The official newsletter of  "The Epicurean Club of Boston"  America's Oldest Professional Chef's Association 

 

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August 1, 2014


 

I hope everyone is enjoying their summer! I am looking forward to seeing you this September as we have a full slate of events and meetings that will surely create some excitement. Next I would like to let you read the following Recap of the ACF National Convention "Published by the ACF" www.acfchefs.org. We had several Epicurean members that attend this event last week and as always it was a memory that will last a lifetime. 


 


 ("More than 1,000 chefs, cooks, students and foodservice professionals attended the 2014 ACF National Convention, hosted by ACF Greater Kansas City Chefs Association in Kansas City, Missouri, July 25-29. The annual event provided attendees with opportunities to advance their professional development and enhance their culinary skills through hands-on workshops and seminars, cutting-edge demonstrations, a trade show featuring nearly 100 exhibitors, national competitions and ACF' s national awards.


 This year's presenters included Pat LaFrieda, third-generation meat purveyor and owner of Pat LaFrieda Meat Purveyors, North Bergen, New Jersey, who demonstrated the art of butchery; Jacquy Pfeiffer, co-founder / academic dean for student affairs, The French Pastry School, Chicago, who shared his knowledge and expertise for making desserts; 

and Becky Wortman, chef/owner, Imagine Something Sweet, Clayton, Washington, and one of Dessert Professional's 2014 Top Ten Cake Artists in America, who demonstrated the art of sculpting buttercream showpieces.


 


During General Session, July 26, Rochelle Trotter, 

announced that the Charlie Trotter's Culinary Education Foundation will donate $25,000 to the American Culinary Federation Education Foundation for culinary-arts education scholarships.wife of the late renowned chef Charlie Trotter, HHOF,


 


 
 General Session included a panel tribute to Charlie Trotter by former employees and colleagues who shared memories of working with Trotter and outlined their plans for The Trotter Project, an initiative to promote culinary arts, service and education. Homaro Cantu, chef/owner, Moto, Chicago, who was also a panel member, gave a molecular gastronomy-inspired culinary demonstration.


 

At the national convention chefs faced off in several ACF national competitions, demonstrating their culinary skills and leadership. ACF also presented awards to chefs and establishments for advancing the culinary industry and profession.")


 

I would like to Congratulate 

Chef Rico DiFronzo, CEC, CCA, AAC

for his northeast regional Professionalism Award as he was recognized during the special night/dinner for this award. All four regional winners were honored and the national winner was Michael Garbin, CEC, AAC from the       

ACF Windy CityProfessional Culinarians.


 I would also like to congratulate our junior member Jesus Olmedo, from the Somerset Club, in Boston as he successfully competed to earn a prestigious spot on the ACF Culinary Youth Team USA. 


Our next meeting is on September 22nd at Georges Bank Wholesale Seafood Company in Boston. There will be demonstration and lecture on Sustainable seafood and I hope to see you all there!
 


ACF Certification SealAs our club focuses on Growth and Certification, I would like to take this time for a "Certification Minute"! With thousands of chefs competing in a job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to food service industry. Certification is not only a benchmark for personal and professional achievement but it has also become recognized as a standard in the industry. Differentiate Yourself, Certification Matters! The next test will be at Le Cordon Bleu College of Culinary Arts in Boston.  For more information please contact Vice president James Connolly, CEC, CCA, AAC at james.connolly@atriaseniorliving.com


 

"For The Love of Food"!
Regards! 
 
Chef Douglas Patten, CEC, CCA, AAC
President ACF Epicurean Club of Boston
Corporate Executive Chef / Flik International/Compass Group

 

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ecb logo 
The ACF / Epicurean Club of Boston's

 

NEXT MEETING IS 

SEPTEMBER 22nd, 2014

at

 

Social Hour 6pm
Meeting  7pm    

 

Georges Bank Wholesale Seafood

310 Northern Ave
Area C
Boston, MA 02110 

 

 

 

As Chef Patton said Above...

 

"There will be demonstration and lecture on Sustainable seafood and 

I hope to see you all there!"

 

Regular Members  20

Guests 25

Jr. / Sr. 10

RESERVE AND PAY ONLINE

CLICK HERE

 

 

www.acfecb.com

 

 

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ACF /2014 NATIONAL CONVENTION
 KANSAS CITY, MO

HERE ARE SOME HI LITES

2014 ACF National Convention  HD
2014 ACF National Convention HD
Thank you to the 
ACF Greater Kansas City Chefs Association in Kansas City, Missouri
for a great Convention, and Warm Hospitality!
ecb logo

 

MEMBER NEWS

Congratulations 

to

ACF / Epicurean Club of Boston

2013 Jr. Member of the Year

Jesus Olmedo 

 

Jesus who works at The Somerset Club in Boston, 

Under Chef Joseph Leonardi, CEC

ACF Culinary Team USA Manager

Scores the Highest Score for a 
Competition Gold Medal. 
and
a Membership to be on the 
2016 ACF Culinary Youth Team USA   
 
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Like us on FacebookDO YOU HAVE A FACEBOOK PAGE?  

IF SO WOULD YOU LIKE TO JOIN 

THE  NEW EVENT INVITATION GROUP 

THE "NE FOODIES"? 

TO JOIN, CLICK ON THE FACE BOOK ICON TO BE DIRECTED.  YOU CAN CHECK OUT SOME OF THE MEMBERS.  AND OPT. IN.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ira Kaplan of IRINOX USA has summited an interesting article 

on the top 20 Culinary Schools in America. 

Click here for part #1 - Click here for part #2

 

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  Like us on Facebook 

 

Our official web site is www.acfecb.com and our email address for the club is acfecb@gmail.com and like us on FACEBOOK at www.facebook.com/pages/ACF-Epicurean-Club-of-Boston

  

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ACF / EPICUREAN CLUB 
NEWCHEF FASHION
Collection 
At the  National Convention NEWCHEF came to the rescue of one of our members that had his luggage lost.  They got a new chef coat for him to use until his arrived.  

I asked NEWCHEF to put together a line of logo chefware for our members to wear and have 
available to them in and out of the kitchen.
  
I think you may be pleased to see what is availible to you in just days.

 NEWCHEF did a STELLA job. 

Please allow NEWCHEF to come to YOUR Rescue!!

Click below the cover on the right  to see the entire collection.  You can call NEWCHEF FASHIONS at 1-800-NEWCHEF or online at
to place your order.

JDB
Our Associate Members
 Visit there websites by clicking their Logo's below

        Piantedosi Logo    dole bailey Costa    Kinnealey #2   Sid Wainer            

       New England Linen                    BRIX SUGAR BAKERY LOGO                                                                                                       Web site To Come Soon!!!

 N E Coffee            Paul Marks   

      
 
Campco Harbar Logoed Ad 

  

  

  

SYSCO LOGO
      BALDOR BOSTON

  

  

Jones Dairy Farm Logo
 
   
             Ironox USA Logo
              
 
 
 
La Marca Card    Fabbri NA Card     Cedars Foods   Bake N Joy Card  
                  www.cedarsfoods.com       

  

 
                                            
Monthly Newsletter Contest
The rules have changed as of now!!
If you want a free admission to the 
next monthly meeting, continue reading...
If you believe that you are the first one to see this Newsletter
rule change, and it's close to the time after the email
was sent out to you, click the email link below and list 
 
"Georges Banks Wholesale Seafood - Sustainable Seafood Sept. 22nd"
 
in the
Subject Line
 Please list your Name, were you work / learn  
and your Job Title / year of study
 
Winners will be tracked by the first to respond to this
request only.
 
If you are the first one, you will get back an
Email conformation 
 ------>>>   acfecb@Gmail.com    <<<-------
 Be sure you are as close to the launch time as possible, however,
 there are a lot of people that will miss this, so take a shot.
 Good Luck - Jeffrey D. Barr / Editor 
Georges Banks Wholesale Seafood Monday September 22nd

What's on ECB's Table This Month
Next Meeting
2014 ACF National Convention News
Member News
NEW Epicurean Clothing Line
2014-2015 Board
Upcoming Events
Featured Chef's
Renew Dues Now
Sizzle Magazine
What You Need to Know
Deferred Dues Forms
Forms

ecb logo 

The 2014-2015

ACF/ECB

Officers and Board 

President 

Douglas Patten, CEC,

CCA, AAC

Vice President

James F. Connolly,

CEC, CCA, AAC

Clerk/Secretary

David Gauvin

Financial Secretary

Rico DiFronzo, CEC, CCA,

AAC

Board of Directors

Doug Corrigan

John DiSessa, CEC

Anthony M. Graffeo, CEC,

 AAC, HOF

Denise Graffeo,  CEC, AAC

Christine Frye

Sean "Rory" Gallagher

Chair of Board 

James DiMarzio, CEC 

Sergeant of Arms 

Ira Kaplan

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ecb logo 

 Upcoming Events 

~~~~~~~~~~~~~~~~~~~~~~~~

 

OUR NEXT MEETING 

IS 

Monday

September 22nd

at


 

Georges Banks Wholesale Seafood

310 Northern Ave.

Area C

Boston, MA 02110

 

Join us for a demonstration and a Lecture on Sustainable Seafood.

 

Book a spot now online

Click Here

 

 

 

 

  July 25-29
ACF National Convention in 
Kansas City Missouri

AWARD RESULTS

U.S.A.'s Chef of the Year, sponsored by Unilever Food Solutions

Timothy Prefontaine, CEC®, executive chef, The Fort Worth Club, Fort Worth, Texas; ACF national member

~~~~~
ACF Pastry Chef of the Year, sponsored by Plugrá® European-Style Butter

Stephan Schubert, executive pastry chef, River City Casino & Hotel, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

~~~~~
ACF Chef Educator of the Year

Jean Yves Vendeville, CEPC®, department chair/instructor, Savannah Technical College, Savannah, Georgia; ACF Chefs of the Low Country

~~~~~
ACF Student Chef of the Year, sponsored by Custom Culinary, Inc.

Chase Grove, chef de partie, The Grey Plume, Omaha, Nebraska; student, The Institute for the Culinary Arts at Metropolitan Community College, Omaha; 

~~~~~

ACF Professional Chefs and Culinarians of the Heartland

Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR'S®

Michael Garbin, CEC®, AAC®, executive chef, Union League Club of Chicago, Chicago; ACF Windy City Professional Culinarians Inc.

~~~~~
Hermann G. Rusch Chef's Achievement Award

Hartmut Handke, CMC®, AAC®, chef/owner, Culinary Fast-Trac, Dublin, Ohio; ACF Columbus Chapter

~~~~~
ACF Student Team National Championship, sponsored by R.L. Schreiber, Inc.

ACF Greater Kansas City Chefs Association; Johnson County Community College, Overland Park, Kansas; Raquel Kramer, Katie O'Connor, Matt Phillips, Kathryn Ratzlaff and Jessica Seely; Felix Sturmer, coach

~~~~~
Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers and US Foods

Guilford Technical Community College, Jamestown, North Carolina; ACF North Carolina Chapter; Aisha Boston, Jessica Bower, Alexia D'Egidio and Michael Nasrallah; Linda Beitz and Patrick Sanecki, CHE, coaches

~~~~~
ACF Industry Partnership Award

Plugrá® European-Style Butter; Kansas City, Missouri

~~~~~
ACF National Chapter of the Year

ACF Monterey Bay Chapter; Monterey, California

~~~~~
ACF Region of the Year

ACF Western Region

~~~~~
ACF Culinary Community Spirit Award

Michigan Chefs de Cuisine Association; Detroit

ACF World of Thanks Award

ACF Greater Kansas City Chefs Association; Kansas City, Missouri

~~~~~
ACF President's Medallion Recipients
  • L. Edwin Brown, HAAC, HHOF, ACF ambassador, St. Augustine, Florida; ACF Pittsburgh Chapter
  • Russell Campbell, CEC®, army sustainment command food advisor, U.S. Army, Rock Island Arsenal, Illinois; Old Dominion ACF Chapter
  • Charles Carroll, CEC®, AAC®, executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of Houston
  • Biagio Dente, CEC®, AAC®, HOF, retired, Pittston, Pennsylvania; ACF Professional Chefs of Northeast Pennsylvania
  • Jim Douglas, CEC®, CCE®, AAC®, HOF, retired, Marysville, Washington; ACF Washington State Chefs Association
  • Roger Kelly, CEC®, AAC®, instructor, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Delaware Valley Chefs Association
  • Victor Kendlehart, CC®, restaurants supervisor, Interstate Hotels & Resorts, Bowling Green, Florida; ACF national member
  • Adam Hagar, CSC®, CPC®, instructor assistant, Columbus State Community College, Columbus, Ohio; ACF Columbus Chapter
  • Harry Hoffstadt, CEC®, AAC®, HOF, retired, Tinley Park, Illinois; ACF Chicago Chefs of Cuisine Inc.
  • Paul O'Toole, CEC®, AAC®, executive chef, The Cliffs at Glassy, Landrum, South Carolina; ACF Philadelphia Delaware Valley Chefs Association
  • Lisa Ramsey, CEC®, CEPC®, chef instructor, The Art Institute of Tennessee-Nashville, Nashville, Tennessee; ACF Middle Tennessee Chapter
  • Tene Shake, owner, Tene Shake Signature Restaurants, Monterey, California; ACF Monterey Bay Chapter
  • The Culinary Institute of America, Hyde Park, New York

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August - No Meeting

 

See You In September!!!

Featured Chef's

of the Month
To all the Chef's Competitors, Coaches, Presenters, Volunteers, and General Helpers that made the 2014 ACF National Convention a Great Time!
THANK YOU 

 

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This Months Restaurant Spot Light 

While I was in Kansas City, MO for the ACF National  Convention I asked; "Who had the best BBQ around?" 

I was directed to Q39.  In the company of ACF Rhode Island's President James, and V.P Danial and his dad. Along with Minor's Nestle's Exec. Chef and N.H. Profesional Chef's Association's Current Past President Alan Archer, we foraged to the location at 

1000 w 39th st.  We were taken into a trance before we got out of the car by the aroma of killer BBQ. before we new it we were seated in front of the open kitchen and Chef/Owner Rob Magee. 


 

Those that know me, you know I have no problem walking right in to the kitchen to speak to the chef. At Q39 he was right in front of us. Myself and the rest of my colleges without any discussion just got up and without thought we were at the line speaking to chef Magee. He sent us a variety of BBQ 

favorites. 
 

 

OH MY GOD....

I immediately apologized to the guys .... for not suggesting that we come here earlier.

The food was Phenomenal. 

Check out what Chef Rob Magee sent us below.


 
Q39 is a hybrid of two Kansas City favorites and new concept in barbeque and wood-fire grilling, led by national barbeque champion Rob Magee.

Next time your in 

Kansas City, MO

Q39 is a "MUST".

 

- Jeffrey D. Barr - Editor

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App. is now available for Android, phone or tablet, i-phone or i-pad, Download it to get the latest copy at your fingertips today!

 

Sizzle Summer issue includes; 
"Food Truck Careers"
food trends
National 
    Culinary           
             Review
 
 Reviled at the National Convention, One thing that maybe of interest to those of you who enjoy receiving the culinary review in print form,

News if you let your dues expire, when you renew
you will only receive it in
the electronic form, so its 
best not to let that happen,
if you like the paper form. 

E-Newsletter News
_________________

If you have any submissions

 for that issue please sent them. Thank You. Send your comments or suggestions to 

ACFECB@GMAIL.COM with your content.  The deadline

for all submission will be

the last Thursday of the

month. 

 
*Offer is exclusive to
Epicurean Club Members
only.  Prior winners will be
eligible again in a six
month period.

 

Unlike the past, We will be
happy to include your submissions in future issues. 
It's "Easy", acfecb@gmail.com 
all you have to do is email
us at our new newsletter
email address,

 

Submissions will be brought

to the board for review the

first week of the month.  

Submission suggestions

are your favorite recipe from your kitchen with a "Photo",

Event Photo's, Upcoming

events, or announcements.) 

We are liberal, but to a point.

Advertising requires a fee so
be careful. But let the games begin, send all and hope we

can include your submission.

 

Sincerely,

 

Jeffrey D. Barr
Newsletter Editor
ACF / Epicurean Club
 of Boston 
 
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