ACF Today Vol. V, No. 7
March 19, 2007
In this edition . . .

  • 2007 American Culinary Federation Regional Conference News
  • Host an ACF Train-the-Trainer Workshop and Expand Your Education
  • Earn Continuing Education Credit at the Dietary Managers Association Expo
  • Subscribe to SIZZLE, the only national magazine written for up-and-coming culinarians
  • Know a tool that is easy to use and is also safe?
  • CAFÉ Announces 2007 Educator Workshops and Leadership Conference

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, Idaho

Approaching Deadlines:

  • 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) 688-5253.

Programming news:

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.

Ice Art
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, Spokane, Wash.

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 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

Southeast Regional Conference, April 29 - May 1, Nashville, Tenn.

Approaching Deadlines:

  • 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.

Conference Hotel
Sheraton Music City Hotel
777 McGavock Pike at Center City
Nashville, TN 37214-3175

Host an ACF Train-the-Trainer Workshop and Expand Your Education

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 become certified.

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 below.


April 3-4

Scottsdale Culinary Institute
Scottsdale, Ariz.
Garry Waldie, CEC, CEPC, CCE, AAC
(610) 564-3157

May 9-10
J. Sargeant Reynolds Community College
Richmond, Va.
John Maxwell, CEC, AAC
(804) 908-3636

June 6-7
Career and Technology Center
Lebanon, Pa.
Michael Harants, CEC, CCE, AAC
(717) 605-6323

July 11-12
Fox Valley Technical College
Appleton, Wis.
Jeffrey Igel, CEC, CCE, CCA, AAC
(920) 735-5643

August 1-2
Columbus State Community College
Columbus, Ohio
James Taylor, MBA, CEC, AAC
(614) 287-5061

August 22-23

September 5-6
Sullivan University
Louisville, Ky.
Walter Rhea, CMPC, CEC, CCE, AAC, HHOF
(520) 456-6504

September 26-27
Art Institute of California
San Diego, Calif.
Mark Blaauboer, CEC
(858) 598-1348

October 10-11
Alaska Culinary Academy
Seward, Alaska
Robert Wilson, CEC, CCE
(907) 224-6103

November 7-8

No dates will be scheduled due to the holidays

Earn Continuing Education Credit at the Dietary Managers Association Expo

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

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 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 Sizzle today!

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

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


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


  • 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. 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 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 CE hours and Purdue University CEUs awarded at all CAFÉ events

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