ACF Today Vol. V, No. 9
April 16, 2007
In this edition . . .
- 2007 American Culinary Federation Regional Conference
- Visit eCulinary Today! Earn Continuing Education Hours by taking
April's Online Quiz
- The NAFEM Show is October 11-13, 2007: TWO WAYS FOR ACF MEMBERS
- Are you a Culinarian looking for a Job or Employer looking to
fill a Position? ACF's online Career Center is the Answer!
- Proctor & Gamble Professional™ Products
- CAFÉ Announces 2007 Educator Workshops and Leadership
2007 American Culinary Federation Regional
Southeast Regional Conference
The Sights, Sounds and Flavors of Music City
April 29-May 1, 2007
Sheraton Music City Hotel, Nashville, Tenn.
Hosted by ACF Middle Tennessee Chapter
General Session promises to balance ACF business, culinary
education and fun. The keynote speaker is Walter Scheib, HAAC. Scheib
served as the White House executive chef for 11 years (1994-2005) under
the Clinton and Bush Administrations. His experiences at the White House
serve as his primary resource for an array of anecdotal storytelling,
which includes views of the Clinton and Bush families, the corridors of
political power, international personalities and what it was like in the
kitchen at the most famous building in the United States.
Scheib now runs The American Chef www.theamericanchef.com, a
company in Great Falls, Va., that offers catering, cooking classes and
culinary talks that draw on his White House experiences. Scheib has been
featured in The New York Times, Wall Street Journal, The Washington
Post, Food and Wine Magazine, and US News and World Report,
and has appeared on Iron Chef America on the Food Network, CBS'
The Early Show, NBC's Today Show, and ABC's
Nightline, among others.
Songwriter's Night at the Wild Horse Saloon Sunday, 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!
Songwriters Victoria Shaw, Bob DiPiero and Jim Photoglo will do more
than just perform; they will share the stories behind the inspiration to
songs they have written for artists such as Garth Brooks, Alabama,
Christina Aguilera, Faith Hill, Reba McEntire, Olivia Newton-John,
George Strait and more.
Ticket prices range from $20, which is good for admission to the show
only, to $75 for the full evening of cocktails, dinner, the show and
dancing afterwards. Doors open at 6 p.m. Dinner begins at 7 p.m., and
the show starts at 8 p.m.
Detailed information about ticket options, the entertainment line up and
more is available online at www.nashvillechefs.org.
Tickets are on sale now through the chapter and through Ticketmaster,
and will be available to the general public this week. Be sure to order
yours before they're gone!
Visit eCulinary today!
education hours by taking April's online quiz
American Culinary Federation Foundation (ACFF) eCulinary
Professional Development Institute offers online educational
opportunities that help culinarians take their careers to the next
level. Developed in collaboration with Thomson Delmar Learning,
eCulinary provides professional-development training and resources
beneficial to career advancement in an easy-to-navigate online
Go to: http://www.acfchefs.org/eculinary/
1. Click "Login & Register" button
2. After logged in:
- To purchase the April NCR quiz, click on the "The National
Culinary Review Quizzes" link.
- To purchase any of the Apprenticeship courses (Introduction to
Cooking, Introduction to the Foodservice Industry, or Cost Control for
Food Service Operation) click on the "Training Courses" link
If you have any questions about the quizzes or courses, contact Michael
Baskette, ACF Education Development Director, at (800) 624-9458, ext.
110 or email@example.com.
The NAFEM Show is October 11-13, 2007
TWO WAYS FOR ACF MEMBERS TO PARTICIPATE
The North American Association of Food Equipment Manufacturers (NAFEM)
Show is a biennial trade show featuring more than 600 manufacturers of
commercial foodservice equipment and supplies, used for food
preparation, cooking, storage and table service.
NAFEM invites ACF members to participate in The Show, October 11-13,
2007, in Atlanta, like never before through two exciting programs -
Complimentary Badges and Attendee Scholarships.
Here's more information about these programs and how you can
The Complimentary Badge program offers free badges to all ACF members
who follow this simple process:
a. Register online at www.thenafemshow.org by
September 28, 2007
b. Enter the ACF code: AP43
NAFEM will mail Complimentary Badges directly to all registrants before
New this year, the show also offers ACF the opportunity to participate
in an Attendee Scholarship program. This program makes it easy to attend
the show by providing $500 travel stipends to individuals who meet the
- Apply online at www.thenafemshow.org by July 11,
(Please hurry; scholarships are limited!)
- Enter the ACF code: AP43
- Be an ACF member in good standing
- Hold current employment with an entity recognized by ACF
- Did not attend the last NAFEM show (2005)
- Have hotel accommodations during The NAFEM Show in the show's
official hotel block
Once these criteria, including on-site participation, are confirmed,
NAFEM will mail each participant a $500 travel stipend after the
Are you a Culinarian looking for Job or Employer looking to fill a
Position? ACF's online Career Center is the Answer!
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!
Proctor & Gamble Professional™
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
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.
CAFÉ Announces 2007 Educator Workshops and
The Center for the Advancement of Foodservice Education (CAFÉ)
offers professional-development workshops for chefs and chef
Go to "Events" at www.CafeMeetingPlace.com.
- June 1-3 - "Pâtés and Forcemeats," L'Academie de Cuisine,
- 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
Register by May 1 for all CAFÉ events for best registration
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
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
ACF CE hours and Purdue University CEUs awarded at all CAFÉ
Visit www.CafeMeetingPlace.com or
call (410) 268-5542 for dates, agendas, registration and hotel information.