ACF Today, Vol. IV, No. 14
July 10, 2006

In this edition...

  • Learning Opportunities for Culinary Educators at ACF's National Convention
  • Good Food and Good Fun at Inaugural Certified Master Chefs Dinner
  • Chef & Child Foundation Auctions Feature More Than 40 Noteworthy Items
  • Become a Practical Test Training Site through ACF's Train-the-Trainer Program
  • Submit Papers for Presentation for ACF's 2007 Conferences
  • ACF Sincerely Thanks Our Sponsors!

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 from noon to 5:30 p.m., 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. There are still a few remaining spots. On-site registration is at the Independence Ballroom at the Philadelphia Downtown Marriott 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, from 8:00 a.m.-12:30 p.m. 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 from 1:00 p.m.-5:30 p.m. 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. On-site registration at the Independence Ballroom begins on Friday, July 14, 7:30 a.m. and 12:30 p.m.

Good Food and Good Fun at Inaugural Certified Master Chefs Dinner

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 signup at Registration to meet and talk about food 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, 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, and space is limited.

Chef & Child Foundation Auctions Feature More Than 40 Noteworthy Items

The Chef and Child Foundation presents a live auction from 7:15 p.m.-7:45 p.m. at the Philly Block Party Icebreaker Reception on July 14 at ACF National Convention, and a silent auction in Room 411 in the Marriott through 3 p.m. on Sunday, July 16. Over 40 items will be featured and include vacation packages, cooking equipment, autographed memorabilia (from celebrity chefs, sports figures, film and TV), catered dinner parties, sporting tickets, gift certificates and much, much more.

Remember, when you purchase an item from the CCF auction, all or part of your donation may be tax deductible, and at the same time you are supporting the nutritional and educational needs of children throughout the United States!

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

ACF is unfolding a Train-the-Trainer Program across the United States to expand the practical- exam network for certification. The program extends a unique opportunity to 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.


Submit Papers for Presentation at 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-page 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 Our Sponsors

2006 American Culinary Federation Convention Sponsors

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

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

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

Beef Information Center
Butterball Farms, Inc.

American Lamb Board
Barber Foods
Boggiatto Garden Hearts
The Cheesecake Factory Bakery Incorporated
Chef's Hat, Inc.
Cres Cor
GFF, Inc./Girard's Foodservice Dressings
NewChef Fashion, Inc.
Mexican Shrimp Council
Sweet Street Desserts
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

2006 American Academy of Chefs Sponsors

Grand Patron Level
Allen Brothers, Inc.
Barber Foods
Beam Wine Estates
Ecolab, Inc.
Sara Lee Coffee & Tea/ Superior Coffee
SYSCO Food Services

Patron Level
Esposito Meats, Inc.
Manchester Farms
Phillips Foods, Inc.
Tito Vodka

Sponsor Level
Albert Uster Imports, Inc.
Chef Macrina Fine Wines and Spirits
Jennie-O Turkey Store
Maine Lobster Promotion Council
R. L. Schreiber, Inc

Friend Level
ButterBall Farms, Inc.
Custom Culinary
New Zealand Green Shell Mussels
American Wild Shrimp

Chef & Child Foundation Auction Donors

ACF Capital Professional Chefs and Cooks Association
ACF Windy City Professional Chefs, Inc.
ACF Greater Indianapolis
ACF Inc Florida Suncoast Cooks Association
ACF Tampa Bay Culinary Association Inc.
Friedrick Dick Corporation
Hubert Company
Idea Workshop
Leadership Children's Foundation
Lillie B. Chantilly Tea Room
Maple Leaf Farms
Marine Corps Community Services
Marlin Network
McCann Printing
Nation's Restaurant News
Pennsylvania Culinary Institute
Penton Media, Food Management
Pepsico Foodservice
Reed Business Group - Restaurant and Institutions Magazine
Schultz Supply Co. Inc
Shamrock Foods Company
Standard Restaurant Equipment
Sweet Street Desserts
The Max Gallery
Tinderbox International
Tyson Foods, Inc.
Universal Printing Company
Vanderbilt University

©2007 American Culinary Federation

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