ACF Today Vol. V, No. 20
August 7, 2007
In this edition . . .

 

  • 2007 ACF National Convention Photos Online
  • Culinarians and Foodservice Establishments Honored at the 2007 Annual American Culinary Federation National Convention
  • American Academy of Chefs Inducts Fellows and Presents Awards
  • ACF Sincerely Thanks the Sponsors of the 2007 ACF National Convention!
  • Announcing the 2008 ACF Events Series
  • ACF Practical Testing Train-the-Trainer Program-Coming to a town near you
  • Join fellow chefs in sharing your opinion about healthy menu items in restaurants!
  • It's About Time! Get a year's worth of sourcing and market information in only three days!
  • EB -- "Computes Baker's Percentages"

2007 ACF National Convention Photos Online


An album is now online with all the photos taken at the 2007 ACF National Convention by Universal Image. There are thousands to view and they can also be purchased.


To view the photos, click the link or copy the URL link into your browser's address bar, http://www.photoreflect.com/scripts/prsm.dll?eventthumbs?event=07PF005X , and enter the password acfchefs. Enjoy!


Culinarians and Foodservice Establishments Honored at the 2007 Annual American Culinary Federation National Convention


The 2007 ACF National Convention, the largest gathering of culinarians in the United States, July 21-24 in Orlando, was a tremendous success and was enjoyed by all. More than 2,100 chefs, culinarians and foodservice representatives attended the ACF national convention, which featured a trade show with 125 plus exhibitor booths, professional development seminars, unique culinary demonstrations, the sold-out second annual Certified Master Chefs dinner, national-award presentations and culinary competitions. Congratulations to the following competition and award winners, and honorees:


U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions
J. Kevin Walker, 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, CEC, CCE, AAC; culinary instructor, The Art Institute of Pittsburgh, Pittsburgh; ACF Pittsburgh Chapter


ACF National Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
Carol Chandler, 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 ACF Cape Cod & the Islands Chefs Association


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


President's Award
Jill Bosich, CEC, CCE, AAC, executive chef/energy-programs advisor, Southern California Gas Company, Downey, Calif.; ACF Orange Empire Chefs & Professional Cooks Association


ACF President's Medallion Recipients
Peter Bartz, HAAC; chef, Busch Gardens, Tampa Bay, Fla.; ACF Tampa Bay Culinary Association Inc.
Wilfred Beriau, CEC, CCE, AAC; department chair, culinary arts, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland
Salvatore Campagna, CEC, AAC; retired, San Carlos, Calif.; ACF San Francisco Chapter
Jesse Cobb; corporate chef, Nestlé FoodServices North America, Solon, Ohio; ACF Chicago Chefs of Cuisine Inc.
Kelly Cook, CEC, AAC; chef-instructor, El Centro College, Dallas; Texas Chefs Association
Ann Cooper, CEC; director of nutrition services, Berkeley Unified School District, Berkeley, Calif.; National Chapter
Jack Delby; executive chef, Renaissance Schaumburg Hotel and Convention Center, Schaumburg, Ill; ACF Chicago Chefs of Cuisine Inc.
Ray Delfino, CEC; executive chef, Spokane Athletic Club, Spokane, Wash.; ACF Chefs de Cuisine of the Inland Northwest
Chris Dwyer, CEC, AAC; executive chefs, Doubletree Minneapolis Park Place, Minneapolis; ACF Minneapolis Chefs Chapter
John Espelage; executive chef, Orlando World Center Marriott, Orlando, Fla.; ACF Central Florida Chapter
Jimmy Gherardi; instructor, Midwest Culinary Institute, Cincinnati; National Chapter
John Gilbertson, CEC; executive chef, Sanford USD Medical Center, Sioux Falls, S.D.; ACF Black Hills Chapter of Professional Chefs
Karl Guggenmos, AAC; university dean of culinary education, Johnson & Wales University, Providence, R.I.; ACF Rhode Island Chapter
David Ivey-Soto, CEC; managing partner, Chef David Industries, Washington, D.C.; ACF Nations Capital Chefs Association
John Kartje, AAC; executive chef, Eurest Dining Services, Vernon Hills, Ill.; ACF Chicago Chefs of Cuisine Inc.
John Kaufmann, CEC, AAC; retired, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc.
Thomas Keller, owner/executive chef, The French Laundry, Yountville, Calif.; National Chapter
Michael McGreal, CEC, CCE; department chair, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Dale Miller, CMC, AAC, owner; Jack's Oyster House, Albany, N.Y.; ACF Capital District-Central New York
John Minniti, CCE, AAC; past chair, American Academy of Chefs, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey
Paul O'Toole, CEC, AAC; executive culinary officer, Forewinds Hospitality, Newark, Del.; ACF Philadelphia Chapter
Pierre Rausch, CEC, AAC; executive chef, Ambassador Fine Foods, Pottstown, Pa.; ACF Philadelphia Chapter
Rona "Melika" Robins, CEC; executive chef, Project Openhand, Atlanta; ACF Greater Atlanta Chapter Inc.
Norman Van Aken; chef/owner, Norman's, Orlando, Fla.; National Chapter
Donal Weaving, CEC, AAC; retired, Indianapolis; ACF Greater Indianapolis Chapter


2007 National Chapter of the Year
ACF Colorado Chefs Association


ACF Achievement of Excellence Awards
Casual Dining
Stringtown Bar & Grill, Florence, Ky.
The Palmetto Café, Columbia, S.C.


Chain Operator
The Capital Grille, RARE Hospitality International, Inc., Atlanta


Culinary Program Full-Service Restaurant Facility
Winston's Restaurant, Louisville, Ky.


Fine Dining
DiSalvo's Station Restaurant, Latrobe, Pa.
Harry's Savoy Grill, Wilmington, Del.
Hutch's, Buffalo, N.Y.
Jack's Oyster House, Albany, N.Y.


Hotel/Hotel Restaurant
El Dorado Hotel & Casino, Reno, Nev.
Orchids at Palm Court, Cincinnati


Noncommercial Dining Establishment
The Seven Hills School, Cincinnati


Pastry Shop/Bakery
Bakery Hill, Midwest Culinary Institute, Cincinnati


Private Clubs or Resorts
Deerfield Golf & Tennis Club, Newark, Del.
The Club at Black Rock, Coeur d'Alene, Idaho


Chef & Child Foundation Awards
Michael Ty Endowment Fund
D'Aun Carrell; owner, D'Aun Cooks Just for Kids, St. Louis; ACF Chefs de Cuisine Association of St. Louis Inc.


True Spirit
Donald McMillan, CEC, AAC; chef-instructor, Guilford Technical Community College, Jamestown, N.C.; ACF Triad Chapter NC


Little Oscar
ACF Tampa Bay Culinary Association


American Academy of Chefs Inducts Fellows and Presents Awards


The American Academy of Chefs held its annual members meeting, induction ceremonies and black-tie dinner on the first day of the ACF 2007 National Convention. Many awards were presented, and 13 fellows and six honorary fellows were inducted into the AAC.


Chair's Medal
Thomas J. Macrina, CEC, CCA, AAC; executive chef, Desmond Great Valley Hotel and Conference Center, Malvern, Pa.; ACF Philadelphia Chapter


Regional Chairs Awards
Central Region: Rajeev Patgaonkar, CEC, AAC; executive sous chef, Kellogg Hotel & Conference Center, East Lansing, Mich.; ACF Professional Chefs & Cooks Association of Greater Lansing
Northeast Region: Karl Guggenmos, AAC; university dean of culinary education, Johnson & Wales University, Providence, R.I.; ACF Rhode Island Chapter
Southeast Region: Steven Jayson, CEC, AAC; vice president/executive chef, Universal Studios, Orlando, Fla.; ACF Central Florida Chapter
Western Region: Beat Giger, AAC; consulting chef, Pebble Beach Resorts, Pebble Beach, Calif.; ACF Monterey Bay Chapter.


Chef Good Taste Award
Central Region: Alex Darvishi, CEC, AAC; executive chef, Coronado Club, Houston; ACF Professional Chefs Association of Houston
Northeast Region: John Schlaner, CEC, AAC; executive chef, Hollywood Casino at Penn National, Grantville, Pa.; ACF Professional Chefs Association of South Jersey
Southeast Region: Bernd Mueller, CEC, AAC; executive chef, Omni Orlando Resort, Orlando, Fla.; ACF Central Florida Chapter
Western Region: Gustav Mauler, AAC; owner, Spiedini Ristorante, Las Vegas; ACF Chefs of Las Vegas


Sharing Culinary Traditions Award
Gerald Scanlan, CEC, CCE, AAC; chef-instructor, The Restaurant School, Philadelphia; ACF Philadelphia Chapter


Lt. General John D. McLaughlin Award
Rene Marquis, CEC, CCE, PCEC, AAC; executive chef, U.S. Army; Old Dominion ACF Chapter.


American Academy of Chefs Culinary Hall of Fame
James M. Berrini, CEC, AAC, HOF; Milford, Mass.; ACF Epicurean Club of Boston


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


Thomas Keller, HHOF, chef/owner of The French Laundry, Per Se and Bouchon


2007 American Academy of Chefs Fellows
Elizabeth Baase, CEC, AAC; executive chef, Ramada Plaza Hotel, Macon, Ga.; ACF Middle Georgia Chefs Association
Curtis Eargle, CEC, AAC; executive chef, Maryland Club, Baltimore; Central Maryland Chefs & Cooks Association
Timothy England, CEC, AAC; executive chef, Calvin College Food Service, Grand Rapids, Mich.; ACF Greater Grand Rapids Chefs Association
Allan Gazaway, CEC, AAC; corporate executive chef, Nestlé FoodServices, Land O' Lakes, Fla.; ACF Tampa Bay Culinary Association Inc.
Edward Gozdowski, CEC, AAC; executive chef, Dana Technology Center, Monclova, Ohio; Maumee Valley Chefs Chapter ACF
Jean Hull, CCE, AAC; owner, Jean's-Hospitality Consultant, Kailua-Kona, Hawaii; ACF Kona-Kohala Chefs de Cuisine, Inc.
Paul Jensen, CEC, AAC; executive chef/owner, Jensens Caterers, Holtsville, N.Y.; ACF Eastern Long Island Chefs Chapter
Todd Kazenske, CEPC, AAC; executive chef, Le Cordon Bleu College of Culinary Arts-Atlanta, Tucker, Ga.; ACF Greater Atlanta Chapter, Inc.
Mark Linden, CEC, AAC; co-owner, AM Chef-Will Travel, Anchorage, Alaska; ACF Alaska Culinary Association
David Longstaff, CEC, AAC; senior mission command food advisor, U.S. Army; Old Dominion ACF Chapter
Jay Marshall, CEC, AAC; executive chef, Spartan Shops, Inc., San Jose, Calif.; Santa Clara Valley Chapter
Fredrick Parmenter, CEC, CCE, AAC; director of curriculum, Anne Arundel Community College, Glen Burnie, Md.; ACF Professional Chefs Association of South Jersey
Robert Stricklin, CEC, AAC; executive chef/director of food and beverage, Big Cedar Lodge, Ridgedale, Mo.; ACF Springfield/Branson Chefs Association


2007 American Academy of Chefs Honorary Fellows
John Burris, HAAC, HBOT; chairman, Foundation of the Chaîne des Rôtisseurs, Madison, N.J.
Joe Caruso, HAAC; Bailli Délégué of the Chaîne des Rôtisseurs of the United States
Tracy Griffith, HAAC; author/chef, Red Yeti Productions, Napa, Calif; National Chapter
Heinz Lehmann, HAAC; executive chef, Unilever Foodsolutions, Toronto, Ontario, Canada; National Chapter
Andy Malusa, CEC, HAAC; corporate chef, Sea Rich Menu Marketing, Tampa, Fla.; ACF Tampa Bay Culinary Association Inc. (inducted posthumously)
Judson Simpson, HAAC; president, Canadian Federation of Chefs/Cooks, executive chef, Food Services at the House of Commons, Ottawa, Ontario, Canada; National Chapter


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


Event Logo Merchandise Partner
Chef Designs


Announcing the 2008 ACF Events Series

2008 ACF Events Series

Because It's Never Too Early To Plan…


2008 Central Regional Conference
February 8-10, 2008
Kansas City, Mo.
Hyatt Regency Crown Center
Exhibitor/Sponsor Registration Form
Attendee Registration Form


2008 Southeastern Regional Conference
March 1-3, 2008
Williamsburg Lodge
Colonial Williamsburg, Va.
Exhibitor/Sponsor Registration Form
Attendee Registration Form


2008 Northeastern Regional Conference
April 5-7, 2008
Hilton Netherland Plaza
Cincinnati, Ohio
Exhibitor/Sponsor Registration Form
Attendee Registration Form


2008 Western Regional Conference
April 19-21, 2008
Hilton Salt Lake City Center
Salt Lake City, Utah
Exhibitor/Sponsor Registration Form
Attendee Registration Form


2008 ACF National Convention & Trade Show
July 14-17, 2008
MGM Grand Hotel & Casino
Las Vegas, Nev.
Early registration will be available soon


ACF Practical Testing Train-the-Trainer Program-Coming to a town near you.


If you are interested in becoming certified and want to learn about the practical cooking and baking exams, or are already an ACF CEC, CEPC or CCE and are interested in becoming an ACF practical-exam evaluator, then attend a Train-the-Trainer (TTT) program.


August 22-23, 2007
The Art Institute of Ft. Lauderdale; Ft. Lauderdale, Fla.
Administrator: Jack Kane, CEC, CCE, CCA; jgkane@aii.edu; (954) 308-2639


September 5-6, 2007
Sullivan University, Louisville, Ky.
Administrator: Thomas Hickey, CEC, CCE; thickey@sullivan.edu; (800) 456-6504, ext. 442


ACF is conducting TTT programs for certification candidates and evaluators as part of its plan to improve certification testing opportunities around the country. Certification candidates are encouraged to attend both days, while evaluator candidates should plan to attend both to fulfill the training requirements. Visit the ACF Web site for the requirements to become an ACF exam evaluator.


Schedule:
Day One: An orientation and detailed overview of the ACF practical-testing guidelines and requirements. This presentation is for new certification candidates and those interested in becoming 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 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).


For more information on the ACF TTT program, or to register, as space is limited, please contact the ACF national office at (800) 624-9458, extension 101.


Join fellow chefs in sharing your opinion about healthy menu items in restaurants!


ACF members are invited to participate in an online survey to help culinary and nutrition professionals at Clemson University and Pennsylvania State University better understand what chefs think about how to make menu items healthier at https://online.survey.psu.edu/chef/.


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


It's About Time! Get a year's worth of sourcing and market information in only three days!


Register now for the Western Foodservice & Hospitality Expo on August 18-20, and use the ACF priority code, ACF, to save $5 off of the registration fee.
-- OR --
Register Online today for the Florida Restaurant and Lodging Show, September 7-9, and use the ACF priority code, ACF, to save $5 off of the registration fee.


Produced and managed by Reed Exhibitions.


EB - "Computes Baker's Percentages"


OHAUS offers another scale for the quick calculation of Baker's Percentages - the OHAUS EB. Just tare your container, scale your flour in one of four weighing units - kg, g, lb and oz - and then press the "%" key. Each ingredient weighed after this will be displayed as a % of the flour's weight. No more hand calculations of what 35% of the flour weight is - the EB will tell you. The EB also features a wide housing and large 11.6 x 8.9" removable stainless steel platform which can accommodate large pans and bowls, and its four large rubber feet provide a firm stance on the work surface. Offering a level of precision not found in other baker's scales, the EB comes in four models from 3kg (6.6lb) x 0.1g to 30kg (66lb) x 1g. Results are shown clearly in the large, backlit LCD display, and for easy portability, the EB has a 80-hour internal, rechargeable battery (or you can use the included AC adapter). For more information and to receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE5, valid until 9/7/2007 and offer only from Ohaus.

Ohaus EB