The Culinary Insider - February 27, 2012 (Vol. X, Issue 5)

ACF Releases Comprehensive 2011 Salary Study and Salary Calculator

2011 American Culinary Federation Salary Study

The 2011 ACF Salary Study, conducted by Industry Insights, Inc., revealed valuable industry statistics on average salaries, length of workweeks, highest paying industry segments, gender pay discrepancies and the financial benefit of obtaining ACF certification.

Some of the study’s key findings are:

  • The culinary industry’s unemployment rate is low with only 3% of those surveyed not employed.
  • Respondents with at least one ACF certification reported 7% higher average total compensation than those without an ACF certification.
  • The gender pay gap is significant.
  • Where you live affects how much you earn.

The accompanying Salary Calculator allows professionals to enter specific information to determine what the average salary is for someone in their position where they live and in other parts of the country. More

Mentoring Opportunity for Students

ACF students and apprentices are invited to enter the 2012 Lead Like “Mike” Contest by May 2 for the chance to access culinary leaders and top-notch networking opportunities. One student will be selected to attend the 2012 ACF National Convention in Orlando, Fla., July 14-17, to be mentored by ACF National President Michael Ty, CEC, AAC. Five finalists will be selected for phone interviews. The winner will be announced by June 6, and will receive airfare to Orlando, accommodations at the Orlando World Center Marriott and a full convention registration. Apply

New Lettuce—Fill It, Dip It, Grill It…

Artisan romaine

Try Tanimura & Antle Artisan® Romaine Lettuce, a petite mature lettuce variety. Tight heavy heads with a uniform leaf shape and a very small rib for minimal trimming. Case of 24 prepares an average of 84 2-oz. or 35 5-oz. salads.

Choose Tanimura & Antle Artisan® Romaine and Fill It, Dip It or Grill It for a unique addition to your menu. More information HERE.

Mark Your Calendars to Eat Lunch Out for Lunch Break for Schools

Lunch Break for Schools Everyone can help promote proper nutrition in schools by eating lunch out at a participating venue one day during the week of Feb. 27 to March 2 for Lunch Break for Schools. The fundraiser, organized by Hidden Valley® Salad Dressings and the ACF, will support the Chef & Child Foundation and the creation of nutrition-based educational resources for Chefs Move to Schools.

Join Iron Chef Geoffrey Zakarian at The Lambs Club, New York, Feb. 29; Ericka Burke at Volunteer Park Cafe, Seattle, Feb. 29; Russell Jackson March 1 at Lafitte, San Francisco; or find a location in your area.

New Training Materials for ACF Chapter

Time Management

New training templates have been created for ACF chapters to download and use for free from the Presidents Portal on the ACF website. Developed by the ACFEF Education Task Force, the trainings topics are Time Management, Pastry Plating Techniques and Menu Development. Each topic relates to skills utilized for ACF competitions, certification practical exams and skills needed in the work place every day.

Executive Quality Chef Apparel for Less

Black & white chef coats Browse Happy Chef’s online catalog and choose from dozens of affordable chef coats. We have the largest selection of colors in both traditional and modern styles. Personalize your coat with the ACF logo or your own custom embroidery. See our full line of executive chef coats, starting at $19.95.

ACF Southeast Regional Conference

Chefs & children

The ACF Southeast Regional Conference, Feb. 20–22, in Winston-Salem, N.C., hosted by ACF Triad Chapter NC, was a success with more than 400 chefs and foodservice professionals in attendance. The Wing Ding & Rib Thing officially kicked off the conference raising $2,000 to benefit CCF and Second Harvest Food Bank of NWNC’s Childhood Hunger Programs. An additional $3,000 was raised through the Rockin’ Guitar Raffle for ACF Culinary Team USA.

The conference theme, Celebrating Diversity, Sustaining Our Future, was prevalent throughout the three days, as everyone enjoyed numerous seminars and demonstrations. The competitions proved to be a test of skill and timing, and for the first time, the cold-food platters by ACF Student Team Regional Championship teams were displayed at the hotel. Read more and see a complete list of the award recipients.

  • Southeast Region Chef of the Year, sponsored by Unilever Food Solutions: Bryan Kelly, CCC
  • Pastry Chef of the Year: Matthew Ratliff
  • Chef Educator of the Year: Costa Magoulas, CEC, CCE, CCA, AAC, MHA
  • Student Chef of the Year, sponsored by Custom Culinary, Inc.: Daniel Rodriguez
  • Chef Professionalism Award, sponsored by Minor’s®: Greg Mueller, CEC, CCA, WCC
  • Hermann G. Rusch Chef’s Achievement Award: Richard Cote, CEC
  • ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.: Sea Island, Sea Island, Ga.; ACF Golden Isles of Georgia Chapter
  • Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers: Culinary Institute of Savannah at Savannah Technical College, Savannah, Ga.

ACFEF Grants Programmatic Certification

Seven secondary institutions received programmatic certification for their culinary-arts programs by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission Secondary Certification Subcommittee at the Accrediting Commission meeting held Jan. 29. There are now currently 144 secondary certified programs in 135 secondary institutions and 403 postsecondary accredited programs in 218 institutions. The ACFEF Accrediting Commission, recognized by the CHEA, is celebrating its 25th anniversary this year.

Save the Date!

Center for the Advancement of Foodservice Education Center for the Advancement of Foodservice Education
8th-Annual Leadership Conference
June 21–23, 2012
Hosted by The Culinary Institute of America, San Antonio

New presenters, themes and ideas for foodservice instructors! Highlights include:

  • Full day of Educational Best Practices
  • Trends from industry leaders
  • Included: all programming, reception, meals, InfoFair and ACF CEHs
  • Luxury all-suite Riverfront hotel @ $129/night

Visit for registration, hotel information, instructor scholarships and awards. Subscribe for weekly programming updates.

Les Dames d’Escoffier Legacy Awards

Six Les Dames d’Escoffier International Legacy Awards will be given in three categories, each offered by a member of Les Dames d’Escoffier, for a one-week workplace experience to non-Dame women in the USA and Canada. Candidates must have at least four years of professional experience and be working currently in the food or fine beverage industries. Under the direction of extremely successful, award-winning Dames, each Legacy experience is a high energy, labor intensive and career expanding opportunity. Travel and hotel expenses up to $2,000 will be reimbursed for each winner. Applications must be submitted by April 25. Learn more and apply.