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 Foodsolutions
Stafford DeCambra, CEC, CCE, AAC-executive chef at Pearl River Resort in Choctaw, Miss.

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 FoodServices
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 Orlando

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, Ga.

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?
Gold Plate-
ACF Greater Atlanta Chapter Inc.
ACF Tampa Bay Culinary Association Inc.
ACF Palm Beach County Chefs Association

Silver Plate-
ACF Central Florida Chapter

ACF Chef & Child Foundation Little Oscar Award
ACF Tampa Bay Culinary Association Inc..

President's Medallions
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:

Secondary schools:
Eastside High School-Gainesville, Fla.
Broadmoor Technical Center-Shawnee Mission, Kan.
Greater Lawrence Technical School-Andover, Mass.
Leominster High School-Leominster, Mass.

Postsecondary schools:
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 , 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

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 at 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 Approaching

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 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
Toronto, Canada
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
Philadelphia Marriott
Sponsored by R.L. Schreiber, Inc.


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,, 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 info@rlsinc.comor visit our Web site today!

©2007 American Culinary Federation

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