The Culinary Insider – August 18, 2008 (Vol. VI, Issue 17)

Dear ACF members, sponsors and partners

The American Culinary Federation is pleased to present you with a redesigned The Culinary Insider. It has been visually enhanced for your reading pleasure and compliments our new Web site, This is just one of ACF’s latest improvements to our online communications, as we continue to enhance our web presence.


John Kinsella
ACF National President

Support ACF Culinary Team USA

As U.S. Olympic athletes compete in the 2008 Beijing Olympic Games, a team of six chefs are training for a culinary competition of international proportions. Support ACF Culinary Team USA in their quest to bring home the gold at the 2008 IKA “culinary Olympics.” More

Stay with ACF during the “culinary Olympics”

Rooms are still available at the Victor’s Residenz Hotel during the 2008 “culinary Olympics” in Erfurt, Germany. Stay with fellow supporters of ACF Culinary Team USA and help cheer on the team.

Reserve Your Room Today
Contact Debbie Kelder, CTA, ACF Travel Services Manager, at or (602) 466-2294.

For more information, visit

Loan Co Named to AAC Culinary Regional Team USA

Loan Co, assistant pastry chef at the San Francisco Marriott, has been named pastry chef for the American Academy of Chefs (AAC) Culinary Regional Team USA, one of the four teams that make up ACF Culinary Team USA. Co joins the U.S. cooking team as they train for the “culinary Olympics” in October.

Offer ACF Approved CEH’s at Your Next Event

Whether you’re offering a seminar, conference, tradeshow or culinary demonstration, increase your marketability and attendance by offering ACF-approved continuing education hours (CEHs). Attendees at your next educational program can earn ACF recognized CEHs good for ACF initial and renewal certification. More

ACF Chefs to Appear on New Culinary Show

Producers from the up and coming TV show, “The Chef’s Wife,” held an open casting call during ACF’s National Convention last month. Congratulations to the three ACF members who have been selected to appear on the first season: Jeff Bacon, CEC, CCA, AAC; Desmond Fannin; and Russell Scott, CMC.

AAC 2008 Lifetime Achievement Award Dinner

The American Academy of Chefs (AAC) is honoring Jon Greenwalt, CEC, AAC, HOF, for his exemplary leadership, motivation and inspiration to colleagues and the youth of the culinary industry.

Join us September 29, 2008 at Lake Merced Golf Club in Daly City, Calif.
For more information, visit the AAC site or call the Academy office at (800) 624-9458 ext. 102 to purchase tickets.

On the Hunt for Wild Boar Recipes

Enter the North American Import & Export (NAIE) Wild Boar recipe contest for a chance to win $500. Enter the wild boar recipe contest by submitting your recipe with a menu title and the name of the food-service establishment or culinary school in the comment section of NAIE’s Blog.

Culinary Student Challenge

Create a Meal with Produce
Culinary students don your whites and sharpen your knives because a new contest from the Southeast Produce Council is too delicious to pass up.

The competition challenges culinary students to create a vegetarian three-course menu from a variety of fresh fruit and vegetable items as part of their fresh pantry. The top six recipes will be selected, and those students will be invited to compete in a three-course meal cooking challenge in Tampa, Fla., at the Southern Exposure Convention on March 7, 2009.

For more information, visit

National Pork Board: Visit

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.orgto find what you’re looking for.

Precise and Durable Valor 3000 Stainless Steel Scale

The Ohaus Valor 3000 Xtreme is a combination of high precision and durability with readabilities from 2g to 0.02g and capacities from 200g to 13 lb, depending on model.

Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. 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. The Valor 3000 Xtreme is NSF Listed/Certified and USDA-AMS accepted, and will support a HACCP system.

For dry applications, the Valor 3000 Xtreme has two models with sub-gram readability–200g × 0.01g and 2kg (4lb) × 0.1g. For everyday use, the Valor 3000 Xtreme has two models in 3kg (6lb) × 0.5g or 6kg (13lb) × 1g.

When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g × 0.1g, 3kg × 0.5g, and 6 kg × 1g readabilities.

For more information or to receive 10% off the list price and free ground shipping within the continental US, call (800) 672-7722 ext. 7021 or email Offer code ACFE800, valid until 11/30/2008, subject to change without notice and offer available only from Ohaus.

Enter the Virginia Tech Challenge: Best Secret Recipes contest and your recipe could earn you $500!

Academy of Ice Carving & Design (AICD)