ACF Today, Vol. II, No. 26
December 21, 2004
American Culinary Federation's
elected officers and staff!
In this edition . . .
* ACF lists holiday hours of operation
* Deadline to nominate national ACF officers is Dec. 31
* AAC fellows may take advantage of professional development online
* Announcing candidates for 2005 Chef's Achievement Award
* Apply to compete in the 2005 Culinary Knowledge Bowl by Dec. 31
* Submit your chapter for the Chef & Child Foundation's "Little Oscar" awards by Jan. 15
* The National Culinary Review asks, "What did you learn after your first year on the job?"
* Sizzle magazine seeks avid student competitors to ask, "Why?"
* Calling all member news! Center of the Plate wants you . . .
Holiday Hours for ACF's National Office
Through the 2004 holiday season, the headquarters of the American Culinary Federation will be closed on the following days:
- Friday, Dec. 24
- Monday, Dec. 27
- Friday, Dec. 31
ACF will operate with regular hours, 8 a.m. to 5 p.m., ET, on all other weekdays
through the end of this year. As always, members can call ACF's toll-free number,
(800) 624-9458, and e-mail to email@example.com 24 hours a day. Of course, ACF's
Web site, www.acfchefs.org, contains valuable information on most of our professional-development
programs and events.
The staff of the American Culinary Federation, Inc., wishes all federation members and partners a safe and joyous holiday season.
Dec. 31 Is Deadline to Nominate Chefs for National ACF Office and Academy of Chefs Office
The American Culinary Federation seeks nominations for all elected offices on its national board of directors, plus the offices of chair and vice-chair of the American Academy of Chefs. Nominations are open until December 31, 2004. Terms for ACF national office are four years, from mid-2005 to mid-2009. Terms for American Academy of Chefs offices are two years, from mid-2005 to mid-2007. Directors on ACF's board will begin their terms at the close of business at the annual Board of Governors' meeting at the 2005 ACF National Convention in San Antonio, Texas, Aug. 3.
Seats for ACF national office are:
* Vice President, Central Region
* Vice President, Northeastern Region
* Vice President, Southeastern Region
* Vice President, Western Region
Any active- or life-senior-category ACF member in good standing may nominate one or more active- or life-senior-category ACF members in good standing for one or more of the above seats.
Seats for Academy national office are:
Any Academy member in good standing may nominate one or more Academy members in good standing for one or both of the above seats.
Nominations must be in writing, and must be sent via U.S. mail or express service. Nominations postmarked later than December 31, 2004, will not be considered.
Written nominations must be mailed to:
Frederik J. Lucardie, CEC, AAC
3603 South MacDill Avenue
Tampa, FL 33629-8907
For more information, contact ACF at (800) 624-9458, firstname.lastname@example.org.
Apply to Compete in Regional Baron H. Galand Culinary Knowledge Bowls by Dec. 31
The deadline to apply to compete in the regional 2005 Baron H. Galand Culinary
Knowledge Bowls is December 31. Applications, available online at www.acfchefs.org/download/documents/awards/2005_Knowledge_Bowl.pdf,
will be accepted by fax or mail. Registration fee is $100.00. Mailed applications
must by postmarked by Dec. 31 and mailed to American Culinary Federation, 180
Center Place Way, St. Augustine, FL 32095. Applications will be accepted by fax
to (904) 825-4758 until 5 p.m. ET on Dec. 31. For more information, contact ACF
at (800) 624-9458, email@example.com.
CIA and Ventura Foods Offer Continuing Education to Academy of Chefs Fellows
Fellows of the American Academy of Chefs (AAC), the honor society of ACF, may participate in online professional-development courses through The Culinary Institute of America's (CIA) MenuMasters® Center for Menu Research and Development, as well as receive full-tuition scholarships through Brea, Calif.-based Ventura Foods, LLC, beginning in early January 2005.
Two of the courses offered, Marketing and Consumer Behavior in Menu Research and Development and The Culinary Art of Menu Research and Development, begin Jan. 10 and run seven and eight weeks, respectively. The other courses, Operational Logistics in Menu Research and Development and Food Science and Technology Applications in Menu Research and Development, begin Jan. 24 and span seven and eight weeks, respectively.
Scholarships for full tuition will be awarded by the AAC Education Committee to qualified AAC fellows. In addition, ACF members who are not fellows of the Academy are invited to participate in the online courses and may be eligible for partial scholarships. Certificates will be awarded to all who successfully complete all four courses.
AAC fellows should visit www.ciaprochef.com/menumasters
for more information and to register for one or more courses; to apply for a full-tuition
scholarship, fellows should download the application form from www.acfchefs.org
and submit the completed application to the ACF's national office. ACF members
who are not members of the Academy and wish to register for one or more courses
and apply for a partial scholarship should visit www.ciaprochef.com/menumasters.
Apply for the 2005 CCF Little Oscar Award by Jan. 15
Chapters of the ACF Chef & Child Foundation are invited to apply for the
2005 Little Oscar Award, which recognizes exemplary work of ACF members in their
communities. Regional winners will be announced at the 2005 Regional Conferences
in the winter and spring; one of four regional winners will be named the national
Little Oscar Award winner at ACF's 2005 National Convention in San Antonio, July
30-Aug. 3. To apply for the 2005 award, visit www.acfchefs.org/download/documents/awards/liloscar.pdf.
Deadline to apply is Jan. 15, 2005. For more information, contact ACF at (800)
624-9458 or firstname.lastname@example.org.
ACF Announces Candidates for 2005 Hermann G. Rusch Chef's Achievement Award
This annual ACF award honors chefs who have demonstrated the highest level of commitment to both the federation and culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in our profession.
Regional winners of this award are chosen by chapter vote, and will be announced at their respective regional conferences in the winter and spring. Of the four regional winners, a national winner will be announced at the 2005 ACF National Convention in San Antonio, Texas, July 30-Aug. 3.
Any one of the following candidates is worthy to carry on the proud tradition of the chef for whom this award was named in 1993, Hermann G. Rusch, AAC (1907-1997).
Albert I.M. Imming, CMPC, CCE, AAC
ACF Louis Joliet Chapter
Steven Jilleba, CMC, CCE, AAC
ACF Chicago Chefs of Cuisine, Inc.
Paul A. Amaral, CEC, CCE
ACF Cape Cod and The Islands
Anthony M. Graffeo, CEC, AAC
Epicurean Club of Boston
Phil Learned, CEC, AAC
ACF Chapter of Northern New Hampshire
John M. Lundbom, CEC
ACF Kentucky Chapter
Arthur Moyel, CEC, AAC,
ACF Greater Miami Chapter Epicurean Club
John R. Fisher, CEC, CCE, AAC
ACF Washington State Chefs Association
The National Culinary Review Asks, "What Did You Learn After Your First Year in the Kitchen?"
ACF seeks members who can look back to completing that first year of a new
career. What do you wish you'd known starting out? ACF's magazine for foodservice
students, Sizzle, features a regular department titled "Everything I Need
to Know I Didn't Learn in Class," in which recent apprentice and culinary-program
grads tackle that same issue. So NCR asks of our professional members: What about
you? What do you wish you'd studied harder, or what would have been nice to know
before embarking on a career path of professional cooking? Journalist Ellen Birkett-Morris
would like to know, for an upcoming NCR feature. Contact Ellen directly at (502)
473-7588 or e-mail email@example.com.
Sizzle Asks Students: "Do You Compete? If So, Why?"
Sizzle, ACF's quarterly magazine for students of cooking, will explore
the value of culinary competition in an upcoming feature. Competing involves a
lot of effort, sweat and, sometimes, tears. Why should students do it? How does
it help them prepare for the real world? What's the professional payoff of a résumé
filled with competition? Is it only regarded highly by employers when medals result?
Or are competitions worthwhile merely for the experience? Journalist Suzanne Hall
seeks student competitors who compete regularly or competed recently. What did
you learn, if anything, that school or apprenticeship alone didn't teach? Suzanne
is also interested in hearing from professional cooks who, in any way, encourage
or work with student competitors. Contact her directly by e-mail at firstname.lastname@example.org.
Center of the Plate Seeks Member News!
ACF's monthly newsletter, Center of the Plate, seeks news from ACF members
of any accolade: a new job, promotion, civic citation, top place in a cook-off,
special award or publicity, etc., for our new "Newsmakers" section. ACF is all
about its members, and we want to hear from you! Please send your name, certification,
chapter, job title and place of business, with the news you'd like to share, to
Katie Ayoub at email@example.com, or call Katie at (800) 624-9458, x301.
American Culinary Federation
Through the ACF Today e-newsletter, the federation will provide members with regular news alerts and timely information on products and services offered by the American Culinary Federation and its partners. If you do not wish to receive the newsletter, please reply to this e-mail with REMOVE in the subject header.