ACF Today Vol. V, No. 14
May 28, 2007
In this edition . . .

  • ACF Culinary Regional Team USA Debuts Successfully at American Culinary Classic
  • Attend the 2007 ACF National Convention & Tradeshow in Orlando!
  • John Kinsella, CMC, CCE, AAC, Receives Honorary Doctor of Culinary Arts Degree
  • June 1, 2007 Certification and Practical Testing Price Increases
  • Attend the 16th Annual NatureSweet Carmel TomatoFest®!
  • Procter & Gamble Professional™ Products
  • Discover the Full Line of Uncle Ben's® Whole Grains



ACF Culinary Regional Team USA
Debuts Successfully at American Culinary Classic


After four days of intense culinary competition, American Culinary Federation (ACF) Culinary Regional Team USA placed fourth overall, second in hot food and fourth in cold food at the American Culinary Classic held at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show, May 19-22. Overall, Switzerland placed first, Canada second and Norway third.


ACF Culinary Regional Team USA was awarded a gold medal in hot-food. In cold-food, the team won gold medals in buffet and hot-food presented cold, and a silver medal in pastry. The hot kitchen required teams to prepare a three-course menu for 85, plus five portions for judging. The cold buffet required preparation of finger foods, starters, a three-course, a vegetarian restaurant platter, a tasting menu and desserts.


ACF Culinary Team USA members are: team captain Michael Matarazzo, senior sous chef at Westchester Country Club, Rye, N.Y., ACF National Chapter; Scott Fetty, chef-instructor at the Pennsylvania Culinary Institute, Pittsburgh, ACF Pittsburgh Chapter; Joseph M. Leonardi, department chair and assistant professor at Johnson & Wales University College of Culinary Arts, Providence, R.I., ACF Rhode Island Chapter; Craig Peterson, executive chef at Hallbrook Country Club, Leawood, Kan., ACF Greater Kansas City Chefs Association; Timothy Prefontaine, CSC, executive sous chef at River Oaks Country Club, Houston, ACF Chapter of Northern New Hampshire; and Mellisa K. Root, pastry chef at River Oaks Country Club, Houston, ACF National Chapter. The team is led by team manager Jill Bosich, CEC, CCE, AAC, executive chef/energy-programs advisor at Southern California Gas Company, Downey, Calif., ACF Orange Empire Chefs & Professional Cooks Association.


National Convention & Tradeshow
July 21-24, 2007
Orlando World Center Marriott
Resort & Convention Center
8701 World Center Drive,
Orlando, FL 32821

Online Registration Form

National Convention Registration Form Download


Ann Cooper to deliver General Session keynote presentation:
A Celebration of Women in the Culinary World


Ann Cooper, CEC, is the director of nutrition services for the Berkeley Unified School District, Berkeley, Calif., and the former executive chef and director of wellness and nutrition at The Ross School in East Hampton, N.Y. At the Ross School, Cooper cultivated an innovative foodservice program serving more than 1,300 regional, organic, seasonal and sustainable meals each day.


She is the author of Lunch Lessons: Changing the Way We Feed Our Children (Collins, 2006); past president of Women Chefs and Restaurateurs, headquartered in Louisville, Ky.; a former member of the executive committee of Chefs Collaborative, headquartered in Boston; past president of the American Culinary Federation of Central Vermont; a past member of the alumni committee of the Culinary Institute of America, Hyde Park, N.Y.; and has served as a member of the United States Department of Agriculture's National Organic Standards Board.


General Session is scheduled for Saturday, July 21 from 1 - 5:30 p.m., and also features two culinary demos: "Deep South Decadence" by Kimberly Brock Brown, CEPC, CCA, AAC, corporate pastry chef and co-owner of Food Fetish, Inc. in North Charleston, S.C.; and a Latin-inspired demo by one of Miami's hottest chefs, Lorena Garcia, owner and executive chef of Elements Restaurant.


For complete bios, and full details about General Session and the rest of the 2007 ACF National Convention schedule, visit www.acfchefs.org.


John Kinsella, CMC, CCE, AAC, Receives Honorary Doctor of Culinary Arts Degree


Congratulations to John Kinsella, CMC, CCE, AAC, president of the American Culinary Federation (ACF) and senior chef-instructor at Midwest Culinary Institute in Cincinnati, who received an honorary doctor of culinary arts degree from Johnson & Wales University in North Miami, Fla., on May 19 at the Greater Fort Lauderdale/Broward County Convention Center, Fort Lauderdale, Fla.


Kinsella, who is one of only 61 ACF-certified master chefs in the country, was honored for his more than 50-year career dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent.


June 1, 2007 Certification and Practical Testing Price Increases


Effective June 1, 2007, the fees for executive chef, executive pastry chef, culinary administrator and culinary educator will be increased.
The new rates for initial and renewal applications for ACF members will be: certified executive chef (CEC) $200, certified executive pastry chef (CEPC) $200, certified culinary educator (CCE) $200 and certified culinary administrator (CCA) $250. Non ACF members will pay an additional $100.
In addition, ACF will raise the fees for certification practical testing for all levels (except CMC/CMPC) from $15 per candidate to $50. The non-member rate will be $100.


If you have already scheduled your practical exam or have submitted your initial or renewal certification application to the ACF national office prior to June 1, current fees will apply.


Attend the 16th Annual NatureSweet Carmel TomatoFest®!


It's not too late for chefs to be included in "America's Favorite Tomato Festival," September 16 in Carmel, Calif. The festival will offer a display of more than 350 heirloom-tomato varieties from around the world, innovative tomato dishes created by 60 of America's top chefs, a tasting of more than 100 premium wines, a "Salsa Showcase" tasting of tomato salsas, an old-fashioned country BBQ, an "International Olive Oil Tasting"; celebrity-chef and gardening demonstrations, a tasting of tomato-related specialty foods, sales of hard-to-find fresh heirloom tomatoes and heirloom-tomato seeds and live music and dancing.


Awards will be given to chefs with the best tasting and most creative dishes. Net proceeds will go to children's charities including the ACF Chef & Child Foundation. More information and photos can be found at www.tomatofest.com. For details on how you can participate and a list of the tomato dishes, email Gary Ibsen at gary@tomatofest.com.



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.


DISCOVER THE FULL LINE OF UNCLE BEN'S® WHOLE GRAINS


Health-conscious patrons want to go with the grain. That's why the UNCLE BEN'S® Brand offers a wide variety of delicious and healthy whole-grain products-recognized by the Whole Grains Council's Whole Grain Stamp.


Serve food that patrons feel good about eating-discover the full line of UNCLE BEN'S® whole-grain products.

  • UNCLE BEN'S® Whole Grain Brown Rice
  • UNCLE BEN'S® INTERNATIONAL GRAINS® 100% Pure Wild Rice
  • UNCLE BEN'S® WholeGrain Brown & Wild Rice Blend
  • UNCLE BEN'S INFUSED® Rice Roasted Vegetable Pilaf with Whole Grains
  • UNCLE BEN'S INFUSED® Chicken & Wild Rice Pilaf
  • UNCLE BEN'S® Long Grain & Wild Rice Blend
  • UNCLE BEN'S® naturel™ GOLDEN HARVEST™ Rice Mix
  • UNCLE BEN'S® Harvest Vegetable Pilaf


All UNCLE BEN'S® Brand foodservice rice products contain 0g trans fat.


For nutritious and flavorful recipe ideas and information on UNCLE BEN'S® whole-grains products, visit www.masterfoodservices.com or call 1-800-432-2331.


UNCLE BEN'S Whole Grain Brown Rice

UNCLE BEN'S Whole Grain Brown Rice