ACF Today Vol. V, No. 21
August 21, 2007
In this edition . . .

 

  • Special Presidential Awards Presented at 2007 ACF National Convention
  • 2007 ACF National Convention Photos Online
  • Plan for the 2008 ACF Regional Conferences
  • ACFFAC Grants Accreditation to Culinary Programs
  • Join fellow chefs in sharing your opinion about healthy menu items in restaurants!
  • Attend the Florida Restaurant & Lodging Show taking place September 7-9 at the Orange County Convention Center in Orlando, Fla.
  • The Ultimate Wine and Dinner Auction at the Olympic Club
  • Find What You're Looking For at NichePork.org
  • OHAUS Defender 3000 - "Economical Receiving Scale"
  • Kraft Works is the FREE program exclusively for foodservice professionals.


Special Presidential Awards Presented at 2007 ACF National Convention


The American Culinary Federation (ACF) honored three culinarians and two companies with special presidential awards at the 2007 ACF National Convention in Orlando, July 21-24. These awards were given at the discretion of ACF President John Kinsella, CMC, CCE, AAC. The recipients were recognized for their unique contributions to the culinary industry within the past year.


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, for her work as manager of ACF Culinary Regional Team USA.


ACF Leadership Award
Michael Bologna, CEC, CCE, AAC; educator, Chattahoochee Technical College, Marietta, Ga.; ACF Greater Atlanta Chapter, Inc., for his role with the ACF Strategic Planning committee


ACF Industry Partnership Award
Nestlé FoodServices North America, for exemplary support of ACF, its mission and programs, as well as overall advancement of the culinary arts and outstanding contributions to the U.S. foodservice industry


Excellence in Education Award
Johnson & Wales University


ACF Humanitarian Award
Jean-Robert de Cavel, co-owner, Jean-Robert at Pigall's, JeanRo Bistro and PhoParis, Cincinnati, for his work with sudden infant death syndrome (SIDS)


2007 ACF National Convention Photos Online


The photos taken by Universal Image at the 2007 ACF National Convention are available online. Go to www.photoreflect.com/scripts/prsm.dll?eventthumbs?event=07PF005X and enter the password acfchefs. Enjoy!


Plan for the 2008 ACF Regional Conferences


Achieving Culinary Excellence


The new year will be here before you know it, so now is the perfect time to plan for the 2008 ACF Regional Conferences. Early Bird Discounts are available on attendee registration, tradeshow exhibitor booths, hotel room rates, and airfare. Visit www.acfchefs.org for the most up to date information - schedules, host hotel and city profiles, downloadable registration forms, and more - for each of the 2008 Regional Conferences. When it comes to Achieving Culinary Excellence, it's never too early to plan.


CENTRAL REGIONAL CONFERENCE
Barbeque & All That Jazz….
February 8-10, 2008
Kansas City, Mo.
Hyatt Regency Crown Center
Hosted by ACF Greater Kansas City Chefs Association


SOUTHEAST REGIONAL CONFERENCE
A Culinary Revolution
March 1-3, 2008
Williamsburg Lodge
Colonial Williamsburg, Va.
Hosted by ACF Virginia Chefs Association


NORTHEAST REGIONAL CONFERENCE
April 5-7, 2008
Hilton Netherland Plaza
Cincinnati, Ohio
Hosted by ACF Greater Cincinnati Chapter


WESTERN REGIONAL CONFERENCE
See What The BUZZ is all about

April 19-21, 2008
Hilton Salt Lake City Center
Salt Lake City, Utah
Hosted by ACF Beehive Chapter, Inc.


ACFFAC Grants Accreditation to Culinary Programs


The following postsecondary programs were recently granted accreditation by the American Culinary Federation Foundation Accrediting Commission (ACFFAC):


Art Institute of Atlanta Culinary Arts, Atlanta, Ga.
Bachelor of Science in Culinary Management


Center for Culinary Arts, Manila, Quezon City, Philippines
Diploma and Certificate of Culinary Arts and Technology


Florida Culinary Institute, A Division of New England Tech, West Palm Beach, Fla.
Bachelor of Science in Culinary Management


Institute of Technology-Clovis, Clovis, Calif.
Professional Diploma of Culinary Arts


Institute of Technology-Modesto, Modesto, Calif.
Professional Diploma of Culinary Arts


Institute of Technology-Roseville, Roseville, Calif.
Professional Diploma of Culinary Arts


Kauai Community College, Lihue, Hawaii
Associate of Applied Science in Culinary Arts


Manatee Technical Institute, Bradenton, Fla.
Certificate in Culinary Arts


North Georgia Tech College, Blairsville, Ga.
Culinary Arts Diploma, Associate of Applied Science in Culinary Arts


Southwestern Oregon Community College, Coos Bay, Ore.
Associate of Applied Science in Culinary Management


Sullivan University, Lexington Campus, Lexington, Ky.
Associate of Science in Culinary Arts


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.



Attend the Florida Restaurant & Lodging Show taking place September 7-9 at the Orange County Convention Center in Orlando, Fla.


The Florida Restaurant & Lodging Show offers an exciting array of features to enhance your professional development as well as entertain you!

  • Ferdinand Metz Foodservice Forum - Education designed by Ferdinand Metz, CMC, AAC, HOF, and taught by industry experts
  • PMQ's Orlando Pizza Show
  • Ultimate Barista Challenge® USA
  • Consultant Services Center featuring FCSI Consultants
  • New Product Gallery
  • World Class Culinary Competitions
  • Chef's Table Luncheons
  • Get a year's worth of sourcing and market information in only three days!


Visit www.flrestaurantandlodgingshow.com/acf for a $5 discount off the $50 registration fee. Discount will be assessed at time of check out.


Sponsored by: Florida Restaurant & Lodging Association
Produced and Managed by: Reed Exhibitions


The Ultimate Wine and Dinner Auction at the Olympic Club


The Ultimate Wine Dinner and Auction, presented by Evian Natural Spring Water, will take place on Saturday, October 6 at San Francisco's The Olympic Club in the Lakeside Clubhouse. Hosted by Master Sommeliers Nunzio Alioto, Randall Bertao, Robert Bigelow, Shayn Bjornholm, Brian Cronin, Tim Gaiser, Keith Goldston, Reggie Narito and others, the event benefits the Guild of Sommeliers Education Foundation Scholarship program and the Olympic Club Foundation. Some of the 26 vintners are Chappellet Vineyards, Darioush, David Arthur Vineyards, Duckhorn Vineyards, Far Niente, Iron Horse, Joseph Phelps Vineyards, L'Aventure, Rudd and ZD Wines. The evening starts at 6 p.m. with a reception followed by dinner at 7 p.m. Highlights include a Ruinart Champagne reception, Roth Vodka martini bar, and live and silent auctions of premium wines, wine country travels and luxury items. The cost is $250 per person and a sponsor table of eight is $5,000. For tickets and additional information call, 415-345-5230.


Find What You're Looking For 
at Nichepork.org

Heirloom breeds, organic, naturally raised, locally grown and antibiotic-free pork - niche pork producers can supply the special attributes your customers want. Visit www.nichepork.org to find what you're looking for.


Defender 3000 -- "Economical Receiving Scale"


OHAUS brings a new line of affordable receiving scales to the market. For applications where higher capacities are required, the new OHAUS Defender 3000 series offers models ranging from 60 lb up to 600 lb in capacity, great for receiving and larger volume weighing. With a welded steel frame and stainless steel platform, the Defender 3000 is designed to provide years of service. The included counting mode can be also used for counting service items and linens in bulk. Displaying weights in kg, lb, lb:oz, oz or g, the Defender 3000 is powered by either an 80-hour internal rechargeable battery or can be run on the included AC adapter. Priced from $395 to $499, the new OHAUS Defender 3000 offers unbeatable precision and durability for the dollar. For more information or to receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE6, valid until 9/21/2007 and offer only from Ohaus.


Defender 3000


Kraft Works is the FREE program 


exclusively for foodservice professionals


"Kraft Works is the FREE program exclusively for
foodservice professionals."


John Li
Senior Executive Chef, Kraft Culinary Centre


All across North America, foodservice professionals are discovering the Kraft Works advantage. Now, you're invited to experience the many business-building benefits of membership. Sign up online in minutes. It's FREE!


The driving force behind the Kraft Works program is our dedicated team of chefs and industry experts. They're continually researching the latest food trends, creating inspired recipes and providing ideas to help your business prosper. By joining Kraft Works, you'll receive ongoing communications from our team - including e-mails filled with exclusive content. Plus, you'll have complete access to the Kraft Works website, where you'll find industry trends, business articles, healthy living tips and an extensive recipe database. Search hundreds of recipes quickly by meal part, day part and brand. Plus, store favorites in the online recipe box. Discover all that Kraft Works has to offer.


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