The Culinary Insider - January 4, 2010 (Vol. VIII, Issue 1)

2010 ACF Regional Conference Registration

Your ACF Membership is More Valuable Than Ever

ACF Members in good standing can take advantage of significant regional conference registration discounts.

EARLY REGISTRATION DEADLINES
Western Conference: Jan. 21
Northeast Conference: Feb. 18
Central Conference: March 1
Southeast Conference: April 8

Best Deal: Rooms and Registration Rewards

Stay three nights at the conference hotel and purchase a full registration by the early registration deadline.
$300: Culinarian, Professional Culinarian, Allied & Associate members—Save $175
$260: Senior, Junior & Student members—Save $165

Early Registration Rewards

Save more and buy a full registration by the early registration deadline.
$375: Culinarian, Professional Culinarian, Allied & Associate members—Save $100
$325: Senior, Junior & Student members—Save $100

Member Rewards

Receive a substantial discount off regular and on-site full registration.
$475: Culinarian, Professional Culinarian, Allied & Associate members
$425: Senior, Junior & Student members

Gain A Fresh Perspective at the IRFSNY

During this uncertain economic climate, it is not business as usual for foodservice professionals. Make the time to get educated on how to stay profitable by attending the International Restaurant & Foodservice Show of New York, Feb. 28–March 2. ACF members receive $5 off your registration with the code WL4.

Holiday Sales Continue…Find Out How You Can Save on Kitchen Uniforms

Chefs & students agree, Happy Chef Uniforms is the #1 choice for affordable, high quality kitchen apparel. They have the largest selection of premium chef coats, pants, aprons, headwear & more. Currently offering products up to 60% OFF. Shop SPECIALS now while supplies last!

Certification Update: NOCA Changes Name

The National Organization for Competency Assurance (NOCA), has officially changed its name to the Institute for Credentialing Excellence (ICE). ICE is the parent organization of the National Commission on Certifying Agencies (NCCA), the organization which ACF is working with to accredit our certification programs. NOCA offers more resources, helps additional industries and is expanding into new areas. In anticipation of the growth to come, NOCA had outgrown its name. NCCA is still the certifying body for the ACF certification programs, but you will now hear ICE as opposed to NOCA.

ACF Chefs Give Back

In 2008, 61.8 million Americans contributed 8 billion hours of volunteer service. Among those volunteers were hundreds of ACF chefs, cooks and students. Read about some of your fellow members and ACF chapters who volunteered throughout the past year in our latest Web site feature, “Giving Back.”

ACF Certification Commission Survey Results

The ACF Certification Commission facilitated an online marketing survey in June 2009 to obtain feedback on our current certification programs to assist in developing and refining programming. View the survey.

ACF on Blog Talk Radio Show

ACF Treasurer Jim Taylor, CEC, AAC, MBA, taught listeners to make Chicken Breasts with Port Wine Mushroom Sauce and Apple Strudel on the blog talk radio show called “The Cocoa Express,” an interactive and live Internet talk-radio show, on Dec. 19. Hosted by Aurelia Lyles, “The Cocoa Express” is live every other Saturday afternoon at 12:30 p.m. EST. While Taylor instructed listeners how to make the dishes, listeners were able to ask questions live on air. More

One-Pot Win A Lot Competition

Sponsored by Riviana Foods, Inc.
ACF and Riviana Foods, Inc. are partnering again to host competitions at the ACF regional conferences and national convention. The rules are simple: 10 ingredients, including a Riviana rice variety, one pot and 15 minutes to cook. Regional champions receive $250 and advance to the national competition at national convention to compete for $1,000. E-mail mshrader@acfchefs.net, or call (800) 624-9458 for an application and information.

California Wild Rice Rocks My World Recipe Rumble

Enter an original recipe including at least 1/3 cup uncooked wild rice and no more than 8 ingredients in one of three categories by the deadline of February 28. The grand prize $1,500. More