ACF Today Vol. V, No. 15
June 11, 2007
In this edition . . .

  • Planning to Attend the 2007 ACF National Convention?
  • The American Academy of Chefs Officer Votes are In!
  • ACF Practical Testing Train-the-Trainer Program-Coming to a Town Near You
  • Procter & Gamble Professional™ Products
  • Valor 3000 Xtreme - "Precision and Durability"
  • CAFÉ Workshops: It's Not Too Late to Register for the Second Half of Summer!



Planning to Attend the 2007 ACF National Convention?
$$$ Register Now and SAVE $$$

There's still time to take advantage of the early registration discount, but you better act fast. The deadline is June 15! It's easy to register online, or download the registration form.


Guest presenters include John Folse, CEC, AAC, HBOT, Martin Yan, HAAC, HHOF, Ewald Notter, Norman Van Aken, Lorena Garcia, The French Pastry School, and more! Add in the competitions, the Trade Show, the Knowledge Bowl, book signings, and meal functions… there's so much to do! Check out www.acfchefs.org for the complete programming schedule.


Don't delay - register today!


Take the Cold-Food Challenge!


Don't miss the 2007 ACF National Convention Culinary Salon, sponsored by The Art Institutes, which will take place during the Trade Show, July 22.


The cold-food salon is open to professionals and students. The entry fee is $50 for ACF members and $75 for nonmembers. First-place winners in each of the five categories receive $500, and all entries are eligible for ACF competition medals.


Applications are due by June 15. For categories and an application, visit www.acfchefs.org.


Judging Competitions Seminar Offered at ACF National Convention


ACF members interested in becoming ACF-approved competition judges may attend the required eight-hour training seminar for judging culinary competitions at the ACF National Convention, Friday, July 20, at 8 a.m. Current judges may attend in order to fulfill the refresher requirement needed to maintain status as an approved judge.


Candidates must be ACF members in good standing, be certified at the certified sous chef (CSC) level or higher, have won three gold medals and be approved for training by the chair of the Culinary Competition Committee. Attendees must register in advance with the national office and have an approved application on file. Contact Tracy Smith at (800) 624-9458, ext. 114, for more information or to register for the seminar.


Presented by: Jill Bosich, CEC, CCE, AAC, executive chef, Energy Programs Advisor, Southern California Gas Company, Downey, Calif.


Certified Master Chefs Dinner sponsored by 
Buckhead Beef Company and Le Cordon Bleu Schools North America


ACF is pleased to announce the Second Annual Certified Master Chefs Dinner during the 2007 ACF National Convention in Orlando on Sunday, July 22. The dinner, which will be held in the Orlando World Center Marriott, features certified master chefs working alongside ACF junior-members to create tasting plates that will excite even the most discriminating palate.


Don't miss this unique opportunity to meet and talk with Ernst Gruch, CMC, AAC, Steve Jilleba, CMC, CCE, AAC, John Kinsella, CMC, CCE, AAC, Edward Leonard, CMC, AAC, and other ACF-Certified Master Chefs.


Tickets are $100, and can be purchased online at www.acfchefs.org.


Support the Chef & Child Foundation and You Could Win Half


Looking for a win/win bet? The Chef & Child Foundation will hold a 50/50 raffle during the 2007 ACF National Convention in Orlando. The suggested donation is $5 for two tickets, $10 for five tickets or $20 for ten tickets. Get your tickets from any CCF board member. Tickets are available for purchase or contribution from 3:00 p.m. Friday, July 20 until 10:00 a.m. Tuesday, July 24. Half of the proceeds benefit Chef & Child Foundation and the other half goes to the winning ticket holder. Good luck!


A single winner will be chosen at random at a drawing conducted on Tuesday, July 24, at the Viva Las Vegas Awards & Recognition Brunch from 11:30 a.m. - 1:00 p.m. The cash prize is 50% of the total contributions towards the sale of tickets.


This raffle is sponsored by the American Culinary Federation Chef & Child Foundation, 180 Center Place Way, St. Augustine, Fla., 32095. No purchase or contribution is necessary. Minimum $2.50 per ticket donation is suggested.



The American Academy of Chefs Officer Votes are In!


On behalf of the American Academy of Chefs, John Minniti, CEC, AAC, AAC national chair, is pleased to announce that Thomas J. Macrina, CEC, CCA, AAC, has been elected as national chair and Stafford T. DeCambra, CEC, CCE, CCA, AAC, has been elected as national vice chair of the American Academy of Chefs. Chef Macrina has been a member of ACF since 1976, a fellow of the Academy since 1987, and has served the Academy as national vice chair since 2003. Chef DeCambra has been a member of ACF since 1981, and a fellow of the Academy since 1991.


The Academy would like to congratulate all the candidates on running their campaigns with professionalism and integrity. AAC is indeed fortunate to have so many chefs of such high caliber who wish to serve the organization. In addition, thank you to the membership of the Academy for their involvement and interest in this election. Of the 731 eligible voters, 483 ballots were returned. This is a 67% response rate.


The newly elected officers will be sworn in by President John Kinsella, CMC, CCE, AAC, during the Academy meeting on July 20 at 1 p.m., and will officially assume their duties as Academy officers at the close of the 2007 ACF National Convention.


Please find a summary of the vote distribution below:


National Chair
Thomas Macrina - 420 votes


National Vice Chair
Stafford DeCambra - 161 votes
John Bogacki - 49 votes
Joseph Eidem - 74 votes
John Kaufmann - 95 votes
James Taylor - 101 votes


Please join John Minniti in welcoming and supporting the new officers of the American Academy of Chefs.


ACF Practical Testing Train-the-Trainer Program-Coming to a Town Near You


A great opportunity for individuals interested in becoming certified or who are an ACF-certified executive chef, executive pastry chef, or culinary educator interested in becoming an ACF practical-exam evaluator, is to attend an ACF Train-the-Trainer (TTT) Program.


The next TTT program will be held in Appleton, Wis., at the Fox Valley Technical Center on July 11 and 12 from 9 a.m. to 4:30 p.m.


Schedule:
Day 1: An orientation and detailed overview of the ACF practical-testing guidelines and requirements. This presentation is perfect for new certification candidates and for those interested in becoming official ACF practical-exam evaluators. Pre-registration is required.


Day 2: Certification candidates will take an ACF practical exam (practical-testing fee applies) and ACF certified executive chefs, executive pastry chefs and culinary educators interested in becoming evaluators will serve as apprentice evaluators. Those certified chefs who have not taken the now required practical exam for certification must successfully complete the CEC or CEPC practical exam before becoming an evaluator. Applications to become official practical-exam evaluators must be on file at the ACF office prior to the event (no fees apply).


Certification candidates are encouraged to attend both days, and ACF exam evaluator candidates should plan to attend both days to fulfill some of the training requirements. A full description of requirements to become an ACF practical-exam evaluator is posted on the ACF Web site under certification.


To register for the Appleton program, log on to the ACF Web site under Education, Train the Trainer Program at www.acfchefs.org, or call the National Office at (800) 624-9458, Ext. 130.



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.


Valor 3000 Xtreme -"Precision and Durability"


The new Ohaus Valor 3000 Xtreme is a combination of high precision and durability with readabilities from 2g to 0.02g, depending on model. Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. For dry applications requiring xtreme precision, the Valor 3000 Xtreme has two models with sub-gram readability - 200g x 0.01g and 2kg x 0.1g. For everyday use, the Valor 3000 Xtreme has two models in 3kg or 6kg capacities, both by 1 gram of readability. When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g x 0.02g, 3kg x 1g, and 6 kg x 2g readabilities. Every model can be display weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water. All results are shown clearly in the bright, backlit LCD display with clear indication of the weighing unit you are using. Use all the units, or enable only the units you need. For more information or to receive 25% off list and free shipping, call (800) 672-7722 ext. 7021. Offer code ACFE1, valid until 7/31/2007 and offer only from Ohaus.


Ohaus


Center for the Advancement of Foodservice Education

It's Not Too Late to Register for the Second Half of Summer!


The Center for the Advancement of Foodservice Education (CAFÉ) offers a lineup of professional-development workshops designed for culinary professionals.


Go to "Events" at www.CafeMeetingPlace.com.


July 12-15, 2007 Breads: From Basic to Artisanal
Beginning on Thursday evening and offered at the Florida Culinary Institute in West Palm Beach, this workshop will be taught by master bakers who will cover quick breads, yeast breads and flat breads, along with a historical perspective of each variety.


July 27-29, 2007 American Regional Cuisine
Kendall College in Chicago will offer lecture, demonstration and hands-on experiences beginning Friday afternoon with highlighted ingredients from five American Regions: Pacific Northwest, Midwest, New England, South and Southwest.


August 2-5, 2007 International Cuisines & Wine
Beginning on Thursday evening, the Community College of Southern Nevada in Las Vegas is featuring four international cuisines: Mexican, contemporary Chinese, Eastern Mediterranean and French bistro along with a primer for matching wines to these very different cuisines. (Registrants must be at least 21 to attend.)


ACF continuing-education hours and Purdue University continuing-education units are available at all CAFÉ events.


Visit www.CafeMeetingPlace.com or call (410) 268-5542 for agendas, registration and hotel information.