ACF Today, Vol. IV, No. 16
August 08, 2006
In this edition...
- American Culinary Federation Chef & Child Foundation Announces New Board Members
- Jump Start your Profession Today by Visiting the American Culinary Federation's Online Career Center
- Phillips Foods Names Winners in Crab Cake Recipe Contest
- New Student Team Competitions Guidelines Available Online
- Free Crisco Professional® Pan Release Sample!
American Culinary Federation Chef & Child Foundation Announces New Board Members
The American Culinary Federation Chef & Child Foundation (CCF) has announced its new board of director's members. (new member names in bold below) The foundation welcomes eight new members who will serve two years and assist the organization in its fight against childhood hunger and obesity. These individuals have shown tremendous support to the CCF's mission, and were recommended for induction by current board members. The new members join the CCF board members who were elected at the 2005 ACF National Convention:
Joe Kraft, CEC, AAC; executive chef, Morrison Healthcare Foodservice, Chicago; ACF National Chapter
Ira Fingerman, national manager, Lady Aster, Tyson Foods, Inc., Chicago; ACF Windy City Professional Culinarians, Inc.
Elizabeth Mikesell, CEC, AAC; executive chef, Pima Community College, Tucson, Ariz.; ACF Chefs Association of Southern Arizona
Vince Blancato, cook, Levy's restaurant, Tampa, Fla.; ACF Tampa Bay Culinary Association, Inc.
Joe Aiello, CEC, AAC; chef/owner, Apropo Catering, Schiller Park, Ill.; ACF Chicago Chefs of Cuisine, Inc.
Walter Bronowitz, CCC, CCE, AAC; executive chef-dietary department, Children's Hospital & Regional Medical Center, Seattle, Wash.; ACF Washington State Chefs Association
Phil Cragg, CEC, CCE, AAC; educator, Academy of Culinary Arts, Manasquan, N.J.; The ACF Jersey Shore Chefs Association
Jean Hull, CCE; retired, Kailua-Kona, Hawaii; ACF Kona-Kohala Chefs de Cuisine, Inc.
Willie Jemison, CCC; chef instructor, Wallace Academy - Centerstone, Nashville, Tenn.; ACF Middle Tennessee Chapter
Elliot Katz, HAAC; director of sales - Western Zone, Sara Lee Foodservice, Hayward, Calif.; No Chapter Affiliation
Rick Kirkpatrick; vice president of sales and marketing, Sweet Street Desserts, Reading, Pa.; No Chapter Affiliation
Jim Perko, CEC, AAC; administrative executive chef, The Cleveland Clinic Foundation, Cleveland, Ohio; ACF Cleveland Chapter, Inc.
Scott Siers; vice president of industry relations and business development, PepsiCo Foodservice, Plano, Texas
Dave Wasson, CCC, CCE, culinary-arts instructor, South Seattle Community College, Seattle, Wash.; ACF Washington State Chefs Association
Jim Whaples, owner, Cooker T. Corporation, Orlando, Fla.; ACF Central Florida Chapter
Jump Start your Profession Today by Visiting the American Culinary Federation's Online Career Center
The ACF Career Center Web page, located at http://jobs.acfchefs.org helps employers find qualified job candidates and culinary job seekers find available positions best suited to their talents. The site contains many of the latest culinary jobs around the U.S. and Caribbean.
Employers can manage job records, including job listings, company profile and job candidates. Resumes can be viewed at no charge, and ACF members receive a discount for posting and or advertising on the site.
In addition, the site includes a career account, where job seekers can manage resumes, cover letters, and job listings. Job postings can be viewed without registering a profile and individuals can also choose to limit certain access to personal contact information.
The site was launched in partnership with JobTarget, an Internet based job board management company, and again can be accessed by visiting the ACF Web site.
Phillips Foods Names Winners in Crab Cake Recipe Contest
Phillips Foods, Inc. recognized nationwide for its award-winning crab cakes, chose Michael Garbin, CEC, AAC, ACF Windy City Professional Culinarians, as the winner of the "How to Dress a Crab Cake" recipe contest. Phillips teamed up with the American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), to discover exciting and innovative ways to "dress" a crab cake. His winning recipe was Phillips Signature Crab Cake with Celery and Orange Slaw, Avocado Drizzle, and Roasted Tomato Relish. As grand prize winner, Garbin received $750 and menu inclusion at the AAC Reception at the ACF National Convention in Philadelphia.
Second place winner was Stafford DeCambra, CEC, CCE, CCA, AAC, ACF Choctaw Chapter, for his recipe of Phillips Crab Cake with soy-mustard butter sauce and mango-tomato-scallion-ginger relish. Thomas J. Long, CEC AAC, ACF Harrisburg Chapter, placed third for his Parmesan Pretzel Crusted Phillips Crab Cake with Mustard slaw and honey dill ginger sauce.
New Student Team Competition Guidelines Available Online
In an effort to raise the standards of student team cooking, ACF has implemented new guidelines for student team competitors. The guidelines introduce the art of classical cooking and cold-food presentation. The guidelines can be found in the student team competition manual, which can be ordered from ACF's online e-shop or downloaded off the ACF Web site at www.acfchefs.org/download/downloads.cfm
"The additions of a cold-food component and a classical dish requirement will enable competitors to meet higher expectations, and will bring them up to par on a more international level," says Aidan Murphy, CMC, AAC, national student team competition chairman. "These skills are important to know as the foodservice industry continues to evolve."
ACF encourages all team competitors to familiarize themselves with the content of the new rules and regulations. In addition, the 2007 award applications are now available online. For more information, call the events management department at the ACF national office at (800) 624-9458.
Free Crisco Professional® Pan Release Sample!
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