ACF Today, Vol. II, No. 1
January 9, 2004
HAPPY NEW YEAR
from your ACF national and regional officers
and national-office staff!
In this first edition of 2004 . . .
* Register now to save at 2004 ACF Northeastern Regional Conference
* Culinary Team USA to deliver cooking education at Club Managers Association of America conference next month
* ACF announces 2004 ACF Chef Professionalism Award candidates
* ACF announces 2004 ACF Student Culinarian of the Year candidates
* Commemorative merchandise celebrating ACF's 75th anniversary now online
* Seeking travel discounts to attend upcoming ACF conferences and the national convention? ACF can help!
* Lea & Perrins® launches WorcesterChef 2004 Recipe Contest for ACF members, with special donation to a chapter Chef & Child Foundation committee
Deadline Approaching for Early Registration at 2004 ACF Northeastern Regional Conference
Feb. 1 is the deadline to receive discounted registration for the 2004 ACF Northeastern Regional Conference, March 18-21 at the Hyatt Regency Hotel in Newport, R.I.
* Active members, $250 through 2/1, $300 after
* Junior and senior members, $150 through 2/1, $200 after
* Associate and allied members, $350 through 2/1, $400 after
* Non-members, $300 through 2/1, $350 after
Some special events incur an additional fee. Those who register for the conference by Feb. 1 will receive a complimentary windbreaker jacket.
For more information, including lodging rates, contact George O'Palenick, CEC, CCE, AAC, at (401) 732-1838; e-mail Linda S. Musch, CCE, AAC, at email@example.com; or visit www.acfchefs.org/download/documents/ne2004.PDF.
ACF Culinary Team USA 2004 to Deliver Education at CMAA Conference
ACF Culinary Team USA 2004 will participate in a special culinary event at the Club Managers Association of America (CMAA) Annual Exposition, Feb. 15-16, 2004, in Anaheim, Calif. The CMAA World Conference on Club Management will be held in conjunction with the 27th Annual Exposition at the Anaheim Convention Center and the adjacent Anaheim Marriott. Culinary Team USA will conduct demonstrations in the CMAA Expo Hall. Specific times will be listed in the on-site program guide.
ACF Culinary Team USA 2004 was named the overall gold-medal winner of the American Culinary Classic held at McCormick Place in Chicago during the National Restaurant Association's annual show last May. Team USA chefs include:
* Edward G. Leonard, CMC, AAC, team captain and executive chef of Westchester Country Club, Rye, N.Y.
* Joaquim Buchner, CMC, executive chef of Chevy Chase Club, Chevy Chase, Md.
* Richard Rosendale, CC, sous chef of The Greenbrier, White Sulphur Springs, W.Va.
* Daniel Scannell, CMC, executive chef of Oak Hill Country Club, Rochester, N.Y.
* Russell Scott, CMC, chef/instructor, The Culinary Institute of America, Hyde Park, N.Y.
* Patricia Nash, pastry chef at Trump Plaza Hotel and Casino, Atlantic City, N.J.
Additionally, James Decker, CEC, executive chef of The Lakes Golf and Country Club, Westerville, Ohio, is the team's sous chef.
ACF Culinary Team USA 2004's family of partners includes Grand Platinum sponsors Harrah's Entertainment, Inc., and UBF Foodsolutions North America; Silver sponsor Tyson Foods, Inc.; and Bronze sponsors Chef's Hats Inc., Chef Revival, Club Managers Association of America and Ice Mist.
For more information on the CMAA World Conference on Club Management and Exposition, visit www.cmaa.org.
ACF Announces Candidates for 2004 ACF Chef Professionalism Award
The ACF Chef Professionalism Award, sponsored annually by Minor's/Nestlé FoodServices, is presented to the chef who exemplifies the highest standards of professionalism through certification, continuing education and training, culinary competitions and community involvement. The award commemorates and honors the late Lewis J. Minor, Ph.D.; the late Chef Louis Szathmary, Ph.D.; and the late Lt. General John D. McLaughlin for their outstanding dedication to the foodservice industry. These individuals played a significant role in initiating the process whereby official designation of the American executive chef was elevated by the U.S. Department of Labor from "domestic" to "professional" status in 1976.
Four regional winners, chosen by the selection committee made up of the last five years' regional award recipients, will vie for the national honor. The National ACF Chef Professionalism Award recipient will be chosen by the selection committee and announced at a special luncheon at the 2004 ACF National Convention in Orlando in July.
Regional Chef Professionalism Award Candidates
Jesse Bartyzal, CEC, AAC
Joachim Buchner, CMC
Silver Spring, Md.
Stafford DeCambra, CEC, CCE, AAC
Aran Essig, CEC
Michael Garbin, CEC
Patrick Mitchell, CEC
Gregory Wozniak, CEC, AAC
ACF Announces Candidates for 2004 ACF Student Culinarian of the Year Award
The ACF Student Culinarian of the Year Award, sponsored annually by Custom Food Products, Inc., recognizes an up-and-coming student who possesses a high degree of professionalism, culinary skills and passion for the culinary arts. Candidates are recognized for their educational achievements, developing professionalism and involvement in chapter and community activities. At each regional conference, one candidate will be chosen to represent his or her region at the 2004 ACF National Convention in Orlando, where a culinary cook-off will determine the national winner.
Regional Student Culinarian of the Year Award Candidates
North Miami, Fla.
Hyde Park, N.Y.
Saint Louis Park, Minn.
Celebrate ACF's 75th Anniversary with Commemorative Merchandise
Join in the celebration of ACF's Diamond Jubilee anniversary. Check our e-shop for the newest commemorative anniversary merchandise. Currently, a special pin, patch and polo shirt are available, with new merchandise being added weekly. See what's new at www.acfchefs.org/eshop/index.cfm?did=593.
Travel to a Regional Conference and the 2004 ACF National Convention for Less
Discount air fares and car rentals have been negotiated for 2004 ACF regional conferences and the national convention in Orlando in July.
For conferences and the convention . . .
* Delta Air Lines. Delta file #DMN198830A
* U.S. Airways. Gold file #72172850
For the convention only . . .
* American Airlines. Authorization #A1274AD
* United Airlines. United #SRSRC6
Car rentals . . .
* Avis. #A935199
* Budget. #U069010
* Hertz. #02Q30005
ACF's family of partners for the 2004 ACF National Convention includes Grand Platinum sponsors Custom Food Products, Inc., Le Cordon Bleu Schools North America, Nestlé FoodServices, R.L. Schreiber, Inc., and UBF Foodsolutions North America; Platinum sponsors The Art Institutes and Tyson Foods, Inc.; Gold sponsors American Italian Pasta Company and McCormick & Company, Inc.; Silver sponsor R.C. Fine Foods; Bronze sponsors Chef's Hats Inc. and New Chef Fashion; and Contributors Schulstad Royal Danish Pastry and Canada Cutlery, Inc.
For all your ACF travel needs, call travel-services manager Debbie Kelder, CTA, at (800) 624-9458, ext. 107, or e-mail firstname.lastname@example.org.
Lea & Perrins® Seeks WorcesterChef 2004
Are you a WorcesterChef? Find out . . .
Lea & Perrins is pleased to announce the launch of the WorcesterChef 2004 Recipe Contest to members of the American Culinary Federation.
Professional chefs and culinary students are invited to visit www.worcesterchef.com and submit their best "Worcester" (WUH-ster) recipe by April 30, 2004.
The official WorcesterChef 2004 judges panel will award nine (9) cash prizes within both the Professional Chef and Culinary Student categories, with two $1,000 Grand Prizes. Winning chefs and their recipes will appear in foodservice and consumer media, including a dedicated recipe book, interactive CD, and other food-focused venues. The first 100 contestants will receive a free WorcesterChef t-shirt.
Lea & Perrins will also donate $500 to the Chef & Child Foundation committee of the ACF chapter with the highest number of recipe submissions! Please note your chapter on the Official Entry Form.
All entries should contain at least one-quarter cup of Lea & Perrins Worcestershire Sauce. Judges will select the top recipes based on six criteria: taste, creativity, perceived appeal to the public, presentation, clarity of directions, and ease of preparation.
The WorcesterChef 2004 Recipe Contest is open to professional chefs and culinary students who are at least 18 years old and reside in the United States.
To obtain a copy of the Official Contest Rules, detailed recipe requirements, and entry form, visit www.worcesterchef.com.
American Culinary Federation
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