ACF Today - Oct. 29, 2007 (Vol. V, Issue
26)
ONLY A FEW DAYS LEFT! ACF 2008 Award Application Deadline is Oct.
31!
The following 2008 ACF Award Applications have
been mailed to each chapter president, and are now available for
download on the ACF Web site. The deadline to return
completed applications is October 31.
- ACF Pastry Chef of the Year Award Sponsored by Splenda
- ACF Chef Educator of the Year Award
- ACF Student Culinarian of the Year Award Sponsored by Custom
Culinary Inc.
- ACF Hermann G. Rusch Chef's Achievement Award
- ACF Achievement of Excellence Award
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.
Author/Instructor Needed for ACFF's eCulinary Professional
Development Institute
ACFF's eCulinary Professional Development Institute is looking for an
author/instructor for its on-line purchasing and receiving class
required for ACFF registered apprentices. The class will cover all
aspects of purchasing and receiving including inventory control, product
identification and costing, ingredient specifications, yield tests and
recipe costing.
eCulinary authors/instructors supply study materials for the on-line
delivery of the fundamental courses and act as instructor for those who
sign up. Authors/instructors are paid a stipend for each registered
student regardless of their completing the assignments. The ideal
candidate will already have purchasing and receiving lecture notes in
electronic files for easy transitioning.
Interested chefs should contact Michael Baskette, CEC, CCA, AAC at
the ACF national headquarters at (800) 624-9458. ext. 101 or
mbaskette@acfchefs.net.
Visit ACFF's eCulinary today.
ACF Practical Testing Train-the-Trainer Program in Albertville,
Minnesota
If you are interested in becoming certified and want to find out
first-hand the ins and outs of the practical cooking and baking exams,
or are already an ACF certified executive chef, executive pastry chef,
or culinary educator who is interested in becoming an official ACF
practical exam evaluator, then Train-the-Trainer is for you.
Event: ACF Train-the-Trainer Program
Location: Albertville, Minn. |
Dates: November 14-15, 2007
Times: 9:00 a.m. - 4:30 p.m. |
| Contact: Steve Venne, CEC; spvenne@mac.com or (612)
636-9893 |
ACF is conducting training sessions for certification candidates and
evaluators as part of its plan to improve and increase certification
testing opportunities around the country. Both certification and
practical evaluator candidates should attend both days. The requirements
for ACF certification evaluators are posted on ACF's Web site under
Certification.
For more information on the ACF Train-the-Trainer program, or to
register for the upcoming TTT program in Albertville, Minn., please
visit the Train-the Trainer under the Education section on the ACF Web
site or call the ACF national office at (800) 624-9458, ext. 122. Space
is limited.
Don't miss the chance to buy autographed books! They make great
presents!
White House Chef: Eleven Years, Two Presidents,
One Kitchen (John Wiley & Sons,
2007) by Walter Scheib and Andrew Friedman is perfect for the
cook who enjoys a challenge. The stories in this easy reading
micro-memoir make you want to try the recipes that your favorite first
family enjoyed. From a hectic audition, to juggling in the media circus,
to cooking for the likes of Nelson Mandela, Walter Scheib's White House Chef is much more than your average
cookbook; it's a truly great read!
Ever wonder how to win the war with your picky eater? Concerned about
the nation's childhood obesity epidemic? In the book, Lunch Lessons, Changing the Way We Feed Our
Children (HarperCollins, 2006), Ann
Cooper and Lisa Holmes offer some of the answers and insight you are
seeking. Filled with firsthand knowledge of school cafeteria kitchens,
helpful ideas for including kids in the kitchen, and ridiculously tasty,
kid- friendly recipes, Lunch Lessons should
be a tool in every parent's culinary arsenal!
Limited quantities are available. Visit the ACF e-Store
and purchase your copy today! As always the American Culinary Federation
is committed to providing our members with great deals on accessories,
apparel, education materials and gifts. Visit the e-Store often to see
the new merchandise!
Central Regional Conference--Barbeque & All That Jazz
Barbeque & All That Jazz.... Things are
heating up in Kansas City! Ray Lampe, aka Dr. BBQ, will be a guest on
"Cooking Today with Chef David Russell" Saturday February 9th as part of
General Session. In what promises to be a lively segment, the chefs will
discuss the finer points of BBQ, life as a champion competitor, and who
knows what else. Don't be surprised if they partner for a mini cooking
demo on stage!
Dr. BBQ has also committed to present a seminar during the
conference, and will be available for a book signing session. Details
are still in the planning stages, and updates will be provided as they
become available. Read more about Dr. BBQ....
Be sure to check out the November issue of NCR for a spotlight on the
Central Regional Conference. The magazine will include a registration
form or you can go online to Register Now!
Southeast Regional Conference--A Culinary Revolution
A Culinary Revolution is heading to
Williamsburg! The ACF Virginia Chefs Association is hosting this year's
conference featuring three days of education, networking, and social
functions. Celebrate what's new and innovative in the culinary industry,
while taking a step into America's past during your stay in historic
Williamsburg, Virginia.
Pleau to deliver the keynote presentation for
General Session.
Clifford Pleau, Director of Culinary Development and executive chef for
Seasons 52, has agreed in principle to speak
at the Southeast Regional Conference General Session. Pleau sees his job
as Seasons 52 head chef as that of an educator. "It's what I was put on
the planet to do - teach people about the basics of good food and
inspire people, whether they are consumers or chefs in training," he
says.
More information about the presentation will be available soon. Look
for a complete bio on Chef Pleau, as well as a Spotlight on the
Southeast Conference in the December issue of NCR.
Register Now!
American Academy of Chefs Dinner
Plan for the 2008 ACF Regional Conferences
The new year will be here before you know it, and now is the perfect
time to plan for the 2008 ACF Regional Conferences. Early Bird Discounts
are available on attendee registration, trade show 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.
Save the Date for the 2008 ACF National Convention
July 14-17, 2008
July 13, 2008 - American Academy of Chefs
The 2007 ACF National Convention was a magical experience, and 2008
promises to soar even higher! Make plans now to join ACF at the MGM
Grand in spectacular Las Vegas, the "ever changing city." Stroll down
the famous strip, take in a show or try your luck at a casino.
The ACF National Convention is the event where
culinary professionals go to learn new strategies, discover innovative
solutions, and share best practices. The 2008 Convention will build upon
the success of 2007 with more opportunities than ever:
- Hear from respected industry leaders
- Attend cutting-edge educational lectures, seminars and cooking
demonstrations
- Network with colleagues during the many business and social
functions
- Develop new business leads and strengthen existing
relationships
- Recognize the accomplishments of fellow culinarians through awards
and competitions
- Dine in Style from the President's Grand Ball and awards luncheons,
to the third annual Certified Master Chefs Dinner. Amazing epicurean
delights are in store for all.
Whether you are a student advancing your studies, a seasoned
professional seeking continuing education, a vendor in search of
strategic business contacts, or a supporting corporate sponsor, from
start to finish, the ACF National Convention provides the perfect recipe
to Cultivate, Innovate and Educate. There is no better way to achieve
culinary excellence.
Register Now!
CALLING ALL CHEFS--WACS CONGRESS DUBAI 2008
The WACS (World Association of Chefs Societies) 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.
Join fellow culinarians at these exciting
events:
- Inaugural Global Chef's Challenge
- Dr. Bill Gallagher Junior Chefs' Forum
- Meat & Livestock Australia Black Box Culinary Challenge
- Hans Bueschkens Memorial Trophy
- Seminars and Workshops
- Dubai International Showcase
ACF offers a travel package from May 8-16, 2008,
that includes:
- Ibis Hotel or similar, seven nights
- Breakfast daily
- Airport meet-and-greet, transfers, round trip
- Registration: delegate or accompanying person (delegate registration
includes all meals and events itemized in the official congress program;
accompanying person registration includes select meals and events)
- Shuttle service from hotel to venue, two round trips per day
- City tour of Dubai plus one additional tour to be announced
- Visa for Dubai
- Assistance with airfare to Dubai (airfare not included in
package)
- Taxes and service charges
Visit www.wacs2008.com for your WACS Congress
Dubai rate.
Junior Culinarians receive a special rate!
For detailed information and questions, please contact:
Debbie Kelder, CTA, ACF Travel Services Manager, at dkstaug@aol.com or
(602) 466-2294.
Phillips King Crab Meat--The Biggest Crab Breakthrough in
Years!
Phillips carefully extracts the king crab meat from the shell and
pasteurizes it with no added liquids or preservatives, maintaining the
sweet taste and firm texture and safely extending refrigerated shelf
life to 18 months. Packed with large, luscious, naturally red leg pieces
surrounding huge, creamy white chunks of shoulder meat, Phillips King
Crab Meat is fully cooked and 100% usable straight from the container.
Available year-round, it carries Phillips' uncompromising standards of
safety and quality.
For more information visit www.phillipsfoods.com.
Jones Dairy Farm Cherry Hardwood Bacon
You will love it - bacon with a hint of sweetness, combined with the
unsurpassed quality of Jones Dairy Farm. Cherry Hardwood Bacon is cut
from lean, hand-selected pork bellies, slow smoked using cherry
hardwood, then air chilled for a wonderfully rich and smooth flavor in
every slice. We take extra time to make our bacon, so the flavor
develops slowly and doesn't have a salty aftertaste. New Cherry Hardwood
Bacon is a unique and flavorful option for soups, entrees and
sandwiches, or on the side of your breakfast items!
Jones Dairy Farm is the quality leader for natural breakfast sausage,
bacon, Canadian bacon and ham. Want to learn more? Contact your
distributor or Jones Dairy Farm representative for details and product
samples. You may also contact Bryon Coleman, National Sales Manager,
bryonc@jonesdairyfarm.com.
23 Percent of Independent Restaurants Fail during Their First Year
of Operation
Which is all the more reason today's food and beverage professionals
need more than a trained palate - they need trained minds.
Finance, human resources, technology, service, purchasing and
communication, are only a few of the areas that you will need to master
in order to follow the fast track of career advancement in hospitality
and restaurant management or entrepreneurship.
The New England Culinary Institute's Online Bachelor Degree program
in Hospitality and Restaurant Management follows a learn-by-doing
philosophy that has made our culinary programs highly successful. This
multi-disciplinary program will provide you with practical training
meant to equip you for a career in management as well as a sound
foundation for those seeking to pursue an entrepreneurial venture.
A bachelor's degree from New England Culinary Institute will open
doors you may never have known existed, by providing a solid educational
foundation in Hospitality and Restaurant Management.
To learn more, contact us today at 1.866.6896 ext.3520 or visit our
website at www.neci-online.info/acf4 and download your FREE copy of our
program brochure.
