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
* 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.
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,
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
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
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
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
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.
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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