ACF Today, Vol. V, No. 2
January 23, 2007


In this edition...

  • 2007 American Culinary Federation Regional Conference News
  • Register for Apprenticeship Training Classes on eCulinary's Professional Development Site
  • Nominate a Chef for the Hermann G. Rusch Chef's Achievement Award
  • Make Plans to Attend the 2007 International Restaurant & Foodservice Show of New York
  • Attention ACF members! Submit News for The National Culinary Review
  • The National Peanut Board Announces Student Chef Culinary Competition
  • CAFÉ Announces 2007 Educator Workshops and Leadership Conference


2007 American Culinary Federation Regional Conference News


Visit www.acfchefs.org for the most complete and up-to-date information covering the entire 2007 events calendar, including registrations, pricing, schedules, programming details, host hotels and more.


The 2007 Northeast Regional Conference, March 2-4, Pittsburgh


Approaching Deadlines:

  • Early registration deadline - February 1
  • Discounted room rate - The Westin Convention Center Pittsburgh is offering an ACF discounted room rate of $129 through February 7. The room rate is also good for two days before and two days after the conference dates. Book your reservation online or by calling the hotel directly at (412) 281-3700.
  • Registrations are now being accepted for HANDS-ON WORKSHOPS at The Art Institute of Pittsburgh. Attendance is limited to 15 participants per session


Programming news:

Beer Gourmet Program, sponsored by Anheuser-Busch - Sunday, March 4, 10 - 11:30 a.m.
George Reisch, a fifth-generation brew master, and a 28-year veteran of Anheuser-Busch, Inc., will present an understanding of how beer complements food and serving and cooking with beer. He will be teaming with Sam Niemann, Anheuser-Busch's corporate chef, to create sampling flights that demonstrate the "art" of pairing beer with food.


2007 Central Regional Conference, March 25-27, Milwaukee

  • Early registration deadline - February 25
  • Discounted room rate - The Hilton Milwaukee City Center is offering an ACF discounted room rate of $139 through March 10. The room rate is also available three days before and after the conference dates. Book your reservation online or by calling the hotel directly at (414) 271-7250.


Programming news:
Kosher 101- The Chef's Perspective - Tuesday, March 27, 1:30 - 3 p.m. & 3:30 - 5 p.m. Designed to demystify an often misunderstood topic, this session gives an overview of Jewish dietary law and how it relates to modern cuisine. Samuel Glass, CEC, CCE, CCA, will share his insights and knowledge through a combination of lecture and PowerPoint presentation.


2007 Western Regional Conference, April 15-17, Couer d'Alene, Idaho


Teeing It Up In Coeur d'Alene - The 2007 Western Regional Conference Chef's Culinary Classic Golf Tournament will take place at the beautiful Coeur d'Alene Resort Golf Course on Sunday, April 15. There are 144 tee positions available and registrations are now being accepted. Please contact the Golf Tournament committee coordinator Raymond Delfino, CEC, at (509) 459-4539, or e-mail rdelfino@spokaneathleticclub.org for more information.


2007 Southeast Regional Conference, April 29 - May 1, Nashville, Tenn.
A major highlight of the event will be the Wild Horse Saloon Songwriter's Night on April 29. A benefit for childhood hunger awareness in middle Tennessee, this gala will feature the sights, sounds and flavors of Music City complete with cocktails, music, dinner, music, a songwriter's roundtable, line dancing and-you guessed it MUSIC! A portion of the proceeds will be donated to Nashville Metropolitan Schools to further efforts in childhood nutritional education and the eradication of childhood hunger in our schools and community.



Register for Apprenticeship Training Classes on eCulinary's Professional Development Site


Register now for "Introduction to the Food Service Industry" or "Introduction to Cooking," two of the American Culinary Federation Foundation's (ACFF) apprenticeship training courses offered on ACFF's eCulinary Professional Development Institute site.


Classes begin January 29, and run through April 7, 2007. ACFF apprenticeship courses are designed for the young culinarian, but are also valuable to the experienced chef who wants to refresh his or her knowledge of culinary arts. ACFF also offers certification training courses, practice certification written exams and National Culinary Review quizzes online through the eCulinary Web site.


ACFF eCulinary apprenticeship and professional-development courses are worth 30 points of ACFF continuing-education hours or three continuing-education units. The cost for each course is $299 plus state tax. Register today at www.acfchefs.org/eculinary.



Nominate a Chef for the Hermann G. Rusch Chef's Achievement Award


Ballots for the Hermann G. Rusch Chef's Achievement Award have been mailed to all chapters in good standing. The deadline for returning the ballots to the ACF national office is February 21. Regional winners for this prestigious award will be announced at their respective regional conferences.


The award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession.



Make plans to attend the 2007 International Restaurant & Foodservice Show of New York


Join thousands of your fellow culinarians at the 2007 International Restaurant & Foodservice Show of New York, March 4-6 at the Jacob K. Javits Convention Center.


As an ACF member, you will receive a $5 discount off the regular registration fee throughout the Show. Register, and type in Priority Code: WL11.


Check out www.internationalrestaurantny.com for a list of all the NEW and exciting special events, including:

  • Nation's Restaurant News New Product Gallery- with more than 100 new products for you to discover and sample
  • NEW! PMQ's New York Pizza Show-running at the same time and place as the International Restaurant & Foodservice Show of New York
  • NEW! Japanese Demonstration Theater and Pavilion-where you can see historical food-preparation techniques demonstrated on the Show floor
  • NEW! Ultimate Barista Challenge - The New York premiere where professional barista prepare their signature espresso beverages for a panel of discerning judges
  • NEW! New York Wine Expo-20 wineries from around the globe will display their products each day. Brought to you by the creators of the Boston Wine Expo
    18th Annual US Pastry Competition-with leading chefs competing for the coveted title



Attention ACF members! Submit News for the The National Culinary Review


ACF is looking for member news to include in A Toast in The National Culinary Review. Current members are encouraged to submit news announcements that include award recognition, new positions and/or personal accomplishments.


In addition, members are encouraged to include a headshot and or photograph. If taking the image with a digital camera, use the highest setting the camera allows. Each submission will be considered; however, publication cannot be guaranteed. Announcements and photos may be emailed to kmace@acfchefs.net, with the subject line: A Toast Submission.



The National Peanut Board Announces Student Chef Culinary Competition


The National Peanut Board announces the Wide-Open World of Peanuts Student Chef Innovation Award-a culinary competition designed to find and showcase the most creative talent among student chefs today. Student chefs are invited to enter their innovative peanut and peanut-product recipes.


Judges will evaluate culinary creations that use USA-grown peanuts, peanut butter, defatted peanut flour and/or roasted aromatic peanut oil in recipes in five categories: beverage, appetizer/tapas/small plate; main course; side dish; and dessert, including dishes that are enjoyed any time of the day - breakfast, lunch or dinner. Each recipe must incorporate at least one-half cup of peanuts and/or other peanut products.


Student chefs can enter their culinary inspirations at www.nationalpeanutboard.org through February 28, 2007.




CAFE


CAFÉ Announces 2007 Educator Workshops and Leadership Conference


The Center for the Advancement of Foodservice Education (CAFÉ) offers professional-development workshops designed for foodservice instructors at all levels.


Go to "Events" at www.CafeMeetingPlace.com.

2007 SCHEDULE

  • June 1-3, "Pâtés and Forcemeats," L'Academie de Cuisine, Gaithersburg, Md.
  • July 12-15 - "Breads: from Basic to Artisanal," Florida Culinary Institute, West Palm Beach
  • July 27-29 - "American Regional Cuisine," Kendall College, Chicago
  • Aug. 2-5 - "International Cuisines & Wines," Community College of Southern Nevada, Las Vegas (must be at least 21 to attend).

Also ...
Specifically for college-program directors and lead instructors:


THIRD-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"Today's Issues, Tomorrow's Classroom"
June 22-24, 2007
Scottsdale Culinary Institute
Scottsdale, Ariz.


ACF continuing-education hours and Purdue University CEUs awarded at all CAFÉ events


Visit www.CafeMeetingPlace.com or call (410) 268-5542 today for dates,
educational agendas, registration and hotel information!


 

©2007 American Culinary Federation

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