The Culinary Insider - January 31, 2011 (Vol. IX, Issue
Student Culinarian Invitational
All ACF student culinarian members are invited to apply for the Student
Culinarian Invitational by May 13 for the chance to win full
registration and accommodations at the 2011
ACF National Convention at the Gaylord Texan, Dallas, July
22–26. Five teams—four two-person teams and their mentors
representing each of the four ACF regions and one team at
large—will be selected to prepare their region’s cuisine at
a special reception/dinner July 23. Winners who meet the age
requirements mandated by the World Association of Chefs Societies (WACS)
will also travel, with complimentary airfare, hotel and registration, to
the 2012 WACS International Congress in Seoul, South Korea. Learn
more and apply.
2011 ACF National Elections
ACF members will vote electronically in May for the 2011–2013
Board of Directors national officers: president, regional vice
presidents, secretary and treasurer. To guarantee your eligibility to
vote and ensure correspondence reaches you, please update your contact
information, especially your e-mail address, by either logging into the
website and updating your profile or by calling the ACF office at
(800) 624-9458. Your membership dues must be paid by March 31 to be
eligible to vote. Contact ACF Nominations & Elections Committee
Chair Mark Kent, CEC, at (330) 972-2349 or email@example.com if you have any
Last Chance to Save!
Don’t miss your chance to save up to 60% off
chef coats & pants, CHEFS SHARP & WUSTHOF cutlery sets, aprons,
headwear and more. Hurry! Shop our limited
time sale, available at happychefuniforms.com.
CCE® and CSCE® are Now Registered Trademarks
Along with the majority of other ACF certifications, the CCE®
and CSCE® certifications are now registered trademarks with the
U.S. Trademark and Patent Office. Be sure to include the ® symbol
whenever using your certification marks to reflect the prestige and
value of your well-deserved designation. Review the Designation
Usage Policy if you have questions.
McCormick For Chefs Joins ACF Culinary Team USA
as a Silver Sponsor
Culinary Team USA is pleased to announce that Hunt Valley, Md.-based
McCormick For Chefs™ is the latest
organization to pledge its support
to team, ACF’s official representative for the United States in
major international culinary competitions. McCormick For Chefs signed on
as a silver-level sponsor.
“Together, ACF and McCormick For Chefs remain committed to
raising awareness and visibility for the foodservice industry by
encouraging use of unique flavor combinations and creation of new
culinary innovations,” said Phil Kafarakis, vice president of
McCormick For Chefs, McCormick & Company’s Food Away From Home
The Center for the Advancement of Foodservice
2011 Professional-Development Events
- Teaching Strategies/Best Practices
- Leadership Through New Ideas
- Sustainability Conference
- International Desserts
- Catering Operations/Curriculum
Instructor scholarships available!
For more information on 2011 CAFÉ events, to read this
month’s “Gold Medal Classroom” or to sign up for
regular updates on CAFÉ programs, news and opportunities for
foodservice educators and culinary trainers, visit www.CafeMeetingPlace.com.
Celebrating 20 Years of Knowledge
2011 marks the 20th anniversary of the Baron
H. Galand Culinary Knowledge Bowl. To celebrate, ACF has added a new
page on its website with articles about previous knowledge bowl teams,
interesting facts about the game’s history and competitors’
Foodservice Rewards Offers a Free & Easy Way
to Pay for ACF National Convention Fees.
To learn more, click here.
There’s no denying the nutritious impact fruits and vegetables
have on our diets in terms of vitamins, minerals and fiber. As chefs,
you’ve taken notice of these benefits by including produce-themed
trends in three of the top 20 trends in the National Restaurant
Association’s 2011 What’s Hot Survey. The vibrant hues
associated with many fruits and vegetables possess plant compounds that
can provide a broad range of protective benefits from reducing
inflammation to curbing cancer. These disease-fighting compounds are
known as phytochemicals. Learn more by reading the February issue of
Nutrition News,” is sponsored by French’s Foodservice and provided
through a partnership between ACFEF
Chef & Child Foundation and Clemson University.