ACF Today Vol. V, No. 16
June 18, 2007
Special edition . . .

  • Believe in the Magic of Cooking and Experience Opportunities of a Lifetime at the 2007 ACF National Convention


 

The Magic of Cooking



Believe in the Magic of Cooking and Experience Opportunities
of a Lifetime at the 2007 ACF National Convention


Go to www.acfchefs.org to register


Early Registration Discount Extended to Sunday, June 24



Meet Your Favorite Chefs & Have Them Personalize Their Book or DVD


Norman Van Aken
Charles Carroll, CEC, AAC
Ann Cooper
Ray Duey, CEC
John Folse, CEC, AAC
Edward Leonard, CMC, AAC
Tracy Griffith
John Kinsella, CMC, CCE, AAC
Martin Yan, HAAC, HHOF


Demonstrations from the Best…


Creating Artistic Fruit & Vegetable Garnishes
Ray Duey, CEC
, owner of Chef Garnish in Torrance, Calif., demonstrates his popular fruit and vegetable carving and reveals some tricks of the trade.


New World Cuisine with Chef Norman Van Aken
The founding father of New World Cuisine, Norman Van Aken, explains the intricacies of this visionary American culinary movement best described as a healthful fusion of Latin, Caribbean, Asian, African and American flavors. Chef Van Aken is chef-proprietor of NORMAN'S.


Leadership Lessons from a Chef: Finding Time to be Great, Part II, sponsored by Custom Culinary, Inc.
Charles Carroll, CEC, AAC
, shares his passion of culinary team building, while offering insight into the training and retention of the best possible kitchen staff. Chef Carroll is executive chef at River Oaks Country Club.


The Chef's Guide to Umami, sponsored by Ajinomoto Food Ingredients,
Chef David Kasabian, umami authority and co-author of The Fifth Taste: Cooking with Umami (Rizzoli, 2005) explains what umami really is, which foods have it, and how to cook and combine umami ingredients for maximum taste impact and eating satisfaction.


The Scoop on Avocados, sponsored by Hass Avocado Board
Get the scoop on maximizing the versatility, flavor and appeal of fresh Hass avocados on white-tablecloth, casual and quick-service menus, as well as tips for taking fresh avocados beyond conventional applications to grilling, frying and baking with Michael Carmel, CEC, CCE, culinary department head at Trident Technical College.


Culinary Demo: Beef Carcass Fabrication, sponsored by Buckhead Beef Company
John Foster
, president of Buckhead Beef, demonstrates the cutting of a beef carcass as it is broken into primals and sub-primals, as well as discusses the importance in yield grade, quality and carcass merit.


Creating Chocolate Showpieces
The co-founders of The French Pastry School, Chef Jacquy Pfeiffer and Chef Sebastien Canonne, M.O.F., reveal chocolate techniques for showpieces and the art of chocolate candies making.


Chefs of Grey Poupon, sponsored by Kraft Foodservice
Join the 2007 Chefs of Grey Poupon as they demonstrate and sample their signature Grey Poupon recipes. Presented by: Paul Carter, executive chef, The Phoenician; Robert Okura, vice president and corporate executive chef, The Cheesecake Factory; and Patricia Williams, executive chef, District.


Québec Maple: A Natural, Nutritional Ingredient . . . from Tree to Table, sponsored by Federation of Québec Maple Syrup Producers
Participants will be challenged to identify real maple from table syrup; differentiate between grades; discover maple's depth and complexity as a natural and nutritional culinary ingredient; and "think outside the maple box" for creative recipe applications with Daniel LaGarde, CEC, executive chef of the Hilton Hawaiian Village.


Sushi American Style with Tracy Griffith
Chef Tracy Griffith, creative sushi chef of Rika Restaurant, explains ways to overcome the common obstacles to preparing sushi from how to get started with the basic ingredients and tools to step-by-step illustrations of techniques.


Yan Can Cook
Dedicated to dispelling the mysteries of Asian cooking, Chef Martin Yan, HAAC, HHOF furthers an understanding of these excellent cuisines, and the cultures that created them, with spirited lessons, fun and entertainment.


Sugar Decor 2007
Learn the latest in sugar-sculpting techniques and designs, including how to build a world-class showpiece, from Ewald Notter, co-founder/instructor of the Notter School of Pastry Arts.


Of Tamales and Tradition... Recipes, Rituals and Delicious Results
Using her treasured family recipe, chef Jill Bosich, CEC, CCE, AAC, leads this instructional, hands-on demonstration that is both educational and entertaining on the step-by-step process of "from scratch" tamale preparation through interactive participation, while experiencing the social event that is such an important part of this culinary and seasonal family ritual. Chef Bosich is executive chef and energy programs advisor for Southern California Gas Company and ACF Culinary Regional Team USA manager.


Louisiana's Story through Cuisine and Culture with John Folse, CEC, AAC
John D. Folse, CEC, AAC, and Jay Kimball lead a journey into the past where seven nations blended to form the foundation of Louisiana's Cajun and Creole cuisines.


American Lamb in the Kitchen, sponsored by American Lamb Board
Edward Leonard, CMC, AAC
, demonstrates diverse recipes using fresh American Lamb as he reviews and discusses lamb cuts and shares tips on how to incorporate underutilized and more affordable cuts of American Lamb. Chef Leonard is executive chef at Westchester Country Club, ACF Culinary Team USA Manager and ACF immediate past president.


Back to Basics: Take Traditional Cooking to the Next Level, sponsored by Tyson Foods, Inc.
Learn about the evolution and nutritional benefits of braising, stewing, roasting and steaming and understand how value-added products and flavors are driving dining trends for today's consumer in all foodservice segments from Uta Schepers, foodservice corporate chef, Tyson Foods Inc.


Certified Maine Lobster - from Boat to Plate, sponsored by Maine Lobster Council
Learn everything you need to know about lobsters, from transporting and storing to preparing, pricing and menuing innovative recipes from Keith Coughenour, CEC, executive chef of The Duquesne Club, and Wilfred Beriau, CEC, CCE, AAC, culinary arts department chair of Southern Maine Community College.


Savoring the Best of World Flavors: The Foods of Singapore, Penang, Istanbul, and Spain, sponsored by Unilever Foodsolutions
Join the Unilever Foodsolutions culinary team as it demonstrates dishes from the new World of Flavors DVD, "Savoring the Best of World Flavors: The Foods of Singapore, Penang, Istanbul, and Spain," produced in association with The Culinary Institute of America. Presented by: Steve Jilleba, CMC, CCE, AAC, corporate executive chef; David Russell CEC, AAC, corporate chef; and Rudy Smith, CEC, corporate chef, Unilever Foodsolutions.


Seminars and Workshops to Expand Your Mind


Lifestyle Management: The Investing Chef - Focusing On Feeding Your Financial Future, sponsored by Mind's Eye Resource Management, LLC
Increase your knowledge about personal savings, investments and financial planning, and learn the tools to build a financial road map to accumulating assets, building wealth and planning for retirement with Kathleen S. Bowen, CFP, CLU, ChFC, CWA, EWS, Mind's Eye Resource Mgt., LLC.


Tradition and Innovation: A Journey into the Vast World of Soy sponsored by The Soy Council
This seminar explores the multifaceted soybean and its many uses, addressing traditional soy products, consumer-friendly soy foods and trans-fat-free oils and fats.


Successful Preparation for the Practical Exam
This session will discuss in depth the ideology behind preparing for and taking the ACF practical exams, including a pastry portion. The following areas of practical assessment will be discussed: Food Safety and Sanitation, Mise en Place, Skills and Craftsmanship, and Taste and Presentation. Presented by Brad Barnes, CMC, CCA, AAC, chair, ACF Certification Committee; and Derek Spendlove, CEPC, CCE, AAC, chef educator, Sullivan University.


The CMC Exam Studied & Revealed
Brad Barnes, CMC, CCA, AAC, chair of the ACF Certification Committee explores the exam's segments, scoring rubrics and logistics, and explains how potential candidates can build a path toward success.




Memorable Evening Events


Certified Master Chefs Dinner, sponsored by Buckhead Beef Company and Le Cordon Bleu Schools North America
ACF is pleased to announce the Second Annual Certified Master Chefs Dinner. Featuring certified master chefs J. Kevin Walker, CMC; Ernst Gruch, CMC, AAC; Steve Jilleba, CMC, CCE, AAC; John Kinsella, CMC, CCE, AAC; Edward Leonard, CMC, AAC; and many more working alongside junior ACF members to create tasting plates that will entice and excite even the most discriminating palate.


President's Grand Ball, sponsored by Butterball Farms, Inc., Contessa Premium Foods, Splenda®, Tyson Foods, Inc., and US Foodservice


American Academy of Chefs Reception and Dinner, sponsored by Allen Brothers, Inc., American Lamb Board, Barber Foods, Beam Wine Estates, Buckhead Beef Company, Contessa Premium Foods, Custom Culinary Inc., Ecolab, Fortessa, Lactalis Foodservice, Lobster from Maine, NewChef Fashion, Panache, Phillips Foods, Inc., PinSource, Rougie-USA, Steve Connolly Seafood, Tito's Vodka



Educator Development Series, sponsored by Canada Cutlery, Inc.


Nose Power=Brain Power
Find out how to use the olfactory system to enhance the learning experience for students with a basic understanding of Brain Based Learning and how this knowledge enables instructors to be more effective in the classroom, from G. Michael Harris, CEC, CCE, AAC, chair of Hospitality and Culinary Management, Daytona Beach Community College.


The Use of Scoring Rubrics for Assessment and Teaching
Attendees will learn three ways to create rubrics, what different types are available, how to use them in the classroom/lab by integrating them into courses, and how to use them for grading and assessment, presented by Mary J. Allen, an instructor at California State University, Berkeley, and an assessment consultant for Blackboard, Inc.


Professional Development Series


The Wellness Connection for the Culinary Professional-Putting Nutrition Knowledge into Practice
The application of nutritional information in the design of recipes, menus, kitchen operations, procedures and lifestyles is the greater goal that will be explored by Micki Fratianne, RD, LD, CN a registered dietitian with 25 years of experience in the healthcare industry and owner of NUTRICON. Attending this eight-hour session satisfies ACF's refresher course requirement for nutrition.


Food Safety and Sanitation: Knowledge Is our Greatest Weapon
Presenting the "A to Z Food Safety System", Abraham Wilson, managing consultant for Hospitality Consultants of America, reviews FDA food code updates; expanded HACCP content; simplified microbiology; extensive foodborne illness information; and practical food-safety principles to safely operate a foodservice facility Attending this eight-hour session will satisfy ACF's refresher course requirement for sanitation and food safety.


Energizing the Operation through Management and Leadership
Dr. Jerald Chesser, CEC, CCE, AAC, professor in the Collins School of Hospitality Management at California State Polytechnic, explores modern approaches of management, supervision and leadership that can energize you and inspire others to achieve excellence. Attending this eight-hour session will satisfy ACF's refresher course requirement for management/supervision.


For Students ONLY


Student Mentoring and Culinary Forum, sponsored by Johnson & Wales University
ACF junior members are invited to join Edward Leonard, CMC, AAC, and Joseph Leonardi for this instructional demonstration and Q&A seminar/brunch covering proper cold-food-salon presentation techniques. Anyone considering forming a student team for 2008 should attend this insightful, strategic session on cold food. Chef Leonardi is executive chef at Westchester Country Club, ACF Culinary Team USA Manager and ACF Immediate Past President; and Joseph Leonardi is department chair/assistant professor at Johnson & Wales University College of Culinary Arts.


Culinary Competitions

Kitchens sponsored by Le Cordon Bleu Schools, NA; Equipment sponsored by Cleveland Range, LLC; and Ware Washing and Sanitation sponsored by Ecolab, Inc.


U.S.A.'s Chef of the Year™ sponsored by Unilever Foodsolutions
ACF Pastry Chef of the Year sponsored by Splenda®
ACF Chef Educator of the Year
ACF Hermann G. Rusch Chef's Achievement Award
ACF Chef Professionalism Award sponsored by Nestlé FoodServices
ACF Student Culinarian of the Year sponsored by Custom Culinary, Inc.
ACF Student Team Regional Championship sponsored by R.L. Schreiber, Inc.
Baron H. Galand Culinary Knowledge Bowl
ACF Culinary Youth Team USA


Believe in the Magic of Cooking and Experience Opportunities
of a Lifetime at the 2007 ACF National Convention


Early Registration Discount Extended to Sunday, June 24