MARKETPLACE
• Lofty stable foam
• Stays thick when boiled
• Stabilizes emulsions
• 12 week shelf life
Sadie Kendall • 805-466-7252
Revolutionary Créme Fraîche
View CD at:
www.kendallfarmscremefraiche.com
Kendall Farms
Créme Fraîche:
“The Chef’s Best Friend”
DuVal
InternatIonal
The Premier Professional
Chef Search Firm
Marcus DuVal
President/CEO
334.298.5550
marcus@marcusduval.com
www.marcusduval.com
WHY
CE RTI FY?
Bel Gioioso Cheese ..........................................................p. 2
(877) 863-2123 • belgioioso.com
Christopher Ranch .......................................................p. 11
(408) 848-9275 • www.christopherranch.com
The Culinary Institute of Michigan .......................... p. 31
(866) 842-9402 • www.culinaryinstitutemi.com
Dansko .......................................................................... p. 23
(800) DANSKO4 • www.dansko.com
Index of advertisers
Happy Chef Uniforms.....................................................p. 3
(800) 347-0288 • www.happychefuniforms.com
Splenda®......................................................................p. 13
(800) 654-5115 • www.splendafoodservice.com
Unilever Food Solutions....................................pp. 5 & 68
info@unileverfoodsolutions.us • www.unileverfoodsolutions.us
Vitamix ..............................................................pp. 20 & 21
(800) 4DRINK4 • www.vitamix.com/foodservice
93% of ACF certified
members report that
certification is important
to their culinary career.
Certified executive chefs
on average earn $10,000
more a year than executive
chefs not certified
Advertise in
Marketplace
Reach 20,000 culinarians
at competitive pricing!
97% of ACF certified
members would recommend
ACF certification to their staff,
peers or culinary students
CLOSING DATES
October 2011
8/15/11
November/December 2011
9/15/11
January 2012
11/15/11
Certify Today.
certify@acfchefs.net
www.acfchefs.org
1-800-624-9458
Some editions offer bonus
distribution, further extending your message.
Call (800) 624-9458, or e-mail
ads@acfchefs.net for more information.
