The Culinary Insider - Feb. 18, 2008 (Vol. VI, Issue 4)
2008 ACF Event Series Dates & Deadlines
Register today for the 2008 ACF Regional Conferences and National Convention. Downloadable forms are on ACF's Web site, or you can REGISTER ONLINE.
Early-bird discounts are available on registration, trade-show exhibitor booths, hotel room rates and airfare for the Northeast and Western Conferences. Visit ACF online for more information. When it comes to Achieving Culinary Excellence it's never too early to plan.
Southeast Regional Conference, March 1-3
Williamsburg Lodge, Williamsburg, Va.
There is still time to register online.
American Academy of Chefs Dinner, March 2, Williamsburg Inn
Visit the online schedule for programming updates.
Northeast Regional Conference, April 5-7
Hilton Cincinnati Netherland Plaza, Cincinnati, Ohio
Early registration discount deadline is March 5, register online.
Special room rate of $135 expires on March 15.
American Academy of Chefs Dinner, April 6, Hilton Cincinnati Netherland Plaza
Western Regional Conference, April 19-21
Hilton Salt Lake City Center, Salt Lake City, Utah
Early registration discount deadline is March 19, register online.
Special room rate of $139 expires on April 4.
American Academy of Chefs Dinner, April 18, The Country Club
National Convention, July 14-17
MGM Grand Hotel & Casino, Las Vegas, Nev.
American Academy of Chefs Dinner, July 13
Downloadable Attendee Registration Form
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.
ACF Membership Opportunities
ACF has expanded its membership opportunities by creating the Culinary Enthusiast category available to individuals not employed in the culinary industry, but who have a passion for the culinary arts. Member benefits include attending chapter events, discounted conference and convention registrations, ACF e-store special pricing, subscriptions to The National Culinary Review and The Culinary Insider and a gift.
The category of Culinarian was also added and includes line cooks, bakers, pastry cooks and other non-management culinarians with a minimum of six months of full-time employment. This level of membership is limited to five years.The goal is for the culinarian to pursue on-the-job training and gain the experience necessary to advance to the Professional Culinarian level. Learn more by visiting www.acfchefs.org.
Congratulations to the 2008 ACF Central Regional Conference Award Winners
The 2008 ACF Central Regional Conference that took place, February 8-10, at the Hyatt Regency Crown Center in Kansas City, Mo., was a tremendous success and a good time was had by all. View the pictures and see for yourself. More than 400 chefs, culinarians, partners and foodservice representatives were in attendance.
The 2008 ACF Central Regional Conference award recipients listed below will compete for the national title against their winning regional counterparts at the 2008 ACF National Convention in Las Vegas, July 14-17.
U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions
David Daniot, CEC; executive chef, Edgewood Country Club, Commerce Township, Mich.; ACF Michigan Chefs de Cuisine Association
ACF Pastry Chef of the Year, sponsored by Splenda®
R. Andrew Chlebana II, CEPC; pastry chef, White Eagle Golf Club, Naperville, Ill.; ACF Louis Joliet Chapter
ACF Chef Educator of the Year
Robert Anderson, CEC, CCE; program chair, Des Moines Area Community College, Ankeny, Iowa; ACF of Iowa
ACF Hermann G. Rusch Chef's Achievement Award
Ralph Comstock, CEC, AAC; adjunct faculty, Ivy Tech Community College, Indianapolis; ACF Greater Indianapolis Chapter
ACF Chef Professionalism Award, sponsored by Nestlé FoodServices North America
Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston
ACF Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
Ender "Andy" Oktayuren; student, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
Chefs de Cuisine Association of St. Louis Inc.: Mary Boehne; Charles Conners; Brian Horton; Reagan Irwin; Corey Moore; Joseph Mueller, CCC, coach
ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
ACF Professional Chefs Association of Houston: Jeff Albers; Eva Raquel del Pilar Castanon; Michael Castillo; Gabriel Gomez; Robert Morales; Alex Darvishi, CEC, AAC, coach
The 2008 ACF Central Regional Conference award recipients listed below were recognized for their outstanding contributions and goodwill.
ACF Chapter of the Year
ACF of Iowa
ACF Chapter Achievement Award
ACF Flint/Saginaw Valley Chapter
ACF of Iowa
ACF Minneapolis Chefs Chapter
ACF South Bend Chefs and Cooks Association
Texas Chefs Association
Rene Roncari Senior Chef Humanitarian Award
John Kaufmann, CEC, AAC; retired, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc.
ACF President's Medallions
John Bogacki, CEC, CCE, AAC; executive chef, Westwood Country Club, St. Louis; Chefs de Cuisine Association of Saint Louis Inc.
Charles Boydston, HAAC; executive chef, Tommy Gun's Garage Dinner Theater, Inc., Chicago; ACF Chicago Chefs of Cuisine, Inc.
John Gilbertson, CEC; executive chef, Sanford USD Medical Center, Sioux Falls, S.D.; ACF Black Hills Chapter of Professional Chefs
Pamela Lewis; corporate executive chef, Tyson Foods, Inc., Springdale, Ark.; Northwest Arkansas Chefs Association
Richard McPeake; company chef, Rib Stars BBQ, Shawnee Mission, Kan.; ACF Greater Kansas City Chefs Association
James "Jim" Murray, CEC; ICA senior innovation chef, Unilever Foodsolutions, Lisle, Ill.; ACF Chefs of Milwaukee, Inc.
Lindy Robinson; assistant dean, Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association
Mark Webster, CEC, CCE; executive chef, New Theatre Restaurant, Overland Park, Kan.; ACF Greater Kansas City Chefs Association
ACF Central Regional BBQ Challenge, sponsored by Tyson Food Service
Grand champion: Harold Colston - Hot Meat Smokers team
Second place: Brian Miller, Ed Miller, Mike McClain - Heavy Smoke team
Third place: Karen Putman, Ronna Keck - Flowers of the Flame team; both members of ACF Greater Kansas City Chefs Association
American Academy of Chefs Chair's Scholarship
Katie Palmer; student, Johnson County Community College, Overland Park, Kan.; apprentice, Brookridge Country Club, Overland Park, Kan.; ACF Greater Kansas City Chefs Association
Sponsors of the 2008 ACF Central Regional Conference and national award sponsors are: Barber Foods; Boulevard Brewing Co.; Buckhead Beef Company; Butterball Farms, Inc.; Canada Cutlery Inc.; The Cheesecake Factory; Contessa Premium Foods; Custom Culinary™; GFF, Inc./ Girard's Dressings; La Brea Bakery; Lobster Select; Mann's Fresh Vegetables; MARS Foodservices; Mind's Eye Resource Management, LLC; Missouri Beef Industry Council; Missouri Pork Association; Nestlé FoodServices North America; New Grass Bison; NEWCHEF Fashions; Nueske's Applewood Smoked Meats; Pearson Prentice Hall; R.L. Schreiber, Inc., Rubbermaid Commercial Products; Seaboard Foods; SYSCO Food Services; Splenda®; Tyson Food Service; and Unilever Foodsolutions.
2008 ACF Central Regional Conference Photos
Culinary Programs Recognized as Exemplary by ACFFAC at 2008 ACF Central Regional Conference
Six postsecondary culinary programs were recognized by the American Culinary Federation Foundation Accrediting Commission (ACFFAC) as exemplary at the 2008 ACF Central Regional Conference.
The programs recognized by the ACFFAC as exemplary are at the following schools:
- Blackhawk Technical College, Janesville, Wis.
- Grand Rapids Community College, Grand Rapids, Mich.
- The International Culinary School at The Art Institute of Dallas, Dallas
- Johnson County Community College, Overland Park, Kan.
- Kendall College, Chicago
- Texas Culinary Academy - Le Cordon Bleu Program, Austin, Texas
The ACFFAC, recognized by the Council for Higher Education Accreditation (CHEA), provides regulatory oversight of post-secondary institutions. The primary function of the ACFFAC is programmatic accreditation. This specialized accreditation is a voluntary action on the part of the institution that requires curriculum, faculty, resources, support staff, and organizational structure all meet or exceed quality standards.
Culinary or foodservice programs that are accredited by the ACFFAC have been reviewed against established standards. These programs undergo a self-evaluation and report their findings to the ACFFAC. The ACFFAC then authorizes a fact-finding team to visit the school to verify compliance with the standards. The self-evaluation, the report of the fact-finding team and the program response to the fact-finding report, are studied. The ACFFAC then grants accreditation to programs that meet the published standards.
To qualify as an exemplary program upon renewal of ACFFAC accreditation, a program will have had to have been in full compliance the last two site visitation reports. The visiting team determines that the program has met the ACFFAC standards in eight required areas: eligibility; program mission and goals; organization and administration; faculty and staff; curriculum; facilities; student services; and assessment. Exemplary programs are accredited for seven years.
ACFF Accrediting Commission Grants Accreditations
The Accrediting Commission of the American Culinary Federation's Foundation met to review and grant accreditation of culinary arts/baking and pastry arts programs from January 25-27. Programs were reviewed to ensure they met the specific eligibility criteria and demonstrated compliance to the nationally recognized and required Standards and Competencies.
The following programs were granted initial accreditation:
Bermuda College - AAS Degree in Culinary Arts, Diploma in Culinary Arts
Business & Hotel Management School (BHMS), Switzerland - European Diploma - Culinary Arts
Kendall College - AAS Degree in Baking and Pastry
Madison Area Technical College - Technical Diploma - Culinary Arts
Pierpont Community and Technical College of Fairmont State University - AAS Baking and Pastry
The Art Institute of Ft. Lauderdale - BS Degree in Culinary Arts Management
The following programs were granted renewal accreditation:
Pierpont Community and Technical College of Fairmont State University - AAS Degree in Culinary Arts
Kendall College - AAS Degree in Culinary Arts
Madison Area Technical College - AAS Degree in Culinary Arts and Technical Diploma in Baking and Pastry Arts
Florida Community College, Jacksonville Campus - AS Degree in Culinary Arts, AAS Degree in Culinary Arts, Technical Certificate in Culinary Arts
Los Angeles Trade Technical College - AA Degree in Culinary Arts and Certificate in Culinary Arts
Louisiana Technical College - Shreveport Campus Culinary Arts and Occupations Diploma
Ivy Tech Community College, Ft. Wayne Campus - AAS Degree Culinary Arts and Technical Certificate
Ivy Tech Community College, Muncie Campus - AAS Degree in Hospitality Administration - Culinary Arts Specialty, AS Degree in Hospitality Administration - Culinary Arts Specialty, Technical Certificate in Hospitality Administration - Culinary Arts Specialty
Seattle Culinary Academy at South Seattle Community College - AAS Degree in Culinary Arts, Technical Certificate in Culinary Arts
Jefferson State Community College - AAS Degree in Culinary Apprenticeship, AAS Degree in Foodservice/Culinary Arts, AAS Degree in Baking and Pastry
Kendall College - AAS Degree in Culinary Arts
The Art Institute of Ft. Lauderdale - AAS Degree in Culinary Arts
Orlando Culinary - AAS degree in Le Cordon Bleu Culinary Arts and AAS degree in Le Cordon Bleu Patisserie and Baking
Midwest Culinary Institute at Cincinnati State Technical and Community College - AAB Degree in Culinary Arts
New York Institute of Technology - AOS Degree in Culinary Arts
Renton Technical School - AAS Degree in Culinary Arts, AAS Degree in Culinary Arts Transfer and Certificate in Culinary Arts
Anne Arundel Community College, HCAT Institute - AAS Hotel/Restaurant Management, Culinary Arts Option
Delgado Community College - AAS Degree - Culinary Arts Apprenticeship, Certificate of Applied Science in Culinary Arts, AAS Degree in Pastry Arts, Certificate of Technical Studies in Pastry Arts
Is Your Chapter Up To The Challenge?
On the heels of receiving the award as Outstanding Philanthropic Organization in 2007 from the Palm Beach County Chapter of the Association of Fundraising Professionals, the ACF Palm Beach County Chefs Association has taken the lead in raising money for ACF Culinary Team USA.
"We believe strongly in what ACF Culinary Team USA stands to achieve and we want to show our support by making a significant pledge to their fundraising campaign," said Chapter President Donald Sedivy, CEC.
ACF Palm Beach County Chefs Association is pledging $10 for each chapter member and asking their members to match that donation. Should they achieve the highest percentage of member participation among all ACF chapters, they will win a visit from a team member to conduct a demonstration at a chapter meeting.
"We're shooting for 100 percent participation," said Chef Sedivy.
In addition to winning a visit by an ACF Culinary Team USA member, any chapter raising $15,000 or more will win an expense-paid trip for one chapter member to apprentice for the national team at the "culinary Olympics" in Erfurt, Germany this October.
To participate in ACF Culinary Team USA's pledge drive, visit the ACF Web site or call ACF at (800) 624-9458 ext. 103.
NCR Seek Chefs to Interview
The National Culinary Review wants to interview chefs for an article in a future issue of the magazine. Writer Suzanne Hall will be examining chefs' and cooks' relationships with their families and significant others, including: how to make these relationships work around a tough schedule; how to avoid the most common pitfalls; tips for being a chef as well as a good mother, father, wife or husband; and similar topics.
If you have a contribution to make or a story to tell and would be willing to be interviewed for this story, please contact Suzanne at email@example.com. Please include your full name, location and restaurant/club etc., telephone number and e-mail address. We won't be able to include everyone, but appreciate all replies.
AAC Announces 2008 Phillips Foods Recipe Contest
King Crab meat is the secret ingredient in the 2008 Phillips Foods Recipe Contest conducted by The American Academy of Chefs. The contest is open to all ACF members.
ACF members will compete regionally by submitting their recipes to the national Academy office. At each 2008 ACF regional conference, one winning chef's recipe will take the $500 prize. The four winning chefs will compete by preparing their recipes at the 2008 ACF National Convention in Las Vegas for a grand prize of $1,000. A panel of judges, led by AAC culinary advisor Steve Jilleba, CMC, CCE, AAC, will choose the overall winner.
Submit your favorite recipe to the Academy office at firstname.lastname@example.org. Visit AAC for rules. Contact the Academy office at (800) 624-9458, ext. 102, or email@example.com for questions.
Congratulations to the 2008 Central Regional Conference winner, Michael Garbin, CEC, AAC, executive chef at the Union League Club of Chicago and a member of ACF Windy City Professional Culinarians Inc. He won for his Phillips King Crabmeat Salad, Remoulade Sauce, Apple Cilantro Salad, Frisée.
Purchasing Whole Maine Live Lobsters Through LobsterSelect.com Benefits Chef & Child
Maine lobsters are just a phone call away. Order them and support the Chef & Child Committee. LobsterSelect will donate to the Chef & Child Committee a percentage of its sales on all lobsters purchased by ACF members at http://ccf.lobsterselect.com, as follows:
3% for the first $100,000 in sales
4% for up to $250,000 in sales
5% for sales of more than $500,000
Once $500,000 in sales is reached, LobsterSelect will donate 5% to the committee on any lobster order (regardless of the dollar amount) forever, as long as the order is placed at http://ccf.lobsterselect.com. Orders placed at www.lobsterselect.com will not include the donation. LobsterSelect and ACF: Partners in Good Nutrition and Good Taste.
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!
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
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.
New England Culinary Institute: A Key Ingredient To Your Career
International Restaurant Show, Las Vegas - February 24-27, 2008
The International Restaurant Show in Las Vegas is the fastest-growing food show in the nation, expected to double in size in 2008. The show is part of International Hospitality Week which includes HotelWorld Expo & Conference, the International Coffee & Tea Expo and Nightclub & Bar/Beverage Retailer Convention & Trade Show.
This year's show will feature exciting demonstrations, informative seminars and heated competitions held on several different stages that are sure to be crowd pleasers!
9th Annual Las Vegas Culinary Challenge
Tuesday, February 26 - Wednesday, February 27
Las Vegas Convention Center, Hall C1
Culinary students and top chefs from Southern Nevada, many of the western states and Canada, will compete for two days during the International Restaurant Show in Las Vegas. The 9th annual Las Vegas Culinary Competition will tempt the taste buds of American Culinary Federation judges for medals and cash prizes.
Click here for more details on The International Restaurant Show in Las Vegas.
Academy of Ice Carving & Design