The Culinary Insider - Dec. 11, 2007 (Vol. V, Issue 29)

Knowledge Bowl Registration Deadline for Central and Southeast Regionals is Dec. 31

The registration deadline for the 2008 Central and Southeast Regionals for the Baron H. Galand Knowledge Bowl, sponsored by Pearson Prentice Hall, is Dec. 31, 2007. Forms are available at and the application fee is $250. The deadline for the Northeast and Western regional conferences is Feb. 20, 2008.

The competition is open to teams from ACF chapters, ACF apprenticeship programs and accredited American Culinary Federation Foundation Accrediting Commission 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.

Changes Coming for ACF Certification

ACF certification will become an even greater résumé booster when new requirements go into effect in January 2008. The years-of-service requirements to earn various certifications have been reduced to allow chefs to earn certification for career advancement.

In the past, for example, chefs had to document work as an executive chef to qualify for certified executive chef status. With the new changes, certification shows employers that a chef has the skills needed to take on more responsibility. The ACF Certification Committee agreed with the more modern strategy of recognizing preparedness rather than career achievement as certification parameters.

Beginning in 2008, certification will be based on prerequisite skills needed for a new job or position rather than the validation of an existing position. Certification will now prepare you for the next step of your culinary career.

For more information on the new requirements for ACF certification, visit, or call the ACF national office at (800) 624-9458.

How would you like to be an ACE?

The ACF Certification Department has changed the title of practical examiner to approved certification evaluator or ACE. ACF practical exams are crucial to the process of certifying chefs around the country and more evaluators are needed across the nation in order to keep up with the growing number of candidates wishing to become certified.

At the present time, ACF has only 64 approved evaluators throughout the U.S. The goal is to double that number in 2008.

What can you do to become an ACE?

  • Be a certified executive chef or higher
  • Attend one of the Train-the-Trainer seminars
  • Send in your application to the ACF National Office
  • Take the practical exam (exceptions: 5 or more years as a certified culinary educator; winning a silver medal or higher in the categories F-1, F-4, F-5, G, P-1, or P-2 at any ACF/WACS competition; ACF approved competition judge; all CMC/CMPC; or received ACF certification after January 2003)
  • Apprentice four times at any ACF Test Site

If you have any questions, please contact Aimee Karaitis, certification manager, (800) 624-9458, ext. 122, or

2008 ACF Event Series Registration News

There is a plethora of ways to register for the 2008 ACF Regional Conferences. Registration forms are included in The National Culinary Review and Sizzle magazines. You can call the ACF office toll free at (800) 624-9458 and ask for a form to be faxed or mailed. You can visit the ACF Web site and download a form. Or, for instant gratification, you can now REGISTER ONLINE.

With so many options, now is the perfect time to take the leap. Early bird discounts are still available on attendee registration, trade show exhibitor booths, hotel room rates and airfare. Visit ACF online for more information on each of the 2008 Regional Conferences and the National Convention. When it comes to Achieving Culinary Excellence it's never too early to plan.

Central Regional Conference--February 8-10, 2008
Hyatt Regency Crown Center, Kansas City, Mo.
American Academy of Chefs Dinner

Southeast Regional Conference--March 1-3, 2008
Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner

Northeast Regional Conference--April 5-7, 2008
Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner

Western Regional Conference--April 19-21, 2008
Hilton Salt Lake City Center, Salt Lake City, Utah

National Convention--July 14-17, 2008
MGM Grand Hotel & Casino, Las Vegas, NV

NewChef Fashions, Inc. is the official Logo Merchandising Partner for the 2008 ACF Events Series. Visit the NEWCHEF Web site and order your conference apparel today!

AAC Central Regional Conference AAC Dinner

The American Academy of Chefs is pleased to announce its Central Regional Conference AAC Dinner taking place on Sat., Feb. 8 at 7 p.m. Executive Chef Mike Storm of Kansas City's prestigious Oakwood Country Club will host this elegant evening. The cost is $125 per person. Details regarding reservations and the menu will be available shortly. In the interim, questions can be directed to the AAC office by calling (800) 624-9458, ext. 102, e-mailing or faxing (904) 825-4758.

ACF Events Goes You Tubin'

Want to learn more about the 2008 ACF Events Series? Check out the latest ingredients in the ACF pantry, chock full of video clips and photos from the 2007 Regional Conferences and National Convention. The video provides a fun and energetic overview of ACF, its programs and events. Take a look--you might be a star!

Be a Part of America's official culinary team by sponsoring Culinary Team USA.

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by sponsoring Culinary Team USA.

Culinary Team USA is in competition mode preparing for the premier Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, known by many as the "culinary Olympics." Team USA will travel to Erfurt, Germany, to match skills against more than 30 other international teams in October 2008.

Since Culinary Team USA was formed in 1956 it has been a major player in competitions throughout the world. It won its first world-championship honor in 1960 and set the standard winning the IKA hot-food gold in three consecutive competitions from 1980 through 1988. Its record of excellence at IKA is established with repeated Top 10 finishes, including placing third overall in 2004.

Your contribution will directly influence the future of the culinary industry in supporting the team's effort to bring home the gold in 2008.

Corporate sponsorship not only aligns your company with the team, but provides international exposure and premium brand positioning for your company through benefits that include advertising, team promotions, e-marketing and more.

ACF sincerely thanks the following ACF Culinary Team USA sponsors:

Chef Revival, Club Managers Association of America, Fortessa, Westchester Country Club

Companies interested in partnering with ACF can contact American Culinary Federation at (800) 624-9458.


What's Hot What's Not

The National Restaurant Association turned to more than 1,000 members of the American Culinary Federation to survey their thoughts on the latest trends in food preparation and restaurants in its second annual "What's Hot What's Not" survey. The group found that bite-size desserts topped the trend list.

The 1,282 chefs were asked to rank 194 food and beverage items and preparation methods as "hot" "cool/passé" or "perennial favorites." Other "hot" trends included locally grown produce, organic produce, small plates and specialty sandwiches.

"I have seen these trends first-hand, so I know they are indeed the hottest right now," said ACF president John Kinsella, CMC, CCE, AAC, said. "The trend of small plates is definitely hot, including offering tasting menus of small portions of food, wine or other alcoholic beverages. The trend I see as the fastest growing in 2008 is the alternative-source ingredients--local produce, organics, sustainable seafood, grass-fed and free-range items."

Alcohol, both as a beverage and as an ingredient, also scored high on the survey. Craft beer, energy-drink cocktails, martinis/flavored martinis, mojitos, artisan liquors, organic wine, and specialty beer are among the top 20 "hot" items.

Press releases announcing the results with the a summary of the chef survey can be found at

Looking for the perfect holiday gift?

Looking for a thoughtful gift for the chef in your life, then look no further than the American Culinary Federation's e-Store. Autographed Cookbooks make great gifts.

Ever wonder how to win the war with your picky eater? Concerned about the nation's childhood obesity epidemic? In the book, Lunch Lessons, Changing the Way We Feed Our Children (Harper Collins Publisher, 2006); Ann Cooper, CEC and Lisa Holmes offer some of the answers and insight you are seeking. Filled with first hand knowledge of school cafeteria kitchens, helpful ideas for including kids in the kitchen, and ridiculously tasty, kid-friendly recipes, Lunch Lessons should be a tool in every parent's culinary arsenal.

For a taste of Miami in every bite, get Norman's New World Cuisine (Random House, Inc., 1997) by Norman Van Aken, HAAC, HHOF. This book has everything from cocktails and sunset snacks to soups and seviches, salads, and paellas. The book is filled with interesting anecdotes and some very original recipes. After all, who doesn't want to try Voodoo Beer Steamed Shrimp with West Indian Cocktail Salsa?

White House Chef: Eleven Years, Two Presidents, One Kitchen (John Wiley & Sons, 2007) by Walter Scheib & Andrew Friedman is perfect for the cook who enjoys a challenge. The stories in this easy reading micro-memoir make your want to try the recipes that your favorite first family enjoyed. From a hectic audition, to juggling in the media circus, to cooking for the likes of Nelson Mandela, Walter Scheib's White House Chef is much more than your average cookbook; it's a truly great read.

The e-Store never closes, so when you visit feel free to browse through our full collection of books by celebrated authors. Gift giving season has begun; surprise your favorite chef today! Limited supplies are available; order yours prior to December 14 to ensure arrival before Christmas.

The National Culinary Review - $19.95
Sizzle - $14.95
Both - $29.95

The National Culinary Review provides the latest in menu trends, industry news and more. Sizzle is exclusively for culinary students with articles on trends, techniques, emerging job markets and mentoring.

Subscribe today by ordering online at or by calling (800) 624-9458 ext. 141. Offer applies to subscriptions in the U.S. only, and is valid until Jan. 31, 2008.

WACS Congress Dubai 2008

The World Association of Chefs Societies biennial congress brings together more than 1,000 of the world's leading leisure-industry professionals. The 2008 congress, hosted by the Emirates Culinary Guild, will be held at Dubai International Convention & Exhibition Centre May 12-15, 2008.

Join fellow culinarians at these exciting events:

  • Inaugural Global Chef's Challenge
  • Dr. Bill Gallagher Junior Chefs' Forum
  • Meat & Livestock Australia Black Box Culinary Challenge
  • Hans Bueschkens Memorial Trophy
  • Seminars and Workshops
  • Dubai International Showcase

ACF offers a travel package from May 8-16, 2008, that includes:

  • Novotel Hotel Dubaisimilar, seven nights
  • Breakfast daily
  • Airport meet-and-greet, transfers, round trip
  • Registration: delegate or accompanying person (delegate registration includes all meals and events itemized in the official congress program; accompanying person registration includes select meals and events)
  • Shuttle service from hotel to venue, two round trips per day
  • City tour of Dubai plus one additional tour to be announced
  • Visa for Dubai
  • Assistance with airfare to Dubai (airfare not included in package)
  • Taxes and service charges

Junior Culinarians receive a special rate!

For package prices, reservations or detailed information, contact Debbie Kelder, CTA, ACF travel services manager, at or (602) 466-2294.

Heirloom breeds, organic, naturally raised, locally grown and antibiotic-free pork--niche pork producers can supply the special attributes your customers want. Visit to find what you're looking for.

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Looking for new seafood ideas, recipes and insider trends? Who better to provide than Phillips Foods, the company that has delivered top quality crab and seafood products to the foodservice industry for nearly 100 years.

Sign up for Phillips Seafood Insider newsletter and each month you will receive on-trend recipes delivered to your inbox, product spotlights on new Phillip and Asian Rhythms brands and on-trend seafood favorites from Phillips, as well as a new feature coming in 2008--monthly seafood rebates and offers exclusive to our Seafood Insider reader.

Click here today to sign up or visit and select Foodservice/Newsletter Sign Up section.

CAFÉ Announces 2008 Educator Workshops and Leadership Conference

The Center for the Advancement of Foodservice Education (CAFÉ) offers professional-development workshops for foodservice instructors and commercial chefs at all levels.

Go to "Events" at


  • June 20-22 - "The Art of Presentation," L'Academie de Cuisine, Gaithersburg, Md.
  • July 17-20 - "Teaching Front-of-House Operations," Pennsylvania Culinary Institute, Pittsburgh (for dining-room and front-of-house instructors)
  • July 24-26 - "Desserts & Fine Chocolates," Florida Culinary Institute, West Palm Beach
  • Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary Institute, San Jose, Calif. Emphasis on Japanese, Pacific Fusion and Italian

Register by May 1 for all CAFÉ events for best registration discount!

Specifically for college-program directors and lead instructors:

"Ultimate Leadership: Redefining Excellence in Foodservice Education"
June 27-29, 2008
Hosted by Kendall College

Keynoters: "Eating Trends in the Unite States," Harry Balzer, vice president, The NPD Group, and "How to Flip the Switch: Working with Students and Young People of Today's Generation," Charles Carroll, CEC, AAC, author, Leadership Lessons from a Chef.

Field trips (one free with registration) include the sights and tastes unique to Chicago (special presentation at French Pastry School)
Breakout sessions include the "greening" of Kendall College, healthier menu items, taste sensitivity, adapting new eating patterns to foodservice, effective classroom demonstrations, new classroom technologies, alternate career paths for students.

ACF CE hours and Purdue University CEUs awarded at all CAFÉ events

Visit or call (410) 268-5542 for dates, agendas, registration and hotel information.

OHAUS Valor 3000 Xtreme - "Precision and Durability"

Encased in a complete, stainless steel housing, the new Valor 3000 Xtreme provides 10x overload and shock protection.

For dry applications requiring xtreme precision, the Valor 3000 Xtreme has two models with sub-gram readability--200g x 0.01g and 2kg x 0.1g.

For everyday use, the Valor 3000 Xtreme has two models with either 3kg or 6kg, both by 1 gram of readability.

When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g x 0.02g, 3kg x 1g, and 6 kg x 2g readabilities. Every model can be display weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water. All results are shown clearly in the bright, backlit LCD display with clear indication of the weighing unit you are using. Use all the units, or enable only the units you need.

Come see all of the new OHAUS products at the International Hotel, Motel & Restaurant Show in New York City.

For more information or to receive 25% off list and free shipping, call (800) 672-7722 ext. 7021. Offer code ACFE12, valid until 12/28/2007 and offer only from Ohaus.