The Culinary Insider - November 23, 2009 (Vol. VII, Issue 25)
Salute to Our Heroes during the Holidays
As the holiday season approaches, we would like to take a moment to
recognize the selfless work of our military members and certified chefs.
Thank you for all you do to protect our freedom and nourish our
soldiers. In November’s Web site feature, military chefs reflect
on their careers as servicemen and chefs. More
2010 Knowledge Bowl Deadline Dec. 31
The deadline is fast approaching for the 2010 Baron H. Galand
Culinary Knowledge Bowl competition. Don’t miss your opportunity
to compete in ACF’s one of a kind Jeopardy-style culinary quiz
competition. The deadline for all teams is Dec. 31. Register today!
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.
NCR Quiz in 2010
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.
Earn ACF Credits
Save on the Best Catering
With more than 100 educational sessions, 1,000+ trade show booths and
networking opportunities with thousands of catering and event
professionals from across the country, the 2010 Catersource Conference
& Tradeshow is catering education at its best.
Catersource education contributes to the mandatory ACF-certification
courses in sanitation, nutrition and business management, as well as
provides the avenue for gaining experience. All sessions at the 2010
Conference are approved for ACF continuing-education hours. A total of
24.5 hours is available.
Make plans now to attend this growing event and take advantage of
early bird rates. Register by Dec. 7 for as low as $345 per person, and
ACF members save an additional $50 with promo code ACF10. Visit
www.catersource.com for full conference details or call (800) 932-3632
for more information.
ACE Refresher Webinar
If you are an Approved Certification Evaluator (ACE) and you have not
participated in the mandatory 1½-hour refresher course in 2009, ACE
webinar opportunities are available in November and December. The
interactive webinars, hosted by regional ACE trainers, focus on the
critique portion of the practical exam. The first ACE refresher webinar
is Nov. 30 at 10:30 a.m. EST.
All ACEs must participate in a refresher in 2009, either at a
regional conference or the national convention or by a webinar, to
maintain their ACE status. Contact the ACF certification manager for
New Certification Commission Member
The ACF Certification Commission Executive Committee is pleased to
announce that U.S. Army Chief Warrant Officer Russell Campbell, CEC, has
been appointed to serve a three year-term representing the military.
Chef Campbell is the incoming Chief of Craft Skills at the Joint
Culinary Center of Excellence in Ft. Lee, Va.
2010 WACS Congress
The World Association of Chefs Societies Congress takes
place in Santiago, Chile, Jan. 24–28, 2010. Jonathan Bloom, an
American journalist know for his focus on food waste, will present,
“Trimming Our Waste: Why We Waste Food and How We Can
Improve.” The congress offers a wide array of
professional-development opportunities and competitions, as well as the
Bill Gallagher Junior Chefs Forum that takes place simultaneously. The
early registration discount expires Dec. 31.
Job Hunting in Today’s Economy
From executive chef and pastry chef to educator, ACF is here to help
you in your job search. Visit our Career Center for available jobs in
the culinary industry. Search by location or type, or post your
résumé. Create job alerts and never let a matching job
opportunity pass you by. New jobs that match your search criteria will
be e-mailed directly to you. Sign up today.
Attention 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
email@example.com. You will be recognized in an upcoming issue of
The National Culinary Review.
ACF Culinary Team USA 2012 Next Steps
Thank you to all who sent applications for ACF National
Culinary Team USA. Notifications and details for the cold food tryout
will go out in December. We have a tough and exciting journey ahead of
us. Check the ACF Web site for updates.
Downsizing Calories and Portions
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. Read Downsizing Calories and Portions,
November’s issue of Culinary Nutrition News.
Culinary Nutrition News is available through a partnership
between ACF Chef & Child and Clemson University.
Congratulations, Certified ACF Chefs
A list of recently ACF certified and recertified chefs is now
available on the ACF Web site and can be searched by specific ACF
chapter. You can also access this information by visiting your
chapter’s Web site.
A Quest for Certification
Did you know that ACF has a tool to help you determine which
certification is right for you? The Certification Requirements Grid will
direct you to the certification level that best reflects your
educational background and work experience. Please contact
firstname.lastname@example.org with any of your certification questions.
2009 Chocolate Adventure Contest
Enter a recipe using Scharffen Berger® Chocolate—either
dark chocolate, milk chocolate or cocoa—along with at least one
adventure ingredient. Two grand prizes will be awarded, one from sweet
and one from savory, and each will receive $10,000 and more. The
deadline is Jan. 3, 2010. Apply