ACF Today, Vol. IV, No. 12
June 132, 2006
Special edition . . . 2006 ACF National Convention
The American Culinary Federation (ACF) invites you to attend ACF's
56th Annual National Convention from July 14-17 in the historical
city of Philadelphia. Taking place at the Philadelphia Marriott and the
Philadelphia Convention Center, this year's convention, Proclaim
Liberty, promises to be one of the best ever!
- Reserve your Room Today and Receive a Discounted Rate
- Receive a Free Trade Show Coupon
- Ride Amtrak and Receive a 10% Discount
- Limited Spots Available for the American Academy of Chefs
- Enjoy the Finest in Cuisine from ACF Certified Master
- Attend the 2006 Chapter Leadership Training Seminar
- Be a Part of the Chef & Child Foundation Live and Silent
Auctions at the Icebreaker Opening Reception
- Deadline for Cold-Food Salon Extended
- Get your Culinary Book Signed by ACF's Top Chefs
- ACF Thanks the Sponsors of the 56th ACF national
Reserve your Room Today and Receive a Discounted Rate
The downtown Philadelphia Marriott is located in the heart of the
business district and within walking distance to some of Philadelphia's
best restaurants and shopping, as well as some of the nation's best
historical venues. A special rate of $156 per night for ACF is in
effect until June 22, so take full advantage and reserve your
room today by calling the Marriott at 800-228-9290 or 212-625-2900.
Visit the ACF Web site at www.acfchefs.org
to learn more about the convention's exciting activities.
Receive a Free Trade Show Coupon
The Trade Show has become one of the world's finest gatherings of
culinarians and showcases hundreds of foodservice exhibitors providing
information on the latest food trends, cooking techniques, high-tech
kitchen gadgetry and food samplings. The Trade Show is also home to
ACF's culinary competitions which determine the la crème de la
crème. Register online at for a complimentary admission pass for
you to the Trade Show for Saturday, July 15 or Sunday, July 16.
Ride Amtrak and Receive a 10% Discount
Amtrak, a nationwide rail network serving more than 500 destinations in
46 states, is offering a 10% discount off the lowest available fare
to Philadelphia. Book your reservations by calling Amtrak at
800-872-7245. You may also visit the Amtrak Web site at www.amtrak.com
for more information or call Lockie Robbins at 800-221-3915, ext. 105 or
Sandra Gardner at 800-352-2572. Please refer to the convention fare code
X95I-953 when making your reservation.
Limited Spots Available for the American Academy of Chefs
American Academy of Chefs (AAC) members are invited to attend the
35th annual AAC induction reception and dinner on Saturday, July 15, at
the Philadelphia Marriott. Space is limited as there are less than
100 tickets available. If you have received an invitation and would
like to purchase a ticket, please contact Heidi Cramb, ACF membership
director or Kristy Begley, ACF membership manager at (800) 624-9458 as
soon as possible.
If you have already purchased tickets, make sure to check in at the
AAC dinner registration desk, located on the fifth floor to receive your
table assignment. The dinner registration desk will be open on Friday,
July 14 from 9 a.m. - 5 p.m. and Saturday, July 15 from 9a.m. - 3
Enjoy the Finest in Cuisine from ACF Certified Master
ACF is pleased to announce the first Certified Master Chefs dinner at
the ACF 2006 National Convention in Philadelphia, on Sunday, July 16th.
The dinner will consist of master chefs working with junior ACF members
to create tasting plates that will entice and excite even the most
Take this unique opportunity to meet and talk with Lawrence McFadden,
CMC, Steve Jilleba, CMC, CCE, AAC, Brad Barnes, CMC, CCA, AAC, William
Franklin, CMC, AAC, and Chris Northmore, CMPC, as well as other master
chefs about food while enjoying the many dishes. The networking, cooking
and tasting will make this a wonderful inaugural event. The cost of the
dinner is $100 per person. To sign up for this event and other
convention activities, please fill out an online registration form.
The online registration deadline is June 30.
Attend the 2006 Chapter Leadership Training Seminar
The 2006 chapter leadership training will be held at 8 a.m. on
Monday, July 17, 2006. This exciting seminar will provide training for
all chapter leaders on membership recruitment, retention and effective
marketing strategies. In addition, the workshop will include chapter
best practices, current trends, common chapter issues and benchmarks in
the membership area.
Stephen Carey, Ph.D., CAE, president and chief executive officer of
Association Management and Marketing Resources (AMMR), will be the
presenter. He has led more than 100 major nonprofit trainings around the
United States since his appointment with AMMR in 1991.
Whether you are a new or long time officer, this training will
provide you with invaluable resources for you and your chapter. Please
consider joining us for this momentous event at the national convention.
This educational seminar is a great way to gather proven ideas and
professional tips to increase membership value and provide marketing and
Be a part of the Chef & Child Foundation Live and Silent
Auctions at the Icebreaker Opening Reception.
The Chef & Child Foundation (CCF) will present a live and silent
auction at the national convention and ACF wants you to be part of it!
On Friday, July 14, the live auction will occur during the ice breaker
opening reception. The event will include themed tasting stations,
appearances by beloved historical figures and a live auction with select
high-ticket items to get the crowd excited. The silent auction will run
the following two days, with final bids due on Sunday night, July
Please consider asking your resources to make an in-kind donation to
benefit the auction. Items such as vacation packages, cooking equipment,
autographed memorabilia (from celebrity chefs, sports figures, film and
TV), catered dinner parties, sporting tickets, gift certificates and
much more is needed to make the event a success. No donation is too big
or too small; as CCF appreciates any help you can give the foundation.
All donations are tax-deductible, as well.
Please email Lisa Alessandro, APR at firstname.lastname@example.org a
donation form. The donation confirmation deadline is June 16,
2006, and donations are due to the ACF national office no later than
June 23. She will confirm your donation, provide a receipt and
arrange for item delivery, either to the office or directly to the
winning bidder. Your donation is what helps the Chef & Child
Foundation better the lives of children across America!
Deadline for Cold-Food Salon Extended
The ACF Cold-Food Salon, sponsored by The Art Institutes, 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 deadline for this competition has been extended to
June 30, 2006. This competition 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 at
https://www.secure-online.com/acf/2006Salon.cfm. If you have any
questions, or for additional information, contact the ACF events
management department at (800) 624-9458.
Get your Culinary Book Signed by ACF's Top Chefs
During the national convention in Philadelphia, don't miss out on the
chance to have your book signed by ACF's most beloved chefs. Please mark
the following on your convention schedule.
Friday, July 14th from 2:30 p.m. to 3:30 p.m. - Fourth
Taste and Tales of a Chef: A Culinary Journey with Mr. A
(Prentice Hall, 2006), by Joseph Amendola, CEPC, CCE, AAC, HOF
Taste and Tales of a Chef: Stories and Recipes (Prentice Hall,
2003), by Frederic H. Sonnenschmidt, CMC, AAC
So You Want to be a Chef (Wiley, 2005), by Bard Barnes, CMC, CCA,
Baking Fundamentals (Prentice Hall, 2006), by Noble Masi, CEPC,
Monday, July 17th from 2:30 p.m. to 3:30 p.m. - Fourth
Private Club Cuisine (Wiley, 2006), by Edward Leonard, CMC,
Professional Charcuterie: Sausage Making Curing, Terrines, and
Pate (Wiley, 1996), by John Kinsella, CMC, CCE, AAC
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
The Art Institutes
Beef Information Center
Butterball Farms, Inc.
American Lamb Board
Boggiatto Garden Hearts
Chef's Hat, Inc.
GFF, Inc./Girard's Dressings
NewChef Fashion, Inc.
Mexican Shrimp Council
Sweet Street Desserts
The Cheesecake Factory Bakery Incorporated
Wisconsin Milk Marketing Board
Canada Cutlery, Inc.
RC Fine Foods
Schulstad Royal Danish Pastry
Mind's Eye Resource Management, LLC
United Egg Producers
©2007 American Culinary Federation
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