The Culinary Insider - August 15, 2011 (Vol. IX, Issue 18)

CEC® First Culinary Certification in Nation to Earn NCCA Accreditation

NCCA Accredited Programn The U.S. restaurant industry continues to recover after several economically challenging years. During this time in which many culinary professionals are seeking work or are striving to validate their skills to employers, many find that professional certification is key to maintaining a competitive edge in the industry. Now, professionals who hold the Certified Executive Chef® (CEC®) designation through the American Culinary Federation (ACF) can boast that their certification is accredited by Washington, D.C.-based National Commission for Certifying Agencies (NCCA).

At the 2011 ACF National Convention in Dallas, ACF Certification Commission Chair Derek Spendlove, CEPC®, CCE®, AAC, announced that the CEC® designation is the first of ACF’s certifications to undergo and receive NCCA accreditation for a five-year period. In addition, Melissa Murer Corrigan, RPh, president of the Institute for Credentialing Excellence, the parent organization of NCCA, congratulated ACF and addressed attendees, “You can be even more confident that the certification granted will give you the ability to rise above the competition, which is very important in this market.” Read more and watch the videos.

2012 ACF Student Team Competition

Student Team Members

August 30 Deadline

Student teams interested in competing in the 2012 Student Team competitions, sponsored by R.L. Schreiber, Inc., are required to register with the ACF national office. The Intent to Compete form must be completed and received by ACF no later than Aug. 30. The assigned classical entrée is Suprême de Volaille a l’Ecarlate, recipe #3144. For more information, email ACF Events or call (800) 624-9484, ext. 131, or (904) 484-0231.

ACF Embroidered Aprons

American Culinary Federation No matter the occasion, make your ACF membership stand out with officially licensed apparel. Woven with 100% white cotton twill, our Chef Bistro Apron and Kitchen Bib Apron prominently feature the ACF logo. Purchase either today for under $10, or browse all ACF products.

Eating Like Our Ancestors

Raw Fruits & 

When a customer walks into your restaurant, you have no idea what they will or will not eat, but it is your job to satisfy their needs. People’s diets are as diverse as the human population itself, and new eating trends are always emerging. Many factors influence what people eat, such as where they live, what is available and religious or ethical beliefs. More recently, we have begun to see history influence today’s diets. It seems the new way of eating is actually the old way, reinvented with the frenzy around diets such as Mediterranean and Paleolithic, and the raw-foods movement. Read more in August’s issue of “Culinary Nutrition News,” Eating Like Our Ancestors, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Summer Special on Leadership Training for Chefs is excited to announce a special summer rate of $119 for its 12-hour Supervisor Leadership Course approved by ACF. That’s 50% off if purchased separately. Training is 100% online making it accessible anytime, anywhere. You will learn the keys on how to build, lead and unify your staff as well as how to conquer destructive personalities and behavior in the kitchen. Maximize your leadership potential and satisfy your supervisory training requirements at

ACF Culinary Team USA

Plated food

ACF Culinary Team USA participated in the 2011 ACF National Convention with several members presenting demonstrations and emceeing competitions. The youth team had an incredible cold-food display at the ACF Gathering Spot on the trade show floor (pictured). The team members continue to practice diligently in preparation for the “culinary Olympics,” in Erfurt, Germany, October 5–12, 2012. The team needs equipment, supplies, uniforms and travel expenses to train and compete in the international arena. Share the vision and be a part of the journey by making a donation today!

A sincere thank you to following for their generous donations received at convention:
Kathleen S. Bowen, CFP®, CLU®, ChFC®
ACF Colorado Chefs Association
ACF South Bend Chefs and Cooks Association
Epicurean Club of Boston

WACS Survey for Young Chefs

World Association of Chefs 
Societies Are you a young chef under 25 years of age? If yes, the World Association of Chefs Societies (WACS) would like to hear from you. Take the survey and help WACS adapt their programs and activities to the needs of young chefs worldwide. Participants will receive a World Chefs Magazine subscription and be entered into a drawing for knives.

Culinary Students Apply to Attend Share Our Strength’s Conference

Cutting Edges Are you interested in joining the fight against childhood hunger? Apply to attend Zwilling J.A. Henckels and Share Our Strength’s Cutting Edge Student Scholarship Program. Fifteen culinary students will be selected to receive an expense-paid trip. Apply by the September 1 deadline.