ACF Today Vol. V, No. 7
March 19, 2007
In this edition . . .
- 2007 American Culinary Federation Regional Conference
- Host an ACF Train-the-Trainer Workshop and Expand Your
- Earn Continuing Education Credit at the Dietary Managers
- Subscribe to SIZZLE, the only national magazine written for
- Know a tool that is easy to use and is also safe?
- CAFÉ Announces 2007 Educator Workshops and Leadership
2007 American Culinary Federation Regional Conference News
Milwaukee here we come! The 2007 ACF Central Regional Conference is only
a week away, March 25 - 27 at the Milwaukee Hilton City Center. Roughly
400 chefs and culinarians from all walks will be in attendance for three
days of networking, educational programming and social functions. The
ACF Chefs of Milwaukee are serving as the host chapter, along with David
Russell, CEC, AAC, the Central Regional Vice President.
Advanced registration is closed; however, onsite registration will be
available. Visit the Central
Regional Conference Web site for all the details.
Western Regional Conference, April 15-17, Couer d'Alene,
- Discounted room rate - The Couer d'Alene Resort and ACF have
partnered to offer conference attendees discounted room rate options
beginning at $109 per night for reservations made by March 22. The room
rate is also available three days before and after the conference dates.
Reservations can only be made by calling the hotel at (800)
Beer School - From Grain to Glass
This fun-filled seminar covers the styles, flavors and personalities
that encompass the true essence of beer, and focuses on the growing
popularity of the beverage's interaction with food. Your brewmaster will
explore the methods of brewing, cover the inevitable comparisons to wine
and food pairings, and explore how beer best complements certain types
of foods. MUST BE 21 or OLDER TO ATTEND. I.D. required.
Presented by: Jamie Emmerson, brewmaster, Full Sail Brewing Company,
Hood River, Ore.
This seminar offers a unique opportunity for participants to receive
instruction in the art of elegant ice sculpting. Covering the basics
from tool handling to precision technique, this instructional program
will provide participants with an overview of the skills needed for this
growing trend which is both "hot and "cool".
Presented by Dennis Fitzgerald, owner, Fitzgerald Ice Sculpting,
Attention Western Regional Golfers:
ACF Chef's de Cuisine of the Inland Northwest is proud to announce the
2007 Western Regional Conference Chef's Culinary Classic Golf
Tournament. The tournament will take place at the beautiful Coeur D'
Alene Resort Golf Course in Coeur D' Alene, Idaho on Sunday, April 15.
For more information, visit www.floatinggreen.com. This
will be a terrific way to kick-off the Western Regional Conference,
April 15 -17. Relax, network a little, and raise a few dollars for the
local ACF chapter.
If you need assistance with tournament registration, or need other
information related to the conference, please contact the Golf
Tournament Committee Coordinator Raymond Delfino, executive chef at the
Spokane Club at (509) 459-4539 (voice mail), (509) 993-9113 (cell phone
number), or e-mail email@example.com.
Southeast Regional Conference, April 29 - May 1, Nashville,
- Early Registration Discount Deadline - March 31, 2007
- Discounted Room Rate - Make your reservations before April 6, 2007
to receive the ACF Discounted Rate of $139 per night. You can also call
the hotel directly at (615) 885-2200.
Sheraton Music City Hotel
777 McGavock Pike at Center City
Nashville, TN 37214-3175
Host an ACF Train-the-Trainer Workshop and Expand Your
The American Culinary Federation (ACF) is continually 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 their practical exam to
Below is a list of planned dates for 2007. To add your site, please call
the ACF Certification Department at (800) 624-9458 X 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
Scottsdale Culinary Institute
Garry Waldie, CEC, CEPC, CCE, AAC
J. Sargeant Reynolds Community College
John Maxwell, CEC, AAC
Career and Technology Center
Michael Harants, CEC, CCE, AAC
Fox Valley Technical College
Jeffrey Igel, CEC, CCE, CCA, AAC
Columbus State Community College
James Taylor, MBA, CEC, AAC
Walter Rhea, CMPC, CEC, CCE, AAC, HHOF
Art Institute of California
San Diego, Calif.
Mark Blaauboer, CEC
Alaska Culinary Academy
Robert Wilson, CEC, CCE
No dates will be scheduled due to the holidays
Earn Continuing Education Credit at the Dietary Managers
The Dietary Managers Association (DMA) will hold their 47th Annual
Meeting & Expo at the Manchester Grand Hyatt in San Diego, Calif.
July 1-5, 2007. DMA leaders promise to deliver top-notch sessions and
targeted exhibits to meet the needs of foodservice professionals from
across the country.
Continuing their long history of providing cutting-edge education and
training, DMA's Annual Meeting & Expo has been accepted for
ACF-approved continuing education credits for use in initial and renewal
certifications. Total possible credits are 20.5 hours for those who
attend all of the educational events. Register to attend today!
For more information, visit www.dmaonline.org.
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 a new
career, reveals tips from successful chefs who have "made it," provides
step-by-step through basic techniques, and introduces exciting, emerging
fields in foodservice. Sizzle has something for everyone, whether it is
new information or refreshers for established culinarians! Subscribe to
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)
Contact Melissa Shrader for subscriptions or information by calling
(800) 624-9458 extension 129 or by emailing firstname.lastname@example.org.
Know a tool that is easy to use and is also safe?
Tired hands? Achy arms and shoulders? Sore feet? The National
Culinary Review would like to hear your picks for the tools that
help you avoid fatigue, strain or the demands of repetitive motion. From
easy grippers to super mixers, we're looking for tools that are easy to
hold/use/access and safe. An article will run in a future issue of the
NCR. If you would like to contact the writer, Ellen Birkett Morris,
please e-mail her at email@example.com.
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, Chicago.
Emphasis on the cuisines of the Midwest, New England, Pacific Northwest,
South and Southwest
- 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 CE hours and Purdue University CEUs awarded at all CAFÉ
Visit www.CafeMeetingPlace.com or
call (410) 268-5542 today for dates, agendas, registration and hotel