ACF Today Vol. V, No. 6
March 5, 2007
In this edition . . .

  • Congratulations to the ACF Northeast Regional Conference Award Winners!
  • 2007 American Culinary Federation Regional Conference News
  • Stanley "Doc" Jensen Scholarship Fund
  • Pick Up Your Copy of ACF's Guide to Professional Certification
  • Sign Up for eCulinary Professional Development Institute and Save Time and Money!
  • Authors and Instructors Needed for eCulinary Professional Development Institute
  • Subscribe to SIZZLE, the only national magazine written for up-and-coming culinarians
  • Know a tool that is easy to use and is also safe?
  • Enter the SunLite Value-Added Potato Recipe Contest, Sponsored by First Coast Technical Institute, St. Augustine, Fla.
  • Introducing New Flavors of UNCLE BEN'S INFUSED® Rice


Congratulations to the ACF Northeast Regional Conference Award Winners!


U.S.A.'s Chef of the Year™ sponsored by Unilever Foodsolutions
Daniel Scannell, CMC
, executive Chef, Carnegie Abbey Club, Portsmouth, R.I.; ACF Rhode Island Chapter


ACF Pastry Chef of the Year sponsored by Splenda®
Patricia Nash
, pastry chef, Westchester Country Club, Rye, N.Y.; ACF Culinary Team USA member; Chefs Association of Westchester & Lower Connecticut


ACF Chef Educator of the Year
Norman Hart, CEC, CCE, AAC
, culinary instructor, Art Institute of Pittsburgh, Pittsburgh, Pa.; ACF Pittsburgh Chapter


ACF Hermann G. Rusch Chef's Achievement Award
Gary Fitting, CEC, CCE, CCA, AAC
, chef instructor, Indiana University of Pennsylvania Academy of Culinary Arts, Punxsutawney, Pa.; The Groundhog Chapter of the ACF


ACF Chef Professionalism Award sponsored by Nestlé FoodServices
Michael "Mickey" Beriau, CEC, AAC
, executive chef, White Cliffs Country Club, Plymouth, Mass.; ACF Cape Cod & the Islands Chefs Association


ACF Student Culinarian of the Year sponsored by Custom Culinary, Inc.
Daniel Kirby
, North Tonawanda, N.Y.; student, Erie Community College North, Williamsville, N.Y.; ACF of Greater Buffalo New York


Baron H. Galand Culinary Knowledge Bowl
New England Culinary Institute
, Montpelier, Vt.
Jeff Surdel; Jakub Cogswell; Joseph Mitchell; Rosalynn Kooker; Angel Custodio; Dina Altieri, CEC, CCE, coach


ACF Student Team Regional Championship sponsored by R.L. Schreiber, Inc.
New York; ACF Chefs and Cooks of the Catskill Mountains; State University of New York at Delhi; Thomas Recinella, CEC, AAC
, coach


ACF Chapter of the Year
ACF Long Island Chapter


ACF Chapter Achievement Award
ACF Akron-Canton Area Cooks and Chefs Association
ACF Casco Bay Culinary Association of Portland
ACF Columbus Chapter
ACF Epicurean Club of Boston
ACF of Greater Buffalo New York
ACF Long Island Chapter
ACF Nations Capital Chefs Association
ACF Philadelphia Chapter


ACF Chef & Child Little Oscar Award Winner
ACF Long Island Chapter


ACF President's Medallions
Don Antinore, CEC, CCE, CCA, AAC, retired, LeRoy, N.Y.; ACF Professional Chefs/Cooks Association of Rochester
Kenneth Bucholtz, CCE, AAC, executive chef, Brookside Country Club, Canton, Ohio; ACF Akron-Canton Area Cooks and Chefs Association
Americo DiFronzo, CEC, AAC, executive chef, American Food Systems, Inc., Burlington, Mass.; ACF Epicurean Club of Boston
Joe Eidem, CEC, AAC, director of food & nutrition, Renown Regional Medical Center, Reno, N.V.; ACF High Sierra Chefs Association
Susan Sykes Hendee, Ph.D., CCE, dean of graduate and academic studies, Baltimore International College, Baltimore; ACF National Chapter
Ferdinand E. Metz, CMC, AAC, HOF, president emeritus, Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association
Timothy Recher, CEC, executive chef, Hilton Alexandria Old Town, Alexandria, Va.; ACF Nations Capital Chefs Association
Denise Schaefer, CEC, CCE, chef instructor of food service, Penta Career Center, Perrysburg, Ohio.; Maumee Valley Chefs Chapter ACF
Clarence Steadman, CCE, chef instructor, Hocking College, Nelsonville, Ohio; ACF Columbus Chapter




2007 American Culinary Federation Regional Conference News


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


Spotlight on the Central Regional Conference, March 25-27, Milwaukee


Discounted room rate! The Hilton Milwaukee City Center is the official conference hotel, offering convenience to all of the seminars, demos, meetings and meals. It is also connected via sky-bridge to the Midwest Airlines Center, site of the Taste of Wisconsin Trade Show. The hotel is offering a discounted room rate of $139 through March 10. There is no flexibility on this deadline! After March 10 room rates will increase to $179. Book your reservation online or by calling the hotel directly at (414) 271-7250. Stay here, stay warm, and save money!


Attention Central Region Educators:


There is still limited space available for the Educator Development Series, sponsored by Canada Cutlery, Inc. Recipe for Success: Using Student Learning Outcomes for Meaningful Course Revision is scheduled for Sunday, March 25, from 8 a.m. - 5 p.m.


In this engaging and fast-paced workshop, faculty will learn about and discuss methods for ensuring that student learning outcomes are used intentionally and meaningfully for enhancing pedagogy, student learning and course design. Participants will begin with a discussion on how to use data for making decisions about how to teach, what to teach, and methods for enhancing student learning. Participants will leave with a renewed focus on how to use information about how well students are reaching course goals and discover what impact specific changes might having on student learning. In addition, a focus on innovative course design will encourage participants to rethink how they teach and the design of their course. Participants are encouraged to bring syllabi or other examples of courses they are currently or plan to be teaching.


Presented by: Catherine Wehlburg, Ph.D., professor, Texas Christian University, Fort Worth, Texas.


The cost to attend the Educator Development Series is $125, which includes lunch. Register online through the ACF Web site.


Programming Update - Career Development Series


The 2007 Central Regional Conference schedule offers more than 30 different seminars and culinary demonstrations focusing on the areas of nutritional education, sanitation and safety practices, business management and supervisory skills, lifestyle enrichment and more. With topics ranging from mustard to beer; from the flavors of Mexico to Blue Smoke barbecue; and from understanding financial planning to country club cuisine and foodservice trends - there's something for everyone.
Just a few seminars in the lineup include:

  • Lifestyle Management 200: The Investing Chef - Focusing on Feeding Your Financial Future, sponsored by Mind's Eye Resource Management, LLC
  • Removing Trans Fats from Today's Menu Without Sacrificing Quality or Flavor, sponsored by Nestlé FoodServices
  • Exploring the Flavors of Mexico, sponsored by Unilever Foodsolutions
  • Local Food and the Farmer - Chef Connection
  • Cheese Course Trends and Examples, sponsored by Wisconsin Milk Marketing Board, Inc.
  • Creating a Culture of Inclusion: A Sustainable Strategy for Organizational Success
  • The Magic of Kobe Beef (American Style)
  • Tradition and Innovation: A Journey into the Vast World of Soy


American Academy of Chefs Dinner - Reservations still available


Sunday, March 25, 2007
North Hills Country Club
Milwaukee, Wisconsin
Cost $125


For ticket information, please contact Greg Wozniak, CEC, AAC:
ACF Chefs of Milwaukee
P.O. Box 0894, Germantown, WI 53022
gwozni@yahoo.com


Stanley "Doc" Jensen Scholarship Fund


It is with great sadness that ACF announces the passing of Stanley "Doc" Jensen, CEC, CCE, AAC, HOF. Jensen, a member of ACF Eastern Long Island Chefs Chapter, joined ACF in 1958, and was inducted into the American Academy of Chefs (AAC) in 1983 and the AAC Culinary Hall of Fame in 1998.


His generosity of spirit and willingness to mentor chefs speaks to his whole-hearted belief in the mission of ACF and the Academy - education of culinarians. In order to further these efforts, a scholarship fund has been established in his name to help assist aspiring culinarians. Donations to the fund can be sent to the ACF national office at 180 Center Place Way, St. Augustine, FL 32095. Please make a notation on your check for the Stanley Jensen Scholarship Fund. For more information, call (800) 624-9458, ext. 102.


Pick Up Your Copy of ACF's Guide to Professional Certification


ACF's Guide to Professional Certification, written by Brad Barnes, CCA, CMC, AAC, and Michael Baskette, CEC, CCE, AAC, and published by John Wiley & Sons in 2005, outlines the current strategies and methodologies of professional certification with study and practice hints to guide the young culinarian through a lifetime of professional growth and achievements. In an easy to read format, this book is a must for anyone beginning or expanding their culinary career. You can find it in the ACF bookstore by visiting www.acfchefs.org/eshop.


Sign Up for eCulinary Professional Development Institute and Save Time and Money!


Hundreds of professional cooks and chefs have already taken one or more of American Culinary Federation Foundation's (ACFF) practice written certification exams and preparatory courses through the ACFF eCulinary Professional Development Institute in their quest for ACF professional certification. Buying practice tests and preparatory courses save time and money because study and practice can be achieved by purchasing one product from ACFF's eCulinary Certification Center instead of a library of books. Visit eCulinary today at www.acfchefs.org/eculinary.


Authors and Instructors Needed for eCulinary Professional Development Institute


Online course authors and instructors are needed for the expanding American Culinary Federation Foundation's eCulinary Professional Development Institute. Subject matter experts in the areas of advanced baking and pastries and food and beverage services are needed to supply content and act as instructor moderators for the online training program.


The courses are designed for the beginning culinarian and apprentice, but are also valuable tools for experienced cooks and chefs to increase their fundamental knowledge of cooking and baking. Ideally, the content author will be a teaching professional who already owns personal and electronically formatted content that can be customized to meet online delivery objectives. Content authors are paid on a per-student base once the course is launched.


For more information, contact Michael Baskette, CEC, CCE, AAC, ACFF, director of educational development, at mbaskette@acfchefs.net or (800) 624-9458 extension 101. Visit the site today at www.acfchefs.org/eculinary.


Subscribe to SIZZLE, the only national magazine written for up-and-coming culinarians


Sizzle magazine, geared toward young culinarians, predicts the food trends of tomorrow, offers real-life advice on excelling in a new career, reveals tips from successful chefs who have "made it," provides step-by-step through basic techniques, and introduces exciting, emerging fields in foodservice. Sizzle has something for everyone, whether it is new information or refreshers for established culinarians! Subscribe to Sizzle today!


One year subscription - $19.95 for four issues (published quarterly)


Bulk subscriptions - $9.95 each for one year (min. of 5 subscriptions, mailed to one address)


Contact Melissa Shrader for subscriptions or information by calling (800) 624-9458 extension 129 or by emailing mshrader@acfchefs.net.


Know a tool that is easy to use and is also safe?


The National Culinary Review would like to hear from chefs who are enthusiastic about tools that are easy to hold, use, and/or access, as well as safe. What tools have you found that help deal with fatigue, strain or the demands of repetitive motion? If you would like to contact the writer, Ellen Birkett Morris, please e-mail her at morrisellen@bellsouth.net. There are no guarantees that you will be included in the article.


Enter the SunLite Value-Added Potato Recipe Contest, Sponsored by First Coast Technical Institute, St. Augustine, Fla.


The researchers who developed the SunLite potato and the growers of the SunLite potato are seeking new value-added recipes for preparing the product. Active military personnel, school foodservice employees and their supervisors, ACF chefs, culinary students, and others working in the foodservice industry are encouraged to submit their favorite cooked potato recipe (no salads). It may be hard to find the SunLite potato, so another potato is acceptable and the recipe will be adapted for the SunLite potato. SunLite potatoes are preferred. The deadline for entries is March 30.


The three categories for potato recipes; Category 1 - Military Foodservice Operations, Category 2 - School Foodservice employees, Category 3 - ACF Chefs, Culinary Students and others working in the foodservice industry. Entries must be clearly marked, as to which category you are entering.


Submit your recipe to David Bearl at bearld@fcti.org or fax it to (904) 829-1089, Attention: Chef Bearl, Potato Contest. For complete contest rules, contact David Bearl at (904) 829-1058.


Introducing New Flavors of UNCLE BEN'S INFUSED® Rice


MasterFoodServices introduces three new flavors to its line of UNCLE BEN'S INFUSED® Rice-Chicken and Wild Rice Pilaf, Dirty Rice Flavor, and New England Style Pilaf. Recognized by the Whole Grains Council as a "Whole Grain Good Source," the Chicken and Wild Rice Pilaf features a mellow taste with the distinctive color and texture of wild rice. The mildly spicy, peppery taste of the Dirty Rice Flavor is ideal for Cajun-inspired dishes, while the New England Style Pilaf is infused with mild spices and savory chicken stock with jumbo-sized orzo that provides a hearty taste and texture. UNCLE BEN'S INFUSED® Rice is made with a proprietary process that locks seasonings into every grain. There's no flavor packet, stock or seasoning to add, so you get moist, consistent flavor every time. For on-trend recipe ideas and information on UNCLE BEN'S INFUSED® Rice, visit www.masterfoodservices.com or call 1-800-432-2331.


UNCLE BEN'S INFUSED® Rice