ACF Today, Vol. V, No. 2
January 23, 2007
In this edition...
- 2007 American Culinary Federation Regional Conference
- Register for Apprenticeship Training Classes on eCulinary's
Professional Development Site
- Nominate a Chef for the Hermann G. Rusch Chef's Achievement
- Make Plans to Attend the 2007 International Restaurant &
Foodservice Show of New York
- Attention ACF members! Submit News for The National Culinary
- The National Peanut Board Announces Student Chef Culinary
- CAFÉ Announces 2007 Educator Workshops and Leadership
2007 American Culinary Federation Regional Conference News
Visit www.acfchefs.org for the
most complete and up-to-date information covering the entire 2007 events
calendar, including registrations, pricing, schedules, programming
details, host hotels and more.
The 2007 Northeast Regional Conference, March 2-4, Pittsburgh
- Early registration deadline - February 1
- Discounted room rate - The Westin Convention Center Pittsburgh is
offering an ACF discounted room rate of $129 through February 7.
The room rate is also good for two days before and two days after the
conference dates. Book your reservation online or by calling the
hotel directly at (412) 281-3700.
- Registrations are now being accepted for HANDS-ON WORKSHOPS
at The Art Institute of Pittsburgh. Attendance is limited to 15
participants per session
Beer Gourmet Program, sponsored by Anheuser-Busch - Sunday,
March 4, 10 - 11:30 a.m.
George Reisch, a fifth-generation brew master, and a 28-year veteran of
Anheuser-Busch, Inc., will present an understanding of how beer
complements food and serving and cooking with beer. He will be teaming
with Sam Niemann, Anheuser-Busch's corporate chef, to create sampling
flights that demonstrate the "art" of pairing beer with food.
2007 Central Regional Conference, March 25-27, Milwaukee
- Early registration deadline - February 25
- Discounted room rate - The Hilton Milwaukee City Center is offering
an ACF discounted room rate of $139 through March 10. The room
rate is also available three days before and after the conference dates.
Book your reservation online or by calling the hotel directly at
Kosher 101- The Chef's Perspective - Tuesday, March 27, 1:30 - 3
p.m. & 3:30 - 5 p.m. Designed to demystify an often misunderstood
topic, this session gives an overview of Jewish dietary law and how it
relates to modern cuisine. Samuel Glass, CEC, CCE, CCA, will share his
insights and knowledge through a combination of lecture and PowerPoint
2007 Western Regional Conference, April 15-17, Couer d'Alene,
Teeing It Up In Coeur d'Alene - The 2007 Western Regional
Conference Chef's Culinary Classic Golf Tournament will take place at
the beautiful Coeur d'Alene Resort Golf Course on Sunday, April 15.
There are 144 tee positions available and registrations are now
being accepted. Please contact the Golf Tournament committee coordinator
Raymond Delfino, CEC, at (509) 459-4539, or e-mail email@example.com
for more information.
2007 Southeast Regional Conference, April 29 - May 1, Nashville,
A major highlight of the event will be the Wild
Horse Saloon Songwriter's Night on April 29. A benefit for
childhood hunger awareness in middle Tennessee, this gala will feature
the sights, sounds and flavors of Music City complete with cocktails,
music, dinner, music, a songwriter's roundtable, line dancing and-you
guessed it MUSIC! A portion of the proceeds will be donated to Nashville
Metropolitan Schools to further efforts in childhood nutritional
education and the eradication of childhood hunger in our schools and
Register for Apprenticeship Training Classes on eCulinary's
Professional Development Site
Register now for "Introduction to the Food Service Industry" or
"Introduction to Cooking," two of the American Culinary Federation
Foundation's (ACFF) apprenticeship training courses offered on ACFF's
eCulinary Professional Development Institute site.
Classes begin January 29, and run through April 7, 2007. ACFF
apprenticeship courses are designed for the young culinarian, but are
also valuable to the experienced chef who wants to refresh his or her
knowledge of culinary arts. ACFF also offers certification training
courses, practice certification written exams and National Culinary
Review quizzes online through the eCulinary Web site.
ACFF eCulinary apprenticeship and professional-development courses are
worth 30 points of ACFF continuing-education hours or three
continuing-education units. The cost for each course is $299 plus state
tax. Register today at www.acfchefs.org/eculinary.
Nominate a Chef for the Hermann G. Rusch Chef's
Ballots for the Hermann G. Rusch Chef's Achievement Award have been
mailed to all chapters in good standing. The deadline for returning the
ballots to the ACF national office is February 21. Regional
winners for this prestigious award will be announced at their respective
The award, formerly the Hermann G. Rusch Humanitarian Award, honors
chefs who have demonstrated the highest level of commitment to both ACF
and the culinary profession. Such chefs, through their involvement with
and contributions to ACF and our craft, have advanced the culinary
profession and ensured the enrichment of students, our members and those
in the profession.
Make plans to attend the 2007 International Restaurant &
Foodservice Show of New York
Join thousands of your fellow culinarians at the 2007 International
Restaurant & Foodservice Show of New York, March 4-6 at the Jacob K.
Javits Convention Center.
As an ACF member, you will receive a $5 discount off the regular
registration fee throughout the Show. Register, and type in
Priority Code: WL11.
Check out www.internationalrestaurantny.com
for a list of all the NEW and exciting special events, including:
- Nation's Restaurant News New Product Gallery-
with more than 100 new products for you to discover and sample
- NEW! PMQ's New York Pizza Show-running at the same time and place as
the International Restaurant & Foodservice Show of New York
- NEW! Japanese Demonstration Theater and Pavilion-where you can see
historical food-preparation techniques demonstrated on the Show
- NEW! Ultimate Barista Challenge - The New York premiere where
professional barista prepare their signature espresso beverages for a
panel of discerning judges
- NEW! New York Wine Expo-20 wineries from around the globe will
display their products each day. Brought to you by the creators of the
Boston Wine Expo
18th Annual US Pastry Competition-with leading chefs competing for the
Attention ACF members! Submit News for the The National
ACF is looking for member news to include in A Toast in The National
Culinary Review. Current members are encouraged to submit news
announcements that include award recognition, new positions and/or
In addition, members are encouraged to include a headshot and or
photograph. If taking the image with a digital camera, use the highest
setting the camera allows. Each submission will be considered; however,
publication cannot be guaranteed. Announcements and photos may be
emailed to firstname.lastname@example.org,
with the subject line: A Toast Submission.
The National Peanut Board Announces Student Chef Culinary
The National Peanut Board announces the Wide-Open World of Peanuts
Student Chef Innovation Award-a culinary competition designed to find
and showcase the most creative talent among student chefs today. Student
chefs are invited to enter their innovative peanut and peanut-product
Judges will evaluate culinary creations that use USA-grown peanuts,
peanut butter, defatted peanut flour and/or roasted aromatic peanut oil
in recipes in five categories: beverage, appetizer/tapas/small plate;
main course; side dish; and dessert, including dishes that are enjoyed
any time of the day - breakfast, lunch or dinner. Each recipe must
incorporate at least one-half cup of peanuts and/or other peanut
Student chefs can enter their culinary inspirations at www.nationalpeanutboard.org
through February 28, 2007.
CAFÉ Announces 2007 Educator Workshops and Leadership
The Center for the Advancement of Foodservice Education (CAFÉ)
offers professional-development workshops designed for foodservice
instructors at all levels.
Go to "Events" at www.CafeMeetingPlace.com.
- June 1-3, "Pâtés and Forcemeats," L'Academie de Cuisine,
- July 12-15 - "Breads: from Basic to Artisanal," Florida Culinary
Institute, West Palm Beach
- July 27-29 - "American Regional Cuisine," Kendall College,
- Aug. 2-5 - "International Cuisines & Wines," Community College
of Southern Nevada, Las Vegas (must be at least 21 to attend).
Specifically for college-program directors and lead instructors:
THIRD-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"Today's Issues, Tomorrow's Classroom"
June 22-24, 2007
Scottsdale Culinary Institute
ACF continuing-education hours and Purdue University CEUs awarded at all
Visit www.CafeMeetingPlace.com or
call (410) 268-5542 today for dates,
educational agendas, registration and hotel information!
©2007 American Culinary
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