ACF Today Vol. V, No. 8
April 2, 2007
In this edition . . .

  • Congratulations to the ACF Central Regional Conference Award Winners!
  • 2007 American Culinary Federation Regional Conference News
  • Global Chefs Challenge Continental Competition to be held in Orlando
  • Host an ACF Train-the-Trainer Workshop and Expand Your Education
  • Are you a Culinarian looking for Job or Employer looking to fill a Position?
  • Subscribe to SIZZLE, The American Culinary Federation Quarterly for Students
  • Industry Guide for American Culinary Federation
  • CAFÉ Announces 2007 Educator Workshops and Leadership Conference
  • Contessa Premium Foods



Congratulations to the ACF Central Regional Conference Award Winners!


U.S.A.'s Chef of the Year™ sponsored by Unilever Foodsolutions
Matthew Southard
; executive chef, Prestwick Country Club, Frankfort, Ind.; ACF Windy City Professional Culinarians Inc.


ACF Pastry Chef of the Year sponsored by Splenda®
Michelle Garcia
; owner/executive pastry chef, The Bleeding Heart Bakery, Chicago; ACF Windy City Professional Culinarians Inc.


ACF Chef Educator of the Year
Michael Artlip, CEC, CCE, CHE;
AAS culinary-arts program chair, The School of Culinary Arts at Kendall College, Chicago; ACF Windy City Professional Culinarians Inc.


ACF Hermann G. Rusch Chef's Achievement Award
Albert Imming, CMPC, CCE, AAC
; professor emeritus, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter


ACF Chef Professionalism Award sponsored by Nestlé FoodServices
Gregory Wozniak, CEC, AAC
; executive chef, Sendik's, Whitefish Bay, Wis.; ACF Chefs of Milwauke Inc.


ACF Student Culinarian of the Year sponsored by Custom Culinary, Inc.
Erica Kendall; student, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter


Baron H. Galand Culinary Knowledge Bowl
Chefs de Cuisine Association of St. Louis Inc.,
St. Louis
Brian Horton; Mary Boehne; Stephen Durley; Corey Moore; Sheeri Sullivan; Joseph Mueller, CCC
, coach


ACF Student Team Regional Championship sponsored by R.L. Schreiber, Inc.
Michigan; ACF Michigan Chefs de Cuisine Association; Culinary Studies Institute at Oakland Community College; Bradley Ball; John Clements; Elizabeth Kallio; Kathryn Szczerba; Norman Valenti; Tammy Gauthier,
coach; Kevin Enright, CEC, CCE, AAC, coach


ACF Chapter of the Year
Texas Chefs Association


ACF Chapter Achievement Award
ACF Black Hills Chapter of Professional Chefs
ACF Capital Area Professional Chefs and Cooks
ACF Chefs of Milwaukee Inc.
ACF Chicago Chefs of Cuisine Inc.
ACF Greater Des Moines Culinary Association
ACF Greater Indianapolis Chapter
ACF Minneapolis Chefs Chapter
ACF South Bend Chefs and Cooks
ACF Windy City Professional Culinarians Inc.
Chefs de Cuisine Association of St. Louis Inc.
Texas Chefs Association


ACF Chef & Child Little Oscar Award
ACF South Bend Chef and Cooks Association


ACF President's Medallions
Hans Aeschbacher, AAC; Chicago; ACF Chicago Chefs of Cuisine, Inc.
David Davidson, CEC, CCE, AAC; executive chef, Sodexho USA, New Berlin, Wis; ACF Chefs of Milwaukee, Inc.
Ralph Comstock, CEC, AAC; retired educator, Indianapolis; ACF Greater Indianapolis Chapter
Dean Jaramillo, AAC; City Colleges of Chicago, Chicago; ACF Chicago Chefs of Cuisine, Inc.
Stephen Miller, CMC; Macone Midway LLC, Chicago; ACF Windy City Professional Culinarians Inc.
Marita Pietrykowski, CCC; educator, Waukesha County Technical College, Pewaukee, Wis.; ACF Chefs of Milwaukee Inc.
Kyle Richardson, CEC, CCE; culinary arts professor, Joilet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Art Ritt, CFE; president, A Ritt Corporation, Deerfield, Ill.; ACF Chicago Chefs of Cuisine, Inc.
BJ Whitmore, CSC; executive chef, Bridge View Center, Ottumwa, Iowa; ACF Greater Des Moines Culinary Association
Gregory Wozniak, CEC, AAC; executive chef, Sendik's, Whitefish Bay, Wis.; ACF Chefs of Milwauke Inc.


2007 American Culinary Federation Regional Conference News


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


Coeur D' Alene here we come! The 2007 ACF Western Regional Conference is less than two weeks away, April 15-17, at the five-star Coeur d'Alene Golf and Resort Spa in the spectacular city of Coeur d'Alene, Idaho.


Hosted by ACF Chefs de Cuisine of the Inland Northwest, the Western Conference is expected to draw over 400 chefs, cooks and foodservice professionals to participate in numerous opportunities to advance their professional development and enhance their culinary skills through informative business seminars, forums, clinics and cutting-edge demonstrations.


Advanced registration is closed; however, onsite registration will be available. Visit the Western Regional Conference Web site for all the details.


A few conference highlights:

  • Lifestyle Management: The Investing Chef - Focusing on Feeding Your Financial Future, sponsored by Mind's Eye Resource Management, LLC
  • Strategies for Effective Kitchen Management
  • Removing Trans Fats from Today's Menu Without Sacrificing Quality or Flavor, sponsored by Nestlé FoodServices
  • So You Want to Open a Restaurant
  • Maximum Utilization of Your Idaho Potatoes, sponsored by Idaho Potato Commission
  • Culinary-Inspired Menus Using Convenience Products, sponsored by Basic American Foods
  • Under Utilized Value-Added Pork Cuts, sponsored by Salmon Creek Farms Natural Pork
  • Local Industry - World Class Fish, sponsored by Clear Springs Foods, Inc.
  • Exploring the Flavors of Mexico, sponsored by Unilever Foodsolutions
  • Cooking with American Kobe - Braising and other Unique Techniques, sponsored by Snake River Farms
  • Super Colossal Onions for a Deliciously Dramatic Display, sponsored by Idaho-Eastern Oregon Onion Committee
  • Menuing American Lamb - Beyond the Rack, sponsored by American Lamb Board
  • Potlatch Salmon, sponsored by SYSCO Food Services, Inc.
  • Tortilla's…Beyond Mexico, sponsored by Fresca Mexican Foods, Inc.
  • The Spud Syllabus - All About Fresh Washington State Potatoes, sponsored by Washington State Potato Commission


Don't forget…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. For more information, visit www.floatinggreen.com. This will be a terrific way to relax, network and kick-off the Western Regional Conference. Please contact the Golf Tournament Committee Coordinator Raymond Delfino, executive chef at the Spokane Club, at (509) 459-4539 (voice mail) or (509) 993-9113 or by e-mail at rdelfino@spokaneathleticclub.org.


Southeast Regional Conference, April 29 - May 1, Nashville, Tenn.


Taking place in the heart of Nashville at the Sheraton Music City Hotel, the Southeast Conference has numerous educational and networking opportunities planned for attendees. It is definitely something culinarians and foodservice professional will want to attend!

  • The discounted early registration rate has been extended until Monday, April 9. Visit the Southeastern Conference Web site for details and to register online.

  • Discounted Room Rate Deadline Approaching - Make your reservations before April 6, 2007 to receive the ACF DiscoSoutheastern Conferenceunted Rate of $139 per night. You can also call the hotel directly at (615) 885-2200.


Conference Hotel
Sheraton Music City Hotel -- 777 McGavock Pike at Center City, Nashville, TN 37214


A taste of what's in store:

  • Food Safety in the News: Outbreak Prevention
  • Fresh Ideas in Seafood, sponsored by Anova Foods, Inc.
  • Cheese Course: Trends and Examples, sponsored by Wisconsin Milk Marketing Board, Inc.
  • The Chef's Guide To Umami, sponsored by Ajinomoto
  • Specialty Ice Carvings
  • Removing Trans Fats from Today's Menu Without Sacrificing Quality or Flavor, sponsored by Nestlé FoodServices
  • Culinary Inspired Menus Using Convenience Products, sponsored by Basic American Foods
  • Tandoori Cooking Techniques
  • Cajun Cooking
  • Catfish: From the Infamous Fried Catfish to White Table Cloth Service, sponsored by Harvest Select Catfish
  • Lifestyle Management: The Investing Chef - Focusing on Feeding Your Financial Future, sponsored by Mind's Eye Resource Management, LLC
  • Educator's Development Series, "Exploring Good Practices in Outcomes-Based Assessment," sponsored by Canada Cutlery, Inc.
  • Songwriters' Night at the Wildhorse Saloon fundraiser to benefit the Nashville Metropolitan Schools efforts to further childhood nutritional education


Highlights:


Songwriters Night at Wildhorse Saloon to Benefit Nashville Metropolitan Schools
Featuring the sights, sounds and flavors of Nashville, this gala presented by the ACF Middle Tennessee Chapter benefits the Nashville Metropolitan Schools and their efforts to further childhood nutritional education. The event is completed by cocktails, dinner, a songwriter's roundtable, line dancing, silent auction and….MUSIC! Tickets cost $75 for the full evening, which includes The New Southern Comfortable Cuisine Dinner, a contemporary presentation of Tennessee's regional cuisine. A-la-carte tickets are $35 for the Songwriters Show, cocktails and networking event only and $20 for the Songwriters show only. Purchase your Tickets now!


Choose Your Words Carefully
If not promoted and described properly on menus, "healthy foods" may not sound appealing to consumers. This seminar will teach chefs the marketing words to best sell previously bland sounding menu items.
Presented by: Lois Altman, Ed.D., CEC, CCE, Associate Professor and Director, Ball State University


Beef University: From the Pasture to the Plate
This intriguing, cutting edge seminar discusses the world of modern beef raising and cookery. Concepts such as beef flavor paring and the total utilization of the beef carcass will be explored in tantalizing details.
Presented by: Dave Zino, executive director, National Cattlemen's Beef Association Culinary Center, Ray Farmer, CEC, EVP Sales & Production, Halperns' Purveyors of Steak and Seafood


Global Chefs Challenge Continental Competition to be held in Orlando


The World Association of Chefs Societies (WACS) will hold the first worldwide chefs competition, the WACS Global Chefs Challenge, in 2008. Preliminary competitions began in 2006, when each WACS member country had the opportunity to hold a culinary competition to select their country's Global Chef candidate.


This year, those winners move on to the continental competitions to represent Africa, Asia, the Americas, the Pacific and Europe. The continental competition for the Americas will take place on July 21, 2007 at the Orlando Culinary Academy in Orlando. The winner will be announced at ACF's national convention.


The Americas winner will then compete in the final competition at the WACS World Congress in Dubai, United Arab Emirates for the title of WACS Global Chef. Stay tuned for the Global Chefs Continental Competition Guidelines for The Americas, which will be available soon on the WACS Web site at www.wacs2000.org.


Host an ACF Train-the-Trainer Workshop and Expand Your Education


The American Culinary Federation (ACF) is continually expanding its network to provide opportunities for culinarian involvement in the development and expansion of the profession. In so doing, the Train-the-Trainer (TTT) workshop has been developed to increase the number of evaluators and certified culinarians across the country.


ACF encourages you to become involved in the further development of the profession by choosing an available date and hosting a TTT workshop and practical test in your area. Individuals may also attend one of these workshops to become an evaluator or to take their practical exam to become certified.


Below is a list of planned dates for 2007. To add your site, please call the ACF Certification Department at (800) 624-9458 X 130. Or, if you are interested in attending one of the TTT programs to become a practical test evaluator or take a practical test, please contact the ACF Certification Department or the site contact/coordinator listed below.


2007 Date Location Coordinator
April 3-4 Scottsdale Culinary Institute Garry Waldie, CEC, CEPC, CCE, AAC
Scottsdale, Ariz. (610) 564-3157
   
May 9-10 J. Sargeant Reynolds Community College John Maxwell, CEC, AAC
Richmond, Va. (804) 908-3636
   
June 6-7 Career and Technology Center Michael Harants, CEC, CCE, AAC
Lebanon, Pa. (717) 605-6323
   
July 11-12 Fox Valley Technical College Jeffrey Igel, CEC, CCE, CCA, AAC
Appleton, Wis. (920) 735-5643
   
Aug. 1-2 Columbus State Community College James Taylor, MBA, CEC, AAC
Columbus, Ohio (614) 287-5061
   
Aug. 22-23 Available
   
Sept. 5-6 Sullivan University Walter Rhea, CMPC, CEC, CCE, AAC, HHOF
Louisville, Ky. (520) 456-6504
   
Sept. 26-27 Art Institute of California Mark Blaauboer, CEC
San Diego, Calif. (858) 598-1348
   
Oct. 10-11 Alaska Culinary Academy Robert Wilson, CEC, CCE
Seward, Alaska (907) 224-6103
   
Nov. 7-8 Available



Are you a Culinarian looking for Job or Employer looking to fill a Position? ACF's online Career Center is the Answer!


The ACF Career Center allows job seekers to post résumé anonymously and view positions for recent culinary jobs available across the nation. Plus, personal job alerts can be established for e-mail notification of jobs posted that match search preferences. Employers can post open positions, manage postings, view résumé, store candidate information and manage online recruiting with ease. Create an account now at www.acfchefs.org!


Subscribe to SIZZLE, The American Culinary Federation Quarterly for Students


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.

 


Proctor & Gamble 






Professional™ Products

Proctor & Gamble Professional™ Products

Procter & Gamble Professional™, the away-from-home division of consumer products giant Procter & Gamble, provides the foodservice industry with a complete line of cleaning and sanitation solutions for establishments that serve and prepare food, including restaurants, schools, supermarkets and health care facilities.


The Foodservice business provides holistic programs with quality products, equipment and employee training materials to enable back and front of house cleaning and sanitation. The business features a complete line of Dawn® products consisting of Dawn Manual Pot and Pan Detergent, Dawn Packets, Dawn Power Dissolver, Dawn Heavy Duty Degreaser and Dawn Heavy Duty Floor, all designed to remove tough grease on back of house kitchen surfaces. Other products featured in the Foodservice business include Comet® Cleaner with Bleach, Spic and Span® Disinfecting All-Purpose Spray & Glass Cleaner and Clean Quick® Broad Range Quaternary Sanitizer.


In addition to the foodservice industry, P&G Professional is also a major player in the convenience store, janitorial and lodging segments, to which it supplies trusted P&G brands such as Tide®, Downy®, Mr. Clean®, Spic and Span, Febreze®, Bounty®, Folgers® and Millstone®. P&G Professional also features its own brand, P&G Pro Line™, a complete line of products for finished floors, carpets, and daily and specialty cleaning.


P&G Professional offers complete solutions through products, services and support, and the division draws on P&G's technical expertise and resources to help customers solve problems.


CAFE


CAFÉ Announces 2007 Educator Workshops and Leadership Conference

The Center for the Advancement of Foodservice Education (CAFÉ) offers professional-development workshops for chefs and chef instructors.


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. Emphasis on the cuisines of the Midwest, New England, Pacific Northwest, South and Southwest
  • Aug. 2-5 - "International Cuisines & Wines," Community College of Southern Nevada, Las Vegas. Mexican, Bistro French, Contemporary Chinese and Eastern Mediterranean. (Registrants must be at least 21 to attend.)


Register by May 1 for all CAFÉ events for best registration discount!

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.

Keynote: Jesse Cool, chef/owner, Cooleatz Restaurants, Menlo Park, Calif., and author, Your Organic Kitchen.
Master classes (one included free with registration) include Wine with International Flavors, Catering to an Aging Population, The Art of Presentation, The Art of Lamb (hands-on fabrication), and Generations, Genders and Going Forward.
Breakout sessions include teaching team-building in the classroom, food allergies, teaching current issues, how to get published, media coaching, and fighting burn-out/maintain a great place to work.


ACF CE hours and Purdue University CEUs awarded at all CAFÉ events


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


Contessa

Contessa Premium Foods is one of the world's leading importers, processors and exporters of fresh-frozen, farm-raised shrimp and other high quality frozen foods. Recognized as a leader in the seafood industry, Contessa is sensitive to sustainable practices and is known for spearheading new technologies and processes that bring every aspect of the industry to a higher level. One of these processes led to the development of Contessa's Just Harvested(tm) line of shrimp.


Just Harvested(tm) surpasses industry standards and current organic guidelines providing chefs with the peak flavor, freshness and consistent quality they demand. Contessa is a proud member and underwriter of the James Beard Foundation to honor the exemplary chefs that demand our level of quality. Known as "America's Favorite Shrimp(r)" Contessa's portfolio of products has grown to include value-added seafood, gourmet stir-fry vegetables, finfish, convenience meals, exotic fruit and more. Contessa is available throughout the food service, retail, club and military channels worldwide and is one of the top selling supermarket brands in the country.