The Culinary Insider – July 21, 2008 (Vol. VI, Issue 15)

ACF National Convention Highlights


The 58th annual ACF National Convention brought more than 2,000 chefs to Las Vegas last week to celebrate the culinary industry and achieve culinary excellence.

The MGM Grand Hotel and Casino was a spectacular venue for the event that hosted numerous opportunities for attendees to advance their professional development and enhance their culinary skills through informative workshops and seminars, cutting-edge demonstrations, a trade show featuring approximately 150 exhibitors and national competitions. The sold-out third annual Certified Master Chefs dinner featured ACF Culinary Team USA. Read More.


Charlie Trotter Announces Annual Donation to ACF during National Convention

Charlie Trotter, chef/proprietor, Charlie Trotter’s, Chicago, announced, on behalf of the Charlie Trotter Culinary Education Foundation, an annual $25,000 donation to the American Culinary Federation Foundation.

Trotter was the keynote speaker July 14 during General Session at the 2008 ACF National Convention in Las Vegas. Read More.


2008 ACF National Convention Competition Winners

Congratulations to the following 2008 ACF National Convention competition winners:

U.S.A.’s Chef of the Year™, sponsored by Unilever Foodsolutions
Russell Scott III, CMC
; executive chef, Isleworth Golf and Country Club, Windermere, Fla.; ACF Central Florida Chapter

ACF National Pastry Chef of the Year, sponsored by Splenda®< BR> R. Andrew Chlebana II, CEPC; pastry chef, White Eagle Golf Club, Naperville, Ill.; ACF Louis Joliet Chapter

ACF National Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC
; department chair and professor of culinary arts, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland ME

ACF National Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
JohnMichael Lynch
; apprentice and line cook, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

ACF National Student Team Championship, sponsored by R.L. Schreiber, Inc.
ACF Professional Chefs Association of Houston: Jeff Albers, Michael Castillo, Eva Raquel del Pilar Castanon, Gabriel Gomez Robert Morales
and Alex Darvishi, CEC, AAC, coach

Chef Professionalism Award, sponsored by Nestlé Professional
Charles Carroll, CEC, AAC
; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston

Hermann G. Rusch Chef’s Achievement Award
Roland Schaeffer, CEC, AAC, HOF
; retired, St. Augustine, Fla.; ACF National Chapter

Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
Chefs de Cuisine Association of St. Louis Inc.: Mary Boehne, Charles Conners, Brian Horton, Reagan Irwin, Corey Moore
and Joseph Mueller, CEC, coach


Culinarians and Foodservice Establishments Honored at 2008 ACF National Convention

Congratulations to the following 2008 ACF National Convention award recipients:

President’s Award
John Kaufmann, CEC, AAC; retired, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc.

ACF Leadership Award
Ferdinand Metz, CMC, AAC, HOF
; president emeritus, The Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association

ACF Humanitarian of the Year Award
Elizabeth Mikesell, CEC, AAC
; chef-instructor, Pima Community College, Tucson, Ariz.; ACF Chefs Association of Southern Arizona Tucson

Special Recognition Award
Mary Zappone, CCE, AAC
; chef-instructor, Westmoreland Community College, Youngwood, Pa.; ACF Laurel Highlands Chapter

ACF Industry Partnership Award
Custom Culinary, Inc.
, Oak Brook, Ill.

Excellence in Education Award
Professional Culinary Institute
, Campbell, Calif.

2008 National Chapter of the Year
ACF Greater Atlanta Chapter Inc.

2008 Phillips Foods Recipe Contest
Anthony Lauri, CEC, AAC
; executive chef, University of Miami, Coral Gables, Fla.; ACF Greater Miami Chapter Epicurean Club


ACF President’s Medallion Recipients

Congratulations to the following 2008 ACF National Convention President’s Medallion recipients:

Joachim Buchner, CMC; executive chef, Chevy Chase Club, Chevy Chase, Md; ACF Nations Capital Chefs Association
Julia Burnside; senior manager, Bahamas Ministry of Tourism, Nassau, Bahamas; Bahamas Culinary Association
Margaret Condrasky, CCE, Ed.D., RD; assistant professor-food service, Clemson University, Clemson, S.C.; ACF Upstate South Carolina Chapter
Scott Daniels, CEC, CCA; senior director, dining and culinary; Sodexo, Middleton, Del.; ACF First State Chefs Association
Ira Fingerman; national manager, Lady Aster, Tyson Food Service, Springdale, Ark.; ACF Windy City Professional Culinarians Inc.
Donald Hauck, CEC, AAC; chef-instructor, Columbus Culinary Institute, Columbus, Ohio; ACF Columbus Chapter
Paul Kampff, CEC; executive chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Stefan Marcus; chef-instructor, Midwest Culinary Institute, Cincinnati; ACF Greater Cincinnati Chapter
Rene Marquis, CEC, CCE, PCEC, AAC; executive chef, U.S. Army, Brandon, Fla.; Old Dominion ACF Chapter
Jesse Mercado, CEC, AAC; retired, Harwood Heights, Ill.; ACF Chicago Chefs of Cuisine Inc.
Myles Moody; Ireland; World Association of Chefs Society (WACS)
Jonathan Moosmiller, CCC; executive sous chef, Westchester Country Club, Rye, N.Y.; ACF National Chapter
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island Chapter
Michael Norton, CEC, AAC; executive chef, Eldorado Hotel & Casino, Reno, Nev.; ACF High Sierra Chefs Association
Christopher Plemmons, CEC, AAC; chef-instructor, Olympic College Culinary Arts, Bremerton, Wash.; ACF Washington State Chefs Association
David Prows, CEC, AAC; executive chef, Costa Vida, Sandy, Utah; ACF Beehive Chefs Chapter Inc.
Jill Russell, CEC, CCE; chef-instructor, Elgin Community College, Elgin, Ill.; ACF Windy City Professional Culinarians Inc.
Garrett Sanborn, CEC, CCE; chef-instructor, Oldham County Board of Education, Buckner, Ky.; ACF National Chapter
J. Kevin Storm, CEC; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
William Tillinghast, CEC, AAC; director of culinary and pastry programs, The International Culinary School at The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Randy Torres; director of culinary education, Professional Culinary Institute, Campbell, Calif.; Santa Clara Valley Chapter
Charlie Trotter; chef/proprietor, Charlie Trotter’s, Chicago; ACF National Chapter
Keriann Von Raesfeld; student, Professional Culinary Institute, Campbell, Calif.; Santa Clara Valley Chapter
Robert Walter, CEC; assistant director, Goodwill Industries SEW, Great Lakes, Ill.; ACF Windy City Professional Culinarians Inc.
Ctefan Wohlfeil; president, Verband der Köche Deutschlands, Frankfurt, Germany; WACS


ACF Achievement of Excellence Awards

Congratulations to the following foodservice establishments for receiving an Achievement of Excellence award at the 2008 ACF National Convention:

Fine Dining category
Desmond Albany Hotel, Scrimshaw Restaurant
, Albany, N.Y.
Hugo, Oakley, Ohio
Pazzaluna Urban Italian Restaurant, a division of Morrissey Hospitality Co., St. Paul, Minn.
Tempo Restaurant, Buffalo, N.Y.
The Summit at Midwest Culinary Institute, Cincinnati

Casual Dining category
River House Tea Room
, Gruene, Texas
The Pelican’s Reef, Cincinnati

Chain Operator or Restaurant Concept
Market Street
, Plano, Texas

Culinary Program Full Service Restaurant Facility
Dining Room at Kendall College
, Chicago

Hotel or Hotel Restaurant
InterContinental Houston
, Houston

Pastry Shop/Bakery
Dessert Dreams, Inc.
, Irving, Texas

Private Clubs or Resorts
Brookside Country Club
, Canton, Ohio
Oakland Hills Country Club, Bloomfield Hills, Mich.
Oakmont Country Club, Oakmont, Pa.
Valley Country Club, Aurora, Colo.

Restaurant Concept Company
Tommy Guns Garage, Inc.
, Chicago


Chef & Child Awards

Congratulations to the following Chef & Child award winners recognized at the 2008 ACF National Convention:

Michael Ty Endowment Fund
Ann Cooper
; director of nutrition services, Berkeley Unified School District, Moss Beach, Calif.; ACF National Chapter

True Spirit Award
Thomas Yanisko, CEC, CCA, AAC
; director of nutrition and foodservice, Community Medical Center, Toms River, N.J.; The ACF Jersey Shore Chefs Association

Little Oscar Award
ACF Kona-Kohala Chefs de Cuisine, Inc.


2008 AAC Inductees and Honorees

The American Academy of Chefs announced its 2008 inductees and award honorees during the annual fellows meeting at the ACF National Convention and the AAC induction ceremony and dinner held at the Red Rock Resort Spa.

Chair’s Medal
Steven Jilleba, CMC, CCE, AAC
; corporate executive chef, Unilever Foodsolutions, Lisle, Ill.; ACF Chicago Chefs of Cuisine Inc.

Joseph Amendola Award
Noble Masi, CEPC, AAC, HOF
; retired, Plymoth, Mass.; Mid Hudson Culinary Association

Chef Good Taste Award
Hans Schadler, CEC, AAC
; executive chef/culinary director, Colonial Williamsburg Foundation, Williamsburg, Va.; ACF Virginia Chefs Association

Sharing Culinary Traditions Award
Charles Carroll, CEC, AAC
; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston

Lt. General John D. McLaughlin Award
Stephen Miller, CMC
; vice president, logistics, operations and planning, Macone Midway LLC, Chicago; ACF Windy City Professional Culinarians Inc.

American Academy of Chefs Culinary Hall of Fame
Manfred Bast, CMPC, CEC, AAC
; retired chef-instructor, The Restaurant School, Philadelphia; ACF Philadelphia Chapter

American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Charlie Trotter
; chef/proprietor, Charlie Trotter’s, Chicago; ACF National Chapter

2008 American Academy of Chefs Fellows
Jeff Bacon, CEC, CCA
; executive chef and program director, Triad Community Kitchen, Winston Salem, N.C.; ACF Triad Chapter North Carolina
Patrick Britten, CEC; culinary specialist, SYSCO Foodservice Northern New England, Westbrook, Maine; ACF Casco Bay Culinary Association of Portland ME
Louis Chatham, CEC; executive sous chef, Pearl River Resort and Casino, Choctaw, Miss.; ACF Choctaw Chapter
Philip DeMaiolo, CEC; executive chef, Pier Sixty, New York; ACF Long Island Chapter Christopher Desens, CEC; executive chef, Racquet Club Ladue, St. Louis; Chefs de Cuisine Association of St. Louis, Inc.
Peter Desmond, CEC; culinary instructor, Glenmont Job Corps Academy, Glenmont, N.Y.; ACF Capitol District - Central New York
Brian Dragos, CEC, CCE; corporate executive chef, Nestlé Professional, Glendale, Calif.; ACF Chefs Association of Arizona, Inc.
Gary Fuller, CEC, CCE; program manager, West Sound Technical Skills Center, Bremerton, Wash.; ACF Washington State Chefs Association
Michael Gaines, CEC; executive chef, Salinas Valley Memorial Healthcare System, Salinas, Calif.; ACF Monterey Bay Chapter
Samuel Glass, CEC, CCE, CCA; professor, Centennial College, Ontario, Canada; ACF of Greater Buffalo New York
Todd Gold, CEC, CCA; food service director, Pulaski Technical College Arkansas Culinary School, Little Rock, Ark.; ACF Central Arkansas Chapter
Paul Jensen, CEC, CCA; chef-instructor, Nashville State Community College, Nashville, Tenn.; ACF Philadelphia Chapter
Dorothy Johnston, CEC, CCE; owner/chef, Café in the Square, Buffalo, N.Y.; ACF of Greater Buffalo New York
Christian Kiefer, CEC, CCE; executive chef, Schwan's Food Service, Inc., Suwanee, Ga.; ACF Greater Atlanta Chapter, Inc.
Ann Marie Mundrick, CEC; general manager and executive chef, Sodexo at Abington Friends School, Jenkintown, Pa.; ACF Philadelphia Chapter
Richard Naglich, CEC; corporate executive chef, Allen Brothers Inc., Chicago; ACF Chicago Chefs of Cuisine Inc.
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island Chapter
John Olsen III, CEC; chef-instructor/restaurant chef, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Bruce Ozga, CEC, CCE; dean of culinary education, Johnson & Wales University, North Miami, Fla.; ACF Greater Miami Chapter Epicurean Club
Christopher Plemmons, CEC; chef-instructor, Olympic College, Bremerton, Wash.; ACF Washington State Chefs Association
Jeffrey Rotz, CEC, CCE; culinary arts instructor, Eustis High School, Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association, Inc.
Denise Schaefer, CEC, CCE; chef-instructor, Penta Career Center, Perrysburg, Ohio; Maumee Valley Chefs Chapter ACF
Michael Scott, CEC; executive chef, Northwood Club, Dallas; Texas Chefs Association
David Turcotte, CEC; executive chef, U.S. Army; Old Dominion ACF Chapter
J.Kevin Walker, CMC; executive chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc.
Paul Zdanis, CEC; director of education, Connecticut Culinary Institute, Hartford, Conn.; Connecticut Chefs Association

2008 American Academy of Chefs Honorary Fellows
Richard Battista
; president, Professional Culinary Institute, Campbell, Calif.; ACF National Chapter
Jim Gibbons; governor of the state of Nevada
Thomas Haas; founder, Thomas J. Haas & Associates, Ltd., Inc., Amelia Island, Fla.
Carol Kizer, CCE; hospitality management chair emeritus, Columbus State Community College, Columbus, Ohio; ACF Columbus Chapter
Barbara Kuck; curator, Chicago Culinary Museum & Chefs Hall of Fame, Chicago; ACF Chicago Chefs of Cuisine Inc.
Kathleen Salemno; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF Philadelphia Chapter


ACF Sincerely Thanks the Sponsors of the 2008 ACF National Convention

The 58th annual ACF National Convention was a huge success thanks to the help of ACF’s 2008 event sponsors. Please support these proud sponsors.


2009 ACF Event Series Announced

Start planning now for the 2009 ACF annual event series. Click on a region for conference details.

2009 ACF National Convention & Trade Show
July 11–14
Orlando World Center Marriott
Orlando, Fla.
Details coming soon.


Attend the Western Foodservice & Hospitality Expo


Feed Your Brain | Nourish Your Business
August 23–25, 2008 | Los Angeles Convention Center

More than a trade show, the 2008 Western Foodservice & Hospitality Expo is a complete learning experience that improves your business throughout. From new products, to new tricks of the trade, to gold-standard foodservice education, you’ll gain practical solutions you can apply to your business immediately.

ACF members receive discounted registration by visiting www.westernfoodexpo.com/ACF


Precise and Durable Valor 3000 Stainless Steel Scale


The Ohaus Valor 3000 Xtreme is a combination of high precision and durability with readabilities from 2g to 0.02g and capacities from 200g to 13 lb, depending on model.

Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. Every model can display weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water. All results are shown clearly in the bright, backlit LCD display with clear indication of the weighing unit. The Valor 3000 Xtreme is NSF Listed/Certified and USDA-AMS accepted, and will support a HACCP system.

For dry applications, the Valor 3000 Xtreme has two models with sub-gram readability - 200g × 0.01g and 2kg (4lb) × 0.1g. For everyday use, the Valor 3000 Xtreme has two models in 3kg (6lb) × 0.5g or 6kg (13lb) × 1g.

When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g × 0.1g, 3kg × 0.5g, and 6 kg × 1g readabilities.

For more information or to receive 10% off the list price and free ground shipping within the continental US, call (800) 672-7722 ext. 7021 or email carl.pugliese@ohaus.com. Offer code ACFE800, valid until 11/30/2008, subject to change without notice and offer available only from Ohaus.


Latest Tyson Food Service Insights & Discovery Newsletter – Affordable Luxury


The summer issue of the Tyson Food Service Insights & Discovery newsletter discusses the “affordable luxury” concept, which indicates that menus rich in both indulgence and value can satisfy consumers’ cravings without stretching their budgets. In an era of responsible spending, consumers are looking for ways to strike a balance between their appetites and their wallets.

Consumers are craving deluxe on a dime: at precisely the moment when operators have a multitude of ways to deliver it. In an effort to answer consumer demand for mass availability and affordability of items with luxury appeal, Tyson Food Service developed new items such as IBP® USDA Choice Flat Iron Everyday Steaks™ and Tyson® USDA Choice Prime Rib Style Beef, giving consumers access to menu items that are rich in flavor, generous in portion size, and available at a value that makes indulgence an everyday enjoyment.

To receive the latest copy of Insights & Discovery or view past issues, visit www.tysonfoodservice.com.


Latest KitchenAid Appliance Collection Harnesses the Power of Steam


Chefs have long known that steam is an incredibly useful tool for the well-equipped kitchen and now home cooks can harness the power of steam with the latest offerings from KitchenAid.

KitchenAid offers two steam “firsts” in its current cooking collection: Full-size built-in wall ovens and free-standing ranges that combine the powerful features of both steam-assist technology and dual-fan convection cooking. Steam assisted convection cooking produces finished dishes that retain more internal moisture while allowing for the browning, crisping and ‘caramelizing’ that enhances the flavor, texture and appearance of many foods.

The KitchenAid® Dual Fuel Convection Range with steam assist offers such high-performance features as true convection, a hidden lower baking element, electronic controls with graphic oven display, and a classic stainless steel commercial look.

The exclusive KitchenAid® Architect® Series II line of full-size, 30-inch wall ovens, like the freestanding range, offer cooks the option of using steam and convection automatically or manually. In addition to pre-programmed auto steam settings and several manual settings for cooking, an EasyConvect™ Time and Temperature Conversion System automatically converts conventional times and temperatures to their convection equivalents.

Beyond cooking, KitchenAid has incorporated the power of steam into its Architect® Series II dishwasher. A new steam option combines steam with a high temperature rinse providing the powerful cleaning that KitchenAid dishwashers are known for, but with less water.

For more information on these products and many more go to www.KitchenAid.com


Academy of Ice Carving & Design (AICD)