Six-Month Apprenticeship Program
A new six-month ACF apprenticeship program will help those in the
culinary field who wish to further their education but are unable to
participate in a culinary program full time.
Participants in the Culinary Skills Fundamentals Program will
complete 1,000 hours of on-the-job training, under a certified ACF
supervising chef, in sanitation and safety, tools and equipment, knife
skills, cold kitchen-pantry, and hot kitchen. For more information about
the Culinary Skills Fundamentals Program, contact Arlene Weber at the
national office, (800) 624-9458, ext. 117.
- National Convention
Sugar Arts Experts to Share Secrets With Chefs
ACF chefs will be able to learn simple sugar art techniques to
enhance their own presentations from two of nation's leading crafters
during a two-hour demonstration at the 2004 ACF National Convention in
Orlando in July.
The presentations are part of the special events to mark ACF's 75th
year, which will include a display of 75 spectacular cakes decked with
combinations of fondants, royal iced roses, filigree, dazzling sugar
lace and other intricate detailing. The cakes and the presentation will
be provided by members of the International Cake Exploration
Societé (ICES). Its 4,000 members include many pastry chefs.
The presentations will be made by ICES members Kerry Vincent of
Tulsa, Okla., an international presenter and teacher of cake design, and
Carolyn Wanke of San Antonio, Texas, a past president of ICES who is
widely known for her fondant techniques and her work sculpting cowboy
boot cakes with leather-effect sugar tooling.
Vincent, an Australian national, is owner of Australian Custom Cake
Design in Tulsa, and author of Romantic Wedding Cakes (Merehurst Ltd.,
2002). A book signing session will be held during the convention.
Vincent is a cofounder of the Oklahoma State Sugar Art Show, which
features a special-event wedding-cake competition. She travels all over
the world teaching sugar arts, and is an instructor of a wedding cake
course at the French Pastry School in Chicago for Jacquy Pfeiffer. She
studied at the Le Cordon Bleu in London and in Holland with Wouter Udo,
executive chef to Queen Juliana.
Exotic sugar sculptures designs for which Vincent is well known have
included a life-size automobile and airplane, which were assembled by
teams of sugar craft masters. It is not unusual for it to take up to two
years to design and create the specialty cakes.
Wanke has traveled 40 states demonstrating her fondant and leather
boot cake decorating techniques, and is a past ICES president.
Most chefs get rudimentary training in pastry and sugar arts in
culinary school, but they are learning that simple sugar art techniques
can greatly enhance the products they provide their customers, Vincent
said. Pastry chefs from hotels and clubs frequently seek out ICES
members to make special occasion confections. ICES members are dedicated
to sharing their craft, said Vincent, who is coordinating the special
events at the 2004 ACF National Convention.
Two ACF Chefs Receive Special Honors From
The Culinary Institute of America
Joe Amendola, CEPC, CCE, AAC, and Dale Miller, CMC, AAC, were singled
out by The Culinary Institute of America for special honors at the CIA's
Annual Meeting of the Corporation in late fall. The CIA named its bakery
in the college's Takaki School of Baking and Pastry the Joe Amendola
Bakeshop, after the man who was hired in 1947 as the CIA's first baking
and pastry instructor. Miller, a 1979 CIA graduate and executive chef of
Jack's Oyster House in Albany, N.Y., was named Member of the Corporation
of the Year. Miller organized the Cor-CIA Inaugural Food, Wine &
Golf Classic with restaurant owner and Cornell alumnus Brad Rosenstein.
The June 2003 special day of golf and foods prepared by celebrity chefs
raised funds for CIA scholarships and education facilities at the
Cornell School of Hotel Administration.
$7,000 for New Homes
ACF Capitol Area Professional Chefs and Cooks Association joined with
Habitat for Humanity Lansing in October for the annual Harvest for
Habitat dinner at the East Lansing, Mich., Marriott, raising more than
$7,000. Dave Sirko, executive chef at the Marriott, hosted the dinner
with Ralph Hadley, CEC, AAC, and Michael Bernard of the Lansing Center,
and Rajeev Patgaonkar, CEC, AAC, of Kellogg Hotel and Conference Center.
Chapter members and Lansing Community College students also helped with
the event. During the dinner, the chapter and the community honored
Robert Nelson, CEC, CCE, AAC, the only AAC Hall of Fame chef in
Members of ACF Chicago Chefs of Cuisine Inc. donated time and product
to feed 200 guests Feb. 17 at the Community Contacts Chefs Dinner, an
exclusive, $125-a-plate charity event held at The Herrington Inn and Spa
in Plainfield, Ill. Chef Thomas Hiestand, CEC, executive chef of The
Herrington Inn, hosted the event for the second year, and was joined by
six chefs from Chicago suburbs in coordinating the benefit, proceeds of
which go to Community Contacts, a not-for-profit agency that assists
low-income families with housing needs.
$4,000 for Scholarships
Jim Taylor, CEC, AAC, vice president of the Northeast Region ACF and
member of the ACF Columbus Chapter, Columbus, Ohio, left, offers
congratulations on a job well done to Chef Michael Edwards of the EHOVE
Career Center, who is president of the Sandusky Bay Area Chefs Chapter,
Sandusky, Ohio. The Sandusky chefs' annual fund-raising dinner Jan. 17
netted $4,000 for student scholarships. Taylor assisted with the
Book Offers 180 Salads Recipes
Huffman, a member of ACF Minneapolis Chapter, has published The
Gourmet's Vinaigrettes and Salads Cookbook. The book contains more
than 180 salad and vinaigrette recipes that offer quick, easy and
delicious ways to experiment with new flavors. Salad and vinaigrette
recipes that are simple and easy to prepare include Almond Roasted
Cherry Salad, Asian Marinated Bay Scallops Salad, Minnesota Wild Rice
Apricot Salad, Chef Tracy's Northwood Duck Salad and Spicy Baja Seafood
Salad. Check local bookstores for copies of The Gourmet's
Vinaigrettes and Salads Cookbook or contact Mark Carey, chapter
public relations chair, at (952) 890-7220 or
this book from Amazon.com
Chefs Help March of Dimes
Members of ACF Philadelphia DVCA Chapter, including the youth team,
took part in Star Chefs of Philadelphia Dec. 8 at the Wyndham Hotel,
The event, which raises money for the March of Dimes, is in its
seventh year. More than 50 chefs representing hotels, restaurants and
ACF helped the March of Dimes raise more than $60,000 for its work in
helping to prevent birth defects.
©2007 American Culinary Federation
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