The Culinary Insider - June 30, 2014 (Vol. XII, Issue 13)
Registration and Hotel Discounts Expire this Week for ACF National Convention
July 7 is the last day to register for ACF National Convention and save. Registration discounts expire July 7 for the 2014 ACF National Convention, July 25–29, at Kansas City Marriott Downtown, Kansas City, Missouri. Don’t miss out.
National Convention Registration
Purchase a full registration package and receive access to the following: all one-hour seminars and demos, general sessions, trade show, icebreaker reception, four breakfasts, four lunches, Chef Professionalism Award Dinner and the President’s Grand Ball.
Early Registration Rate On or Before July 7
- Culinarian/Professional Culinarian: $675
- Senior/Student/Junior: $550
- Allied/Associate/Enthusiast: $800
Standard Rate After July 7
- Culinarian/Professional Culinarian: $799
- Senior/Student/Junior: $650
- Allied/Associate/Enthusiast: $875
- Non-ACF Member: $1,050
Make your reservations online or by calling (877) 303-0104 by July 2 to stay at the Kansas City Marriott Downtown to receive the discounted rate of $139 (single or double) per night (plus tax) July 25–29, based upon availability. Make sure you mention ACF National Convention when booking.
It is going to be five days of nonstop professional development, educational seminars, cooking demonstrations featuring the latest trends and techniques, competitions, fabulous food and fun! Check out the schedule.
ACF’s thoughts and prayers are with all the people affected by the recent devastating tornadoes, floods, storms and droughts. 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.
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 firstname.lastname@example.org, or faxed to (904) 825-4758.
ACF Culinary Team USA is Going for Gold with Exceptional Beef
As the journey for culinary gold draws closer for ACF Culinary Team USA, the team is practicing its food program using Certified Piedmontese® beef. Piedmontese beef is uncommonly lean yet tender due to a unique genetic characteristic thatCertified Piedmontese became present in the breed in 1890s. This beef will be the center of the plate for the team when they compete at the Expogast Villeroy & Boch Culinary World Cup, Nov. 22–26, in Luxembourg.
Ingredient of the Month: Kiwifruit
Kiwifruit, or kiwi as it is more commonly called, is considered a super fruit with a range of health promoting nutrients. Low in calories, it has an abundance of vitamin C and vitamin K, good for immune support and strong bones, respectively. Kiwi is also a low-fat source of vitamin E, an antioxidant, as well as fiber and enzymes that aid in digestion. Learn more, including a recipe for California Kiwi Sandwich and Kiwi Vegetable Medley in Chef & Child Foundation’s Ingredient of the Month.
FSR Selects America’s Top 20 Culinary Schools of which 14 Have ACFEF-accredited Programs
FSR magazine researched culinary schools across the U.S. and recognized 20, of which the 14 noted below had ACFEF-accredited programs, for their excellence in producing graduates with a solid foundation in technical skills and professionalism. FSR’s criteria included programs that had hands-on experience in well-equipped kitchen classrooms, intensive off-campus internships and externships, post-graduate placement, and outside reviews of the program’s skills, techniques and knowledge by established chefs. Read the article.
- Auguste Escoffier School of Culinary Arts
- Columbus State Community College
- El Centro College
- Faulkner State Community College
- Florida State College at Jacksonville
- Indian Hills Community College
- International Culinary Schools At The Art Institutes
- Kapiʻolani Community College, University Of Hawaii
- Kendall College School Of Culinary Arts
- Le Cordon Bleu Culinary Schools
- Lincoln Culinary Institute
- Secchia Institute For Culinary Education At Grand Rapids Community College
- St. Philips College
- Sullivan University National Center For Hospitality Studies
ACF Seeks Chefs for Chefpertise
Are you a chef who grows his/her own produce and herbs? Perhaps your focus is food allergies or savory desserts. Whatever your culinary specialty is, ACF wants to hear from you. All ACF chefs in good standing who have five years or more experience in an area or areas of expertise and hold a position of sous chef or higher are invited to apply for the Chefpertise Guide. Visit the Chefpertise Guide online and download the application to apply. Email email@example.com if you have any questions.
My ACF Story: Kimberly Brock-Brown, CEPC, CCA, AAC
For 85 years, chefs, students and foodservice professionals have benefited from membership and involvement in ACF. Kimberly Brock-Brown, CEPC, CCA, AAC, executive chef, Culinary Concepts, LLC, Charleston, S.C., and a member of ACF Greater Charleston South Carolina Chapter shared her story. Below is an excerpt.
“I started as an American Culinary Federation apprentice in Dallas in 1981,” said Brock-Brown, “not knowing that I would become the first African-American female inducted into the American Academy Brock-Brownof Chefs, ACF’s honor society for chefs, two decades later in 2003.”
Brock-Brown was recently awarded a Cutting Edge Award at the 2014 ACF Southeast Regional Conference in recognition of her leadership and service to the culinary profession. Tell us your ACF story.