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ACF Member News & Opportunities
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Update on Hurricane Harvey Disaster Relief Efforts
We have all seen and heard about the devastation caused by Hurricane Harvey. Our thoughts and prayers are with each person affected by the catastrophe. The well-being of our members is very important to us and we wanted to provide an update on disaster relief efforts and how ACF chefs can help.
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Be a Part of Childhood Nutrition Day in October
ACF is calling on chapters and chefs across the nation to hold Childhood Nutrition Day activities during the month of October. The event can be as simple as hosting a demonstration or offering healthy treats at a local school or community event. You can make a difference in your community by participating.
The ACFEF Chef & Child initiative
will provide ACF chefs and chapters with grant opportunities and program toolkits to help implement childhood nutrition programs in your community. Visit
www.acfchefs.org/CND for more information.
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Earn CEHs as an
ACFEF Apprenticeship Supervising Chef
As an ACFEF apprentice supervising chef, you can earn 12 continuing education hours (CEHs) per calendar year for the entire year you have supervised apprentices. Contact your program director for more information. Click below for the full list of ACF-approved CEHs.
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Share your Apprenticeship Story
National Apprenticeship Week is Nov. 13-19. During the month of November, ACF will publish and share apprenticeship stories from ACF members to encourage more young professionals to pursue apprenticeships that can springboard their careers.
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Ingredient of the Month: Onions
Onions add abundant flavor to a wide variety of foods. In addition to their nutritional value, onions have a unique combination of compounds believed to have valuable effects on human health. Click below to learn more and obtain recipes, then complete the quiz to earn one hour of continuing-education credits toward ACF certification.
Sponsored by the National Onion Association
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Join Today! ACF Young Chefs Club Keeps you Connected
ACF Young Chefs Club is open to all 18- to 25-year-old ACF members. The objective is to provide opportunities for young chefs across the U.S. to connect, learn and share. We want to hear your ideas for upcoming events and networking opportunities, and better understand your interests. You are the future of ACF and the culinary industry, so speak out often and loud!
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Share your Expertise with ACF Chefs at a 2018 Regional or National Event
Speaker proposals are being accepted for the
2018 ACF event series. All proposed sessions must demonstrate innovative trends, information or techniques of interest to the culinary profession.
Deadline is
Sept. 30.
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Prove your Skill, Knowledge and Professionalism
Applications are posted for 2018 awards, including Chef of the Year, Pastry Chef of the Year, Chef Educator of the Year, Chef Professionalism Award, Student Chef of the Year, Hermann G. Rusch Chef's Achievement and Chapter Achievement awards.
Deadline to submit is
Sept. 30
. Click below for details and guidelines.
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Pay Half Now and Half Later for 2018 Conferences and Convention
ACF is offering payment plan options for early registrants for the 2018 events. Register for an event and host hotel by
Oct. 1 and pay half the registration fee now, with the remainder due by Dec. 31. To register for this offer, you must call the ACF events team at 1-800-624-9458.
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Chef Educators and Industry Chefs Needed to Serve on ACFEF Accrediting Commission and Apprenticeship Committee
All submissions will be reviewed and vetted by the ACFEFAC executive committee. Final candidates will be submitted for election by fellow educators of ACFEF-accredited programs, and newly elected commissioners will begin their term at the January 2018 meeting.
The deadline to submit is Oct. 16
.
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Register and compete in a "Jeopardy"-style competition with questions that cover nutrition, baking, culinary math, safety and sanitation, and the arts of classical and modern cooking. To compete for the national title, teams must enter and win in their respective regional competitions.
Registration deadline is Nov. 30
.
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ACF chefs are in the news and make a positive impact in their communities. Share your chapter's news with ACF by sending clips to
[email protected]
.
What do the Culinary Institute of America, Le Cordon Bleu and Schoolcraft College have in common? They all are the hosts for one of the top culinary exams held in the United States.
When Neal was 18 and deciding on a career to pursue, his parents strongly disagreed with his first two picks - tattoo artist or Harley-Davidson mechanic.
Instead, they recommended he attend culinary school.
The competition was held during the 13th-annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ) in state-of-the-art kitchen labs at the newly opened International Culinary Institute of Myrtle Beach.
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Trends, Techniques and Tastes
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Shaping Chefs in Restaurant Settings
Culinard students gain real-world experience in restaurant settings.
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Before Alice Waters There was Mussels Polonaise
Farm-to-table and tide-to-table cuisine have become an enduring trend in the culinary industry that ensures both fresh flavor and sustainability to diners.
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The Most Important Things I Learned as a Chef Took Place in the Dishpit
If a chef strives to earn the respect of staff, then they must set an example of appreciation for each and every player.
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Call for 2018 Contributors
Sizzle magazine is looking for culinary educators and industry experts to contribute content to help shape the next generation of culinarians. Continuing Education Hours are offered for contributors. Click below.
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Members Advantage Program
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Introducing American Culinary Federation Business Insurance Program
,
provided by Gallagher Association Solutions. ACF members can benefit from
competitive pricing on business insurance solutions customized to your needs and exposures. Specialized for the foodservice industry, the team at Gallagher Association Solutions understands the unique needs of your business.
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Federation of Dining Room Professionals
Members
s
ave up to 20% on Federation Dining Room Professional (FDRP) Services, such as front-of-house and sommelier training. FDRP manages certifications for vocational high schools, culinary colleges, universities, restaurants and multi-concept hospitality organizations.
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SPONSORED CONTENT
The Center for the Advancement of Foodservice Education (CAFÉ)
2018 Deans and Directors Retreat
Revolution or Evolution?
Join other postsecondary deans and directors to discuss specific challenges facing culinary programs. The 6
th Annual Deans and Directors Retreat, San Antonio, March 2-4, 2018.
Hot topics:
- Active leadership techniques
- Innovations that are in place ranging from food trucks to food science
- New models including one-credit trend courses and programs with no financial aid
- And more!
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American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095
(904) 824-4468 | Fax: (904) 940-0741
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