The Culinary Insider - June 17, 2013 (Vol. XI, Issue 13)

ACF 2013–2015 National Officers

American Culinary Federation Mark Kent, CEC, AAC, chair of the ACF Nominations & Elections Committee, announced on June 11 that the following candidates secured a majority vote and will serve as ACF national officers for a two-year term that begins at the board’s installation during the 2013 ACF National Convention in Las Vegas:

  • President: Thomas “Tom” Macrina, CEC, CCA, HGT, AAC, product specialist manager/executive chef, US Foods, Philadelphia
  • Secretary: James “Jim” Taylor, CEC, AAC, ACE, MBA, professor, Columbus State Community College, Columbus, Ohio
  • Treasurer: William J. Tillinghast, CEC, AAC, MBA, director of culinary/pastry programs, The International Culinary School at The Art Institute of Philadelphia, Philadelphia
  • Vice President, Central Region: Kyle Richardson, CEC, CCE, AAC, CHE, ACE, professor, culinary arts, Joliet Junior College, Joliet, Ill.
  • Vice President, Northeast Region: George O’Palenick, CEC, CCE, AAC, associate professor, Johnson & Wales University, Providence, R.I.
  • Vice President, Southeast Region: Michael Deihl, CEC, CCA, AAC, ACE, executive chef, East Lake Golf Club, Atlanta
  • Vice President, Western Region: David Goodwin, CEC, CCA, HGT, AAC, executive chef/director, culinary operations, Culinary Solutions A La Carte, Minden, Nev.

Michael Ty, CEC, AAC, chef/owner, MT Cuisine LLC, Las Vegas, will continue to serve on the board as immediate past president; Stafford DeCambra, CEC, CCE, CCA, AAC, corporate executive chef, PCI Gaming Authority, Atmore, Ala., will continue to serve on the board as American Academy of Chefs chair; and R. Douglas Martinides, vice president, food/beverage development, ARAMARK Strategic Assets, Philadelphia, will remain on the board as an at-large member. Read More

ACF National Convention

Ming Tsai, Mary Sue Milliken, Susan Feniger & Richard Rosendale
Register Online

Online Registration Closes June 28
ACF National Convention, July 21–25, at The Cosmopolitan of Las Vegas, Las Vegas, is going to be spectacular. We have many incredible culinary luminaries including Ming Tsai, Mary Sue Milliken and Susan Feniger, and Richard Rosendale, CMC. It is going to be five days of nonstop professional development, educational seminars, cooking demonstrations featuring the latest trends and techniques, competitions and fabulous food. Check out the schedule to learn more.

Don’t forget that ACF attendees receive a discount rate of $129, single or double, per night, plus tax, from July 19 to July 27 based upon availability at The Cosmopolitan of Las Vegas provided reservations are made by July 1. Make your reservations online or by calling (877) 551-7772. Make sure you use the group code SACFN4.

Las Vegas is an incredible place, and the ACF National Convention is the place for you to network with colleagues, expand your knowledge and have some fun.

CookCool Cotton Executive Chef Coat

Chef's coat

With heat-releasing insets and moisture-wicking material, the CookCool Cotton Executive Chef Coat is a refreshing choice this summer. Prestige and comfort go hand-in-hand with our softest cotton twill and turn-up cuffs. Select yours today.

2013 ACF National Championship Collegiate Dining Challenge

In recognition of all university chefs and their foodservice teams, ACF is holding the 2013 ACF National Championship Collegiate Dining Challenge July 23 during the 2013 ACF National Convention, July 21–25, at The Cosmopolitan of Las Vegas, Las Vegas. The National Association of College & University Food Services, in partnership with the ACF, recruited collegiate foodservice teams to apply to participate in the competition. The six teams selected to take part in the challenge are:

  • Rutgers University: Peter Imranyi, chef manager, and Jeremey Pierson, chef manager, both of the Rutgers Club
  • The University of Iowa: Barry Greenberg, CEC, executive chef, and Anne Jacobsen, chef, both of residential dining
  • University of Notre Dame: Charu Chandra Pant, CEC, ACE, test kitchen chef, and Greg Larson, CEC, unit chef, North Dining Hall
  • Vanderbilt University: Aaron Dilts, senior cook, and John Kelly, chef de cuisine, both of The Commons
  • Villanova University: Manfred Edler, CEC, executive chef, Villanova University Catering, and Vincent Alberici, CEC, AAC, executive chef, Villanova Dining Services
  • Yale University: Cyril Ortigosa-Liaz, third cook, and David Kuzma, executive chef, both of Yale Catering

The teams will prepare two restaurant platters of four servings for each course of a three-course meal: appetizer, soup or salad; entree with appropriate accompaniments; and dessert. Teams will have 15 minutes for setup, 2½ hours to fabricate and cook, 30 minutes for plating and 15 minutes to clean up.

Don’t miss this “class” in collegiate dining.

Center for the Advancement of Foodservice Education (CAFE)

CAFE 2013 Events for Educators
“Connecting with the Future”
9th-Annual Leadership Conference
June 20–22
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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Ingredient of the Month: Swiss Chard

Swiss chard frittata

Swiss chard is a leafy vegetable with an earthy, slightly tangy flavor, much like beets or strongly flavored spinach. It is most often cooked like other greens and can be eaten plain or mixed in main dishes such as pastas, quiches or warm salads, and its hearty leaves are excellent added to cooked dishes such as casseroles, stews and lasagnas. Swiss chard is an excellent source of vitamins A, C, E and K, potassium, magnesium and iron. Learn more about swiss chard and get the recipe for Swiss Chard Frittata in June’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. Read More

ACFEF Accreditation Workshop

American Culinary Federation Education Foundation An American Culinary Federation Education Foundation (ACFEF) Accreditation Workshop will take place July 21 during ACF National Convention in Las Vegas. All programs that are considering postsecondary programmatic accreditation or secondary programmatic certification, as well as those who wish to participate as site evaluators, are encouraged to attend. Initial and renewal processes will be thoroughly reviewed and an evaluator training will be conducted. For more information call (800) 624-9458, ext. 120. Register

ACFEF Disaster Relief for Storm Victims

Chefs

ACF and the American Culinary Federation Education Foundation (ACFEF) Disaster Relief Task Force are here to support those members affected by the recent devastating storms. If you or any ACF member you are aware of need assistance because of this disaster, complete the PDF ACFEF Disaster Relief Fund Member Request form and return it to ACFEF Disaster Relief Task Force Fund, American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095. You may also fax the form to (904) 825-4758. For additional information, email disasterrelief@acfchefs.net.

ACF members can make a donation by going to www.acfchefs.org/disasterrelief and logging in at the bottom of the page. Donations can also be mailed to the above address. Members who want to volunteer their time or large quantities of food should email disasterrelief@acfchefs.net.