The Culinary Insider - February 27, 2012 (Vol. X, Issue
ACF Releases Comprehensive 2011 Salary Study and
ACF Salary Study, conducted by Industry Insights, Inc., revealed
valuable industry statistics on average salaries, length of workweeks,
highest paying industry segments, gender pay discrepancies and the
financial benefit of obtaining ACF certification.
Some of the study’s key findings are:
- The culinary industry’s unemployment rate is low with only 3%
of those surveyed not employed.
- Respondents with at least one ACF certification reported 7% higher
average total compensation than those without an ACF certification.
- The gender pay gap is significant.
- Where you live affects how much you earn.
The accompanying Salary Calculator allows professionals to enter
specific information to determine what the average salary is for someone
in their position where they live and in other parts of the country. More
Mentoring Opportunity for Students
ACF students and apprentices are invited to enter the 2012
Lead Like “Mike” Contest by May 2 for the chance to
access culinary leaders and top-notch networking opportunities. One
student will be selected to attend the 2012 ACF National Convention in
Orlando, Fla., July 14-17, to be mentored by ACF National President
Michael Ty, CEC, AAC. Five finalists will be selected for phone
interviews. The winner will be announced by June 6, and will receive
airfare to Orlando, accommodations at the Orlando World Center Marriott
and a full convention registration. Apply
New Lettuce—Fill It, Dip It, Grill
Try Tanimura & Antle Artisan® Romaine
Lettuce, a petite mature lettuce variety. Tight heavy heads with a
uniform leaf shape and a very small rib for minimal trimming. Case of 24
prepares an average of 84 2-oz. or 35 5-oz. salads.
Choose Tanimura & Antle Artisan® Romaine
and Fill It, Dip It or Grill It for a unique addition to your menu. More
Mark Your Calendars to Eat Lunch Out for Lunch
Break for Schools
Everyone can help promote proper nutrition in
schools by eating lunch out at a participating venue one day during the
week of Feb. 27 to March 2 for Lunch Break for Schools. The fundraiser,
organized by Hidden Valley® Salad Dressings and the ACF, will
support the Chef & Child Foundation and the creation of
nutrition-based educational resources for Chefs
Move to Schools.
Join Iron Chef Geoffrey Zakarian at The Lambs
Club, New York, Feb. 29; Ericka Burke at Volunteer Park Cafe, Seattle, Feb. 29;
Russell Jackson March 1 at Lafitte, San Francisco; or find a location in
New Training Materials for ACF Chapter
New training templates have been created for ACF chapters to download
and use for free from the Presidents
Portal on the ACF website. Developed by the ACFEF Education Task
Force, the trainings topics are Time Management, Pastry Plating
Techniques and Menu Development. Each topic relates to skills utilized
for ACF competitions, certification practical exams and skills needed in
the work place every day.
Executive Quality Chef Apparel for Less
Browse Happy Chef’s online catalog and choose
from dozens of affordable chef coats. We have the
largest selection of colors in both traditional and modern styles.
Personalize your coat with the ACF logo or your own custom embroidery.
See our full line of executive chef coats, starting at $19.95.
ACF Southeast Regional Conference
Southeast Regional Conference, Feb. 20–22, in Winston-Salem,
N.C., hosted by ACF Triad Chapter NC, was a success with more than 400
chefs and foodservice professionals in attendance. The Wing Ding &
Rib Thing officially kicked off the conference raising $2,000 to benefit
CCF and Second Harvest Food Bank of NWNC’s Childhood Hunger
Programs. An additional $3,000 was raised through the Rockin’
Guitar Raffle for ACF Culinary Team USA.
The conference theme, Celebrating Diversity,
Sustaining Our Future, was prevalent throughout the three days, as
everyone enjoyed numerous seminars and demonstrations. The competitions
proved to be a test of skill and timing, and for the first time, the
cold-food platters by ACF Student Team Regional Championship teams were
displayed at the hotel. Read
more and see a complete
list of the award recipients.
- Southeast Region Chef of the Year, sponsored by Unilever Food
Solutions: Bryan Kelly, CCC
- Pastry Chef of the Year: Matthew Ratliff
- Chef Educator of the Year: Costa Magoulas, CEC, CCE, CCA, AAC,
- Student Chef of the Year, sponsored by Custom Culinary, Inc.: Daniel
- Chef Professionalism Award, sponsored by Minor’s®: Greg
Mueller, CEC, CCA, WCC
- Hermann G. Rusch Chef’s Achievement Award: Richard Cote,
- ACF Student Team Regional Championship, sponsored by R.L. Schreiber,
Inc.: Sea Island, Sea Island, Ga.; ACF Golden Isles of Georgia
- Baron H. Galand Culinary Knowledge Bowl, sponsored by American
Technical Publishers: Culinary Institute of Savannah at Savannah
Technical College, Savannah, Ga.
ACFEF Grants Programmatic Certification
Seven secondary institutions received programmatic
certification for their culinary-arts programs by the American
Culinary Federation Education Foundation (ACFEF) Accrediting Commission
Secondary Certification Subcommittee at the Accrediting Commission
meeting held Jan. 29. There are now currently 144 secondary certified
programs in 135 secondary institutions and 403 postsecondary accredited
programs in 218 institutions. The ACFEF Accrediting Commission,
recognized by the CHEA, is celebrating its 25th anniversary
Save the Date!
Center for the Advancement of Foodservice Education
8th-Annual Leadership Conference
June 21–23, 2012
Hosted by The Culinary Institute of America, San Antonio
New presenters, themes and ideas for foodservice
instructors! Highlights include:
- Full day of Educational Best Practices
- Trends from industry leaders
- Included: all programming, reception, meals, InfoFair and ACF
- Luxury all-suite Riverfront hotel @ $129/night
Visit www.CafeMeetingPlace.com for registration,
hotel information, instructor scholarships and awards. Subscribe for
weekly programming updates.
Les Dames d’Escoffier Legacy Awards
Six Les Dames d’Escoffier International Legacy
Awards will be given in three categories, each offered by a member
of Les Dames d’Escoffier, for a one-week workplace experience to
non-Dame women in the USA and Canada. Candidates must have at least four
years of professional experience and be working currently in the food or
fine beverage industries. Under the direction of extremely successful,
award-winning Dames, each Legacy experience is a high energy, labor
intensive and career expanding opportunity. Travel and hotel expenses up
to $2,000 will be reimbursed for each winner. Applications must be
submitted by April 25. Learn more and apply.