ACF Today Vol. V, No. 5
February 19, 2007
In this edition . . .
- 2007 American Culinary Federation Regional Conference
- American Academy of Chefs Candidates Slated for Induction at 2007
ACF National Convention
- American Academy of Chefs Holding Officer Elections
- Chef Coats Available for the ACF Regional Conference and National
- American Culinary Federation Certification Rings Now
- Make Plans to Attend the 2007 International Restaurant &
Foodservice Show of New York
- 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 2007 events
calendar, including registrations, pricing, schedules, programming
details, host hotels and more.
Attention Northeast Region Educators:
There is still limited space available for the Educator Development
Series, sponsored by Canada Cutlery, Inc. Assessing Overall Student
Learning in Your Academic Program is scheduled for Friday, March 2, from
8 a.m. - 5 p.m. at the Westin Convention Center in Pittsburgh during the
2007 Northeast Regional Conference.
In this full-day workshop, explore how to assess overall student
learning in your culinary program by working with colleagues to develop
an assessment plan for a fictitious culinary program. This workshop will
help instructors articulate clear goals for student learning, align
curriculum with key goals, and build a "toolbox" of assessment
strategies. Methods for setting targets for assessment results, and for
building a climate of assessment among faculty and administrators, will
Presented by: Linda Suskie, executive associate director, Middle
States Commission on Higher Education, Philadelphia.
The cost to attend the Educator
Development Series is $125, which includes lunch. Registrations will
be accepted on site.
Spotlight on the Central Regional Conference, March 25-27,
Time is running out! The early
registration discount deadline is February 25. Registration forms
are available online at www.acfchefs.org. Register now and save!
Discounted room rate! The Hilton Milwaukee City Center is the
official conference hotel, offering convenience to all of the seminars,
demos, meetings and meals. It is also connected via sky-bridge to the
Midwest Airlines Center, site of the Taste of Wisconsin Trade Show. The
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. Stay here, stay warm, and save
Educator Development Series, sponsored by Canada Cutlery, Inc.
Sunday, March 25, 8 a.m. - 5 p.m.
Recipe for Success: Using Student Learning Outcomes for Meaningful
In this session, faculty will learn about and discuss methods for
ensuring that student learning outcomes are used intentionally and
meaningfully for enhancing pedagogy, student learning and course-design.
In this engaging workshop, participants will begin with a discussion on
how to use data to teach and methods for enhancing student learning.
Participants will leave with a renewed focus on how to use information
to measure students course goals and discover what impact specific
changes might having on student learning. In addition, a focus on
innovative course-design will encourage participants to rethink how they
teach their course.
Presented by: Catherine Wehlburg, Ph.D., professor, Texas
Christian University, Fort Worth, Texas.
The cost to attend the Educator Development Series is $125, which
includes lunch. Register
online through the ACF Web site.
Programming Update - Career Development Series
The 2007 Central
Regional Conference schedule offers more than 30 different seminars
and culinary demonstrations focusing on the areas of nutritional
education, sanitation and safety practices, business management and
supervisory skills, lifestyle enrichment and more. With topics ranging
from mustard to beer; from the flavors of Mexico to Blue Smoke barbecue;
and from understanding financial planning to country club cuisine and
foodservice trends - there's something for everyone.
American Academy of Chefs Dinner - Reservations still
Sunday, March 25, 2007
North Hills Country Club
For ticket information, please contact Greg Wozniak, CEC, AAC:
ACF Chefs of Milwaukee
P.O. Box 0894
Germantown, WI 53022
American Academy of Chefs Candidates Slated for Induction at 2007
ACF National Convention
The following chefs have been tentatively accepted for induction into
the American Academy of Chefs (AAC), ACF's prestigious honor society.
The AAC recognizes these chefs for their outstanding culinary
achievements, and for their long-time service to ACF and the culinary
profession. Induction will take place during the national American
Academy of Chefs meeting at the 2007 ACF National Convention, July 21-24
in Orlando, Fla.
Timothy England, CEC
Executive Chef, Calvin College Food Service, Grand Rapids, Mich.
ACF Greater Grand Rapids Chefs Association
Sponsors: Rajeev Patgaonkar, CEC, AAC; Joel Tanner, CEC, AAC
Robert Stricklin, CEC
Executive Chef/Director of Food & Beverage, Big Cedar Lodge,
ACF Springfield/Branson Chefs Association
Sponsors: Hans Schadler, CEC, AAC; Jerry Vincent, CEC, AAC
Curtis Eargle, CEC
Executive Chef, Maryland Club, Baltimore
Central Maryland Chefs & Cooks Association
Sponsors: John V. Johnson, CCC, CCE, AAC; Gerhard Kowalski, CMC, AAC
Edward Gozdowski, CEC
Executive Chef, V. Gladieux Enterprises, Ottawa Lake, Mich.
Maumee Valley Chefs Chapter ACF
Sponsors: Alfred Friedmann, CEC, CCE, AAC; Mark Wright, CEC, AAC
Paul Jensen, CEC
Executive Chef/Owner, Jensen Caterers, Holtsville, N.Y.
ACF Eastern Long Island Chefs Chapter
Sponsors: Stanley Jensen, CEC, CCE, AAC; Arthur Moyel, CEC, AAC
Frederick Parmenter, CEC, CCE
Director of Curriculum, Anne Arundel Community College, Annapolis,
ACF Professional Chefs Association of South Jersey
Sponsors: John Carbone, AAC; Alfonso Contrisciani, CMC, AAC
Elizabeth Baase, CEC
Executive Chef, Ramada Plaza Hotel, Macon, Ga.
ACF Middle Georgia Chefs Association
Sponsors: Steven Barron, CEC, AAC; Joseph Eidem, CEC, AAC
Allan Gazaway, CEC
Corporate Executive Chef, Nestlé FoodServices, Land O' Lakes,
ACF Tampa Bay Culinary Association, Inc.
Sponsors: Bryan Frick, CEC, AAC; Wolfgang Bierer, CMPC, CEC, CCE,
Todd Kazenske, CEPC
Executive Chef, Le Cordon Bleu, Atlanta
ACF Greater Atlanta Chapter, Inc.
Sponsors: Michael Deihl, CEC, CCA, AAC; Charles Vosburgh, CEC, AAC
David Longstaff, CEC
Senior Mission Command Food Advisor, U.S. Army, Colorado Springs,
Old Dominion ACF Chapter
Sponsors: Rene Marquis, CEC, CCE, PCEC, AAC; Roland E. Schaeffer, CEC,
Jean Hull, CCE
Owner, Jean's-Hospitality Consultant, Kailua-Kona, Hawaii
ACF Kona-Kohala Chefs de Cuisine, Inc.
Sponsors: Edward Frady, CEC, CCA, AAC; Elizabeth Mikesell, CEC, AAC
Mark Linden, CEC
Co-Owner, AM Chef…Will Travel, Anchorage, Alaska
ACF Alaska Culinary Association
Sponsors: Glenn Denkler, CEC, CCE, AAC; Walter Bronowitz, CCC, CCE,
Jay Marshall, CEC
Executive Chef, Spartan Shops, Inc., San Jose, Calif.
Santa Clara Valley Chapter
Sponsors: Bert Cutino, CEC, AAC, HBOT, HOF; Saliem Thomas, CEC, AAC
American Academy of Chefs Holding Officer Elections
The American Academy of Chefs (AAC) is holding officer elections.
Ballots will be mailed May 1, and are due by June 1. The new chair and
vice chair will be announced July 1, and will be installed during the
AAC member meeting at the 2007 ACF National Convention July 21-24 in
The AAC chair and vice chair serve a two-year term. The AAC chair is a
member of the ACF board of directors. The AAC vice chair is a member of
the American Culinary Federation Foundation board of trustees.
AAC Chair Candidate
Thomas Macrina, CEC, CCA, AAC
Executive Chef, The Desmond Great Valley Hotel, Malvern, Pa.
ACF Philadelphia Chapter
AAC Vice Chair Candidates
John Bogacki, CEC, CCE, AAC
Executive Chef, Westwood Country Club, St. Louis
Chefs de Cuisine Association of St. Louis Inc.
Stafford DeCambra, CEC, CCE, CCA, AAC
Resort Corporate Executive Chef, Pearl River Resorts, Choctaw, Miss.
ACF Choctaw Chapter
Joseph Eidem, CEC, AAC
Director of Food and Nutrition, Renown Regional Medical Center, Reno,
ACF High Sierra Chefs Association
John Kaufmann, CEC, AAC
Retired, Antioch, Ill.
ACF Chicago Chefs of Cuisine Inc.
James Taylor, CEC, AAC
Assistant Professor, Columbus State Community College, Columbus, Ohio
ACF Columbus Chapter
American Culinary Federation Certification Rings Now Available
The newly designed ACF certification rings are now available for sale
on the E-Store.
These 10K gold rings are elegant and recognize important milestones of
professional ACF certification. The ring is available in men and woman's
sizes as well as in all certification levels.
Chef Coats Available for the ACF Regional Conference and National
Chef Designs, the official provider of ACF regional conference and
national convention logo apparel, is taking preorders on ACF logo chef
your official ACF event apparel today! For other merchandise, visit
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
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
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