ACF Today Vol. V, No. 14
May 28, 2007
In this edition . . .
- ACF Culinary Regional Team USA Debuts Successfully at American
- Attend the 2007 ACF National Convention & Tradeshow in
- John Kinsella, CMC, CCE, AAC, Receives Honorary Doctor of
Culinary Arts Degree
- June 1, 2007 Certification and Practical Testing Price
- Attend the 16th Annual NatureSweet Carmel
- 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
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
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
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
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
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
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 email@example.com.
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.
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
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
- UNCLE BEN'S® WholeGrain Brown & Wild Rice Blend
- UNCLE BEN'S INFUSED® Rice Roasted Vegetable Pilaf with Whole
- 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
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