ACF Today, Vol. III, No. 7
April 13, 2005

 
 In this edition . . .

* Congratulations to regional ACF award winners from the Northeast!
* Final 2005 regional Educators Clinic scheduled
* 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 students' questions for "Ask the Chef"
* The National Culinary Review seeks chefs who work in resort spas or elementary-school foodservice

ACF Announces 2005 Award Winners from the Northeastern Region

ACF is proud to announce the recipients of 2005 ACF Northeastern Regional awards this year, presented last weekend in Columbus, Ohio. They are:
Chef of the Year - Richard Rosendale, CC, White Sulphur Springs, W.Va.
Pastry Chef of the Year - Jennifer A. Kopp, CPC, North Bethesda, Md.
Chef Professionalism Award - Thomas Macrina, CEC, AAC, Plymouth Meeting, Pa.
Educator of the Year - Timothy Michitsch, CEC, CCE, Oberlin, Ohio
Hermann G. Rusch Chef's Achievement - Phil Learned, CEC, AAC, Dixville Notch, N.H.
Student Culinarian of the Year - Christopher D. Gould, Hanover, Maine
Chapter of the Year - ACF Epicurean Club of Boston
ACF Chef & Child Foundation Little Oscar Award - ACF of Greater Buffalo New York
Student Team Champions - Hocking College, Nelsonville, Ohio
Baron H. Galand Culinary Knowledge Bowl - Columbus State Community College
ACF President's Medallions - Curtis H. Eargle, CEC; Erika L. Decker; Victor Hofmann, CEC; Michael E. Morgan, CEC, AAC; Frederik A. Parmenter, CEC, CCE
Are You Really ACF?
Gold Plate -
·    ACF Jersey Shore Chefs Association
·    ACF Epicurean Club of Boston
·    ACF Professional Chefs of Northeast Pennsylvania
·    ACF Professional Chefs Association of South Jersey
·    ACF Columbus Chapter
·    ACF Philadelphia Chapter
Silver Plate -
·    Mid-Hudson Culinary Association
·    ACF Pittsburgh Chapter
Bronze Plate -
·    ACF Northern New Jersey Chapter
·    ACF of Greater Buffalo New York

Final Regional Educators Clinic Offered in Mt. Pleasant, Mich.

Rated "excellent" at 2005 regional conferences to date, the remaining ACF Educators Clinic at an ACF regional conference this year - in the Central Region on Thursday, April 21 - will be presented by the Center for Advancement of Foodservice Education (CAFÉ). This two-part workshop 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.

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) 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 and their guests 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 $750.00 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 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 www.acfchefs.org/events/natcon05/nutritional_hot_food_challenge.html. Or, for more information, call (800) 624-9458 or e-mail acf@acfchefs.net.

Students: Ask a Certified Master Chef

A new column launched in the Spring 2005 edition of Sizzle magazine, called "Ask the Chef," poses students' questions on any culinary or career topic to Fritz Sonnenschmidt, CMC, AAC, who spent more than 30 years at The Culinary Institute of America as an instructor and dean before retiring in 2002. Sizzle seeks questions for its Summer 2005 edition, which releases next month. Examples of questions might be: "What is the future of charcuterie in the United States?" and "How many years should I devote to my first job after graduation?"

If you're a student and have a question for the chef, e-mail it to the editor, Katie Ayoub, at ayoub8400@rogers.com, and the answer from Chef Sonnenschmidt might appear in Sizzle. Be sure to list your school or apprenticeship program, where you're located, and the degree or certificate you're pursuing.

The National Culinary Review Asks: Do You Work in a Resort Spa or in Elementary-School Foodservice?

As part of The National Culinary Review's "Chefs in . . ." series, upcoming topics include the segment focuses of resort spas and elementary-school feeding. The editor of NCR, Kay Orde, seeks chefs who work in one of the two venues. To be considered as an interview subject for either focus, contact Kay at (800) 624-9458, x116, or e-mail her at korde@acfchefs.net.

©2007 American Culinary Federation

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