Is Your Food Safe? Is it Nutritious?
St. Augustine, Fla., April 5,
2002—When you dine at your favorite restaurant, you expect
to be served food that is safe and nutritious. But with a large
percentage of America’s cooks not formally educated in food safety
or nutrition, is your food safe and is it healthy to eat?
The American Culinary Federation (ACF), the leading professional
organization for chefs and cooks in the United States, wants to ensure
that food safety and nutrition are practiced in America’s
professional kitchens. Because a large percentage of America’s
cooks are of Hispanic origin, ACF will offer basic sanitation and
nutrition courses in Spanish and in English at its national convention
to help this community achieve new goals in education and training. The
2002 ACF National Convention will be held at the MGM Grand Hotel in Las
Vegas July 21–25.
The basic sanitation course will be offered from 8 a.m. to 5 p.m.
Tuesday, July 23, and the basic nutrition course will be offered from 8
a.m. to 5 p.m. Thursday, July 25.
Spanish-speaking chefs and cooks who want information on course
registration, certification, membership, or other ACF benefits can call
Patty Godoy, a staff member at ACF’s headquarters in St.
Augustine, Fla., who is fluent in Spanish. Call 1 (800) 624-9458.
ACF members who take courses in sanitation, nutrition, and management
are eligible for McCormick & Company’s continuing education
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The American Culinary Federation, Inc., a professional,
not-for-profit organization for chefs and cooks, was founded in 1929 in
New York City by three chefs organizations: the Société
Culinaire Philanthropique, the Vatel Club, and the Chefs Association of
America. The principal goal of the founding chefs remains true to the
ACF today—to promote the professional image of American chefs
worldwide through education among culinarians at all levels, from
apprentices to the most accomplished Certified Master Chefs.