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 culinarian forums
* 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

ACF Announces Newest U.S. Master Chef

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. 28

The deadline for discounted registration for the 2005 ACF Southeastern Regional Conference, with a theme of "Riding the Rails to 'The Star City,'" is Feb. 28. The conference, hosted by the ACF Southwestern Virginia Chapter, will be held March 10-13 at The Hotel Roanoke & Conference Center. Through Feb. 28, full registration is only $325 for active members, $200 for student and senior members, $400 for associate and allied members, and $425 for non-members. After Feb. 28, registration increases to $350 for active members, $425 for associate and allied members, and $450 for non-members. (Registration for student and senior members remains the same until the conference.) Simply download the registration form at www.acfchefs.org/download/documents/2005_regional/SE_Conference_reg.PDF. Submit the completed form by fax to (540) 231-3306, or mail with payment to Treasurer, Virginia Tech - CE, 702 University City Blvd Mail Code 0272, Blacksburg, VA 24061.

Reserve Lodging at S.E. Regional Conference by Feb. 18

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 Convention

The National Convention online registration form is now available! Visit www.acfchefs.org/events/natcon05/index.cfm 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 Clinics

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 individuals.

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 life.

Dates of Clinics
Western Region: Thursday, Feb. 17
Southeastern Region: Thursday, March 10
Northeastern Region: Thursday, April 7
Central Region: Thursday, April 21

Registration
You may register for the Educators Clinic online at www.secure-online.com/acf/pfpg_edclinic.cfm or by contacting ACF's education department at (800) 624-9458. Those attending the Western Regional Educators Clinic may register on-site. The registration fee of $125.00 applies to all regions and includes lunch.

Workplace and Advancement Issues for African-American and Latino Culinarians Discussed at Regional Conferences

Each ACF Regional Conference this winter and spring will host an African-American forum led by national advocate Dennie Streeter, CEC, CCE, and a Latino forum led by ACF Latino Chapter president Candi Izaguirre. For dates and times, visit www.acfchefs.org/events/evtcal.html. To contact Chef Streeter in advance of the regional conference, e-mail chefd_us@yahoo.com; to contact Chef Izaguirre, e-mail acflatinochptr@aol.com.

Certification Practical Exam Offered at Regional Conferences

The ACF certification practical exam will be offered at each of the upcoming regional conferences. Registration will be accepted on a first-come, first-served basis until spaces are filled. Contact ACF for information and/or to register, at (800) 624-9458, acf@acfchefs.net. If you are a registered practical examiner or examiner apprentice and are taking the exam to fulfill the requirements to become a practical-test examiner, the $50.00 registration fee is waived. Also, 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 attend these classes.

ACF Announces Candidates for 2005 Educator of the Year

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.

Southeastern Region
Keith E. Gardiner, CEC, CCE, CCA, AAC, chair, department of hospitality and education, Guilford Technical Community College, Jamestown, N.C.

Marvis Thedoria Hinson, CCE, department head of culinary arts, Savannah (Ga.) Technical College

Central Region
Phillip F. Gatto, CEC, CCE, culinary-arts department chair and faculty coordinator, Minneapolis (Minn.) Community and Technical College

Northeastern Region
Timothy Michitsch, CEC, CCE, Lorain County Joint Vocational School, Oberlin, Ohio

Western Region
Steven Ted Lammers, CCE, chef-instructor, Olympic College, Bremerton, Wash.

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 national winner.

Central Region
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

Northeastern Region
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, N.Y.

Southeastern Region
William Ham, Johnson & Wales University, North Miami, Fla.
Nick Sullivan, CC, CPC, Sullivan University, Louisville, Ky.
Eminely Rivera-Garcia, Florida Culinary Institute, West Palm Beach

Western Region
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 Programs

The following institutions recently received accreditation of select postsecondary foodservice-training programs from the American Culinary Federation, Inc.:
* 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 arts
* Louisiana Technical College, Shreveport, La., AAS degree, culinary arts
* Orlando Culinary Academy, AAS degree, Le Cordon Bleu
* Ozark Technical College, Springfield, Mo., AAS degree, culinary arts
* 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 and approved foodservice-training program family, which now numbers 271 postsecondary programs at 153 institutions worldwide and 73 secondary (high school) programs nationwide. For a complete listing of ACF-accredited and approved programs, visit www.acfchefs.org.

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. Vernon, Wash.
* 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, Texas

©2007 American Culinary Federation

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