ACF Today Vol. V, No. 24
October 1, 2007
In this edition . . .
- ACF 2008 Award Application Deadline Approaching
- Baron H. Galand Knowledge Bowl Applications Available in
October
- ACFFAC Culinary Arts Required Knowledge and Competencies Receives
Copyright Approval
- ACF Awards Seal of Approval to SPLENDA® No Calorie
Sweetener
- Plan for the 2008 ACF Regional Conferences
- American Academy of Chefs Update
- Do you think you have what it takes to be a TV star and host your
own show?
- Have you attended a conference or seminar lately and didn't
receive continuing education (CEH) credits?
- October 15 Deadline for Early Bird Registration for 2008 WACS
Congress in Dubai Approaching
- Find What You're Looking For at nichepork.org
- EB -- "66 pounds of capacity, 1 gram of precision"
ACF 2008 Award Application Deadline Approaching
The 2008 ACF Award Applications have been mailed to each chapter
president, and are now available for
download from the ACF Web site. The online forms are interactive,
allowing you to type in your information and print the completed
document. The deadline to return completed applications is October
31.
The application for 2008 U.S.A.'s Chef of the Year™, sponsored by
Unilever Foodsolutions is only available online or by calling the
Events Management Department at (800) 624-9458. The deadline to
return completed applications is November 30.
Criteria vary within each award, so please review the eligibility
requirements carefully to ensure that your nominee qualifies. If you
have any questions about eligibility, please contact the ACF Events
Management Department at (800) 624-9458.
Baron H. Galand Knowledge Bowl Applications Available in
October
ACF will begin accepting team registrations for the 2008 Baron H. Galand
Knowledge Bowl in mid-October. The competition is open to teams from ACF
chapters, ACF apprenticeship programs, and accredited American Culinary
Federation Foundation Accrediting Commission (ACFFAC) institutions. The
applications will be available for download in October from the
following link, http://www.acfchefs.org/Content/Education/KnowledgeBowl.htm.
The deadline for application submission for teams completing in the
Central and Southeast ACF regional conferences is December 31, 2007. The
deadline for teams completing in the Northeast and Western regional
conferences is February 28, 2008.
ACFFAC Culinary Arts Required Knowledge and Competencies Receives
Copyright Approval
The American Culinary Federation Foundation's Accrediting Commission
(ACFFAC) has been notified that the Culinary Arts Required Knowledge and
Competencies has received official copyright approval from the United
States Copyright Office. The ACFFAC competencies are now protected and
are officially the property of the ACFFAC for a copyright term of 95
years.
Any person or program wanting to use the ACFFAC Culinary Arts Required
Knowledge and Competencies must now have permission from the ACFFAC. All
American Culinary Federation Foundation (ACFF) accredited culinary arts
programs must meet the required knowledge and competencies as part of
the accreditation process. Any program applying for initial grant of
accreditation, must purchase the competencies as part of an initial
accreditation packet.
For more information regarding the ACFFAC Culinary Arts Required
Knowledge and Competencies please contact the ACFF Accreditation
Department at (800) 624-9458 or by email at cchilders@acfchefs.net.
ACF Awards Seal of Approval to SPLENDA® No
Calorie Sweetener
SPLENDA No Calorie Sweetener earned ACF's endorsement following
extensive testing by a panel of ACF-certified chefs. Testing criteria
evaluated ease of use, versatility and adaptability of product,
consistency of physical properties, application of product to service
procedures, and above all, flavor.
SPLENDA No Calorie Sweetener is now offered in 65 of the top 100 food
service chains nationwide, such as McDonald's, Starbucks, The Cheesecake
Factory, Chick-fil-A, Dunkin' Donuts, Burger King and Wendy's.
For information on ACF Seal of Approval, please visit www.acfchefs.org.
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 ACF Regional
Conferences. When it comes to Achieving
Culinary Excellence, it's never too early to plan.
CENTRAL
REGIONAL CONFERENCE
February 8-10, 2008
Hyatt Regency Crown Center, Kansas City, Mo.
Hosted by ACF Greater Kansas City Chefs Association
SOUTHEAST
REGIONAL CONFERENCE
March 1-3, 2008
Williamsburg Lodge, 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
April 19-21, 2008
Hilton Salt Lake City Center, Salt Lake City, Utah
Hosted by ACF Beehive Chapter, Inc.
American Academy of Chefs Update
2008 American Academy of Chefs Application for Induction
The deadline for the 2008 American Academy of Chefs application
for induction has been extended to December 31, 2007. Please
contact Katie King in the Academy office if you have any questions at
(800) 624-9458 ext. 102 or at kking@acfchefs.net.
AAC Gives Back
The AAC gives thousands of dollars in scholarships to deserving culinary
students and professional chefs each year. The scholarship
applications have updated and are now in four categories; high
school students, college students, professional chefs (for help with
continuing education), and culinary team grants (for competing culinary
teams participating in ACF regional conference competitions or ACF
national convention). Please encourage all ACF members to take advantage
of these great opportunities.
The AAC will award one $1,000 scholarship at each 2008 ACF Regional
Conference during General Session to a deserving culinary student in
that region.
The Food Network Star is back for a new season and a new Search!
Do you think you have what it takes to be a TV star and host your own
show?
This is what the Food Network is looking for:
- Cooking know-how: You can be self-taught or professionally trained
but you must have strong cooking skills. Cooks, chefs, foodies and all
those who are passionate about food are encouraged to apply!
- Personality that pops: Let yourself shine and show us who you really
are. Don't be shy. We are all about personality, show us yours!
- Teaching skills: Bring the world of food and cooking to life in your
very own passionate and unique way. Please be clear about your cooking
point of view.
From a pool of finalists, one winner will receive his or her own
six-episode show.
To Apply:
Applications and contest rules can be downloaded from www.FoodNetwork.com. Please
e-mail your name, age, phone number, e-mail address, city, a brief
summary of why you want to be on the show, occupation (if not cooking
professionally how do you continue to keep your passion for cooking
alive) and a picture of yourself to CastingNFNS4@yahoo.com or meet
the casting team at an open call on October 9, from 10 a.m.-4 p.m. at
The Chambers Hotel, 901 Hennepin Ave, Minneapolis.
Have you attended a conference or seminar lately and didn't
receive continuing education (CEH) credits?
ACF offers all conference and seminar planners the opportunity to have
their courses approved for ACF CEH hours. Don't forget to call the ACF
Certification Department before attending a workshop, seminar or
educational culinary activity to find out ACF CEH status. If the program
does not offer continuing education hours, ask the program coordinator
to contact the ACF Certification Department to have courses approved.
The ACF Certification Department can be reached at (800) 624-9458 or by
email at certify@acfchefs.net.
Don't miss your chance to attend ACF-approved courses that offer CEHs at
the 2008 ACF Regional Conferences. The conference schedule will be
packed with opportunities to earn CEHs for ACF certification. For more
information on the upcoming conferences, please visit ACF's Web
site.
October 15 Deadline for Early Bird Registration for
2008 WACS Congress in Dubai Approaching
The deadline for early bird registration for the 2008 WACS Congress in
Dubai is October 15, 2007. For detailed information and questions,
please contact: Debbie Kelder, CTA, ACF Travel Services Manager, at dkstaug@aol.com or (602)
466-2294.
The WACS biennial congress brings together more than 1,000 of the
world's leading leisure-industry professionals. The 2008 congress,
hosted by the Emirates Culinary Guild, will be held at Dubai
International Convention & Exhibition Centre May 12-15, 2008.
May 8-16, 2008, ACF package includes:
- Ibis Hotel or similar, seven nights
- Breakfast daily
- Airport meet-and-greet, transfers, round trip
- Registration
- Shuttle service from hotel to venue, two round trips per day
- City tour of Dubai plus one additional tour TBA
- Visa for Dubai
- Assistance with airfare to Dubai (airfare not included)
- Taxes and service charges
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.
EB -- "66 pounds of capacity, 1 gram of
precision"
Offering a level of precision not found in other baker's scales, the
EB provides 30,000 points of precision resolution, displaying weights 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 in your choice of lb,
oz, kg or g - all at a quick key press. For easy portability, the EB has
a 80-hour internal, rechargeable battery, or you can use the included AC
adapter. Come see all of the new OHAUS products at the American Bakery
Expo in Las Vegas. For more information or to receive 25% off list, call
(800) 672-7722 ext. 7021. Offer code ACFE9, valid until 11/2/2007 and
offer only from Ohaus. Link:
http://www.ohaus.com/products/view/overview.asp?HKEY=001001004003007
