ACF Today Vol. V, No. 22
August 31, 2007
In this edition . . .

  • ACF Practical Cooking and Baking Exams September Schedule
  • 2007 Northeast Region Educational Forum, October 26-28
  • 2008 ACF Regional Conferences - Important Dates & Discount Rates
  • Palamanui Ground Breaking A Success; Gift From Charles Schwab Makes Campus Possible
  • Support the Chef & Child Foundation by Purchasing Whole Maine Live Lobsters through LobsterSelect.com
  • 2007 ACF National Convention Photos Online
  • Stuff Your Menu with Possibilities Using Uncle Bens's® Brand Stuffing Mixes
  • Valor 3000 Xtreme - "NSF Listed & Supports HACCP"
  • $$$ Win Money and Support the Culinary Industry $$$



ACF Practical Cooking and Baking Exams September Schedule

Practical cooking and baking exams, at all levels except certified master chef (CMC) and certified master pastry chef (CMPC), are being conducted during the month of September. Visit the Certification section on the ACF Web site to learn the advantages and criteria for each certification level.


ACF certification is a symbol of professionalism and a guide by which any culinarian can shape his or her career. It is an ideal ladder for career advancement and the food industry needs qualified employees with proven experience. In addition, ACF certification carries with it the benefit of being able to document educational and professional progression throughout one's career, a necessity in today's competitive culinary arena.


If you are interested in obtaining, renewing or increasing your level of certification, contact the individual below at the facility nearest you to sign-up. To see a complete list of testing centers and scheduled dates other than those noted below, visit Test sites under Certification on the ACF Web.


September 6: Sullivan University, Louisville, Ky.
Derek Spendlove, CEPC,CCE, AAC; (502) 456-6504, Ext. 8684


Sept. 10: First Coast Technical Institute, St. Augustine, Fla.
David Bearl, CCC, CCE; (904) 829-1060


Sept. 24: Anne Arundel Community College, HCAT Institute, Glen Burnie, Md.
Frederick A. Parmenter, CEC, CCE; (410) 777-1225


September 26: Art Institute of California, San Diego, Calif.
Mark Blaauboer, CEC; (858) 598-1348


Sept. 29: Kapiolani Community College, Waipahu, Hawaii
Alfredo Cabacungan, CEC, CCE; (808) 734-9486


Mark Wright, CEC, AAC, Northeast Region Vice President, Invites and Encourages You to Attend the 2007 Northeast Region Educational Forum
October 26-28


A great opportunity for culinary professionals to broaden their knowledge is the ACF Northeast Region Educational Forum. The forum, hosted by ACF Northeast Region Vice President Mark Wright, CEC, AAC, and AAC Chair Tom Macrina, CEC, AAC, corporate executive chef for the Desmond Great Valley Hotel and Conference Center, will be a valuable way to get firsthand knowledge of food-industry trends and the latest educational initiatives from ACF.


When: October 26-28, 2007
Location: Desmond Hotel and Conference Center
One Liberty Boulevard, Malvern, PA 19355
(610) 296-9800 or 800-575-1776
www.desmondgv.com for directions
Room Rate: $99.00 per night single or double occupancy
Reserved rooms are limited, so please call as soon as possible!!!
ACF Group rate guaranteed until October 7, 2007
Registration: Cost of registration is $130 and includes all educational forums; Friday evening's ice breaker; breakfast, lunch and dinner on Saturday; and breakfast and lunch on Sunday
Register Now
Questions: (610) 249-2131 - acfdvca@aol.com
(716) 481-0378 - cheftvcc@aol.com

For additional information to expand your knowledge at the 2007 ACF Northeast Region Educational Forum visit http://www.acfchefs.org/Content/AboutACF/NationalOfficers/ACFRegions/ne/ne_forum.html or preview the schedule.



2008 ACF Regional Conferences - Important Dates & Discount Rates


Achieving Culinary Excellence


The 2008 ACF Regional Conferences are beginning to take shape, and there is valuable information already available online, including downloadable registration forms, hotel reservation links, travel information, FAQ pages and preliminary schedules.


When it comes to Achieving Culinary Excellence, it's never too early to plan!


CENTRAL REGIONAL CONFERENCE
February 8-10, 2008
Kansas City, Mo.
Hyatt Regency Crown Center


Registration Discount Deadline: Jan. 8, 2008 Sign Me Up!
Special Room Rate $139 until Jan. 25, 2008 Book Now!


SOUTHEAST REGIONAL CONFERENCE
March 1-3, 2008
Williamsburg Lodge
Williamsburg, Va.


Registration Discount Deadline Feb. 1, 2008 Sign Me Up!
Special Room Rate $139 until Feb. 8, 2008 Book Now!


NORTHEAST REGIONAL CONFERENCE
April 5-7, 2008
Hilton Netherland Plaza
Cincinnati, Ohio


Registration Discount Deadline March 5, 2008 Sign Me Up!
Special Room Rate $135 until March 15, 2008 Book Now!


WESTERN REGIONAL CONFERENCE
April 19-21, 2008
Hilton Salt Lake City Center
Salt Lake City, Utah


Registration Discount Deadline March 19, 2008 Sign Me Up!
Special Room Rate $139 until March 4, 2008 Book Now!

 

Visit www.acfchefs.org for the most up-to-date 2008 Regional Conference information.



Palamanui Ground Breaking A Success; Gift From Charles Schwab Makes Campus Possible


The ACF Kona-Kohala Chefs de Cuisine Chapter was key in making the Palamanui Ground Breaking held August 25 a success. There were 12 chapter members actively working with the students from the American Culinary Federation Foundation (ACCFF) Accredited Culinary Arts program at Kapiolani Community College. The Palamanui site really had a sense of place with a name that means "place of enlightenment."


The Palamanui development will be located above the Kona Airport where the new mini-campus of Kapiolani Community College will be located. The campus is a five million dollar gift from Charles Schwab and the estimated move date is the middle of 2009.


"Giving the opportunity of education to our big island citizens will build the stable workforce needed to give gracious professional service, as well as continuing education in skill-building and personal development," said Charles Schwab.


Kapiolani Community College students prepared puupuus for 350 guests that included many VIP's that influenced the design of the culinary and hotel management programs. In attendance were, Lt. Governor Duke Iona, Uiniversity of Hawaii President David McClain, University of Hawaii Regents Kitty Lagareta and Allan Landon, Charles Schwab, Guy Lam, Roger Harris and Rockne Freitas.


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.


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




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!



STUFF YOUR MENU WITH POSSIBILITIES USING
UNCLE BENS'S® BRAND STUFFING MIXES

Recipe-UNCLE BEN’S Brand Stuffing Mixes

The brand you turn to for moist and delicious stuffing during the holiday season can also be the source of culinary inspiration throughout the year. Take this ultimate holiday comfort food to unusual and elegant new places year-round with exciting recipes and special mix-in ideas using UNCLE BEN'S® Brand Stuffing Mixes. They are available in Traditional White Bread Stuffing and Classic Cornbread Stuffing varieties.


Order your cases between Oct. 2, 2007, and Dec. 15, 2007, and receive up to an $8 per case rebate.


To add new stuff to your menu using UNCLE BEN'S® Brand Stuffing Mixes, call 1-800-432-2331 or visit www.MARSfoodservices.com.




Valor 3000 Xtreme - "NSF Listed & Supports HACCP"


In addition to being durable and precise, the new Ohaus Valor 3000 Xtreme has been designed for easy cleaning. The Valor 3000 Xtreme is NSF listed and USDA-AMS accepted, and will support a HACCP-certified system. From the curved stainless steel housing to the removable stainless steel weighing platform, all Valors can be cleaned to ensure hygienic compliance. Each Valor sits on four large rubber feet, providing at least ¾" of clearance above the work surface. For an extra level of cleanliness, there are three washable models that meet the requirements for NEMA4X/IP65 protection, allowing them to be cleaned under a tap. 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. Come see all of the new OHAUS products at the Western Foodservice Show in Los Angeles. For more information or to receive 25% off list and free shipping, call (800) 672-7722 ext. 7021. Offer code ACFE7, valid until 10/12/2007 and offer only from Ohaus.

Ohaus Valor 3000 Xtreme


 

$$$ WIN MONEY AND SUPPORT THE CULINARY INDUSTRY $$$


Researchers at Coastal Carolina University in South Carolina need your help in studying Burnout in the culinary industry. This confidential survey investigates the relationship of support, commitment, and atmosphere, and other factors to Burnout. The purpose of this study is to help researchers gain a better understanding of how burnout gets started in a culinary setting. Better leadership, more trust between management/staff, and more support for the supervisor/staff should lead to more positive participation in the workplace and less burnout. More participation from the support/staff may be found to help the workplace be more successful.


The questionnaire will take 10 to 15 minutes to complete. There are no right or wrong answers to these questions and your responses will remain confidential. We ask you to evaluate the leadership style of your supervisor. Your evaluation of your supervisor's leadership style will not have any adverse effect on his/her rating, as no conclusions are made concerning any individual supervisor's effectiveness. All responses are anonymous and strictly confidential. Responses will be analyzed statistically so answers can not be traced back to the individual. The rest of the survey is based on your opinions regarding other personal and work environment factors. Winners of $25, $25, $50, and $100 will be randomly selected from completed responses to the survey located at http://vovici.com/wsb.dll/s/8a07g2a5a3. Thank you in advance for your participation. If you would rather have a pencil and paper survey sent to you at no charge or for any questions, please contact Nicholas Twigg at ntwigg@coastal.edu.