ACF Today Vol. V, No. 5
February 19, 2007
In this edition . . .

  • 2007 American Culinary Federation Regional Conference News
  • 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 Convention
  • American Culinary Federation Certification Rings Now Available
  • Make Plans to Attend the 2007 International Restaurant & Foodservice Show of New York
  • CAFÉ Announces 2007 Educator Workshops and Leadership Conference





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 be explored.


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, Milwaukee


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 money!


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 Course Revision


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 available
Sunday, March 25, 2007
North Hills Country Club
Milwaukee, Wisconsin
Cost $125
For ticket information, please contact Greg Wozniak, CEC, AAC:
ACF Chefs of Milwaukee
P.O. Box 0894
Germantown, WI 53022
gwozni@yahoo.com



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.


Central Region
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, Ridgedale, Mo.
ACF Springfield/Branson Chefs Association
Sponsors: Hans Schadler, CEC, AAC; Jerry Vincent, CEC, AAC


Northeast Region
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, Md.
ACF Professional Chefs Association of South Jersey
Sponsors: John Carbone, AAC; Alfonso Contrisciani, CMC, AAC


Southeast Region
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, Fla.
ACF Tampa Bay Culinary Association, Inc.
Sponsors: Bryan Frick, CEC, AAC; Wolfgang Bierer, CMPC, CEC, CCE, AAC


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, Colo.
Old Dominion ACF Chapter
Sponsors: Rene Marquis, CEC, CCE, PCEC, AAC; Roland E. Schaeffer, CEC, AAC, HOF


Western Region
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, AAC


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 Orlando, Fla.


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, Nev.
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 Convention

Chef Designs, the official provider of ACF regional conference and national convention logo apparel, is taking preorders on ACF logo chef coats. Order your official ACF event apparel today! For other merchandise, visit www.chefdesigns.com.


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 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




CAFE


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 www.CafeMeetingPlace.com.


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:

THIRD-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"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 www.CafeMeetingPlace.com or call (410) 268-5542 today for dates, educational agendas, registration and hotel information