The Culinary Insider – August 4, 2008 (Vol. VI, Issue 16)
Stay with ACF at the 2008 IKA “culinary Olympics”
Stay with fellow ACF Culinary Team USA supporters at the Victor’s Residenz Hotel in Erfurt.
Located in the heart of the city, this four-star hotel is just six miles from the competition arena and centrally located to many of Erfurt’s tourist attractions.
The hotel offers spacious guest rooms, a restaurant featuring international specialties, and an upscale bar that offers relaxation after a busy day of viewing competitions.
Reserve Your Room Today
Contact Debbie Kelder, CTA, ACF Travel Services Manager, at firstname.lastname@example.org or (602) 466-2294.
CMC Dinner Proceeds to Benefit ACF Culinary Team USA
Nine of ACF’s CMCs teamed up at the 2008 ACF National Convention to host the third annual Certified Master Chefs Dinner. Proceeds from the sold-out event benefited ACF Culinary Team USA, who was featured at this year’s event.
ACF Culinary Team USA is training hard to compete in the 22nd IKA “culinary Olympics” held in Erfurt, Germany, this October. The four-day international competition takes place every four years and is considered the most prestigious culinary competition in the industry. Team USA will be traveling to Erfurt, as will teams from more than 40 other countries, in hopes to bring home the gold. More
Nominations for ACF National Officers
National officer nominations for the American Culinary Federation (ACF) Board of Directors are due by December 1, 2008. The newly elected officers will be installed at the 2009 ACF National Convention in Orlando, Fla., and will serve a two-year term.
In order to serve as a national officer, an ACF member shall:
- Have held professional culinarian privileges for at least five consecutive years and must maintain a professional culinarian status while holding office.
- Have served for at least two years as an elected chapter officer, or an ACF standing or special committee chair, or a state representative or appointed area coordinator.*
- Have attended two ACF national conventions prior to his/her election.
- Be ACF-certified.
The President must also have served on the ACF Board of Directors prior to election as president.
Contact Nominations and Elections Chairman Mark Kent at email@example.com for more information.
* Per the American Culinary Federation, Inc. Bylaws.
ACF National Convention Photos Available Online
Photos from the 2008 ACF National Convention are now available online. View Photos
The 58th annual ACF National Convention was a huge success. More than 2,000 chefs, cooks and foodservice professionals gathered in Las Vegas to celebrate the culinary industry and achieve culinary excellence. Read More.
Take ACF’s Web Site Survey
ACF has launched a new Web site and is looking for feedback. We value our members’ opinions, and want to know what you think. Please visit our new site and take the survey.
New Interactive Networking Site Just For Chefs
ACF is proud to announce the launch of www.WeAreChefs.com. We Are Chefs is an interactive networking site designed specifically for professional chefs and culinary students. Chefs are invited to join the free site where members can create a personal page, post blogs and pictures, join groups, share recipes and much more.
Join We Are Chefs Today
Student Teams Now Forming
Student team coaches, it is time to start planning for the 2008-2009 student team competition season. This year’s competitions promise to be more exciting and challenging than ever. Please note the required classical dish has changed from an entrée to an appetizer. The recipes are from Escoffier, “The Complete Guide to the Art of Modern Cookery.”
Appetizer: Paupiettes de Sole à la Trouvillaise
- paupiettes de sole - Recipe # 2000
- à la Trouvillaise - Recipe # 465
Note—The recipe for Trouvillaise is for 10 portions, so teams will need to adjust appropriately to four (4) portions.
During the skills relay phase, teams will fabricate a chicken into the following: two French breasts and separate leg and thigh. This chicken may be used elsewhere in the menu, but is not required. For the entrée, teams may use the protein of their choice. All other rules remain the same.
Intent to Compete forms are due by August 30. Submission of this form only means you are interested in forming a team. Team member names are not required at this time. ACF membership is required of each team member and the coach/manager.
ACF Northeast Regional Educational Forum Sept. 12–14
Chefs from across the Northeast are invited to attend the annual ACF Northeast Regional Educational Forum, hosted by ACF Northeast Region Vice President Mark Wright, CEC, AAC, and AAC Chair Tom Macrina, CEC, CCE, AAC. Chefs can broaden their knowledge of food industry trends and learn the latest educational initiatives from some of ACF’s most talented and renowned chefs, including the 2008 National Chef Educator of the Year Wilfred Beriau, CEC, CCE, AAC, department chair and professor of culinary arts at Southern Maine Community College, South Portland, Maine.
The forum will be held at Desmond Hotel and Conference Center in Malvern, Pa., Sept. 12–14. The cost of registration is $130 and includes all educational forums; Friday evening’s icebreaker; breakfast, lunch and dinner on Saturday; and breakfast and lunch on Sunday. ACF group rates are available on rooms at the hotel through Sept. 3. The discounted rate is $99 per night for single or double occupancy. Call (610) 249-2131 or email firstname.lastname@example.org with questions, or call (716) 481-0378 or email email@example.com.
ACF Northeast Regional Educational Forum Registration Form
ACF Northeast Regional Educational Forum Presenters
Train-the-Trainer Opportunity: Practical Exam Offered
ACF’s Train-the-Trainer program is a great opportunity for chefs at every level.
Become an Approved Certification Evaluator (ACE)
Attend a Train-the-Trainer program to fulfill ACE requirements. It is a two-day event that covers the practical-exam evaluation process and requirements, and includes an exam apprenticeship.
Become Certified during Train-the-Trainer
The ACF certification practical exam is offered on the second day of the program. Certification candidates are also invited, but not required, to attend day one of the program to gain a better understanding of the certification practical exam.
Preregistration is required. Please contact (800) 624-9458, ext. 130, or email firstname.lastname@example.org to make your reservation.
Upcoming Train-the-Trainer Seminar Dates and Locations
Apprenticeships: Invest in Your Future
With the launch of ACF’s new Web site, participating in ACF’s apprenticeship program is now easier than ever. Visit www.acfchefs.org for more information or view the apprentice brochure.
Become an Apprentice
To become a skilled culinary professional hands-on experience is a must. Learn how you can be part of this exciting career opportunity. More
Administer a Program
Provide a valuable resource for future cooks and chefs while investing in your own future. Work through an ACF Chapter or ACF’s national office to create an apprenticeship program. More
Food Network Casting Call
Can You Make the Cut? The Food Network is currently casting for a new cooking competition series and is looking for professional chefs who want to test their culinary skills against those of their peers. Four competitors will race against the clock and have their food judged on taste, creativity and presentation. Three will be eliminated along the way, and only one will remain the ultimate winner.
Casting: Food Network is seeking dynamic, outgoing, experienced chefs in the New York/Tri-State area. Men and women, any ethnicity and cooking specialty, are encouraged to apply.
To apply, please fill out the submission form or contact ChefCasting@citylightsmedia.com for more information.
Feed Your Brain & Nourish Your Business
The 2008 Western Foodservice & Hospitality Expo and Florida Restaurant & Lodging Show are complete learning experiences that improve your business throughout. From new products, to new tricks of the trade, to gold-standard foodservice education, you'll gain practical solutions you can apply to your business immediately, such as how to: Uncover Hot New Trends, Lower Costs, Enhance Customer Experience, Increase Profits From Your Menu, Boost Beverage Earnings and Succeed in a Down Economy.
Generous helpings of solutions, trends and ideas at special features include:
Ferdinand Metz Foodservice Forum—delivering world-class business education
Education Theaters—featuring industry leading keynotes each day
Quick-Service, 30-Minute Sessions—portioned to give you nuggets you need to move your restaurant forward faster
Innovative New Products Gallery—introducing the most innovative new products in the market
Don’t miss out on the Western Foodservice & Hospitality Expo in Los Angeles, Calif., August 23–25, 2008 and the Florida Restaurant & Lodging Show in Orlando, Fla., September 5–7, 2008.
Two Cities. Two Shows. Food is only half the story. Check us out at www.TheFoodShows.com
Tyson Food Service Introduces Ideas @ The Heart of Value Volume 3 - Share Fare
Tyson Food Service introduces Share Fare, the third platform in the Ideas @ the Heart of Value series. In today’s tight economy, people are looking for ways to cut back without cutting out activities and pleasures, which has brought back renewed enthusiasm for sharing. Share Fare identifies new ways to get your fair share of your customers’ sharing mindset with delicious ways to justify one of your customers’ favorite pastimes—eating out—even when their budgets are tighter than ever.
Tyson Food Service is committed to helping operators during these tough times with the Ideas @ the Heart of Values series, a six-volume web-based program of newsletters and microsites designed to help you retain customers, show good value and demonstrate that you understand challenges customers face. Each volume addresses a value proposition and offers menuing ideas and downloadable merchandising materials to support your promotion of value items on your menu.
Facilitating sharing and welcoming diners who want to share is a great way to strengthen relationships with customers during these economically tight times. Sharing can increase customer frequency and increase guest check averages by serving extra drinks, appetizers, salads and desserts.
To explore the third edition of Ideas @ the Heart of Value, sign up for future volumes, and to access all of the menuing ideas, complete recipe information, menu descriptions, and downloadable merchandising materials, visit www.share-fare.net.
Le Cordon Bleu Schools North America
Academy of Ice Carving & Design (AICD)