The Culinary Insider - Mar. 17, 2008 (Vol. VI, Issue 6)

ACF Chapter President Creates Unique Fundraiser

The response to the ACF Culinary Team USA pledge drive from members attending the 2008 ACF Southeast Regional Conference took a unique turn. Bob Passarelli, CEC, president of ACF Triangle Chefs, Raleigh, N.C., decided to donate a portion of the proceeds from his "CHEF BOBBY BUZZ" espresso rub to ACF Culinary Team USA.

"I wasn't sure if anyone had ever done anything like this before, but I thought it would be a great way to help ACF make it to Erfurt to compete," said Passarelli.

The rub, made with fair-trade espresso beans, can be purchased by contacting Passarelli at ACF Culinary Team USA will receive 50 cents for each retail bottle sold and $1 for each restaurant-size bottle.

"I know how much financial support it takes to compete at any level," Passarelli said. "I'm just happy I can do something to help my team."

Donate to ACF Culinary Team USA today!

CC, CPC, CSC, CWPC, CCC, Certification Application Fees to Increase May 1

There is no time like the present to move your career to the next level and take advantage of ACF's current initial and renewal application fees. The application prices for CSC, CWPC and CCC are increasing effective May 1 with CSC and CWPC initial and renewal fees at $110, and CCC initial and renewal fees at $120.

If you have any questions, please contact Aimee Karaitis, assistant director of certification, at (800) 624-9458, ext. 122, or

Congratulations to the 2008 ACF Southeast Regional Conference Award Recipients

The 2008 ACF Southeast Regional Conference "achieved culinary excellence" with more than 400 chefs, culinarians, partners and foodservice representatives in attendance, March 1-3, at the Williamsburg Lodge, Williamsburg, Va. The colonial-themed conference offered attendees a glimpse into the culinary past while sharpening their skills for the future, as noted in the conference photos.

The 2008 ACF Southeast 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
Russell Scott III, CMC
; executive chef, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter

ACF Pastry Chef of the Year, sponsored by Splenda®
Vanessa Haden, CPC
; owner/director, The Wedding Cake, Louisville, Ky.; ACF Kentucky Chapter

ACF Chef Educator of the Year
David J. Pantone, CEC, CEPC, CCE, AAC
; dean of culinary education, Florida Culinary Institute, West Palm Beach, Fla.; ACF Palm Beach County Chefs Association

ACF Hermann G. Rusch Chef's Achievement Award
Roland Schaeffer, CEC, AAC, HOF; retired, St. Augustine, Fla.; National Chapter

ACF Chef Professionalism Award, sponsored by Nestlé Professional
Hans J. Schadler, CEC, AAC
; executive chef/director of culinary operations and development, Colonial Williamsburg Foundation, Williamsburg, Va.; ACF Virginia Chefs' Association

ACF Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
JohnMichael F. Lynch
; Vinnings, Ga.; apprentice and line cook, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
ACF Middle Tennessee Chapter; The International Culinary School at The Art Institute of Tennessee - Nashville, Nashville, Tenn.; Julie B. Bodoh; Lisa M. Ramsey; Brianna D. Rogers; Candace L. Roller; Rebecca Saylor; Kristy Wilkins, coach

ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
ACF Greater Atlanta Chapter, Inc., Atlanta; Dominique Fallings; Daniel Gorman; Aaron Haga; Jinyoung Lee; JohnMichael Lynch; Andrew Miller III, CEC, coach

The 2008 ACF Southeast Regional Conference award recipients listed below were recognized for their outstanding contributions and goodwill.

ACF Chapter of the Year
ACF Greater Atlanta Chapter Inc., Atlanta

ACF Chapter Achievement Award
ACF Greater Atlanta Chapter Inc., Atlanta
ACF Tampa Bay Culinary Association, Tampa, Fla.

ACF President's Medallions
Michael Deihl, CEC, CCA, AAC
; executive chef, East Lake Golf Club, Atlanta; ACF Greater Atlanta Chapter Inc.
Anne Gregory; executive chef/owner, Xquisite Edibles La Femme Chef, Palm Bay, Fla.; ACF Space Coast Chapter
Johnnie L. Jones; executive chef/owner, Genesis Cafe & Catering, Inc., Jacksonville, Fla.; ACF First Coast Chapter
Dirk Rusthoven, CEC, CCA; corporate executive chef, IFH Foodservice Distribution, Hickory, N.C.; ACF Inc. Charlotte Chapter
Hans J. Schadler, CEC, AAC; executive chef/director of culinary operations and development, Colonial Williamsburg Foundation, Williamsburg, Va.; ACF Virginia Chefs' Association
Derek Spendlove, CEPC, CCE, AAC; baking and pastry-arts chair, Sullivan University, Louisville, Ky.; ACF Kentucky Chapter

Joseph Amendola Outstanding Member Award
Jeff Bacon, CEC, CCA
; executive chef/program director, Second Harvest Foodbank of Northwest North Carolina, Winston Salem, N.C.; ACF Triad Chapter NC

American Academy of Chefs Chair's Scholarship
Tenita Weygand
, Providence Forge, Va.; student, J. Sargeant Reynolds Community College, Richmond, Va.; apprentice, Colonial Williamsburg Inn, Williamsburg, Va.; ACF Virginia Chefs' Association

Sponsors of the 2008 ACF Southeast Regional Conference and national award sponsors include: Barber Foods; Beef Information Center; Buckhead Beef Company; Butterball Farms, Inc.; Canada Cutlery Inc.; The Cheesecake Factory; Contessa Premium Foods; Custom Culinary, Inc.; GFF, Inc./Girard's Dressings; Icelandic USA®, Inc.; La Brea Bakery; Lobster Select; Mann's Fresh Vegetables; MARS Foodservices; Mind's Eye Resource Management, LLC; National Honey Board; Nestlé Professional; NEWCHEF Fashions; Nueske's Applewood Smoked Meats; Pearson Prentice Hall; R.L. Schreiber, Inc., Royal Cup Coffee; Rubbermaid Commercial Products; Santa Sweets; Splenda®; SYSCO Food Services of Hampton Roads; Tyson Food Service; U.S. Foodservice and Unilever Foodsolutions.

2008 ACF Southeast Regional Conference Photos Online

Nutrition Course Offered at Northeast and Western Regional Conferences and National Convention

ACF members who need the eight-hour nutrition course for certification can now take it at the 2008 ACF Northeast and Western regional conferences, and the 2008 ACF National Convention. Marge Condrasky, CCE, Ed.D, RD, assistant professor, Clemson University, Piedmont, S.C.; Nick Spinelli, CEC, senior corporate chef, Kraft Foods, Glenview, Ill.; and Carol Kizer, CCE, RD, FMP, retired chair, Columbus State Community College, Columbus, Ohio; recently updated the nutrition course.

This interactive course, taught by Condrasky, focuses on health and wellness issues, nutritional trends and cooking for a healthy lifestyle. Condrasky will also share updated scientific knowledge concerning nutrition, nutritional guidelines, menu planning and marketing strategies, as well as highlight new products.

"The course was exciting," said Glen Walden, CEC, CCE, dean of culinary arts and hospitality management at Stratford University, Falls Church, Va. "I learned how to pay attention to nutrient density by reworking recipes to reduce fat and sugar while increasing the vegetable and whole-grain portions to keep the plate full, but with less calories and better nutrition."

According to Collen Engle, CEC, instructor, Sullivan University, Louisville, Ky., it was an excellent approach to an often dry subject. He enjoyed the open-forum discussions and the coverage of the hot topics in nutrition, such as phytochemicals and antioxidants.

For registration information about the nutrition course, visit the ACF Web site.

2008 ACF Event Series Dates & Deadlines

Register today for the 2008 ACF Northeast and Western Regional Conferences and the National Convention. Downloadable forms are on ACF's Web site, or you can REGISTER ONLINE. Early-bird discounts are still available for registration, trade-show exhibitor booths, hotel accomodations and airfare for the Western Regional Conference.

Visit ACF online for more information. When it comes to Achieving Culinary Excellence, it's never too early to plan.

Northeast Regional Conference, April 5-7
Hilton Cincinnati Netherland Plaza, Cincinnati, Ohio
Register online today.
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

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.

2008 ACF Central Regional Conference Photos

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.

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


  • 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:

"Ultimate Leadership: Redefining Excellence in Foodservice Education"
June 27-29, 2008
Hosted by Kendall College

Keynoters: "Eating Trends in the United 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 or call (410) 268-5542 for dates, agendas, registration and hotel information.

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