ACF Today, Vol. II, No. 5
March 5, 2004
In this edition . . .
* ACF announces awards presented at 2004 Western Regional
* Chapters may raise funds for chapter projects through Chef
& Child Foundation raffle
* Educators encouraged to register early for remaining
* Maple Leaf Farms partners with Sizzle in student recipe
* ACF's e-Store offers items (some discounted) perfect for warmer
Western Region Names Award Winners for 2004
ACF is proud to announce the recipients of Western Regional awards
this year. They are:
Chef of the Year - Kenneth J. McNamee, Seattle
Pastry Chef of the Year - John Hui, CEPC, Las Vegas, Nev.
Chef Professionalism Award - Jesse Bartyzal, CEC, AAC, Medford,
Hermann G. Rusch Chef's Achievement award - Richard Morgan, CEC,
AAC, Pasadena, Calif.
Student Culinarian of the Year - Mary Lokar, Seattle
Regional Chapter of the Year - ACF Kona-Kohala Chefs de Cuisine
ACF Chef & Child Foundation Little Oscar Regional Award - ACF
Chefs de Cuisine Society of Oregon
Student Team Champions - Orange Coast College, Costa Mesa,
Knowledge Bowl - Team Broadmoor, Colorado Springs, Colo.
ACF President's Medallions - Debora Aragon, CCC, CCE; Peter
Hodgson, CEC; and Whitney Werner, CEC
Are You Really ACF?
Gold Plate - ACF Kona-Kohala Chefs de
Silver Plate - ACF Beehive Chefs Chapter,
Certificate of Achievement - ACF Southern
Chapters Offered Incentive to Sell ACFCCF Raffle
In honor of ACF's 75th anniversary this year, ACF Culinary Team USA
2004 will team up with the ACF Chef & Child Foundation at the 2004
ACF National Convention in Orlando, Fla., in July to award a 1975-model
vintage automobile to one lucky raffle winner. This family-fun event,
scheduled for Sunday evening, July 18, at an Orlando venue, will
directly benefit efforts of ACFCCF and Culinary Team USA.
Chapters that sell tickets, at $5 each, are required to submit to ACF
only the first $750 raised. Monies raised beyond $750 may stay with the
chapter to fund its programs.
Several other raffle prizes are also offered. Drawing for all prizes
will be July 18, 2004, in Orlando. Ticket purchasers need not be present
to win. Winners are responsible for applicable taxes.
Chapter presidents are encouraged to order raffle tickets through
Beverly Stuart, director of membership, at (800) 624-9458, ext. 108, email@example.com.
ACF Delivers Professional Development for Foodservice Educators at
Following a successful launch at ACF's Western Regional Conference,
ACF, partnering with the Center for the Advancement of Foodservice
Education (CAFE), will deliver eight-hour workshops for foodservice
educators at each of the remaining 2004 ACF regional conferences. These
workshops, sponsored by Canada Cutlery, are a full day of discussion and
information about what's going on in your region concerning
culinary-arts education as well as an interactive seminar on effective
communication and coaching techniques to use in your classrooms. Led by
Mary Petersen of CAFE and Dr. Fred Mayo (former director of education
for The Culinary Institute of America), the remaining clinics will be
held on the following dates:
* March 18, Newport, R.I.
* April 1, Chicago
* April 29, Atlanta
Registration, at $125, includes lunch and educational materials. For
more information on programming, contact Mary Petersen at (410)
268-5542. To register, visit
Deadline for Student Recipe Contest with Maple Leaf Farms Is April
Maple Leaf Farms partners with Sizzle magazine to offer
foodservice students and culinary apprentices a chance to win
scholarship money by creating winning dishes that feature duck in any
application. Any Maple Leaf Farms duck product may be featured,
including fresh whole, fresh parts and further-processed (value-added,
or convenience) products. Recipes must be original, serve at least four
and be typed out completely with ingredients and steps of execution.
Entries must include the student's name, the school or apprenticeship
program in which the student is enrolled and personal contact
information, as well as a brief paragraph on how the dish meets the
needs of modern foodservice. Recipes will be evaluated on flavor,
marketability and practicality in today's professional kitchen.
Grand prize is $1,000; second prize is $500; and third prize is $250.
Deadline is April 1 (postmarked). Send recipe entries to: Maple Leaf
Farms Student Recipe Contest, c/o Billee Bussard, American Culinary
Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095; fax to
(904) 825-4758; or e-mail to firstname.lastname@example.org.
Gear up for Summer with ACF Logo Items
ACF offers several distinctive items bearing its national logo and
geared for warmer weather, available exclusively through its e-Shop.
Some items are discounted to move quickly.
ACF Auto Sunshade. Keep
your car cool with this sunshade that folds to fit into an
11-in.-diameter storage bag. $18 each.
ACF Cooler/Lunch Tote.
This sturdy tote of tough nylon features open pockets on the front, side
and back, with an adjustable, removable shoulder strap. The
12-in.-x-9-in.-x-7-in. fully insulated inside compartment holds six
canned beverages, plus many extras. Orig. $12, now $10 each.
ACF Sunglasses. Five
styles of sunglasses are lightweight and comfortable with an adjustable
neoprene strap. Lenses are scratch-resistant with 100% UV ray
protection. In amber tint with blue strap, brown tint with black strap,
gray lens with black strap, silver mirror with black strap, and blue
mirror with black strap. $9 each.
In addition to summer items, ACF has discounted the following
merchandise, which is in limited supply.
ACF License Plate. Made
of durable .055 poly, the phrase, "PROUD MEMBER," and ACF's logo are
screened onto flexible white poly. Fits all standard license-plate
holders. Orig. $10, now $8 each.
ACF Garnishing Kit. A
seven-piece garnishing set from Chef Revival features a peeler, zester,
corer, oval melon baller, 1-in. melon baller, garnishing knife, and
channel knife in a roll-up case. Orig. $40, now $30 each.
The price of each item includes shipping within the continental
United States. Visit http://www.acfchefs.org/eshop/index.cfm
while supplies last.
©2007 American Culinary Federation
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