The Culinary Insider – June 9, 2008 (Vol. VI, Issue 12)
Last Chance to Save $$$ Discount Deadlines Approaching for ACF National Convention in Las Vegas, July 14–17
The 2008 ACF National Convention is right around the corner and time is running out to take advantage of the money-saving discounts.
Registration Discount Deadline – June 13
Register Online Now!
Don’t miss the exciting lineup of both educational and entertaining events. Check out the daily schedule so you can plan out your days in advance.
MGM Discount Room Rate Deadline – June 11
Book a Room Now!
Room rates at the MGM Grand Hotel and Casino begin at $124 per night (plus taxes and fees) and are valid until June 11, so make your reservations today. Book a room online, or by calling the hotel directly at (888) 646-1203.
Airline and Rental Car Discounts
Getting to Las Vegas has never been easier.
Find transportation discounts!
ACF National Convention
MGM Grand Hotel and Casino
AAC Dinner, Red Rock Casino, July 13
Trade Show Exhibitor Opportunities
Play Your Cards Right at the 2008 ACF National Convention!
New Merchandise at ACF Store
Visit the ACF Store during the 2008 ACF National Convention for new merchandise and big savings. Stop by the store to check out the newly designed convention T-shirts and assorted memorabilia. New inventory also includes blankets, hooded jackets, windbreakers, picture frames and more.
Culinary Excellence on Display at ACF National Convention Trade Show at MGM Grand Garden Arena
The ACF National Convention Trade Show, taking place on two levels of the MGM Grand Garden Arena, will feature approximately 200 exhibits by some of the biggest names in the culinary industry, the chef of the year national culinary competitions, educational workshops and innovative demonstrations.
LOOK FOR THESE EVENTS AND SO MUCH MORE!
Tuesday, July 15, Trade Show Open 2 p.m.–6 p.m.
U.S.A.’s Chef of the Year Competition, sponsored by Unilever Foodsolutions
National ACF Pastry Chef of the Year Competition, sponsored by Splenda®
National ACF Chef Educator of the Year Competition
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall
ACF Culinary Cold Food Salon, sponsored by The International Culinary Schools at The Art Institutes
Creating Decorative Fruit and Vegetable Garnishes and Showpieces
The Liquid Kitchen – Join Aidan Murphy, CMC, AAC, as he recreates his first-place entry in the food-and-wine-pairing category in the inaugural Global Chefs Challenge, held at the World Association of Chefs Societies Congress in Dubai, May 12-15. Murphy placed third overall in representing the Americas against six other finalists from Africa, Asia, Central Europe, Northern Europe, Pacific Rim and Southern Europe.
Wednesday, July 16, Trade Show Open 12:30 p.m.–5 p.m.
ACF Student Team National Championship, sponsored by R.L. Schreiber, Inc.
National ACF Student Chef of the Year Competition, sponsored by Custom Culinary, Inc.
Beyond Beauty & The Beef - Carcass fabrication workshops presented by Buckhead Beef
The Liquid Kitchen, sponsored by Lavazza, Italy’s Favourite Coffee
Coffee Classics: Espresso, Cappuccino & more
Edible Coffee Creations
A Cup o’ Joe – Cooking with Coffee, by Joe Aiello, CEC, AAC
ACF and Santé magazine are joining forces to deliver the Santé Café, a convenient trade-show gathering spot where attendees can enjoy a cocktail from the ice vodka bar, relax in the ACF Lounge or conduct business meetings in the privacy of the ACF Meeting Room. Located on the lower level of the MGM Grand Garden Arena, stop in at the Santé Café and learn more about the things that make ACF and Santé valuable resources for culinary professionals.
ACF Culinary Team USA Key Ingredient to Success Pledge Drive Update
Through the generosity of ACF members, another milestone has been reached in the Key Ingredient to Success Team Pledge Drive to support ACF Culinary Team USA. As of May 31, over $30,000 has been raised.
The momentum needs to continue, as the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition is less than five months away!
There is still a long way to go to reach the goal of $250,000. If every ACF chapter donates $1000, ACF will be able to support the national, regional and youth teams participation in the “culinary Olympics” this year.
ACF Culinary Team USA needs your support, so make a pledge now. Every donation will directly impact the presence ACF has at IKA, with each pledge helping the culinary teams achieve their goal of winning gold and gaining international recognition for the United States and ACF for its achievements in culinary artistry.
Review the pledge drive support levels and donate now, or call (800) 624-9458, ext. 103 to find out how you can help support ACF Culinary Team USA.
ACF Educators Honored with ProStart Educator Excellence Awards
Seven ACF culinary educators were honored with 2008 ProStart Educator Excellence Awards at a luncheon held at the Chicago City Centre in Chicago, May 17, during the annual National Restaurant Association Restaurant, Hotel-Motel Show.
The awards recognize outstanding educators who use the ProStart program in their classroom. The two-year program, developed by the National Restaurant Association Educational Foundation, teaches students the management skills needed for a career in the restaurant and foodservice industry. Approximately 60,000 students and 1,600 educators in 47 states utilize the ProStart program. Award winners were nominated by the ProStart coordinator of their state as the state's leading educator.
Congratulations to the ACF 2008 ProStart Educator Excellence Award Winners: June Bigham, culinary educator, Seabreeze High School, Ormond Beach, Fla.; ACF Daytona Beach Chefs Association
Julian Buckner, CCE; culinary-instructor, Wando High School, Mount Pleasant, S.C.; ACF Greater Charleston South Carolina Chapter
Elaine Heilman, CCE; culinary instructor, Howard County Public Schools, Ellicott City, Md.; Central Maryland Chefs and Cooks Association
Carol Kelly, culinary arts instructor, Smith Vocational & Agricultural High School, Northampton, Mass.; Pioneer Valley Culinary Association
William Mackin, teacher, Newport Area Careers & Technical Center, Newport, R.I.; ACF Rhode Island Chapter
Pamela S. Mock, culinary instructor, Madison Comprehensive High School, Mansfield, Ohio; ACF Akron–Canton Area Cooks and Chefs Association
Fred Wright, CEC; chef-instructor, Regional Technical Institute, Reno, Nev.; ACF High Sierra Chefs Association
Pear Bureau Northwest Launches Nationwide Search for Chefs that are Picassos of the Pear
Pear Panache is an annual chef recognition campaign designed to recognize culinary professionals who have demonstrated the most flair with the pear. Each year, the Pear Bureau Northwest selects seven top chefs or mixologists to feature on www.PearPanache.com, as inspiration for other pear connoisseurs. The Web site spotlights a different chef and his/her recipe each month from September 2008 to March 2009. Selected chefs will also be featured in national publicity and media opportunities, and will take home $500. All professionals who enter will receive a pear prize package that includes a pear slicer, a collection of recipe cards and more.
To be considered for Pear Panache recognition, professional chefs should visit www.PearPanache.com to complete an online entry form and submit their original pear recipe. All recipe categories, including, appetizer, salad, entrée, dessert and drink (alcoholic or nonalcoholic) are encouraged. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on taste, demonstration of pears’ versatility, originality, use of other seasonal ingredients, and visual appeal. The entry deadline is July 31.
2008 ACF Regional Conference Photos
Photos are available from each of the 2008 ACF Regional Conferences at the Web sites below.
ACF Central Regional Conference
ACF Southeast Regional Conference
ACF Northeast Regional Conference
ACF Western Regional Conference
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National Pork Board: Visit nichepork.org
Heirloom breeds, organic, naturally raised, locally grown and antibiotic-free pork—niche pork producers can supply the special attributes your customers want. Visit www.nichepork.org to find what you’re looking for.
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 www.buckstopshere.net. You can also access all of the menuing ideas, complete recipe information, menu descriptions and downloadable merchandising materials.
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 × 0.2g/0.001lb and 15kg/30lb × 1g/0.001lb, these scales can be configured in the weighing units you need: lb, oz (¼ 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 ACFE84, valid until 6/20/2008 and offer only from Ohaus.