ACF Today, Vol. III, No. 20
September 22, 2005

 In this edition . . .

* First Deadline for 2006 ACF Western Regional Conference Oct. 31
* Culinary Education Information for Displaced Students
* Sizzle receives Award for Publication Excellence
* New ACF Textbook on Sale
* Third Installment of ACF/Prentice Hall Taste and Tales Series Available
* Continuing-Education Hours for ADA Members from Convention
* Alain Ducasse Offers Programs at CIA's Greystone Campus

2006 ACF Western Regional Conference First Deadline Oct. 31

The first registration deadline for the 2006 ACF Western Regional Conference, which will be held at the Hilton Waikoloa Village on Hawaii's Big Island, is Oct. 31. The conference will run from Thursday, Feb. 2 to Monday, Feb. 6, and is hosted by ACF Kona-Kohala Chefs de Cuisine, Inc. ACF members who register by the first deadline receive a discount on registration. For more information, visit www.acfchefs.org or call Jennie Snell or Tracy Smith at 800-624-9458.

Culinary Education Information for Displaced Students

If you are a current culinary student displaced by Hurricane Katrina, please contact the schools below for educational information. ACF appreciates the outpouring of support from our members, schools and friends during this extremely difficult time.
* East Central Community College in Missouri is interested in helping displaced Delgado students. Call Ted Hirschi at 314-822-7304.
* Johnson County Community College in Overland Park, Kan., is waiving any late fees and the deadlines for enrollment for students needing to transfer to another school. Contact Lindy Robinson for more information at 913-469-8500, ext. 3250.
* Florida Culinary Institute welcomes any displaced students. Contact David Pantone, dean of culinary education, at 561-712-5105.
* The Institute of the South for Hospitality and Culinary Arts in Jacksonville, Fla., can accommodate displaced students. Contact Robert Mark at 904-766-6703.
* Trenholm State Technical College in Montgomery, Ala., can take first-semester students from the hurricane-affected areas at no charge. Contact MaryAnn Campbell at 334-420-4495.

Sizzle Honored with Award for Publication Excellence

Sizzle: The American Culinary Federation Quarterly for Students of Cooking recently received an Award for Publication Excellence in the New Magazines & Journals category of the 17th-annual awards program sponsored by Communications Concepts' Writing that Works. The program received close to 5,000 entries in 11 categories. Sizzle, which launched in 2004, distributes to approximately 40,000 culinary-arts students each quarter and is the only magazine of its kind in the nation.

New ACF Textbook on Sale!

ACF's Culinary Fundamentals college textbook is on sale now. In conjunction with The Culinary Institute of America and Prentice Hall Publishing Company, ACF released the textbook to bookstores earlier this week. This is the first formal attempt by the ACF to help standardize cooking fundamentals since the publication of the ACF's Art and Science of Culinary Preparation, authored by Jerald Chesser, CEC, CCE, AAC.

To order your copy of Culinary Fundamentals, visit www.acfchefs.org or call 800-624-9458.

Third Installment of ACF/Prentice Hall Taste and Tales Series Available

The ACF has launched its third installment in the ACF/Prentice Hall Taste and Tales series, Taste and Tales of a Chef: A Culinary Journey with Mr. A, which highlights the impressive career of Joseph Amendola, CEPC, CCE, AAC, HOF. Read some of Chef Amendola's stories and recaps from his extensive baking and culinary-education career, which began in New Haven, Connecticut in 1929. All three Taste and Tales books are available at www.prenhall.com/pineapple or the ACF Web site under E-Shop.

Continuing-Education Hours for ADA Members from Convention

Members of the American Dietetic Association (ADA) that attended the 2005 ACF National Convention in San Antonio may be eligible to receive continuing-education hours for certain ACF convention events. Per the Commission on Dietetic Registration, the credentialing agency for the ADA, any ACF letters and/or certificates an ADA member received for attending events and/or classes during convention should be included in the member's ADA portfolio for consideration. Please contact Betty Sun at 312-899-0040, ext. 4869, with any questions or for additional information.

***Advertisement***

Alain Ducasse Offers First-Ever, Exclusive Programs at The Culinary Institute of America's Greystone Campus

The renowned Alain Ducasse Training Center (ADF) has coupled with the CIA to host the "Alain Ducasse Contemporary Cuisine and Modern Presentation" workshop at The Culinary Institute of America's Greystone campus in St. Helena, CA.

"When my training center looked for an educational opportunity in the United States, it naturally appeared that the CIA was the only place sharing the same culinary quest of excellence." Alain Ducasse

November 9:
Alain Ducasse Chef Sylvain Portay will provide culinary demonstrations focused on "Alain Ducasse Contemporary Cuisine and Modern Presentation" as inspired by his Michelin three-star restaurants. Through special recipes specifically created for this occasion, Chef Portay will demonstrate new methods and culinary techniques suitable for the professional chef to implement in their own kitchen. Chef Sylvain Portay will lecture and demonstrate six different highly specialized recipes.

Register Now!
http://ce.culinary.edu/prochef/CourseListing.asp?master_id=889&master_version=1&course_area=CK&course_number=1029&course_subtitle=00

November 10-11:
During this hands-on course, you will work with Chef Sylvain Portay in the CIA's Greystone kitchens to produce a menu inspired by the Alain Ducasse dedicated to the course objective: "Contemporary Cuisine and Modern Presentation." Creating appetizers, first and second courses, this class has been designed to improve your skills, in applying new techniques to the preparation and finishing of each dish.

Register Now!
http://ce.culinary.edu/prochef/CourseListing.asp?master_id=890&master_version=1&course_area=CK&course_number=1030&course_subtitle=00

For more information, visit http://www.ciaprochef.com/programs/ducasse_main.html or call 1-800-888-7850 for more information.

©2007 American Culinary Federation

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