The Culinary Insider - May 5, 2014 (Vol. XII, Issue 9)

Chefs to Embrace a Sustainable Future at ACF National Convention

ACF National Convention, Kansas City, Missouri, July 25-29, 2014

Register Before the Discounts Expire June 1
Chefs, cooks and foodservice representatives will convene in Kansas City, Mo., July 25–29, for the 2014 ACF National Convention. Focusing on embracing a sustainable future, the convention will provide a variety of opportunities to help chefs grow professionally and personally with educational sessions and demonstrations that strengthen skills, inspire careers and build a legacy for professional chefs through sustainability. It is going to be five fun-filled days with demonstrations from the Food Network’s Vic “Vegas” Moea, renowned chef Homaro Cantu of the Michelin-starred Moto in Chicago, and more. Watch the video, below, and view the online schedule to see the exciting lineup of presenters.

ACF Southeast Conference Wraps Up Successful 2014 Regional Conferences

The ACF Southeast Regional Conference, the final regional conference of ACF’s Events Series, at the Embassy Suites North Charleston-Airport/Hotel & Convention, Charleston, S.C., April 26–29, brought hundreds of chefs, cooks and foodservice professionals to Charleston. Hosted by ACF Greater Charleston South Carolina Chapter, the conference was an incredible success.

At general session, attendees enjoyed a panel discussion on Southern cuisine and sustainability with Dave Belanger, owner, Clammer Dave’s Sustainable Gourmet, McClellanville, S.C.; Sean Brock, chef/partner, McCrady’s, Charleston, S.C., and Husk Restaurant, Charleston and Nashville, Tenn.; Glenn Roberts, founder, Anson Mills, Columbia; and Dr. David Shields, food historian, University of South Carolina, Columbia, S.C. In addition, Frank Lee, vice president of culinary development, Maverick Southern Kitchens, Charleston, did an insightful and entertaining demonstration.

More than 25 chefs, students, chapters and organizations were honored at the conference. Find out who were the competition winners and honorees and view the photos.

Center for the Advancement of CAFEFoodservice Education (CAFE)

CAFE 2014 Events for Educators
10th-Annual Leadership Conference
June 19–21
Salt Lake Community College, Salt Lake City, Utah

Includes full day of Educational Best Practices, Industry Connections Day, annual InfoFair, trends presentations, breakout sessions, more. Registration ($399) includes opening reception, breakfasts, lunches, refreshment breaks, transportation to/from hotel and ACF continuing-education hours. Optional CEUs from Johnson & Wales University. Two hotel choices, each with spacious rooms.

Visit www.cafemeetingplace.com/cafe-events/2014-leadership-conference for agenda, registration and lodging info.

Partner with ACF and Sponsor ACF National Convention

Gain access to chefs with purchasing power at the 2014 ACF National Convention in Kansas City, Mo., July 25–29. More than 93% of professional ACF members influence purchasing within their establishment making them key players in the culinary industry. Interact and network with this influential group of end-users through a variety of advertising and partnership opportunities. ACF is the largest organization of professional chefs in North America. Introduce yourself to members and event attendees with these sponsorship options.

Cooking at the Sochi 2014 Olympic Winter Games is All in the Planning

Cooking for the United States staff, volunteers and athletes at the Olympic Games all comes down to one important thing—preparation. Menus must be planned, equipment shipped and food items that are not easily obtained in foreign countries must be identified and packed. For Jacqueline Hamilton, CEC®, AAC®, senior executive chef for the U.S. Olympic Committee based in Colorado Springs, Colo., cooking breaHamiltonkfast, lunch and dinner at the 2014 Winter Games in Sochi, Russia, was just another day on the job. A job she has been doing for 26 years. Read More

Sizzle’s Summer Issue Has Something for Everyone

From culinary students and food enthusiasts to professional chefs, Sizzle’s summer issue has something interesting for everyone. Articles featured in this issue include:

  • Preparing ballontine coq au vin two ways.
  • Career-beginning advice from five successful chefs.
  • Exploring how snacks are the latest menu trend.
  • Discovering the ins and outs of running a food truck.
  • Mastering the perfect Apple Tarte Tatin.
  • The cuisine of Turkey.
  • Experiences from San Francisco chef Gayle Pirie.
  • View the full issue.

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A Chef’s Journey to Becoming ACF Certified

Kurt Walker, CEC®, CEPC®, CCE®, CCA®, is one of those lucky individuals who knew the career path he wanted to pursue early in life. Working in restaurants throughout high school, Walker began his culinary journey as a teen and enrolled in culinary school on graduation. He credits his exceptional instructors with his desire to become ACF-certified. They stressed the importance of education and the ACF certification process. Read about his journey.

Disaster Relief

Mercy Chefs ACF’s thoughts and prayers are with all the people affected by the recent devastating tornadoes, flooding and storms. The American Red Cross and Mercy Chefs have been mobilized and are helping victims. Donations can be made to either organization, or the ACFEF Disaster Relief Fund at the address below. Chefs wanting to volunteer their time or large quantities of food should contact Mercy Chefs, who are providing feeding updates and volunteer requests via their Facebook page.

If you or any ACF member you are aware of need assistance because of this disaster, complete the ACFEF Disaster Relief Fund Member Request form and return it to ACFEF Disaster Relief, American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095. Forms can also be emailed to disasterrelief@acfchefs.net, or faxed to (904) 825-4758.