ACF Member News & Opportunities
Support ACF Culinary Team 2020 on Nov. 12
ACF Culinary Team USA represents the U.S. on a global culinary stage. The team is holding its first practice and fundraiser on Nov. 12 at Madison Technical College in Madison, Wisconsin, in conjunction with Wisconsin Milk Marketing Board. The team will be preparing a special four-course menu. Click below to reserve tickets for the dinner on Sunday, Nov. 12, at Madison Technical College, or consider making a donation.
See Who's Presenting at ChefConnect: Charlotte
Early registration ends Nov. 1!

Join your colleagues from the Northeast and Southeast regions Feb. 25-27 for three days of learning from expert chefs and foodservice professionals while exploring new ideas, flavors and techniques. Take advantage of the educational and networking opportunities to grow your career. Register by Nov. 1 to save up to $300!
ChefConnect: Newport Beach
ChefConnect: Newport Beach takes place March 18-20 at the Newport Beach Marriott Hotel & Spa. Central and Western region chefs will meet for three days of learning, networking and hands-on demonstrations. The early registration deadline is Nov. 15. Prices increase after this date.
2018 What's Hot Survey
ACF and National Restaurant Association want to know what ACF chefs think about upcoming food trends and techniques for 2018. Please participate and share your opinions. Complete the survey by Nov. 7 to be entered into a drawing for a $500 American Express gift card.
CEC®/CEPC® Update
Effective Jan. 1, 2018, the Certified Executive Chef (CEC®) and Certified Executive Pastry Chef (CEPC®) certification levels will require a 30-hour course in Cost Control Management. No refresher course will be required.

Current CEC ® certified chefs will not have to complete this 30-hour course at the time of recertification, as this is only a requirement for initial CEC ® certification. For more information, please contact  or call the Certification Hotline at (888) 817-5344.
Fast Track Certification from ACF and WACS
ACF-certified chefs are eligible for the Worldchefs Global Culinary Certification. In just a few simple steps, candidates can make their existing qualifications go global! There are a number of paths to the fast track route, click below to learn more.
Upcoming Deadlines
Apply to Join ACF Culinary Youth Team USA 2020
Applications are being accepted for ACF Culinary Youth Team USA 2020. Each team member cannot be older than 23 years old on the qualifying date of November 1, 2020. For more information on the selection process, click the button below. Applications must be received by Dec. 1, 2017
Last Chance -- Social Media Contest!
ACF wants to see how you use winter squash in your kitchen. Enter the October Ingredient of the Month social media contest and you'll be entered into a drawing to win cool prizes. Contest ends tomorrow, Oct. 31.
Click below to learn more and obtain recipes, then complete the quiz to earn one hour of continuing education credit toward ACF certification. 
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. All teams that register before or on Oct. 31 will be entered into a drawing to receive six tickets to the Vice Presidents' Awards Gala at their respective ChefConnect event.
ACF Chefs in the News
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 .
The annual competition at Fort Lee is the largest American Culinary Federation sanctioned competition in North America and showcases the talents of military chefs from all services and foreign military teams.
Gail Sokol likes it when a mistake happens in the kitchen. Finding flubs, she admits, can be the best chance to learn.
Like many Hall of Famers, she had younger days full of the indignities that come with life in the bush leagues, the place where you learn from mistakes, the place where greatness is a distant dream. For Denise Graffeo, that place was a restaurant in Haverhill called the Tap.
Trends, Techniques and Tastes
9 Reasons to be a Chef
Always strive to build on what was established before you, push for excellence, never accept mediocrity and become an ambassador who promotes to others the benefits of being a chef.

America's Almost Forgotten Tomato Queen
Born in abject poverty in 1896, Tillie Lewis was a remarkable woman who became a millionaire in her own right while supporting fair labor policies, encouraging a healthy diet and fighting against world hunger.

Recipe: Carrot Juice Cavatelli
Chef Jeremy Fox overcomes his personal demons to publish his cookbook On Vegetables. Learn more about seed-to-stalk cooking by trying this recipe for Carrot Juice Cavatelli that uses every part of the carrot.

Members Advantage Program
Career Fair Applications
Help make your team the best it can be and tell your HR department about ACF’s 2018 Career Fairs. Sponsorships and recruiter tables are available at the regional ChefConnects in Charlotte and Newport Beach, and Cook. Craft. Create. ACF National Convention & Show in New Orleans. It’s the perfect opportunity for your company to come meet the best in the business. Space is limited!
New Benefit Options from METLIFE
METLIFE has partnered with ACF to offer two great programs at discounted rates. With the PPO plan, choose from three different levels of coverage based on your needs. The Dental HMO/Managed Care program will be available soon to residents in California, Florida, New York and Texas with two coverage levels to fit your needs. More information is available on the Members Advantage Program page.

OLD BAY Mignonette Courtesy of McCormick Director of Culinary Science and Executive Research Chef Gary Patterson
Fresh oysters are delicious with simple presentations such as a mignonette. A classic enhancement to the pure, briny flavor of fresh oysters, the OLD BAY and Pernod in this variation add celery seed and fennel flavor to the bright acidity of the shallots and vinegar, bringing new flavor dimension to the raw preparation.

American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095
(904) 824-4468 | Fax: (904) 940-0741