ACF Today Vol. V, No. 17
June 26, 2007
In this edition . . .


  • Planning to Attend the 2007 American Culinary Federation National Convention?
  • Attention: American Culinary Federation Foundation Accreditation Program Coordinators and Compliance Directors
  • ACF Practical Testing Train-the-Trainer Program-Coming to a Town Near You
  • The OHAUS EB-"Computes Baker's Percentages"


Planning to Attend the 2007 American Culinary Federation National Convention?

Discounted Room Rate Now Offered Until July 1!

The discounted room rate of $149 per night is now available for ACF convention attendees until July 1. This rate is good for three nights before and three nights after the convention. Act now and save! There won't be a better opportunity to experience a family vacation in one of the most sought-after vacation cities.
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.

Certified Master Chefs Dinner

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 J. Kevin Walker, CMC, Ernst Gruch, CMC, AAC, Steve Jilleba, CMC, CCE, AAC, Daniel Scannell, CMC, John Kinsella, CMC, CCE, AAC, Edward Leonard, CMC, AAC, and other ACF-Certified Master Chefs.
Tickets are $100, and can be purchased online at

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.

The original application due date of June 15 has been extended. For categories and to submit an application today, visit

ACF Culinary Youth Team USA Tryouts
to be held at ACF's 2007 National Convention

Teams of young chefs from around the country will compete on Sunday, July 22 at the Orlando World Center Marriott to determine who will represent ACF Culinary Youth Team USA.

There will be a cold-food and hot-food portion to the competition. For the cold-food portion, teams will be required to produce two restaurant platters for two. For the hot-food portion, teams will be required to produce a four-course signature meal for four in the standard ninety-minute time frame.

The following teams will compete on Sunday:

Thomas Recinella CEC, AAC
ACF Chefs and Cooks of the Catskill Mountains
Felix Sturmer
ACF Greater Kansas City Chefs Association
Randy Torres
Santa Clara Valley Chapter
Rudy Garcia
Chefs de Cuisine Association of California
Aidan Murphy CMC Chefs de Cuisine Association of St. Louis

The winning team will be known as the ACF Culinary Youth Team USA. A runner-up team may be selected as an apprentice team for ACF Culinary National Team USA based on performance.

ACF Culinary Youth Team USA is part of the ACF Culinary Team USA three tiered structure that includes the national and regional teams, and is managed by Steven Jilleba, CMC, CCE, AAC, chair of the ACF Culinary Competitions Committee and corporate executive chef at Unilever Foodsolutions, Lisle, Ill. The team will compete at the International Culinary Exhibition (IKA)-more commonly know as the "culinary Olympics" in Erfurt, Germany, in October 2008." For more information, visit

Attention: American Culinary Federation Foundation Accreditation Program Coordinators and Compliance Directors

American Culinary Federation Foundation
Accreditation Workshop
Wednesday July 25, 2007
9 a.m.- 4 p.m.
Orlando Culinary Academy
8511 Commodity Circle, Orlando, FL 32819

$125 and includes lunch, handouts, disk of reporting files, round-trip transportation to the school from the ACF National Convention hotel

Workshop overview:

  • Understand the recent developments in ACFFAC standards
  • Ascertain ACFFAC policies and procedures and required knowledge and competencies
  • Learn about the requirements for bachelor's degree accreditation and eligibility requirements
  • Roundtable discussions of recent program changes and networking of ideas
  • Detailed review of electronic self-study and delivery format

Complete the registration form, and mail it in with your payment by Monday, July 9 to:

Candice Childers
Accreditation Manager
American Culinary Federation Foundation
180 Center Place Way
St Augustine, FL 32095

Call Candice Childers, American Culinary Federation Foundation Accreditation Manager, (800) 624-9458, ext. 120

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.

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, or call the National Office at (800) 624-9458, Ext. 130.

The OHAUS EB-"Computes Baker's Percentages"

Along with the new Valor 3000 Xtreme, OHAUS offers another scale for the quick calculation of Baker's Percentages - the OHAUS EB. Just tare your container, scale your flour in one of four weighing units - kg, g, lb and oz - and then press the "%" key. Each ingredient weighed after this will be displayed as a % of the flour's weight. No more hand calculations of what 35% of the flour weight is - the EB will tell you. The EB also features a wide housing and large 11.6 x 8.9" removable stainless steel platform which can accommodate large pans and bowls, and its four large rubber feet provide a firm stance on the work surface. Offering a level of precision not found in other baker's scales, the EB comes in four models from 3kg (6.6lb) x 0.1g to 30kg (66lb) x 1g. Results are shown clearly in the large, backlit LCD display, and for easy portability, the EB has a 80-hour internal, rechargeable battery (or you can use the included AC adapter). For more information and to receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE2, valid until 8/3/2007 and offer only from Ohaus.