ACF Today Vol. V, No. 21
August 21, 2007
In this edition . . .
- Special Presidential Awards Presented at 2007 ACF National
Convention
- 2007 ACF National Convention Photos Online
- Plan for the 2008 ACF Regional Conferences
- ACFFAC Grants Accreditation to Culinary Programs
- Join fellow chefs in sharing your opinion about healthy menu
items in restaurants!
- Attend the Florida Restaurant & Lodging Show taking place
September 7-9 at the Orange County Convention Center in Orlando,
Fla.
- The Ultimate Wine and Dinner Auction at the Olympic Club
- Find What You're Looking For at NichePork.org
- OHAUS Defender 3000 - "Economical Receiving Scale"
- Kraft Works is the FREE program exclusively for
foodservice professionals.
Special Presidential Awards Presented at 2007 ACF National
Convention
The American Culinary Federation (ACF) honored three culinarians and two
companies with special presidential awards at the 2007 ACF National
Convention in Orlando, July 21-24. These awards were given at the
discretion of ACF President John Kinsella, CMC, CCE, AAC. The recipients
were recognized for their unique contributions to the culinary industry
within the past year.
President's Award
Jill Bosich, CEC, CCE, AAC, executive chef/energy-programs
advisor, Southern California Gas Company, Downey, Calif.; ACF Orange
Empire Chefs & Professional Cooks Association, for her work as
manager of ACF Culinary Regional Team USA.
ACF Leadership Award
Michael Bologna, CEC, CCE, AAC; educator, Chattahoochee Technical
College, Marietta, Ga.; ACF Greater Atlanta Chapter, Inc., for his role
with the ACF Strategic Planning committee
ACF Industry Partnership Award
Nestlé FoodServices North America, for exemplary support of ACF,
its mission and programs, as well as overall advancement of the culinary
arts and outstanding contributions to the U.S. foodservice industry
Excellence in Education Award
Johnson & Wales University
ACF Humanitarian Award
Jean-Robert de Cavel, co-owner, Jean-Robert at Pigall's, JeanRo
Bistro and PhoParis, Cincinnati, for his work with sudden infant death
syndrome (SIDS)
2007 ACF National Convention Photos Online
The photos taken by Universal Image at the 2007 ACF National Convention
are available online. Go to www.photoreflect.com/scripts/prsm.dll?eventthumbs?event=07PF005X
and enter the password acfchefs. Enjoy!
Plan for the 2008 ACF Regional Conferences
The new year will be here before you know it, so now is the
perfect time to plan for the 2008 ACF Regional Conferences. Early Bird
Discounts are available on attendee registration, tradeshow exhibitor
booths, hotel room rates, and airfare. Visit www.acfchefs.org for the
most up to date information - schedules, host hotel and city profiles,
downloadable registration forms, and more - for each of the 2008
Regional Conferences. When it comes to Achieving Culinary Excellence, it's never too
early to plan.
CENTRAL REGIONAL
CONFERENCE
Barbeque & All That Jazz….
February 8-10, 2008
Kansas City, Mo.
Hyatt Regency Crown Center
Hosted by ACF Greater Kansas City Chefs Association
SOUTHEAST REGIONAL
CONFERENCE
A Culinary Revolution
March 1-3, 2008
Williamsburg Lodge
Colonial Williamsburg, Va.
Hosted by ACF Virginia Chefs Association
NORTHEAST REGIONAL
CONFERENCE
April 5-7, 2008
Hilton Netherland Plaza
Cincinnati, Ohio
Hosted by ACF Greater Cincinnati Chapter
WESTERN REGIONAL
CONFERENCE
See What The BUZZ is all about
April 19-21, 2008
Hilton Salt Lake City Center
Salt Lake City, Utah
Hosted by ACF Beehive Chapter, Inc.
ACFFAC
Grants Accreditation to Culinary Programs
The following postsecondary programs were recently granted accreditation
by the American Culinary Federation Foundation Accrediting Commission
(ACFFAC):
Art Institute of Atlanta Culinary Arts, Atlanta, Ga.
Bachelor of Science in Culinary Management
Center for Culinary Arts, Manila, Quezon City, Philippines
Diploma and Certificate of Culinary Arts and Technology
Florida Culinary Institute, A Division of New England Tech, West Palm
Beach, Fla.
Bachelor of Science in Culinary Management
Institute of Technology-Clovis, Clovis, Calif.
Professional Diploma of Culinary Arts
Institute of Technology-Modesto, Modesto, Calif.
Professional Diploma of Culinary Arts
Institute of Technology-Roseville, Roseville, Calif.
Professional Diploma of Culinary Arts
Kauai Community College, Lihue, Hawaii
Associate of Applied Science in Culinary Arts
Manatee Technical Institute, Bradenton, Fla.
Certificate in Culinary Arts
North Georgia Tech College, Blairsville, Ga.
Culinary Arts Diploma, Associate of Applied Science in Culinary Arts
Southwestern Oregon Community College, Coos Bay, Ore.
Associate of Applied Science in Culinary Management
Sullivan University, Lexington Campus, Lexington, Ky.
Associate of Science in Culinary Arts
Join fellow chefs in sharing your opinion about healthy menu items
in restaurants!
ACF members are invited to participate in an online survey to help
culinary and nutrition professionals at Clemson University and
Pennsylvania State University better understand what chefs think about
how to make menu items healthier at
https://online.survey.psu.edu/chef/.
Please complete the survey within two weeks. If you have any questions
or would like additional information, please contact Margaret Condrasky
at (864) 656-6554 or mcondra@clemson.edu. Thank you.
Attend the Florida Restaurant & Lodging Show taking place
September 7-9 at the Orange County Convention Center in Orlando,
Fla.
The Florida Restaurant & Lodging Show offers an exciting array of
features to enhance your professional development as well as entertain
you!
- Ferdinand Metz Foodservice Forum - Education designed by Ferdinand
Metz, CMC, AAC, HOF, and taught by industry experts
- PMQ's Orlando Pizza Show
- Ultimate Barista Challenge® USA
- Consultant Services Center featuring FCSI Consultants
- New Product Gallery
- World Class Culinary Competitions
- Chef's Table Luncheons
- Get a year's worth of sourcing and market information in only three
days!
Visit www.flrestaurantandlodgingshow.com/acf for a $5 discount off the
$50 registration fee. Discount will be assessed at time of check
out.
Sponsored by: Florida Restaurant & Lodging Association
Produced and Managed by: Reed Exhibitions
The Ultimate Wine and Dinner Auction at the Olympic Club
The Ultimate Wine Dinner and Auction, presented by Evian Natural Spring
Water, will take place on Saturday, October 6 at San Francisco's The
Olympic Club in the Lakeside Clubhouse. Hosted by Master Sommeliers
Nunzio Alioto, Randall Bertao, Robert Bigelow, Shayn Bjornholm, Brian
Cronin, Tim Gaiser, Keith Goldston, Reggie Narito and others, the event
benefits the Guild of Sommeliers Education Foundation Scholarship
program and the Olympic Club Foundation. Some of the 26 vintners are
Chappellet Vineyards, Darioush, David Arthur Vineyards, Duckhorn
Vineyards, Far Niente, Iron Horse, Joseph Phelps Vineyards, L'Aventure,
Rudd and ZD Wines. The evening starts at 6 p.m. with a reception
followed by dinner at 7 p.m. Highlights include a Ruinart Champagne
reception, Roth Vodka martini bar, and live and silent auctions of
premium wines, wine country travels and luxury items. The cost is $250
per person and a sponsor table of eight is $5,000. For tickets and
additional information call, 415-345-5230.
Heirloom breeds, organic, naturally raised, locally grown and
antibiotic-free pork - niche pork producers can supply the special
attributes your customers want. Visit www.nichepork.org to find what
you're looking for.
Defender 3000 -- "Economical Receiving Scale"
OHAUS brings a new line of affordable receiving scales to the market.
For applications where higher capacities are required, the new OHAUS
Defender 3000 series offers models ranging from 60 lb up to 600 lb in
capacity, great for receiving and larger volume weighing. With a welded
steel frame and stainless steel platform, the Defender 3000 is designed
to provide years of service. The included counting mode can be also used
for counting service items and linens in bulk. Displaying weights in kg,
lb, lb:oz, oz or g, the Defender 3000 is powered by either an 80-hour
internal rechargeable battery or can be run on the included AC adapter.
Priced from $395 to $499, the new OHAUS Defender 3000 offers unbeatable
precision and durability for the dollar. For more information or to
receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE6,
valid until 9/21/2007 and offer only from Ohaus.
"Kraft Works is the FREE program exclusively for
foodservice professionals."
John Li
Senior Executive Chef, Kraft Culinary Centre
All across North America, foodservice professionals are discovering the
Kraft Works advantage. Now, you're invited to experience the many
business-building benefits of membership. Sign up online in minutes.
It's FREE!
The driving force behind the Kraft Works program is our dedicated
team of chefs and industry experts. They're continually researching the
latest food trends, creating inspired recipes and providing ideas to
help your business prosper. By joining Kraft Works, you'll
receive ongoing communications from our team - including e-mails filled
with exclusive content. Plus, you'll have complete access to the
Kraft Works website, where you'll find industry trends, business
articles, healthy living tips and an extensive recipe database. Search
hundreds of recipes quickly by meal part, day part and brand. Plus,
store favorites in the online recipe box. Discover all that Kraft
Works has to offer.
Join now and build your business the Kraft Works way.
