Press Release

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 scholarships.

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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.