ACF News 

USA Roots for Richard Rosendale, CMC®, as he Goes for the Gold at Bocuse d'Or  

Richard Rosendale, CMC®, and his commis Corey Siegel,

CC®, have been practicing for the past year under the guidance of culinary greats Thomas Keller, Daniel Boulud and Jerome Bocuse, along with a host of other revered chefs, for the 2013 Bocuse d'Or World Cuisine Contest in Lyon, France, Jan. 29-30. Rosendale, representing the United States, will compete against 23 other countries with the goal of taking a place on the podium. His dream is to win gold, a feat not accomplished in the competition's history by the United States.

 

A determined and accomplished chef, Rosendale, a longtime ACF member and executive chef at The Greenbrier, White Sulphur Springs, W.Va., may be only 37, but he has the resume of a veteran, having achieved many career milestones, including ACF-Certified Master Chef®. Rosendale and Siegel, a member of ACF of Greater Buffalo New York and a recent graduate of The Greenbrier's apprenticeship program, will compete Jan. 30. Tune in to cheer them on and watch them compete live 3-10 a.m. ET. You can also follow them on Twitter at @rosendalecmc or @BocusedOrUSA, and on Facebook at

www.facebook.com/ChefRichardRosendaleCmc or

www.facebook.com/BocusedOrUSAFoundation. Good luck, chefs. We are rooting for you!

Experience Culinary Excellence at the 2013 AAC Southeast Regional Dinner

Join the American Academy of Chefs (AAC) March 3 at 7 p.m. at The Oakroom at the Seelbach Hilton in Louisville, Ky., for the AAC Southeast Regional Academy Dinner during the 2013 ACF Southeast Regional Conference. Executive Chef Patrick Roney and the culinary team of The Oakroom will prepare an amazing menu. The Oakroom has been and continues to be Kentucky's only AAA Five-Diamond awarded restaurant and also maintains the largest wine cellar in the region. Tickets are $125 per person and can be purchased online or by calling the Academy national office at (904) 484-0202.

ACF Member Discount at Catersource® Conference & Tradeshow

Projecting the Restaurant Industry's Economic Might

The National Restaurant Association's 2013 Restaurant Industry Forecast is out. The forecast is an annual  barometer of the industry's economic strength. It provides national, regional and state sales and employment data, as well as information about operator and consumer trends. It also covers sales growth in nearly 40 segments, including full service, limited service, social catering and on-site foodservice in hospitals, schools and businesses. Featured content includes projected 2013 sales, full-service outlook and limited-service outlook. More

Ingredient of the Month: Tempeh 

Tempeh is a soy-based protein food and is considered the meatiest of soy proteins. Much like tofu, tempeh is firmer with a chewy texture and mild nutty flavor. Because of its firm texture and its ability to hold its shape when cooked, as well as absorb flavors, it is one of the more versatile meat substitutes. It is made from the whole soybean and therefore has a greater content of protein, fiber and vitamins  than most soy products. Its naturally low-fat, high-protein composition also lends to its popularity in vegetarian diets. Learn more and get the recipe for Barbeque Tempeh Pizza in January's Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Congratulations to the following who are candidates for induction into the American Academy of Chefs (AAC), the honor society of the ACF, at the ACF National Convention, July 21-24, at The Cosmopolitan of Las Vegas, Las Vegas. This is a tremendous accomplishment for these chefs as the AAC represents the highest standards of professionalism in the organization, society and industry. Learn more about the inductees.

■ Alan Anderson, CEC, ACF Southern Oregon Chapter

■ Ronald Andrews, CEC, ACF Chefs of the Low Country

■ Leslie Bender, CEC, ACF Professional Chefs Association of South Jersey

■ Clyde Christmas, CEC, CCA, ACF North Carolina Chapter

■ Keith Coughenour, CEC, ACF Pittsburgh Chapter

■ Rebecca Formwalt, CSC, CCE, ACF of Greater Buffalo New York         

■ Jacqueline Hamilton, CEC, ACF Pikes Peak Chapter Inc.

■ James Lauser, CEC, ACF First State Chefs Association

■ James McAfee, CEC, ACF Central Arkansas Chapter

■ Michael McCombe, CEC, CCE, ACF Philadelphia Delaware Valley Chefs Association    

■ Mark Mistriner, CEC, ACF of Greater Buffalo New York

■ Gerard Molloy, CEPC, ACF Long Island Chapter           

■ Greg Paulson, CEC, CCE, ACF Greater Atlanta Chapter Inc.

■ Ricardo Perez, CEC, ACF Gulf to Lakes Chefs & Cooks Association, Inc.

■ Daniel Pliska, CEC, ACF Central Missouri Chapter

■ Bruce Reinecke, CEC, ACF North Carolina Chapter

■ Michael Rosen, CEC, ACF North Carolina Chapter

■ Scott Ryan, CEC, ACF Cleveland Chapter Inc.  

■ Stefan Ryll, CEC, CCE, ACF Professional Chefs of New Hampshire      

■ Mark Schneider, CEC, CCE, Texas Chefs Association

■ Casey Shiller, CEPC, Chefs de Cuisine Association of St. Louis Inc.

■ Scott Steiner, CCE, ACF of Greater Buffalo New York   

Membership Dues Must be Paid by March 31 to Vote in ACF's Elections

ACF members will vote electronically for the 2013-2015 board of directors in May 2013. To be eligible to vote, membership dues must be paid by March 31. To ensure eligibility and to receive correspondence, update your contact information, especially your email address, at www.acfchefs.org, or call (800) 624-9458.