ACF Today, Vol. III, No. 24
November 14, 2005
In this edition . . .
* ACF Asks Ford to Remove TV Ad
* ACF Culinary Team USA to Compete in Basel
* Registration Open for World Association of Cooks Societies Congress
* Register for ACF's Western and Southeastern Regional Conference
* ACF Announces the Launch of ACF eCulinary Professional-Development
* AAC Application Deadline Nearing
ACF Asks Ford to Remove TV Ad
ACF is deeply disturbed and disappointed by Ford Motor Company's
latest advertising campaign, portraying a chef in a restroom. The chef's
neglect to adhere to proper sanitation is not an accurate reflection on
the culinary profession, and the depiction of such is an affront to the
Our organization has received hundreds of concerned emails and phone
calls from our membership, and we expect to receive many more if the
campaign is not pulled immediately from broadcast. We are outraged by
the cavalier attitude Ford has taken portraying a professional chef.
ACF is asking Ford to immediately remove the offending campaign and
to apologize to an industry that has been thoroughly insulted by the
latest ad. We hope to have a positive response from Ford this week, and
we will let the membership know of the outcome.
Thank you to the members who are speaking out against the ad, and we
appreciate your dedication to the profession!
ACF Culinary Team USA to Compete in Basel
ACF Culinary Team USA will compete in the Salon Culinaire Mondial 2005
in Basel, Switzerland, November 19-23, 2005.
ACF Culinary Team USA is the official representative team of the
United States in major international culinary competitions. Combining
its gold medal in hot-food competition and its score in the cold-buffet
exhibition in last year's IKA, the team currently ranks third worldwide
in overall culinary expertise after Sweden and Switzerland, first and
The Salon Culinaire Mondial, which occurs once every six years, is
one of the most important international culinary-arts competitions for
national teams of chefs. Organized by IGEHO, the International
Exhibition for Industrial Institutions, Hotels and Restaurants, as well
as the Swiss Cooks Society and the Hotel & Gastro Union, the Salon
Culinaire Mondial will feature teams from Canada, Czechia, Germany,
Iceland, Italy, Singapore, Slovenia, Switzerland, Wales and the United
Applications are currently being accepted for ACF Culinary Team USA.
Visit www.acfchefs.org for team
tryout information and to download applications. The application
deadline has been extended to Nov. 21, 2005. Send completed forms to
Edward Leonard, CMC, manager, ACF Culinary Team USA.
Register Now for the World Association of Cooks Societies Congress
Ready for one of the best culinary experiences in the world, while
surrounded by lush and breathtaking landscapes? If so, make plans to
attend the World Association of Cooks Societies (WACS) Congress 2006 in
Auckland, New Zealand, March 12-16, 2006.
WACS is a non-political professional organization dedicated to
maintaining and improving the culinary standards of global cuisines. The
biennial Congress is a hallmark tradition of WACS and has been organized
in more than 20 cities throughout the world during its 74-year
While attending the Congress, you can also take time to explore the
natural splendor of New Zealand through a tour led by a leading travel
specialist. Tour options include a walk on the Milford Track through the
heart of Fiordland National Park to Milford Sound, a stroll through some
of New Zealand's many golf courses and well-known fishing spots. You can
also hit the road and enjoy the flexibility and freedom of touring the
country yourself in the comfort of a rental vehicle. Tour information is
available online at www.nzalacarte.com or you may send an e-mail to firstname.lastname@example.org for
tailored travel options.
Take advantage of early bird fees by registering by Nov. 30. Get
ready to immerse yourself in the Pacific, and prepare yourself for a
'world of culinary excellence' in 2006. For more information, please
Register Now for ACF's Western and Southeastern Regional
Conference Educators Clinic!
Register now for the Western Region Educator's Clinic, to be held on
Thursday, February 2, and the Southeastern Region Educator's Clinic, to
be held on Sunday, February 26.
Writing as Communication, Teaching as (Culinary)
The ACF Culinary Educator's Clinic is presented by well-known author
and educator Dr. Nancy Berkoff, CCE, AAC, chef instructor at the LA
Trade and Technical College in Long Beach, Calif. The first session,
"Planning the (Educational) Menu," will concentrate on writing as a
communications tool and constructing an effective syllabus. The second
session, "Tableside Instruction," will explore critical subjects such as
culinary teaching styles, a teaching mystery basket and more.
Participants should bring any materials they would like to share and
discuss, such as textbooks or class outlines.
This full-day event, from 8 a.m. to 5 p.m., awards eight hours of
continuing-education credit, which can be used for faculty development
and ACF certification. The cost is $125, which includes a voucher for
lunch. Make checks payable to American Culinary Federation, and send
completed registration forms (see the December issue of Center of the
Plate, as well as www.acfchefs.org) and fees to: ACF, Education
Dept., 180 Center Place Way, St. Augustine, FL, 32095, or fax to Belinda
Fieldhouse at (904) 825-4758.
*Refund policy: Cancellations must be in writing and postmarked 30
days before each conference starting date, for a full refund less a $25
processing fee. No refunds will be available after those dates.
ACF Announces the Launch of the ACF eCulinary Professional
Beginning Nov. 30, 2005, culinarians will be able to visit the ACF
Web site and access the eCulinary portal, a new professional-development
program offering online educational opportunities for ACF members and
other working cooks and chefs. The site will be maintained and operated
by Thomson Delmar Learning.
This first phase of eCulinary will include practice certification
exams at all levels. Applicants for certification will be able to
purchase a 30-day access to sample test banks that align themselves with
ACF's official certification testing. Each participant will be able to
attempt the practice exams as often as they would like within the 30
days. Exams will then be graded, giving culinarians insight into the
areas in which they need to improve.
Also housed on the eCulinary portal will be the monthly National
Culinary Review quizzes, allowing members an alternate means for
completing and submitting the quizzes for educational credit. Users who
pass the online quizzes will then be able to print passing certificates
directly from the eCulinary system, which can be used as documentation
for initial and renewal certification packets.
If you have any questions, please call Michael Baskette, CEC, CCE, CCA,
AAC, ACF director of educational development, at (800) 624-9458.
AAC Application Deadline Nearing
ACF members who wish to apply for induction in 2006 into the American
Academy of Chefs, the honor society of ACF, should submit their
applications and all materials to the AAC National Office by Dec. 31,
Requirements mandatory for consideration in the honor society
- must be certified as an ACF master chef, master pastry chef,
executive chef, executive pastry chef and/or culinary educator for a
minimum of two years
- must be in the culinary profession a minimum of 15 years, 10 of
which must be at the executive chef or culinary educator level
- must be an ACF member in good standing for a minimum of 10
- must have attended four ACF regional conferences and/or national
conventions within any 10-year period
- must fulfill a minimum of 10 of 20 elective attainable goals
- all requirements/goals must be met the year prior to induction
For more information or to request an application, please contact
Laura Howell in the AAC National Office at 800-624-9458, ext. 102.
PROCHEF CERTIFICATION PROGRAM
A Career Development Path for Foodservice
The Culinary Institute of America (CIA), the world's premier
culinary college, and the American Culinary Federation (ACF), the
nation's foremost organization of chefs, have joined forces to create
the ProChef Certification program for foodservice professionals.
ProChef Certification represents the only certification program for
chefs based on validating specific skills. Designed to verify and
acknowledge the achievements of culinary professionals throughout all
career stages, the CIA and ACF's industry-driven ProChef Certification
identifies the core competencies imperative for building an effective
and rewarding foodservice career, including Culinary Arts, Personnel
Management, and Financial Administration.
The CIA's widespread reputation for excellence in culinary education,
coupled with the ACF's national recognition, will give foodservice
professionals who achieve ProChef Certification the credentials needed
to enhance their position, increase their marketability and elevate
their appeal to both present and future employers.
Key Benefits for Prochef Certification Applicants:
- ProChef Certification ties the expertise of the CIA with the
established and recognized ACF certification program.
- One-on-one professional development advisement is provided to all
foodservice professionals in the ProChef Certification program.
- As participants progress through the ProChef Certification, they can
focus their development in the following discipline areas: Garde Manger,
Asian Cuisine, Mediterranean Cuisine, and Latin American Cuisine.
Take the first step on the path to success-enroll in the ProChef
Certification program today!
Visit www.ciaprochef.com or
call 800-888-7850 for more information
©2007 American Culinary Federation
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