The Culinary Insider - January 18, 2010 (Vol. VIII, Issue 2)

A Message from Your President

Dear ACF members, supporters and friends,

Red Cross The continuing devastation in Haiti from the Jan. 12 earthquake is horrific. Global relief efforts are underway from many countries and aid groups, and range from providing trained personnel and equipment to basic living essentials, such as food, water, clothing and medical supplies.Our Disaster Relief Task Force has been in contact with the Red Cross (efforts are being led by the International Red Cross). Non-medical volunteers are not being accepted because of limited access to Haiti and the affected areas.

The greatest need is for monetary donations. To donate: go to, hit the “Donate Now” button at the top and then click International Response Fund, or call 1-800-Red-Cross. You also can text “Haiti” to 90999 to donate $10 to the International Response Fund. Your donation will go automatically to the Red Cross to help with relief efforts, and will be charged to your cell phone bill.

Please join me in keeping all those affected by this tragedy in your thoughts and prayers.


Michael Ty, CEC, AAC, ACF National President

Exciting New Competitions

Riviana The One-Pot Win A Lot cooking competition, sponsored by Riviana, tests your creativity using a quick-cooking rice variety in a main course that’s cooked in a Dutch-style pot.

MARS Foodservices The Make-It-Mini Dessert Trio, sponsored by MARS Foodservice, wants to see how creative you can be using a Twix Caramel Cookie Bar or Peanut Butter Cookie Bar.

The competitions take place during the trade show at each ACF Regional Conference, and regional champions will compete for national titles at the ACF National Convention in Anaheim, Calif. Review the guidelines and register by the deadline for your region.

The regional conference deadlines are as follows: Western, passed; Northeast, Feb. 12; Central, Feb. 26.; and Southeast, March 26.

The Happy Chef®…Products YOU Like & Rated 5 Stars!

Happy Chef Uniforms provides a wide selection of products that have been test driven, approved and rated by chefs. Click Here to check out the Chef Coats, Pants & Hats that have earned this prestigious 5 Star Rating.

B&G Foods’ Regina Products Earn ACF Seal of Approval

Seal of Approval B&G Foods’ 11 Regina brand vinegars and cooking wines have received the prestigious ACF Seal of Approval. The Regina products were extensively tested and evaluated for application, physical properties, performance and label accuracy.

The ACF Seal of Approval provides quality assurance to buyers and improves marketability. Learn more about the ACF Seal of Approval.

Café’s Front-of-House Operations National Symposium

CAFE March 5–7
Le Cordon Bleu College of Culinary Arts, Las Vegas

Learn from successful problem solvers/innovators in beverage and dining-room management/operations! Discounted registration of $374 by January 29 ($474 after).

CAFÉ’s weekend events deliver topics and trends critical to professional development of foodservice trainers and educators: Mastering French Cooking, The Healthy Menu and The Latin Table PLUS 6th Annual Leadership Conference, “Inspiration and Innovation.”

Earn ACF continuing-education hours! Click CAFÉ Events at for information.

Derek Spendlove, CEPC®, CCE™, Named ACF Certification Commission Chair


Derek Spendlove, CEPC®, CCE™, AAC, baking and pastry arts chair for the National Center for Hospitality Studies at Sullivan University, Louisville, Ky., was named chair of the ACF Certification Commission and assumed the position’s responsibilities on January 15. Spendlove, in his role as ACF Certification Commission chair, is responsible for upholding the standards of the most comprehensive certification program for chefs in the U.S. More

Nutrition Resolutions for 2010

ACF Chef & Child Foundation Making attempts to prevent diet-related diseases always manages to get lost in the shuffle. Chefs are in a rare position to begin the fight against the battle of the bulge and its detrimental domino effect on health. Read Nutrition Resolutions for 2010, January’s issue of Culinary Nutrition News provided through a partnership between ACF Chef & Child and Clemson University.

Kelly Conwell, CSC™, to Compete at Hans Bueschkens World Junior Chefs’ Challenge

Kelly Conwell

Best of luck to Kelly Conwell, CSC™, as she represents the U.S. in the Hans Bueschkens World Championship Junior Chefs’ Challenge Jan. 27 during the World Association of Chefs Societies (WACS) Congress in Chile. Conwell, the 2009 ACF Student Chef of the Year, will compete against 13 others for the title of “Best Young Cook in the World.” She is supported by ACF and Custom Culinary, Inc.

Certified Chef Dining Guide

Your fellow chefs, ACF members, and the dining public are looking for restaurants with more to offer. As a benefit of being ACF certified at the CCC level or higher, you can list your establishment in the Certified Chef Dining Guide. Learn how you can be included.

ACF Lifetime Certificants

Lifetime Certification Chefs who have earned the honor of lifetime certification within the past six months are now featured on the ACF Web site’s Lifetime Certification page. Please join in recognizing those who have demonstrated a lifetime commitment and dedication to the culinary profession.

ACF Berkshire Chapter Donates to CCF

A special thank you to the ACF Berkshire Chapter in Williamstown, Mass., for their generous donation of $3,011 to support the Chef & Child Foundation in its fight against childhood hunger, malnutrition and obesity. You can help by hosting an event or making a donation.