ACF Today, Vol. IV, No. 10
May 15, 2006
In this edition . . .
- Cold-Food Category Expanded for ACF National Convention
- Mentoring and Culinary Forum for Students presented at ACF
- Judging Competitions Seminar Offered at ACF National
- ACF to hold Practical Exam for Certification during the ACF
- Chef & Child Foundation to Hold Auctions at ACF National
- ACF Culinary Team USA Tryouts Quickly Approaching
- Crab-Cake Contest Open to AAC Chefs
- ACF Sincerely Thanks the Sponsors of the 56th ACF National
Cold-Food Category Expanded for ACF 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 sponsored by The Art Institutes 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 www.acfchefs.org/events/natcon06/index.cfm.
If you have any questions or for additional information, contact the ACF
Events Management Department at (800) 624-9458.
Mentoring and Culinary Forum for Students Presented at ACF
One of the most exciting events at the ACF National Convention will
be the Student Mentoring and Culinary Forum, hosted by Immediate Past
President Edward G. Leonard, CMC. This is an opportunity for students to
be mentored by some of the best chefs in the culinary industry
The Mentoring and Culinary Forum for Students will begin with a
Q&A brunch with Leonard, followed by special programming by top
chefs that focuses on cooking education and career-building networking.
The program, aimed toward junior members, will be held Friday, July 14,
10:30 a.m.- 3 p.m., at the Philadelphia Marriott in Philadelphia. All
students are invited to attend the brunch and panel discussion,
sponsored by Johnson & Wales University, followed by several
Students with full convention registrations may attend at no
additional charge. Individual tickets may be purchased at www.acfchefs.org by apprentices and
students, and will be $25 for ACF members, $45 for non-members.
Attendance is limited to students enrolled in a culinary-apprenticeship,
high-school or postsecondary program. For more information, call ACF at
(800) 624-9458 or e-mail firstname.lastname@example.org.
Judging Competitions Seminar Offered at ACF National
ACF members striving to become ACF-approved competition judges can
attend the required training seminar for judging culinary competitions
at the ACF National Convention. This eight-hour seminar is required for
chefs interested in becoming ACF-approved judges. The seminar is
scheduled for Thursday, July 13 at 8 a.m. Current judges may attend the
morning session, which fulfills the refresher requirement needed to
maintain status as an approved judge.
Judge candidates must be ACF members in good standing, be certified
at the certified sous chef (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 (800)
624-9458 for more information or to register for the seminar.
ACF to hold Practical Exam for Certification during the ACF
ACF will host a practical exam for cooks and chefs in the
Pennsylvania, Delaware and New Jersey areas on July 17 at the Art
Institute of Philadelphia during the ACF National Convention. A limited
amount of openings are available; please call the ACF education
department at (800) 624-9458 to reserve your place. There is a
non-refundable fee of $50.00 to reserve your spot on the testing
schedule. All testing candidates are expected to supply their own
knives, uniforms, hand gloves, side towels, hats, small hand tools and
all food ingredients (general kitchen dry goods are already available:
flour, sugar, salt, dry herbs and spines, oils, etc). Any special
ingredient or equipment must be brought in by the candidate.
Chef & Child Foundation to Hold Auctions at ACF National
If you enjoy hunting for bargains, then don't miss the Chef &
Child Foundation's (CCF) live and silent auctions at the 2006 National
Convention. These auctions will provide you with wonderful opportunities
to find spectacular items and gifts, and the funds raised will benefit
charities selected by the CCF board of directors.
The live auction takes place at the ice-breaker opening reception,
July 14, in the Grand Hall of the Pennsylvania Convention Center.
Immediately following the live auction, the silent auction will begin
and run through the last day of convention. Any item that does not meet
the minimum bid will be placed on eBay's charitable giving site for
further fundraising efforts.
Items for the auctions will be donated by various companies and must
be submitted to the ACF national office by June 20. For more information
or if your company would like to donate an item, please call the ACF
national office at (800) 624-9458.
ACF Culinary Team USA Tryouts Quickly Approaching
The American Culinary Federation, Inc., in collaboration with the
National Restaurant Association, will hold ACF Culinary Team USA tryouts
at the National Restaurant Association Restaurant, Hotel-Motel
Show® at McCormick Place in Chicago, May 21-23. The tryouts will be
fascinating to watch for Show attendees, as it will showcase the
extraordinary talent and showmanship of the 17 finalists.
ACF Culinary Team USA is the official representative of the United
States in major international culinary competitions. A total of 17 chefs
will compete for the remaining three of the five positions on the team.
Team members selected must have a high-level of craftsmanship based on
solid classical cooking principles and a variety of cooking disciplines
incorporating current and modern trends in presentation, technique and
The winners will be announced at a press conference at The Culinary
Scene on the trade show floor on Tuesday, May 24, from 4:00 p.m. to 4:45
A special thank you to our ACF Culinary Team USA sponsors for all their
support: Kraft Foods Global, Inc.; Tyson Foods Inc.; Uncle Ben's;
Unilever Foodsolutions; Chef Revival; Chef's Hat; Club Managers
Association of America; Fortessa; and the Westchester Country Club.
Crab-Cake Contest Open to AAC Chefs
The American Academy of Chefs & Phillips Foods are searching for
new and innovative ways to Dress a Crab Cake. Start with a Phillips
Maryland-style frozen crab cake in the center of your plate and get
creative by adding toppings, garnishes, layers, sauces and other
accoutrements to give it a whole new feel. For example, give a crab cake
an Asian spin by topping it with warm vanilla ginger sauce and serving
it over a bed of cellophane noodles or garnish macadamia-encrusted crab
cakes with a savory black-bean salsa.
First place wins $750 and menu inclusion at the AAC Dinner at the ACF
national convention in Philadelphia, second place wins $200 and third
place wins $50. You must be an AAC member to be eligible for the
contest. To enter, visit www.phillipsfoods.com/aaccontest to download a
form, then send the completed form to Rebekah Brill at 1215 E. Fort
Ave., Baltimore, MD, 21230 or fax it to (410) 837-8526. Entries must be
received by June 23, 2006. If you have any questions, call (888)
234-2722, ext. 1605.
ACF Sincerely Thanks the Sponsors of the 56th ACF National
Custom Culinary, Inc.
R.L. Schreiber, Inc.
Le Cordon Bleu Schools North America
Tyson Foods, Inc.
Chef Macrina Fine Cooking Spirits
Johnson & Wales University
McCormick & Company, Inc.
The Art Institutes International, Inc.
American Lamb Board
Boggiatto Garden Hearts
Butterball Farms, Inc.
Chef's Hat, Inc.
GFF, Inc./Girard's Dressings
Mexican Shrimp Council
The Cheesecake Factory Bakery Incorporated
Canada Cutlery, Inc.
Schulstad Royal Danish Pastry
Mind's Eye Resource Management, LLC
NEWCHEF Fashion, Inc.
United Egg Producers
©2007 American Culinary Federation
Through the ACF Today e-newsletter, the federation will provide members
with regular news alerts and timely information on products and services
offered by the American Culinary Federation and its partners. If you do
not wish to receive the newsletter, please reply to this e-mail
with REMOVE in the subject header.