CAFÉ Announces 2007 Educator Workshops and Leadership
2007 American Culinary Federation Regional Conference News
Visit www.acfchefs.org for the
most up-to-date information covering the entire 2007 events calendar,
including registrations, pricing, schedules, programming details, host
hotels and more.
Northeast Regional Conference, March 2-4, Pittsburgh
- Discounted room rate - The Westin Convention Center Pittsburgh is
offering an ACF discounted room rate of $129 through February 7.
This rate will increase to $155 after February 7. Book your
reservation online or by calling the hotel directly at (412)
- Registrations are still being accepted for HANDS-ON WORKSHOPS
at The Art Institute of Pittsburgh. Attendance is limited to 15
participants per session.
Experience the Sensuality of Food and Spark Passion in
Sunday, March 4
This presentation will discuss the definition of sensuality as it
relates to food, customers' reactions and expectations, and suggested
food combinations. Participants will have the opportunity to taste and
experience specific foods and combinations designed to create a sensual
culinary experience. Through interactive participation, attendees will
share their experiences and project future uses of foods that will
"spark the passion" in their customers, while helping chefs develop an
out-of-the-box marketing edge in today's competitive hospitality
Presented by: Mary Zappone, CCE, chef instructor, Westmoreland
Community College, Youngwood, Pa.
Central Regional Conference, March 25-27, Milwaukee
- Early registration discount deadline - February
- Discounted room rate - The Hilton Milwaukee City Center, the host
hotel, is offering a discounted room rate of $139 through March 10.
There is no flexibility on this deadline! After March 10 room
rates will increase to $179. Book your reservation online or by
calling the hotel directly at (414) 271-7250.
Exploring the Flavors of Mexico, sponsored by Unilever
Tuesday, March 27
An in-depth study of Mexico's regions, cultures and ingredients will
uncover the unique flavors that make up this country's varied and
popular cuisines. Rudy Smith will explore Mexico's great culinary
legacy, share cooking secrets and prepare dishes that you too can
recreate in any region of the United States.
Presented by: Rudy Smith, CEC, Unilever Foodsolutions, Lisle,
Western Regional Conference, April 15-17, Couer d'Alene, Idaho
Lifestyle Management: The Investing Chef - Focusing On Feeding Your
The U.S.D.A. Food Pyramid influences your health and your business; do
you understand how the Financial Planning Pyramid can influence both as
well? This workshop will increase your knowledge about personal savings,
investments and financial planning. It will also provide you with
several tools to use in building your own financial road map to
accumulating assets, building wealth and planning for retirement. Learn
more about your options regarding life insurance, maximizing your 401(k)
plan, and establishing the right retirement plan if you are an
owner/operator. This session will include a question and answer session
to address specific concerns and provide direction and resources for
meeting your particular objectives.
Presented by: Kathleen S. Bowen, CFP, CLU, ChFC, Mind's Eye Resource
Management, LLC, Denver, Colo.
Southeast Regional Conference, April 29 - May 1, Nashville,
Feeding in Times of Disaster, presented by The American Red
The American Red Cross has been designated as the lead agency for mass
care by the federal government in the National Response Plan. This
workshop focuses on mass care feeding operations in times of disaster,
and will explain what the Red Cross and its service delivery partners do
to respond to the feeding needs of the American public in disaster
ACF Train-the-Trainer Workshops Expand Culinary Education
ACF is 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
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 a practical exam to
Below is a list of planned dates for early 2007. To add your site,
please call the ACF certification department at (800) 624-9458, Ext.
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
Ivy Technical Community College
Jeff Bricker, CEC
Anne Arundel Community College
Glen Burnie, Md.
Frederick A. Parmenter, CEC, CCE
Scottsdale Culinary Institute
Garry Waldie, CEC, CEPC, CCE, AAC
Subscribe to SIZZLE, the only national magazine written for
Sizzle magazine, geared toward young culinarians, predicts the food
trends of tomorrow, offers real-life advice on excelling in your new
career, reveals tips from successful chefs who've "made it," takes you
step-by-step through a basic techniques, and introduces you to exciting,
emerging fields in foodservice. Sizzle has something for everyone,
whether it is new information or refreshers for established
One year subscription - $19.95 for four issues (published
Bulk subscriptions - $9.95 each for one year (min. of 5
subscriptions, mailed to one address)
Call Melissa Shrader at (800) 624-9458 or email firstname.lastname@example.org for more
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 coveted title
Attention ACF members! Submit News for the The National Culinary
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 email@example.com,
with the subject line: A Toast Submission.
CAFÉ Announces 2007 Educator Workshops and
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. Mexican, Bistro French, Contemporary
Chinese and Eastern Mediterranean. (Registrants must be at least 21 to
Register by May 1 for all CAFÉ events for best registration
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
Keynote: Jesse Cool, chef/owner, Cooleatz Restaurants, Menlo
Park, Calif., and author, Your Organic Kitchen.
Master classes (one included free with registration) include Wine
with International Flavors, Catering to an Aging Population, The Art of
Presentation, The Art of Lamb (hands-on fabrication), and Generations,
Genders and Going Forward.
Breakout sessions include Teaching Team-Building in the
Classroom, Food Allergies: What You Need to Know, Teaching Current
Issues, How to Get Published, Media Coaching, and Burn Out or Burn In -
How to Create and Maintain a Great Place to Work.
ACF continuing-education hours and Purdue University CEUs awarded
at all CAFÉ events
Visit www.CafeMeetingPlace.com or
call (410) 268-5542 today for dates, educational agendas, registration
and hotel information