ACF Today - Oct. 15, 2007 (Vol. V, Issue 25)
ACF 2008 Award Application Deadline Approaching
The 2008 ACF Award Applications have been mailed to each chapter
president, and are now available for download on the ACF Web site. The deadline to return completed applications is October
The application for 2008 U.S.A.'s Chef of the Year™, sponsored
by Unilever Foodsolutions, is only available online or by calling the
Events Management Department at (800) 624-9458. The
deadline to return completed applications is November 30.
ACF Awards Seal of Approval to Pacific Natural Foods Broths
ACF recently awarded its Seal of Approval to Pacific Natural Foods
Organic Concentrated Chicken Broth and Organic Concentrated Vegetable
Broth following extensive testing by a panel of ACF-certified chefs.
Testing criteria evaluated ease of use, versatility and adaptability of
product, consistency of physical properties, application of product to
service procedures, and above all, flavor.
Pacific Natural Foods Organic Concentrated Chicken Broth and Organic
Concentrated Vegetable Broth are specifically designed for the
foodservice industry. The USDA-certified organic broths taste like they
were made from scratch and are available in a 64 oz., resealable
shelf-stable aseptic package. Pacific Natural Foods' exclusive Certified
to the Source® program tracks all ingredients used to make its
natural and organic products ensuring that they are the highest quality
and only from guaranteed sources.
Launched in the 1940s, the ACF Seal of Approval program validates the
product claims of manufacturers, suppliers and growers that provide
real-world solutions to culinary professionals. For information on the
ACF Seal of Approval program, visit www.acfchefs.org or call (800)
2008 ACF Regional Conferences: Important Dates & Rates
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 in the West Virginia University College of Law Clinical Law
Program and Trial Advocacy Program. The cost is $125 per class and
The workshop will explore the legal issues related to the foodservice
industry, including human-resource management, employee relations and
direct legal impacts for the culinary industry. The course will also
examine federal, state and local laws, as well as risk management,
contract law and ethical considerations.
Newbold, a native of Denver, attended the University of Fribourg,
Switzerland, and graduated with a Certificat d'Études
Françaises in 1969. He earned a Bachelor of Arts from the
University of Colorado in 1970. In 1977, he was a graduate student at
West Virginia University when he was hired as an evening line cook at a
restaurant. The chef was Roland Schaffer, CEC, AAC.
Newbold received his J.D. degree from the West Virginia University
College of Law in 1998, and has been an adjunct professor at the College
of Law in the Clinical Law Program and Trial Advocacy Program. Before
becoming a lawyer, he worked, among other places, as executive chef of
the Sheraton Inn Clarksburg, and as the food and beverage director of
the New Sanno Hotel in Tokyo, Japan. He has been a consultant to
numerous food services worldwide, and currently resides in Morgantown,
Dates of the 2008 ACF Regional Conference Educator Development
Series, sponsored by Canada Cutlery Inc.:
||Thursday, Feb. 7
||8 a.m.-5 p.m.
||Friday, Feb. 29
||8 a.m.-5 p.m.
||Friday April 4
||8 a.m.-5 p.m.
||Friday, April 18
||8 a.m.-5 p.m.
Visit www.acfchefs.org for more 2008 Regional Conference
information and to register for this class!
ACF is proud to offer outstanding electronic advertising
opportunities to help companies better reach the culinary
ACF Today, ACF's electronic newsletter,
is distributed to more than 12,000 recipients
biweekly, giving members up-to-date information on industry
highlights, events and continuing education. An incredible value, ACF Today can drive potential customers directly
to your Web site for sales or more information. Advertisers in ACF Today can place up to 250 words of text, a hot
link to their Web site and a logo or product image.
Need measurable results? The ACF Web site,
www.ACFchefs.org, receives more than 140,000 visitors
every month, and is an advantageous place to promote your
business. ACFchefs.org has several placement options available for
advertising, all of which include a link to your Web site, allowing you
to best demonstrate your products and applications. Your ad results are
completely measurable, and there are several size and price options from
which to choose, along with placement options to best target your
If you have questions regarding these opportunities, or would like to
reserve your advertising space, please contact us at (800) 624-9458,
ext. 128. An electronic version of the 2007 and 2008 ACF media kit can
be found at www.ACFchefs.org.
Second Call for the 2008 NSF Food Safety Leadership Awards
Winners to be announced at the 2008 Food Safety Summit
in Washington, D.C.
NSF International has announced a second call for nominations for its
2008 Food Safety Leadership Awards (FSLA) Program. This awards program
recognizes key individuals and organizations who have demonstrated
outstanding leadership in foodservice safety.
Nominations will be accepted through Friday, Nov. 16, and information
is available at www.nsf.org/business/newsroom/fs_awards_nomination.asp
or by calling (734) 827-5627. Foodservice operators, manufacturers,
researchers and members of academia are encouraged to submit
The 2008 award recipients will be announced at the Food Safety
Summit, which will take place on Wednesday, March 19, 2008, during a
special luncheon at the Washington, D.C. Convention Center.
Only the Best Can Slice, Dice & Chop Their Way to the Title of
Best Teen Chef
There's no better place for high-school seniors who can stand the
heat of the kitchen to show off their culinary know-how than at The Art
Institutes Best Teen Chef Competition 2008. Now in its ninth year, the
Best Teen Chef Competition awards more than $250,000 in tuition
scholarships for degree programs at The Art Institutes to high-school
seniors in the U.S. and Canada.
Top prize winners can win a full-tuition scholarship toward an
associate degree to study culinary arts at any of the 30 participating
Art Institute locations. The first-place winner, in partnership with the
Food Network, will also be an "Intern for a Day" at the Food Network
Kitchens in New York, as well as receive a tour of the Food Network
Studios, dinner for two at a Food Network chef's restaurant and a
library of Food Network Kitchens cookbooks.
To be eligible to participate in the competition, students must fill
out an online entry form at www.artinstitutes.edu/btc by Feb. 8, 2008,
and the deadline for entries is Feb. 29, 2008. A local Best Teen Chef
Cook-off Competition will be held at The Art Institute of Atlanta on
April 12, 2008. The National Best Teen Chef Final Round Competition will
be held on Saturday, May 17, 2008, at The Art Institute of Las
For more information contact the Admissions Department at The Art
Institute of Atlanta at email@example.com or (800) 275-4242 or visit
Try These Delectable Toppable, Poppable, Pairable Ideas from Pepperidge Farm® Distinctive Crackers
Your customers will love Pepperidge Farm Distinctive Crackers,
whether you top them with meats, cheeses, veggies or spreads. Or as is,
as a "poppable" or "pairable" accompaniment.
Give these ideas a try. And visit
pepperidgefarmcrackers.com for more serving ideas.
Stack thin-sliced fresh mozzarella cheese on Pepperidge Farm Harvest Wheat Crackers with ripe
sliced Roma tomatoes seasoned with olive oil, fresh ground black pepper
and kosher salt. Garnish with fresh basil.
CARMELIZED ONION DIP
Combine savory-sweet bits of slow-caramelized onion with mayonnaise,
cream cheese and sour cream; season with black pepper, salt and minced
green onions. Serve Caramelized Onion Dip with hearty Pepperidge Farm Toasted Sesame crackers.
Of course, Pepperidge Farm Distinctive
Crackers pair up beautifully with crisp salads or creamy soups. For more
adventurous ideas, visit pepperidgefarmcrackers.com.
ENTER FOR A CHANCE TO WIN A CULINARY TRIP TO
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 pepperidgefarmcrackers.com for official rules. No purchase
necessary. Sweepstakes ends 11-30-07. Enter Code: ENACFDCR. Check out
the free sample and rebate offer too.
Valor 3000 Xtreme -- "10X Overload and Shock Protection"
Beyond the Valor 3000 Xtreme's precision, the entire scale has been
designed to withstand 10x its capacity in shock and overload. In
addition to Xtreme protection to the loadcell, the Valor 3000 features a
full stainless steel housing and weighing platform, adding extra
durability. Each Valor has four large rubber feet that give at least
¾" clearance above the work surface. For an extra level of
protection, there are three washable models that can be used in wet
areas, meeting the requirements for NEMA4X/IP65 protection and allowing
them to be cleaned under a tap. Models from 200g x 0.01g to 6kg x 1g for
dry use, and washable models from 300g x 0.02g to 6kg by 2g. Come see
all of the new OHAUS products at the International Baking Industry Expo
in Orlando. For more information or to receive 25% off list and free
shipping, call (800) 672-7722 ext. 7021. Offer code ACFE10, valid until
11/16/2007 and offer only from Ohaus. Link:
23 Percent of Independent Restaurants Fail during Their First Year
Which is all the more reason today's food and beverage professionals
need more than a trained palate - they need trained minds.
Finance, human resources, technology, service, purchasing and
communication, are only a few of the areas that you will need to master
in order to follow the fast track of career advancement in hospitality
and restaurant management or entrepreneurship.
The New England Culinary Institute's Online Bachelor Degree program
in Hospitality and Restaurant Management follows a learn-by-doing
philosophy that has made our culinary programs highly successful. This
multi-disciplinary program will provide you with practical training
meant to equip you for a career in management as well as a sound
foundation for those seeking to pursue an entrepreneurial venture.
A bachelor's degree from New England Culinary Institute will open
doors you may never have known existed, by providing a solid educational
foundation in Hospitality and Restaurant Management.
To learn more, contact us today at 1.866.6896 ext.3520 or visit our
website at www.neci-online.info/acf4 and download your FREE copy of our
Make your desserts irresistible with new SPLENDA®
Congratulations to 2007 ACF Pastry Chef of the Year Patricia Nash, who
used SPLENDA® Granulated in some of her title-winning
Introducing SPLENDA® Granulated for bakeries, now available in 5
lb. and 25 lb. equivalent sizes.
SPLENDA® No Calorie Sweetener has a proven, popular great taste,
and now it's available for your bakery in a completely new
form-SPLENDA® Granulated. It measures cup-for-cup like sugar,
making reduced-calorie desserts, sauces and glazes more tempting than
they ever have been. Unlike other no calorie sweeteners, SPLENDA®
Granulated maintains its sweetness during cooking and baking, and is
available in 5 lb. and 25 lb. equivalent sizes for ease of use.
Splenda® Granulated gives you the opportunity to partner with
one of the world's most-recognized, most-loved brands. More Americans
choose Splenda® at home than any other no calorie sweetener,* twice
as many as Equal and Sweet'N Low combined**. That's considerable brand
power that you can put to work for your bakery today.
SPLENDA® was a proud sponsor of the 2007 ACF Pastry Chef of the
Year competition, and we look forward to sponsoring this prestigious
event again in 2008. Congratulations to all the competitors.
For more information and recipe ideas, contact your Diamond Crystal
Sales Representative or call 1-800-654-5115. You can also visit
* Information Resources, Inc., Total US - FDTKS Monthly HH
Penetration 52 weeks ending 8/26/07.
** Information Resources, Inc., Reviews Database Sugar Substitutes
Category (Food/Drug/Mass Merchandisers excluding Wal-Mart) 52 weeks