The Culinary Insider - Apr. 14, 2008 (Vol. VI, Issue 8)
Certification Fees Increase May 1
Effective May 1, the application prices for CSC, CWPC and CCC are increasing with CSC and CWPC initial and renewal fees at $110, and CCC initial and renewal fees at $120. If you have questions, contact ACF at (800) 624-9458, ext. 122, or e-mail firstname.lastname@example.org.
Westward Bound for the 2008 ACF Western Regional Conference
Western Regional Conference
Hilton Salt Lake City Center
Salt Lake City
American Academy of Chefs Dinner, April 18, The Country Club, Salt Lake City
The Western Regional Conference has a full slate of educational programs and meal functions. Highlights include the trade show at the Salt Palace Convention Center, April 19, featuring the Freedom Chefs Challenge, a first of its kind competition between all five branches of the U.S. military, and the Top Toque Culinary Expo with side-by-side classical Eastern and European demonstrations. Extra-curricular activities include a Sunday morning trip to see the Mormon Tabernacle Choir perform, and an evening outing at Squatters Pub, hosted by the ACF Beehive Chefs Chapter, Inc. View the conference schedule and learn more.
Onsite registration begins the afternoon of April 18; preregistration is no longer available.
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.
AAC Western Regional Conference Dinner - April 18
The Western Regional Conference American Academy of Chefs dinner takes place on April 18 at The Country Club in Salt Lake City. Transportation from the hotel will be provided. The cost is $100 per person and is open to all.
Tickets can be purchased by calling the Academy office at (800) 624-9458, ext. 102, or onsite.
Congratulations to the 2008 ACF Northeast Regional Conference Award Recipients
Chosen for its big city vibrancy and small-town charm, Cincinnati was the location of the 2008 ACF Northeast Regional Conference hosted by ACF Greater Cincinnati Chapter. Bringing more than 500 chefs, cooks and foodservice professionals to the Hilton Cincinnati Netherland Plaza, April 5-7, the conference provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative business seminars, forums, clinics and cutting-edge demonstrations, as seen in the conference photos.
The 2008 ACF Northeast 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
Jonathan Moosmiller, CCC; executive sous chef, Westchester Country Club, Rye, N.Y.; ACF National Chapter
ACF Pastry Chef of the Year, sponsored by Splenda®
Kathleen Kessler; pastry chef, Hilton Cincinnati Netherland Plaza, Cincinnati; ACF Greater Cincinnati Chapter
ACF Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC; department chair and professor of culinary arts, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland ME
ACF Hermann G. Rusch Chef's Achievement Award
Noble Masi, CEPC, AAC, HOF; ambassador, The Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association
ACF Chef Professionalism Award, sponsored by Nestlé Professional™
Rudolph Speckamp, CMC; senior culinary consultant, The Culinary Institute of America's Industry Solutions Group, Hyde Park, N.Y.; Central Maryland Chefs & Cooks Association
ACF Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
Nicholas Hernandez; student, State University of New York at Delhi, Delhi, N.Y.; ACF Chefs and Cooks of the Catskill Mountains
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
ACF New England Culinary Institute; New England Culinary Institute, Montpelier, Vt.: Bryan C. Andregg; Wee-Jin Chua; Dawn S. Francis; Rosalynn A. Kooker; Dominique T. Nelson; David Coolidge, coach
ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
ACF Chefs and Cooks of the Catskill Mountains; State University of New York at Delhi, Delhi, N.Y.; Tami Eicholz; Jillian Naveh; Tammy Peters; Brianne Slocum; Sarah Thurgood; Thomas Recinella, CEC, AAC, coach
The 2008 ACF Northeast Regional Conference award recipients listed below were recognized for their outstanding contributions and goodwill.
ACF Chapter of the Year
ACF Akron-Canton Area Cooks and Chefs Association; Akron, Ohio
ACF Chapter Achievement Award
ACF Columbus Chapter; Columbus, Ohio
ACF Pittsburgh Chapter; Pittsburgh
ACF Great Bay New Hampshire Chapter; Durham, N.H.
ACF Akron-Canton Area Cooks and Chefs Association; Akron, Ohio
ACF Epicurean Club of Boston; Boston
ACF Nations Capital Chefs Association; Washington, D.C.
ACF First State Chefs Association; Wilmington, Del.
ACF Maine Chapter Inc.; Auburn, Maine
ACF Casco Bay Culinary Association of Portland ME; Buxton, Maine
ACF Professional Chefs Association of South Jersey; Atlantic City, N.J.
ACF Northern New Jersey Chapter; Hamburg, N.J.
ACF Professional Chefs/Cooks Association of Rochester; Rochester, N.Y.
ACF of Greater Buffalo New York; Buffalo, N.Y.
ACF Chefs and Cooks of the Catskill Mountains; Delhi, N.Y.
ACF Long Island Chapter; Long Island, N.Y.
ACF Greater Cincinnati Chapter; Cincinnati
Maumee Valley Chefs Chapter ACF; Toledo, Ohio
ACF Philadelphia Chapter; Philadelphia
ACF Professional Chefs of Northeast Pennsylvania; Scranton, Pa.
ACF Rhode Island Chapter; Providence, R.I.
ACF New England Culinary Institute; Essex Junction, Vt.
ACF President's Medallions
Earl Arrowood, CCC, CCE, AAC; professor and chef apprenticeship program coordinator, Bucks County Community College, Newtown, Pa.; ACF Philadelphia Chapter
Joseph DiGironimo, director, JNA Institute of Culinary Arts, Philadelphia; ACF Penn Jersey Metro Chefs Association
Kevin Fallen, CEC; chef/owner, Personal Touch Catering, Buxton, Maine; ACF Casco Bay Culinary Association of Portland ME
Todd Kelly, executive chef, Hilton Cincinnati Netherland Plaza, Cincinnati; ACF Greater Cincinnati Chapter
Willie Lewis; corporate executive chef, Romanelli's By the Sea, Galloway, N.J.; ACF Professional Chefs Association of South Jersey
Paul O'Toole, CEC, AAC; executive chef, Deerfield Golf and Tennis Club, Newark, Del.; ACF Philadelphia Chapter
Michael Redmond, CEC, AAC; food and beverage manager, Metropolitan Club of Washington D.C., Washington, D.C.; ACF Professional Chefs/Cooks Association of Rochester
Michel Sheer, general manager, Hilton Cincinnati Netherland Plaza, Cincinnati
Nathan Singer, English and communications adjunct professor, Raymond Walters College, University of Cincinnati, Cincinnati
C. David Wolf, CEC; executive chef, Hyatt on Capitol Square, Columbus, Ohio; ACF Columbus Chapter
ACF Toque to Toque Champion
Norman Hart, CEC, CCE, AAC; culinary instructor, The International Culinary School at the Art Institute of Pittsburgh, Pittsburgh; ACF Pittsburgh Chapter
American Academy of Chefs Chair's Scholarship
Jessica D. Pope, Aurora, Ind.; student, Midwest Culinary Institute at Cincinnati State Technical and Community College, Cincinnati; ACF National Chapter
American Academy of Chefs Northeast Region Phillips Foods Recipe Contest
Paul O'Toole, CEC, AAC; executive chef, Deerfield Golf and Tennis Club, Newark, Del.; ACF Philadelphia Chapter; King Phillips Fire Cracker Crepes
2008 ACF Northeast Regional Conference Photos
Five Culinary Programs Recognized as Exemplary at 2008 ACF Northeast Regional Conference
Five postsecondary culinary programs were recognized by the American Culinary Federation Foundation Accrediting Commission (ACFFAC) as exemplary at the 2008 ACF Northeast Regional Conference held at the Hilton Cincinnati Netherland Plaza, Cincinnati, April 5-7.
The programs are at the following schools:
- Hospitality Culinary Arts and Tourism Institute-Anne Arundel Community College, Arnold, Md.
- Hudson County Community College, Jersey City, N.J.
- The International Culinary School at the Art Institute of Philadelphia, Philadelphia
- Midwest Culinary Institute at Cincinnati State Technical and Community College, Cincinnati
- New York Institute of Technology, Central Islip, N.Y.
The ACFFAC, recognized by the Council for Higher Education Accreditation (CHEA), provides regulatory oversight of postsecondary 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.
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.
Viva Las Vegas at the 2008 ACF National Convention
More than 2,000 culinarians are expected to converge on the MGM Grand Hotel and Casino in the heart of the Las Vegas strip July 14-17 for the 2008 ACF National Convention, a four-day event offering more than 100 educational seminars, demos, networking, culinary competitions, social functions and outstanding meal events, such as the annual Certified Master Chefs dinner, and more. The deck is stacked in your favor when it comes to Achieving Culinary Excellence.
The 2008 ACF National Convention combines top-notch educational opportunities and entertainment experiences with the finest accommodations at a price negotiated to provide the most value. Room rates begin at $124 per night (plus taxes and fees) and are valid until June 11, so make your reservations today!
Registration is easy when you go online at www.acfchefs.org. Act before June 13 and take advantage of the early registration discounts. You can also book your rooms through the ACF Web site, or by calling the hotel directly at (888) 646-1203. ACF has teamed with the MGM Grand Hotel and Casino to offer additional savings with room rates available three nights before and three nights after the convention for those wanting to extend their Las Vegas experience.
Check out all of the amenities and offerings at the MGM Grand Hotel and Casino.
National Convention, July 14-17
MGM Grand Hotel and Casino, Las Vegas
American Academy of Chefs Dinner, July 13
Red Rock Casino
Downloadable Registration Form
Earn ACF CEHS and Find New Culinary Solutions to Your Foodservice Challenges at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show
Chefs and foodservice operators will find new products, services, contacts and information at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show and the inaugural International Wine, Spirits & Beer (IWSB) Event to help improve their business.
Earn education hours for ACF certification.
ACF's certification body has approved all education and technology sessions held at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show for continuing education hours (CEHs). ACF has approved 1.5 hours of CEHs for each session attended and 4 CEHs for attending the trade show. For more information about ACF certification visit www.acfchefs.org or call (800) 624-9458.
A sampling of the NRA Show and IWSB features include:
Celebrity Book Signings: Interact with the people who drive the trends for one-on-one tips and inspiration.
Culinary Scene: Stay ahead of menu trends and attend interactive culinary demonstrations presented by top industry trendsetters. The Culinary Scene will be a great source of new food- and-beverage concepts, techniques and inspiration.
Chef Day: On Tuesday, May 20, chefs are asked to wear their chefs coats so that they can be recognized as culinary leaders and menu creators. Network with other chefs from around the world, watch cooking demonstrations and see the latest trends and more. The day will also feature chef-specific education sessions.
New International Wine, Spirits & Beer Event: Enhance your bar program with new products showcased by vintners, distillers and brewers. Separate qualifications, registration and badge are required. Registration for IWSB also includes registration for NRA Show 2008.
Visit www.restaurant.org/show or www.winespiritsbeer.org today to register and learn more.
Will you be attending the show? Participate in ACF's survey.
Visit ACF while you are at the show at booth 2186.
2008 ACF Regional Conference Photos
The 2008 ACF Regional Conferences have "achieved culinary excellence" with a combined attendance of more than 800 chefs, culinarians, partners and foodservice representatives at the Central and Southeast conferences.
ACF Central Regional Conference
ACF Southeast Regional Conference
CAFÉ Announces 2008 Educator Workshops and Leadership Conference
The Center for the Advancement of Foodservice Education offers professional development for foodservice instructors and chefs at all levels.
Go to "Events" at www.CafeMeetingPlace.com.
- June 20-22 - "The Art of Presentation," L'Academie de Cuisine, Gaithersburg, Md., featuring Roland Mesnier, former White House pastry chef.
- July 17-20 - "Teaching Front-of-House Operations," Pennsylvania Culinary Institute, Pittsburgh
- July 24-26 - "Desserts & Fine Chocolates," Florida Culinary Institute, West Palm Beach
- Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary Institute, San Jose, Calif. Emphasizing 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
Kendall College, Chicago
Keynotes: "Eating Trends in the United States," Harry Balzer, 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 Goose Island Brewery, Chef Susan Goss/West Town Tavern, French Pastry School and Urban Agriculture.
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.
Taste of Chicago reception!
ACF CE hours and Purdue University CEUs awarded at all CAFÉ events
Visit www.CafeMeetingPlace.com or call (410) 268-5542 for agenda, registration and hotel information.
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Ohaus Valor 3000 Xtreme -- "Precision and Durability"
The new Ohaus Valor 3000 Xtreme is a combination of high precision and durability with readabilities from 2g to 0.02g, depending on model. Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. For dry applications requiring xtreme precision, the Valor 3000 Xtreme has two models with sub-gram readability--200g x 0.01g and 2kg x 0.1g. For everyday use, the Valor 3000 Xtreme has two models in 3kg x 0.5g or 6kg x 1g. When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g x 0.1g, 3kg x 0.5g, and 6 kg x 1g readabilities. Every model can display weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water. All results are shown clearly in the bright, backlit LCD display with clear indication of the weighing unit you are using. Use all the units, or enable only the units you need. For more information or to receive 10% off the list price and free ground shipping, call (800) 672-7722 ext. 7021. Offer code ACFE81, valid until 4/28/2008 and offer only from Ohaus.
Tyson Food Service Special Edition Insights & Discovery Newsletter - Weathering the Tough Times
The special edition issue of Tyson Food Service Insights & Discovery newsletter addresses the current U.S. economic slowdown, which has impacted all industries including foodservice. Less consumer spending has translated into slowing traffic and sales. Add in skyrocketing commodity and food prices, and the foodservice operator is really feeling the pinch. "Weathering the Tough Times" explains some of the economic and foodservice factors causing these tougher times and their impacts. Tyson Food Service identifies tactics and strategies operators can employ to better weather the storm.
To receive the latest copy of Insights & Discovery or view past issues, visit www.tysonfoodservice.com.