The Culinary Insider - Nov. 13, 2007 (Vol. V, Issue 27)
Dear ACF members, sponsors and partners:
The American Culinary Federation is pleased to present you with The Culinary Insider, our new ACF Today. It has been visually enhanced for your reading enjoyment and technologically improved for ease of use.
The Culinary Insider will continue to provide you with the latest ACF news and industry updates. This is just one of the many online enhancements planned for the near future, and I hope you find it as informative and appealing as I do.
John Kinsella, CMC, CCE, AAC
Plan for the 2008 ACF Regional Conferences
The new year will be here before you know it, so now is the perfect time to plan for the 2008 ACF Regional Conferences. Early bird discounts are available on attendee registration, trade show exhibitor booths, hotel room rates and airfare.
For the most up-to-date information--schedules, host hotel and city profiles, downloadable registration forms, and more--for each of the 2008 ACF Regional Conferences, visit www.acfchefs.org. When it comes to Achieving Culinary Excellence, it's never too early to plan.
Central Regional Conference - Register Now!
February 8-10, 2008; Hyatt Regency Crown Center, Kansas City, Mo.
Southeast Regional Conference - Register Now!
March 1-3, 2008; Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner
Northeast Regional Conference - Register Now!
April 5-7, 2008; Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner
Western Regional Conference - Register Now!
April 19-21, 2008; Hilton Salt Lake City Center, Salt Lake City, Utah
Going to a Regional Conference? NewChef Fashions, Inc. is proud to be the official logo merchandising partner for the 2008 ACF Events Series. Visit the NewChef Web site and order your conference logo apparel today!
Support ACF Culinary Team USA in the Quest to Bring Home the Gold
ACF Culinary Team USA is journeying to the Internationale Kochkunst Ausstellung International Culinary Art Competition, a.k.a. the "culinary Olympics," in Erfurt, Germany, where they will face more than 30 international culinary teams, and they need your help.
Donate today and become part of the most dynamic, influential culinary team in America.
ACF Chapters, Take Note
The ACF chapters that raise the most money and have the highest percentage of member participation by March 31, 2008, will each receive a visit by an ACF Culinary Team USA member. The team member will attend a chapter meeting and demonstrate the skills necessary to be a world-class chef. Any chapter that raises more than $15,000 will receive an all expense paid trip for one individual, chapter's choice, to apprentice for Team USA at the IKA.
Be a Part of Culinary Excellence by Supporting America's Team on a Global Level
With your corporate sponsorship, the team's professional and educational development will be able to continue, and the United States will have the world's best culinary experts representing America at home and abroad in cooking competitions.
Organizations partnering with the team gain international exposure and premium positioning for their featured brands through successful brand and channel marketing, advertising, promotions, e-marketing research and menu development. ACF offers several levels of partnership to best suit your marketing needs, and a partnership with ACF Culinary Team USA is one of the most unique and prestigious in the culinary industry.
Companies interested in partnering with ACF can contact American Culinary Federation at (800) 624-9458.
Current sponsors of ACF Culinary Team USA are Chef Revival; Club Managers Association of America; Fortessa; Kraft Foods Global; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and Westchester Country Club.
Knowledge Bowl News Flash!
Changes are in store for the Baron H. Galand Knowledge Bowl. Pearson Prentice Hall and the American Culinary Federation are discussing a makeover for the incredibly popular team competition that includes the addition of audio and video clues and challenges, an interactive Q&A session with the audience during breaks, prize giveaways and more.
"Making the game more interactive and adding a higher-tech element will breathe some added excitement into what is already a highly competitive event," said John Kinsella CMC, CCE, AAC, ACF national president. "The Knowledge Bowl has been an iconic part of our annual events for over a decade, and we feel that it can become an even more integral part of our educational programming if given the right tools."
Downloadable registration forms are available online at www.acfchefs.org. The application fee for 2008 will be $250 to remain consistent with other student competitions held at the regional conferences. The deadline for application submission for teams competing in the Central and Southeast regional conferences is December 31. The deadline for teams completing in the Northeast and Western regional conferences is February 28, 2008.
The competition is open to teams from ACF chapters, ACF apprenticeship programs and accredited American Culinary Federation Foundation Accrediting Commission (ACFFAC) institutions. Knowledge Bowl teams compete at their respective ACF Regional Conference. The winning team from each region earns the right to vie for the national title during the ACF National Convention in Las Vegas. For more information on the Knowledge Bowl, and the entire 2008 ACF Events Series, visit ACF online, or call toll free (800) 624-9458.
ACF 2008 U.S.A.'s Chef of the Year™ Award Application Deadline Approaching
The application for the 2008 U.S.A.'s Chef of the Year™ Award, sponsored by Unilever Foodsolutions, is only available online or by calling the Events Management Department at (800) 624-9458. The deadline to return completed applications is November 30.
ACF Events Goes You Tubin'
Want to learn more about the 2008 ACF Events Series? Then check out the latest ingredients in the ACF pantry, chock full of video clips and photos from the 2007 Regional Conferences and National Convention, many of which were sent in by members. The video provides a fun and energetic overview of ACF, its programs and events. Take a look--you might be a star!
Call for Papers for ACF Conferences and Convention
The American Culinary Federation Foundation (ACFF) is seeking papers for presentations at the 2008 and 2009 regional conferences and national convention.
Contemporary topics sought include:
- Nutrition and Nutritional Cooking
- Molecular Gastronomy
- Sanitation and Safety
- Curriculum Planning and Development
- Teaching Methodology
- Culinary Business Planning
- Educational Psychology
- Cost Control Techniques
- Financial Management Techniques
- Marketing Techniques for Culinarians
Interested parties are asked to submit an abstract, 150 words or less, and narrative by Dec. 14. The title and abstract should be descriptive of the presentation, and the narrative should include a three- to five-page topic rationale, expected outcomes and learning activities. A brief biography of the presenter is also required.
Inquiries should be directed to Kristy Begley, director of education, at firstname.lastname@example.org or mailed to American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095.
Make the Holidays Last All Year Long with NCR & Sizzle
Give The National Culinary Review and Sizzle to co-workers, family & friends at a special discounted price.
The National Culinary Review, ACF's flagship publication, provides the latest in menu trends, industry news and more.
Sizzle is exclusively for culinary students with articles on trends, techniques, emerging job markets, mentoring and more.
The National Culinary Review - $19.95
Sizzle - $14.95
BOTH for $29.95
Subscribe today by ordering online at www.acfchefs.org or by calling (800) 624-9458 ext. 141. Applies to subscriptions in the U.S. only, and is valid until December 31, 2007.
What It Means to be a Certified Chef
Certified chefs mean quality in the kitchen. The ACF Certification Program ensures that chefs are competent, skilled and educated. Employers know that certified culinarians possess a thorough knowledge of nutrition, food safety and sanitation, and culinary supervisory management. Being certified verifies to employers that you have the ability, knowledge and initiative to make a difference. Want to climb the ladder to the top? Get certified. With the knowledge you gain during the certification process, you will realize your potential to excel.
Some of ACF certified chefs have stated:
- Becoming certified made me realize my potential!
- Becoming certified was easier than I thought, even though I did not attend a culinary school.
- Becoming certified has helped me build confidence, so I could strive for the top position in my company.
- Becoming certified has helped me gain recognition with my peers.
For more information, visit the ACF Web site, or contact the ACF Certification Department at (800) 624-9458, or e-mail email@example.com.
WACS Launches Certification Program
The World Association of Chefs Societies, a global network of more than 70 different countries chefs' associations, has launched a worldwide chef certification program. This program recognizes significant achievement in professional cooking and catering for chefs around the world. Certification is based on international standards of education and training, and ACF is honored to be the administrator.
Visit the ACF Web site for additional information and eligibility or call ACF at (800) 624-9458.
Phillips Foods - A Crab Cake for Any Menu
There's simply no reason not to menu a crab cake, Phillips offers a variety of high-flavor, economical crab meat grades that conform to any cuisine style and budget. When crafting a signature crab cake for your restaurant, your selection of crab meat choices extends beyond jumbo lump.
Consider the following grades of Phillips Crab Meat when building your next crab cake:
Backfin--Backfin is a blend of broken pieces of jumbo lump and special-grade crab meat, so it yields nice flake content at a lower cost.
Special--Often considered the most versatile grade for the widest range of recipes, special crab meat consists of the smaller flakes of white meat from the body of the crab. Special is perfect and profitable for crab cakes because it carries the same bright-white color and delicate flavor as backfin and jumbo lump, but at less cost.
Claw--Picked from the swimming fins of the crab, claw meat is a dark meat with a sweeter flavor profile and denser, firmer texture. (Think dark in terms of poultry meat, and you get the idea). Claw meat is ideal for crab cakes because it allows accompaniment by richer sauces--the flavor of the crab shines through.
Chefs should experiment with blending different crab meat grades--such as claw meat with backfin--for a unique crab flavor. The white meat of backfin lends itself to delicate sauces, whereas the dark meat of claw can hold up to more intense and vigorous flavors. Ideally, a 3-to-1 ratio of white to dark crab meat will make any crab-cake concoction delightfully more crabby in flavor. When you purchase Phillips crab meat, simply blend a can of each grade.
For more information visit www.phillipsfoods.com.
Jones Dairy Farm - Cherry Hardwood Bacon
You will love it--bacon with a hint of sweetness, combined with the unsurpassed quality of Jones Dairy Farm. Cherry Hardwood Bacon is cut from lean, hand-selected pork bellies, slow smoked using cherry hardwood, then air chilled for a wonderfully rich and smooth flavor in every slice. We take extra time to make our bacon, so the flavor develops slowly and doesn't have a salty aftertaste. New Cherry Hardwood Bacon is a unique and flavorful option for soups, entrees and sandwiches, or on the side of your breakfast items!
Jones Dairy Farm is the quality leader for natural breakfast sausage, bacon, Canadian bacon and ham. Want to learn more? Contact your distributor or Jones Dairy Farm representative for details and product samples. You may also contact Bryon Coleman, National Sales Manager, firstname.lastname@example.org.
ENTER FOR A CHANCE TO WIN A CULINARY TRIP TO NAPA From Pepperidge Farm® Distinctive Crackers!
You could win a Distinctive Culinary Experience on the West Coast campus of the renowned Culinary Institute of America at Greystone in Napa, California. The perfect setting to enjoy elegant wine, cheese--and crackers!
The four-day/three night Grand Prize trip for two includes airfare, deluxe accommodations, rental car, $500 spending money and dinner for two at the fabulous Wine Spectator Greystone Restaurant.
Or you could win one of 100 second prizes: a one-year subscription to Gourmet magazine.
Hurry! Sweepstakes ends 11-30-07. No purchase necessary. To register and for official rules, visit pepperidgefarmcrackers.com. Enter sweepstakes promotion code ENACFDCR.
Try newly redesigned, redefined Pepperidge Farm Distinctive Crackers.
Request a Free Sample and Rebate Offer.
Visit pepperidgefarmcrackers.com for complete details. You'll also discover delicious toppable/poppable/pairable serving ideas.
OHAUS Valor 3000 Xtreme - "Bright Backlit Display for Clear Results"
To make its results clear, each Valor 3000 Xtreme uses a bright, backlit LCD display and dedicated text-based weighing units indicators. No longer do you have to decipher which unit the scale is in -kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water and it will also tell you which of the two weighing modes--% weighing or specific gravity determination. One, some or all of the weighing units and modes can be enabled quickly by the user, with clear-text prompts from the SmarText menuing system. No cryptic code numbers are required, and the easy menu structure allows you to quickly configure the Valor 3000 Xtreme to your needs. Models from 200g x 0.01g to 6kg x 1g for dry use, and washable models from 300g x 0.02g to 6kg by 2g. Come see all of the new OHAUS products at the International Baking Industry Expo in Orlando. For more information or to receive 25% off list and free shipping, call (800) 672-7722 ext. 7021. Offer code ACFE11, valid until 12/7/2007 and offer only from Ohaus.