 |
ACF Board of Directors Election Results
 Mark Kent, chair of the Nominations and Elections Committee, is pleased to announce the results of the ACF national Board of Directors elections. According to the results tallied by Survey & Ballot Systems, Eden Prairie, Minn., the following candidates secured the majority vote with 3,329 returned ballots from 9,707 eligible members for a participation rate of 34.4 percent. Installation of the new board will take place during the President's Grand Ball at the ACF National Convention, Orlando, Fla., July 14, 2009. John Kinsella, CMC, CCE, WGMC, AAC, current president, will serve as immediate past president.
President: Michael Ty, CEC, AAC
Immediate Past President: John Kinsella, CMC, CCE, WGMC, AAC
Treasurer: James Taylor, CEC, AAC, MBA
Secretary: David Ivey-Soto, CEC, CCA, MBA
Vice President Central Region: David Russell, CEC, AAC
Vice President Northeast Region: William Tillinghast, CEC, AAC, MBA
Vice President Southeast Region: Jeff Bacon, CEC, CCA, AAC
Vice President Western Region: William Franklin, CMC, AAC
Chair, American Academy of Chefs: Thomas Macrina, CEC, CCA, AAC
Also elected to serve as vice chair, American Academy of Chefs, is Stafford DeCambra, CEC, CCE, CCA, AAC.
A sincere thank you to the Nomination and Elections Committee: Mark Kent, chair; Chris Dwyer, CEC, ACE, AAC, co-chair/Central Region representative; Kenneth Bucholtz, CEC, AAC, Northeast Region representative; Brian Knecht, CEC, CCA, ACE, AAC, Southeast Region representative; and Jeremy Glas, CEC, Western Region representative. |
ACF National Convention - Register Now
 Register now for the ACF National Convention, July 11-14, at the Orlando World Center Marriott, Orlando, Fla. Take advantage of special pricing and save $100 on a full registration. Discounted hotel room rates are still available at $149 per night, also good three days before and after convention. 
MORE Value, MORE Choices
Full registration, an unbeatable value: admission to most educational programs, the trade show, General Session, President's Grand Ball, four breakfasts, three lunches, IceBreaker Blues Bash, Sunset Carnivale and Sweet Decadence
A La Carte Registration: one-day program badges that include educational sessions and breakfast; individual tickets for dining events and lunches.
MORE programming, MORE demos, MORE networking Contemporary Latin Favorites with Lorena Garcia, sponsored by Splenda
Rise and Shine with American Lamb, presented by Edward G. Leonard, CMC, AAC, sponsored by American Lamb Board Healthy Decadence for Kids of All Ages with Devin Alexander, presented by Chef & Child Foundation Classic Comforts - Modern Presentations, presented by the Beriau Brothers, sponsored by Vita-Mix Corp. A Culinary Journey: Around the World in 90 Minutes, presented and sponsored by The International Culinary Schools at The Art Institutes Wine Explosion, presented by Harry Haff, sponsored by Le Cordon Bleu Schools MORE |
|
|
PAID ADVERTISEMENT
New Durable Retail Price Computing Scales
 The OHAUS RA and RE Retail Price Computing Scales combine durability with NTEP (legal-for-trade) certified weighing for retail use from 15 to 60 lbs. Both incorporate easy-to-clean designs, thick stainless steel pans and cast aluminum weighing platforms, rated to 150% of capacity. Weigh and price/lb information are displayed on dual LCDs. The RA offers 24 Price Lookup memories, the RE 100 PLUs (24 via the keyboard using preset keys).
For more information, call Carl Pugliese at 800-672-7722, extension 7021. |
Easier Access to Certification Exams
Starting July 13, ACF will be using Comira, a computer-based testing company, for all certification written exams. Comira has more than 500 convenient U.S. testing sites with extended testing hours. Test registration will be via a toll-free phone number or online. |
|
|
Student Competition Opportunity in Spain
All Expenses Paid
You could be one of seven culinary students with your professor to compete in the International Tapas Competition, sponsored by Fundación de la Lengua Española, Nov. 8-13, in Valladolid, Spain. Applications are due by Aug. 1. More |
One-Pot Win-a-Lot Competition Finalists
 The winning finalists for One-Pot Win-a-Lot culinary competition, sponsored by Riviana Foods, Inc., are: · Diane Conway: Chicken with Fruited Brown Rice and Toasted Pecans · Urs Emmenegger, CEC: Curried Black Bean and Coconut Rice · Gerard Prevost, CEC, CCE: Seafood Curry · Nick Seccia, CEC: Chorizo Chicken and Rice
The One-Pot Win-a-Lot competition will take place during the ACF National Convention Trade Show on July 12 at 1 p.m. The winner will receive a check for $1,000. More |
ACF Certifications Trademarked
To add value, credibility and legal backing, eight ACF certifications, CC®, CPC®, CWPC®, CCC®, CEC®, CEPC®, CMC®, CMPC®, have been registered with the U.S. Patent and Trademark office, and two ACF certifications, CCE™, CSCE™, are in process. Help strengthen the ACF brand by adding the trademark or registered symbol to your Collateral. Contact certify@acfchefs.net for questions regarding proper usage. |
Successful CMC Assessment
ACF hosted a successful two-day cooking assessment at Midwest Culinary Institute for culinarians interested in participating in the next Certified Master Chef (CMC) exam. The 14 candidates were "put to the test" as they completed the classical and freestyle portions of the CMC exam while receiving feedback and instruction from six current CMCs. More | |
Vilcek Foundation Calls for Applicants
The Creative Promise Award recognizes exceptional contributions of younger immigrants to the U.S. in the culinary arts. Applicants must have been born outside the U.S. and be 38 years old or younger as of Dec. 31, 2009. The application deadline is July 31. The winner receives a $25,000 cash award. More |
|
AAC High School Scholarship Recipients
The 2009 AAC High School Scholarship recipients were selected by the AAC scholarship committee on June 18. Congratulations to Matthew Abernathy, The Culinary Institute of America, Hyde Park, N.Y., Mariah Jose, Anne Arundel Community College, Arnold, Md., Nicholas Mercogliano, The Culinary Institute of America, Hyde Park, N.Y., and Barbara Sanchez, Paul Smith's College, Paul Smiths, N.Y. More |
| |
 |
Grape and Hazelnut Crumble 
Preheat oven to 375°F. Reserve 3 T orange juice. In saucepan, combine grapes, jelly and remaining orange juice. Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes. Whisk together reserved orange juice and cornstarch. Add to grapes; cook, stirring constantly, until grape filing boils and thickens, about 1 minute. Add lemon juice, to taste. Transfer filling to shallow 1-quart baking dish. In medium bowl, stir together flour, brown sugar, cinnamon and salt. More |
2009 ACF EVENT SERIES
Experience the biggest annual gathering of chefs, students and foodservice professionals in the U.S. An array of workshops, seminars, cooking demonstrations, networking and social functions awaits you at the 2009 ACF National Convention.
July 11-14
Orlando World Center Marriott
Orlando, Fla.
| |
