The Culinary Insider - May 12, 2008 (Vol. VI, Issue 10)

2008 ACF National Convention Trade Show, July 15-16

The ultimate culinary showcase is coming to the MGM Grand® Garden Arena, July 15-16. More than 2,000 chefs, culinarians and foodservice-industry professionals will gather in Las Vegas for the 2008 American Culinary Federation National Convention and two-day trade show.

Find your next great idea or meet your next impressive contact when more than 200 of the nation's foodservice-industry exhibitors set up camp on the arena floor. Witness ACF regional culinary competition winners going head-to-head for prestigious national awards. Sharpen your skills at one of the many hands-on workshops or during a presentation on the demo stage.

The trade show is just one part of ACF's national convention package, which features four days of educational programming, networking opportunities, meal functions, entertainment, social events and more.

Registration is easy when you go online at Act before June 13 and take advantage of the early registration discounts. 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. Book your room online, or by calling the hotel directly at (888) 646-1203.

STAY & PLAY! ACF has teamed with the MGM Grand Hotel and Casino to offer special room rates three nights before and three nights after the convention. Check out all of the amenities and offerings at the MGM Grand Hotel and Casino.

ACF National Convention
July 14-17
MGM Grand Hotel and Casino, Las Vegas

AAC Dinner
July 13, Red Rock Casino

Online Registration
Downloadable Registration Form
Preliminary Schedule

Sponsorship Opportunities
Become a Trade Show Exhibitor: Limited space available

ACF Members Compete in Dubai

Aidan Murphy, CMC, AAC, and Keriann Von Raesfeld will compete at the World Association of Chefs Societies (WACS) Congress in Dubai, May 12-15. Murphy, executive chef at Old Warson Country Club, St. Louis, will represent the Americas in the inaugural Global Chefs Challenge. Von Raesfeld, a student at Professional Culinary Institute (PCI), Campbell, Calif., will represent the United States in the Hans Bueschkens Junior Chefs Challenge.

Global Chefs Challenge, Sponsored in part by Unilever Foodsolutions
Murphy, a member of Chefs de Cuisine Association of St. Louis, Inc., is a longtime competitor with wins that include the 2006 U.S.A.'s™ Chef of the Year title. But this opportunity, he admits, is something special. Murphy and his apprentice, Mike Palazzola, have been practicing since the beginning of March. Palazzola, a line cook under Murphy at Old Warson Country Club, served as his apprentice at the Continental Finals in Orlando, Fla., in July 2007. Palazzola is a member of ACF Culinary Youth Team USA.

Murphy earned the right to represent the Americas when he took first place and a gold medal in the WACS Global Chefs Challenge Continental finals for the Americas, July 21, 2007, in Orlando, Fla. He will join six other finalists representing Africa, Asia, Central Europe, Northern Europe, Pacific Rim and Southern Europe in the Global Chefs Challenge finals in Dubai.

The competition menu will be made up from a market basket presented to competitors the day before the competition. Each competitor will prepare and present a four-course menu for eight in five hours, 45 minutes in the following order: starter, entrée, main course and dessert. Murphy says the format takes a little more planning than going in with a set menu and idea.

Hans Bueschkens Junior Chefs Challenge
Von Raesfeld, sponsored by Custom Culinary, Inc., is a member of Santa Clara Valley Chapter. She will compete against young cooks from 20 other nations in the Hans Bueschkens Junior Chefs Challenge. She won the right to represent the United States at an ACF-sponsored invitational contest Jan. 14 in Chicago. A recent graduate of PCI's culinary-arts program, she is a student in the school's baking/pastry-arts program.

She has trained in Chicago and Salt Lake City to get used to cooking in different locations. She has researched Dubai and its cuisine, and is working with the kinds of ingredients that she might encounter there. If determination and confidence are any indication, Von Raesfeld should do well in the competition. She numbers among her strengths hard work, dedication, organization, focus and the ability to work under pressure.

The juniors will have six hours to create a menu and meal as they vie to win the Hans Bueschkens Memorial Trophy and be known as "best young cook in the world." Von Raesfeld is training with her coach, Randy Torres, culinary-arts department chair at PCI.

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

ACF's certification body has approved all education and technology sessions held at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 17-20, 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.

ACF members, stop by the ACF Booth #2186, and receive a special gift.

Key Ingredient Regional Conference Drawing

For those who pledged their support for ACF Culinary Team USA while attending an ACF regional conference, the drawing for the free full registration for next year's events will be held at the end of this month. A winner will be selected for each region. If you selected the "Bill Me" option on your pledge form, please know that you must have your pledge to us before the drawing to be eligible to win.

If you have not yet made your pledge, we ask you to review Friends of ACF Culinary Team Sponsor Levels and make a donation today.

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

A sincere thank you to ACF Culinary Team USA's newest Ruby Sponsor, ACF Greater Atlanta Chapter Inc.

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

Join your 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, on and airfare when booked through ACF.

ACF travel package at $1,396 includes (airfare is excluded, but can be booked at the lowest price available through ACF's Travel Services):

  • 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

ACF tour is approved for continuing-education credits.

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. The cost of the package and airfare may change due to the fluctuation of the euro and gas prices. For information and reservations, contact: Debbie Kelder, CTA, ACF Travel Services Manager, at, or (602) 466-2294.

Top Chef Season 5 Casting -- Last Call

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

United States Potato Board Recipe Deadline May 31

The United States Potato Board invites professional chefs from across the country to enter the "50 States of the Potato" recipe contest. The grand prize is a trip to the 2008 Worlds of Flavor Conference at The Culinary Institute of America at Greystone, St. Helena, Calif., in November, and runners-up receive cash prizes. Additionally, all state winners will have their restaurant and recipes featured on This is a great opportunity for chefs to show off their unique and regional flair with potatoes.

Recipes will be judged on their regional flair, creativity and originality, taste and presentation. Contest entries are due no later than May 31. Visit for rules and an entry form.

2008 ACF Regional Conference Photos

The 2008 ACF Regional Conferences have "achieved culinary excellence" with a combined attendance of more than 1,700 chefs, culinarians, partners and foodservice representatives in attendance at the Central, Southeast, Northeast and Western regional conferences.

ACF Central Regional Conference
ACF Southeast Regional Conference
ACF Northeast Regional Conference
ACF Western 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, featuring pastry chef/confectioner Norman Love.
  • Aug. 1-3 - "Celebrating Global Cuisines," Professional Culinary Institute, San Jose, Calif. Emphasizing Japanese, Pacific Fusion and Italian.

Reserve lodging now, as hotels are filling!

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): 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.

Sign up now for the Phillips Seafood Insider e-blast

Sign up now for the Phillips Seafood Insider e-blast to receive "insider" exclusive seafood tips, recipes and rebates.

Now you can get tips and recipes from a company that has been in the foodservice industry for over 100 years. Phillips Foods uses its years of experience to prepare the finest recipes and valuable seafood tips.

Keep up to-date on Phillips products with spotlights on Phillips and Asian Rhythms brands; including new product releases and on-trend recipes. Insiders will also receive valuable savings through monthly rebates. The Seafood Insider is prepared monthly and delivered right to your inbox. Avoid missing the "insider" advantage; sign up for the Phillips Seafood Insider today.

Click here to sign up or visit and select Foodservice/Newsletter Sign Up section.

Tyson Food Service Introduces Ideas @ The Heart of Value Series

Tyson Food Service is working hard to help you keep the heart of your menu beating strong during these uncertain economic times. The Ideas @ the Heart of Value six-part series will help you distinguish your menu to keep and attract customers and still turn a profit.

The Buck Stops Here is the first platform in the series and features a collection of menuing ideas, along with merchandising materials designed to help you make customers' ends meet during difficult times without sacrificing your business and profitability to do it.

To explore the first edition of Ideas @ the Heart of Value, and to sign-up for future volumes, visit You can also access all of the menuing ideas, complete recipe information, menu descriptions and downloadable merchandising materials.

Valor 3000 Xtreme Washable Precision Scale

The Ohaus Valor 3000 Xtreme is a combination of high precision and durability. Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. 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 ACFE83, valid until 6/2/2008 and offer only from Ohaus.