The Culinary Insider - February 11, 2013 (Vol. XI, Issue 3)
Ryan Baxter, CEC®, and Paul Kampff, CEC®, to Retake CMC® Exam
Ryan Baxter, CEC®, senior executive research and development chef at Kraft Foodservice in Chicago, and Paul Kampff, CEC®, executive chef at St. Louis Country Club in St. Louis, will retake the final segments of the CMC® exam, sponsored by McCormick For Chefs, Feb. 24 at The Culinary Institute of America, Hyde Park, N.Y.
Seven chefs took the eight-day CMC exam Aug. 4–11, 2012. Only three candidates remained on the last day of the exam for the final segment: Baxter, Kampff and Jason Hall, CMC®. The categories administered in the final segment were Continental Cuisine/Northern Europe and Market Basket, and counted for 35% of the total grade. The minimum passing grade for both tests was 70 points and the combined average score of the two tests must have equaled or exceeded 75 points. Hall successfully passed, while Baxter and Kampff did not receive the needed score. Per the exam’s guidelines, the candidates who pass the six major tests but not the final segment can retake the final segment within two years or two exams, thereby allowing Baxter and Kampff the opportunity for the retake. We wish Baxter and Kampff much success.
Nationwide Casting Calls for “Top Chef”
Bravo’s Emmy and James Beard award-winning series “Top Chef” is returning for an 11th season. For casting information and to download an application, visit www.BravoTV.com/casting.
TigerChef Launches New Search Feature
TigerChef rolls out their new Shop by Business Type feature. This allows consumers to search through products categorized specifically for their business type. Each store type includes how-to articles and resources relevant to the business type. The stores rolled out in phase one are Asian Restaurant, Bakery Shop, Bar Supplies, Break Room Supplies, Cafe, Catering Supplies, Deli Supplies, Hotel Supplies, Ice Cream Shop and Pizza Shop. This will make shopping a whole lot easier for the professional chef! Try It!
Richard Rosendale, CMC®, Places Seventh at Bocuse d’Or
Richard Rosendale, CMC, executive chef at The Greenbrier, White Sulphur Springs, W.Va., joined by commis Corey Siegel, a recent graduate of The Greenbrier’s apprenticeship program, represented the United States at the 2013 Bocuse d’Or in Lyon, France, Jan. 29–30. Rosendale’s valiant efforts were rewarded with seventh place, seven points behind sixth-place Sweden, out of 24 teams. The highest the United States has placed in the competition’s history is sixth. France was first, Denmark placed second and Japan took third. Congratulations to Rosendale and Siegel on a job well done. More
Scholarships Awarded to Johnson & Wales University
The American Culinary Federation Education Foundation (ACFEF) awarded scholarships to Lia Lucas, of Pasadena, Md., and Justin Salzer, of Monroe Township, N.J., to Johnson & Wales University. The scholarships were provided through a partnership between the American Academy of Chefs® and Johnson & Wales University. Each student will receive $2,500 annually for four years.
Center for the Advancement of Foodservice Education (CAFE)
“20/20 Vision”
Inaugural “Retreat” for Postsecondary Deans/Directors
February 22–24, 2013
Kendall College, Chicago
An “issues-driven” program!
“Connecting with the Future”
9th-Annual CAFE Leadership Conference
June 20–22, 2013
Johnson & Wales University and Miami-Dade College
ACF continuing-education hours awarded! Visit www.CafeMeetingPlace.com for agenda, registration and hotel information. **Subscribe for weekly programming updates**
Attention Chapter Presidents
ACF Nominations & Elections Committee
Do you know of any ACF members in good standing who you think would be ideal or who want to serve on the ACF Nominations & Elections Committee as your ACF region’s representative or national chairman for the August 2013 to July 2015 term? If you do, please complete an Expression of Interest Form, also located in the President’s Portal, and submit it by your region’s deadline to administration@acfchefs.net.
Chapter presidents will elect region representatives during the Chapter Presidents meetings at the 2013 regional conferences. If you are unable to attend your region’s conference and/or the ACF National Convention, you are asked to submit an ACF Proxy Form, also available in the President’s Portal, to authorize a representative to serve as your proxy at those meetings during voting. The form must be submitted to lmckown@acfchefs.net by your region’s deadline and by July 10 for national convention.
Membership Dues Must be Paid by March 31 to Vote in ACF’s Elections
ACF members will vote electronically for the 2013–2015 board of directors in May 2013. To be eligible to vote, membership dues must be paid by March 31. To ensure eligibility and to receive correspondence, update your contact information, especially your email address, at www.acfchefs.org, or call (800) 624-9458.