The Culinary Insider - Apr. 28, 2008 (Vol. VI, Issue 9)

Catch Culinary Day at 2008 ACF National Convention

ACF is excited to announce the return of the popular Skills for Culinarians Day, Thursday, July 17, during the 2008 National Convention. Sponsored by Le Cordon Bleu Schools North America, this full day of exciting educational seminars and culinary demos provides convention attendees an array of programs to sample the hottest trends in menus, techniques and philosophies from some of the top chefs and educators in the United States, including: Martin Yan, Contemporary Asian Cuisine; Rick Moonen, Sustainable Seafood; Chanh Boupha, Artistry in Ice; and Tal Ronnen, Viable Vegan Victuals. Additional programs are in the works, including a plated-desserts presentation by Christophe Ihturritze of Vegas' multi-award winning Marché Bacchus, and a management focused session by Michelle Lucas, CCE, lead chef-instructor and faculty development coach at Orlando Culinary Academy, Orlando, Fla.

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 four-day convention, which will offer more than 100 educational, networking and social functions, as well as outstanding meal events.

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 at the MGM 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 Act before June 13 and take advantage of the early registration discounts. You can book your room 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

Online Registration
Downloadable Registration Form
Preliminary Schedule

Congratulations to the 2008 ACF Western Regional Conference Award Recipients

Known for its picturesque skyline, skiing and metropolitan attractions, Salt Lake City was the location of the 2008 ACF Western Regional Conference hosted by the ACF Beehive Chefs Chapter, Inc. Bringing more than 400 chefs, cooks and foodservice professionals to the Hilton Salt Lake City Center, April 19-21, 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 Western 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
Bernhard Gotz
, executive chef, Little America Hotel, Salt Lake City; ACF Beehive Chefs Chapter, Inc.

ACF Pastry Chef of the Year, sponsored by Splenda®
Loïc Laffargue
, executive pastry chef, Barona Valley Ranch Resort and Casino, Lakeside, Calif.; ACF Chefs and Culinarians of San Diego

ACF Chef Educator of the Year
Robert Hudson, CEC, CCE
; department chair for culinary programs; Pikes Peak Community College, Colorado Springs, Colo.; ACF Pikes Peak Chapter

ACF Hermann G. Rusch Chef's Achievement Award
William Franklin, CMC, AAC
; corporate executive chef, Nestle FoodServices, Glendale, Calif.; ACF Colorado Chefs Association

ACF Chef Professionalism Award, sponsored by Nestlé Professional™
Peter Hodgson, CEC
; executive chef, Salt Lake City Marriott University Park, Salt Lake City; ACF Beehive Chefs Chapter, Inc.

ACF Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
Lindsay Kinateder
, student, Johnson & Wales University, Denver; ACF Colorado Chefs Association

Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
Broadmoor Hotel and Resort, Colorado Springs, Colo.: Phillip Becker; Mikki Butler; Chantel Chupa; Lucas Glau; Monica Richardson; Robert Huckels, coach

ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
ACF Orange Empire Chefs and Professional Cooks Association; Orange Coast College, Costa Mesa, Calif.: Brodie Curtis; Caitlin Knoop; Conrad Malaya; Brent Omeste; Chad Urata; William Barber, coach

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

ACF Chapter of the Year, ACF Chapter Achievement Award
ACF Chefs de Cuisine of the Inland Northwest, Coeur d'Alene, Idaho

ACF President's Medallions
Carol Chandler, CC
; cook, University of Montana College of Technology, Missoula, Mont.; ACF Montana Chefs Association
Michael DeGiovanni, executive chef, Libby Bortz Retirement Community, Littleton, Colo.; ACF Colorado Chefs Association
Donald Dickinson, CEC, CCA, AAC; culinary division director, Institute of Technology, Roseville, Calif.; ACF California Capital Chefs Association
Peter Hodgson, CEC; executive chef, Salt Lake City Marriott University Park, Salt Lake City; ACF Beehive Chefs Chapter, Inc.
Bruce Staebler, CEC, AAC; Clovis, Calif.; The ACF Chefs Association of San Joaquin Valley
Garry Waldie, CEC, CCE, CEPC, AAC; chef instructor, Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Valley of the Sun Chef's Association

Freedom Chefs Challenge Winners
Rene Marquis, CEC, CCE, PCEC, AAC; executive chef, U.S. Army, Tampa, Fla.; Old Dominion ACF Chapter
David Turcotte, CEC, executive chef, U.S. Army, Alexandria, Va.; Old Dominion ACF Chapter

Certificates of Appreciation
Richard Burr, CEC
; executive chef, Spirit Mountain Casino, McMinnville, Ore.; ACF Chefs de Cuisine Society of Oregon
Thomas Campbell, CEC; culinary program director, University of Montana College of Technology, Potomac, Mont.; ACF Montana Chefs Association
Alfonso Contrisciani, CMC, AAC; vice president of culinary development, Centerplate, Inc., Stamford, Conn.; ACF Orange Empire Chefs and Professional Cooks Association
Urs Emmenegger, CEC; executive chef, LaJolla Marriott, San Diego; ACF Chefs & Culinarians of San Diego
David Goodwin, CEC, CCA, AAC; senior executive chef/director of food and beverage, Carson Valley Inn, Minden, Nev.; ACF High Sierra Chefs Association
Shawn Hanlin, CEC; executive director, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Chefs de Cuisine Society of Oregon
John Hui, CEPC, AAC; corporate pastry chef, Pebble Beach Resorts, Pebble Beach, Calif.; ACF Chefs of Las Vegas
Rodney Jessick; executive chef, Coeur d'Alene Resort, Coeur d'Alene, Idaho; ACF Chefs de Cuisine of the Inland Northwest
Bobby Moghaddam, CEC, CCE; director of hospitality management and culinary arts, Riverside Community College, Riverside, Calif.; ACF Southern California Inland Empire Chefs & Cooks Association
Mial Parker, CEC, CCE; department chair/culinary instructor, Professional Culinary Institute, Campbell, Calif.; ACF Chefs de Cuisine Association of California
Christopher Plemmons, CEC; chef instructor, Olympic College Culinary Arts, Bremerton, Wash.; ACF Washington State Chefs Association
Joel Thompson; corporate executive chef, Sysco Food Services of Ventura, Oxnard, Calif.; ACF Channel Islands Chefs Association
Steven Walk, CEC; instructor/coordinator, Walla Walla Community College, Walla Walla, Wash.; ACF Northwest Wine Country Chapter
Eric Watson, CCC, CEC; instructor, The International Culinary School at The Art Institute of Phoenix, Phoenix; ACF Chefs Association of Greater Phoenix
Whitney Werner, CEC, CCA; executive chef, The Beach Club, Los Angeles; ACF Chefs de Cuisine Association of California

American Academy of Chefs Chair's Scholarship
Victoria J. Maxfield
, Tremonton, Utah; student, Utah Valley State College, Orem, Utah; ACF Beehive Chefs Chapter, Inc.

American Academy of Chefs Western Region Phillips Foods Recipe Contest
Benny Diaz, banquet chef, Brookside Golf Club, Pasadena, Calif.; ACF Chefs de Cuisine Association of California; King Crab Raviolis in Lobster Creole Sauce and Braised Cipollini Onions

Chef & Child Committee Little Oscar Award
ACF Kona-Kohala Chefs de Cuisine, Inc. Kailua-Kona, Hawaii

Western Culinary Institute's Culinary Program Recognized as Exemplary by ACFFAC at Western Regional Conference

The postsecondary culinary program at Western Culinary Institute, Portland, Ore., was recognized by the American Culinary Federation Foundation Accrediting Commission (ACFFAC) as exemplary at the 2008 ACF Western Regional Conference held at the Hilton Salt Lake City Center, Salt Lake City, April 19-21.

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 must 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.

Key Ingredient Pledge Drive Update

Thanks to the generosity of so many at ACF's regional conferences, The Key Ingredient to Success team pledge drive has raised more than $20,000. If you have not made your pledge yet, please do, as ACF Culinary Team USA needs your support.

A gold medal for Culinary Team USA brings special status to ACF-sanctioned competitions and to those who participate in them. Every pledge brings ACF Culinary Team USA closer to the goal of winning at the "culinary Olympics" in Erfurt this October.

Clark Braun, CEC, president of ACF Black Hills Chapter of Professional Chefs in South Dakota, challenges each ACF chapter:

"I want to throw out a challenge to all chapters. We're a small chapter with only 21 members, and we're pledging $1,500 to support the teams. South Dakota is probably one of the lower pay scales in the country, and our pledge of $1,500 is almost $71 per member. If we can do it, other larger chapters can, too. With the interest and attention given to competitions on TV and in the media, we want our team members working hard and training so they win. You, too, can either stand behind them with your pledge so they can train hard to win, or you can wonder why they didn't do better."

A sincere thank you to ACF Culinary Team USA's newest sponsors:

Ruby Sponsors:
ACF Palm Beach County Chefs Association
Chefs de Cuisine Association of St Louis Inc.

Topaz Sponsors:
ACF Black Hills Chapter of Professional Chefs
ACF Chefs de Cuisine of the Inland Northwest
ACF Laurel Highlands Chapter
ACF Professional Chefs Association of South Jersey
The Georgia Shrimp Company LLC

Call (800) 624-9458, ext. 103, or visit ACF's Web site to make your pledge today!

Join ACF Culinary Team USA at IKA 2008 in Erfurt, Germany, Oct. 16-24

ACF invites you to join fellow culinarians and support ACF Culinary Team USA at the 2008 Internationale Kochkunst Ausstellung International Culinary Art Competition (IKA) in Erfurt, Germany. The team will compete for the gold in this prestigious competition Oct. 19-22. Enjoy savings on transportation and lodging with a special ACF travel package, and airfare when booked through ACF.

ACF package at $1,396 includes:

  • Transportation with Carey International, round trip Frankfurt airport to Erfurt
  • 7 nights' accommodation at Victor's Residenz Hotel, Erfurt (space is limited)
  • Breakfast daily
  • Pass to competition with one lunch ticket (with one of the national teams)
  • Tour of Frankfurt or surrounding areas
  • ACF Culinary Team USA 2008 cookbook (provided early 2009)
  • ACF Culinary Team USA pin, hat and sticker

Airfare is not included, but can be booked at the lowest price available through ACF's Travel Services.

ACF tour is approved for continuing-education credits.

Join ACF's tour to IKA 2008 and reserve your space by sending a $250 deposit and a completed registration form to:
American Culinary Federation, Accounting Department
180 Center Place Way, St. Augustine, FL 32095

Travel insurance is available and recommended. For information and reservations, contact: Debbie Kelder, CTA, ACF Travel Services Manager, at, or (602) 466-2294.

Because of the fluctuation of the euro and gas prices, the cost of the package and airfare may change. It is advised that you apply for a passport immediately if you do not have one.

Earn ACF CEHs at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show

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 or call (800) 624-9458.

Will you be attending the show? Participate in ACF's survey.

Visit ACF while you are at the show at booth 2186.

ACF Career Center for Job Seekers and Employers

The ACF Career Center allows job seekers to post their résumé anonymously and view open culinary positions across the nation. Plus, personal job alerts can be established for e-mail notification of postings that match search preferences. Employers can post open positions, manage postings, view résumés, store candidate information and manage online recruiting with ease. Create an account now at

Top Chef Season 5 Casting

Do you have what it takes to be the next Top Chef? Casting is now taking place for Top Chef Season 5. Top Chef is looking for self-taught cooks, and chefs who have trained at top culinary schools. Culinarians with a passion for food, creativity, knowledge of cooking techniques and trends, and charisma, are encouraged to apply.

Visit to download an application or attend a casting call.

LAS VEGAS, Sunday, May 4, 10 a.m.-2 p.m.,
Craftsteak, MGM Grand Hotel & Casino, 3799 Las Vegas Blvd. South, Las Vegas, NV 89109

NEW YORK, Saturday, May 10, 11 a.m.-1 p.m.,
The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538

NEW YORK, Sunday, May 11, 10 a.m.-2 p.m.,
The Culinary Institute of America at Astor Center, 399 Lafayette St., New York, NY 10003

LOS ANGELES, Monday, May 26, 10 a.m.-2 p.m.,
Cicada, 617 S. Olive St., Los Angeles, CA 90014

2008 ACF Regional Conference Photos

The 2008 ACF Regional Conferences have "achieved culinary excellence" with a combined attendance of more than 1,300 chefs, culinarians, partners and foodservice representatives at the Central, Southeast and Northeast conferences.

ACF Central Regional Conference
ACF Southeast Regional Conference
ACF Northeast 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


  • 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:

"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 or call (410) 268-5542 for agenda, registration and hotel information.

New High-Precision FD Scales Available

For applications where additional precision is required, Ohaus now offers models of the all stainless steel FD Series with precision to 30,000 points of resolution. Available either in 3kg/6lb by 0.1g/0.0002lb, 6kg/15lb x 0.2g/0.001lb and 15kg/30lb x 1g/0.001lb, these scales can be configured in the weighing units you need: lb, oz (1/4 fractional or decimal), lb:oz, kg and g. For portioning, the FD series includes a checkweighing function with indicator lights to tell you when the portion on the scale is over or under a pre-set weight range, ensuring equal portioning each time. For baking applications, the FD series now includes % weighing which can quickly compute baker's percentages. For portable use, the FD has an internal, rechargeable battery that lasts 120 hours before charges, and all FD's are NSF listed and can be used in HACCP systems.

For more information or to receive 10% off the list price of $435 and free ground shipping, call (800) 672-7722 ext. 7021. Offer code ACFE82, valid until 5/12/2008 and offer only from Ohaus.

Serve a Taste of the Exotic with Uncle Ben's® INTERNATIONAL GRAINS® Rice

UNCLE BEN'S offers a wide variety of authentic grains from around the world in its INTERNATIONAL GRAINS® Rice product line. INTERNATIONAL GRAINS® gives patrons a taste of the exotic with varieties such as Basmati Rice, Arborio Rice, Couscous, 100% Pure Wild Rice and Jasmine Rice. All five varieties in the INTERNATIONAL GRAINS® Rice line are Completely Vegetarian and contain zero grams trans fat.

For on-trend recipe ideas and information on UNCLE BEN'S INTERNATIONAL GRAINS® Rice, visit or call 1-800-432-2331.

American Academy of Ice Carving & Design (AICD)