ACF Today - Oct. 15, 2007 (Vol. V, Issue 25)

ACF 2008 Award Application Deadline Approaching

The 2008 ACF Award Applications have been mailed to each chapter president, and are now available for download on the ACF Web site. The deadline to return completed applications is October 31.

The application for 2008 U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions, is only available online or by calling the Events Management Department at (800) 624-9458. The deadline to return completed applications is November 30.


ACF Awards Seal of Approval to Pacific Natural Foods Broths


Seal of Approval

ACF recently awarded its Seal of Approval to Pacific Natural Foods Organic Concentrated Chicken Broth and Organic Concentrated Vegetable Broth following extensive testing by a panel of ACF-certified chefs. Testing criteria evaluated ease of use, versatility and adaptability of product, consistency of physical properties, application of product to service procedures, and above all, flavor.

Pacific Natural Foods Organic Concentrated Chicken Broth and Organic Concentrated Vegetable Broth are specifically designed for the foodservice industry. The USDA-certified organic broths taste like they were made from scratch and are available in a 64 oz., resealable shelf-stable aseptic package. Pacific Natural Foods' exclusive Certified to the Source® program tracks all ingredients used to make its natural and organic products ensuring that they are the highest quality and only from guaranteed sources.

Launched in the 1940s, the ACF Seal of Approval program validates the product claims of manufacturers, suppliers and growers that provide real-world solutions to culinary professionals. For information on the ACF Seal of Approval program, visit www.acfchefs.org or call (800) 624-9458.


2008 ACF Regional Conferences: Important Dates & Rates


2008 ACF Event Series - 
Achieving Culinary Excellence

The 2008 ACF Regional Conference Educator Development Series, sponsored by Canada Cutlery Inc., will feature a one-day, eight-hour course titled, "Laws and Legal Issues in the Food Service Industry." This session will be led by Wiley W. Newbold, CEC, AAC, adjunct professor in the West Virginia University College of Law Clinical Law Program and Trial Advocacy Program. The cost is $125 per class and includes lunch.

The workshop will explore the legal issues related to the foodservice industry, including human-resource management, employee relations and direct legal impacts for the culinary industry. The course will also examine federal, state and local laws, as well as risk management, contract law and ethical considerations.

Newbold, a native of Denver, attended the University of Fribourg, Switzerland, and graduated with a Certificat d'Études Françaises in 1969. He earned a Bachelor of Arts from the University of Colorado in 1970. In 1977, he was a graduate student at West Virginia University when he was hired as an evening line cook at a restaurant. The chef was Roland Schaffer, CEC, AAC.

Newbold received his J.D. degree from the West Virginia University College of Law in 1998, and has been an adjunct professor at the College of Law in the Clinical Law Program and Trial Advocacy Program. Before becoming a lawyer, he worked, among other places, as executive chef of the Sheraton Inn Clarksburg, and as the food and beverage director of the New Sanno Hotel in Tokyo, Japan. He has been a consultant to numerous food services worldwide, and currently resides in Morgantown, W.Va.

Dates of the 2008 ACF Regional Conference Educator Development Series, sponsored by Canada Cutlery Inc.:

Central Regional Thursday, Feb. 7  8 a.m.-5 p.m.
Southeast Regional  Friday, Feb. 29 8 a.m.-5 p.m.
Northeast Regional Friday April 4 8 a.m.-5 p.m.
Western Regional Friday, April 18 8 a.m.-5 p.m.

Visit www.acfchefs.org for more 2008 Regional Conference information and to register for this class!


ACF is proud to offer outstanding electronic advertising opportunities to help companies better reach the culinary community!

ACF Today, ACF's electronic newsletter, is distributed to more than 12,000 recipients biweekly, giving members up-to-date information on industry highlights, events and continuing education. An incredible value, ACF Today can drive potential customers directly to your Web site for sales or more information. Advertisers in ACF Today can place up to 250 words of text, a hot link to their Web site and a logo or product image.

Need measurable results? The ACF Web site, www.ACFchefs.org, receives more than 140,000 visitors every month, and is an advantageous place to promote your business. ACFchefs.org has several placement options available for advertising, all of which include a link to your Web site, allowing you to best demonstrate your products and applications. Your ad results are completely measurable, and there are several size and price options from which to choose, along with placement options to best target your potential clients.

If you have questions regarding these opportunities, or would like to reserve your advertising space, please contact us at (800) 624-9458, ext. 128. An electronic version of the 2007 and 2008 ACF media kit can be found at www.ACFchefs.org.


Second Call for the 2008 NSF Food Safety Leadership Awards Program

Winners to be announced at the 2008 Food Safety Summit in Washington, D.C.

NSF International has announced a second call for nominations for its 2008 Food Safety Leadership Awards (FSLA) Program. This awards program recognizes key individuals and organizations who have demonstrated outstanding leadership in foodservice safety.

Nominations will be accepted through Friday, Nov. 16, and information is available at www.nsf.org/business/newsroom/fs_awards_nomination.asp or by calling (734) 827-5627. Foodservice operators, manufacturers, researchers and members of academia are encouraged to submit nominations.

The 2008 award recipients will be announced at the Food Safety Summit, which will take place on Wednesday, March 19, 2008, during a special luncheon at the Washington, D.C. Convention Center.


Only the Best Can Slice, Dice & Chop Their Way to the Title of Best Teen Chef

There's no better place for high-school seniors who can stand the heat of the kitchen to show off their culinary know-how than at The Art Institutes Best Teen Chef Competition 2008. Now in its ninth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships for degree programs at The Art Institutes to high-school seniors in the U.S. and Canada.

Top prize winners can win a full-tuition scholarship toward an associate degree to study culinary arts at any of the 30 participating Art Institute locations. The first-place winner, in partnership with the Food Network, will also be an "Intern for a Day" at the Food Network Kitchens in New York, as well as receive a tour of the Food Network Studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

To be eligible to participate in the competition, students must fill out an online entry form at www.artinstitutes.edu/btc by Feb. 8, 2008, and the deadline for entries is Feb. 29, 2008. A local Best Teen Chef Cook-off Competition will be held at The Art Institute of Atlanta on April 12, 2008. The National Best Teen Chef Final Round Competition will be held on Saturday, May 17, 2008, at The Art Institute of Las Vegas.

For more information contact the Admissions Department at The Art Institute of Atlanta at aiaadm@aii.edu or (800) 275-4242 or visit www.artinstitutes.edu/btc.


Try These Delectable Toppable, Poppable, Pairable Ideas from Pepperidge Farm® Distinctive Crackers


Pepperidge Farm 
Distinctive Crackers

Your customers will love Pepperidge Farm Distinctive Crackers, whether you top them with meats, cheeses, veggies or spreads. Or as is, as a "poppable" or "pairable" accompaniment.

Give these ideas a try. And visit pepperidgefarmcrackers.com for more serving ideas.

TOPPABLE

CRACKER STACKER
Stack thin-sliced fresh mozzarella cheese on Pepperidge Farm Harvest Wheat Crackers with ripe sliced Roma tomatoes seasoned with olive oil, fresh ground black pepper and kosher salt. Garnish with fresh basil.

POPPABLE

CARMELIZED ONION DIP
Combine savory-sweet bits of slow-caramelized onion with mayonnaise, cream cheese and sour cream; season with black pepper, salt and minced green onions. Serve Caramelized Onion Dip with hearty Pepperidge Farm Toasted Sesame crackers.

PERFECT PAIRABLES
Of course, Pepperidge Farm Distinctive Crackers pair up beautifully with crisp salads or creamy soups. For more adventurous ideas, visit pepperidgefarmcrackers.com.

ENTER FOR A CHANCE TO WIN A CULINARY TRIP TO NAPA!
You could win a Distinctive Culinary Experience on the West Coast campus of the renowned Culinary Institute of America at Greystone in Napa, California.

Visit pepperidgefarmcrackers.com for official rules. No purchase necessary. Sweepstakes ends 11-30-07. Enter Code: ENACFDCR. Check out the free sample and rebate offer too.


Valor 3000 Xtreme -- "10X Overload and Shock Protection"

Beyond the Valor 3000 Xtreme's precision, the entire scale has been designed to withstand 10x its capacity in shock and overload. In addition to Xtreme protection to the loadcell, the Valor 3000 features a full stainless steel housing and weighing platform, adding extra durability. Each Valor has four large rubber feet that give at least ¾" clearance above the work surface. For an extra level of protection, there are three washable models that can be used in wet areas, meeting the requirements for NEMA4X/IP65 protection and 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 International Baking Industry Expo in Orlando. For more information or to receive 25% off list and free shipping, call (800) 672-7722 ext. 7021. Offer code ACFE10, valid until 11/16/2007 and offer only from Ohaus. Link: http://www.ohaus.com/products/view/overview.asp?HKEY=001001006002

Valor 3000 Xtreme


23 Percent of Independent Restaurants Fail during Their First Year of Operation

Which is all the more reason today's food and beverage professionals need more than a trained palate - they need trained minds.

Finance, human resources, technology, service, purchasing and communication, are only a few of the areas that you will need to master in order to follow the fast track of career advancement in hospitality and restaurant management or entrepreneurship.

The New England Culinary Institute's Online Bachelor Degree program in Hospitality and Restaurant Management follows a learn-by-doing philosophy that has made our culinary programs highly successful. This multi-disciplinary program will provide you with practical training meant to equip you for a career in management as well as a sound foundation for those seeking to pursue an entrepreneurial venture.

A bachelor's degree from New England Culinary Institute will open doors you may never have known existed, by providing a solid educational foundation in Hospitality and Restaurant Management.

To learn more, contact us today at 1.866.6896 ext.3520 or visit our website at www.neci-online.info/acf4 and download your FREE copy of our program brochure.

New England Culinary 
Institute


Make your desserts irresistible with new SPLENDA® Granulated


Congratulations to 2007 
ACF Pastry Chef of the Year Patricia Nash, who used SPLENDA® 
Granulated in some of her title-winning creations.
Congratulations to 2007 ACF Pastry Chef of the Year Patricia Nash, who used SPLENDA® Granulated in some of her title-winning creations.

Introducing SPLENDA® Granulated for bakeries, now available in 5 lb. and 25 lb. equivalent sizes.

SPLENDA® No Calorie Sweetener has a proven, popular great taste, and now it's available for your bakery in a completely new form-SPLENDA® Granulated. It measures cup-for-cup like sugar, making reduced-calorie desserts, sauces and glazes more tempting than they ever have been. Unlike other no calorie sweeteners, SPLENDA® Granulated maintains its sweetness during cooking and baking, and is available in 5 lb. and 25 lb. equivalent sizes for ease of use.

Splenda® Granulated gives you the opportunity to partner with one of the world's most-recognized, most-loved brands. More Americans choose Splenda® at home than any other no calorie sweetener,* twice as many as Equal and Sweet'N Low combined**. That's considerable brand power that you can put to work for your bakery today.

SPLENDA® was a proud sponsor of the 2007 ACF Pastry Chef of the Year competition, and we look forward to sponsoring this prestigious event again in 2008. Congratulations to all the competitors.

For more information and recipe ideas, contact your Diamond Crystal Sales Representative or call 1-800-654-5115. You can also visit www.splendafoodservice.com.

* Information Resources, Inc., Total US - FDTKS Monthly HH Penetration 52 weeks ending 8/26/07.
** Information Resources, Inc., Reviews Database Sugar Substitutes Category (Food/Drug/Mass Merchandisers excluding Wal-Mart) 52 weeks ending 8/26/07.