ACF Today Vol. V, No. 19
July 26, 2007
In this edition . . .

 

  • Culinary Winners Honored at the 57th Annual American Culinary Federation National Convention
  • Aidan Murphy, CMC, AAC, Declared Winner of WACS Global Chefs Challenge Continental Competition
  • ACF Culinary Youth Team USA Named
  • ACF Sincerely Thanks the Sponsors of the 2007 ACF National Convention!
  • ACF Practical Testing Train-the-Trainer Program
  • Support the Chef & Child Foundation by Purchasing Whole Maine Live Lobsters through LobsterSelect.com
  • Register for the NAFEM Show and Receive Complimentary Badges and More!
  • Join fellow Chefs and Share your Opinion about Healthy Menu Items in Restaurants
  • Valor 3000 Xtreme -- "Computes Baker's Percentages and Specific Gravity"





Culinary Winners Honored at the 57th Annual American Culinary Federation National Convention


The American Culinary Federation (ACF) presented national culinary awards at the 2007 ACF National Convention, the largest gathering of culinarians in the United States, July 21-24 in Orlando.


More than 2,100 chefs, culinarians and foodservice representatives attended the ACF national convention, which featured a trade show with 127 exhibitor booths, professional development seminars, unique culinary demonstrations, the sold-out second annual Certified Master Chefs dinner, national-award presentations and culinary competitions.


Culinarians from each ACF Region-Central, Northeast, Southeast and Western-who earned the right to compete at national convention by winning local, state and regional competitions, competed for national awards. The national winners were:


U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions
J. Kevin Walker, certified master chef (CMC); executive chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.


ACF National Pastry Chef of the Year, sponsored by Splenda®
Patricia Nash; pastry chef, Westchester Country Club, Rye, N.Y.; Chefs Association of Westchester and Lower Connecticut


ACF National Chef Educator of the Year
Norman Hart, certified executive chef (CEC), certified culinary educator (CCE), American Academy of Chefs (AAC); culinary instructor, Art Institute of Pittsburgh, Pittsburgh; ACF Pittsburgh Chapter


ACF National Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
Carol Chandler, certified culinarian (CC), University of Montana College of Technology, Missoula, Mont.; ACF Montana Chefs Association


ACF National Student Team Championship, sponsored by R.L. Schreiber, Inc.
ACF Western North Carolina Culinary Association; Asheville-Buncombe Technical Community College, Asheville, N.C. - Michelle Bailey; Daniel Gorman; Matthew Gruber; Jason Huang, captain; and Chambli Stuber. Team coach, Bronwen McCormick.


Chef Professionalism Award, sponsored by Nestlé FoodServices
Michael Beriau, CEC, AAC; executive chef, White Cliffs Country Club, Plymouth, Mass.; ACF Montana Chefs Association


Hermann G. Rusch Chef's Achievement Award
Louis Perrotte, CEC, AAC; chef/owner, Le Coq Au Vin, Orlando; ACF Central Florida Chapter


Baron H. Galand Culinary Knowledge Bowl
New England Culinary Institute, Montpelier, Vt. - Jakub Cogswell, Angel Custodio, Rosalynn Kooker, Joseph Mitchell and Jeff Surdel. Team coach, Dina Altieri, CEC, CCE.


Other awards presented at the convention include the following by the AAC:


AAC Culinary Hall of Fame Celebrated Chef
James Beard, inducted posthumously. The award was accepted on behalf of the James Beard Foundation by Norman Van Aken, chef/proprietor of Norman's, Orlando, Fla.


Thomas Keller, chef/owner, The French Laundry, Yountville, Calif.


AAC Chair's Medal
Thomas Macrina, CEC, certified culinary administrator (CCA), AAC, executive chef, Desmond Great Valley Hotel and Conference Center, Malvern, Pa. ACF Philadelphia Chapter


Look for a special edition of ACF Today due out next week with a complete listing of the awards and honors distributed at the 2007 ACF National Convention.


Aidan Murphy, CMC, AAC, Declared Winner of WACS Global Chefs Challenge Continental Finals for the Americas


Aidan Murphy, CMC, AAC, representing the United States, was named the winner of the World Association of Chefs Societies (WACS) Global Chefs Challenge Continental Finals for the Americas, which took place at the Orlando Culinary Academy. Murphy, executive chef at Old Warson Country Club in St. Louis and a member of the ACF Chefs de Cuisine Association of St. Louis, Inc., competed against 12 chefs from North, Central and South America. Brad Horen of Canada placed second and Tracey Sweeting from the Bahamas was third. Murphy will now compete against international representatives from Africa, Asia, the Pacific and three European regions for the world title at the 33rd World Congress in Dubai, United Arab Emirates, May 12-15, 2008.


Preliminary competitions for the WACS Global Chefs Challenge began in 2006, when each WACS member country had the opportunity to hold a culinary competition to determine its country's chef candidate. Those countries that did not hold a competition selected candidates. This year, the winners/nominees are competing in continental competitions representing Africa, Asia, the Americas, the Pacific and three regions in Europe. For more information, visit www.wacs2000.org.


Sponsors of the WACS Global Chefs Challenge are: Unilever Foodsolutions, global sponsor; R. L. Schreiber, Inc.; Cheney Brothers, Inc. Food Service Distributor; Culinary Classics; Gary's Seafood; Harvill's Produce; Royal Doulton China; and NewChef Fashion, Inc., official outfitter.


ACF Culinary Youth Team USA Named


The convention also served as the location for the finals of the ACF Culinary Youth Team USA culinary competition to determine the youth team that officially represents America in international culinary competitions. The ACF Chefs de Cuisine Association of St. Louis, Inc. Team comprised of Michael Bush, John Gelineau, Mike Palazzola, Wayne Sieve and Kevin Taylor, was named the new youth team. They will compete alongside the ACF Culinary Team USA national and regional teams at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, known as the "Culinary Olympics", in Erfurt, Germany, Oct. 19-22, 2008.


ACF Sincerely Thanks the Sponsors of the 2007 ACF National Convention!


Diamond
Custom Culinary™
Le Cordon Bleu Schools North America
Nestlé FoodServices North America
R.L. Schreiber, Inc.


Grand Platinum
Splenda®
Tyson Foods, Inc.
Unilever Foodsolutions


Gold
The Art Institutes
Buckhead Beef Company
Cleveland Range, LLC
Santé -The Magazine for Restaurant Professionals


Silver
Contessa Premium Foods
Ecolab
Federation of Québec Maple Syrup Producers
Johnson & Wales University
U.S. Foodservice


Bronze
American Lamb Board
Boggiatto Produce, Inc.
Butterball Farms, Inc.
The Cheesecake Factory Bakery Inc.
GFF,Inc./Girard's Dressings
Hass Avocado Board
Maine Lobster Promotion Council
Wisconsin Milk Marketing Board


Cobalt
Ajinomoto Food Ingredients, LLC
Canada Cutlery Inc.
Mind's Eye Resource Management, LLC
RC Fine Foods
Schulstad Royal Danish Pastry
The Soyfoods Council


Copper
J. R. Simplot Company
Sweet Street Desserts


ACF Practical Testing Train-the-Trainer Program-Coming to a Town Near You

A great opportunity for individuals interested in becoming certified or who are an ACF-certified CEC, CEPC or CCE interested in becoming an ACF practical-exam evaluator, is to attend an ACF Train-the-Trainer (TTT) Program. The following TTT programs will be held next month.


August 2
Columbus State Community College
Administrator: Mokie Steiskal, PhD., CCE; msteiska@cscc.edu
(614) 287-2572


August 23
The Art Institute of Ft. Lauderdale
Administrator: Jack Kane, CEC, CCE, CCA; jgkane@aii.edu
(954) 308-2639


Schedule:
Day 1: An orientation and detailed overview of the ACF practical-testing guidelines and requirements. This presentation is perfect for new certification candidates and for those interested in becoming official ACF practical-exam evaluators. Preregistration is required.


Day 2: Certification candidates will take an ACF practical exam (practical-testing fee applies) and ACF CECs, CEPCs and CCEs interested in becoming evaluators will serve as apprentice evaluators. Those certified chefs who have not taken the now required practical exam for certification must successfully complete the CEC or CEPC practical exam before becoming an evaluator. Applications to become practical-exam evaluators must be on file at ACF prior to the event (no fees apply).


Certification candidates are encouraged to attend both days, and ACF exam-evaluator candidates should plan to attend both days to fulfill some of the training requirements. A full description of requirements to become an ACF practical-exam evaluator is posted on the ACF Web site under Certification.


To register for the Columbus or Ft. Lauderdale program, log on to the ACF Web site under Education, Train the Trainer Program at www.acfchefs.org, or call the ACF national office at (800) 624-9458, Ext. 101.


Support the Chef & Child Foundation by Purchasing Whole Maine Live Lobsters through LobsterSelect.com


You can visit the wharf each morning to buy your whole Maine lobsters, or you can order them from your office, anytime. And while you're at it, you'll be supporting the Chef & Child Foundation.


Members of the American Culinary Federation can purchase whole Maine live lobsters so fresh and sweet they had to have been in the pure, temperate waters from the northernmost part of the Gulf of Maine the day before. (If Fed-Ex offers next-day delivery to your area, they were - in our all-natural remote Beal's Island lobster pound!)


And when members of ACF order the delicious lobsters, you are supporting the Chef & Child Foundation in its campaign against childhood hunger, malnutrition and obesity. Making a purchase of live lobsters at wholesale market prices couldn't be easier at http://ccf.lobsterselect.com.


LobsterSelect will donate to the Chef & Child Foundation a percentage of its sales on all lobsters purchased by ACF members at http://ccf.lobsterselect.com, as follows:

  • 3% for the first $100,000 in sales
  • 4% up to $250,000 in sales
  • 5% for sales over $500,000

Once $500,000 in sales is reached, LobsterSelect will donate 5% to the Foundation on any lobster order (regardless of dollar amount) … forever … as long as the order is placed at the special ccf.lobsterselect.com site. (Orders placed at www.lobsterselect.com will result in the same delicious Maine lobsters, but not the donation.)


Lobster Select


LobsterSelect and the American Culinary Federation: Partners in Good Nutrition and Good Taste


Register for the NAFEM Show and Receive Complimentary Badges and More!


The North American Association of Food Equipment Manufacturers (NAFEM) invites ACF members to participate in The NAFEM Show, October 11-13, in Atlanta through two exciting programs - Complimentary Badges and Attendee Scholarships.


COMPLIMENTARY BADGES
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
b. Enter the ACF code: AP43


NAFEM will mail complimentary badges directly to registrants before the show.


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 adhere to the following instructions and who meet the following criteria: Visit www.thenafemshow.org, click "Register Today!" and follow the prompts through the registration process; apply by August 11; 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 in 2005; and reserve and stay in a hotel room within the show's official hotel block.


Once the criteria, including on-site participation, are confirmed, NAFEM will mail each participant a $500 travel stipend after the show.


The 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.


Join fellow Chefs and Share your Opinion about Healthy Menu Items in Restaurants


To help make menu items healthier, nutrition professionals at Clemson University, Clemson, S.C., and Pennsylvania State University, State College, Pa., invite ACF members to participate in an online survey.


Please complete the survey within two weeks. If you have questions or would like additional information, contact Margaret Condrasky, Ed.D, RD, CCE, at (864) 656-6554 or mcondra@clemson.edu.


Valor 3000 Xtreme -- "Computes Baker's Percentages and Specific Gravity"

 

The new Ohaus Valor 3000 Xtreme can quickly compute Baker's Percentages. Just weigh the flour on the Valor 3000 Xtreme, quickly switch over to the % Weighing unit, lock in the weight, and the Xtreme will display every other ingredient as a % of the flour's weight. For Specific Gravity Determination, the Valor 3000 will display a sample's weight relative to the specific gravity of water. Even though the Valor 3000 Xtreme has almost any weighing unit you will require for culinary use -- kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water -- you can quickly set the scale to show only the units you need. All results are shown through the large, backlit LCD display, and the Valor can be powered using either "C" cell batteries, or with the included AC adapter. Models from 200g x 0.01g to 6kg x 1g for dry use, and washable models from 300g x 0.02g to 6kg by 2g. Call (800) 672-7722 ext. 7021 for 25% off list and free shipping on any Valor 3000 Xtreme. Offer code ACFE4, valid until 8/31/2007 and offer only from Ohaus.

Ohaus Valor 3000 Xtreme