Focus on Culinary Skills
ACF’s National Convention Meets in Las Vegas
St. Augustine, Fla., May 14,
2002—Kitchens—and imaginations—are firing up in
anticipation of Skills for Culinarians Day. This all-day celebration of
creative cooking opens the 2002 American Culinary Federation (ACF)
National Convention Sunday, July 21, at the MGM Grand Hotel & Casino
in Las Vegas.
These invigorating sessions feature some of the industry’s most
talented chefs and launch the convention into a week full of activities
that focus on culinary skills. Seminars that range from Dutch cooking to
signature breads and from Guatemalan cuisine to the use of soy in
upscale dining will be on the menu at Skills for Culinarians Day, which
is from 9 a.m. to 5 p.m. in the MGM Grand Hotel's South Concourse.
What ingredients and cooking styles are essentially Dutch? Certified
master chef Victor Gielisse, who was born and served his apprenticeship
in the Netherlands, will answer that question during his seminar as he
demonstrates dishes from his homeland. Chef Gielisse is associate vice
president and dean of culinary, baking, and pastry studies at The
Culinary Institute of America (CIA) in Hyde Park, N.Y., but he’s
no stranger to the restaurant kitchen. His Dallas restaurant, Actuelle,
won numerous awards, and he was named one of the 50 New Taste Makers in
the U.S. hospitality industry by Nation’s
Restaurant News in 1999.
Dishes full of south-of-the-border flavor will be demonstrated by
Luis Del Cid, a professor of enology and international cuisines at a
Guatemalan university, and Margarita Vin, a restaurant owner and manager
from Mexico. Chef Del Cid, a strong promoter of Guatemalan cuisine both
at home and internationally, and Chef Vin, a certified culinary educator
who organizes national and international congresses to benefit the
culinary arts, will share cooking styles unique to their countries
during Skills for Culinarians Day.
Noble Masi, a certified executive pastry chef who studied at the
American Institute of Baking, comes from a family of bakers. His seminar
will help bakers and chefs produce superb signature breads. Chef Masi is
an ambassador to the CIA, where he taught culinary arts and baking and
pastry arts for 35 years.
Also sharing their expertise are Peter Greweling and Thomas Gumpel,
members of the CIA’s baking and pastry arts faculty, and Stephen
James, executive pastry chef at The Balsams Grand Resort Hotel in
Dixville Notch, N.H. Amy Barnitz-Wild, chef manager at McConnell Heart
Health Center in Columbus, Ohio will conduct a seminar on healthy
cooking with an emphasis on using soy in upscale dining.
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Founded in 1929, the American Culinary Federation (ACF) is the
largest and most prestigious chefs organization in America. ACF’s
goal is to make a positive difference for culinarians internationally
through education, apprenticeship, and certification, while creating a
fraternal bond of respect and integrity among culinarians everywhere.