The Culinary Insider - September 11, 2012 (Vol. X, Issue 19)
Certified Sous Chef™ Program Accredited by NCCA
ACF is pleased to announce that its Certified Sous Chef™ designation was recently accredited by the National Commission for Certifying Agencies (NCCA) under the Institute of Credentialing Excellence. This is ACF’s second certification program to receive accreditation from NCCA. The Certified Executive Chef® program was accredited in March 2011, and ACF is currently pursuing accreditation for its Certified Executive Pastry Chef® and Certified Culinary Educator® program. More
ACFEF Needs Your Vote to Share in $5 Million in Grant Funds
The American Culinary Federation Education Foundation (ACFEF) is one of only 2,500 charities nationwide nominated to participate in the 2012 Chase Community Giving program. Now we need your help! Facebook users and Chase customers have the opportunity to cast votes for their favorite charity from this list, and the 196 charities with the most votes will share $5 million in grants. Voting closes September 19, at 11:59 p.m. ET. Visit ACFEF on the Chase Community Giving website for more information.
The New Happy Chef Catalog is Here
The Happy Chef catalog is now in the hands of thousands of culinary professionals. It features dozens of fashionable classics, like the long sleeve Traditional Chef Coat, plus over 60 new apparel items. Didn’t get a catalog yet? Request a free copy today.
Pub Grub, Money Management, Dessert and More in Sizzle’s Fall Issue
The fall issue of Sizzle, ACF’s quarterly magazine for students, is here. If you love dessert, we have the perfect treat for you—a classical recipe and modern twist on a longtime favorite, Black Forest cake. This issue also highlights the latest trends in pub cuisine and addresses student debt in an article about money management. Other topics include what it’s like to be a cooking school instructor and a recap of the 2012 ACF National Convention in Orlando, Fla. More
Presenters Needed for 2013 ACF Regional Conferences
ACF strives to provide seminars and demonstrations on the latest culinary trends and topics at our four regional conferences. The presentations feature skilled, experienced chefs who are top in the industry. Chefs interested in presenting at a 2013 ACF Regional Conference need to submit a presentation proposal in accordance with the guidelines in the ACF 2013 Seminar and Demonstration Outline. Proposals should be emailed to email@example.com by the Nov. 30 deadline.
It’s VEGAS, Baby!
Sign up for Kraft Works and enter for a chance to WIN a VIP trip to Vegas to the World Food Championships. Or enter for a chance to WIN a trip to COMPETE at the World Food Championships in the best sandwich, burger or side dish category! Either way, take part in the highest-stakes competition at the World Food Championships in Las Vegas, Nov. 1–4. Get details here!
All About Eggs
Perhaps the best example of the ever-evolving and sometimes contradictory world of culinary nutrition is the egg. The reputation around the egg has gone from good to bad to good, and now the most recent headlines have it revisiting the negative side. A study published in the journal Atherosclerosis suggests that egg consumption increases the risk of heart disease and may be as detrimental as smoking cigarettes. Learn more in September’s “Culinary Nutrition News,” All About Eggs, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
Center for the Advancement of Foodservice Education (CAFE)
Inaugural “Science of Food” Workshop
October 19–21, 2012
Johnson & Wales University, Charlotte
Highlights: sous vide, modernist desserts, flavor forecasts, aromas and flavor chemistry, nutrition and more! Featured presenters include Chef Joe Strybel of PolyScience and Dr. Marge Condrasky of Clemson University.
ACF continuing-education hours awarded!
Visit www.CafeMeetingPlace.com for agenda, registration and hotel information.
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Act now! Deadline for CAFE’s special rate at the DoubleTree Hotel is 9/17.
ACFEF Grants Accreditation and Certification to 72 Culinary Programs
The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission and the Accrediting Commission’s Secondary Certification Subcommittee granted programmatic accreditation to 54 programs in 27 educational institutions and 18 certifications in 16 secondary institutions across the United States in July. There are currently 430 postsecondary accredited programs and 156 secondary certified programs in 376 institutions accredited by the ACFEF Accrediting Commission worldwide. The ACFEF Accrediting Commission, recognized by the Council on Higher Education Accreditation since 1998, is celebrating its 25th anniversary this year.
ACF Names Three Competition Judges
Congratulations to Anthony Haacke, CEC; Scott O’Farrell, CEC, CEPC, CCA; and Michael Vignapiano, CCE, ACE, AAC, on being named ACF-approved culinary competition judges. These chefs not only met the prerequisites, but had to be an apprentice judge at a minimum of five ACF-approved culinary competitions over two years, of which three of the competitions had to have categories F, K, or P/1. In addition to successfully completing a six-hour judges seminar. Learn more about becoming an ACF judge.