ACF Today, Vol. III, No. 7
April 13, 2005
In this edition . . .
* Congratulations to regional ACF award winners from the
* Final 2005 regional Educators Clinic scheduled
* Reserve seating now for the 34th American Academy of Chefs
* 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
* Sizzle magazine seeks students' questions for "Ask
* The National Culinary Review seeks chefs who work in
resort spas or elementary-school foodservice
ACF Announces 2005 Award Winners from the
ACF is proud to announce the recipients of 2005 ACF Northeastern
Regional awards this year, presented last weekend in Columbus, Ohio.
Chef of the Year - Richard Rosendale, CC, White Sulphur Springs,
Pastry Chef of the Year - Jennifer A. Kopp, CPC, North Bethesda, Md.
Chef Professionalism Award - Thomas Macrina, CEC, AAC, Plymouth
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,
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
ACF President's Medallions - Curtis H. Eargle, CEC; Erika L. Decker;
Victor Hofmann, CEC; Michael E. Morgan, CEC, AAC; Frederik A. Parmenter,
Are You Really ACF?
Gold Plate -
· ACF Jersey Shore Chefs Association
· ACF Epicurean Club of Boston
· ACF Professional Chefs of Northeast
· 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.
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.
You may register for the Educators Clinic online at www.acfchefs.org
contacting ACF at (800) 624-9458. Attendees may also register on-site,
The registration fee of $125.00 (separate from conference registration)
American Academy of Chefs Celebrates Golden
Anniversary with 34th Annual Dinner
The American Academy of Chefs' annual Induction Dinner will be held
July 31, at the Rivercenter Marriott in San Antonio during ACF's
This year's dinner, prepared by executive chef Donald M. Hoffman, CSC,
culinary team, celebrates the 50th anniversary of the Academy.
$145 per person, are granted on a first-come, first-served basis to
and their guests only. For more information or to reserve seating,
Howell at (800) 624-9458, x102, firstname.lastname@example.org.
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 email@example.com.
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
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
Or, for more information, call (800) 624-9458 or e-mail
Students: Ask a Certified Master
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
Katie Ayoub, at firstname.lastname@example.org, and the answer from Chef
appear in Sizzle. Be sure to list your school or apprenticeship program,
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
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
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