ACF Today - Oct. 29, 2007 (Vol. V, Issue 26)

ONLY A FEW DAYS LEFT! ACF 2008 Award Application Deadline is Oct. 31!

The following 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 31.

  • ACF Pastry Chef of the Year Award Sponsored by Splenda
  • ACF Chef Educator of the Year Award
  • ACF Student Culinarian of the Year Award Sponsored by Custom Culinary Inc.
  • ACF Hermann G. Rusch Chef's Achievement Award
  • ACF Achievement of Excellence Award

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.

Criteria vary within each award, so please review the eligibility requirements carefully to ensure that your nominee qualifies. If you have any questions about eligibility, please contact the ACF Events Management Department at (800) 624-9458.

Author/Instructor Needed for ACFF's eCulinary Professional Development Institute

ACFF's eCulinary Professional Development Institute is looking for an author/instructor for its on-line purchasing and receiving class required for ACFF registered apprentices. The class will cover all aspects of purchasing and receiving including inventory control, product identification and costing, ingredient specifications, yield tests and recipe costing.

eCulinary authors/instructors supply study materials for the on-line delivery of the fundamental courses and act as instructor for those who sign up. Authors/instructors are paid a stipend for each registered student regardless of their completing the assignments. The ideal candidate will already have purchasing and receiving lecture notes in electronic files for easy transitioning.

Interested chefs should contact Michael Baskette, CEC, CCA, AAC at the ACF national headquarters at (800) 624-9458. ext. 101 or

Visit ACFF's eCulinary today.

ACF Practical Testing Train-the-Trainer Program in Albertville, Minnesota

If you are interested in becoming certified and want to find out first-hand the ins and outs of the practical cooking and baking exams, or are already an ACF certified executive chef, executive pastry chef, or culinary educator who is interested in becoming an official ACF practical exam evaluator, then Train-the-Trainer is for you.

Event: ACF Train-the-Trainer Program
Location: Albertville, Minn.
Dates: November 14-15, 2007
Times: 9:00 a.m. - 4:30 p.m.
Contact: Steve Venne, CEC; or (612) 636-9893

ACF is conducting training sessions for certification candidates and evaluators as part of its plan to improve and increase certification testing opportunities around the country. Both certification and practical evaluator candidates should attend both days. The requirements for ACF certification evaluators are posted on ACF's Web site under Certification.

For more information on the ACF Train-the-Trainer program, or to register for the upcoming TTT program in Albertville, Minn., please visit the Train-the Trainer under the Education section on the ACF Web site or call the ACF national office at (800) 624-9458, ext. 122. Space is limited.

Don't miss the chance to buy autographed books! They make great presents!

White House Chef: Eleven Years, Two Presidents, One Kitchen (John Wiley & Sons, 2007) by Walter Scheib and Andrew Friedman is perfect for the cook who enjoys a challenge. The stories in this easy reading micro-memoir make you want to try the recipes that your favorite first family enjoyed. From a hectic audition, to juggling in the media circus, to cooking for the likes of Nelson Mandela, Walter Scheib's White House Chef is much more than your average cookbook; it's a truly great read!

Ever wonder how to win the war with your picky eater? Concerned about the nation's childhood obesity epidemic? In the book, Lunch Lessons, Changing the Way We Feed Our Children (HarperCollins, 2006), Ann Cooper and Lisa Holmes offer some of the answers and insight you are seeking. Filled with firsthand knowledge of school cafeteria kitchens, helpful ideas for including kids in the kitchen, and ridiculously tasty, kid- friendly recipes, Lunch Lessons should be a tool in every parent's culinary arsenal!

Limited quantities are available. Visit the ACF e-Store and purchase your copy today! As always the American Culinary Federation is committed to providing our members with great deals on accessories, apparel, education materials and gifts. Visit the e-Store often to see the new merchandise!

Central Regional Conference--Barbeque & All That Jazz

Central Regional

Barbeque & All That Jazz.... Things are heating up in Kansas City! Ray Lampe, aka Dr. BBQ, will be a guest on "Cooking Today with Chef David Russell" Saturday February 9th as part of General Session. In what promises to be a lively segment, the chefs will discuss the finer points of BBQ, life as a champion competitor, and who knows what else. Don't be surprised if they partner for a mini cooking demo on stage!

Dr. BBQ has also committed to present a seminar during the conference, and will be available for a book signing session. Details are still in the planning stages, and updates will be provided as they become available. Read more about Dr. BBQ....

Be sure to check out the November issue of NCR for a spotlight on the Central Regional Conference. The magazine will include a registration form or you can go online to Register Now!

Southeast Regional Conference--A Culinary Revolution

Southeast Regional

A Culinary Revolution is heading to Williamsburg! The ACF Virginia Chefs Association is hosting this year's conference featuring three days of education, networking, and social functions. Celebrate what's new and innovative in the culinary industry, while taking a step into America's past during your stay in historic Williamsburg, Virginia.

Pleau to deliver the keynote presentation for General Session.
Clifford Pleau, Director of Culinary Development and executive chef for Seasons 52, has agreed in principle to speak at the Southeast Regional Conference General Session. Pleau sees his job as Seasons 52 head chef as that of an educator. "It's what I was put on the planet to do - teach people about the basics of good food and inspire people, whether they are consumers or chefs in training," he says.

More information about the presentation will be available soon. Look for a complete bio on Chef Pleau, as well as a Spotlight on the Southeast Conference in the December issue of NCR.

Register Now!

American Academy of Chefs Dinner

Plan for the 2008 ACF Regional Conferences

Achieving Culinary

The new year will be here before you know it, and now is the perfect time to plan for the 2008 ACF Regional Conferences. Early Bird Discounts are available on attendee registration, trade show exhibitor booths, hotel room rates and airfare. Visit for the most up to date information - schedules, host hotel and city profiles, downloadable registration forms, and more - for each of the 2008 ACF Regional Conferences. When it comes to Achieving Culinary Excellence, it's never too early to plan.

Save the Date for the 2008 ACF National Convention
July 14-17, 2008
July 13, 2008 - American Academy of Chefs

ACF National Convention,
July 14 - 17, 2008. MGM Grand Las Vegas

The 2007 ACF National Convention was a magical experience, and 2008 promises to soar even higher! Make plans now to join ACF at the MGM Grand in spectacular Las Vegas, the "ever changing city." Stroll down the famous strip, take in a show or try your luck at a casino.

The ACF National Convention is the event where culinary professionals go to learn new strategies, discover innovative solutions, and share best practices. The 2008 Convention will build upon the success of 2007 with more opportunities than ever:

  • Hear from respected industry leaders
  • Attend cutting-edge educational lectures, seminars and cooking demonstrations
  • Network with colleagues during the many business and social functions
  • Develop new business leads and strengthen existing relationships
  • Recognize the accomplishments of fellow culinarians through awards and competitions
  • Dine in Style from the President's Grand Ball and awards luncheons, to the third annual Certified Master Chefs Dinner. Amazing epicurean delights are in store for all.

Whether you are a student advancing your studies, a seasoned professional seeking continuing education, a vendor in search of strategic business contacts, or a supporting corporate sponsor, from start to finish, the ACF National Convention provides the perfect recipe to Cultivate, Innovate and Educate. There is no better way to achieve culinary excellence.

Register Now!


The WACS (World Association of Chefs Societies) biennial congress brings together more than 1,000 of the world's leading leisure-industry professionals. The 2008 congress, hosted by the Emirates Culinary Guild, will be held at Dubai International Convention & Exhibition Centre May 12-15, 2008.

Join fellow culinarians at these exciting events:

  • Inaugural Global Chef's Challenge
  • Dr. Bill Gallagher Junior Chefs' Forum
  • Meat & Livestock Australia Black Box Culinary Challenge
  • Hans Bueschkens Memorial Trophy
  • Seminars and Workshops
  • Dubai International Showcase

ACF offers a travel package from May 8-16, 2008, that includes:

  • Ibis Hotel or similar, seven nights
  • Breakfast daily
  • Airport meet-and-greet, transfers, round trip
  • Registration: delegate or accompanying person (delegate registration includes all meals and events itemized in the official congress program; accompanying person registration includes select meals and events)
  • Shuttle service from hotel to venue, two round trips per day
  • City tour of Dubai plus one additional tour to be announced
  • Visa for Dubai
  • Assistance with airfare to Dubai (airfare not included in package)
  • Taxes and service charges

Visit for your WACS Congress Dubai rate.
Junior Culinarians receive a special rate!

For detailed information and questions, please contact: Debbie Kelder, CTA, ACF Travel Services Manager, at or (602) 466-2294.

Phillips King Crab Meat--The Biggest Crab Breakthrough in Years!

Phillips King Crab Meat

Phillips carefully extracts the king crab meat from the shell and pasteurizes it with no added liquids or preservatives, maintaining the sweet taste and firm texture and safely extending refrigerated shelf life to 18 months. Packed with large, luscious, naturally red leg pieces surrounding huge, creamy white chunks of shoulder meat, Phillips King Crab Meat is fully cooked and 100% usable straight from the container. Available year-round, it carries Phillips' uncompromising standards of safety and quality.

For more information visit

Jones Dairy Farm Cherry Hardwood Bacon

Cherry Hardwood Bacon

You will love it - bacon with a hint of sweetness, combined with the unsurpassed quality of Jones Dairy Farm. Cherry Hardwood Bacon is cut from lean, hand-selected pork bellies, slow smoked using cherry hardwood, then air chilled for a wonderfully rich and smooth flavor in every slice. We take extra time to make our bacon, so the flavor develops slowly and doesn't have a salty aftertaste. New Cherry Hardwood Bacon is a unique and flavorful option for soups, entrees and sandwiches, or on the side of your breakfast items!

Jones Dairy Farm is the quality leader for natural breakfast sausage, bacon, Canadian bacon and ham. Want to learn more? Contact your distributor or Jones Dairy Farm representative for details and product samples. You may also contact Bryon Coleman, National Sales Manager,

23 Percent of Independent Restaurants Fail during Their First Year of Operation

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 and download your FREE copy of our program brochure.

New England Culinary