ACF Today, Vol. III, No. 4
March 2, 2005
In this edition . . .
* 2005 award winners from the Western Region
* Alternate lodging at Northeastern Regional Conference;
deadline is March 15
* "Excellent" Educators Clinics scheduled for remaining regional
* ACF calls for entries in 2nd-Annual Nutrition Challenge
* Reserve lodging online for the 2005 ACF National
* The National Culinary Review seeks dishes featuring smoked
Western Region Names ACF Award Winners for 2005
ACF is proud to announce the recipients of Western Regional awards
this year, presented in Sacramento in late February. They are:
Chef of the Year - Jennifer Jasinski, Denver
Pastry Chef of the Year - Brenda Hitchins, Las Vegas
Chef Professionalism Award - Ray Delfino, CEC, Spokane, Wash.
Educator of the Year - Steve Lammers, CCE, Bremerton, Wash.
Hermann G. Rusch Chef's Achievement award - John Fisher, CEC,
CCE, AAC, Renton, Wash.
Student Culinarian of the Year - Michael Sandoval, CC, Las
Chapter of the Year - ACF Kona-Kohala Chefs de Cuisine
ACF Chef & Child Foundation Little Oscar Award - ACF
Kona-Kohala Chefs de Cuisine
Student Team Champions - Orange Coast College, Costa Mesa,
Knowledge Bowl - ACF Chefs de Cuisine of the Inland Northwest
ACF President's Medallions - Walter Leible, CMC, AAC; Jacques
Wilson, CEC, AAC; John Kane, CEC; Shawn Hanlin, CEC; and Paul Kasper,
Are You Really ACF?
Gold Plate - ACF Kona-Kohala Chefs de Cuisine
Silver Plate - ACF Chefs de Cuisine of the Inland Northwest
Reserve Lodging at N.E. Regional Conference by March
Columbus Marriott North, the host property of the 2005 ACF
Northeastern Regional Conference, April 7-10, in Columbus, Ohio, is sold
out! Meanwhile, conference organizers have arranged attractive lodging
packages at the nearby Columbus North Residence Inn (about five minutes
away by car). Choose from a studio at $80 per night or a penthouse suite
at $99 per night, both with applicable taxes. Deadline to reserve at
this rate, based on availability, is March 15.
To make a reservation at the Columbus North Residence Inn, call the
property directly at (614) 431-1819, or you may call the worldwide
reservation desk at (800) 331-3131. Mention the property's name and the
American Culinary Federation if you call the toll-free number.
To inquire of availability at the host hotel, Columbus Marriott
North, or to be put on a waiting list for reservations that might open
up, call (800) 228-3429. The special ACF conference rate at the host
hotel is not guaranteed.
ACF Offers "Excellent" Educators Clinics at Regional
Response from the recent Educators Clinic at ACF's Western Regional
Conference was overwhelming, with most of the 32 attendees rating the
quality of education delivery as "excellent"! Indeed, say planners, the
regional Educators Clinic in Sacramento was one of ACF's best ever.
Happily for those living in other regions, Educators Clinics are
scheduled for the remaining three conferences.
Presented by the Center for Advancement of Foodservice Education
(CAFÉ), these two-part workshops will be led by Dr. Fred Mayo, CHE,
Mayo Consulting Services, who has spent the last 15 years working with
culinary faculty members to improve their teaching strategies.
The morning workshop will explore new approaches to motivating
students, involving them in learning, and helping them take
responsibility for their learning. In the afternoon session, learn how
to honor and nurture yourself as a chef and educator as you extend your
natural enthusiasm into the realm of exuberance. Learn ways to help
yourself and your students wake up to new possibilities, create new
energy and take risks.
Dates of Clinics
Southeastern Region: Thursday, March 10
Northeastern Region: Thursday, April 7
Central Region: Thursday, April 21
You may register for the Educators Clinic online at www.acfchefs.org or
by contacting ACF at (800) 624-9458. Attendees of the Southeastern
Regional Conference may also register on-site, space permitting. The
registration fee of $125.00 applies to all regions and includes
ACF Announces 2nd-Annual Nutritional Hot-Food
The 2005 ACF Nutritional Hot-Food Challenge will be held at ACF's
National Convention in San Antonio, Texas, on July 31. First prize in
the cook-off is $2,500.
Launched last year at ACF's national convention in Orlando, this
year's competition seeks entries consisting of recipes for three courses
- soup, entrée and dessert - that serve four people and meet
criteria based on the 2005 Dietary Guidelines for Americans recently
released by the Department of Health and Human Services (HHS) and the
U.S. Department of Agriculture (USDA).
All recipe entries, which must be evaluated by nutrition software and
incorporate the use of pork tenderloin, will be reviewed by ACF's
Culinary Competition Committee and Kyle Shadix, CCC, a registered
dietitian at The Art Institute of New York City. Of all entries
received, four finalists will compete in a two-hour cook-off at the
Rivercenter Marriott in San Antonio.
The 2005 ACF Nutritional Hot-Food Challenge is sponsored by Custom
Culinary, Inc., Oak Brook, Ill., and Kraft Foodservice, a division of
Kraft Foods Global, Inc., Glenview, Ill. First prize in the cook-off is
$2,500, with second, third and fourth prizes of $1,500, $1,000 and $500,
respectively. First-, second- and third-place winners will receive a
trophy; all finalists are eligible for ACF medals. Deadline for entry is
May 27, 2005.
Complete guidelines and criteria will be listed at www.acfchefs.org
in a matter of days. Or, for more information, call (800) 624-9458 or
Register Online and Reserve Lodging for ACF's 2005 National
Have you checked out our convention Web site lately? Log on to www.acfchefs.org to find the
We have added a special link to the San Antonio Marriott Rivercenter
that will help you make your lodging reservations easier than ever! Just
click on the Hotel and Travel button to reserve your room at the special
convention rate of $149 (plus applicable taxes) nightly.
Also, the ACF 2005 registration form is online! Just click on the
Register On Line button and sign up now. Register by May 20 to receive
as much as 50% off the on-site fee (for senior members)!
Do You Feature Smoked Vegetables in a Menu Concept?
The National Culinary Review seeks good-selling dishes that
utilize smoked vegetables, for an upcoming feature article. We also want
to know the type of smoker and methodology you use. To contribute to our
feature, contact journalist Brenda Carlos at (402) 614-5546 or firstname.lastname@example.org.
©2007 American Culinary Federation
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