The Culinary Insider – June 23, 2008 (Vol. VI, Issue 13)

Play Your Cards Right and Attend the 2008 ACF National Convention, Las Vegas, July 14–17

Register Online Now!
Don’t miss the exciting lineup of both educational and entertaining events. View the daily schedule and see ACF’s line-up.

Book a Room Now at the MGM Grand!
The MGM Grand Hotel and Casino offers an array of amenities. Make your reservations by calling the hotel directly at (888) 646-1203.

Getting to Las Vegas has never been easier.
Find transportation discounts!

ACF National Convention
MGM Grand Hotel and Casino, Las Vegas
July 14–17
Updated Schedule
AAC Dinner, Red Rock Casino, July 13

Sponsorship Opportunities
Trade Show Exhibitor Opportunities

Play Your Cards Right at the 2008 ACF National Convention!

Support Chef & Child 50/50 Raffle

Looking for a win/win bet? Chef & Child will hold a 50/50 raffle during the 2008 ACF National Convention. The suggested donation is $3 for one ticket, $5 for two tickets or $25 for 12 tickets. Get your tickets from any Chef & Child committee member. Tickets are available from 9 a.m. Sunday, July 13, until 3 p.m. Wednesday, July 16. Half the proceeds will benefit a local Nevada charity or organization and the other half goes to the winning ticket holder. Good luck!

A single winner will be chosen randomly at a drawing conducted Thursday, July 17, at the Margaritaville Lunch from 12:30–2 p.m. The cash prize is 50% of the ticket sales. The Chef & Child raffle is sponsored by the American Culinary Federation Foundation, 180 Center Place Way, St. Augustine, Fla., 32095. No purchase or contribution is necessary.

ACF Member Resource Center

The ACF Member Resource Center located in the ACF Store at the national convention will host book signings, provide networking opportunities and offer chapter assistance. The ACF Membership Department will have supplies available for chapter officers, including brochures, applications and chapter handouts. A Membership representative will also be on hand to assist with any questions or comments. Please contact Linda Leo at (800) 624-9458, ext. 107, to make an appointment to discuss any chapter-related issues.

Demos, Seminars, Book Signings, Networking, Trade Show, Competitions and More…ACF National Convention

The 2008 ACF National Convention offers attendees more than 100 educational seminars, culinary demos, networking and social functions, exciting culinary competitions and more. The deck is stacked in your favor when it comes to Achieving Culinary Excellence.

ACF Chefs of Las Vegas invite you to a special evening, Tuesday, July 15, to see Defending the Caveman, a hilarious, insightful play about the ways men and women relate. The show starts at 8 p.m. at the Golden Nugget Las Vegas. Tickets are $50 with ACF’s special group rate and can be reserved by contacting Steve Soltz, CSC, at, or (702) 651-4576. There are a limited number of tickets, so don't wait!

Attend these exciting pastry seminars and demonstrations guaranteed to satisfy any sweet tooth:

Healthy Baking, sponsored by Splenda: Jennifer Appel, owner of Magnolia Bakery and Buttercup Bake Shop, will highlight healthy baking while whipping up some delicious cupcakes.
Presidential Pastry: Former White House Executive Pastry Chef Roland Mesnier will share his philosophy on how he successfully melded creativity, authenticity and practicality in one of the most demanding and rewarding work environments.
Art of Pastry, sponsored by Le Cordon Bleu Schools North America: Discover the beauty of an exotic flower bouquet created by Katherine Danaho-Wessman with multicolored, pulled, poured and blown sugar, while Christophe Ihturritze creates a sweet and crunchy chocolate mousse cake.
White House Desserts: Roland Mesnier brings his passion and talents to the classroom while demonstrating a creation from his expansive repertoire.

Between sessions, stop by the ACF Member Resource Center and meet the distinguished chef-authors that will be doing book signings. Their books will be available for purchase during the convention.

Ray Duey, CEC ~ Learn Fruit & Vegetable Sculpting (DVD)
John Kinsella, CMC, CCE, AAC ~ Professional Charcuterie: Sausage Making, Curing, Terrines and Pâtés
Tracy Griffith, HAAC ~ Sushi American Style
Edward Leonard, CMC, AAC ~ You Eat with Your Eyes
Roland Mesnier ~ All the Presidents’ Pastries: Twenty-Five Years in the White House; Dessert University
Rick Moonen ~ Fish Without A Doubt
Charlie Trotter ~ RAW; Workin’ More Kitchen Sessions with Charlie Trotter
Martin Yan, HAAC, HHOF ~ Martin Yan’s Quick and Easy; Martin Yan’s China

ServeSafe Exam Offered at ACF National Convention

ACF is offering the ServeSafe Food Protection Manager certification exam at the 2008 ACF National Convention in Las Vegas as part of the 8-hour sanitation refresher. Attend the Food Safety First refresher course, Wednesday, July 16, starting at 8 a.m. The session will review important sanitation laws and practices and updates to the U.S. Food and Drug Administration Food Code.

The course will cover key topics pertinent to an operation’s culinary success. Areas covered are: personal hygiene, controlling cross-contamination in the flow of food, understanding microbial growth in potentially hazardous foods (TCS foods), describing the safe use of chemicals for cleaning and sanitizing equipment and work surfaces, conducting self-inspections, and ensuring kitchen safety through Hazard Analysis and Critical Control Points implementation.

The course is presented by Aminta Martinez-Hermosilla, B.S., M.S., sanitation and nutrition instructor at Le Cordon Bleu College of Culinary Arts Las Vegas, who will also serve as the proctor for the exam. The cost for the seminar and exam is $75. Register Today.

ACF Culinary Team USA Key Ingredient to Success Pledge Drive Drawing Winners

A drawing for a free full registration for each 2009 ACF Regional Conference was held May 30. Those eligible made donations to ACF Culinary Team USA at each of this year’s regional conferences.

Congratulations to the following region winners:
Central: Paul Patterson, ACF Louis Joliet Chapter
Southeast: Marvis Hinson, CCE, ACF Savannah Chefs Association Northeast: Kim Vitko, ACF Cleveland Chapter Inc.
Western: Steven Walk, CEC, ACF Northwest Wine Country Chapter

There is still a long way to go to reach the goal of $250,000. If every ACF chapter donates $1,000, 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. 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 Train-the-Trainer Program: Get Certified or Become an Approved Certification Evaluator

If you are interested in becoming an Approved Certification Evaluator (ACE) or need to take a practical exam, attend an ACF Train-the-Trainer program.

Candidates applying to become an ACE should attend both days. View the ACF Web site for a description of the ACE requirements. Applications must be on file with the ACF National Office before the training.

Day 1: An orientation and detailed overview of the ACF practical-testing guidelines and requirements. This presentation is perfect for new certification candidates and those interested in becoming an ACE. Preregistration is required. Contact the ACF Education Department at (800) 624-9458, or email to reserve your place.

Day 2: ACF practical testing for new certification candidates. The cost is $50 for ACF members and $100 for nonmembers. Preregistration and payment must be made to ACF before attending. There may be an additional fee from the host site, so please contact the local coordinator. Candidates applying for ACE will be able to apprentice to fulfill a minimum of one of the four required apprenticing exams.

ACF Train-the-Trainer Program Dates:
August 28–29, 2008

Johnson & Wales University, North Miami, Fla.
Coordinator: Colin Roche, CEC, CCE, (305) 892-7576,
September 17–18, 2008
ACF Colorado Chefs Association, Denver, Colo.
Coordinator: Joan Brewster, (303) 264-3005,
October 2–3, 2008
Institute of Technology, Roseville, Calif.
Coordinator: Don Dickinson, CEC, CCA, AAC, (916) 797-6337,

Contact the ACF Education Department at (800) 624-9458, or email for more information on the ACF Train-the-Trainer program.

NRA Holds “Nutrient Essentials: Sodium and the Healthy Plate” Conference

The National Restaurant Association will hold a “Nutrient Essentials: Sodium and the Healthy Plate” conference in Chicago, July 9-11, at the Hyatt Regency Chicago. Shaping America’s Health and the Grocery Manufacturers Association are partners on the conference, which will take a holistic approach to sodium—from the science of taste and overall diet, to health effects and food safety. The conference will feature a broad range of speakers, including Terry Mason, Chicago Department of Public Health; Chef Art Smith, Table Fifty-Two in Chicago; and Michael Jacobson, Center for Science in the Public Interest.

The conference is designed to educate industry professionals about the issues and challenges surrounding sodium, how restaurants are responding, as well as to share knowledge, develop a deeper understanding of sodium’s place in the diet and food production. It is open to nutrition, quality assurance, culinary, research and development, marketing and government affairs professionals in the restaurant and foodservice, packaged food and health industries.

Topics of panel discussions, education sessions and roundtables will include:
Dietary Guidelines for Americans
Consumer tastes and preferences
Consumer understanding of health issues
The science behind government recommendations
Successes and challenges across the supply chain
Culinary techniques and flavor opportunities

To view the conference agenda and to register, visit

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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Discover the Full Line of UNCLE BEN’S Whole Grains

Health-conscious patrons want to go with the grain. That’s why the UNCLE BEN’S Brand offers a wide variety of delicious and healthy wholegrain products-recognized by the Whole Grains Council’s Whole Grain Stamp. With flavors such as UNCLE BEN’S® naturel™ GOLDEN HARVEST®, UNCLE BEN’S INFUSED® Chicken & Wild Rice Pilaf, Whole Grain Brown Rice and INTERNATIONAL GRAINS® 100% Pure Wild Rice, they are the ideal way to serve food that patrons can feel good about eating. Look for bigger, bolder tastes in late summer with new UNCLE BEN’S® Flavored Rice Pinto Beans & Whole Grain Brown Rice, and Sun-Dried Tomato Pilaf with Wholegrains, now with decreased sodium per serving.

For nutritious and flavorful recipe ideas and information on UNCLE BEN’S® Brand products, call 1-800-432-2331 or visit

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 ACFE85, valid until 7/31/2008 and offer only from Ohaus.

Academy of Ice Carving & Design (AICD)