The Culinary Insider - December 8, 2008 (Vol. VI, Issue
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.
Pastry Chef - Hotel, Aspen, Colo.
Executive Chef - Huntington Country Club,
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
Early registration discounts are available for a limited time,
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
Add Credibility to Your Competition
Register your culinary competition with ACF. More
Recipe Contests: Submit Your Winning Recipe
Create an Original Mionetto Cocktail
Entry deadline: Dec. 31
Idaho Potato Happy Hour Recipe Contest
Prize: $35,000 in cash and prizes
Entry deadline: Dec. 31
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.
- 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,
- July 31–Aug. 2 - “Edible Art,” Professional
Culinary Institute, San Jose, Calif.
Also…Specifically for foodservice education leadership
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
- “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
- 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
New England Culinary Institute
Elegant Ice Creations