ACF Today, Vol. IV, No.5
March 06, 2006
In this edition . . .
- Southeastern Region Award Winners Announced at 2006 Regional Conference
- Foodservice Programs Receive ACFF Certification/Accreditation
- Applications Available for CCF 2006 Michael Ty Endowment Fund
- Cold-Food Category Expanded for 2006 National Convention
- Deadline for Discounted Registration Rate Central Regional Conference Approaching
- 'Judging Competitions' Seminar Now Offered at Regional Conferences
Southeastern Region Announces 2006 Winners at Annual Regional Conference
ACF Southeastern Region Chapter of the Year Award
ACF Tampa Bay Culinary Association Inc.
ACF Southeastern Region Chef of the Year Award-sponsored by Unilever
Stafford DeCambra, CEC, CCE, AAC-executive chef at Pearl River Resort in Choctaw,
ACF Southeastern Region Pastry Chef of the Year Award
Steven Rujak-executive sous chef and executive pastry chef at Hyatt Regency
Grand Cypress in Orlando
ACF Southeastern Region Chef Professionalism Award-sponsored by Minor's/Nestlé
Brian Sode, CEC-executive chef of The Bears Club in Jupiter, Fla.
ACF Southeastern Region Educator of the Year Award
G. Michael Harris, CEC, CCE, AAC-culinary professor at Mid Florida Tech in
ACF Southeastern Region Student Culinarian of the Year Award-sponsored
by Custom Culinary, Inc.
Patrick Cherches-chef apprentice at Sea Island Resorts in St. Simons Island,
ACF Southeastern Region Hermann G. Rusch Chef's Achievement Award
George Pastor, Ed.D., CEC, CCE, AAC-director of culinary arts/hospitality
management program at Hillsborough Community College in Tampa, Fla.
ACF Southeastern Region Student Hot-Food Team Competition-sponsored
by R.L. Schreiber, Inc.
Asheville-Buncombe Technical Community College-team members include Adam Cole,
Nell Flemer, Jason Huang, Mark Hutchins and Maria Leblow.
ACF Southeastern Region Baron H. Galand Culinary Knowledge Bowl-sponsored
by Custom Culinary, Inc.
The Art Institute of Atlanta
Are You Really ACF?
ACF Greater Atlanta Chapter Inc.
ACF Tampa Bay Culinary Association Inc.
ACF Palm Beach County Chefs Association
ACF Central Florida Chapter
ACF Chef & Child Foundation Little Oscar Award
ACF Tampa Bay Culinary Association Inc..
Douglas G. Allen, CEC
Stafford DeCambra, CEC, CCE, AAC
Addiemay Rolle Farrington
Bryan Frick, CEC, AAC
Fred Lucardie, CEC, AAC
Jeffery A. Rotz, CEC, CCE
Foodservice Programs Receive ACFF Certification/Accreditation
Congratulations to the following secondary and postsecondary foodservice training
programs that recently received American Culinary Federation Foundation certification/accreditation:
Eastside High School-Gainesville, Fla.
Broadmoor Technical Center-Shawnee Mission, Kan.
Greater Lawrence Technical School-Andover, Mass.
Leominster High School-Leominster, Mass.
Delaware Technical and Community College-Newark, Del.
Scottsdale Community College-Scottsdale, Ariz.
The ACFF Accrediting Commission standards require that each program be in existence
for a minimum of two years and have graduated students within a three-year period.
Secondary programs must have graduated at least 70 percent of full-time students
in the three-year period. In addition, postsecondary programs must include a minimum
of 1,000 contact hours and result in a certificate, diploma or degree, and secondary
programs must include a minimum of 360 contact hours.
Applications Available for CCF 2006 Michael Ty Endowment Fund
The Chef & Child Foundation is calling for applications for the 2006 Michael
Ty Endowment Fund. Applications are available at www.acfchefs.org
, and are due by May 31, 2006.
The Michael Ty, CEC, AAC, Endowment Fund of ACFCCF was established in 2000.
It is awarded annually to an ACF chef who has dedicated countless hours to fighting
childhood hunger, working on behalf of the foundation and teaching the children
who benefit from ACFCCF programs. The recipient of the award will have a donation
made on his/her behalf to a charity selected by the recipient.
For more information, contact email@example.com.
Cold-Food Category Expanded for 2006 National Convention
The cold-food salon taking place at the 2006 ACF National Convention in Philadelphia
has expanded one of its categories. Fruit/vegetable carving has been included
in this year's competition.
The ACF Cold-Food Salon, which is sponsored by The Art Institutes (EDMC), features
Categories A through D, and is open to both professionals and students. First-place
winners from each category will receive a $500 cash prize, and all entries are
eligible for ACF competition medals. Entry forms may be completed online or downloaded
If you have any questions, or for additional information, contact the ACF Events
Management Department at 800-624-9458.
Deadline for Discounted Registration Rates for Central Regional Conference
ACF members who plan to attend the 2006 ACF Central Regional Conference at
the Hyatt Regency Minneapolis, March 29-April 2, in Minneapolis, should register
by March 15, 2006, for a discounted registration rate. After March 15, registration
and tickets must be purchased on-site. For additional information, visit www.acfchefs.org
and click on the Events link, then the Regional Conferences sublink.
'Judging Competitions' Seminar Now Offered at Regional Conferences
ACF members striving to become ACF-approved competition judges can attend the
required training seminar for judging culinary competitions at one of the regional
conferences. This eight-hour seminar is required for chefs interested in becoming
ACF-approved judges and for current judges in order to maintain status as approved
judges. Judge candidates must be ACF members in good standing, be certified at
the CSC level or higher, have won three gold medals and be approved for training
by the chair of the Culinary Competition Committee.
Attendees must register in advance with the national office and have an approved
application on file. Call Tracy Smith at 800-624-9458 for more information or
to register for the seminar.
Northeastern Regional Conference
March 16-19, 2006
Seminar: Saturday, March 18 (Please note the date change)
Central Regional Conference
March 29-April 2, 2006
Seminar: Thursday, March 30
Since 1990, R.L. Schreiber, Inc., has been proud to support the
American Culinary Federation and its student members through sponsorship of
ACF's regional and national Student Team Championships
2006 ACF National Student Team Championship
Saturday, July 15
Sponsored by R.L. Schreiber, Inc.
ACF DIAMOND PARTNER
Ray L. Schreiber began providing solutions to professional cooks in 1968 as
a one-man operation based in Ft. Lauderdale, Fla. Nearly 40 years later, R.L.
Schreiber, Inc., through its USDA-inspected facility in Pompano Beach, continues
its proud tradition of offering a vast array of quality labor-saving products
for use in back of the house.
The company's extensive line of bases, consommés, gravies and sauces
utilize only the finest ingredients, and are prepared with the discriminating
needs of the chef in mind. Herbs, spices and seasoning blends - from adobo and
allspice, to pickling spice and poultry rub, to smoky rotisserie blends and yellow-rice
seasoning, and everything in between! - convey excellence in every package.
R.L. Schreiber, through its easy-to-navigate Web site, www.rlschreiber.com,
also offers specialty items such as chiles, chutneys, dried mushrooms and powders,
baking and dessert items, extracts, nuts and nut powders, grains and rices, and
much, much more. R.L. Schreiber is truly the chef's one-stop shop!
For all your pantry needs, call (800) 624-8777, e-mail firstname.lastname@example.org
visit our Web site today!
American Culinary Federation
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