ACF Today, Vol. IV, No. 13
June 27, 2006

In this edition...

  • Chef & Child Foundation Auction Donations Extended through June 30!
  • Learning Opportunities for Culinary Educators at ACF's National Convention
  • Online Registration Deadline for Certified Master Chefs Dinner is June 30
  • 2006 Board of Governors Meeting Credentialing
  • Become a Practical Test Training Site through ACF's Train-the-Trainer Program
  • Cost Controls Course Available in July on ACF's eCulinary Professional Development Site
  • Submit Papers for Presentation for ACF's 2007 Conferences
  • ACF Thanks the Sponsors of the 56th ACF National Convention

Chef & Child Foundation Auction Donations Extended through June 30!

Due to the interest in the Chef and Child Foundation Auction, CCF has extended the due date for auction items through Friday, June 30.
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. Donations are tax-deductible as allowed by law.

The donation confirmation, as well as the receipt of donation items, are now due June 30, 2006. Anything received after this date may not be included in the live auction. If you are bringing the auction item to convention rather than sending it to the ACF National Office, a donation form must be received by ACF National Office by Friday, June 30 in order for the item to be included in the auction. Please email Lisa Alessandro, APR at lalessandro@acfchefs.netfor a donation form. 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!

Learning Opportunities for Culinary Educators at ACF's National Convention

On Thursday morning, July 13 at ACF's national convention, Dr. Nancy Schley, instructional design coordinator for the Madison (Wisconsin) Area Technical College District, will present "Documenting Student Assessment and Evaluation." In this hands-on session, you will see and hear how criteria for satisfactory performance are prepared to present to students in advance of an assigned performance and how students can be empowered to assess their own work and seek assistance prior to evaluation. The results of the student evaluation can then be used for accountability documentation to all stakeholders and accreditation bodies. Onsite registration at the independence ballroom begins on Thursday, July 13 at noon.

J. Desmond Keefe, III, an associate professor at the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University in Manchester, N.H., will follow on Friday morning, July 14. Keefe will discuss using technology and other forms of media to enhance teaching and training. Blackboard, Nutritional Analysis Plus, Nutrition Interactive, and Tablet PC are just a few of the applications that will be explained and demonstrated. Friday afternoon continues with David Bearl, CCC, CCE, coordinator of business and industry at First Coast Technical Institute in St. Augustine, Fla. Bearl will discuss students with exceptionalities, the law, assessment and identification, guidance and case studies. Onsite registration at the independence ballroom begins on Friday, July 14 at 7:30 a.m. and 12:30 p.m.

Online Registration Deadline for Certified Master Chefs Dinner is June 30

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 discriminating palate.

Take this unique opportunity and register online by June 30 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.

2006 Board of Governors Meeting Credentialing

We are looking forward to seeing you at the Board of Governors meeting on Sunday, July 16 at 9:30 a.m. Chapter Presidents may register for voting as they pick up their ACF conference registrations. A reminder for all chapters whose chapter presidents are not attending the convention and are sending proxies; please note that the proxy must be signed by the chapter president and secretary.

The proxy holder, either a chapter officer or member of the chapter, must be a current active member of ACF and will need to turn in their proxy during ACF convention registration. Proxy holders will be asked to validate their membership status by showing a current membership ID card. If you have any questions, please call Kristy Begley, ACF membership manager, or Heidi Cramb, ACF membership director, at 800-624-9458.

Become a Practical Test Training Site through ACF's Train-the-Trainer Program

ACF is unfolding a Train-the-Trainer Program across the U.S. to expand the practical exam network for certification. The program extends a unique opportunity for culinary institutions across the country to serve as testing/training hubs for practical exam training. As a training site, the institution would host ACF-approved practical examiners to train culinary professionals at the facility who are interested in becoming practical-exam evaluators. ACF examiners have attained the highest level of trust, professionalism and ethical confidence from his or her peers.

In addition to having some of the most talented chefs conduct training right in your own facility, the program allows more flexibility for culinary staff to become certified. Certified individuals in restaurants and other foodservice establishments give customers the assurance that they are receiving quality foodservice. Students who have also become certified culinarians by completing an ACF-approved apprenticeship program, could have the opportunity to train for a higher certification level right in their own school or place of employment.

If your institution would like to take advantage of this opportunity and become a host site, contact the ACF certification department at (800) 624-9458. The site must be easily accessible by air and car, and must meet certain requirements. The site must have a lecture hall or facility with a capacity of 50 attendees and preferably an LCD projector. In addition, the site must have a minimum of eight testing stations.

Cost Controls Course Available in July on ACF's eCulinary Professional Development Site

ACF's eCulinary Professional Development Institute will launch its first culinary fundamentals course, Cost Controls for Foodservice Operations on July 14. The course is authored and presented by J. Desmond Keefe, III, co-author of Principles of Food, Beverage, and Labor Cost Controls Eighth Edition (John Wiley & Sons, 2006). Registration opens July 3 and will continue until the day the course begins. The cost of the course is $299 plus state tax (depending on the state in which you live).

Future courses will include: Purchasing for Professional Foodservice, Introduction to Cooking, Introduction to Baking and Menu Planning just to name a few. New courses will launch every four months. For more information on ACF's eCulinary Professional Development site, call the ACF educational development department at (800) 624-9458.

Submit Papers for Presentation for ACF's 2007 Conferences

The American Culinary Federation Foundation (ACFF) is seeking papers for presentation at its 2007 regional and national conferences. Contemporary topics in the following areas are requested: Nutrition/Nutritional Cooking, Sanitation and Safety, Leadership/Management, Curriculum Planning and Development, Evaluation and Testing, Teaching Methodology and
Educational Psychology.

Provide an abstract (150 words or less). The title and abstract should be descriptive of the presentation content. Include a 3 to 5-page narrative that provides a rationale for the topic, the expected outcomes, and learning activities. Also include a brief biography of the presenter. All submissions should be made no later than Aug. 31, 2006. Incomplete and late proposals will not be considered. Inquiries should be directed to the ACFF accreditation director.

ACF Sincerely Thanks the Sponsors of the 56th ACF National Convention!

Custom Culinary, Inc.
Nestlé FoodServices
R.L. Schreiber, Inc.

Grand Platinum
Chef Designs
Le Cordon Bleu Schools North America
Tyson Foods, Inc.
Unilever Foodsolutions

Chef Macrina Fine Wines & Spirits for Professional Food Preparation
Johnson & Wales University
The Art Institutes

Beef Information Center
Butterball Farms, Inc.

American Lamb Board
Barber Foods
Boggiatto Garden Hearts
Chef's Hat, Inc.
Cres Cor
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.
Cargill Salt
Prentice Hall
RC Fine Foods
Schulstad Royal Danish Pastry

J.R. Simplot
Mind's Eye Resource Management, LLC
United Egg Producers

©2007 American Culinary Federation

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