The Culinary Insider - November 9, 2009 (Vol. VII,
Downsizing Calories and Portions
Culinary Nutrition News, November
Calories provide energy from food, but for quite some time, we have been
overindulging in a surplus of them found in oversized portions. Now is
the time for chefs and customers alike to rethink the calories and
portions prepared and consumed.
“Downsizing calories and portions” is somewhat of a trick
statement. While most people assume calories and portions go hand in
hand, they are, in fact, separate entities in the great pursuit of
healthy dining. Read Downsizing Calories and Portions, November’s
issue of Culinary Nutrition News, in its entirety.
Culinary Nutrition News is available through a partnership between
ACF Chef & Child and Clemson University.
NCR Quiz Breaking News
The continuing-education quiz, which is available online through the
ACF Foundation eCulinary Professional Development Institute, can be
downloaded from the ACF Web site beginning in January 2010 for those who
wish to review the questions before taking the quiz. The quiz will no
longer appear in The National Culinary Review.
ACF Members Best Recipe Contest
“The Chef’s Wife,” a PBS cooking/talk
show in Charlotte, N.C., is holding its first American Culinary
Federation recipe contest. ACF members submit an original seasonal
recipe based on the month you were born for a chance to win $250 and to
be featured on the show’s Web site. Second and third place will
receive an ACF jacket. Host Phil Anderson, CEC, will evaluate recipes,
and winners will be announced Dec. 1. Review guidelines and submit your
The 12th Annual FENI Educators Summit
February 12–15, 2010 in Chicago
The premier culinary education event for over 11
Expanded Master Classes for foodservice and pastry professionals!
Master new ideas and cutting-edge techniques for your workplace. Network
with your peers—share and compare solutions for success. Train
under world-famous culinarians in hands-on master classes. Learn new
techniques and improve motivation and inspirational skills. KEY
SPEAKERS: Chef Charlie Trotter and Kendall College’s Dean, Chef
For complete summit information and registration visit
2010 WACS World Congress
The 34th annual World Association of Chefs Societies
Congress takes place in Santiago, Chile, Jan. 24–28, 2010. Charles
Carroll, CEC, AAC, executive chef at River Oaks Country Club, Houston,
Texas, and author, will be the keynote speaker, presenting, “Where
Am I Going, What Am I Doing, And How Am I Going To Get There?”
The congress offers a wide array of professional development
opportunities and competitions, including the WACS Global Chefs
Challenge and Hans Bueschkens World Junior Chefs’ Challenge with
Kelly Conwell, 2009 ACF Student Chef of the Year, competing. In
addition, the Bill Gallagher Junior Chefs Forum will take place
simultaneously. The early registration discount expires Dec. 31.
Can You Make the Cut?
The Food Network is seeking skilled chefs to compete on
Chopped. They want dynamic, outgoing, experienced chefs,
men and women, of any ethnicity and cooking specialty. Complete the
application and attach a current photo and resume.
Café’s 2010 Program for Professional Foodservice Trainers
CAFÉ offers 4 weekend events delivering topics and trends critical
to your successful professional development.
March 5–7: Front-of-House Operations
National Symposium, Le Cordon Bleu College of Culinary Arts, Las
June 18–20: Mastering French Cooking:
from Classics to Contemporary, L’Academie de Cuisine,
June 25–27: 6th-Annual Leadership
Conference, Baltimore International College
July 23–25: The Healthy
Menu—Cooking for Tomorrow, Kendall College School of Culinary
Earn ACF continuing-education hours! Click CAFÉ Events at
www.CafeMeetingPlace.com for more information.
Your Feedback Is Needed
Clemson University and CCF need to know your level of interest in
current culinary nutrition topics and your perception on offering
healthy menu items, so we can better support you. Please participate in
this brief survey. If you have any questions or would like additional
information, please contact Margaret Condrasky at email@example.com,
or the University’s Office of Research Compliance at (864)
656-6460. Thank you in advance for your support.
CCF Childhood Nutrition Day A Success
ACF members and chapters organized a variety
of fun-filled events to raise awareness of childhood nutrition from an
iron-chef-style challenge and Hit a Home Run for Childhood Nutrition to
classroom presentations. Thank you, ACF members and chapters, for your
participation. A special thank you to the ACF Laurel Highlands Chapter
for its generous donation of $3,585 to support the CCF in its fight
against childhood hunger, malnutrition and obesity. You can host an
event or send a donation today to CCF at 180 Center Place Way, St.
Augustine, FL 32095.
Durable and Precise OHAUS FD Scales
For durable and precise weighing, the OHAUS FD combines a large, bright
display with an internal battery that lasts 120 hours between charges.
With capacities from 6lb to 30lb, and precision up to 0.1g, these scales
can be configured in lb, oz, lb:oz, kg and g. Includes modes for
checkweighing and for baker’s percentages. NSF listed, supports
HACCP systems. For more information or to find out how to buy, call
(800) 672-7722, ext. 7021.
Certification for Graduates of ACFEF-Accredited Programs
Graduates of an ACFEF-accredited postsecondary degree or
certificate/diploma program are eligible to apply for Certified
Culinarian® or Certified Pastry Culinarian® certification.
Calling All Zagat-Rated Restaurant Chefs
Are you an ACF member or ACF-certified chef whose restaurant was
rated in Zagat’s America’s Top Restaurants 2010? Let us know
by sending your name, title, restaurant’s name and location to
firstname.lastname@example.org. You will be recognized in an upcoming issue of
The National Culinary Review.
AAC Celebrating Culinary Excellence
Celebrate culinary excellence with the American
Academy of Chefs (AAC), the honor society of the American Culinary
Federation, during the 2010 ACF Regional Conferences. An amazing evening
of fine dining awaits ACF members and their guests. Seating is limited
in each region. You can make your reservations online, or call (800)
624-9458, ext. 102.
An Unforgettable Experience
ACF Culinary Team USA
Don’t miss out on an exciting opportunity to be part of ACF
Culinary Team USA. Represent the U.S. and compete against more than 30
countries at the IKA. The national team application deadline is Nov.
Certified Chefs Submit Your Story
Certification wants to put the spotlight on you. Submit your story
ideas that highlight either you or your colleague’s experiences,
defining moments or pivotal career moves. E-mail Certification to submit
your idea, which may appear on ACF’s Web site or in The
National Culinary Review.
Age Has Its Privileges
If you are an ACF Professional chef at least 65 years of age, retired
from employment and have been a member for 10 consecutive years, you
could qualify for a Senior Professional discounted dues rate of $55 per
year. Contact email@example.com for more information.