Rick Moonen, Cat Cora, Robert Irvine and Paul Prudhomme, HAAC, HOF
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Share Your ACF Insights & Win an iPad
Check your email for your invite to participate in ACF's member survey. Complete the survey by June 20 and enter the drawing for an iPad. Questions? Want to participate? Call ACF's membership department at (800) 624-9458. |
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Chefs Move to Schools Grants
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Be a Member of ACF Culinary Team USA for a Day Winners Named
We are happy to announce that the following apprentices and students were selected as winners of Be a Member of ACF Culinary Team USA for a Day:
■ Brian Kearney, an apprentice and member of ACF Colorado Chefs Association
■Victor Kendlehart, CC, a student at The Restaurant School at Walnut Hill College and a member of ACF Harrisburg Chapter
■ Josh Maron, a student at Ivy Tech Community College, and an apprentice and member of ACF South Bend Chefs and Cooks Association
■ JoAnn Rey, a student at Wake Technical  Community College and a member of ACF North Carolina Chapter
■ Catherine Weaver, CC, a student at The Art Institute of Atlanta and a member of ACF Greater Atlanta Chapter Inc.
They will experience an opportunity of a lifetime as they work alongside and learn from ACF Culinary National Team USA members at a special fundraising reception July 14 during ACF's national convention in Orlando, Fla. The reception will raise funds for all ACF Culinary Team USA teams as they prepare for the "culinary Olympics," Oct. 5-10, in Erfurt, Germany. Tickets are $75 if purchased by July 1. After July 1, tickets are $100. Buy your tickets now and help ACF Culinary Team USA go for the gold. |
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ACF Culinary Team USA Regional Fundraising Competition Results
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Paid Advertisement
How do ACF chefs stay cool?
 As kitchens continue to get hotter, chefs are turning to performance chef coats to stay cool. The CookCool Mesh Chef Coat increases air circulation with six vented panels for more cooking comfort. Body heat escapes quickly while allowing cool air to pass through. Find out more...
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Brett Brennan Named Lead Like "Mike"  Winner
Brett Brennan of Grand Island, N.Y., a culinary student at Niagara County Community College, Sanborn, N.Y., and member of ACF of Greater Buffalo New York, has been named the winner of the 2012 Lead Like "Mike" contest. He will attend the 2012 ACF National Convention in Orlando, Fla., July 14-17, where he will be mentored by ACF National President Michael Ty, CEC, AAC. More |
Sodium: A Little Goes a Long Way
According to the Institute of Medicine of the National Academies of Science, "The current level of sodium added to the food supply--by food manufacturers, foodservice operators and restaurants--is simply too high to be safe for consumers given the chronic disease risks associated with sodium intake for all population segments." This statement leads to an onslaught of questions: How much is too much? How do you cut back on sodium without sacrificing taste? Learn the answers to these questions and more in Ju ne's "Culinary Nutrition News" sponsored by French's Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. |
Build a Better BurgerŪ Contest
Create and enter a burger recipe served on a bread product in Sutter Home's Build a Better BurgerŪ Contest by the Sept. 3 deadline and you could win the $100,000 grand prize. It may include condiments, sauces, spreads, cheeses and toppings, but no side dishes or garnishes. Enter the beef or alternative category. Ten finalists, five in each category, will win a trip to Napa Valley for a cook-off. More
Prizes
Best Beef Burger Grand Prize: $100,000
Best Alternative Burger Prize: $15,000
First Runner-up per category: $500
Second Runner-up per category: $250
People's Choice: $2,500 |
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In the News
Clarified - Is foie gras fair game or foul play?
Below is an excerpt that appeared in CNN's eatocracy that is garnering numerous comments.
It takes two hours to get to Hudson Valley Foie Gras from New York City, but it only takes two seconds on-premise to see the looming foie gras ban in California has ruffled Izzy Yanay's feathers.
"It looks horrible and has a French name--which is already a very bad thing. Nobody needs to eat foie gras and it's very expensive, so it's
a very easy target," said Yanay.
Yanay is the General Manager and Vice President of Hudson Valley Foie Gras in Ferndale, New York. The 200-acre farm is the premier producer of foie gras in the United States, and provides the controversial delicacy to top chefs like Thomas Keller and Jean-Georges Vongerichten.
Read the article and all the comments. |
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Twitter Tweets
SF Sustainable Food @blueplusgreen tweets, "Europe, CHINA, India already ahead of us but CA will vote on GMO labeling this Nov. Here's what it would mean:
http://bit.ly/LrGl2A (@grist)."
Find out the latest and tweet us your thoughts @acfchefs. |
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A Look Inside the ACF National Office
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