ACF Today, Vol. III, No. 3
February 14, 2005
In this edition . . .
* ACF names the latest Certified Master Pastry Chef
* Deadline for discounted registration to ACF's 2005 Southeastern
Regional Conference is Feb. 28; lodging deadline extended
* Sign up for Educators Clinics at ACF Regional Conferences
* Regional conferences to host African-American and Latino
* ACF certification exam offered at regional conferences
* Register for the 2005 ACF National Convention
online, and take a discount as high as 50% (for senior members)
until May 20!
* ACF announces candidates for 2005 Educator and Student
Culinarian of the Year Awards
* Fourteen new foodservice programs accredited or approved by
ACF Announces Newest U.S. Master
Frank Vollkommer, an instructor at The Culinary Institute of America,
Hyde Park, N.Y., is the latest chef to earn master-chef status through
ACF following successful completion of the exam at the CIA in early
February. As the newest Certified Master Pastry Chef, Vollkommer
increases the ranks of CMPCs to 13. Certified Master Chefs number 59,
bringing the total number of chefs certified by ACF at the master level
to 72. Heartiest congratulations to Chef Vollkommer!
Register for S.E. Regional Conference by Feb.
The deadline for discounted registration for the 2005 ACF
Conference, with a theme of "Riding the Rails to 'The Star City,'" is
The conference, hosted by the ACF Southwestern Virginia Chapter, will be
March 10-13 at The Hotel Roanoke & Conference Center. Through Feb.
registration is only $325 for active members, $200 for student and
$400 for associate and allied members, and $425 for non-members. After
registration increases to $350 for active members, $425 for associate
members, and $450 for non-members. (Registration for student and senior
remains the same until the conference.) Simply download the registration
the completed form by fax to (540) 231-3306, or mail with payment to
Virginia Tech - CE, 702 University City Blvd Mail Code 0272, Blacksburg,
Reserve Lodging at S.E. Regional Conference by
The deadline to receive the special conference lodging rate for the
2005 ACF Southeastern Regional Conference at The Hotel Roanoke &
Conference Center, Roanoke, Va., has been extended to Feb. 18, based on
availability only. Room rate is $115 (plus taxes), single or double
occupancy. After Feb. 18, even with availability, the special room rate
is not guaranteed. To make reservations, call (866) 594-4722.
Register Online for ACF's 2005 National
The National Convention online registration form is now available!
OR https://www.secure-online.com/acf/pfpg_2005reg.cfm. Register by May
20 to receive
as much as 50% off the on-site fee!
ACF Offers 2005 Regional Educators
Educators Clinics will be held at all four ACF Regional Conferences
this year. 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. Mayo provides training, consulting and life-coaching
practice to hospitality educators, national foodservice corporations and
Enthusiasm for Our Students
The morning workshop will explore new approaches to motivating
students, involving them in learning, and helping them take
responsibility for their learning. Educators will share their skills
and hear what others are doing to keep their students focused and eager
to learn, even with all the outside pressures.
Enthusiasm for Ourselves
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. Techniques include
individual journal time, small group tasks and large group lectures and
discussions to learn these new ideas and apply them to your professional
Dates of Clinics
Western Region: Thursday, Feb. 17
Southeastern Region: Thursday, March 10
Northeastern Region: Thursday, April 7
Central Region: Thursday, April 21
You may register for the Educators Clinic online at
or by contacting ACF's education department at (800) 624-9458. Those
the Western Regional Educators Clinic may register on-site. The
of $125.00 applies to all regions and includes lunch.
Workplace and Advancement Issues for
African-American and Latino Culinarians Discussed at Regional
Each ACF Regional Conference this winter and spring will host an
forum led by national advocate Dennie Streeter, CEC, CCE, and a Latino
by ACF Latino Chapter president Candi Izaguirre. For dates and times,
To contact Chef Streeter in advance of the regional conference, e-mail
to contact Chef Izaguirre, e-mail firstname.lastname@example.org.
Certification Practical Exam Offered at
The ACF certification practical exam will be offered at each of the
regional conferences. Registration will be accepted on a first-come,
basis until spaces are filled. Contact ACF for information and/or to
at (800) 624-9458, email@example.com. If you are a registered practical
or examiner apprentice and are taking the exam to fulfill the
become a practical-test examiner, the $50.00 registration fee is waived.
the two required practical-exam classes for practical-test examiners
will be offered
at each of the regional conferences. You do not need to pre-register to
ACF Announces Candidates for 2005 Educator of
The ACF national Educator of the Year Award pays tribute to an active
foodservice educator whose knowledge, skills, expertise and guidance
have enhanced the image of the professional chef and who, by example,
has given leadership, guidance and direction to students seeking a
career in professional cooking.
Each region will announce its Educator of the Year at its regional
conference beginning with the Western Regional Conference this month.
New in 2005: The four regional Educators of the Year will compete in a
lecture/demonstration and cook-off at the 2005 ACF National Convention
in San Antonio, July 30-Aug. 3, which will culminate in the national
winner of the award.
Keith E. Gardiner, CEC, CCE, CCA, AAC, chair, department of
hospitality and education, Guilford Technical Community College,
Marvis Thedoria Hinson, CCE, department head of culinary arts,
Savannah (Ga.) Technical College
Phillip F. Gatto, CEC, CCE, culinary-arts department chair and
faculty coordinator, Minneapolis (Minn.) Community and Technical
Timothy Michitsch, CEC, CCE, Lorain County Joint Vocational School,
Steven Ted Lammers, CCE, chef-instructor, Olympic College,
ACF Announces Candidates for 2005 Student
Culinarian of the Year Award
The Student Culinarian of the Year Award, sponsored by Custom
Culinary, recognizes up-and-coming students who possess a high degree of
professionalism, culinary skills and passion for the culinary arts.
Each region will announce its Student Culinarian of the Year at its
regional conference this winter and spring. Four regional Student
Culinarians of the Year will compete in a cook-off at the 2005 ACF
National Convention in San Antonio, July 30-Aug. 3, to determine a
Rani Ebony Duprey, St. Philip's College, San Antonio, Texas
Chris Eis, Johnson County Community College, Overland Park, Kan.
Mitchell Gierke, Joliet Junior College, Joliet, Ill.
Kyle Grubb, Metropolitan State University, Minneapolis
Megan A. Suiter, Schoolcraft College, Livonia, Mich.
Janeen Lonell Walsh, Ivy Tech, South Bend, Ind.
Alexander David Weidt, Minneapolis Tech
Ashleigh A. Germond, SUNY Delhi, N.Y.
Christopher David Gould, The Balsams, Dixville Notch, N.H.
Robert T. Jensen, Southern New Hampshire University, Manchester
Gregory Norris Mezey, Culinary Institute of America, Hyde Park, N.Y.
Tyler Konves Mock, Culinary Institute of America, Hyde Park,
William Ham, Johnson & Wales University, North Miami, Fla.
Nick Sullivan, CC, CPC, Sullivan University, Louisville, Ky.
Eminely Rivera-Garcia, Florida Culinary Institute, West Palm
Tricia Guerrero, The Culinary Institute of America, Hyde Park, N.Y.
Michael J. Sandoval, Community College of Southern Nevada, Las Vegas
Melissa Warren Moreen, Washington State Chefs Association
ACF Announces Newly Accredited Foodservice
The following institutions recently received accreditation of select
postsecondary foodservice-training programs from the American Culinary
* The Art Institute of Phoenix, AAS degree, culinary arts
* The Art Institute of Pittsburgh, AOS degree, culinary arts
* The Art Institute of Washington, D.C., AAS degree, Culinary Arts
* Holyoke Community College, Holyoke, Mass., certificate, culinary
* Louisiana Technical College, Shreveport, La., AAS degree, culinary
* Orlando Culinary Academy, AAS degree, Le Cordon Bleu
* Ozark Technical College, Springfield, Mo., AAS degree, culinary
* SUNY- Delhi, N.Y., AAS degree, culinary arts
* Texas Culinary Academy, Austin, AAS degree, Le Cordon Bleu
The following high schools recently received approval of their
foodservice-training programs from ACF:
* Bayside High School, Melbourne, Fla.
* Capital Regional Career Center, Albany, N.Y.
* Indiana County Technology Center, Indiana, Pa.
* Southeastern Technical High School, S. Eston, Mass.
* Wayne Technical & Career Center, Williamson, N.Y.
ACF is proud to embrace these latest programs into the ACF-accredited
foodservice-training program family, which now numbers 271 postsecondary
at 153 institutions worldwide and 73 secondary (high school) programs
For a complete listing of ACF-accredited and approved programs, visit
ACF also welcomes new commissioners to the ACF Accrediting Commission
for the 2005-2008 term. They are:
* Chair: Dr. Susan Hendee, CCE, New York Institute of Technology,
Central Islip, N.Y.
* Chair-elect: Lyle Hildahl, CFBE, FMP, Skagit Valley College, Mt.
* Thomas Berg, CEC, AAC, Tom Berg Catering, Minneapolis
* Bryan Frick, CEC, AAC, Nestlé FoodServices, Orlando, Fla.
* Jean Hertzman, CCE, University of Las Vegas, Nevada
* William Thornton, CEC, CCE, St. Philip's College, San Antonio,
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