The Culinary Insider - March 11, 2013 (Vol. XI, Issue 5)
Voting Eligibility for ACF’s National Officer Elections
ACF members wanting to vote in ACF’s national officer elections in May must have their dues paid by March 31 to be eligible. In addition, email addresses and contact information must be current. Log in to ACF’s website and update your profile or call (800) 624-9458. If you have questions about the elections, call Mark Kent, CEC, AAC, chair, ACF Nominations & Elections Committee, at (330) 972-2349.
Chefs, Students and ACF Chapters Honored at ACF Southeast Conference
The 2013 ACF Southeast Regional Conference, hosted by ACF Kentucky Chapter, at the Louisville Marriott Downtown, Louisville, Ky., March 1–4, was a success, bringing hundreds of chefs, cooks and foodservice professionals to Louisville. More than 25 chefs, students and chapters were honored at the conference. Many of these award winners will compete against their regional counterparts at the 2013 ACF National Convention in Las Vegas, July 21–25. Find out who were the competition winners and honorees and view the photos.
2013 Happy Chef Catalog
Our 2013 catalog includes over 100 more options for renewing your professional look. We’ve got new colors, styles, and features…plus the exceptional comfort and quality you’ve come to expect from Happy Chef. Get your free catalog now.
Ingredient of the Month: Artichokes
Artichokes are high in fiber, low in calories and contain no dietary fat. They are also a good source of vitamins and minerals, including potassium, vitamin C and magnesium. Artichokes are nutty and earthy, but with only a hint of bitterness. Learn more about artichokes and get the recipe for Artichoke and Shrimp Quesadillas in March’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
Center for the Advancement of Foodservice Education (CAFE)
2013 Events for Educators
“Connecting with the Future”
9th-Annual Leadership Conference
Johnson & Wales University and Miami Dade College
Registration includes opening-night reception; two breakfasts/two lunches/all breaks; conference materials/all sessions; transportation from hotel to both venues; and ACF continuing-education hours for certification. Also, enjoy New World flavors in a unique dining experience from Chef Norman Van Aken!
Visit www.CafeMeetingPlace.com for agenda, registration and hotel information.
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Culinary Team from Technology Center of DuPage Wins Illinois ProStart
The high school culinary team at Technology Center of DuPage (TCD), an ACFEF-certified culinary program in Addison, Ill., pulled off a repeat state championship winning the 12th Annual Illinois ProStart Invitational, hosted by the Illinois Restaurant Association Educational Foundation. TCD team members were Julia Matiradonna and Zachary Molokie from Carol Stream, Jared Dollinger of Glen Ellyn, and Benjamin Kitchen of Wheaton. They are high school seniors and second year students in TCD’s Culinary, Pastry Arts & Hospitality Management program. As state ProStart champs, the TCD team now has the honor of representing Illinois at the National ProStart Invitational, April 19–21, in Baltimore, Md. More
Les Dames d’Escoffier International Legacy Awards
Les Dames d’Escoffier International (LDEI) Legacy Awards, supported by the Julia Child Foundation for Gastronomy and the Culinary Arts, were established in 2009. Six Legacy Awards will be given in three categories, culinary, wine and entrepreneurship. Each award offers a one-week workplace experience under the direction of an award-winning member of LDEI. The Legacy Awards are open to women in the U.S. and Canada who are not members of LDEI, have at least four years of professional experience and are working currently in the food or fine beverage industries. Learn more and apply.
Green Award Recognizes Excellence in Sustainability Education
The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFE) are accepting applications for the 2013 CAFE/Kendall College Green Award. This is the first national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability. The winning program will receive a $1,000 cash prize plus complimentary registration to the 9th-Annual CAFE Leadership Conference, June 20–22, in Miami, Fla. Learn more and apply by the April 1 deadline.