NEW DIRECTIONS FOR 2018
As part of its strategic plan for sound fiscal management, ACF has
reviewed operational expenses to identify opportunities to reduce
expenses while continuing to support programs to benefit its members.
New directions include an adjustment in the issue schedule for The
National Culinary Review (NCR). With monthly issues in January,
February, March and April, NCR will be published bimonthly for the
remainder of 2018 (for a total of eight issues) and will be published
quarterly in 2019. By coordinating NCR and Sizzle content, ACF will
ensure that members receive timely trend and news updates.
ACF OFFERS ENTRY-LEVEL CERTIFICATIONS
ACF now offers two entry-level certifications, Certified Fundamentals Cook
(CFC) and Certified Fundamentals Pastry Cook (CFPC), that provide entry-level career credentials for individuals entering the culinary field with no prior
experience in a commercial foodservice operation. Candidates for the CFC
and CFPC programs are required to complete 30-hour courses in nutrition
and food safety/sanitation, and must have earned a high school diploma or
GED, 75 continuing-education hours or graduated from an ACFEF secondary
program. For more information, visit www.acfchefs.org/ACF/Certify.
NEWS BITES from the acf foodservice community
1. ACF Culinary Youth Team USA 2020 named
The junior culinary team at Johnson County Community College (JCCC),
Overland Park, Kansas, has been named ACF Culinary Youth Team USA
2020. Team members, pictured, left to right, are: Madison Woods,
Bailey Sargent, Charlotte McCale, CFC, Elijah Luck (captain), Melissa
Dodd, Ellianna Pageler and Torian Jenkins. The team is coached by JCCC
culinary instructor Edward Adel, CEC, pictured, far right.
2. Chapter fundraiser benefits Boys & Girls Club
ACF Middle Wisconsin Chefs Association held a fundraiser Nov. 12,
2017, raising $1,615 to benefit the Boys & Girls Club of the Wisconsin
Rapids Area. The six-course dinner and raffle was hosted by Fred
Griesbach, CEC, AAC, of Sentry World, Stevens Point, at The Sky Club,
Plover, Wisconsin. He was assisted by staff and students in the culinary
programs at Lincoln High School, Wisconsin Rapids, where he sometimes
teaches. Griesbach also received a service award from the chapter for
organizing and implementing the fundraiser. Pictured, left to right: Alysa
Hetze, development director, Boys & Girls Club; Griesbach.
3. Student-run restaurant receives award
The Lebanon County Career and Technology Center’s (LCCTC) student-run
Hilltop Café has received the Excellence in Food Safety Award for 2017 from
the Pennsylvania Restaurant and Lodging Association. The award, presented
annually, honors members who exceed the standards of food safety and
sanitation. Robert Corle Jr., CEC, CCE, LCCTC culinary arts instructor, and
Brian Peffley, CEPC, CCE, AAC, LCCTC pastry arts instructor, members of
ACF Harrisburg Chapter, recently brought the students, pictured, together to
view the award and celebrate their achievements.
4. Team Hawaii is JCTE’s Culinary Team of the Year
Team Hawaii, pictured, was recognized as the Culinary Team of the Year
March 16 at the Joint Culinary Training Exercise (JCTE) at Fort Lee,
Virginia. This is the fourth year in a row that Team Hawaii has won the
award. The award was presented by Brig. Gen. Rodney Fogg, U.S. Army
Quartermaster General; ACF President Stafford DeCambra, CEC, CCE,
CCA, AAC; and Command Sgt. Maj. Sean Rice, Quartermaster Command
Sergeant Major. The exercise, administered by the Joint Culinary Center of
Excellence, is the largest ACF-sanctioned competition in North America.
This year’s exercise showcased the talents of 237 military chefs from all
military services around the globe, including four international teams.
5. Students participate in whole-grain sampling
Davidson College, Davidson, North Carolina, celebrated Whole Grain
Sampling Day with students in Vail Commons March 28. Davidson was
one of nearly 50 U.S. colleges and universities that partnered with
Oldways’ Whole Grains Council for the Boston-based nonprofit’s seventh-annual national event geared toward creating awareness of and demand
for whole grains. The lunch menu, created by Craig Mombert, executive
chef, Davidson Dining Services, in collaboration with Jason Ziobrowski,
CEC, corporate chef, InHarvest, Bemidji, Minnesota, a member of ACF
Chefs of Charlotte Inc., and Brian Palombo, culinary manager, Rich
Products Corporation, Buffalo, New York, included several dishes that
featured whole-grain products from InHarvest. Pictured, left to right:
Ziobrowski, Palombo and Mombert.
6. ACF takes certification to Jamaica
Members of the ACF Certification Commission traveled to Jamaica recently to
conduct training for evaluators and administer 14 certification exams (written
and practical). As part of a partnership with the Jamaican Center of Tourism
Innovation (JCTI), ACF certification is being used as the exit exam for JCTI’s
training program. ACF now has four practical-exam sites and one written-exam site on the island. Also, several culinary school programs are interested
in ACFEF accreditation. Pictured, left to right: Randi Andersen, CEC; Carol
Rose-Brown; John Schopp, CEC, CEPC, CCE, CCA; Thomas Kiernan, CEC,
CCA, AAC; Marsha Grant; Jeremy Abbey, CEC, CEPC, CCE, CCA; Faye
Dawkins, CEC; Jeffery Rotz, CEC, CCE, AAC; and Ravi Anne, CEC.