ACF Today, Vol. IV, No. 22
October 16, 2006
In this edition...
- Plan Now to Attend the 2007 American Culinary Federation Regional Conferences
- ACF Regional and National Award Applications Deadline October 31, 2006
- Deadline for ACF Culinary Youth Team USA Applications Fast Approaching
- Nominations Open until December 31 for American Academy of Chefs Elected Positions
- Register Now to Attend the 2006 International Hotel/Motel & Restaurant Show®
- Attention Culinary Students-Enter to Win $1,000 for a Duck Recipe
- Attention High School Seniors! Apply Now for a Culinary Scholarship to Johnson & Wales University
- Jill Bosich, CEC, CCE, AAC, Appointed as ACF Culinary Team USA Regional Coach
- Free Crisco Professional® Pan Release Sample!
- The only risotto you can heat and serve in less than 2 minutes-UNCLE BEN'S® Classic Risotto
Plan Now to Attend the 2007 American Culinary Federation Regional Conferences
Whether you want to sharpen your skills at a workshop, earn certification points by attending a lecture or demonstration, or make invaluable business contacts with accomplished culinary professionals, attending an ACF regional conference is a valuable educational opportunity you do not want to miss. For more information, visit www.acfchefs.org/Content/Events/RegionalConferences/default.htm.
The 2007 Regional Conference Schedule is as follows:
Northeastern Region, March 2-4, Westin Convention Center, Pittsburgh, Pa.
Central Region, March 25-27, Hilton Milwaukee City Center, Milwaukee, Wis.
Western Region, April 15-7, Coeur d'Alene Resort, Coeur d'Alene, Idaho
Southeastern Region, April 29-May 1, Sheraton Music City Hall, Nashville, Tenn.
Members save $100 off the regular registration rate!
Register early and save even more!
Registration forms on now available at www.acfchefs.org/download/downloads.cfm.
Spotlight On The ACF Northeast Regional Conference
Hosted by the ACF Pittsburgh Chapter, William Hunt, CCE, CEC President
Founded in 1873, the Duquesne Club is widely considered one of the finest city clubs in the country and a historic landmark. Culinary masterpieces by executive chef Keith Coughenour, CEC and his talented team are in store for those who attend this exclusive event.
The annual American Academy of Chefs dinner takes place on March 1, and is $150 per person with seating limited to 75 attendees. Contact Norman Hart, CEC, CCE, AAC, at email@example.com for reservations.
The Career Development Series offers many exciting seminars including, "Does It Really Matter What We Eat? an overview of facts and fallacies regarding weight loss diets." This informative presentation will compare and contrast the Mediterranean diet to current trend diets, such as Atkins and South Beach, while focusing on the values of "fad free" eating presented by Mrs. Carla Kochel, M. Ed, RD, LDN.
The Educator Development Series features "Getting Started with Assessing Student Learning in Your Academic Program," led by Linda Suskie, executive director for the Middle States Commission on higher education in Philadelphia. Scheduled for Friday, March 2, from 8 a.m. - 5 p.m., this eight hour class is available for $125 and includes lunch.
For more information on the Northeast Regional Conference, visit http://www.acfchefs.org/Content/Events/RegionalConferences/Northeastern/default.htm.
ACF Regional and National Award Applications Deadline October 31, 2006
Each year ACF honors chefs and students through its annual regional and national award program. These awards are the highest honor ACF can bestow on an individual.
If you would like to nominate a culinarian who embodies the best of the culinary industry, please complete and submit applications by October 31 to ACF at 180 Center Place Way, St. Augustine, Fla., 32095.
Award applications are available at http://www.acfchefs.org/download/downloads.cfm or by calling the ACF at (800) 624-9458.
Deadline for ACF Culinary Youth Team USA Applications Fast Approaching
Applications for the ACF Culinary Youth Team USA are due to the ACF National Office by November 1. Applications and selection guidelines are now available online at www.acfchefs.org/Content/ACFPrograms/CulinaryTeamUSA/guidelines.htm.
ACF Culinary Youth Team USA will represent the United States at the Internationale Kochkunst Ausstellung (IKA), also referred to as the international "culinary Olympics," held in Erfurt, Germany in 2008.
Tryouts will take place in January and February 2007 at locations to be determined once all applications have been received. The finals will be held at the 2007 ACF National Convention in Orlando, Fla. in July 2007. This is a once-in-a-lifetime opportunity you don't want to miss. Sign up today!
Nominations Open until December 31 for American Academy of Chefs Elected Positions
Nominations are open for the national chair and national vice chair positions of the American Academy of Chefs (AAC). Nominations will remain open until December 31. To nominate a candidate, you must be an active Academy Fellow in good standing. Please submit your nomination in writing to the AAC office at 180 Center Place Way, St. Augustine, FL 32095.
All nominations must be postmarked no later than December 31 to be valid. All candidates accepting nomination are required to respond in writing. Acceptance letters should also be sent to the AAC office, and must be postmarked no later than December 31.
Register Now to Attend the 2006 International Hotel/Motel & Restaurant Show®
The 2006 International Hotel/Motel & Restaurant Show®, the world's largest showcase and exchange of industry products, trends and developments, will take place November 12-14 at the Jacob K. Javits Convention Center in New York.
ACF members receive complimentary exhibit hall admission when they register online with the ACF06 special promotion code. Visit www.ihmrs.com.
The International Hotel/Motel & Restaurant Show®, also offers dozens of informative seminars, special events, displays and features. The show will also offer an expanded technology sector, adding new appeal for hoteliers and restaurateurs seeking the latest innovations.
The show, owned by the Hotel Association of New York City, Inc., the New York State Hospitality & Tourism Association, Inc., and the American Hotel & Lodging Association, unveils more than 1,400 products and services and draws more than 35,000 attendees each year.
Attention Culinary Students-Enter to Win $1,000 for a Duck Recipe
Maple Leaf Farms, Milford, Ind., offers culinary-arts students a chance to win scholarship money by creating dishes that feature duck. Use your culinary creativity with any Maple Leaf Farms duck product-whole, parts and further-processed (value-added or convenience).
Recipes must be original, serve at least four, and include ingredients and steps of execution. Entries must also include a brief paragraph on how the dish meets the needs of today's consumers. Recipes will be evaluated based on flavor, marketability and practicality in today's professional kitchen. The grand prize is $1,000, second-place prize is $500 and third-place prize is $250. Entries must be postmarked by Dec. 31, 2006. For more information, go to www.mapleleaffarms.com.
Send recipe entries to: Maple Leaf Farms Student Recipe Contest, Attention Melissa Shrader, American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095; fax to (904) 825-4758; or email to firstname.lastname@example.org.
Attention High School Seniors! Apply Now for a Scholarship to Johnson & Wales University
Johnson & Wales University, headquartered in Providence, R.I., has given $20,000 to the American Culinary Federation Foundation (ACFF) to be used toward American Culinary Federation and American Academy of Chefs scholarships.
The scholarships offered through the ACFF are $2,500 per year, and are to be used toward a bachelor's degree in culinary arts or baking and pastry arts at any one of Johnson & Wales University's four campuses located in Charlotte, Denver, North Miami and Providence.
Candidates eligible to apply must be a new student to Johnson & Wales; choose a culinary arts or baking and pastry arts major; have an overall grade point average of 3.0; enroll as a full-time, undergraduate student for the 2007-2008 academic year; and attend classes in the day division. Applications are available online at www.acfchefs.org, and must be postmarked no later than November 1, 2006.
The scholarship is awarded as partial program tuition and is renewable for four years. The recipient is responsible for all remaining tuition and expenses including travel, living, books, tools, equipment, fees and uniforms.
Jill Bosich, CEC, CCE, AAC, Appointed as ACF Culinary Team USA Regional Coach
Jill Bosich, CEC, CCE, AAC, the executive chef/energy programs advisor at The Southern California Gas Company in Downey, Calif., and member of ACF Orange Empire Chefs and Professional Cooks Association, has been appointed as a coach for ACF Regional Culinary Team USA.
Bosich was the captain of the gold-medal regional team that finished third at the 2000 Internationale Kochkunst Ausstellung in Erfurt, Germany. Edward Leonard, CMC, AAC, ACF Culinary Team USA manager, credits Bosich with bringing good experience, a creative mind and tremendous talent in the garde field, all of which will be essential as the regional team strives for success and first place finishes.
The ACF Regional Culinary Team USA will compete at the Culinary Classic in May of 2007 at the National Restaurant Association Restaurant Hotel/Motel Show®, May 19 to 22 in Chicago. Leonard will appoint a second coach for the team shortly.
Free Crisco Professional® Pan Release Sample!
You don't have to pry-we'd be happy to share the secret of no-stick cooking. Made with an exclusive, patented formula, Crisco Professional® Pan Release Spray provides more complete and consistent pan coverage to prevent food from overbrowning, scorching and sticking to pans. A recipient of the American Culinary Federation (ACF) Seal of Approval, Crisco Professional® Pan Release Spray is available in 14 oz. and 21 oz. sizes to fit your individual needs. To receive your free sample register at www.criscoprofessional.com.
The only risotto you can heat and serve in less than 2 minutes-UNCLE BEN'S® Classic Risotto
Now anyone can menu the risotto today's patrons love. Rich, creamy risotto is one of the best-selling items on trend-setting menus today. Yet a labor-intensive prep process has made scratch risotto practically impossible. UNCLE BEN'S® Classic Risotto is the only fully cooked risotto that can be heated and served in less than 2 minutes-without the typical complicated cooking process. For more information on UNCLE BEN'S® Classic Risotto, call 1-800-432-2331 or visit www.MasterFoodServices.com.
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