ACF Today, Vol. III, No. 6
March 28, 2005

In this edition . . .

* DEADLINE MARCH 31: Register for ACF's Northeastern Regional Conference for best discount
* DEADLINE APRIL 1: Register for ACF's Central Regional Conference for best discount; lodging deadline extended to April 11
* "Excellent" Educators Clinics scheduled for Northeastern and Central Regional Conferences
* Reserve seating now for the 34th American Academy of Chefs Induction Dinner
* Chef & Child Foundation wants to give YOU a car
* Register for ACF's National Convention by May 20 for best discount; now register online
* ACF calls for entries in 2nd-Annual Nutritional Hot-Food Challenge
* Sizzle magazine seeks those who have studied cooking abroad

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 http://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 http://www.acfcolumbus.org/ne_prereg.pdf to sign up for one of these courses.

Register for Central Regional Conference at a Discount through April 1; Reserve Lodging through April 11
Until Friday this week, save $25 on registration for the 2005 ACF Central Regional Conference at the Soaring Eagle Casino & Resort, Mt. Pleasant, Mich., April 20-24. 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 http://www.worldofmbi.com/Michiganconferenceregistration.htm or refer to the published form in The National Culinary Review and Center of the Plate.

The deadline to reserve lodging at Soaring Eagle Casino & Resort has been extended to Monday, April 11. 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 March's and April's Center of the Plate, or, to make on-line room reservations, visit http://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. Lodging at the special conference rate is available on a first-come, first-served basis.

ACF Offers "Excellent" Educators Clinics, sponsored by Canada Cutlery, Inc., at Regional Conferences
Rated "excellent" at 2005 regional conferences to date, the remaining 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 (separate from conference registration) applies to both regions and includes lunch.

American Academy of Chefs Celebrates Golden Anniversary with 34th Annual Dinner
The American Academy of Chefs' annual Induction Dinner will be held Sunday, July 31, at the Rivercenter Marriott in San Antonio during ACF's National Convention. This year's dinner, prepared by executive chef Donald M. Hoffman, CSC, and his culinary team, celebrates the 50th anniversary of the Academy. Reservations, at $145 per person, are granted on a first-come, first-served basis to Academy fellows only. For more information or to reserve seating, contact Laura Howell at (800) 624-9458, x102, lhowell@acfchefs.net.

Chef & Child Foundation to Raffle New Car in San Antonio
ACF's Chef & Child Foundation announces its 2005 fund-drive raffle in which the top prize is a brand-new car! Like last year in Orlando, in which a lucky winner drove home in a vintage automobile, this year one raffle-ticket holder will be announced as the winner of a 2005 model auto on Sunday, July 31, at the Marriott Rivercenter in San Antonio, Texas, site of the 2005 ACF National Convention. Winners do not need to be present to win.

ACFCCF will award a host of other prizes during the evening. ACF chapters are encouraged to order their tickets now to solicit donations of $5 each through July 1. Of all monies raised, chapters need send only the first $1,250 to ACF's national headquarters, and may keep additional monies to fund chapter programs.

To order tickets to gather donations to the Chef & Child Foundation, or to order raffle tickets for personal donation, contact ACF at (800) 624-9458 or e-mail acf@acfchefs.net.

Register for ACF's National Convention by May 20 for Best Discount
Now you can register for ACF's 2005 National Convention online! With the theme of "Brand Your Future," this year's convention is scheduled for July 30-Aug. 3 at the Rivercenter Marriott in San Antonio. The best discounts on full registration for all ACF members (as high as 50% off for senior members) are available through May 20.

Register now! Visit https://www.secure-online.com/acf/pfpg_2005reg.cfm and simply complete the online form. Or, see The National Culinary Review for a published registration form.

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 http://www.acfchefs.org/events/natcon05/nutritional_hot_food_challenge.html. Or, for more information, call (800) 624-9458 or e-mail acf@acfchefs.net.

Did You Study Cooking Overseas or Across the Border?
Sizzle magazine seeks interview subjects who have studied cooking beyond U.S. shores, either as their primary training, for a stage or externship as part of training in this country, or simply as a class or coursework to broaden their horizons after receiving formal training here. What did you learn there that you didn't learn in this country? Would you go again? Which country is the best in terms of gaining valuable experience? What advice do you have for someone about to embark? Sizzle would like to know, for an upcoming feature. To contribute your perspective, contact Katie Ayoub at ayoub8400@rogers.com or call (800) 624-9458, x301.

©2007 American Culinary Federation

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