ACF Today, Vol. III, No. 12
June 13, 2005

 
 In this edition . . .

* Newly Elected Officers Announced
* Student Mentoring and Culinary Forum at National Convention
* Skills for Culinarians Day sponsored by Nestlé FoodServices
* 2005 Hermann G. Rusch Chef's Achievement Award ballots due July 1
* Register now for tours of San Antonio at National Convention
* 2005 Convention Exhibitor Listings Now Available Online
* National Culinary Review Seeks Chefs over 50
* Sizzle magazine seeks students' questions for 'Ask the Chef'
* Certification Certificates Available in August
* Advertise in the Convention Program Guide - DEADLINE JUNE 23

Newly Elected National Officers Announced

ACF is pleased to announce the newly elected national officers. The new Academy chairs will be sworn in at their annual meeting on July 30, 2005, and the newly elected ACF officers will be sworn in at the Awards and Recognition Brunch at the national convention on Tuesday, August 2, 2005. Officers will assume their responsibilities beginning Wednesday, August 3, 2005.

American Culinary Federation
ACF National President Elect - John Kinsella, CMC, CCE, AAC
ACF National Secretary Elect - Walter Bronowitz, CCC, CCE, AAC
ACF National Treasurer Elect - Joe Aiello, CEC, AAC
ACF Central Region Vice President Elect - David Russell, CEC, AAC
ACF Northeastern Region Vice President Elect - Mark Wright, CEC, AAC
ACF Southeastern Region Vice President Elect - Elizabeth Baase, CEC
ACF Western Region Vice President Elect - Harry Brockwell, CEC, AAC

As current ACF President, Edward G. Leonard, CMC, AAC, will remain on the board and become Immediate Past President once the new officers are installed on August 3.

American Academy of Chefs
Academy Chair Elect - John Minniti, CCE, AAC
Academy Vice Chair Elect - Thomas Macrina, CEC, AAC

The August editions of The National Culinary Review and Center of the Plate will have more detailed information regarding the officers and their vision for ACF.

Student Mentoring and Culinary Forum at National Convention

One of the most exciting new additions to the ACF National Convention will be the Student Mentoring and Culinary Forum, hosted by President Edward G. Leonard, CMC. As one of ACF's most celebrated chefs, this is the opportunity for students to be mentored by some of the best chefs in the culinary industry today.

The inaugural program, aimed toward junior members, will be held Saturday, July 30, 11:30 a.m.-2:30 p.m., at the Rivercenter Marriott in San Antonio. All students are invited to attend the brunch and panel discussion, sponsored by Johnson & Wales University, followed by several skills-building demos.

The event cost is included in the full convention registration for junior members. If not a convention attendee, the cost to junior ACF members is $25, and to nonmembers, $45.

For more information, go to www.acfchefs.org or call (800) 624-9458. Please pre-register by JUNE 30 (please note date change for registration).

Skills for Culinarians Day sponsored by Nestlé FoodServices

Three Nestlé FoodServices chefs - William C. Franklin, CMC, Phillip E. Wurzel, CEC and Ron Coneybeer, CEC - will present programs on August 2 at the ACF National Convention in San Antonio as part of Skills for Culinarians Day. Multiple demonstrations will be presented that day, so we look forward to seeing you there!

Mid-Atlantic with a Touch of Low Country
William C. Franklin, CMC
Colorful Foods of the Caribbean Cuisine in the U.S.
Phillip E. Wurzel, CEC
Ron Coneybeer, CEC

Visit www.acfchefs.org for more details!

2005 Hermann G. Rusch Chef's Achievement Award ballots due July 1

2005 Hermann G. Rusch Chef's Achievement Award ballots have been mailed to chapters. Four candidates have been nominated by their respective regions for the award, which honors chefs who have advanced the culinary profession and ensured the enrichment of students, members and those in our profession. Please encourage all members to discuss the nominees at a chapter meeting and then vote for the candidate of their choice. Ballots are due to the ACF National Office by July 1.

Register now for tours of San Antonio at National Convention

While in San Antonio for the ACF National Convention, take some time to see the area's beautiful sights! Tours are coordinated by the Texas Chefs Association, host chapter for the 2005 ACF National Convention. Attendees and guests are welcome to participate!

SATURDAY, JULY 30
TOUR 1: REALLY WILD TOUR
Saturday's tour is a walk on the wild side - at the San Antonio Zoo! The zoo is one of the premiere zoos in the country with more than 3,500 animals of 750 species.
Time: 10:00 a.m. - 2:00 p.m.
Price Per Person: $42.00

SUNDAY, JULY 31
TOUR 2: SPANISH MISSION TRAIL
One of the country's few national parks within an urban setting, the missions tell the early story of San Antonio and European expansion in the New World.
Time: 10:00 a.m. - 3:00 p.m. (includes snack and beverages)
Price Per Person: $40.00

MONDAY, AUGUST 1
TOUR 3: SPLISH SPLASH SCHLITTERBAHN
Schlitterbahn Waterpark Resort, located in the beautiful Hill Country town of New Braunfels, is America's #1 waterpark according to The Travel Channel. Lunch is not included.
Time: 10:00 a.m. - 3:00 p.m.
Price Per Person: $69.00

TUESDAY, AUGUST 2
TOUR 4: GRUENE, TEXAS
Gruene, Texas, is a turn-of-the-century cotton farming community located on the banks of the Guadalupe River. This quaint little town is an assortment of restaurants, antique stores, specialty shops, and even its own wine tasting venue.
Time: 10:30 a.m. - 3:30 p.m.
Price Per Person: $50.00

Visit www.acfchefs.org/events/natcon05/tour.html 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!

National Culinary Review Seeks Chefs over 50

The National Culinary Review wants to hear from chefs who are over 50 years of age and have encountered challenges when seeking a new position or changing careers. Please e-mail Kay Orde at korde@acfchefs.net.

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, 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.

Certification Certificates available in August

The wait is almost over! We will have our newly designed certification certificates in August, which will reflect our new branding initiative. We apologize for the delay, and are scheduled to send out any past certificates in mid-August.

Advertise in the Convention Program Guide

Deadline June 23 for space reservation

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 1/4 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

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.