The Culinary Insider - March 16, 2009 (Vol. VII, Issue 6)

2009 ACF Board of Directors Elections


The 2009 ACF Board of Directors election ballots will be mailed on May 1. Please make sure your member profile has your current address by March 31, as ballots will mail to the address ACF has for you on file.

The Board of Directors, consisting of highly qualified professional chefs from around the country, oversees the direction of the ACF and its subsidiaries by working with the national staff and ACF chapters to ensure the organization’s growth. Get to know your 2009 nominees. The new Board of Directors will be installed at the ACF National Convention in Orlando, Fla., July 11–14.

Discount Deadlines Approaching for Western & Southeast Regional Conferences


The 2009 ACF Western Regional Conference is quickly approaching. Register by March 30 and save $75 off the regular-registration rate. Book your room at the Doubletree Hotel Seattle Airport before March 20 to take advantage of the discounted rate of $139 per night.

Register for the 2009 ACF Southeast Regional Conference by April 13 and save $75 off the regular-registration rate. Book your room at the Hilton Charlotte Center City by March 27 to receive the ACF discounted rate of $139 per night.

CAFE’s Summer Program for Professional Foodservice Trainers and Educators


CAFE offers 5 weekend events in 2009 delivering topics and trends critical to your successful professional development.

June

  • CAFE’s 5th-Annual Leadership Conference, J&W University, Denver
  • Front-of-House Operations, CIA, Hyde Park, N.Y.

July

  • Food and Breads of the World, Florida Culinary Institute
  • Global Cuisines, Kendall College, Chicago

August

  • Edible Art, Professional Culinary Institute, San Jose, Calif.

Earn ACF continuing-education hours! Click Events at www.CafeMeetingPlace.com for more information.

Nutrition Refresher with a Twist

This eight-hour nutrition session, sponsored by the Chef & Child Foundation, has been repackaged for the ACF Western Regional Conference. The multi-seminar session will review nutrition demands of the increasingly health-conscious consumer while fulfilling the nutrition requirements for ACF certification. Nutrition experts will present a four-part session exploring vegetarian lifestyles, obesity, food allergies and an overview of basic nutrition. A special director cut of the new obesity documentary, “Killer at Large,” will be featured.

Earn CEHs While Shaping the Future


Site Visit Evaluator training seminars will be conducted at the ACF Western Regional Conference and Southeast Regional Conference. If you are an educator or industry professional who wants to have an impact on the future of the culinary industry, register today. You will receive CEHs to count toward your next ACF certification renewal.

Accreditation Evaluator Clinics:
Western Regional Conference: April 3
Southeast Regional Conference: April 20

2009 AAC Candidates for Induction


The following culinarians have been tentatively accepted for induction into the American Academy of Chefs, ACF’s honor society.

Central Region

  • John R. Farris, CEC, ACF Capital Professional Chefs & Cooks Association of Greater Lansing Michigan
    Sponsors: Ralph M. Hadley, CEC, AAC; Robert J. Lippert, CEC, CCE, AAC
  • Mark A. Prece Sr., CEC, ACF Greater Kansas City Chefs Association
    Sponsors: Michael Ty, CEC, AAC; Dieter Preiser, CEC, AAC
  • Kyle D. Richardson, CEC, CCE, ACF Louis Joliet Chapter
    Sponsors: Albert Imming, CMPC, CCE, AAC; Christopher J. Dwyer, CEC, ACE, AAC
  • James K. Storm, CEC, CCA, Chefs de Cuisine Association of St. Louis, Inc.
    Sponsors: Christopher A. Desens, CEC, AAC; Aidan P. Murphy, CMC, AAC
  • John D. Zelko, CEC, ACF Flint/Saginaw Valley Chapter
    Sponsors: John W. Zehnder, CEC, AAC; William R. Crawford, CEC, AAC

Northeast Region

  • Scott Daniels, CEC, CCA, ACF First State Chefs Association
    Sponsors: David Leo Banks, CEC, AAC; Edward J. Hennessy, CEC, AAC
  • Gary M. Leach, CEC, Delmarva Chefs & Cooks Association
    Sponsors: Mark S. Mayers, CEC, AAC; Noble L. Masi, CEPC, AAC, HOF
  • James P. White, CEC, Connecticut Chefs Association
    Sponsors: Marc D. Hussey, CEC, AAC; Nicholas F. Follacchio, CEC, AAC

Southeast Region

  • Charles L. Mattocks Jr., CEC, CCA, ACF Pee Dee Chapter
    Sponsors: Robert Stegall-Smith, CEC, AAC; Kimberly Brock-Brown, CEPC, CCA, AAC
  • Brian J. Sode, CEC, ACF National Chapter
    Sponsors: James P. McCallister, CEC, AAC; John Kinsella, CMC, CCE, WGMC, AAC
  • James T. Thomas, CEC, ACF Golden Isles of Georgia Chapter
    Sponsors: Reimund D. Pitz, CEC, CCE, AAC; Todd Kazenske, CEPC, AAC
  • Mark Warren, CEC, Old Dominion ACF Chapter
    Sponsors: Travis W. Smith, CEC, CCA, AAC; Roland E. Schaeffer, CEC, AAC, HOF

Western Region

  • Urs B. Emmenegger, CEC; ACF Chefs & Culinarians of San Diego
    Sponsors: Murat Day, CEC, WCC, AAC; J. Luis Martinez, AAC

AAC Candidates for Honorary Induction

  • Patrick Diethelm, director of european culinary center, DCT Hotel Management & Culinary School
  • Robert Kinkead, executive chef/owner, Kinkead’s
  • Robert Nograd, corporate executive chef, Johnson & Wales University
  • Art Ritt, CFE, president, A Ritt Corporation
  • Lucien Salama, president, NEWCHEF Fashions, Inc.
  • Dawn Sweeney, president, National Restaurant Association