National Culinary Review

PRESIDENT’S MESSAGE

By Michael Ty, CEC, AAC

Education, Networking, Excitement
on the Menu in Dallas

With less than three months until we meet in Dallas for the 2011 ACF National Convention, I would like to give you a flavor of what to expect. If you are sitting on the fence, trying to decide whether to be part of this event, I hope this message will help to make up your mind.

We’ve been to Texas a few times, but the convention has not been in Dallas in years. This year’s convention, at the Gaylord Texan, will build on the successes of last year, but with a few new twists.

The local chapter of the Texas Chefs Association has been working diligently to provide all delegates with a great experience as we stampede into their territory. I would like to thank Sharon Van Meter, director of the Dallas chapter, and her team for being an integral part of our program this year, and Charles Duit, CEC, AAC, CDM, CFPP, president of the Texas Chefs Association, for his insight and leadership.

Plans are underway for our service day, the second annual Chef Outreach to the Community. Experience the pride and camaraderie as we join forces Friday, July 22, to help educate area children and their parents on the value of good nutrition. Also on Friday, we will feature our Educator Development Series, as well as a lineup of hands-on workshops where small groups can gain knowledge and personal instruction on tandoori cooking, marzipan, charcuterie and working with chocolate confections. Look for details on the presenters, and for registration information, at www.acfchefs.org/Convention.

We’ll close this busy first day with our
networking opening reception, but this
won’t be your typical icebreaker. The Texas
Chefs Association is co-hosting, and the
menu and entertainment will be an authentic
representation of the Lone Star State.

There is a new format for General Session this year. It will be split into two days, the first being Saturday, July 23, which is our Opening General Session Breakfast at 6: 30 a.m. Let’s all plan to be there early to enjoy a sit-down breakfast before General Session begins. Closing General Session will be Monday, July 25, at 9: 45 a.m. Each session will be approximately 2½ hours long. The Opening General Session will feature a demo sponsored by McCormick For Chefs, and we will have a special guest speaking at Closing General Session.

Students chosen for the Student Culinarian Invitational will prepare their recipes Saturday evening. Students and their mentors will prepare dishes from their region/area, and serve them to those in attendance. Money raised from ticket receipts will help the students attend the WACS Congress in South Korea, in May 2012.

Finalists from each region will compete for national Chef of the Year, Pastry Chef of the Year, Chef Educator of the Year, Student Chef of the Year, Student Team National Championship and the Baron H. Galand Culinary Knowledge Bowl. Also, the Chef Professionalism Award, Hermann G. Rusch Chef’s Achievement Award and National Chapter of the Year winners will be announced.

Cooking for Life is the theme for this year’s ACF National Championship, which takes place Sunday, July 24.

Michael Ty, second from right, attends ACF Michigan Chefs de Cuisine Association’s chapter meeting April 11 at MotorCity Casino Hotel, Detroit. Left to right: Don Yamauchi, executive chef, MotorCity Casino Hotel; Douglas Ganhs, CEC, chapter president; Farmer Lee Jones, The Chef’s Garden, Huron, Ohio; and Lucio Arancibia, food and beverage director, MotorCity Casino Hotel. ACF Michigan Chefs de Cuisine Association will host the 2012 Central Regional Conference in Detroit.

Those of you who attended last year saw the Freedom Chef Challenge, which featured chefs from the military. This year, we have invited healthcare chefs to participate in a competition and prepare healthy menus that can be used in their facilities and shared with the rest of the healthcare industry. We have secured three national corporate teams and a regional corporate team, and we are looking for an independent to join us in the competition.

The American Academy of Chefs Reception and Dinner will be held Sunday at the Hilton Anatole Hotel, where guests will enjoy a great evening of food and camaraderie. The AAC is working on a golf outing in Dallas after the convention, and I hope our chefs will stay at least until mid-afternoon Wednesday to participate in this event.