The Culinary Insider - January 31, 2011 (Vol. IX, Issue 3)

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 ACF 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 if you have any questions.

Last Chance to Save!

Chef Coat 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

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

McCormick For Chefs ACF 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 division. More

The Center for the Advancement of Foodservice Education

CAFE 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

Celebrating 20 Years of Knowledge

Baron H. Galand Culinary
Knowledge Bowl 20th Anniversary 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’ memories. More

Foodservice Rewards Offers a Free & Easy Way to Pay for ACF National Convention Fees.

Foodservice Rewards To learn more, click here.

Fighting Phytochemicals

Plated Salad

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 “Culinary Nutrition News,” is sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.