ACF Today Vol. V, No. 23
September 17, 2007
In this edition . . .


  • Have you attended a conference or seminar lately and didn't receive continuing education (CEH) credits?
  • ACF Northwest and Western Region Forums
  • 2008 ACF Regional Conference Educator Development Series, sponsored by Canada Cutlery Inc.
  • Join fellow chefs in sharing your opinion about healthy menu items in restaurants!
  • Do you think you have what it takes to be a TV star and host your own show?
  • Pepperidge Farm® Distinctive Crackers. Redesigned. Redefined.
  • Valor 1000 -- "Economical Portioning Scale"

Have you attended a conference or seminar lately and didn't receive continuing education (CEH) credits?

ACF offers all conference and seminar planners the opportunity to have their courses approved for ACF CEH hours. Don't forget to call the ACF Certification Department before attending a workshop, seminar or educational culinary activity to find out ACF CEH status. If the program does not offer CEH hours, ask the program coordinator to contact the ACF Certification Department to have courses approved. The ACF Certification Department can be reached at (800) 624-9458 or by email at

Don't miss your chance to attend ACF-approved courses that offer CEHs at the 2008 ACF Regional Conferences. The conference schedule will be packed with opportunities to earn CEHs for ACF certification. For more information on the upcoming conferences, please visit ACF's Web site.

ACF Northwest and Western Region Forums

ACF regional forums are a great opportunity for chefs, educators and students to expand their knowledge and discover ways to advance in the culinary field. Both the Northeast Region Educational Forum and the First Annual Western Regional Forum take place in October and will be a valuable way to get firsthand knowledge of food-industry trends and the latest educational initiatives. Register today, as space is limited.

2007 Northeast Region Educational Forum

When: October 26-28, 2007
Location: Desmond Hotel and Conference Center
One Liberty Boulevard, Malvern, PA 19355
(610) 296-9800 or 800-575-1776
Room Rate: $99.00 per night single or double occupancy
Reserved rooms are limited, so please call as soon as possible!!!
ACF Group rate guaranteed until October 7, 2007
Registration: $130 per person, includes all educational forums; Friday evening's ice breaker; breakfast, lunch and dinner on Saturday; and breakfast and lunch on Sunday
Register Now
Questions &

(610) 249-2131 -
(716) 481-0378 -
Presenters: Earl Arrowood, Jr., CCC, CCE, FMP, AAC; professor/chef apprenticeship program coordinator, Bucks County Community College - The Alchemy of Taste
Brad Barnes, CMC, CCA, AAC; chair, ACF Certification Committee; co-owner, B&B Solutions - The Practical Test
Wilfred Beriau, CEC, CCE, AAC; department chair, culinary arts, Southern Maine Community College - Maine Lobster Part II
Jacob Brach, CCC; regional culinary manager, Rich Products Corporation
David Ivey-Soto, CEC, MBA; managing partner, Chef David Industries - Better Your Operation
Rajeev Patgaonkar, CEC, AAC; executive sous chef, Kellogg Hotel & Conference Center - Indian Cuisine
Fritz Sonnenschmidt, CMC, AAC, HOF; culinary dean emeritus, The Culinary Institute of America - Oktoberfest
Jean Vendeville, CEPC; department chair, Polly's Hospitality Institute - Pastry Demonstration

First Annual Western Regional Forum

When: October 28-30, 2007
Location: Eldorado Hotel Casino
345 North Virginia Street, Reno, NV, 89501
(775) 786-5700 or (800) 879-8879
Cost &

$380 per person, includes room, meals and registration
Excludes airfare and transportation
Checks payable to ACF Western Regional Forum
Questions: Patti Curfman, CEC, AAC - (503) 361-2253 -
Michael Norton, CEC, AAC - (775) 786-5700, ext. 7523 -
ACF Western Regional Forum
Patti Curfman, CEC, AAC
1852 East Burnett Street, Stayton, OR 97383
Presenters: Show Platters: Garnishing and Glazing - Richard Burr, executive chef, Spirit Mountain Casino
Certification Demystified and Market-Basket Menu Writing - Shawn Hanlin, CEC, executive director, Oregon Coast Culinary Institute
Baking & Pastry - John Hui, CEPC, AAC, corporate pastry chef, Pebble Beach Resorts
State of the Region - Harry Brockwell, CEC, AAC, Western Region vice president, ACF

2008 ACF Regional Conference Educator Development Series
Sponsored by Canada Cutlery Inc.

Achieving Culinary Excellence

The 2008 ACF Regional Conference Educator Development Series, sponsored by Canada Cutlery Inc. will feature a one-day, eight-hour course titled, Laws and Legal Issues in the Food Service Industry. This session will be led by Wiley W. Newbold, CEC, AAC, adjunct professor at the West Virginia University College of Law in the Clinical Law Program and Trial Advocacy Program.

The workshop will explore the legal issues related to the foodservice industry, including human-resource management, employee relations and their direct legal impacts on the culinary industry. The course will examine federal, state and local laws, as well as risk management, contract law and ethical considerations.
Newbold attended the University of Fribourg, Switzerland, graduating with a Certificat d'Études Françaises in 1969. He recieved a Bachelor of Arts from the University of Colorado in 1970. He was a founding member of the ACF West Virginia Chapter in 1980, and served as president from 1982 through 1986. He received his juris doctor degree from the West Virginia University College of Law in 1998. Before becoming a lawyer, Newbold worked as the executive chef of the Sheraton Inn Clarksburg, and the food and beverage director of the New Sanno Hotel, Tokyo, Japan. He has been a consultant to numerous food services worldwide, and currently resides in Morgantown, W.Va.

Cost for the session is $125, which includes lunch. Register Now!

2008 Educator Development Series Conference Schedule
Central Regional: February 7, 2008, 8 a.m.-5 p.m.
Southeast Regional: February 29, 2008, 8 a.m.-5 p.m.
Northeast Regional: April 4, 2008, 8 a.m.-5 p.m.
Western Regional: April 18, 2008, 8 a.m.-5 p.m.

Join fellow chefs in sharing your opinion about healthy menu items in restaurants!

ACF members are invited to participate in an online survey to help culinary and nutrition professionals at Clemson University and Pennsylvania State University better understand what chefs think about how to make menu items healthier at

Please complete the survey within two weeks. If you have any questions or would like additional information, please contact Margaret Condrasky at (864) 656-6554 or

The Food Network Star is back for a new season and a new Search! Do you think you have what it takes to be a TV star and host your own show?

This is what the Food Network is looking for:

  • Cooking know-how: You can be self-taught or professionally trained but you must have strong cooking skills. Cooks, chefs, foodies and all those who are passionate about food are encouraged to apply!
  • Personality that pops: Let yourself shine and show us who you really are. Don't be shy. We are all about personality, show us yours!
  • Teaching skills: Bring the world of food and cooking to life in your very own passionate and unique way. Please be clear about your cooking point of view.

From a pool of finalists, one winner will receive his or her own six-episode show.

To Apply:
Applications and contest rules can be downloaded from Please e-mail your name, age, phone number, e-mail address, city, a brief summary of why you want to be on the show, occupation (if not cooking professionally how do you continue to keep your passion for cooking alive) and a picture of yourself to:

Or meet the casting team at an open call in one of the following locations!

Las Vegas
September 25, 9 a.m.-3 p.m.
David Burke Las Vegas
The Venetian Resort Hotel Casino, 3355 Las Vegas Blvd. South, Ste. 108, Las Vegas

October 9, 10 a.m.-4 p.m.
The Chambers Hotel
901 Hennepin Ave, Minneapolis

Pepperidge Farm® Distinctive Crackers.
Redesigned. Redefined.

Pepperidge Farm® Distinctive Crackers. Redesigned. Redefined

Always crisp and elegant, the Distinctive Cracker Collection from Pepperidge Farm adds flair to soups, salads, canapés and cheese trays.

Now even more distinctive.
Pepperidge Farm has reshaped the Harvest Wheat and Classic Water crackers, giving them an extra touch of sophistication. The ever-popular Golden Butter cracker and delicious Toasted Sesame cracker remain as delectable as they have ever been.

Improved Flavor. New Shapes.

  • The Pepperidge Farm Harvest Wheat cracker boasts a newly improved flavor-lighter in texture, and a little sweeter.
  • The Pepperidge Farm Classic Water cracker offers the same great flavor and crisp performance, with a new dynamic swirl design.

Totally toppable. Utterly poppable. Perfectly pairable.
Your customers will love Distinctive Crackers, whether you top them with meats, cheeses, veggies or spreads. You can also serve them as is, as a "poppable" or "pairable" accompaniment.


You could win a Distinctive Culinary Experience on the West Coast campus of the renowned Culinary Institute of America at Greystone in Napa, California.

Visit to register and for official rules. No purchase necessary. Sweepstakes ends 11-30-07. Enter Code: ENACFDCR. Check out the free sample and rebate offer too.

Valor 1000 -- "Economical Portioning Scale"

For applications where speed and affordability are key, the new OHAUS Valor 1000 portioning scale offers 1:7,500 resolution for less than $200. From 3kg X 0.5g to 30kg X 5g, the Valor 1000 provides clear, consistent results using the large, backlit blue LCD display in your choice of lb, oz, kg or g - all at a quick key press. For repeated portioning, the Valor 1000 can be quickly set into checkweighing mode, telling you when a portion is over or under your target weight. For easy portability, the Valor 1000 has an 80-hour internal, rechargeable battery, or you can use the included AC adapter. Come see all of the new OHAUS products at the American Bakery Expo in Las Vegas. For more information or to receive 25% off list, call (800) 672-7722 ext. 7021. Offer code ACFE8, valid until 10/26/2007 and offer only from Ohaus.

Valor 1000 -- "Economical 
Portioning Scale"