culinary Federation Foundation
Accreditation Manager, (800) 624-9458, ext. 120
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.
The OHAUS EB-"Computes Baker's Percentages"
Along with the new Valor 3000 Xtreme, OHAUS offers another scale for the
quick calculation of Baker's Percentages - the OHAUS EB. Just tare your
container, scale your flour in one of four weighing units - kg, g, lb
and oz - and then press the "%" key. Each ingredient weighed after this
will be displayed as a % of the flour's weight. No more hand
calculations of what 35% of the flour weight is - the EB will tell you.
The EB also features a wide housing and large 11.6 x 8.9" removable
stainless steel platform which can accommodate large pans and bowls, and
its four large rubber feet provide a firm stance on the work surface.
Offering a level of precision not found in other baker's scales, the EB
comes in four models from 3kg (6.6lb) x 0.1g to 30kg (66lb) x 1g.
Results are shown clearly in the large, backlit LCD display, and for
easy portability, the EB has a 80-hour internal, rechargeable battery
(or you can use the included AC adapter). For more information and to
receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE2,
valid until 8/3/2007 and offer only from Ohaus.
