ACF Today, Vol. IV, No. 13
June 27, 2006
In this edition...
- Chef & Child Foundation Auction Donations Extended through
- Learning Opportunities for Culinary Educators at ACF's National
- Online Registration Deadline for Certified Master Chefs Dinner is
- 2006 Board of Governors Meeting Credentialing
- Become a Practical Test Training Site through ACF's
- Cost Controls Course Available in July on ACF's eCulinary
Professional Development Site
- Submit Papers for Presentation for ACF's 2007
- ACF Thanks the Sponsors of the 56th ACF National
Chef & Child Foundation Auction Donations Extended through
Due to the interest in the Chef and Child Foundation Auction, CCF has
extended the due date for auction items through Friday, June 30.
Items such as vacation packages, cooking equipment, autographed
memorabilia (from celebrity chefs, sports figures, film and TV), catered
dinner parties, sporting tickets, gift certificates and much more is
needed to make the event a success. No donation is too big or too small;
as CCF appreciates any help you can give the foundation. Donations are
tax-deductible as allowed by law.
The donation confirmation, as well as the receipt of donation
items, are now due June 30, 2006. Anything received after this
date may not be included in the live auction. If you are bringing the
auction item to convention rather than sending it to the ACF National
Office, a donation form must be received by ACF National Office by
Friday, June 30 in order for the item to be included in the auction.
Please email Lisa Alessandro, APR at firstname.lastname@example.org a
donation form. She will confirm your donation, provide a receipt and
arrange for item delivery, either to the office or directly to the
Your donation is what helps the Chef & Child Foundation better
the lives of children across America!
Learning Opportunities for Culinary Educators at ACF's National
On Thursday morning, July 13 at ACF's national convention, Dr. Nancy
Schley, instructional design coordinator for the Madison (Wisconsin)
Area Technical College District, will present "Documenting Student
Assessment and Evaluation." In this hands-on session, you will see and
hear how criteria for satisfactory performance are prepared to present
to students in advance of an assigned performance and how students can
be empowered to assess their own work and seek assistance prior to
evaluation. The results of the student evaluation can then be used for
accountability documentation to all stakeholders and accreditation
bodies. Onsite registration at the independence ballroom begins on
Thursday, July 13 at noon.
J. Desmond Keefe, III, an associate professor at the School of
Hospitality, Tourism and Culinary Management at Southern New Hampshire
University in Manchester, N.H., will follow on Friday morning, July 14.
Keefe will discuss using technology and other forms of media to enhance
teaching and training. Blackboard, Nutritional Analysis Plus, Nutrition
Interactive, and Tablet PC are just a few of the applications that will
be explained and demonstrated. Friday afternoon continues with David
Bearl, CCC, CCE, coordinator of business and industry at First Coast
Technical Institute in St. Augustine, Fla. Bearl will discuss students
with exceptionalities, the law, assessment and identification, guidance
and case studies. Onsite registration at the independence ballroom
begins on Friday, July 14 at 7:30 a.m. and 12:30 p.m.
Online Registration Deadline for Certified Master Chefs Dinner is
ACF is pleased to announce the first Certified Master Chefs dinner at
the ACF 2006 National Convention in Philadelphia, on Sunday, July 16th.
The dinner will consist of master chefs working with junior ACF members
to create tasting plates that will entice and excite even the most
Take this unique opportunity and register online by June 30 to
meet and talk with Lawrence McFadden, CMC; Steve Jilleba, CMC, CCE, AAC;
Brad Barnes, CMC, CCA, AAC; William Franklin, CMC, AAC; and Chris
Northmore, CMPC, as well as other master chefs about food while enjoying
the many dishes. The networking, cooking and tasting will make this a
wonderful inaugural event. The cost of the dinner is $100 per person.
2006 Board of Governors Meeting Credentialing
We are looking forward to seeing you at the Board of Governors
meeting on Sunday, July 16 at 9:30 a.m. Chapter Presidents may register
for voting as they pick up their ACF conference registrations. A
reminder for all chapters whose chapter presidents are not attending the
convention and are sending proxies; please note that the proxy must be
signed by the chapter president and secretary.
The proxy holder, either a chapter officer or member of the chapter,
must be a current active member of ACF and will need to turn in their
proxy during ACF convention registration. Proxy holders will be asked to
validate their membership status by showing a current membership ID
card. If you have any questions, please call Kristy Begley, ACF
membership manager, or Heidi Cramb, ACF membership director, at
Become a Practical Test Training Site through ACF's
ACF is unfolding a Train-the-Trainer Program across the U.S. to
expand the practical exam network for certification. The program extends
a unique opportunity for culinary institutions across the country to
serve as testing/training hubs for practical exam training. As a
training site, the institution would host ACF-approved practical
examiners to train culinary professionals at the facility who are
interested in becoming practical-exam evaluators. ACF examiners have
attained the highest level of trust, professionalism and ethical
confidence from his or her peers.
In addition to having some of the most talented chefs conduct
training right in your own facility, the program allows more flexibility
for culinary staff to become certified. Certified individuals in
restaurants and other foodservice establishments give customers the
assurance that they are receiving quality foodservice. Students who have
also become certified culinarians by completing an ACF-approved
apprenticeship program, could have the opportunity to train for a higher
certification level right in their own school or place of
If your institution would like to take advantage of this opportunity
and become a host site, contact the ACF certification department at
(800) 624-9458. The site must be easily accessible by air and car, and
must meet certain requirements. The site must have a lecture hall or
facility with a capacity of 50 attendees and preferably an LCD
projector. In addition, the site must have a minimum of eight testing
Cost Controls Course Available in July on ACF's eCulinary
Professional Development Site
ACF's eCulinary Professional Development Institute will launch its
first culinary fundamentals course, Cost Controls for Foodservice
Operations on July 14. The course is authored and presented by J.
Desmond Keefe, III, co-author of Principles of Food, Beverage, and Labor
Cost Controls Eighth Edition (John Wiley & Sons, 2006). Registration
opens July 3 and will continue until the day the course begins. The cost
of the course is $299 plus state tax (depending on the state in which
Future courses will include: Purchasing for Professional Foodservice,
Introduction to Cooking, Introduction to Baking and Menu Planning just
to name a few. New courses will launch every four months. For more
information on ACF's eCulinary Professional Development site, call the
ACF educational development department at (800) 624-9458.
Submit Papers for Presentation for ACF's 2007 Conferences
The American Culinary Federation Foundation (ACFF) is seeking papers
for presentation at its 2007 regional and national conferences.
Contemporary topics in the following areas are requested:
Nutrition/Nutritional Cooking, Sanitation and Safety,
Leadership/Management, Curriculum Planning and Development, Evaluation
and Testing, Teaching Methodology and
Provide an abstract (150 words or less). The title and abstract
should be descriptive of the presentation content. Include a 3 to 5-page
narrative that provides a rationale for the topic, the expected
outcomes, and learning activities. Also include a brief biography of the
presenter. All submissions should be made no later than Aug. 31, 2006.
Incomplete and late proposals will not be considered. Inquiries should
be directed to the ACFF accreditation director.
ACF Sincerely Thanks the Sponsors of the 56th ACF National
Custom Culinary, Inc.
R.L. Schreiber, Inc.
Le Cordon Bleu Schools North America
Tyson Foods, Inc.
Chef Macrina Fine Wines & Spirits for Professional Food
Johnson & Wales University
The Art Institutes
Beef Information Center
Butterball Farms, Inc.
American Lamb Board
Boggiatto Garden Hearts
Chef's Hat, Inc.
GFF, Inc./Girard's Dressings
NewChef Fashion, Inc.
Mexican Shrimp Council
Sweet Street Desserts
The Cheesecake Factory Bakery Incorporated
Wisconsin Milk Marketing Board
Canada Cutlery, Inc.
RC Fine Foods
Schulstad Royal Danish Pastry
Mind's Eye Resource Management, LLC
United Egg Producers
©2007 American Culinary Federation
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