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 Education
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 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 details.

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 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.

ACF Certification

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 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