ACF Today, Vol. II, No. 11
May 07, 2004
In this edition . . .
* 2004 ACF Culinary Team USA appears on Food Network Saturday
* Deadline to enter the ACF Nutritional Hot-Food Challenge at the convention in Orlando is May 15
* Early registration discount for 2004 ACF National Convention extended to May 21
* Deadline for deposit to join 2004 ACF Culinary Team USA in Germany through ACF is June 15
* Educators Symposium will provide a special day of training for chef instructors in Orlando in July
* ACF Central Florida Chapter to host ACF/CFC Sports Grill and Games Emporium during national convention
* Practical exam for ACF certification to be held July 20 in Orlando, Fla.
* Refresher courses in food safety, sanitation and supervisory management offered at convention in July
* Everything you need to know to take a practical exam for certification delivered at 2004 ACF National Convention
* Senior chefs to hold meeting, confab with student members at ACF convention
* ACF History Committee to show historical artifacts and documents in Orlando
* Tour of ACF's new headquarters planned following ACF convention
* The National Culinary Review seeks menu applications featuring soy foods from chefs
"Culinary Champions," on the 2003 American Culinary Classic, to Air on Food Network May 8
"Culinary Champions," focusing on the members of ACF Culinary Team USA 2004's National Team and how they took the American Culinary Classic by storm last May in Chicago during the National Restaurant Association Show, will air as a special on Food Network on May 8 at 9 p.m. ET, 8 p.m. CT, 10 p.m. MT and 9 p.m. PT. (The special will repeat four hours later in each time zone.) Watch how America's culinary team overcame sleepless nights and long hot days in the kitchen to be named the world's Culinary Champions against 10 other international teams. Refer to cable-TV listings to find Food Network in your area.
Deadline for Hot-Food Nutritional Challenge Extended to May 15
The ACF Nutritional Hot-Food Challenge 2004, sponsored by Custom Food Products, Inc., and J.R. Simplot, Inc., will take place at the Orlando World Center Marriott during the 2004 ACF National Convention on Sunday, July 18. Four finalists will prepare four-course meals adhering to nutrition guidelines in an ACF contemporary-format competition. The winner, to be announced at a special ceremony on Tuesday, July 20, will receive $2,500; the runner-up will receive $1,500; the second runner-up will receive $1,000; and the third runner-up will receive $500. All participants are eligible to win ACF medals.
Deadline for entry (including nutrition analyses
of dishes) has been extended to May 15. For complete entry guidelines, nutrition
criteria and mandatory product lists, visit www.acfchefs.org/events/natcon04/competitions.cfm
or contact Tracy Smith at (800) 624-9458, x114, or email@example.com.
Early Registration Discount for 2004 ACF National Convention Extended to May 21
The deadline to register for the greatest discount to attend the 2004 ACF National
Convention in Orlando, Fla., July 16-20, has been extended to May 21. For active
members, full registration is only $460; after May 21, the fee increases to $535
(until June 15). Student members pay only $360 through May 21 ($405 after, until
June 15). To register by mail or fax, refer to the form in The National Culinary
Review or register online at www.acfchefs.org/events/natcon04/ntl.cfm.
Support ACF Culinary Team USA 2004 in Germany in October
Join ACF in Erfurt, Germany, October 14-22, 2004, to support ACF Culinary Team USA as it competes for the gold in the most-prestigious culinary competition in the world - the Internationale Kochkunst Ausstellung International Culinary Art Competition - while enjoying substantial savings on airfare, transportation and lodging.
Included in package . . .
* Airfare from New York/JFK on Delta Air Lines to Frankfurt
* Round-trip transportation from Frankfurt to Erfurt
* 7 nights at the Victor's Residenz Hotel Erfurt
* Breakfast daily
* Transportation from the hotel to exhibition hall
* Pass to competition (includes transportation pass to Erfurt-area sites of interest)
* Half-day city tour of Erfurt and Weimer
* Team USA knit polo shirt
Total: $1,575 per person, double occupancy (Subject to change without notice due to fluctuation of the Euro/exchange rate)
* Special add-on airfares from home town are additional
* A deposit of $700 per person is due June 15, 2004. Final payment is due August 1, 2004
For more details, contact Debbie Kelder, travel-services
manager, at (800) 624-9458, x107, or firstname.lastname@example.org.
One-Day Educators Symposium Takes on Theme of ACF National Convention
The theme of the 2004 ACF National Convention - "The Best of America: Returning
to Our Roots as We Cook for Tomorrow" - is applied to the field of education in
an Educators Symposium Friday, July 16, in Orlando, Fla. The fee is $125, which
includes lunch and all educational materials. Register at www.acfchefs.org/events/natcon04/ntl.cfm.
The symposium will provide two lectures in the morning and two interactive workshop sessions in the afternoon, during which educators will learn about the range of changes in the foodservice workplace. The symposium is coordinated by Mary Petersen, director of the Center for the Advancement of Foodservice Education, Annapolis, Md.
Scheduled presenters are Keith Keogh, CEC, AAC;
Candy Wallace, executive director of the American Personal Chef Institute and
Association; Bernard Martinage, DRM, CHE, president of the Federation of Dining
Room Professionals; and Fred Mayo, CHE. For more information, contact Belinda
Fieldhouse at (800) 624-9458, x138, or email@example.com.
ACF Central Florida Chapter Plans Complimentary Event for Registered Attendees at Orlando Convention
Be sure to join ACF Central Florida Chapter for its family-fun event, the ACF/CFC Sports Grill and Games Emporium, on Saturday evening, July 17, during the 2004 ACF National Convention at the Orlando World Center Marriott.
ACF Central Florida Chapter, with the assistance
of other area chapters, is offering food, games and entertainment to all attendees
of the convention as well as their families. Don't miss this complimentary event
at the convention. Contact Debra Bulak at (800) 624-9458, x110, or firstname.lastname@example.org
for further details.
Take the Certification Practical Exam During ACF Convention
A practical exam for all levels of ACF certification (except CMC and CMPC)
is scheduled for Tuesday, July 20, at the Orlando (Fla.) Culinary Academy/Le Cordon
Bleu on the last day of the 2004 ACF National Convention. The fee is $50 for members,
$100 for non-members. Space is limited; availability is on a first-come, first-served
basis. To register for the exam or for more information, contact Belinda Fieldhouse
at (800) 624-9458, x138, or email@example.com.
Food-Safety, Sanitation and Supervisory-Management Refresher Courses Offered at National Convention in Orlando
Refresher courses on food safety, management and sanitation for ACF certification will be offered at the Orlando (Fla.) World Center Marriott during the 2004 ACF National Convention. Cost per eight-hour course is $75.
* Nutrition refresher: Friday, July 16
* Supervisory-management refresher: Saturday, July 17
* Sanitation refresher: Monday, July 19
The sanitation refresher course will be delivered by Jamie Stamey, RD, LDN, CFSP, senior food-safety consultant of Steritech, Charlotte, N.C. Stamey's professional background includes 18 years of experience in multi-level group training, platform speaking, survey readiness coaching and HACCP consultation to foodservice and healthcare organizations. Her current role includes food-safety training and managing internal training services.
To sign up for one or more refresher courses,
complete the convention-registration form in The National Culinary Review,
register online at www.acfchefs.org/events/natcon04/ntl.cfm, or register on-site
in Orlando, space permitting. For more information, contact Belinda Fieldhouse
at (800) 624-9458, x138, or firstname.lastname@example.org.
Practical Exam and Examiner Workshops to Be Held at National Convention
Two workshops on practical exams for certification will be held Friday, July 16, at the 2004 ACF National Convention at the Orlando World Center Marriott in Orlando, Fla. Both will be conducted by Brad Barnes, CMC, AAC, national certification chair of ACF.
Everything You Always Wanted to Know about Taking a Practical Exam!
This presentation will discuss in depth the ideology behind taking a practical exam. The lecture will also include the evaluation methodology used to measure success and delve into the view from an examiner's standpoint. The primary areas of practical assessment will be discussed in detail: Food Safety and Sanitation, Mise en Place, Skills and Craftsmanship, and Taste and Presentation. An interactive Q&A period will be conducted to field questions and accept feedback. This seminar will help guide candidates toward successfully completing their desired level of practical testing, and is suggested for chefs interested in becoming an ACF practical test examiner.
Required Practical Test Examiner Training
During this workshop, chefs shall receive required training and specific information regarding practical testing for ACF professional certification. This includes specific testing requirements, evaluation standards, policies and procedures, and administrative reporting requirements. There will be an extensive question-and-answer period. Practical testing examiners must be ACF-certified at the CEC, CEPC, CCE, CMC or CMPC level and must meet the following minimum requirements:
If certified as CCE - Five years of teaching experience with competition experience preferred
If certified as CEC - Earned silver or higher medal in Category F-1, F-3, F-4, F-5, G, K, P-1 or P-2 competition or must have taken and successfully completed the CEC or CEPC practical exam.
Certified judges and CMCs/CMPCs are automatically qualified as evaluators, but are encouraged to attend this seminar on an annual basis.
This workshop is required for chefs interested in becoming an ACF practical-test examiner and to maintain status as an examiner (at least once per year).
Senior Chefs Committee to Hold Meeting and Forum at Orlando World Center Marriott
Senior ACF members are invited to a special meeting of the Senior Chefs Committee on Friday, July 16, from 4:30 to 5:30 p.m. at the 2004 ACF National Convention in Orlando, Fla. Following the meeting, the committee will host the Senior/Junior Chefs Forum until 7 p.m. For more information, contact Darrell Anderson, CEC, CCE, AAC, at (253) 531-1931.
ACF History to Be Displayed at Convention
In honor of ACF's 75th anniversary, a special exhibit of historical artifacts and documents relating to ACF's history will be displayed at the Orlando World Center Marriott during ACF's national convention. For more information, contact Darrell Anderson, CEC, CCE, AAC, at (253) 531-1931.
Visit ACF's New Headquarters in July Following the Convention
Are you interested in visiting the ACF's national office in St. Augustine,
Fla.? A bus trip is tentatively planned following the board of governors meeting
July 21. Buses would leave the Orlando World Center Marriott mid-afternoon and
return that evening. To express interest, contact ACF's events-management department
at (800) 824-9458 or e-mail email@example.com. A minimum sign-up of 50 is required
for this visit to take place.
The National Culinary Review Asks, "Do You Use Soy?"
The National Culinary Review looks beyond tofu to inquire if soy-based
products have impacted dish development and menu planning in modern foodservice.
If you cook with soy foods and soy-based products (soy milk, soy flour, meat analogs,
tempeh, miso, textured soy protein, edamame, etc.), do you do so proudly and tout
the health benefits of soy? Do you use soy products to replace meat in vegan/vegetarian
dishes? What's your most innovative dish featuring a soy product? Would you never
touch the stuff? Before you say no, tamari, shoyu and teriyaki are soy-based sauces.
Brent T. Frei would like to know what you think about soy. E-mail him at firstname.lastname@example.org.
American Culinary Federation
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