ACF Today Vol. V, No. 19
July 26, 2007
In this edition . . .
- Culinary Winners Honored at the 57th Annual American Culinary
Federation National Convention
- Aidan Murphy, CMC, AAC, Declared Winner of WACS Global Chefs
Challenge Continental Competition
- ACF Culinary Youth Team USA Named
- ACF Sincerely Thanks the Sponsors of the 2007 ACF National
Convention!
- ACF Practical Testing Train-the-Trainer Program
- Support the Chef & Child Foundation by Purchasing Whole Maine
Live Lobsters through LobsterSelect.com
- Register for the NAFEM Show and Receive Complimentary Badges and
More!
- Join fellow Chefs and Share your Opinion about Healthy Menu Items
in Restaurants
- Valor 3000 Xtreme -- "Computes Baker's Percentages and Specific
Gravity"
Culinary Winners Honored at the 57th Annual American Culinary Federation
National Convention
The American Culinary Federation (ACF) presented national culinary
awards at the 2007 ACF National Convention, the largest gathering of
culinarians in the United States, July 21-24 in Orlando.
More than 2,100 chefs, culinarians and foodservice representatives
attended the ACF national convention, which featured a trade show with
127 exhibitor booths, professional development seminars, unique culinary
demonstrations, the sold-out second annual Certified Master Chefs
dinner, national-award presentations and culinary competitions.
Culinarians from each ACF Region-Central, Northeast, Southeast and
Western-who earned the right to compete at national convention by
winning local, state and regional competitions, competed for national
awards. The national winners were:
U.S.A.'s Chef of the Year™, sponsored by Unilever
Foodsolutions
J. Kevin Walker, certified master chef (CMC); executive chef, Cherokee
Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.
ACF National Pastry Chef of the Year, sponsored by
Splenda®
Patricia Nash; pastry chef, Westchester Country Club, Rye, N.Y.; Chefs
Association of Westchester and Lower Connecticut
ACF National Chef Educator of the Year
Norman Hart, certified executive chef (CEC), certified culinary educator
(CCE), American Academy of Chefs (AAC); culinary instructor, Art
Institute of Pittsburgh, Pittsburgh; ACF Pittsburgh Chapter
ACF National Student Culinarian of the Year, sponsored by Custom
Culinary, Inc.
Carol Chandler, certified culinarian (CC), University of Montana College
of Technology, Missoula, Mont.; ACF Montana Chefs Association
ACF National Student Team Championship, sponsored by R.L. Schreiber,
Inc.
ACF Western North Carolina Culinary Association; Asheville-Buncombe
Technical Community College, Asheville, N.C. - Michelle Bailey; Daniel
Gorman; Matthew Gruber; Jason Huang, captain; and Chambli Stuber. Team
coach, Bronwen McCormick.
Chef Professionalism Award, sponsored by Nestlé
FoodServices
Michael Beriau, CEC, AAC; executive chef, White Cliffs Country Club,
Plymouth, Mass.; ACF Montana Chefs Association
Hermann G. Rusch Chef's Achievement Award
Louis Perrotte, CEC, AAC; chef/owner, Le Coq Au Vin, Orlando; ACF
Central Florida Chapter
Baron H. Galand Culinary Knowledge Bowl
New England Culinary Institute, Montpelier, Vt. - Jakub Cogswell, Angel
Custodio, Rosalynn Kooker, Joseph Mitchell and Jeff Surdel. Team coach,
Dina Altieri, CEC, CCE.
Other awards presented at the convention include the following by the
AAC:
AAC Culinary Hall of Fame Celebrated Chef
James Beard, inducted posthumously. The award was accepted on behalf of
the James Beard Foundation by Norman Van Aken, chef/proprietor of
Norman's, Orlando, Fla.
Thomas Keller, chef/owner, The French Laundry, Yountville, Calif.
AAC Chair's Medal
Thomas Macrina, CEC, certified culinary administrator (CCA), AAC,
executive chef, Desmond Great Valley Hotel and Conference Center,
Malvern, Pa. ACF Philadelphia Chapter
Look for a special edition of ACF Today due
out next week with a complete listing of the awards and honors
distributed at the 2007 ACF National Convention.
Aidan Murphy, CMC, AAC, Declared Winner of WACS Global Chefs
Challenge Continental Finals for the Americas
Aidan Murphy, CMC, AAC, representing the United States, was named the
winner of the World Association of Chefs Societies (WACS) Global Chefs
Challenge Continental Finals for the Americas, which took place at the
Orlando Culinary Academy. Murphy, executive chef at Old Warson Country
Club in St. Louis and a member of the ACF Chefs de Cuisine Association
of St. Louis, Inc., competed against 12 chefs from North, Central and
South America. Brad Horen of Canada placed second and Tracey Sweeting
from the Bahamas was third. Murphy will now compete against
international representatives from Africa, Asia, the Pacific and three
European regions for the world title at the 33rd World Congress in
Dubai, United Arab Emirates, May 12-15, 2008.
Preliminary competitions for the WACS Global Chefs Challenge began in
2006, when each WACS member country had the opportunity to hold a
culinary competition to determine its country's chef candidate. Those
countries that did not hold a competition selected candidates. This
year, the winners/nominees are competing in continental competitions
representing Africa, Asia, the Americas, the Pacific and three regions
in Europe. For more information, visit www.wacs2000.org.
Sponsors of the WACS Global Chefs Challenge are: Unilever Foodsolutions,
global sponsor; R. L. Schreiber, Inc.; Cheney Brothers, Inc. Food
Service Distributor; Culinary Classics; Gary's Seafood; Harvill's
Produce; Royal Doulton China; and NewChef Fashion, Inc., official
outfitter.
ACF Culinary Youth Team USA Named
The convention also served as the location for the finals of the ACF
Culinary Youth Team USA culinary competition to determine the youth team
that officially represents America in international culinary
competitions. The ACF Chefs de Cuisine Association of St. Louis, Inc.
Team comprised of Michael Bush, John Gelineau, Mike Palazzola, Wayne
Sieve and Kevin Taylor, was named the new youth team. They will compete
alongside the ACF Culinary Team USA national and regional teams at the
Internationale Kochkunst Ausstellung (IKA) International Culinary
Art Competition, known as the "Culinary Olympics", in Erfurt, Germany,
Oct. 19-22, 2008.
ACF Sincerely Thanks the Sponsors of the 2007 ACF National
Convention!
Diamond
Custom Culinary™
Le Cordon Bleu Schools North America
Nestlé FoodServices North America
R.L. Schreiber, Inc.
Grand Platinum
Splenda®
Tyson Foods, Inc.
Unilever Foodsolutions
Gold
The Art Institutes
Buckhead Beef Company
Cleveland Range, LLC
Santé -The Magazine for Restaurant Professionals
Silver
Contessa Premium Foods
Ecolab
Federation of Québec Maple Syrup Producers
Johnson & Wales University
U.S. Foodservice
Bronze
American Lamb Board
Boggiatto Produce, Inc.
Butterball Farms, Inc.
The Cheesecake Factory Bakery Inc.
GFF,Inc./Girard's Dressings
Hass Avocado Board
Maine Lobster Promotion Council
Wisconsin Milk Marketing Board
Cobalt
Ajinomoto Food Ingredients, LLC
Canada Cutlery Inc.
Mind's Eye Resource Management, LLC
RC Fine Foods
Schulstad Royal Danish Pastry
The Soyfoods Council
Copper
J. R. Simplot Company
Sweet Street Desserts
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 CEC, CEPC or CCE interested in becoming an
ACF practical-exam evaluator, is to attend an ACF Train-the-Trainer
(TTT) Program. The following TTT programs will be held next month.
August 2
Columbus State Community College
Administrator: Mokie Steiskal, PhD., CCE; msteiska@cscc.edu
(614) 287-2572
August 23
The Art Institute of Ft. Lauderdale
Administrator: Jack Kane, CEC, CCE, CCA; jgkane@aii.edu
(954) 308-2639
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. Preregistration is required.
Day 2: Certification candidates will take an ACF practical exam
(practical-testing fee applies) and ACF CECs, CEPCs and CCEs 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 practical-exam
evaluators must be on file at ACF 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 Columbus or Ft. Lauderdale program, log on to the
ACF Web site under Education, Train the Trainer Program at www.acfchefs.org, or call the ACF
national office at (800) 624-9458, Ext. 101.
Support the Chef & Child Foundation by Purchasing Whole Maine
Live Lobsters through LobsterSelect.com
You can visit the wharf each morning to buy your whole Maine lobsters,
or you can order them from your office, anytime. And while you're at it,
you'll be supporting the Chef & Child Foundation.
Members of the American Culinary Federation can purchase whole Maine
live lobsters so fresh and sweet they had to have been in the pure,
temperate waters from the northernmost part of the Gulf of Maine the day
before. (If Fed-Ex offers next-day delivery to your area, they were - in
our all-natural remote Beal's Island lobster pound!)
And when members of ACF order the delicious lobsters, you are supporting
the Chef & Child Foundation in its campaign against childhood
hunger, malnutrition and obesity. Making a purchase of live lobsters at
wholesale market prices couldn't be easier at http://ccf.lobsterselect.com.
LobsterSelect will donate to the Chef & Child Foundation a
percentage of its sales on all lobsters purchased by ACF members at http://ccf.lobsterselect.com,
as follows:
- 3% for the first $100,000 in sales
- 4% up to $250,000 in sales
- 5% for sales over $500,000
Once $500,000 in sales is reached, LobsterSelect will donate 5% to
the Foundation on any lobster order (regardless of dollar amount)
… forever … as long as the order is placed at the
special ccf.lobsterselect.com site.
(Orders placed at www.lobsterselect.com will result in the same
delicious Maine lobsters, but not the donation.)
LobsterSelect and the American Culinary Federation: Partners in Good
Nutrition and Good Taste
Register for the NAFEM Show and Receive Complimentary Badges and
More!
The North American Association of Food Equipment Manufacturers (NAFEM)
invites ACF members to participate in The NAFEM Show, October 11-13, in
Atlanta through two exciting programs - Complimentary Badges and
Attendee Scholarships.
COMPLIMENTARY BADGES
The Complimentary Badge program offers free badges to all ACF members
who follow this simple process:
a. Register online at www.thenafemshow.org by
September 28
b. Enter the ACF code: AP43
NAFEM will mail complimentary badges directly to registrants before the
show.
The show also offers ACF the opportunity to participate in an Attendee
Scholarship program. This program makes it easy to attend the show by
providing $500 travel stipends to individuals who adhere to the
following instructions and who meet the following criteria: Visit www.thenafemshow.org, click
"Register Today!" and follow the prompts through the registration
process; apply by August 11; enter the ACF code: AP43; be an ACF member
in good standing; hold current employment with an entity recognized by
ACF; did not attend the last NAFEM show in 2005; and reserve and stay in
a hotel room within the show's official hotel block.
Once the criteria, including on-site participation, are confirmed, NAFEM
will mail each participant a $500 travel stipend after the show.
The NAFEM Show is a biennial trade show featuring more than 600
manufacturers of commercial foodservice equipment and supplies used for
food preparation, cooking, storage and table service.
Join fellow Chefs and Share your Opinion about Healthy Menu Items
in Restaurants
To help make menu items healthier, nutrition professionals at Clemson
University, Clemson, S.C., and Pennsylvania State University, State
College, Pa., invite ACF members to participate in an online survey.
Please complete the survey within two weeks. If you have questions or
would like additional information, contact Margaret Condrasky, Ed.D, RD,
CCE, at (864) 656-6554 or mcondra@clemson.edu.
Valor 3000 Xtreme -- "Computes Baker's Percentages and Specific
Gravity"
The new Ohaus Valor 3000 Xtreme can quickly compute Baker's
Percentages. Just weigh the flour on the Valor 3000 Xtreme, quickly
switch over to the % Weighing unit, lock in the weight, and the Xtreme
will display every other ingredient as a % of the flour's weight. For
Specific Gravity Determination, the Valor 3000 will display a sample's
weight relative to the specific gravity of water. Even though the Valor
3000 Xtreme has almost any weighing unit you will require for culinary
use -- kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces
of water -- you can quickly set the scale to show only the units you
need. All results are shown through the large, backlit LCD display, and
the Valor can be powered using either "C" cell batteries, or with the
included AC adapter. Models from 200g x 0.01g to 6kg x 1g for dry use,
and washable models from 300g x 0.02g to 6kg by 2g. Call (800) 672-7722
ext. 7021 for 25% off list and free shipping on any Valor 3000 Xtreme.
Offer code ACFE4, valid until 8/31/2007 and offer only from Ohaus.
