ACF Today Vol. V, No. 3
February 5, 2007
In this edition . . .

  • 2007 American Culinary Federation Regional Conference News
  • ACF Train-the-Trainer Workshops Expand Culinary Education
  • Subscribe to SIZZLE, the only national magazine written for up-and-coming culinarians
  • Make Plans to Attend the 2007 International Restaurant & Foodservice Show of New York
  • Attention ACF members! Submit News for The National Culinary Review
  • CAFÉ Announces 2007 Educator Workshops and Leadership Conference

    2007 American Culinary Federation Regional Conference News

    Visit 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

    Approaching Deadlines:
    • 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) 281-3700.
    • Registrations are still being accepted for HANDS-ON WORKSHOPS at The Art Institute of Pittsburgh. Attendance is limited to 15 participants per session.

    Programming news:

    Experience the Sensuality of Food and Spark Passion in Customers
    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 industry.
    Presented by: Mary Zappone, CCE, chef instructor, Westmoreland Community College, Youngwood, Pa.

    Central Regional Conference, March 25-27, Milwaukee

    Approaching Deadlines:

    • Early registration discount deadline - February 25
    • 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.

    Programming news:

    Exploring the Flavors of Mexico, sponsored by Unilever Foodsolutions
    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, Ill.

    Western Regional Conference, April 15-17, Couer d'Alene, Idaho

    Programming news:

    Lifestyle Management: The Investing Chef - Focusing On Feeding Your Financial Future
    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, Tenn.

    Programming news:

    Feeding in Times of Disaster, presented by The American Red Cross
    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 affected areas.

    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 country.

    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 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, 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 listed below.

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

    March 14-15
    Anne Arundel 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

    May 22-23

    June 6-7

    July 11-12

    August 22-23

    Subscribe to SIZZLE, the only national magazine written for up-and-coming culinarians

    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 culinarians!

    One year subscription - $19.95 for four issues (published quarterly)

    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 for more information.

    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 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 floor
    • 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 Review

    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 personal accomplishments.

    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, with the subject line: A Toast Submission.


    CAFÉ Announces 2007 Educator Workshops and Leadership Conference

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

    Go to "Events" at

    2007 SCHEDULE

    • June 1-3 - "Pâtés and Forcemeats,"L'Academie de Cuisine, Gaithersburg, Md.
    • July 12-15 - "Breads: from Basic to Artisanal,"Florida Culinary Institute, West Palm Beach
    • July 27-29 - "American Regional Cuisine," Kendall College, Chicago
    • 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 attend.)

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

    Also ...
    Specifically for college-program directors and lead instructors:

    "Today's Issues, Tomorrow's Classroom"
    June 22-24, 2007
    Scottsdale Culinary Institute
    Scottsdale, Ariz.

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