ACF Today Vol. V, No. 22
August 31, 2007
In this edition . . .
- ACF Practical Cooking and Baking Exams September
Schedule
- 2007 Northeast Region Educational Forum, October 26-28
- 2008 ACF Regional Conferences - Important Dates & Discount
Rates
- Palamanui Ground Breaking A Success; Gift From Charles Schwab
Makes Campus Possible
- Support the Chef & Child Foundation by Purchasing Whole Maine
Live Lobsters through LobsterSelect.com
- 2007 ACF National Convention Photos Online
- Stuff Your Menu with Possibilities Using Uncle Bens's® Brand
Stuffing Mixes
- Valor 3000 Xtreme - "NSF Listed & Supports HACCP"
- $$$ Win Money and Support the Culinary Industry $$$
ACF Practical Cooking and Baking Exams September Schedule
Practical cooking and baking exams, at all levels except certified
master chef (CMC) and certified master pastry chef (CMPC), are being
conducted during the month of September. Visit the Certification
section on the ACF Web site to learn the advantages and
criteria for each certification level.
ACF
certification is a symbol of professionalism and a guide by which
any culinarian can shape his or her career. It is an ideal ladder for
career advancement and the food industry needs qualified employees with
proven experience. In addition, ACF certification carries with it the
benefit of being able to document educational and professional
progression throughout one's career, a necessity in today's competitive
culinary arena.
If you are interested in obtaining, renewing or increasing your level of
certification, contact the individual below at the facility nearest you
to sign-up. To see a complete list of testing centers and scheduled
dates other than those noted below, visit Test sites under Certification
on the ACF Web.
September 6: Sullivan University, Louisville, Ky.
Derek Spendlove, CEPC,CCE, AAC; (502) 456-6504, Ext. 8684
Sept. 10: First Coast Technical Institute, St. Augustine, Fla.
David Bearl, CCC, CCE; (904) 829-1060
Sept. 24: Anne Arundel Community College, HCAT Institute, Glen Burnie,
Md.
Frederick A. Parmenter, CEC, CCE; (410) 777-1225
September 26: Art Institute of California, San Diego, Calif.
Mark Blaauboer, CEC; (858) 598-1348
Sept. 29: Kapiolani Community College, Waipahu, Hawaii
Alfredo Cabacungan, CEC, CCE; (808) 734-9486
Mark Wright, CEC, AAC, Northeast Region Vice
President, Invites and Encourages You to Attend the 2007 Northeast
Region Educational Forum
October 26-28
A great opportunity for culinary professionals to broaden their
knowledge is the ACF Northeast Region Educational Forum. The forum,
hosted by ACF Northeast Region Vice President Mark Wright, CEC, AAC, and
AAC Chair Tom Macrina, CEC, AAC, corporate executive chef for the
Desmond Great Valley Hotel and Conference Center, will be a valuable way
to get firsthand knowledge of food-industry trends and the latest
educational initiatives from ACF.
| When: |
October 26-28, 2007 |
| Location: |
Desmond Hotel and Conference Center
One Liberty Boulevard, Malvern, PA 19355
(610) 296-9800 or 800-575-1776
www.desmondgv.com for
directions |
| Room Rate: |
$99.00 per night single or double occupancy
Reserved rooms are limited, so please call as soon as possible!!!
ACF Group rate guaranteed until October 7, 2007 |
| Registration: |
Cost of registration is $130 and includes all educational forums;
Friday evening's ice breaker; breakfast, lunch and dinner on Saturday;
and breakfast and lunch on Sunday
Register Now |
| Questions: |
(610) 249-2131 - acfdvca@aol.com
(716) 481-0378 - cheftvcc@aol.com |
For additional information to expand your knowledge at the 2007 ACF
Northeast Region Educational Forum visit
http://www.acfchefs.org/Content/AboutACF/NationalOfficers/ACFRegions/ne/ne_forum.html
or preview the schedule.
2008 ACF Regional Conferences
- Important Dates & Discount Rates
The 2008 ACF Regional Conferences are beginning to take shape, and there
is valuable information already available
online, including downloadable registration forms, hotel reservation
links, travel information, FAQ pages and preliminary schedules.
When it comes to Achieving Culinary
Excellence, it's never too early to plan!
CENTRAL REGIONAL CONFERENCE
February 8-10, 2008
Kansas City, Mo.
Hyatt Regency Crown Center
Registration Discount Deadline: Jan. 8, 2008 Sign Me Up!
Special Room Rate $139 until Jan. 25, 2008 Book Now!
SOUTHEAST REGIONAL CONFERENCE
March 1-3, 2008
Williamsburg Lodge
Williamsburg, Va.
Registration Discount Deadline Feb. 1, 2008 Sign Me Up!
Special Room Rate $139 until Feb. 8, 2008 Book
Now!
NORTHEAST REGIONAL CONFERENCE
April 5-7, 2008
Hilton Netherland Plaza
Cincinnati, Ohio
Registration Discount Deadline March 5, 2008 Sign Me Up!
Special Room Rate $135 until March 15, 2008 Book Now!
WESTERN REGIONAL CONFERENCE
April 19-21, 2008
Hilton Salt Lake City Center
Salt Lake City, Utah
Registration Discount Deadline March 19, 2008 Sign Me Up!
Special Room Rate $139 until March 4, 2008 Book Now!
Visit www.acfchefs.org
for the most up-to-date 2008 Regional Conference
information.
Palamanui Ground Breaking A Success; Gift From Charles Schwab
Makes Campus Possible
The ACF Kona-Kohala Chefs de Cuisine Chapter was key in making the
Palamanui Ground Breaking held August 25 a success. There were 12
chapter members actively working with the students from the American
Culinary Federation Foundation (ACCFF) Accredited Culinary Arts program
at Kapiolani Community College. The Palamanui site really had a sense of
place with a name that means "place of enlightenment."
The Palamanui development will be located above the Kona Airport where
the new mini-campus of Kapiolani Community College will be located. The
campus is a five million dollar gift from Charles Schwab and the
estimated move date is the middle of 2009.
"Giving the opportunity of education to our big island citizens will
build the stable workforce needed to give gracious professional service,
as well as continuing education in skill-building and personal
development," said Charles Schwab.
Kapiolani Community College students prepared puupuus for 350 guests
that included many VIP's that influenced the design of the culinary and
hotel management programs. In attendance were, Lt. Governor Duke Iona,
Uiniversity of Hawaii President David McClain, University of Hawaii
Regents Kitty Lagareta and Allan Landon, Charles Schwab, Guy Lam, Roger
Harris and Rockne Freitas.
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.
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
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!
STUFF YOUR MENU WITH POSSIBILITIES USING
UNCLE BENS'S® BRAND STUFFING MIXES
The brand you turn to for moist and delicious stuffing
during the holiday season can also be the source of culinary inspiration
throughout the year. Take this ultimate holiday comfort food to unusual
and elegant new places year-round with exciting recipes and special
mix-in ideas using UNCLE BEN'S® Brand Stuffing Mixes. They
are available in Traditional White Bread Stuffing and Classic Cornbread
Stuffing varieties.
Order your cases between Oct. 2, 2007, and Dec. 15, 2007, and receive up
to an $8 per case rebate.
To add new stuff to your menu using UNCLE BEN'S® Brand
Stuffing Mixes, call 1-800-432-2331 or visit www.MARSfoodservices.com.
Valor 3000 Xtreme - "NSF Listed & Supports HACCP"
In addition to being durable and precise, the new Ohaus Valor 3000
Xtreme has been designed for easy cleaning. The Valor 3000 Xtreme is NSF
listed and USDA-AMS accepted, and will support a HACCP-certified system.
From the curved stainless steel housing to the removable stainless steel
weighing platform, all Valors can be cleaned to ensure hygienic
compliance. Each Valor sits on four large rubber feet, providing at
least ¾" of clearance above the work surface. For an extra level of
cleanliness, there are three washable models that meet the requirements
for NEMA4X/IP65 protection, allowing them to be cleaned under a tap.
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. Come see all of the new OHAUS products
at the Western Foodservice Show in Los Angeles. For more information or
to receive 25% off list and free shipping, call (800) 672-7722 ext.
7021. Offer code ACFE7, valid until 10/12/2007 and offer only from
Ohaus.
$$$ WIN MONEY AND SUPPORT THE CULINARY INDUSTRY
$$$
Researchers at Coastal Carolina University in South Carolina need your
help in studying Burnout in the culinary industry. This confidential
survey investigates the relationship of support, commitment, and
atmosphere, and other factors to Burnout. The purpose of this study is
to help researchers gain a better understanding of how burnout gets
started in a culinary setting. Better leadership, more trust between
management/staff, and more support for the supervisor/staff should lead
to more positive participation in the workplace and less burnout. More
participation from the support/staff may be found to help the workplace
be more successful.
The questionnaire will take 10 to 15 minutes to complete. There are no
right or wrong answers to these questions and your responses will remain
confidential. We ask you to evaluate the leadership style of your
supervisor. Your evaluation of your supervisor's leadership style will
not have any adverse effect on his/her rating, as no conclusions are
made concerning any individual supervisor's effectiveness. All responses
are anonymous and strictly confidential. Responses will be analyzed
statistically so answers can not be traced back to the individual. The
rest of the survey is based on your opinions regarding other personal
and work environment factors. Winners of $25, $25, $50, and $100 will be
randomly selected from completed responses to the survey located at http://vovici.com/wsb.dll/s/8a07g2a5a3.
Thank you in advance for your participation. If you would rather have a
pencil and paper survey sent to you at no charge or for any questions,
please contact Nicholas Twigg at ntwigg@coastal.edu.
