ACF Today, Vol. III, No. 21
October 3, 2005
In this edition . . .
* ACF Awards Nomination Deadline Oct. 31
* ACF Culinary Team USA Tryouts
* AAC Application Deadline Nearing
* Dates Set for Northeast Regional Educational Forum
* Chefs Launch National Campaign Against Childhood Hunger
* NCR Seeks Chefs for Articles
* "Dine for America" Day Set for Oct. 5
* 2006 WACS Congress Fast Approaching
* CCF Invites Members to Be Part of Upcoming Cookbook
* Be at Star on the Food Network
ACF Award Nominations Deadline Oct. 31
Recognize an outstanding ACF member by nominating him or her for an
ACF national award. Applications are available online through download
or by contacting the ACF National Office for a hard copy. For further
information, please contact Tracy Smith in events management at
800-624-9458, ext. 114. Reminder, the deadline for award application
packages to be submitted is Oct. 31.
ACF Culinary Team USA Tryouts
Do you want to be a member of ACF Culinary Team USA, the current
world champion in hot food? If so, visit www.acfchefs.org for team tryout
information and to download applications. Applications are due by Nov.
7, 2005, to Edward Leonard, CMC, manager, ACF Culinary Team USA.
AAC Application Deadline Nearing
ACF members who wish to apply for election in 2006 into the American
Academy of Chefs (AAC), the honor society of the ACF, should submit
their applications and all materials to the AAC National Office by Dec.
Requirements mandatory for consideration in the honor society
* must be certified as an ACF master chef, master pastry chef, executive
chef, executive pastry chef and/or culinary educator for a minimum of
* must be in the culinary profession a minimum of 15 years, 10 of which
must be at the executive chef or culinary educator level
* must be an ACF member in good standing for a minimum of 10 years
* must have attended four ACF regional conferences and/or national
conventions within any 10-year period. Candidates must also fulfill a
minimum of 10 of 20 elective attainable goals
* all requirements/goals must be met the year prior to induction
For more information or to request an application, please contact
Laura Howell in the AAC National Office at 800-624-9458, ext. 102.
Dates Set for Northeast Regional Educational Forum
The 2005 Northeast Regional Educational Forum will be held on Oct.
28-29 at the Desmond Hotel & Conference Center in Philadelphia. The
forum is approved for 10 continuing-education hours, and the cost of
registration is $125, which includes all educational forums as well as a
Friday evening ice-breaker; Saturday breakfast, brunch and dinner; and
Sunday breakfast and lunch. Also, a special group rate of $94 night for
single or double occupancy is being offered but will only be guaranteed
through Oct. 5. Call 800-575-1776 to book your room today!
Chefs to Launch National Campaign Against Childhood Hunger
The American Culinary Federation Chef & Child Foundation, Inc.
(ACFCCF), the voice of the ACF in its fight against childhood hunger,
will celebrate National Childhood Hunger Day on Oct. 16, 2005, to raise
awareness of childhood hunger and malnutrition in America. Since the
campaign's launch in 1995, hundreds of chefs across the nation have
participated in events within their local communities to feed hungry
children and foster and promote awareness of proper nutrition.
ACF encourages all government institutions, food banks, child-feeding
agencies and philanthropic groups to work with local ACF chapters to
organize a childhood hunger-awareness campaign. To assist ACF chapters
in developing the campaign, a step-by-step instructional guide is
available for download at www.acfchefs.org/ccf/ccf.html
NCR Seeks Chefs for Articles
The National Culinary Review wants to hear from chefs in the
following categories: 1) in-flight foodservice, and 2) theme parks, for
possible inclusion in future articles in the magazine. Please e-mail Kay
Orde at firstname.lastname@example.org.
"Dine for America" Day Set for Oct. 5
On Oct. 5, 2005, restaurants across the country, along will the
National Restaurant Association, will band together in a "Dine for
America" day, a national fund-raising effort for the American Red Cross.
All proceeds from the event will go to help the survivors and victims of
Hurricanes Katrina and Rita.
Participating restaurants may choose to support the relief effort
* Donating all or a portion of sales that day
* Donating all or a portion of profits that day
* Making a donation for every guest served that day
* Making a donation for every sale of a specific item that day
* Making a set donation that day
* Collecting donations from guests and staff that day
* Identifying another way to raise funds for the relief effort
For more information or to register, visit www.dineforamerica.org.
2006 WACS Congress Fast Approaching
The upcoming World Association of Cook's Societies (WACS) Congress
2006 will be held in Auckland, New Zealand from March 12-16, 2006.
WACS is a non-political professional organization dedicated to
maintaining and improving the culinary standards of global cuisines. The
biennial Congress is a hallmark tradition of WACS and has been organized
in more than 20 cities throughout the world during its 74-year
So, get ready to immerse yourself in the Pacific-prepare yourself for a
'world of culinary excellence' in 2006. Visit www.wacs2000.org for more
CCF Invites Members to Be Part of Its Upcoming Cookbook
The Chef and Child Foundation invites members to submit a child-friendly
recipe for inclusion in its upcoming CCF Cookbook. Please submit your
recipes with supermarket friendly ingredients that feed 1-4 people. Your
name, tile, and chapter will be included with each recipe chosen for the
book. The deadline is Oct. 15, 2005 (the CCF will do the nutritional
analysis that will be placed next to your recipe). Please e-mail the
recipes to email@example.com
Be a Star on the Food Network
"The Next Food Network Star" is back for a new season and a new
search! Do you think you have what it takes to be a star on the Food
Network and host your own show?
If so, then go to www.foodtv.com and click on "The
Next Food Network Star" for an application and video submission
information. The application deadline is Oct. 12.
PROCHEF CERTIFICATION PROGRAM
A Career Development Path for Foodservice Professionals
The Culinary Institute of America (CIA), the world's premier culinary
college, and the American Culinary Federation (ACF), the nation's
foremost organization of chefs, have joined forces to create the ProChef
Certification program for foodservice professionals.
ProChef Certification represents the only certification program for
chefs based on validating specific skills. Designed to verify and
acknowledge the achievements of culinary professionals throughout all
career stages, the CIA and ACF's industry-driven ProChef Certification
identifies the core competencies imperative for building an effective
and rewarding foodservice career, including Culinary Arts, Personnel
Management, and Financial Administration.
The CIA's widespread reputation for excellence in culinary education,
coupled with the ACF's national recognition, will give foodservice
professionals who achieve ProChef Certification the credentials needed
to enhance their position, increase their marketability and elevate
their appeal to both present and future employers.
Key Benefits for Prochef Certification Applicants:
* ProChef Certification ties the expertise of the CIA with the
established and recognized ACF certification program.
* One-on-one professional development advisement is provided to all
foodservice professionals in the ProChef Certification program.
* As participants progress through the ProChef Certification, they can
focus their development in the following discipline areas: Garde Manger,
Asian Cuisine, Mediterranean Cuisine, and Latin American Cuisine.
Take the first step on the path to success-enroll in the ProChef
Certification program today!
Visit www.ciaprochef.com or
call 800-888-7850 for more information
©2007 American Culinary Federation
Through the ACF Today e-newsletter, the federation will provide members
with regular news alerts and timely information on products and services
offered by the American Culinary Federation and its partners. If you do
not wish to receive the newsletter, please reply to this e-mail
with REMOVE in the subject header.