ACF Today, Vol. IV, No. 27
December 27, 2006

In this edition...

• Congratulations to the United States Army Culinary Arts Team!
• ACF Train-the-Trainer Workshops Expand Culinary Education
• ACF Northeastern Regional Conference Offers Hands-On Training
• New Courses to Launch on ACF's eCulinary Professional Development Site
• Registration Deadline Approaching for 2007 Baron H. Galand Knowledge Bowls
• ACF Chef & Child Foundation Accepting Applications for Little Oscar Award
• Academy Fellows - Application Deadline Approaches
• Nominations Open until December 31 for American Academy of Chefs Elected Positions
  
  

Congratulations to the United States Army Culinary Arts Team!

The United States Army Culinary Arts Team (USACAT) placed fourth overall and won two gold medals, one in hot-food competition and one in cold-food competition at the EXPOGAST 2006 Culinary World Cup international culinary competition in Luxembourg from November 18-22.

The team competed among 10 national military teams, and put forth a tremendous effort in the four-day intense culinary competition with only one member having international competition experience going into the competition.

"This year we faced tough competition with five other countries winning gold in both hot-and-cold food," said captain SFC Rene Marquis, CEC, CCE, PCEC, AAC. "The team was young but extremely talented, and our two gold medals showed the culinary world that we are an exceptional team."

Marquis, the personal executive chef at the Defense Logistics Agency, Ft. Belvoir, Va., joined five other who round out the team: SGT Jesse Ward, military chef, Pentagon, Washington, D.C., SGT Joshua Spiess, CC, military chef, Old Garde Dine Facility, Ft. McNair, Washington, D.C; SGT Forine Nevins, military chef, Pentagon, Washington, D.C.; SGT Wayne Darden; military pastry chef, Pentagon, Washington, D.C.; and SSG Elizabeth Justo, military pastry chef, Ft. Sill, Lawton, Okla.

The team was managed by CW4 Robert Sparks, CEPC, officer-in-charge of the military culinary training program in Ft. Lee, Va. The team advisors were Roland Schaeffer CEC, AAC, HOF, CW4 David Longstaff, CEC, MSG David Turcotte, CEC, and SFC Mark Morgan.

ACF Train-the-Trainer Workshops Expand Culinary Education

The American Culinary Federation (ACF) is continually expanding its network to provide opportunities for culinarian involvement in the development and expansion of the profession. In so doing, the Train-the-Trainer (TTT) workshop has been developed to increase the number of evaluators and certified culinarians across the country.

Most recently a TTT workshop took place at the Western Culinary Institute on November 4 and 5 in Portland, Ore. It was a successful event, with 11 participants attending the evaluator portion of the workshop and 10 candidates who took the ACF practical exam leading to either initial or upgraded certification.

ACF encourages you to become involved in the further development of the profession by choosing an available date and hosting a TTT workshop and practical test in your area. Individuals may also attend one of these workshops to become an evaluator or to take their practical exam to become certified.

Below is a list of planned dates for early 2007. To add your site, please call the ACF Certification Department at (800) 624-9458 X 130. Or, if you are interested in attending one of the TTT programs to become a practical test evaluator or take a practical test, please contact the ACF Certification Department or the site contact/coordinator listed below.

2007

January 10-11
University of Missouri - Columbia
Columbia, Mo.
Leslie G. Jett, CEC
(573) 884-3485

February 15-16
Ivy Technical Community College
Indianapolis, Ind.
Jeff Bricker, CEC
(317) 921-4516

March 14-15
Anne Arundell Community College
Glen Burnie, Md.
Frederick A. Parmenter, CEC, CCE
(410) 777-1225

April 4-5
Scottsdale Culinary Institute
Scottsdale, Ariz.
Garry Waldie, CEC, CEPC, CCE, AAC
(610) 564 - 3157

ACF Northeastern Regional Conference offers Hands-On Classes

From sausage making or ice carving to a tutorial in taking the certification practical exam, there is something for everyone at the 2007 Northeastern Regional Conference in Pittsburgh. On Saturday, March 3, attendees can participate in a 3.5 hour hands-on, interactive class taught by top chefs at The Art Institute of Pittsburgh. The school is within walking distance of the headquarter hotel. The cost is $75 and classes are limited to 15 attendees each. Pre-registration is required. Complete the registration form at http://www.acfchefs.org/Content/Events/RegionalConferences/Northeastern/programs.htm#SMCF.

New Courses to Launch on ACF's eCulinary Professional Development Site

ACF's eCulinary Professional Development Institute will launch two new training courses and one new certification course beginning in January 2007. Cost Control for Foodservice Operations will again be offered (first session was fall of 2006) along with Introduction to the Foodservice Industry and Introduction to Cooking for the first time.

Although eCulinary training courses are designed to meet the needs of ACFF registered apprentices, they also provide needed learning in the professional community. Registration for winter courses will be December 26 - January 7 with classes beginning on January 8. Training courses cost $299 each plus state tax and are worth 30 hours of continuing education.

ACF's eCulinary certification center will also launch "Certification for Culinary Educators" the third course in the series that prepares individuals for ACF professional certifications. Other certification courses include "Certification for Cooking Professionals" and "Certification for Baking and Pastry Professionals."

The new course, "Certification for Culinary Educators," is specific to the ACF Certified Secondary Culinary Educator (CSCE) and/or Certified Culinary Educator (CCE) application requirements and includes study materials in all subjects pertaining to their specific ACF certification exams. The course content also includes information on the four key subject areas required for all culinary educators: Curriculum Development; Teaching Methods; Education Psychology; and Assessing Student Learning.

Along with study information, each user will have access to practice ACF written certification exams whereby they can test their knowledge. Certification training courses cost $199 each plus state tax and are worth 20 hours of continuing education. Visit us at www.acfchefs.org/eculinary.

Registration Deadline Approaching for 2007 Baron H. Galand Knowledge Bowls

Are you ready to put your culinary knowledge to the test? If yes, register to compete in the 2007 Baron H. Galand Culinary Knowledge Bowl. The competition is open to teams from ACF chapters, ACF apprenticeship programs, and accredited/certified American Culinary Federation Foundation Accrediting Commission institutions. Registration applications are due no later than December 31.

Teams compete at their respective ACF regional conference Baron H. Galand Knowledge Bowl competition. The winners from each regional competition will advance to the ACF national competition at the 2007 ACF National Convention.

Registration applications must be accompanied by a $150 registration fee. Applications that are not postmarked by December 31, 2006, will not be considered. Visit the ACF's Web site at www.acfchefs.org/Content/Education/KnowledgeBowl.htm for the Official Competition Rules, Guidelines and application.

ACF Chef & Child Foundation Accepting Applications for Little Oscar Award

The ACF Chef & Child Foundation (CCF) Little Oscar award recognizes those ACF chapters that put forward an exceptional effort to advancing the mission of the ACF Chef & Child Foundation in its fight against childhood hunger and obesity.

The deadline for submitting applications is January 15, and applications may be downloaded from the ACF's Web site at www.acfchefs.org/Content/ACFPrograms/ChefandChild/Awards/Awards.htm or by calling (800) 624-9458. The national Little Oscar award winner will be selected from among the four regional winners at the ACF National Convention.

Academy Fellows - Application Deadline Approaches

If you, or someone you know, would like to be considered for induction into the American Academy of Chefs, please contact the Academy office at (800) 624-9458 or by email to academy@acfchefs.net. Applications must be postmarked no later than December 31.

Nominations Open until December 31 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 active Academy Fellow in good standing. Please submit your nomination in writing to the AAC office at 180 Center Place Way, St. Augustine, FL 32095.

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, and must be postmarked no later than December 31.

©2007 American Culinary Federation

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