The Culinary Insider - February 1, 2010 (Vol. VIII,
Kelly Conwell, CSC™, Makes U.S. Proud
Conwell, CSC™, represented 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. Supported
by ACF and Custom Culinary, Inc., she competed against 13 others.
Although she did not place in the top three, she did an outstanding job
representing the U.S. among a pool of talented competitors. Canada won
first place, followed by Malaysia in second and New Zealand third.
2010 WACS Congress Highlights
The 2010 World Association of Chefs Societies (WACS)
Congress in Chile, Jan. 24–28, was eventful. Below are a few
- The Congress opened with the declaration of 10 new counties,
bringing the membership to 92 strong.
- WACS President Gissur Gudmundsson announced “Chefs Without
Borders” to expand and promote humanitarian initiatives.
- Michael Baskette, CEC, AAC, a member of ACF St. Augustine Chapter,
received the WACS Education Award for his work and dedication to Train
- L. Edwin Brown, HAAC, HHOF, a member of The Southwest Florida
Chapter of the ACF, received the WACS Life Achievement Award.
- Indonesia placed first in the Global Chefs Challenge followed by The
Netherlands in second and Australia in third.
ACF-Certified Executive Chefs Earn an Average
Resolve to get ACF certified and enhance
your earning potential and career opportunities, and differentiate
yourself in a competitive market. ACF certification demonstrates skill,
knowledge and professionalism to potential employers and the foodservice
industry. Your educational background and work experience can help
determine the level of certification that is right for you. Don’t
put off getting certified any longer.
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AAC Celebrating Culinary Excellence
Celebrate culinary excellence with the American
Academy of Chefs (AAC), the honor society of the American Culinary
Federation, during the 2010 ACF Regional Conferences. An evening of fine
dining awaits ACF members and their guests. Seating is limited. Make
your reservations online, or call (800) 624-9458, ext. 102.
Kyle Richardson, CEC®, CCE™, Elected
ACFEF Apprenticeship Committee Chair
Kyle Richardson, CEC®, CCE™, AAC,
culinary-arts professor at Joliet Junior College, Joliet, Ill., was
elected chair of the American Culinary Federation Education Foundation
(ACFEF) Apprenticeship Committee for a term of two years. Richardson
succeeds Mary Zappone, CEC®, AAC, chef-instructor at Westmoreland
County Community College, Youngwood, Pa. Lindy Robinson,
business-division dean, Johnson County Community College, Overland Park,
Kan., was named chair elect, with her term commencing January 2012. More
CAFÉ’s 2010 Program for Foodservice
Trainers and Educators
5 weekend events critical to your
March 5–7: Front-of-House Operations
National Symposium, Le Cordon Bleu College of Culinary Arts, Las
June 18–20: Mastering French Cooking:
from Classics to Contemporary, L’Academie de Cuisine,
June 25–27: 6th-Annual Leadership
Conference, Baltimore International College
July 23–25: The Healthy Menu-Cooking
for Tomorrow, Kendall College School of Culinary Arts, Chicago
October 22–24: The Latin Event,
Johnson & Wales University, North Miami
Earn ACF continuing-education hours! Click CAFÉ Events at www.CafeMeetingPlace.com for more
Dr. Oz Helps Chef Andy Kick Salt Addiction
The results are in from Andy Bacigalupo’s 28-day salt health
challenge with Dr. Oz. He first appeared on the show Dec. 3, when
Dr. Oz revealed that the 49-year-old chef and educator from Michigan had
the body of a 66-year-old. He returned to the show Jan. 15 to share his
results. He lost 40 lbs., five and a half inches from his waist, his LDL
cholesterol went from 154 to 114 and his blood pressure dropped from 160
over 110 to 124 over 84. More
Make-It-Mini or Do It with One Pot
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 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. The competitions take place
during the tradeshow at each ACF Regional Conference. Regional champions
will compete for national titles at the ACF National Convention. The
regional conference deadlines for the competitions are: Northeast, Feb.
12; Central, Feb. 26.; and Southeast, March 26.
ACFEFAC Grants Accreditation to Programs
Postsecondary culinary programs at 13 schools across the United
States received initial and renewal programmatic accreditation by the
American Culinary Federation Education Foundation Accrediting Commission
(ACFEFAC). Accreditation assures that a program is meeting at least a
minimum amount of standards and competencies set for faculty, curriculum
and student services.
Programs at the following schools received
American Culinary Federation Education Foundation (ACFEF) programmatic
- Alaska Vocational Technical Center, Seward, Alaska
- The International Culinary School at The Art Institute of Phoenix,
- The International Culinary School at The Colorado Institute of Art,
- First Coast Technical College, St. Augustine, Fla.
- The International Culinary School at The Art Institute of Tampa,
- The Chef’s Academy at Harrison College, Indianapolis
- East Central College, Union, Mo.
- L’École Culinaire, St. Louis
- The International Culinary School at The Art Institute of
- The Pennsylvania School of Culinary Arts, a Division of YTI Career
Institute, Lancaster, Pa.
- Culinary Institute of Virginia, Norfolk, Va.
- J. Sargeant Reynolds Community College, Richmond, Va.
- Bellingham Technical College, Bellingham, Wash.
There are currently 377 postsecondary programs in 203 institutions
accredited by the ACFEFAC worldwide. Learn
more about the newly accredited programs.