The Culinary Insider - April 8, 2013 (Vol. XI, Issue 7)
A Special Thank You
National Volunteer Week April 21–27
A sincere thank you to all who volunteer their time for the American Culinary Federation so that the organization can continue its mission to provide educational programs, certification, competitions and networking to enhance professional growth for all current and future chefs and pastry chefs. You are invaluable and your efforts are greatly appreciated.
Valuable is the work you do.
Outstanding is how you always come through.
Loyal, sincere and full of good cheer,
Untiring in your efforts throughout the year.
Notable are the contributions you make.
Trustworthy in every project you take.
Eager to reach your every goal.
Effective in the way you fulfill your role.
Ready with a smile like a shining star,
Special and wonderful, that’s what you are.
2013 Happy Chef Catalog
Our 2013 catalog has arrived. We’ve upgraded our entire product line, from chef coats and jackets to Chefs Sharp professional cutlery, giving you even more ways to make your mark in the kitchen. See all 100+ new styles and colors—request a catalog today.
Choose Your Leaders in ACF’s National Officer Elections
One of the benefits of belonging to a member-led organization is the right to vote for national officers. In ACF’s elections, held every two years, you have the opportunity to choose your leaders. By taking just a moment to cast your proxy ballot, you can be sure that your voice will be heard. Voting is May 6–27, 2013. The email subject line containing the ballot is ACF OFFICIAL ELECTION BALLOT for the election of the 2013–2015 ACF national officers.
Mark Kent, CEC, AAC, chair, ACF Nominations & Elections Committee, will cast all proxy votes and announce election results through a members’ meeting held June 11 at the ACF national office in St. Augustine, Fla. If you have questions about the elections, call Mark Kent, CEC, AAC, at (330) 972-2349.
NOTE: A proxy ballot is a ballot cast by proxy during a vote of an organization’s members.
May 1 Deadline for Lead Like “Mike” Mentoring Opportunity at Convention
Enter the 2013 Lead Like “Mike” Contest by May 1 and you could be the lucky student and/or apprentice selected to attend the 2013 ACF National Convention in Las Vegas, July 21–25. This individual will experience ACF’s national convention from the president’s perspective, from attending behind-the-scenes meetings with board members and sponsors to the lavish American Academy of Chefs dinner. Five finalists will be selected for phone interviews. The winner will be announced by June 7, and will receive airfare within the continental U.S. to Las Vegas, accommodations at The Cosmopolitan of Las Vegas and a full convention registration. Learn more and apply.
Kitchen Equipment Financing—TigerChef Presents a New Option
TigerChef, through its relationship with Lease Station offers a unique opportunity for food businesses to finance new, brand name equipment at very low and affordable monthly payments. Any piece of equipment over $500 can be financed for a period of 24–60 months. Payments can be as low as $15/month, helping ease the burden of making such purchases. Why buy second hand, used equipment when new equipment is now affordable? Visit us to see what’s available or learn more.
2013 AAC® Candidates for Culinary Hall of Fame™ and Celebrated Chef
Congratulations to the following 2013 candidates who will be inducted into the American Academy of Chefs® (AAC®) Culinary Hall of Fame™ and to the Celebrated Chef. Inductions will take place at the ACF National Convention, July 21–25, in Las Vegas.
Established in 1988, the American Academy of Chefs Culinary Hall of Fame recognizes AAC Fellows for their accomplishments and extraordinary contributions to ACF, AAC and the culinary profession over a lifetime. Recipients of the celebrated chef honor are trendsetters in the industry, have distinguished themselves in the culinary world and serve as role models by mentoring and providing support to future culinarians.
- John Kinsella, CMC, CCE, WGMC, AAC
- Louis Perrotte, CEC, AAC
- Robert Lippert, CEC, CCE, AAC
- Norman Myerow, CEPC, CCE, AAC, posthumous
- Robert Hatoff, HAAC, posthumous
Discover Duck Recipe Contest
Maple Leaf Farms is calling for entries for the 2013 Discover Duck Recipe Contest for professional chefs and culinary students now through June 7. Entrants must create a duck appetizer or small plate recipe using a Maple Leaf Farms duck product that can be shared by two to four people. Professional and student chef recipes will be judged in separate categories. Professional chefs will vie for a $5,000 grand prize, $3,000 second prize and $1,500 third prize. The top two student chefs will win $2,500 and $1,500, respectively. In addition, $500 prizes will be awarded to each of the remaining finalists in each category. Learn more and apply.