ACF Today, Vol. IV, No.8
April 17, 2006
In this edition . . .
- ACF National Convention Nearing…Register Today and Receive
- ACF Culinary Team USA Tryouts Fast Approaching
- Crab-Cake Contest Open to AAC Chefs
- Attend the National Restaurant Association Restaurant,
- ACFF Disaster Relief Fund Donations Continue, Hurricane Victims
Eligible for Funds
ACF National Convention Nearing…Register Today and Receive
ACF will hold its 56th national convention in Philadelphia at the
Philadelphia Marriott and the Pennsylvania Convention Center July 14-17.
The event brings together nearly 2,000 of America's most influential and
accomplished chefs, culinary educators, students, restaurateurs and
Don't miss any of the convention's many networking and educational
opportunities, competitions and social events. Some highlights of the
convention include the trade show, Educators Clinic, Student Mentoring
and Culinary Forum sponsored by Johnson & Wales University, Baron H.
Galand Knowledge Bowl co-sponsored by Custom Culinary, Student Team
National Championship sponsored by R.L. Schreiber, Inc., ACF Cold-Food
Salon sponsored by The Art Institutes, Chef of the Year competition
sponsored by Unilever Foodsolutions, and President's Grand Ball
sponsored by Butterball Farms, Inc., and Tyson Foods, Inc.
Register by May 5 and receive a discounted registration fee. Rooms
reserved by June 22 at the Philadelphia Marriott will be at a special
ACF-convention rate of $156 per night. To register for convention or for
more information call ACF at 800-624-9458 or visit www.acfchefs.org.
ACF sincerely thanks all national convention sponsors for their
Custom Culinary, Inc.
R.L. Schreiber, Inc.
Le Cordon Bleu Schools North America
Tyson Foods, Inc.
The Art Institutes (EDMC)
Johnson & Wales University
McCormick & Company, Inc.
Butterball Farms, Inc.
The Cheesecake Factory Bakery Incorporated
Chef's Hat, Inc.
Boggiatto Garden Hearts
GFF, Inc./Girard's Dressings
Canada Cutlery, Inc.
Schulstad Royal Danish Pastry
Mind's Eye Resource Management, LLC
NEWCHEF Fashion, Inc.
Attend the National Restaurant Association Restaurant, Hotel-Motel
The National Restaurant Association (NRA) Restaurant, Hotel-Motel
Show® will take place May 20-23 in Chicago and promises to be an
exciting time for all that attend!
Join more than 73,000 of your colleagues for the world's most
comprehensive look at the trends and technologies shaping the restaurant
industry. Over 2,000 exhibiting companies from more than 100 countries
will demonstrate the latest products and technologies. There will also
be over 60 free education sessions delivering solutions for today's
challenges. Lastly, but more importantly to ACF culinary members, ACF in
collaboration with the NRA will host the final tryouts for ACF Culinary
Team USA at The Culinary Scene during the show. Candidates vying for a
spot on the official U.S. team will demonstrate their extraordinary
Registration is $60 per person and you can register online at www.restaurant.org/show, but
have your company's tax ID number and credit card ready. You can also
download the registration form at www.restaurant.org/show and
submit it via U.S. mail to NRA Registration Headquarters, P.O. Box 624,
Brookfield, IL 60513-0624, or fax it to (708) 344-4444. If you have any
questions, e-mail email@example.com
or call customer service at (312) 580-5410.
ACF Culinary Team USA Tryouts Fast Approaching
After much anticipation, 17 finalists have been chosen to try out in
the final competition for ACF Culinary Team USA at the 2006 National
Restaurant Association Restaurant, Hotel-Motel Show® in Chicago,
May 20-23. ACF Culinary Team USA is the official representative team of
the United States in major international culinary competitions,
including the Internationale Kochkunst Ausstellung (IKA) held in Erfurt,
Germany every four years, and the Salon Culinaire Mondial, one of the
most important international culinary-arts competitions, held every six
Before being chosen as a finalist, the competitors were judged in one
of two preliminary competitions held at Elgin Community College in
Elgin, Ill., Feb. 27-28, and River Oaks Country Club in Houston, March
26-27. At the final tryouts in Chicago, chefs will vie for coveted spots
on ACF Culinary Team USA National, along with ACF Culinary Team USA
Regional and ACF Culinary Team USA Pastry.
ACF wishes the best of luck to the 17 finalists!
Loan Co - ACF San Francisco Chapter
Joachim Buchner, CMC - ACF Nations Capital Chefs Association
James Decker, CEC, AAC - ACF Columbus Chapter
Christopher Desens, CEC - Chefs de Cuisine Association of St. Louis
Scott Fetty - ACF Pittsburgh Chapter
Drew B. Garms - ACF National Chapter
Richard Han - ACF Chefs of Las Vegas
Jamie Keating, CCC - ACF Greater Atlanta Chapter, Inc.
Jennifer A. Kopp, CPC - ACF Nations Capital Chefs Association
Joseph M. Leonardi - ACF Rhode Island Chapter
Michael Matarazzo - ACF National Chapter
Craig Meyer, CEC - Chefs de Cuisine Association of St. Louis
Craig Peterson - ACF Greater Kansas City Chefs Association
Timothy Prefontaine, CSC - ACF Chapter of Northern New Hampshire
Mellisa K. Root - River Oaks Country Club in Houston
Daniel Scannell, CMC - ACF Colorado Chefs Association
Daryl L. Shular, CCC - ACF Greater Atlanta Chapter, Inc.
For more information on ACF Culinary Team USA, visit the ACF Web site
Crab-Cake Contest Open to AAC Chefs
AAC chefs-here's your chance to win big! The American Academy of
Chefs & Phillips Foods are searching for new and innovative ways to
Dress a Crab Cake. Start with a Phillips Maryland-style frozen
crab cake in the center of your plate and get creative by adding
toppings, garnishes, layers, sauces and other accoutrements to give it a
whole new feel. For example, give a crab cake an Asian spin by topping
it with warm vanilla ginger sauce and serving it over a bed of
cellophane noodles or garnish macadamia-encrusted crab cakes with a
savory black-bean salsa.
First place wins $750 and menu inclusion at the AAC Dinner at the ACF
national convention in Philadelphia, second place wins $200 and third
place wins $50. You must be an AAC member to be eligible for the
contest. To enter, visit www.phillipsfoods.com/aaccontest to download a
form, then send the completed form to Rebekah Brill at 1215 E. Fort
Ave., Baltimore, MD, 21230 or fax it to (410) 837-8526. Entries must be
received by June 23, 2006. If you have any questions, call (888)
234-2722, ext. 1605.
ACFF Disaster Relief Fund Donations Continue, Hurricane Victims
Eligible for Funds
ACF members and chapters continue to generously lend their financial
support to fellow culinarians afflicted by last year's hurricanes. More
than $134,000 has been raised through donations to the American Culinary
Federation Foundation (ACFF) Disaster Relief Fund. Money is currently
being dispersed to hurricane victims as they continue the recovery
process and rebuild their lives. If you were affected by the hurricane
and would like to learn more about receiving financial assistance from
the ACFF Disaster Relief Fund, please e-mail firstname.lastname@example.org
or ask your chapter president for a financial aid form.
Don't Miss the 2006 Santé Restaurant Symposium
Don't miss your opportunity to:
- Choose from 50 exceptional seminar topics, including "The Power of
Public Relations," "An Exploration in Chocolate," "Best Practices from
DiRoNA Restaurateurs," "Wine Training Boot Camp," and so many more! All
are hosted by top industry professionals, including Alex Brennan-Martin,
Sondra Bernstein, Tony Abou-Ganim, and Evan Goldstein, M.S.
- Learn from and share ideas with leading restaurant professionals
from around the country during meals, receptions, and recreational
- Sample the latest foods, wines, spirits and technology in two
full-sized exhibit tents
- Hear keynote speeches from Charlie Trotter, famed chef; Helene
Kennan, president of Women Chefs and Restaurateurs; and David M. Dudar,
corporate director of marketing and communications for RockResorts
- Be treated to top fare from around the world during hosted dinners,
receptions and hospitality suites
Contact Santé magazine today at (800) 493-9585 to learn more and
reserve your spot at the 2006 Santé Restaurant Symposium, May 7-10
at the Equinox Resort & Spa in historic Manchester, Vt. For more
information, including registration, visit www.isantemagazine.com.
Great Lakes Kraut Co.
Recipe Contest Gives Chefs a Chance to Show Off Their Kraut
The Entrée to Munich-Professional Chef Recipe Contest is
inviting chefs and other foodservice professionals to put on their
culinary thinking caps for a chance to win a trip to Germany. To enter,
create an original recipe using sauerkraut as an ingredient and submit
it online through the contest's Web site, www.entreetomunich.com.
Categories include entrées, appetizers/soups/salads and side
A panel of independent chefs, home economists and other culinary
professionals will judge the recipes based on taste, appearance,
originality and the use of sauerkraut.
The entrant judged to have the best overall recipe may choose between a
grand prize of a trip for two to Munich, Germany, or $4,000 cash. Two
first-place winners will also be chosen and receive $1,000 cash.
Professional chefs 18 years or older who work in a restaurant or
foodservice operation may enter. The contest runs from April 1 through
June 30, 2006. For complete official contest rules and details, visit
The sponsor of the Entrée to Munich-Professional Chef Recipe
Contest is Great Lakes Kraut Co., the largest sauerkraut producer in
the world. Consumers and foodservice professionals from across the
United States enjoy the quality and taste of Great Lakes Kraut Company's
sauerkraut. For more information on the company and its products, visit
©2007 American Culinary Federation
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