ACF Today, Vol. IV, No. 19
September 07, 2006

In this edition...

  • Plan Now to Attend the 2007 American Culinary Federation Conferences & Convention!
  • eCulinary Professional Development Institute is Helping Cooks and Chefs Get Certified
  • Nominations are Open for 2007 American Culinary Federation Awards
  • Nominations are Open for American Academy of Chefs Elected Positions
  • Order Your Copy of Club Cuisine: Cooking With A Master Chef Today at
  • Is Your Chapter Ready for Childhood Hunger Day?
  • It's ALL About New at the Florida Restaurant & Lodging Show Taking Place September 8-10 at the Orange County Convention Center in Orlando, Fla.

Plan Now to Attend the 2007 American Culinary Federation Conferences & Convention!

Each year the American Culinary Federation holds a regional conference in the Central, Western, Northeastern and Southeastern parts of the United States. Culinarians and foodservice industry professionals consistently attend these shows that are highly regarded for their distinctive regional flavors.

Whether you want to sharpen your skills at a workshop, earn certification points by attending a lecture or make invaluable business contacts with accomplished culinary professionals, the table is set for you. Downloadable registration forms are available at, so register early and save!

The 2007 schedule is as follows:
Northeastern Region, March 2-4, Pittsburgh, Pa.
Central Region, March 25-27, Milwaukee, Wis.
Western Region, April 15-7, Coeur d'Alene, Idaho
Southeastern Region, April 29-May 1, Nashville, Tenn.

The flagship of the American Culinary Federation's event lineup is the annual national convention and tradeshow. Thousands of attendees, from culinary students to accomplished master chefs and food industry professionals, travel across the United States to stay current on the latest industry trends and recognize the nation's top culinary talents.

No other gathering has such a variety of professionals and personal development opportunities, industry networking, vendor supplies, and much more. With awards ceremonies, chefs' dinners and culinary competitions, these shows promise to satisfy even the largest of conventioneer appetites.

The Marriot World Center in Orlando, Fla., is host to the 2007 National Convention from July 20-23. Check the ACF Website at as details are being added regularly.

eCulinary Professional Development Institute is Helping Cooks and Chefs Get Certified

Since launching the eCulinary Web site in November of 2005, more than 1,000 users have tried at least one of the products. They include practice ACF written exams for each certification level, monthly National Culinary Review quizzes, and most recently the certification training courses for cooking and baking professionals. For more information, visit

Nominations Open for 2007 American Culinary Federation Awards

All ACF chapter presidents should have received applications for 2007 American Culinary Federation awards. ACF encourages all members and/or chapters to nominate someone. Please review the candidate eligibility to make sure your nominee meets the established criteria. Remember that the forms can be downloaded from the ACF Web site at, or you can contact the ACF events management department at (800) 624-9458 to have a form mailed to you.

Nominations Open for American Academy of Chefs Elected Positions

Nominations are open for the national chair and national vice chair positions of the American Academy of Chefs (AAC). Nominations will remain open until December 31. To nominate a candidate, you must be an Academy Fellow in good standing. Please submit your nomination in writing to the AAC office at 180 Center Place Way, St. Augustine, FL 32095.

All nominations must be postmarked no later than December 31 to be valid. All candidates accepting nomination are required to respond in writing. Acceptance letters should also be sent to the AAC office.

Order Your Copy of Club Cuisine: Cooking With A Master Chef Today at

Club Cuisine: Cooking with a Master Chef (Wiley 2006) contains more than 150 recipes that, until now, have typically been enjoyed by members of private clubs, along with helpful hints and insights to create these sought-after dishes. Written by ACF Immediate Past President and Certified Master Chef Edward G. Leonard, CMC, AAC, Club Cuisine is a must have for serious chefs.

Featured recipes include amuse-bouches, seafood, beef, and pasta dishes, as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country. Caterers and restaurant owners will also find complete seasonal menu items. Order your copy today by visiting ACF's online eShop at

Is Your Chapter Ready for Childhood Hunger Day?

In 1995, The American Culinary Federation Chef & Child Foundation, Inc. reached out across America with our first Childhood Hunger Day national awareness campaign. Every year since then, October 16 has been the day ACFCCF highlights the importance of proper nutrition for America's children and the chefs who work to solve the problems of childhood hunger and malnutrition.

To celebrate Childhood Hunger Day, each chapter in New Jersey does their own event and works together to make the New Jersey Statewide Childhood Hunger Day Forum a huge success. Partnerships with the USDA help target at-risk kids and create opportunities to reach out and make a difference in the community.

This year, the New Jersey State Childhood Hunger Day Forum will be held at the Food Bank of Monmouth & Ocean Counties in Neptune, NJ on Monday, October 16th, at 9am.

If you would like to get more information on how you can create a similar Childhood Hunger Day event in your community, please contact Thomas Yanisko, CEC, AAC, at or download the ACF Childhood Hunger Day Handbook from the CCF section of

It's ALL About New at the Florida Restaurant & Lodging Show taking place September 8-10 at the Orange County Convention Center in Orlando, Fla.

The Show sizzles like never before with NEW features to enrich and enthrall you:

  • Hospitality & Lodging
  • PMQ's Orlando Pizza Show
  • Gordon Food Service Demo Theater
  • Ultimate Barista Challenge
  • Nightlife Corner
  • Chain & Multi-Unit Operator Summit
  • Restaurant Rookie Boot Camp

It's About You!

Inspire your business as you source from among more than 550 leading foodservice and hospitality suppliers with fresh new foods and the latest beverages, equipment and services. Plus, get the best industry education at the free seminars and exclusive Culinary Institute of America courses.

It's About Time!
Get a year's worth of sourcing and market information in only three days! REGISTER NOW at Be sure to use priority code ACF to save $5 off the $45 registration fee.

Sponsored by: Florida Restaurant & Lodging Association
Produced and Managed by: Reed Exhibitions

Participating Organizations: ACF, BarFly Group, Culinary Institute of America, The Culinary Source, Florida Beef Council, Gordon Food Service, Iowa Pork, Land o' Lakes, Liquid Promos, Nation's Restaurant News, PMQ's Orlando Pizza Show, Restaurants and Institutions, R.L. Schreiber, US Foodservice, Visit Florida, Whole Cup and Wisconsin Cheese

Crisco Professional Pan Release SprayCrisco Professional® Pan Release Spray Awarded the ACF Seal of Approval

A reputation for homemade goodness and consistent performance - Crisco Professional® Pan Release Spray has been awarded the American Culinary Federation (ACF) Seal of Approval. After scrupulous testing by an ACF-certified team of chefs, Crisco Professional® Pan Release Spray met the criteria set for application, physical properties and performance to earn the prestigious national recognition. Made with an exclusive, patented formula, Crisco Professional® Pan Release Spray is developed to produce less foam and offers more complete and consistent surface coverage and better overall performance. Register at to receive your free sample.

©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.