ACF Today, Vol. III, No. 11
June 1, 2005

 
 In this edition . . .

* The Ritz-Carlton Culinary Showcase at Skills for Culinarians Day sponsored by Nestlé FoodServices  
* Revised ACF certification practical exam requirements
* 2005 Convention Exhibitor Listings Now Available Online
* Sizzle magazine seeks students' questions for 'Ask the Chef'
* Chapters: Keep raising funds for Chef & Child Foundation raffle
* Advertise in the Convention Program Guide

The Ritz-Carlton Culinary Showcase at Skills for Culinarians Day sponsored by Nestlé FoodServices

Join us in San Antonio, Tuesday, August 2, for one of the most exciting programs at national convention! The Ritz-Carlton Hotel Company, LLC chefs present a cooking demonstration at The Ritz-Carlton Culinary Showcase at Skills for Culinarians Day sponsored by Nestlé FoodServices. Six nationally-renowned Ritz-Carlton chefs -- Stephane Cheramy, Jean-Pierre Dubray, John Johnstone, CMC, Roy Khoo, Kai Lermen, and Sean Woods -- will take part in cooking demonstrations, and share their knowledge with other culinarians. The day will include presentations by two Nestlé chefs, as well. Stay tuned for more details!

Certification Update

The ACF certification practical exam requirements for Certified Pastry Culinarian, Certified Working Pastry Chef, and Certified Executive Pastry Chef have been revised. Any pastry exams scheduled after June 15, 2005, should be based on the revised requirements. Visit www.acfchefs.org for more information.

2005 Convention Exhibitor Listings Now Available Online

From apparel to equipment and appetizers to utensils, ACF's National Convention Trade Show offers an array of resources for the professional culinarian. Make the most of your trip and plan now to visit the trade show in San Antonio this summer. A complete list of exhibiting companies can be found online at www.acfchefs.org/events/natcon05/exhibitor_list.html

See you in San Antonio!

Sizzle magazine seeks students' questions for 'Ask the 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 FALL 2005 edition, which releases in early August. 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.

Chapters: Keep raising funds for Chef & Child Foundation raffle

Chef & Child raffle tickets have been mailed to all chapters to sell for the chance to win a 2005 PT Cruiser. If you need additional tickets please contact the Chef & Child Office at (800) 624-9458. The winner will be announced at the ACF 2005 National Convention in San Antonio.

Advertise in the Convention Program Guide

The 2005 National Convention Program Guide, a keepsake publication containing the program schedule that distributes to every attendee at ACF's national convention in San Antonio, offers advertising space to ACF chapters and members at discounted rates.

Reserve your ad from 1/6 page to full page (color only) in the 2005 ACF National Convention Program Guide by June 23, with materials submitted by June 30. ACF chapters and members receive 20% off published rates. For a space-reservation form or more info, contact Brent T. Frei at (847) 882-5499, bfrei@acfchefs.net.

Create a memorable dining experience with an extensive wine list and complementary menu selections. At The Culinary Institute of America's Greystone campus, we offer a variety of wine and food pairing courses for professional chefs.

Courses range from beginner level to advanced and involve extensive open and blind wine tastings, as well as in-depth lectures and captivating discussions. Many courses also include field trips to wineries and guest speakers. Take a look at a few of our courses:

• Wine & Food Pairing for Chefs - discover how to professionally analyze and evaluate wine; use a range of cooking techniques to see the effect they have on the success of a wine and food match; take part in extensive wine and food tastings; find out how to improve menu and wine list offerings . . . http://ce.culinary.edu/prochef/CourseListing.asp?master_id=566&master_version=1&course_area=WINE&course_number=G-WFP&course_subtitle=00
• Wine & Food Pairing 101 - sample classical wine and food pairings; learn how various components in wine affect food flavor; explore complementary and contrasting pairings; learn ways to make certain foods more wine-friendly . . . http://ce.culinary.edu/prochef/CourseListing.asp?master_id=678&master_version=1&course_area=WINE&course_number=1003&course_subtitle=00
• Wine & Food Pairing for Pastry Chefs - participate in a sensory analysis of wines typically paired with desserts; taste some of the great dessert wines of the world; create desserts to be paired with given wines; study the cheese course . . . http://ce.culinary.edu/prochef/CourseListing.asp?master_id=855&master_version=1&course_area=WINE&course_number=1018&course_subtitle=00

Join a class today and present your customers with something extra tomorrow!

Take advantage of our Early Bird Registration - receive a 10% discount on courses scheduled 6 weeks in advance (price posted on Internet reflects 10% discount)! For information regarding dates and tuition, please contact our customer service representatives at 1-800-888-7850 or visit our website at www.ciaprochef.com/wine_2004/index.html.

©2007 American Culinary Federation

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