ACF Today Vol. V, No. 11
April 30, 2007
In this edition . . .

  • 2007 American Culinary Federation National Convention and Trade Show
  • Award Applications Available for CCF 2007 Michael Ty Endowment Fund
  • Attend the National Restaurant Association Restaurant, Hotel-Motel Show®
  • Cook Street School of Fine Dining Receives ACFF Assurance Award
  • Proctor & Gamble Professional™ Products

2007 American Culinary Federation National Convention and Trade Show

July 21-24, 2007
Orlando World Center Marriott Resort & Convention Center
8701 World Center Drive, Orlando, FL 32821

Join us at the Orlando World Center Marriott where you will lose yourself in more than 200 acres of beautifully landscaped grounds that includes championship golf, six pools, award-winning restaurants and an exquisite Florida spa experience. Located only 1.5 miles from Walt Disney World and minutes from SeaWorld Orlando, Universal Orlando, and more, this Marriott resort is where adventure and excitement become a part of a fun-filled Orlando vacation.

The Marriott and ACF have teamed up to provide an unbeatable room rate for convention attendees. Reserve your room before June 24 and receive the discounted rate of $149 per night! This rate is good for three nights before and three nights after the convention. There won't be a better opportunity to experience a family vacation in one of the most sought-after vacation cities.

Act now and save! Visit for more information about the resort. Reservations can be made by calling (800) 380-7931. You must mention that you are an ACF convention participant to receive the discounted room rate. ACF is available to assist with all your convention travel needs. Contact Lockie Robbins at (800) 221-3915 ext. 105, or Sandra Gardner at (800) 352-2572, Monday - Friday 8:30 a.m. - 5:30 p.m. EST.

Enhance your culinary knowledge - Check out the hottest regional cuisines and the latest cooking trends and techniques from some of the most dynamic, talented chefs in the United States.

Chef Norman Van Aken - New World Cuisine Culinary Demo
Norman Van Aken, award-winning author and chef-proprietor of the internationally acclaimed Coral Gables restaurant NORMAN'S, and NORMAN'S at The Ritz-Carlton Orlando and Grande Lakes, Orlando, is the founding father of the visionary American culinary movement known as New World Cuisine; a brilliant, healthful fusion of Latin, Caribbean, Asian, African and American flavors. He is one of the only chefs in America to have won a James Beard Award, a Robert Mondavi Award, and a Food Arts Silver Spoon Award.

Van Aken is the author of three cookbooks including Norman's New World Cuisine (Random House, 1997). His work has appeared in The New York Times, Time, Newsweek, Charlie Trotter's cookbooks, Australian Vogue and many more. He has appeared on CNN, "Good Morning America," "CBS This Morning," "TVFN," "Emeril Live," and many other programs.

Sushi American Style with Sushi Chef Tracy Griffith
In this culinary demo, Chef Griffith will explain ways to overcome the common obstacles to preparing sushi, and how to get started with basic ingredients and tools while providing a step-by step illustration of techniques. The first female graduate of the California Sushi Academy in Los Angeles, Griffith is also an accomplished actress, musician and author, and is now partner and chef at Rika's on Sunset, a sushi restaurant on the Sunset Strip in Los Angeles.

General Session promises to deliver a balance of ACF business, culinary education and entertainment. Having chosen A Celebration of the Female Chef as his theme, ACF National President John Kinsella, CMC, CCE, AAC, is excited to have Kimberly Brock Brown, CEPC, CCA, AAC, and Lorena Garcia performing culinary demonstrations during the program.

Kimberly Brock Brown, CEPC, CCA, AAC, is corporate pastry chef and co-owner of Food Fetish, Inc., in North Charleston, S.C., a wholesale specialty foods distributor. Brown was previously executive pastry chef at Charleston Place Hotel, and The Grove Park Inn and Country Club in Asheville, N.C. A member of the ACF Greater Charleston, South Carolina Chapter, she has served two terms as chapter president.

Her General Session demo is entitled, "Deep South Decadence," and will highlight two of her most popular and favorite Southern-inspired desserts: White Chocolate Grit Cake with Brandied Peaches and Caramel Pecan Sauce, and Carolina Gold Rice Fruit Pudding. Brown will emphasize how she uses her experience, culinary training and presentation skills in concert with the convenience products that are available to create impressive, delicious and cost-effective desserts.

One of Miami's hottest chefs, Lorena Garcia was born and raised in Venezuela, and credits family gatherings as her career inspiration. "Bringing loved ones together to enjoy wonderful food - it is something that has always fulfilled me." After graduation from the culinary arts program at Johnson & Wales University in North Miami, Fla., Garcia set out on a world tour of great food cities. While in Paris, she landed her first job as an apprentice at The Ritz-Carlton. She went on to follow this with stints as a chef in several countries including Italy, Japan, Korea, Thailand and China. In 2005, Garcia opened Elements which features an eclectic blend of Latin and Asian-inspired dishes. Located in the heart of Miami's design district, the menu and décor reflect her simple and ethereal approach to cooking.

Garcia is currently the host of "El Arte del Buen Gusto," one of the highest rated shows on MGM's 'Casa Club TV' airing both in the United States and Latin America. She also appears weekly on Telemundo's nationally syndicated morning show, "Cada Dia con Maria Antonieta." She can also be heard on Univision Radio as the host of "Con Saxon," a national cooking show. Her dynamic appeal has also been recognized by Nestlé and Splenda®. Nestlé tapped her to host the nationally syndicated segment, "Cocinando con Nestle," and she is the spokeswomen for SPLENDA® No Calorie Sweetener.

Culinary Competitions for national awards are a key ingredient in professional development. Watch candidates from each of the four ACF regions compete for prestigious ACF awards: Chef Educator of the Year, U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions, Pastry Chef of the Year, sponsored by Splenda®, and Student Culinarian of the Year, sponsored by Custom Culinary, Inc. Additional competitions for students include the Student Team National Championship, sponsored by R.L. Schreiber, and the Baron H. Galand Culinary Knowledge Bowl.

Dine Fabulously. What's an ACF convention without great food? Meet Orlando World Center Marriott Executive Chef Jon Espelage and his culinary team. They will be responsible for incredible meals during the convention, including the annual ACF Chef Professionalism Award Luncheon, the formal and elegant President's Grand Ball and the annual American Academy of Chefs' Induction Dinner.

Dollar for dollar. The ACF National Convention is an incredible value. Don't miss the chance to increase that value further! Register by June 15 and receive a discount off the full registration rates. Don't wait, register today online at, or look for the registration form included in the current and future issues of NCR.

Award Applications Available for CCF 2007 Michael Ty Endowment Fund

The Chef & Child Foundation is calling for award applications for the 2007 Michael Ty Endowment Fund. Applications are available at, and are due by May 31, 2007.

The Michael Ty, CEC, AAC, Endowment Fund of ACFCCF was established in 2000. It is awarded annually to an ACF chef who has dedicated countless hours to fighting childhood hunger and obesity, working on behalf of the foundation and teaching the children who benefit from ACFCCF programs. The recipient of the award will have a donation made on his/her behalf to a charity selected by the recipient.

For more information, contact

Attend the National Restaurant Association Restaurant, Hotel-Motel Show®

The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show® will take place May 19-22 in Chicago, and promises to be an exciting time for all who attend!

Join more than 73,000 of your colleagues for the world's most comprehensive look at the trends and technologies shaping the restaurant industry. More than 2,100 exhibiting companies from more than 100 countries will demonstrate the latest products and technologies. There will also be more than 60 free education sessions delivering solutions for today's challenges.

Chef Day
May 22 is Chef Day, and chefs are asked to wear their chef coats. This is an outstanding opportunity to network with other chefs from around the world, see cooking demonstrations, and find the latest trends in food, beverages, ingredients, equipment and food-safety techniques.

The day also features these special chef-focused education sessions:
* Culinology and Innovation in Food Product Development, 10-11:30 a.m.
* How to Capitalize on Growing Consumer Interest in Health and Nutrition, Noon-1:30 p.m.
* Going Organic: Views from the Farm and the Kitchen, 2 - 3:30 p.m.

ACF Culinary Regional Team USA Defends Title at American Culinary Classic
You won't want to miss ACF Culinary Regional Team USA defending the U.S. title at the American Culinary Classic, May 19-22, at the Culinary Scene. Held every four years, this international culinary competition features 12 teams from around the world: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.

ACF Culinary Regional Team USA is led by team coach Jill Bosich, CEC, CCE, AAC, executive chef/energy programs advisor, Southern California Gas Company, Downey, Calif., ACF Orange Empire Chefs & Professional Cooks Association; and Team Captain Michael Matarazzo, senior sous chef, Westchester Country Club, Rye, N.Y., ACF National Chapter. Team members are: Scott Fetty, chef/instructor, Pennsylvania Culinary Institute, Pittsburgh, ACF Pittsburgh Chapter; Joseph M. Leonardi, department chair and assistant professor, Johnson & Wales University College of Culinary Arts, Providence, R. I., ACF Rhode Island Chapter; Craig Peterson, executive chef, Hallbrook Country Club, Leawood, Kan.; ACF Greater Kansas City Chefs Association; and Timothy Prefontaine, CSC, executive sous chef, River Oaks Country Club, Houston, ACF Chapter of Northern New Hampshire; and Mellisa K. Root, pastry chef, River Oaks Country Club.

Visit for information and competition schedules. The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with ACF, and is sanctioned by the World Association of Chefs Societies.
Registration is $70 per person, and you can register online at Have your company's tax ID number and credit card ready. If you have questions, e-mail, or call customer service at (312) 580-5410.

Cook Street School of Fine Cooking Receives ACFF Assurance Award

Cook Street School of Fine Cooking in Denver is the most recent recipient of the American Culinary Federation Foundation (ACFF) Educational Assurance Award. The Professional Food & Wine Career Program offered at the facility has met or exceeded ACFF standards for quality culinary education. Executive Chef and Director of Cook Street School of Fine Cooking Michael Comstedt, CEC, CCE, has designed and implemented a specialized culinary-art training program that meets or exceeds its own standards, and provides the outcomes that they predict for graduate success.

The ACFF Educational Assurance program recognizes specialized and short-term culinary programs that are designed and administered with quality of education as the main focus. The program requires an application to illustrate the mission and objectives of the program, followed by a site visit by at least two ACF-certified chefs to verify that the administration, instructional staff and facilities meet or exceed high educational standards. To see other ACFF Educational Assurance recipients, visit

Proctor & Gamble 
Professional™ Products
Proctor & Gamble Professional™ Products

Procter & Gamble Professional™, the away-from-home division of consumer products giant Procter & Gamble, provides the foodservice industry with a complete line of cleaning and sanitation solutions for establishments that serve and prepare food, including restaurants, schools, supermarkets and health care facilities.

The Foodservice business provides holistic programs with quality products, equipment and employee training materials to enable back and front of house cleaning and sanitation. The business features a complete line of Dawn® products consisting of Dawn Manual Pot and Pan Detergent, Dawn Packets, Dawn Power Dissolver, Dawn Heavy Duty Degreaser and Dawn Heavy Duty Floor, all designed to remove tough grease on back of house kitchen surfaces. Other products featured in the Foodservice business include Comet® Cleaner with Bleach, Spic and Span® Disinfecting All-Purpose Spray & Glass Cleaner and Clean Quick® Broad Range Quaternary Sanitizer.

In addition to the foodservice industry, P&G Professional is also a major player in the convenience store, janitorial and lodging segments, to which it supplies trusted P&G brands such as Tide®, Downy®, Mr. Clean®, Spic and Span, Febreze®, Bounty®, Folgers® and Millstone®. P&G Professional also features its own brand, P&G Pro Line™, a complete line of products for finished floors, carpets, and daily and specialty cleaning.

P&G Professional offers complete solutions through products, services and support, and the division draws on P&G's technical expertise and resources to help customers solve problems.