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.
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 email@example.com.
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
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,
- 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
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,
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
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
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