The Culinary Insider - December 21, 2009 (Vol. VII, Issue 27)

ACE Lead Evaluators Named

In an effort to make the ACF Approved Certification Evaluator (ACE) training process more accessible, the ACF Certification Commission’s ACE Training Subcommittee has recently designated lead evaluators to support the apprenticeship phase of ACE training. In addition to CMCs, CMPCs and ACF judges, a lead evaluator is also able to coach candidates through the four required apprenticeships. This will provide test administrators more options and make it easier to secure the appropriate evaluators needed to assist an ACE candidate with an apprenticeship during a practical exam.

AAC Accepting Applications for Induction

Application Deadline is Dec. 31, 2009
The American Academy of Chefs (AAC) is accepting applications for 2010 induction. Are you an AAC Fellow who knows of an ideal ACF member? Are you an ACF member interested in becoming an Academy Fellow? Review the requirements. There is a $35 fee to receive an application, and you must have an Academy Fellow request it from the AAC national office by calling (800) 624-9458, or e-mailing

ACE Refresher Webinars

Two additional webinar opportunities are now available for Approved Certification Evaluators (ACE) who need to complete the mandatory 1½-hour refresher course before the end of the year. The interactive webinars, hosted by regional ACE trainers, will take place Dec. 15 and Dec. 29. The 2009 refresher focus is on the critique portion of the practical exam. Register for either webinar online or contact the ACF certification manager for more details.

ACFEF Apprenticeship Regional Trainers Support Grant Implementation

The American Culinary Federation Education Foundation (ACFEF) was one of 11 organizations in the nation to be awarded a U.S. Department of Labor grant in August under a funding opportunity titled, Advancing Registered Apprenticeship in the 21st Century: Collaborating for Success. The $481,200 grant is allowing the ACFEF to expand and enhance the apprenticeship program by increasing access and incorporating interactive technology to complement the hands-on advantage of traditional apprenticeship programs.

ACFEF is proud to announce the appointment of eight Apprenticeship Regional Trainers who will help implement these initiatives in the ACFEF Apprenticeship programs across the country. Selected for their involvement, contributions and commitment to the ACFEF Apprenticeship Program are:

  • Debora Aragon, CCC, CCE, culinary educator, Sierra Nevada Job Corps Center, Reno, Nev.
  • Kevin Brennan, CEC, AAC, executive chef, Detroit Athletic Club, Detroit
  • Denis Ellis, CEC, AAC, retired, Fort Wayne, Ind.
  • Marvis Hinson, retired, Savannah, Ga.
  • Carol Kizer, CCE, RD, FMP, HAAC, retired, Columbus, Ohio
  • Cindy Komarinski, CCC, CCE, associate professor, Westmoreland County Community College, Youngwood, Pa.
  • John McCormack, CEC, CCE, AAC, president/corporate chef, Red Goose Spice Company, Sterling Heights, Mich.
  • J. Kevin Walker, CMC, AAC, executive chef, Cherokee Town & Country Club, Atlanta

Percy Whatley, CEC, Bocuse d’Or USA Competition Semifinalist

Percy Whatley, executive chef/food manager at Delaware North Companies’ The Ahwahanee, Yosemite, Calif., was selected to compete against 11 other candidates at the Bocuse d’Or USA competition, Feb. 5–6, at The Culinary Institute of America, Hyde Park, N.Y. The semifinalists were chosen from a pool of applicants by the Bocuse d’Or Foundation’s Board of Directors, Daniel Boulud, Thomas Keller, HHOF, and Jerome Bocuse. The chef semifinalists, each with a commis of his or her choosing, will compete for the honor of representing the United States in the 2011 Bocuse d’Or International Culinary Competition in Lyon, France, Jan. 25–26, 2011.

ACF Culinary Competitions Update

The ACF Culinary Competition Committee is excited about the future of ACF competitions and looks forward to working with and for you. Read the committee’s letter to ACF members.

The ACF national office has been busy updating competition forms posted on the Web site. You will find that the majority of the forms are now interactive, including the competition application. In addition, the competition manuals were recently revised, so please check that you are using the most current version or download a copy today. There is a manual for professionals and a manual for students.

As always, the committee is here to serve you, the member. Please contact your regional committee representative if you have questions.

Staying in Touch with CCF

The Chef & Child Foundation (CCF) is excited to offer a free quarterly e-newsletter with topics on CCF news, events and activities, as well as nutritional articles. Sign up now.

ACFEF Apprenticeship Grad “Top Chef”

Congratulations to the newest “Top Chef,” Michael Voltaggio, an ACF apprenticeship graduate from The Greenbrier, White Sulphur Springs, W.Va. Voltaggio, chef de cuisine at The Dining Room at The Langham Huntington, Los Angeles, was announced the winner of “Top Chef: Las Vegas.”

Peter Timmins, who was executive chef at The Greenbrier during the time of Voltaggio’s apprenticeship, says Michael approached his career as one big competition, always striving to be better. “He is a highly skilled and innovative chef who will now enjoy the benefits of all of his hard work. No one deserves it more,” said Timmins.

Cooking with America’s Championship Team

Special Price for a Limited Time Only
Purchase a case of 10 Cooking with America’s Championship Team for only $190, a discount of 24% per book, plus shipping. They make perfect gifts. Call (800) 624-9458, ext. 105, to place your order. Individual books are available for purchase through the ACF e-Store. Members login to receive your discount.

Tyson Fantasy Flavor League Party Master Contest

Submit your most original party master idea using one or more of these TYSON DELI products: Wings or Boneless Wyngs™, Tenders, Strips, or Rotisserie Chicken by the deadline of Feb. 1, 2010. The grand prize winner receives a $10,000 Fantasy Trip to a pro football game. More