The Culinary Insider - Feb. 4, 2008 (Vol. VI, Issue 3)
Joseph Amendola, 1920-2008
Joseph Amendola, CEPC, CCE, AAC, HOF, passed away Jan. 23 at age 87 in Orlando, Fla. He was a longtime member of the American Culinary Federation (ACF) and garnered several national ACF awards, most recently, the Hermann G. Rusch Chef's Achievement Award in 2003. He was inducted into the American Academy of Chefs Hall of Fame in 1992. He was a member of ACF Central Florida Chapter.
"Joe goes back a long way--he was a member of ACF for nearly 60 years--and during that time, he was a mentor and friend to many ACF members," said John Kinsella, CMC, CCE, AAC, ACF national president. "He was a wonderful chef, and one of the people who created standards for chefs in America. And, he was a personal friend. He will be sorely missed by his many friends, colleagues and former students."
Amendola is survived by his wife Marge and daughter Jeannie of Orlando, and son Joseph of New York, as well as brother Louis Amendola, sisters Theresa McClure and Carolyn Meoli, and two grandchildren.
ACF Membership Opportunities
ACF has expanded its membership opportunities by creating the new Culinary Enthusiast category. This membership level is defined as being open to those not employed in the culinary industry, but who have a passion for the culinary arts. Member benefits include attending chapter events, discounted conference and convention registrations, ACF e-store special pricing, subscriptions to The National Culinary Review and The Culinary Insider e-newsletter, and a gift.
The category of Culinarian has also been added and includes line cooks, bakers, pastry cooks and other non-management culinarians with a minimum of six months of full-time employment. This level of membership is limited to five years.The goal is for the culinarian to pursue on-the-job training and gain the experience necessary to advance to the Professional Culinarian level. Learn more by visiting www.acfchefs.org.
2008 ACF Event Series Dates & Deadlines
Registration is under way for the 2008 ACF Regional Conferences and National Convention. Downloadable forms are on ACF's Web site, or you can REGISTER ONLINE. Early-bird discounts are available on registration, trade-show exhibitor booths, hotel room rates and airfare for the Southeast, Northeast and Western Conferences. Visit ACF online for more information. When it comes to Achieving Culinary Excellence it's never to early to plan.
Central Regional Conference, February 8-10
Hyatt Regency Crown Center, Kansas City, Mo.
Registrations will be accepted on-site.
American Academy of Chefs Dinner, February 9, Oakwood Country Club--Tickets available
Southeast Regional Conference, March 1-3
Williamsburg Lodge, Williamsburg, Va.
Early Registration Discount Deadline extended until February 10. Register Online
Special Room Rate of $139 expires on February 8.
American Academy of Chefs Dinner, March 2, Williamsburg Inn
Check out the online schedule for recent programming updates.
Northeast Regional Conference, April 5-7
Hilton Netherland Plaza, Cincinnati, Ohio
Early Registration Discount Deadline March 5. Register Online
Special Room Rate of $135 expires on March 15.
American Academy of Chefs Dinner, April 6, Hilton Netherland Plaza
Western Regional Conference, April 19-21
Hilton Salt Lake City Center, Salt Lake City, Utah
Early Registration Discount Deadline March 19. Register Online
Special Room Rate of $139 expires on April 4.
American Academy of Chefs Dinner, April 18, The Country Club
National Convention, July 14-17
MGM Grand Hotel & Casino, Las Vegas, Nev.
American Academy of Chefs Dinner, July 13
Downloadable Attendee Registration Form
2008 ACF EVENTS SERIES LOGO APPAREL NOW AVAILABLE
NewChef Fashions, Inc. is the official Logo Merchandising Partner for the 2008 ACF Events Series. Visit the NEWCHEF Web site and order your conference apparel today.
A Taste of Erfurt
With more than 30 nations registered, the 2008 IKA "culinary Olympics" in October is shaping up to be a promising competitive environment for culinary inspiration and delightful displays of culinary arts. If you are making the trip with Culinary Team USA to Erfurt the week of October 16, you'll experience plenty of excitement!
ACF Culinary Team USA is working every possible moment to perfect its techniques for delivering spectacular displays and courses for the two-part assignment, which consists of the Hot Kitchen and the Cold Platter Show. Competition from each country is fierce, so, to bring home gold, Team USA's creations are being designed to dazzle judges and onlookers alike.
While you are there, you will tour many historical sites. The first reference to Erfurt dates back to A.D. 742. Since then the city has grown from a small-but-thriving nucleus at the intersection of medieval trading routes to become an important modern commercial center. Strategically located, it is now known as a "meeting point at the centre of Germany." You can see 360-degree panoramic virtual tours of this fine city online.
If you have never experienced a culinary competitive event such as IKA and are interested in traveling to a historical European city, now is the time to reserve your trip. Through the ACF, you can book airfare, transportation and lodging to one of the most prestigious culinary events in one of Europe's ancient cities. Dates of the tour are October 16-24. Contact Debbie Kelder, CTA, of ACF Travel Services, for detailed package information at (602) 466-2294 or email@example.com
ACF Career Center
ACF's online Career Center is the place to find that next job or a quality employee. JOB SEEKERS can post an anonymous résumé and view available jobs across the nation. Alerts can also be set up for e-mail notification of job postings according to skill sets. EMPLOYERS can post open positions, manage postings, view résumés, store candidate information and manage online recruiting with ease. Create an account now at www.acfchefs.org.
Chef & Child Committee Chairs Named
Chef & Child Committee Chair Elizabeth Mikesell, CEC, AAC, and Co-chair Ira Fingerman, Tyson Foods, Inc., are pleased to announce the 2008 Chef & Child Committee with each region having a dedicated representative responsible. These individuals were chosen for their dedication to the Chef & Child mission to educate children and families in understanding proper nutrition through community-based initiatives led by American Culinary Federation chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.
"I'm excited about the group of people we have supporting the program," said Mikesell. "My goals include refocusing the committee's energies on new promotional materials for chapters, defining educational programs at a regional and national level, and communicating more effectively with ACF members and the public at large."
2008-2009 Chef & Child Committee:
Elizabeth Mikesell, CEC, AAC, Chair
Ira Fingerman, Vice Chair, Fundraising and Development Committee Chair
Joe Aiello, CEC, AAC, Treasurer
Vince Blancato, Fundraising and Development Committee Co-chair
D'Aun Carrell, CEC, CCC, Central Region Chair
Phil Cragg, CEC, CCE, AAC, Chapter Liaison and Development Committee Co-chair
Joe Eidem, CEC, AAC, Western Region Chair
Harvey Golden, PCEC, Fundraising and Development Committee Co-chair
Jean W. Hull, CEC, AAC, Chapter Liaison and Development Committee Chair
Willie Jemison, CCC, Chapter Liaison and Development Committee Co-chair
Michael A. Jenkins, Communications and PR Committee Co-chair
Elliott Katz, HAAC, Western Region Co-chair
Jim Perko, CEC, AAC, Education and Educational Programs Committee Co-chair
Malika Robins, CEC, FMP, Communications and PR Committee Co-chair
Greg Sharpe, CEC, Northeast Region Chair
John Szymanski, CEC, CCA, CFSP, Communications and PR Committee Chair, Southeast Region Chair
David Wright, Northeast Region Co-chair
Renee Zonka, MBA, CEC, RD, CHE, Education and Educational Programs Committee Chair
Chef & Child Little Oscar
ACF's Chef & Child annually presents the Little Oscar Award to those chapters that put forth an exceptional effort to advance the mission of the committee in its fight against childhood hunger and malnutrition. It has been determined that there is a need to revamp the award criteria and application process to more accurately reflect chapter involvement in facilitating programs to provide education in childhood nutrition and decreasing childhood obesity now and in the future. Input from ACF members on the award is encouraged, and members are asked to contact Phil Cragg, CEC, CCE, AAC, at firstname.lastname@example.org.
Applications that were submitted for 2008 by the deadline of January 15 will be reviewed for the award.
WACS CONGRESS DUBAI 2008
The WACS biennial congress brings together more than 1,000 of the world's leading leisure-industry professionals. The 2008 congress, hosted by the Emirates Culinary Guild, will be held at Dubai International Convention & Exhibition Centre May 12-15.
ACF travel package departing May 8 through May 16.
Costs--airfare not included:
One delegate: $2,164 by credit card or $2,101 by check
Accompanying individual: $1,737 by credit card or $1,686 by check
A single supplement $788 is applicable if traveling unaccompanied
Novotel Hotel for seven nights ($788 single supplement applies) based on double occupancy with arrival on May 9
Roundtrip transportation to and from the airport/hotel
Registration (includes meals and activities per the WACS 2008 Congress Web site)
Taxes and service fees
Reservations and payment must be made by Feb. 6. The cost of tour is subject to change without notice. For reservations, assistance with airfare or more information, contact Debbie Kelder, CTA, ACF Travel Services Manager, at email@example.com or (602) 466-2294.
It's "Time" to See the Latest at the ACF eStore
Show off your ACF affiliation with a classically detailed watch. They are available with AAC, ACF, ACF Culinary Team USA and WACS logos at the ACF eStore. These iBeam Optical Timepieces have a pop-up magnifying lens and built-in LED flashlight. The lens and light are ideal for reading small print or in dimly lit areas. They are water resistant up to 90 feet. These watches are suitable for business and elegant occasions.
AAC Announces 2008 Phillips Foods Recipe Contest
King Crab meat is the secret ingredient in the 2008 Phillips Foods Recipe Contest conducted by The American Academy of Chefs. The contest is open to all ACF members.
ACF members will compete regionally by submitting their recipes to the national Academy office. At each 2008 ACF regional conference, one winning chef's recipe will take the $500 prize. The four winning chefs will compete by preparing their recipes at the 2008 ACF National Convention in Las Vegas for a grand prize of $1,000. A panel of judges, led by AAC culinary advisor Steve Jilleba, CMC, CCE, AAC, will choose the overall winner.
Submit your best recipe to the Academy office at firstname.lastname@example.org. Visit AAC for rules. Contact the Academy office at (800) 624-9458, ext. 102, or email@example.com for questions.
Purchasing Whole Maine Live Lobsters Through LobsterSelect.com Benefits Chef & Child
Maine lobsters are just a phone call away. Order them and support the Chef & Child Committee. LobsterSelect will donate to the Chef & Child Committee 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% for up to $250,000 in sales
5% for sales of more than $500,000
Once $500,000 in sales is reached, LobsterSelect will donate 5% to the committee on any lobster order (regardless of the dollar amount) forever, as long as the order is placed at http://ccf.lobsterselect.com. Orders placed at www.lobsterselect.com will not include the donation. LobsterSelect and ACF: Partners in Good Nutrition and Good Taste.
CAFÉ Announces 2008 Educator Workshops and Leadership Conference
The Center for the Advancement of Foodservice Education (CAFÉ) offers professional-development workshops for foodservice instructors and commercial chefs at all levels.
Go to "Events" at www.CafeMeetingPlace.com.
2008 WORKSHOP SCHEDULE
- June 20-22 - "The Art of Presentation," L'Academie de Cuisine, Gaithersburg, Md.
- July 17-20 - "Teaching Front-of-House Operations," Pennsylvania Culinary Institute, Pittsburgh (for dining-room and front-of-house instructors)
- July 24-26 - "Desserts & Fine Chocolates," Florida Culinary Institute, West Palm Beach
- Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary Institute, San Jose, Calif. Emphasis on Japanese, Pacific Fusion and Italian
Register by May 1 for all CAFÉ events for best registration discount!
Specifically for college-program directors and lead instructors:
Fourth-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"Ultimate Leadership: Redefining Excellence in Foodservice Education"
June 27-29, 2008
Hosted by Kendall College
Keynoters: "Eating Trends in the Unite States," Harry Balzer, vice president, The NPD Group, and "How to Flip the Switch: Working with Students and Young People of Today's Generation," Charles Carroll, CEC, AAC, author, Leadership Lessons from a Chef.
Field trips (one free with registration) include the sights and tastes unique to Chicago including Goose Island Brewery, West Town Tavern, French Pastry School and a special Urban Agriculture tour.
Breakout sessions include the "greening" of Kendall College, healthier menu items, taste-sensitivity teaching methods, adapting new eating patterns to foodservice, effective classroom demonstrations, alternate career paths for students and global partnerships.
ACF CE hours and Purdue University CEUs awarded at all CAFÉ events
Visit www.CafeMeetingPlace.com or call (410) 268-5542 for dates, agendas, registration and hotel information.
New England Culinary Institute: A Key Ingredient To Your Career
International Restaurant Show, Las Vegas February 24-27, 2008
The International Restaurant Show in Las Vegas is the fastest-growing food show in the nation, expected to double in size in 2008. The show is part of International Hospitality Week which includes HotelWorld Expo & Conference, the International Coffee & Tea Expo and Nightclub & Bar/Beverage Retailer Convention & Trade Show.
This year's show will feature exciting demonstrations, informative seminars and heated competitions held on several different stages that are sure to be crowd pleasers!
9th Annual Las Vegas Culinary Challenge
Tuesday, February 26 - Wednesday, February 27
Las Vegas Convention Center, Hall C1
Culinary students and top chefs from Southern Nevada, many of the western states and Canada, will compete for two days during the International Restaurant Show in Las Vegas. The 9th annual Las Vegas Culinary Competition will tempt the taste buds of American Culinary Federation judges for medals and cash prizes.
Click here for more details on The International Restaurant Show in Las Vegas.