The Culinary Insider - December 8, 2008 (Vol. VI, Issue 25)

Election Nominees Announced


Chef Mark Kent, Chairman of the Nominations and Elections Committee, along with the Committee members, are pleased to announce that the following nominees have been validated as candidates for the upcoming 2009 election:

Joe Aiello, CEC, AAC - National President
Elizabeth Baase, CEC - AAC National President
Michael Ty, CEC, AAC - National President
Mark Wright, CEC, AAC - National President
Christopher Donato, CEC - National Treasurer
James Taylor, CEC, AAC - National Treasurer
Walter Bronowitz, CCC, CCE, AAC - National Secretary
David Ivey-Soto, CEC, CCA, MBA - National Secretary
David Russell, CEC, AAC - Central Region Vice President
William Tillinghast, CEC, AAC - Northeast Region Vice President
Jeff Bacon, CEC, CCA, AAC - Southeast Regional Vice President
Jean Vendeville, CEPC - Southeast Regional Vice President
Patti Curfman, CEC, AAC - Western Region Vice President
William Franklin, CMC, AAC - Western Region Vice President
David Goodwin, CEC, CCA, AAC - Western Region Vice President


Ready For a Career Move?


Visit ACF’s online Career Center for the latest available job opportunities in the culinary industry. Search for jobs by location or type, or post your résumé for employers to find you.

Current Postings:
Pastry Chef - Hotel, Aspen, Colo.
Executive Chef - Huntington Country Club, Huntington, N.Y.
Senior Culinary Arts Instructor - Polly’s Hospitality Institute, Macon, Ga.
Food Nutrition Services Director - Renown Health, Reno, Nev.


Make Connections That Last


The 2009 ACF Regional Conferences provide outstanding opportunities to enhance professional relationships. With a trade show, social events and numerous breaks, you can develop new contacts, or mix and mingle with old friends.

Enhance Your Skills
Attend for educational programming that will improve your overall knowledge and skill base, increase your marketability within the field, enhance your personal and professional growth, and MORE.

Early registration discounts are available for a limited time, register today.


ACF Seal of Approval Awarded to Clabber Girl Products


Clabber Girl received the ACF Seal of Approval on four of its products. All four of the Clabber Girl products earned the federation’s endorsement following extensive testing by a panel of ACF-certified chefs. Find out which four products earned the Seal.

Currently, there are more than 180 ACF-approved products. For information on ACF’s Seal of Approval, visit ACF’s Web site or call (800) 624-9458, ext. 128.


Online Courses for Chef Educators

Earn continuing education hours (CEHs) toward ACF initial and renewal certification for the certified culinary educator (CCE) or the certified secondary culinary educator (CSCE) designation through online courses. Chef educators can choose from a variety of courses to earn 10, 15, up to 120 CEHs. Visit ACF’s Web site to enroll today.


Showcase Your Talent


Participation in ACF approved competitions can earn you top recognition while opening the door to new career opportunities. It will also earn you continuing-education hours for ACF certification and is a great way to hone your skills. Find a culinary competition in your area by visiting our competition calendar.

Add Credibility to Your Competition
Register your culinary competition with ACF. More


Recipe Contests: Submit Your Winning Recipe

Create an Original Mionetto Cocktail
Prize: $5,000
Entry deadline: Dec. 31
Enter: www.mionettousa.com

Idaho Potato Happy Hour Recipe Contest
Prize: $35,000 in cash and prizes
Entry deadline: Dec. 31
Enter: www.promo.idahopotato.com/happyhour


Congratulations to Anne Gregory


Anne G. Gregory of Palm Bay, Fla., won an ACF jacket for her participation in The National Culinary Review Subscriber Survey. Congratulations, and enjoy your new jacket!

To purchase ACF apparel, visit ACF’s e-store.


CAFE Announces 2009 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 www.CafeMeetingPlace.com.

WORKSHOP SCHEDULE

  • June 25–27 - “Front-of-House Operations,” The Culinary Institute of America, Hyde Park, N.Y.
  • July 9–11 - “Food and Breads of the World,” Florida Culinary Institute, West Palm Beach
  • July 24–26 - “Global Cuisines,” Kendall College, Chicago
  • July 31–Aug. 2 - “Edible Art,” Professional Culinary Institute, San Jose, Calif.

Also…Specifically for foodservice education leadership development:
FIFTH-ANNUAL CAFÉ LEADERSHIP CONFERENCE
Celebrating Global Cuisines and Embracing Culinary Traditions
June 11–13, 2009 | Johnson & Wales University, Denver

Keynoters: Chef Martin Yan of “Yan Can Cook” fame, Ed Leonard, CMC, “You Eat with Your Eyes,” and Dr. Fred Mayo on best practices in foodservice education Highlights:

  • “Cooking with the Masters” working with ACF-Certified Master Chefs, a master baker and master cheesemaker
  • Breakout sessions on topics ranging from virtual classrooms to a greening update
  • Ever-popular Info Fair and NEW Book Fair!
  • Thursday–Saturday event

ACF continuing-education hours and Purdue University CEUs awarded at all CAFE events.

Visit www.CafeMeetingPlace.com or call (410) 268-5542 for agenda, registration and hotel information.


Tyson Food Service Introduces Ideas @ the Heart of Value Volume 6 - Make Bundles


Tyson Food Service introduces Make Bundles, its sixth and final volume in the Ideas @ the Heart of Value series. While the economy is busy devouring disposable income and forcing many consumers to make tough spending decisions, offering more menu choices is prevailing as a way to deliver greater value to customers.

In Make Bundles, Tyson Food Service delivers creative menuing ideas to help sell multiple products and increase revenue when customers may otherwise have only purchased one item–whether they order a combo with a drink and a side or an appetizer, entrée, and dessert.

To successfully incorporate menu choice and customization for consumers who are on a budget yet still want choice and value, visit www.attheheartofvalue.net/ideas, and access all of the menuing ideas, complete recipe information, menu descriptions and downloadable merchandising materials.


New England Culinary Institute



Elegant Ice Creations