ACF Today, Vol. III, No. 5
March 14, 2005

 
 In this edition . . .

* Announcing 2005 award winners from the Southeastern Region
* "Excellent" Educators Clinics scheduled for remaining regional conferences
* Register for ACF's Northeastern Regional Conference by March 31 for best discount
* Reserve lodging at ACF's Central Regional Conference by March 30; get best discounts on conference registration through April 1
* ACF calls for entries in 2nd-Annual Nutrition Challenge
* Win cash prizes at the annual cold-food salon at ACF's national convention
* Book travel for the 2005 ACF National Convention and remaining conferences

Southeastern Region Names ACF Award Winners for 2005

ACF is proud to announce the recipients of Southeastern Regional awards this year, presented in Roanoke, Va., this past weekend. They are:
Chef of the Year - Hiroshi Noguchi, CEC, AAC, Orlando
Pastry Chef of the Year - Charles Rosselli, Stuart, Fla.
Chef Professionalism Award - Anthony L. Lauri, CEC, AAC, Miami
Educator of the Year - Keith E. Gardiner, CEC, CCE, CCA, AAC, Jamestown, N.C.
Hermann G. Rusch Chef's Achievement award - Art Moyel, CEC, AAC, Miami
Student Culinarian of the Year - Nick Sullivan, CC, CPC, Louisville, Ky.
Chapter of the Year - ACF Central Florida Chapter
ACF Chef & Child Foundation Little Oscar Award - ACF Pee Dee Chapter
Student Team Champions - Sullivan University, Louisville, Ky.
Knowledge Bowl - Florida Culinary Institute, West Palm Beach
ACF President's Medallions - Jeff Bacon, CEC, CCA; Desmond D'Souza, CEC; Christopher Donato, CEC; Billie Raper; Shelia Tillman
Are You Really ACF?
Gold Plate
    * ACF Central Florida Chapter
    * ACF Greater Atlanta Chapter, Inc.
    * ACF Tampa Bay Culinary Association, Inc.
    * ACF Triad Chapter NC
Silver Plate
    * ACF Midlands Chapter
    * ACF Palm Beach County Chefs Association
Southeastern Regional Tip of the Toque Awards - Maria Howard, L.J. Rush, CEC

ACF Offers "Excellent" Educators Clinics at Regional Conferences

Rated "excellent" at ACF's Western Regional Conference in February, the remaining regional conferences this year - in the Northeastern and Central regions - will also offer this programming.

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.

The morning workshop will explore new approaches to motivating students, involving them in learning, and helping them take responsibility for their learning. 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.

Dates of Clinics
Northeastern Region: Thursday, April 7
Central Region: Thursday, April 21

Registration
You may register for the Educators Clinic online at www.acfchefs.org or by contacting ACF at (800) 624-9458. Attendees may also register on-site, space permitting. The registration fee of $125.00 applies to all regions and includes lunch.

Deadline for Best Registration Discount at Northeastern Regional Conference is March 31

"Columbus Celebrates Culinary Diversity" is the theme of the 2005 ACF Northeastern Regional Conference, April 7-10 at the Columbus Marriott North in Columbus, Ohio.

Active-member registration is only $325 through March 31 ($350 after and at the door). Student registration is $200 through March 31 ($225 after). Senior-member registration is $210 ($225 after), associate and allied registrations are $400 ($425 after), and nonmembers may register for $425 through March 31 ($450 after).

A registration form can be downloaded at www.acfcolumbus.org/register.pdf, or see the January issue of The National Culinary Review or the February or March editions of Center of the Plate.

Refresher courses in nutrition and supervisory management are offered for an additional fee, as is a workshop on ice carving. Visit www.acfcolumbus.org/ne_prereg.pdf to sign up for one of these courses.

Reserve Lodging at Central Regional Conference through March 30; Register for the Conference through April 1

The deadline to reserve lodging at Soaring Eagle Casino & Resort in Mt. Pleasant, Mich., site of the 2005 ACF Central Regional Conference, April 20-24, is Wednesday, March 30. Phone reservations are NOT accepted. To register for the special ACF conference rate of $129/night for April 20 and 21 and $139/night for April 22 and 23 (this property does not charge lodging taxes), complete the lodging-registration form that appeared in February's National Culinary Review and February and March's Center of the Plate, or, to make on-line room reservations, visit www.soaringeaglecasino.com. Scroll down the first page to Room Reservations and follow the on-screen instructions. Enter the ACF Central Regional Conference Group Code: #804793.

Also, save $25 on registration for the conference itself through April 1. Active members can purchase full registration for only $325, seniors and student members only $225, and associate members, $375. After April 1, registration will increase to $350, $250 and $400, respectively. For a downloadable registration form, visit www.worldofmbi.com/Michiganconferenceregistration.htm or refer to the published form in The National Culinary Review and Center of the Plate.

ACF Announces 2nd-Annual Nutritional Hot-Food Challenge

The 2005 ACF Nutritional Hot-Food Challenge will be held at ACF's National Convention in San Antonio, Texas, on July 31. First prize in the cook-off is $2,500.

Launched last year at ACF's national convention in Orlando, this year's competition seeks entries consisting of recipes for three courses - soup, entrée and dessert - that serve four people and meet criteria based on the 2005 Dietary Guidelines for Americans recently released by the Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).

All recipe entries, which must be evaluated by nutrition software and incorporate the use of pork tenderloin, will be reviewed by ACF's Culinary Competition Committee and Kyle Shadix, CCC, a registered dietitian at The Art Institute of New York City. Of all entries received, four finalists will compete in a two-hour cook-off at the Rivercenter Marriott in San Antonio.

The 2005 ACF Nutritional Hot-Food Challenge is sponsored by Custom Culinary, Inc., Oak Brook, Ill., and Kraft Foodservice, a division of Kraft Foods Global, Inc., Glenview, Ill. First prize in the cook-off is $2,500, with second, third and fourth prizes of $1,500, $1,000 and $500, respectively. First-, second- and third-place winners will receive a trophy; all finalists are eligible for ACF medals. Deadline for entry is May 27, 2005.

Complete guidelines and criteria are located at www.acfchefs.org. Or, for more information, call (800) 624-9458 or e-mail acf@acfchefs.net.

Cold Food in the Spotlight at 2005 ACF National Convention

Those whose competitive juices are triggered by the chance to show their cold-food skills can do so for the third year in a row at ACF's national convention in San Antonio this summer. The annual cold-food salon has proved to be immensely satisfying for those competing, and it draws many admirers to the salon's displays. Don't miss the judges' critiquing session, which benefits competitors and onlookers alike.

The salon will be held Sunday, July 31, and Monday, Aug. 1, during the trade show in the Henry B. Gonzalez Convention Center. It is open to professionals and students, and applications are due by June 15, 2005. Entry fee is $50 for ACF members and $75 for nonmembers. First-place winners in each of the five categories receive $500, and all entries are eligible for ACF competition medals.

For categories and to apply, visit www.acfchefs.org/events/natcon05/culinarysalon.cfm. Call (800) 624-9458 or e-mail acf@acfchefs.net for more information.

Traveling to the ACF National Convention? We Can Help!

For travel reservations and information to and from the 2005 ACF National Convention in San Antonio this summer, or the Northeastern and Central Regional Conferences next month, contact ACF's dedicated travel department at Carlson Wagonlit Travel formally TQ3Navigant between 8:30 a.m. and 5:30 p.m. ET, Monday through Friday.

ACF offers discounts on airline travel and auto rental. Call Lockie Robbins at (800) 221-3915, x105, or Sandra Gardner at (800) 352-2572.

Book through ACF to get to Columbus, Ohio, Mt. Pleasant, Mich., and San Antonio!

The Culinary Institute of America (CIA), the world's premier culinary college, and the American Culinary Federation (ACF), the nation's foremost organization of chefs, have joined forces to create the ProChef Certification program for foodservice professionals.

WHY CERTIFICATION?
ProChef Certification represents the only certification program for chefs based on validating specific skills. The program was designed to verify and acknowledge the achievements of culinary professionals throughout all career stages - from journeyman cook to executive chef.

The CIA and ACF-s industry-driven ProChef Certification identifies the core competencies - Culinary Arts, Personnel Management, and Financial Administration - that are imperative for building an effective and rewarding foodservice career.

The CIA's widespread reputation for excellence in culinary education, coupled with the ACF's national recognition, will give foodservice professionals who achieve ProChef Certification the credentials needed to enhance their position, increase their marketability, and elevate their appeal to both present and future employers.

KEY BENEFITS TO PROCHEF CERTIFICATION APPLICANTS:

* The ProChef Certification ties the expertise of the CIA with the established and recognized ACF certification program.
* One-on-one professional development advisement will be provided to all foodservice professionals in the ProChef Certification program.
* As you progress through the ProChef Certification, you can focus your development in the following discipline areas: Garde Manger, Asian Cuisine, Mediterranean Cuisine, and Latin American Cuisine.

Take the First Step on the Path to Success - Enroll in the ProChef Certification program today!

©2007 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.