The Culinary Insider - August 2, 2010 (Vol. VIII, Issue
ACF National Convention on Twitter
Get minute-by-minute updates as we tweet ACF National Convention
on Twitter. Join us as we tweet about interesting seminars and demos,
the trade show, social functions and everything convention- related.
Don’t forget you can post photos and videos. Be sure to use the
hash tag #ACF10 at the end of each of your tweets.
If you are not attending convention, follow us on Twitter
and you will feel like you are there. Also, check the home page of
ACF’s website, www.acfchefs.org
, for a recap of
the day before, upcoming functions and videos of convention happenings.
Straight Talk for Chefs, Part II
Chris Koetke, dean of culinary arts, Kendall College School of
Culinary Arts, explores the locavore movement and how we, as chefs, can
make a difference with Dr. Fred Kirschenmann, a distinguished fellow
with the Leopold Center at Iowa State University and renowned authority
on sustainable agriculture. Read more
in ACF’s Sustainability Corner.
WACS to Assume WCC Certification Administration
Gissur Gudmundsson, president of the World
Association of Chefs Societies (WACS), and Michael Ty, president of the
American Culinary Federation (ACF), have announced that the
administration and implementation of the WACS Certified Chef (WCC)
certification program, currently managed by ACF, will be assumed by WACS
starting Sept. 1. The WCC certification recognizes international
culinary excellence and is a testament to culinary professionalism and
personal achievements. ACF began administering the program in Sept.
2006. As the current administration agreement with ACF ends, WACS now
has the resources to manage the program. More
ACF Embroidered Apparel Available at the National
Happy Chef® at booth #308 for custom embroidered ACF
chef coats & aprons, discounted apparel made of durable fabrics
and a chance to win a FREE knife set. Don’t miss out!
ACF Chapters Selected to Share Power of
Connection Success Stories
Congratulations to the ACF chapters below that were selected to present
their success stories to introduce our new events theme, Power of
Connection, at General Session during ACF National convention. They will
present ways in which the chapters are building and retaining their
membership while furthering ACF’s mission.
- Central Region: ACF Minneapolis Chefs Chapter, Minneapolis
- Northeast Region: White Mountain Chapter of the ACF, North Conway,
- Southeast Region: ACF Greater Atlanta Chapter Inc., Atlanta
- Western Region: ACF Chefs of Las Vegas, Las Vegas
ACF Culinary Team USA
Culinary Team USA is proud to announce two new team sponsors, McCain Foods as
a silver sponsor and YoCream
International, Inc. as a copper sponsor. They join the following
Show your support by making a donation or becoming a sponsor.
Ingredient of the Month: Salmon
Farm-raised salmon generally contains more calories, more fat and,
consequently, more omega-3 fatty acids than wild fish. Farm-raised
flavors also end to be milder. Wild-caught salmon, especially from
saltwater, tends to have a more assertive flavor. The chinook, or king
salmon, is known for its high-fat content and soft-textured flesh that
ranges from off-white to bright red. Learn more about salmon in the
August issue of Ingredient
of the Month, provided by ACFEF Chef
& Child Foundation and Clemson University.
ACFEFAC Grants Accreditation to Postsecondary
Culinary programs at 25 schools across the
United States recently received postsecondary
initial and/or 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.
The programs are as follows:
- Austin Community College, Austin, Texas
- Bishop State Community College, Mobile, Ala.
- Business and Hospitality Management School, Luzern, Switzerland
- Capital Area Technical College, Baton Rouge, La.
- Center for Culinary Arts–Manila, Manila, Philippines
- Culinary Institute LeNotre, Houston
- The Culinary Institute of Michigan at Baker College, Muskegon,
- Cuyahoga Community College, Cleveland, Ohio
- DCT University Center–Hospitality Leadership & European
Culinary Arts, Vitznau, Switzerland
- Inland Northwest Culinary Institute at Spokane Community College,
- The International Culinary School at The Art Institute of Michigan,
- Institute of Technology–Clovis, Clovis, Calif.
- Institute of Technology–Roseville, Roseville, Calif.
- Institute of Technology–Modesto, Modesto, Calif.
- Ivy Tech Community College, Fort Wayne, Ind.
- James Rumsey Technical Institute, Martinsburg, W.Va.
- Kauai Community College, Lihue, Hawaii
- Leeward Community College, Pearl City, Hawaii
- Macomb Community College, Clinton Township, Mich.
- Manatee Technical Institute, Bradenton, Fla.
- Metropolitan Community College, Omaha, Neb.
- Paul Smiths College, Paul Smiths, N.Y.
- Schoolcraft College, Livonia, Mich.
- Sheridan Technical Center, Hollywood, Fla.
- Universidad del Este, Carolina, Puerto Rico
There are currently 361 postsecondary programs in 205 institutions
accredited by the ACFEFAC worldwide. Visit the ACF website for a
complete listing of accredited postsecondary
programs and certified
Cook’s Country Lost Recipe
family recipe(s) that has been handed down through the generations for
any course with a 250-word essay about its history and importance by the
Sept. 1 deadline. The grand prize is $25,000, and four additional
winners will each receive $1,000. All winners will be profiled in
Cook’s Country magazine. The best of the recipes and
stories will be published in a forthcoming book in fall 2011.