The Culinary Insider - Jan. 21, 2008 (Vol. VI, Issue 2)

Be a Friend: ACF Culinary Team USA Needs Your Support

With only months to go until the Internationale Kochkunst Ausstellung Culinary Art Competition, also known as the "culinary Olympics," ACF Culinary Team USA is hard at work to win recognition as the best in the world. Given your contributions, ACF Culinary Team USA will rise victoriously against more than 30 international culinary teams in Erfurt, Germany this October.

Your financial gift directly influences the future of the culinary industry. Donors like you make it possible to provide Team members with support for innovative menu development, educational training and the globalization of American cuisine. The key ingredient for success is YOU!

Please review Friends of ACF Culinary Team Sponsor Levels and make a donation today.

ACF chapters that raise the most money and have the highest percentage of member participation by March 31 will each receive a visit by a team member. The member will attend a chapter meeting and demonstrate the skills necessary of a world-class chef. In addition, any chapter that raises more than $15,000 will receive an expense paid trip for one individual, chapter's choice, to apprentice for Team at the IKA.

ACF sincerely thanks the following ACF Culinary Team USA sponsors:


Chef Revival, Club Managers Association of America, Fortessa, Westchester Country Club

Companies interested in partnering with ACF Culinary Team USA may contact Kim Silbar at (800) 624-9458, ext. 103 or e-mail ksilbar@acfchefs.net for more details.


ACF Certification Process Made Easy

Effective January 1, the ACF Certification point system was eliminated, therefore applicants no longer have to calculate how many credits correlate to the old point value system. The new requirements are based solely on educational and work experience and the minimum requirements vary depending on the certification level. Nutrition, Food Safety and Sanitation, and Supervisory Management, as well as the written and practical exams are required for all levels.

Mark Molinaro, CEC, executive chef at the New England Culinary Institute, recently received his certification and said that his certification was not only beneficial to him, but also to his school. "The process has certainly sharpened my skills and has given me a new perspective on what it means to be professional."

If you have questions about ACF Certification, please contact the ACF Certification Department at (800) 624-9458, or e-mail certify@acfchefs.net.


ACFF Apprenticeship Survey Highlights

The American Culinary Federation Foundation (ACFF) Apprenticeship Committee recently conducted a survey to improve and enhance the apprenticeship program. The feedback provided was greatly appreciated and will be beneficial in enriching the program. A sincere thank you to everyone who took the time to participate in the survey.

Some of the findings from the survey are that apprentices want updated work experiences, more business math and a better understanding food-and-wine pairings. While most respondents agreed that the 10-workstation approach is useful, they would like to see it updated. The survey found that respondents think the current emphasis on breakfast, butchery and baking should be reduced. They felt that many of today's kitchens do not offer breakfast, produce pastry products from scratch or have a full-time pastry chef on staff, and do not have the facilities for butchery or to do butchery.

The survey recommends expanding the following areas: culinary math, purchasing and ordering, guest-services orientation, online classroom education, front-of-the-house experiences and wine-and-food pairings. Apprentices would also like the program to work more efficiently with the ACF certification process and offer a rotating system of training sites.

Suggestions garnered from the survey include: revising and marketing the apprenticeship program to recruit new apprentices through DVDs and CDs; developing a brochure with graduates' testimonials; conducting programs at ACF regional conferences and the national convention highlighting the activities and success of the program and its apprentices; writing and distributing articles on the advantages of apprenticeship; and implementing a national campaign for secondary guidance counselors.

The survey results have already sparked changes. There will soon be a new brochure, an apprenticeship CD, articles highlighting successful apprenticeship stories and an apprentice Web page. Additional changes under consideration are advertising in national industry publications, letters of support from ACF to employers explaining the value of apprenticeship, promotional material at all ACF functions and changes to the Log Book.

Please contact Rose Hester at (800) 624-9458, ext. 118, or rhester@acfchefs.net for additional information, questions, comments or suggestions.


2008 ACF Event Series Information

Registration is underway for the 2008 ACF Regional Conferences and National Convention. Downloadable forms are on ACF Web site, or you can register online.

Early bird discounts are available on attendee registration, trade show exhibitor booths, hotel rooms and airfare. Visit ACF for more information.

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

Central Regional Conference, February 8-10--Register online
Hyatt Regency Crown Center, Kansas City, Mo.--Discounted room rate deadline January 25 (registration and trade show booths discounts have expired)
American Academy of Chefs Dinner, February 9, Oakwood Country Club

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

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

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

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

2008 ACF EVENTS SERIES LOGO APPAREL NOW AVAILABLE
Order your ACF conference today from NewChef Fashions, Inc., the official Logo Merchandising Partner for the 2008 ACF Events Series.


United States Potato Board Stirs Up Creativity with Recipe Contest


The United States Potato Board is inviting professional chefs to show off their state's unique cuisine--and their favorite potato dish--by entering the U.S. Potato Board's 50 States of Potato Recipe Contest.

The Grand prize winner will win a trip to Napa Valley to attend the World's of Flavor Conference at the Culinary Institute of America at Greystone in November. Additionally, the first prize winner will receive $500, the second prize winner will receive $250 and a winner from each state will win a Healthy MR. POTATO HEAD® character.

From Wisconsin Cheese Mashed Potatoes to Alaskan Salmon Potato Cakes, every area has a recipe that best showcases the versatile potato in the entrant's home state's cuisine. Recipes will be judged on their regional flare, creativity and originality, taste and presentation.

Contest entries are due no later than May 31. For complete rules and entry form, visit www.healthypotato.com/contest or write to: 50 States of Potato Recipe Contest, Attn: A. Kleckner, 1050 Battery St., San Francisco, CA 94111.


CAFÉ Announces 2008 Educator Workshops and Leadership Conference


The Center for the Advancement of Foodservice Education (CAFÉ) offers professional-development workshops for foodservice instructors and commercial chefs at all levels.

Go to "Events" at www.CafeMeetingPlace.com.

2008 WORKSHOP SCHEDULE

  • June 20-22 - "The Art of Presentation," L'Academie de Cuisine, Gaithersburg, Md.
  • July 17-20 - "Teaching Front-of-House Operations," Pennsylvania Culinary Institute, Pittsburgh (for dining-room and front-of-house instructors)
  • July 24-26 - "Desserts & Fine Chocolates," Florida Culinary Institute, West Palm Beach
  • Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary Institute, San Jose, Calif. Emphasis on Japanese, Pacific Fusion and Italian

Register by May 1 for all CAFÉ events for best registration discount!

Also...
Specifically for college-program directors and lead instructors:

Fourth-ANNUAL CAFÉ LEADERSHIP CONFERENCE
"Ultimate Leadership: Redefining Excellence in Foodservice Education"
June 27-29, 2008
Hosted by Kendall College
Chicago

Keynoters: "Eating Trends in the Unite States," Harry Balzer, vice president, The NPD Group, and "How to Flip the Switch: Working with Students and Young People of Today's Generation," Charles Carroll, CEC, AAC, author, Leadership Lessons from a Chef.

Field trips (one free with registration) include the sights and tastes unique to Chicago including Goose Island Brewery, West Town Tavern, French Pastry School and a special Urban Agriculture tour.
Breakout sessions include the "greening" of Kendall College, healthier menu items, taste-sensitivity teaching methods, adapting new eating patterns to foodservice, effective classroom demonstrations, alternate career paths for students and global partnerships.

ACF CE hours and Purdue University CEUs awarded at all CAFÉ events

Visit www.CafeMeetingPlace.com or call (410) 268-5542 for dates, agendas, registration and hotel information.


The Fifth Great Culinary Classic 2008 Culinary Competition


Join Us for The Fifth Great Culinary Classic 2008 Culinary Competition:

February 16, 17, 18 2008
Sponsored by the ACF Akron-Canton Chapter

Hosted and held at
Tri Mark SS Kemp
4567 Willow Parkway
Cleveland, Ohio 44125

Categories of competition:
F3, F5
Cold food A, B, C, D
Cold Food Edible G
Ice carving H1 & H2
Patisserie P1, & P2
K categories: K1, K2, K3, K4, K5, K6, K7, K9

Competition Chair:
Chef Ken Bucholtz, CEC, AAC
President of the ACF Akron Canton chapter

Applications and Registration information are available from:
Anne Ladd
TriMark SSKemp
aladd@sskemp.com
1-800-729-5367 x6508
Fax 216-377-6558
Registration Deadline: January 31, 2008


New England Culinary Institute: A Key Ingredient To Your Career



Academy of Ice Carving and Design