The Culinary Insider - Jan. 7, 2008 (Vol. VI, Issue 1)

New ACF Certification Commission

In an effort to raise ACF certification standards to the highest degree possible, the ACF Board of Directors decided to seek outside accreditation for all certification levels. The first step in this process is the formation of an autonomous certification commission, which functions as the decision maker for essential certification questions.

This commission will develop new strategic initiatives in accordance with the recommendations from the National Organization for Competency Assurance (NOCA). The Commission consists of a diverse team, from educators and pastry chefs to corporate executives and restaurant owners. Commission members will oversee all ACF certification, as well as begin the certification accreditation process.

Karl Guggenmos, AAC, has been named the Certification Commission Chair. He was chosen for his strong commitment and respect for the culinary educational system. Chef Guggenmos is university dean of Culinary Education for Johnson & Wales University. He has been an ACF member for more than 20 years and is a German master chef.


ACF Train-the-Trainer Coming to a City Near You

Are you interested in becoming an Approved Certification Evaluator (ACE) or in need of taking the practical exam? Then attend a Train-the-Trainer session. ACF has scheduled Train-the-Trainer classes from January through May around the country.

ACF conducts these training sessions approximately once a month as part of its plan to improve and increase certification testing opportunities. Candidates applying to become an ACE should plan on attending both days. A full description of the requirements can be found at www.acfchefs.org.

Day 1: Is a detailed overview of ACF's practical testing guidelines and requirements, as presented by Brad Barnes, CMC, CCA, AAC. It is perfect for new certification candidates and those interested in becoming an ACE. Pre-registration is required. Please contact Aimee Karaitis, akaraitis@acfchefs.net or (800) 624-9458, for reservations.

Day 2: This day is reserved to conduct the ACF practical test for new certification candidates. The cost is $50 for ACF members and $100 for non-members. Pre-registration and payment must be made to the National Office. There may be an additional fee from the host site, so please contact the local coordinator prior to attending. Candidates applying for ACE will be able to apprentice in order to fulfill at one of the four required apprenticing exams.

January 25-26, Hudson County Community College, Jersey City, NJ
Coordinator: Jimbo Crowley, (732) 377-9115, chefsnj@aol.com

February 21-22, Los Angeles Trade-Technical College, Los Angeles, Calif.
Coordinator: Steve Kasmar, (213) 763-7332, kasmarsl@lattc.edu

March 12-13, Culinary Academy of Austin, Austin, Texas
Coordinator: Steve Mannion, CEC, (512) 451-5743, smannion@culinaryacademyofaustin.com

March 26-27, Polly's Hospitality Institute, Macon, Ga.
Coordinator: Jean Yves Vendeville, CEC, (478) 957-4755, jvendeville@goodwillworks.org

April 17-18, Pulaski Technical College Arkansas Culinary School, Little Rock, Ark.
Coordinator: Todd Gold, CEC, CCA, (501) 258-3319, todd@arkansaschef.com

May 7-8, Gwinnett Technical College, Atlanta, Ga.
Coordinator: Kully Crean, CEC, CCE, (404) 664-7314, culinaryk@msn.com

May 28-29, Wake Technical Community College, Raleigh, N.C.
Coordinator: Fredi Morf, (919) 662-3531, fmorf@waketech.edu

Contact Aimee Karaitis, (800) 624-9458 or akaraitis@acfchefs.net, for more information.


Improved Nutrition Courses at ACF Regional Conferences

"News and Nutrition for Chefs - 2008" is an interactive workshop presented by Margaret D. Condrasky, CCE, ED.D, RD, assistant professor at Clemson University's Department of Food Science and Human Nutrition. You won't want to miss being a part of this newly revised course and the opportunity to earn eight continuing education hours.

The workshop reviews basic nutrition science, and focuses on trends and nutrition topics in the news by:

  • Exploring scientifically researched relationships between healthy lifestyles and reducing the risks for certain types of disease and obesity.
  • Learning how to apply basic nutritional guidelines to building recipes and menus for a variety of lifestyles and age groups.
  • Discussing how to prepare healthy foods that taste good while also satisfying a person's appetite, and marketing healthy menu options.

The workshop prior to each regional conference, as noted below, is from 8 a.m.-5 p.m., costs $125 and includes lunch:
Central Regional Conference: February 7, Kansas City, Mo.--Central registration
Southeast Regional Conference: February 29, Williamsburg, Va.--Southeast registration
Northeast Regional Conference: April 4, Cincinnati, Ohio--Northeast Registration
Western Regional Conference: April 18, Salt Lake City, Utah--Western Registration

Contact Aimee Karaitis, (800) 624-9458 or akaraitis@acfchefs.net, for questions or more information.


2008 Regional Conference Registration Information

There's still time to register for the 2008 ACF Regional Conferences. Registration forms are included in The National Culinary Review; in a downloadable form on ACF's Web site, or for instant gratification, you can REGISTER ONLINE. Early Bird Discounts are still available on attendee registration, trade show exhibitor booths, hotel room rates and airfare. Visit ACF online for more information on each of the Regional Conferences.

When it comes to Achieving Culinary Excellence it's never too early to plan.

Central Regional Conference, February 8-10
REGISTRATION DISCOUNT DEADLINE JANUARY 8

Hyatt Regency Crown Center, Kansas City, Mo.
American Academy of Chefs Dinner, February 9, Oakwood Country Club

Southeast Regional Conference, March 1-3
Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner, March 2, Williamsburg Inn

Northeast Regional Conference, April 5-7
Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner, April 6, Hilton Netherland Plaza

Western Regional Conference, April 19-21
Hilton Salt Lake City Center, Salt Lake City, Utah
American Academy of Chefs Dinner, April 18, The Country Club

National Convention, July 14-17
MGM Grand Hotel & Casino, Las Vegas, NV
American Academy of Chefs Dinner, July 13

2008 ACF EVENTS SERIES LOGO APPAREL NOW AVAILABLE
NewChef Fashions, Inc. is the official Logo Merchandising Partner for the 2008 ACF Events Series. Visit the NEWCHEF Web site and order your conference apparel today.


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