Ryan Baxter, CEC®, and Paul Kampff, CEC®, to Retake CMC® Exam
Ryan Baxter, CEC®, senior executive resear ch and development chef at Kraft Foodservice in Chicago, and Paul Kampff, CEC®, executive chef at St. Louis Country Club in St. Louis, will retake the final segments of the CMC® exam, sponsored by McCormick For Chefs, Feb. 24 at The Culinary Institute of America, Hyde Park, N.Y.
Seven chefs took the eight-day CMC exam Aug. 4-11, 2012. Only three candidates remained on the last day of the exam for the final segment: Baxter, Kampff and Jason Hall, CMC®. The categories administered in the final segment were Continental Cuisine/Northern Europe and Market Basket, and counted for 35% of the total grade. T he minimum passing grade for both tests was 70 points and the combined average score of the two tests must have equaled or exceeded 75 points. Hall successfully passed, while Baxter and Kampff did not receive the needed score. Per the exam's guidelines, the candidates who pass the six major tests but not the final segment can retake the final segment within two years or two exams, thereby allowing Baxter and Kampff the opportunity for the retake. We wish Baxter and Kampff much success. |
| Nationwide Casting Calls for "Top Chef"
Bravo's Emmy and James Beard award-winning series "Top Chef" is returning for an 11th seaso n. For casting information and to download an application, visit www.BravoTV.com/casting. |
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TigerChef Launches New Search Feature
TigerChef rolls out their new Shop by Business Type feature. This allows consumers to search through products categorized specifically for their business type. Each store type includes how-to articles and resources relevant to the business type. The stores rolled out in phase one are Asian Restaurant, Bakery Shop, Bar Supplies, Break Room Supplies, Cafe, Catering Supplies, Deli Supplies, Hotel Supplies, Ice Cream Shop and Pizza Shop. This will make shopping a whole lot easier for the professional chef! Try It! |
Richard Rosendale, CMC®, Places Seventh at Bocuse d'Or
Richard Rosendale, CMC, executive chef at The Greenbrier, White Sulphur Springs, W.Va., joined by commis Corey Siegel, a recent graduate of The Greenbrier's apprenticeship program, represented the United States at the 2013 Bocuse d'Or in Lyon, France, Jan. 29-30. Rosendale's valiant efforts were rewarded with seventh place, seven points behind sixth-place Sweden, out of 24 teams. The high est the United States has placed in the competition's history is sixth. France was first, Denmark placed second and Japan took third. Congratulations to Rosendale and Siegel on a job well done. More |
Scholarships Awarded to Johnson & Wales University
The American Culinary Federation Education Foundation (ACFEF) awarded scholarships to Lia Lucas, of Pasadena, Md., and Justin Salzer, of Monroe Township, N.J., to Johnson & Wales University. The scholarships were provided through a partnership between the American Academy of Chefs® and Johnson & Wales University. Each student will receive $2,500 annually for four years. |
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Center for the Advancement of Foodservice Education (CAFE)
 "20/20 Vision"
Inaugural "Retreat" for Postsecondary Deans/Directors
February 22-24, 2013
Kendall College, Chicago
An "issues-driven" program!
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9th-Annual CAFE Leadership Conference
June 20-22, 2013
Johnson & Wales University and Miami-Dade College
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Attention Chapter Presidents
ACF Nominations & Elections Committee
Do you know of any ACF members in good standing who you think would be ideal or who want to serve on the ACF Nominations & Elections Committee as your ACF region's representative or national chairman for the August 2013 to July 2015 term? If you do, please complete an Expression of Interest Form, also located in the President's Portal, and submit it by your region's deadline to administration@acfchefs.net.
Chapter presidents will elect region representatives during the Chapter Presidents meetings at the 2013 regional conferences. If you are unable to attend your region's conference and/or the ACF National Convention, you are as ked to submit an ACF Proxy Form, also available in the President's Portal, to authorize a representative to serve as your proxy at those meetings during voting. The form must be submitted to lmckown@acfchefs.net by your region's deadline and by July 10 for national convention. |
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. |
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In the News
Big Rock Chef to Compete for Regional Chef of the Year
BirminghamPatch.com
Executive chef Brian Henson will compete in the American Culinary Federation's Regional Chef of the Year competition for the central region April 28 through May 1 in Little Rock, AR. Last fall, Henson was named the 2012 Chef of the Year by the American Culinary Federation's Michigan Chefs de Cuisine Association. The regional winner will move on to the national competition. More |
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Facebook Fans
Brian Fowler posted on Facebook Jan. 30, "chefs rosendale & siegel...Thank you for all of your hard work in representing the United States @ Bocuse d'Or. You are both an inspiration to all chefs, both here and worldwide. I, for one, have been inspired by you both and will work equally as hard towards my dishes in the ACF LIC (ACF Long Island Chapter) here on Long Island."
Share your thoughts on ACF's Facebook page. |
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Twitter Tweets
ShiroOfJapan, @ShiroOfJapan, tweeted Feb. 4, "Hanging out with @acfchefs tonight. Proud to help do a Sushi Demo 4 Suffolk BOCES."
Find out the latest and tweet us at @acfchefs. |
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A Look Inside the ACF National Office
Meet Sue Winkler, ACF's receptionist. What does Sue  love about ACF? "The people with whom I work. Every day there are friendly faces to greet me and everyone is so willing to help me learn about ACF. It is a joy being an operator/receptionist and "meeting" chefs, members and others who call in or drop by." Learn more about Sue. |
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