News of Note

By John Kinsella, CMC, CCE, WGMC, AAC

As 2006 draws to a close and we look toward 2007, I bring you news of some exciting developments in your association.

First, our flagship publication, The National Culinary Review, is putting on a new face. Beginning with the January 2007 issue, we are launching a redesigned NCR that will continue to bring you timely, relevant information on food and menu trends, as well as articles on management and lifestyle issues and personal professional development. This new design will also incorporate the best of Center of the Plate in a dedicated section of the magazine. Sizzle, our popular quarterly for students, remains geared toward enhancing the education of culinary and pastry/baking students.

Students are a valuable part of our association. Consider the dedication of student culinary and Knowledge Bowl teams that compete locally, regionally and nationally. More than 100 teams have formed to compete in 2007. Forty-three states and the Bahamas will hold local and state competitions. Team members commit many hours to practice and preparation, and learn valuable lessons through these competition experiences. An exciting development in the Student Team National Championship, sponsored by R.L. Schreiber, Inc., is the focus on restaurant-style cooking. At the 2007 national convention, competing teams will cook a signature four-course menu to serve 24, with the entire process, from prepping to plating, taking place within four hours.

At the 2007 regional conferences, we will add career development for juniors to the professional-development offerings. And, our student membership numbers are growing. As of November 1, we have 6,834 junior members. In addition, $47,000 in scholarships was awarded to students for the 2005/2006 school year through the American Academy of Chefs.

One of our most valuable commodities is the many apprentices, students, and postsecondary students who are making a serious financial commitment in education dollars to become a chef or pastry chef. When I became your president, I made a commitment of my own: to give our student members a greater say in how we plan for the future and an active part in our day-to-day operations. With the idea of opening the door to these young people, I will ask my board to make the following recommendations to the board of governors and the bylaws committee: expand the board of directors to include a junior national president; form a national junior board; allow graduates to maintain their dues at the junior rate until they go up a certification level; and appoint junior members to all committees.

I believe that if we give young people a sense of ownership, they will buy into our programs. However, these great young people march to a different drummer and have different priorities than we had when we were their age. So, as in every business, if we wish to grow, we must do what works to meet our customers' needs. We will do that by adopting new recruiting and retention strategies, and developing such programs as culinary online chat rooms. We will also recognize that text messaging is an essential part of our young people's lives. They will lead the way as technology allows us to expand communication and reach every member.

Edward Leonard, CMC, AAC, ACF Culinary Team USA manager, has made a commitment on behalf of the team to include more young people in international competition. In May, at the National Restaurant Association Restaurant, Hotel/Motel Show, two regional teams were selected after tryouts, a total of 10 up-and-coming culinarians who will compete internationally and train to take their places on future national teams. In addition, at the 2007 ACF National Convention in Orlando, Fla., an ACF Culinary Youth Team USA will be selected.

I don't think any of us will deny that the young are our future. So let's welcome them into ACF and encourage them to be involved. They can help us attain growth and our rightful place in the foodservice industry, and we will all benefit.

My family and I wish you a wonderful holiday season, and may you be blessed with the peace that the season brings.