ACF Today, Vol. II, No. 21
August 25, 2004

 In this edition . . .

* Deadline to register student teams is Monday.
* Only a few spaces remain for ACF/IKA tour to Erfurt, Germany
* Northeastern Region invites all to its Educational Forum
* Applications for 2005 national ACF awards are online now!
* Sizzle magazine asks: How do you balance school and work?
* Wanted: West Coast chef experienced in Asian cooking
* Textbook author seeks menus

August 30 Is Deadline to Register Student Teams

All teams interested in vying for the right to represent their states must submit the Intent to Compete form with the national office by August 30, 2004. Only state winners will advance to the regional competition level. (Regional winners advance to the Student Team National Championship at ACF's national convention in San Antonio.) The completed form is required, and any team not registered will be deemed ineligible.

Additionally, team members and the team manager/coach must be identified and confirmed as current members of ACF at least 30 days before their state competition. Again, if any team member or coach is not a current, paid member of ACF, the entire team will be considered ineligible.

The Intent to Compete form (Adobe Acrobat) can be found online at .

Join Culinary Team USA in Germany in October

ACF has only six spaces left for those who wish to see ACF Culinary Team USA 2004 "go for the gold" in Erfurt, Germany, at the 2004 Internationale Kochkunst Ausstellung (IKA). To take advantage of this special event, remaining reservations are first come, first served, and must be placed by Sept. 14. For details, call Debbie Kelder, travel-services manager, at (800) 624-9458 x107, e-mail

Northeast Regional Educational Forum Scheduled Nov. 6-7

James Taylor, CEC, AAC, northeastern regional vice president, invites and encourages all ACF members to attend the 2004 Northeast Regional Educational Forum.

WHEN: Saturday morning, Nov. 6, 2004, through Sunday afternoon, Nov. 7

WHERE: Desmond Hotel & Conference Center
One Liberty Boulevard
Malvern, PA 19355
(610) 296-9800 or (800) 575-1776
(Visit for directions.)

REGISTRATION: $120, includes all meals, breaks and educational sessions

LODGING: $89/night single or double occupancy, guaranteed until Oct. 15. Call (800) 575-1776 and mention the American Culinary Federation to receive this special rate.

Checks should be made payable to ACF Philadelphia and mailed to:
Educational Forum 2004
204 Whistling Swan Lane
Downingtown, PA 19355-4507
(610) 249-2131

2005 Award Applications Are Now Online

Applications for 2005 Chef of the Year, Pastry Chef of the Year, Chef Professionalism, Educator of the Year, Student Culinarian and Achievement of Excellence Awards are now online to download. The deadline for several of the awards is only two months away! Visit For more information, contact Tracy Smith at or (800) 624-9458, x114.

Sizzle Magazine Seeks Students Who Balance School and Job

Are you a culinary student who struggles with child care because you work after class? Are you falling asleep in lab because the chef kept you at the restaurant til 1 a.m.? Do you necessarily have it any easier if you're an apprentice instead of a traditional student? Sizzle wants to hear from you for its next issue. If the hours you're devoting to your training make you want to simply throw in the towel some days, tell us what makes you hang in there. And if you've fine-tuned a formula that makes excelling at both job and school not only possible, but easy, we want to learn your secret. Please let us know by contacting Katie Ayoub at or (800) 624-9458, x301.

Asian Cooking Expert Sought

ACF's communications department seeks an ACF chef on the West Coast (California, Oregon or Washington) to recommend to a new ACF client who might wish to work with you. The chef must be knowledgeable of and adept at a variety of Asian cuisines, and the ideal candidate will also be familiar with Indian cuisine. If interested in learning more, contact Brent T. Frei at or (800) 624-9458, x115.

Author Seeks Copies of Menus for Next Edition of Textbook

ACF member John A. Drysdale is compiling the fourth edition of his textbook, Profitable Menu Planning, published by Prentice Hall. The text is used in many two-year and four-year foodservice training programs. The author seeks menus to be used as illustrations in the text -- everything from quick service to fine dining and everything in between, from all types of operations including restaurants, hotels, country clubs, catering ops and noncommercial operations such as hospitals, schools and B&I. If you would like to have your menu included in the book and receive national exposure for your operation, contact Drysdale at, (913) 381-4130.

©2007 American Culinary Federation

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