ACF Today, Vol. III, No. 27
December 20, 2005
In this edition . . .
- Deadline for Best Registration Rate for Northeast Regional Conference
is Jan. 15, 2006
- 2006 Chef Award Nominees-Part One
- Sizzle Reaps Awards
- NCR Quizzes Now Available Online at eCulinary
- Take Part in Two Seminars During This Year's Regional Conferences
- ACF Chef & Child Foundation Now Accepting Little Oscar Award Nominations
- AAC Application Deadline is Here
- The History Channel Seeks Food Historian
Deadline for Best Registration Rate for Northeast Regional Conference is Jan.
ACF members who plan to attend the 2006 Northeast Regional Conference should
register by Jan. 15, 2006, for the best registration rate.
The conference, which is being hosted by ACF of Greater Buffalo, in partnership
with The Escoffier Society of Toronto, will be held at the Westin Harbour Castle
in Toronto, Ontario (Canada), March 16-19, 2006. And, registration is now available
online-just visit www.acfchefs.org,
click on the Events link and then the Regional Conferences sublink to register.
2006 Chef Award Nominees-Part One
Congratulations to the following individuals who have been nominated from their
regions for the following 2006 ACF awards:
Hermann G. Rusch Chef's Achievement Award:
Anthony Graffeo, CEC, AAC
F. Stanley Jones, CEC, AAC
Timothy Tain, CEC, CCE, AAC
William Tufarolo, CEC, AAC
Louis Venezia, CEC, AAC
George Pastor, Ed.D, CEC, CCE, AAC
Michael Garbin, CEC, AAC
Fred Griesbach, CEC
Jesse Bartyzal, CEC, AAC
Murat Day, CEC, AAC
Jacob Elmer, CEPC, AAC
Michael Gaines, CEC
Jon Greenwalt, CEC, AAC, HOF
Chef Professionalism Award:
Brad Barnes, CMC, CCA, AAC
Rico DiFronzo, CEC, AAC
Dorothy Johnston, CEC, CCE
Desmond D'Souza, CEC
Brian Sode, CEC
Kevin Gawronski, CMC
Thomas Hiestand, CEC
Edward Janousek, Jr., CEC
Ewart Jones, CEC, AAC
Jose Luna, CEC, AAC
Joe Eidem, CEC, AAC
John Romano, CEC, AAC
Chef Educator of the Year Award:
Frank Costantino, CEC, CCE, AAC
Arthur Inzinga, CEC, CCE, AAC
Gerard Murphy, CEC, CCE
Gerald Scanlan, CEC, CCE, AAC
James Taylor, CEC, AAC
G. Michael Harris, CEC, CCE, AAC
Kevin Enright, CEC, CCE, AAC
Ted Hirschi, CEC, CCE
Renee Zonka, MBA, RD, CEC, CHE
Robert Gregson, CEC, CCE
Raimund Hofmeister, CMC, AAC
Frank Leake, CCC, CCE
Sizzle Reaps Awards
Recently, an article published in Sizzle: The American Culinary Federation
Quarterly for Students of Cooking received the Annual International Cordon
d'or Gold Ribbon award in the Culinary Article category among entries representing
several nations. The award honored the cover feature, "Extreme Sport--Culinary
Study Aboard," written by Ginny Marcin and published in Sizzle's Summer
2005 edition. John Minniti, CCE, AAC, chairman of the American Academy of Chefs,
accepted the award on Marcin's behalf at a luncheon and ceremony in St. Petersburg,
Fla., on Dec. 8.
The Cordon d'or Gold Ribbon award was the second distinction for excellence
in publishing received by Sizzle this year. Sizzle received an Award
for Publication Excellence in the New Magazines & Journals category of the
17th-annual awards program of APEX, sponsored by Communications Concepts' Writing
NCR Quizzes Now Available Online at eCulinary
ACF's eCulinary Professional Development Institute offers monthly National
Culinary Review quizzes, which allow members an alternative means for earning
educational credit. Users who pass the online quizzes will not only earn credit,
but will be able to print a certificate of completion directly from the eCulinary
Institute. These certificates can be used as documentation for ACF initial and
renewal certification packets. Visit www.acfchefs.org/eculinary
for more eCulinary opportunities.
Take Part in Two Seminars During This Year's Regional Conferences
ACF will offer two exciting seminars, Judging Competitions and Basics of Student
Team Competition, at each of the four regional conferences in 2006. The Basics
of Student Team Competition seminar is geared toward managers and coaches of student
teams, while the Judging Competitions seminar is designed for chef members interested
in becoming ACF-approved judges. 2006 will mark the first time the judging competitions
seminar has been offered at a regional conference in more than seven years. Don't
miss out on either opportunity! For more information, see the below descriptions,
or call the ACF National Office at 800-624-9458.
This seminar is required for chef members interested in becoming ACF-approved
judges, as well as those wishing to maintain status as approved judges. During
the seminar, chefs will receive the training and information necessary to accurately
judge, score and critique competitors. There will be a written test at the end
of the seminar. Judge candidates must be ACF members in good standing, be certified
at the CSC level or higher, have won at least three gold medals and be approved
for training by the chair of the Culinary Competition Committee. Attendees must
have registered in advance with the national office and have an approved
application on file.
Basics of Student Team Competition
This seminar, designed primarily for managers and coaches of student teams,
as well as students, will explain the newly revised student-team competition guidelines,
which go into effect July 2006. The basics of forming a team and fund-raising
ideas will also be presented.
ACF Chef & Child Foundation Accepting Applications for Little Oscar
The ACF Chef & Child Foundation (CCF) Little Oscar awards recognize those
ACF chapters that put forth an exceptional effort to advancing the mission of
the ACF Chef & Child Foundation in its fight against childhood hunger and
malnutrition. Applications may be downloaded from the ACF Web site at www.acfchefs.org/ccf/awards/liloscar.html.
The deadline for submitting applications is Jan. 15, 2006. The national Little
Oscar award winner will be selected from among the four regional winners at the
ACF National Convention.
*In order to select a winner in time for the ACF Western Regional Conference,
beginning on Feb. 2, 2006, all chapters in the Western Region must submit their
CCF Little Oscar award applications by Dec. 31, 2005.
AAC Application Deadline is Here
ACF members who wish to apply for induction in 2006 into the American Academy
of Chefs, the honor society of ACF, should submit their applications and all materials
to the AAC National Office by Dec. 31, 2005.
Requirements mandatory for consideration in the honor society include:
- must be certified as an ACF master chef, master pastry chef, executive chef,
executive pastry chef and/or culinary educator for a minimum of two years
- 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
- must 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 the AAC National
Office at 800-624-9458, ext. 102.
The History Channel Seeks Food Historian
If you're an ACF member who has wished to be on television, this could be your
opportunity! The History Channel seeks a dynamic, well-spoken and engaging host
for the program AMERICA EATS. AMERICA EATS will be a fun, historically-contexted
exploration of the foods Americans love to eat, prepare and share. The ideal host
will be engaging on camera and have a strong working knowledge of American regional
cuisines and culinary and American social history. Some knowledge of food chemistry
is also helpful.
Location, shooting schedule and compensation will depend upon the individual
chosen. If interested, send recent photo, bio/résumé, VHS or DVD
(if available) and any other relevant materials to:
Barbara Barna Casting
249 Smith Street, PMB #122
Brooklyn, NY 11231
Please do not send master copies or your last copy of materials, as materials
cannot be returned. Also, be sure to mark the envelope "THC America Eats."
Deadline is Jan. 31, 2006.
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
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
Visit www.ciaprochef.com or call 800-888-7850
for more information.
American Culinary Federation
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