The Culinary Insider - August 2, 2010 (Vol. VIII, Issue 16)

ACF National Convention on Twitter

acfchefs on Twitter Get minute-by-minute updates as we tweet ACF National Convention on Twitter. Join us as we tweet about interesting seminars and demos, the trade show, social functions and everything convention- related. Don’t forget you can post photos and videos. Be sure to use the hash tag #ACF10 at the end of each of your tweets.

If you are not attending convention, follow us on Twitter and you will feel like you are there. Also, check the home page of ACF’s website,, for a recap of the day before, upcoming functions and videos of convention happenings.

Straight Talk for Chefs, Part II

Straight Talk for Chefs on Sustainable Food, Part II 

Chris Koetke, dean of culinary arts, Kendall College School of Culinary Arts, explores the locavore movement and how we, as chefs, can make a difference with Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University and renowned authority on sustainable agriculture. Read more in ACF’s Sustainability Corner.

WACS to Assume WCC Certification Administration from ACF

Gissur Gudmundsson, president of the World Association of Chefs Societies (WACS), and Michael Ty, president of the American Culinary Federation (ACF), have announced that the administration and implementation of the WACS Certified Chef (WCC) certification program, currently managed by ACF, will be assumed by WACS starting Sept. 1. The WCC certification recognizes international culinary excellence and is a testament to culinary professionalism and personal achievements. ACF began administering the program in Sept. 2006. As the current administration agreement with ACF ends, WACS now has the resources to manage the program. More

ACF Embroidered Apparel Available at the National Convention

Happy Chef Uniforms

Join Happy Chef® at booth #308 for custom embroidered ACF chef coats & aprons, discounted apparel made of durable fabrics and a chance to win a FREE knife set. Don’t miss out!

ACF Chapters Selected to Share Power of Connection Success Stories

Congratulations to the ACF chapters below that were selected to present their success stories to introduce our new events theme, Power of Connection, at General Session during ACF National convention. They will present ways in which the chapters are building and retaining their membership while furthering ACF’s mission.

  • Central Region: ACF Minneapolis Chefs Chapter, Minneapolis
  • Northeast Region: White Mountain Chapter of the ACF, North Conway, N.H.
  • Southeast Region: ACF Greater Atlanta Chapter Inc., Atlanta
  • Western Region: ACF Chefs of Las Vegas, Las Vegas

ACF Culinary Team USA

Culinary Team USA ACF Culinary Team USA is proud to announce two new team sponsors, McCain Foods as a silver sponsor and YoCream International, Inc. as a copper sponsor. They join the following sponsors:



Show your support by making a donation or becoming a sponsor.

Ingredient of the Month: Salmon

Culinary Nutrition News

Farm-raised salmon generally contains more calories, more fat and, consequently, more omega-3 fatty acids than wild fish. Farm-raised flavors also end to be milder. Wild-caught salmon, especially from saltwater, tends to have a more assertive flavor. The chinook, or king salmon, is known for its high-fat content and soft-textured flesh that ranges from off-white to bright red. Learn more about salmon in the August issue of Ingredient of the Month, provided by ACFEF Chef & Child Foundation and Clemson University.

ACFEFAC Grants Accreditation to Postsecondary Culinary Programs

Accreditation for Culinary Arts and Baking 
and Pastry Programs Culinary programs at 25 schools across the United States recently received postsecondary initial and/or renewal programmatic accreditation by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). Accreditation assures that a program is meeting at least a minimum amount of standards and competencies set for faculty, curriculum and student services.

The programs are as follows:

  • Austin Community College, Austin, Texas
  • Bishop State Community College, Mobile, Ala.
  • Business and Hospitality Management School, Luzern, Switzerland
  • Capital Area Technical College, Baton Rouge, La.
  • Center for Culinary Arts–Manila, Manila, Philippines
  • Culinary Institute LeNotre, Houston
  • The Culinary Institute of Michigan at Baker College, Muskegon, Mich.
  • Cuyahoga Community College, Cleveland, Ohio
  • DCT University Center–Hospitality Leadership & European Culinary Arts, Vitznau, Switzerland
  • Inland Northwest Culinary Institute at Spokane Community College, Spokane, Wash.
  • The International Culinary School at The Art Institute of Michigan, Novi, Mich.
  • Institute of Technology–Clovis, Clovis, Calif.
  • Institute of Technology–Roseville, Roseville, Calif.
  • Institute of Technology–Modesto, Modesto, Calif.
  • Ivy Tech Community College, Fort Wayne, Ind.
  • James Rumsey Technical Institute, Martinsburg, W.Va.
  • Kauai Community College, Lihue, Hawaii
  • Leeward Community College, Pearl City, Hawaii
  • Macomb Community College, Clinton Township, Mich.
  • Manatee Technical Institute, Bradenton, Fla.
  • Metropolitan Community College, Omaha, Neb.
  • Paul Smiths College, Paul Smiths, N.Y.
  • Schoolcraft College, Livonia, Mich.
  • Sheridan Technical Center, Hollywood, Fla.
  • Universidad del Este, Carolina, Puerto Rico

There are currently 361 postsecondary programs in 205 institutions accredited by the ACFEFAC worldwide. Visit the ACF website for a complete listing of accredited postsecondary programs and certified secondary programs.

Cook’s Country Lost Recipe Contest

Cook's Country

Enter a family recipe(s) that has been handed down through the generations for any course with a 250-word essay about its history and importance by the Sept. 1 deadline. The grand prize is $25,000, and four additional winners will each receive $1,000. All winners will be profiled in Cook’s Country magazine. The best of the recipes and stories will be published in a forthcoming book in fall 2011.