ACF Today, Vol. III, No. 18
August 29, 2005
In this edition . . .
* ACF Culinary Team USA Tryouts
* Deadline Approaching for Student Team Registrations
* 2006 Award Applications Available
* Opportunity for Continuing-Education Hours at 90th International
Hotel/Motel & Restaurant Show
* Earn Continuing-Education Hours at Florida Restaurant Association
* Sizzle Seeks Questions from Students
* ACF Certification Book Available
* Information on Chapter PR Chairs Requested
ACF Culinary Team USA Tryouts
Do you want to be a member of Culinary Team USA, the current world
champion in hot food? If so, visit www.acfchefs.org for team tryout
information and to download applications. Applications are due by
November 7, 2005, to Edward Leonard, CMC, manager, ACF Culinary Team
Deadline Nearing for Student Team Registrations
The deadline for anyone wishing to register a student team for the
upcoming state and regional competitions is August 30. The "Intent to
Compete" form, which was updated after the 2005 regional conferences, is
available for download by visiting http://www.acfchefs.org/download/documents/intent.pdf.
Forms submitted after the posted deadline will not be accepted.
Remember, team members' names are required 30 days prior to each state
competition. If you have any questions, contact Jennie Snell or Tracy
Smith at 800-624-9458 or via e-mail at email@example.com or firstname.lastname@example.org.
2006 Award Applications Now Available
The 2006 applications for awards, such as U.S.A.'s Chef of the
Year™, Chef Professionalism, Student Culinarian of the Year, etc.,
may now be downloaded from the ACF Web site under the Events,
Competitions and Awards link. Here, you will find a brief description of
each award and the deadlines for submitting applications. Visit www.acfchefs.org to learn more.
Don't Miss the 90th International Hotel/Motel & Restaurant
The 90th International Hotel/Motel & Restaurant Show®
(IH/M&RS), which runs from Saturday, Nov. 12, through Tuesday, Nov.
15, at New York City's Jacob K. Javits Convention Center, will feature
1,700 exhibitors with thousands of products and services for hotels,
restaurants and other hospitality outlets.
In addition to the exhibits, the show offers more than 40 educational
seminars, many of which are approved for continuing-education hours for
certification (see below). The show will also feature a power-packed
opening day of conferences for either the hospitality or foodservice
executive ($99 additional fee), as well as dozens of exciting culinary
demonstrations and competitions and countless networking opportunities.
Don't miss all that it offers to make your business a success!
Through an agreement between ACF and the IH/M&RS, we are pleased
to offer you one complimentary admission - valued at $50 - for the show.
Just visit http://www.ihmrs.com/register/ and
enter the special promotional code ACF05.
You can also check out www.ihmrs.com for complete IH/M&RS
details, including an exhibitor list and schedule of events.
Programs Approved for Continuing-Education Hours (CEH)
IHM & RS Trade Show 3.0 CEH
Food Arts Annual Trends Survey 1.0 CEH
Spa Cuisine Scales New Heights 2.0 CEH
The New Directions of Asian Flavors 1.0 CEH
The New Directions of Latin Flavors 1.5 CEH
Food View, A Presentation of Research Chefs Assoc. 1.5 CEH
Research, Development & Pursuit of Sustainability 1.0 CEH
Research, Development & Pursuit of Food Safety 1.5 CEH
The New Techno Marketing 1.0 CEH
A Two-Act Exercise in Evaluation 1.5 CEH
Education Gears up w/ Programs in Research & Develop. 1.5 CEH
Earn Continuing-Education Hours for Certification at the Florida
Restaurant Association Show!
Need continuing-education hours (CEH) for certification? Then make
plans to attend the 2005 Florida Restaurant Association Show, from Sept.
9-11, at the Orange County Convention Center in Orlando, Fla.
Visit http://www.fraexpo.com for a complete list of the ACF-approved
seminars for CEH. Please remember that trade show attendance can be
documented with a copy of your badge, and you must sign in at each
seminar with your name and address to receive proof of attendance.
Sizzle Seeks Students' Questions for "Ask the Chef"
Students, do you have a question for a certified master chef? A new
column, 'Ask the Chef,' launched in the spring 2005 edition of
Sizzle, poses students' questions on any culinary or career topic
to Fritz Sonnenschmidt, CMC, AAC, HOF, who spent more than 30 years as
an instructor and dean at The Culinary Institute of America before
retiring in 2002.
Sizzle is seeking questions for its fall 2005 edition.
Examples of questions you might ask: What is the future of charcuterie
in the United States? or How many years should I devote to my first job
after graduation? If you're a student and have a question for the chef,
please e-mail it to email@example.com- your answer
from Chef Sonnenschmidt just might appear in the next Sizzle. In the
e-mail, be sure to include your school or apprenticeship program, your
location and your intended degree or certificate.
ACF Certification Book Now Available
The American Culinary Federation's Guide to Culinary Certification:
The Mark of Professionalism is now available for purchase. The book,
written by Michael Baskette, CEC, CCE, CCA, AAC, and Brad Barnes, CMC,
CCA, AAC, is the essential guide to obtaining the valuable inside track
to earning the certification awarded to chefs. It includes:
* A clear explanation of specific skills for five levels
* A road map to passing every certification level
* Helpful exam-taking tips
The book is $31 plus shipping and handling. Call 800-624-9458, ext. 142,
to place your order today!
Chapter PR Chairs' Information Needed
Attentions chapters! In order to communicate more effectively with the
media at the local level, the ACF National Office is trying to identify
all chapter PR chairs for networking and professional development
opportunities. If you currently do not have a PR chair, now would be an
excellent time to involve an interested member in the PR activities for
your chapter. Please send your PR Chair contact information to firstname.lastname@example.org.
©2007 American Culinary Federation
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