PRESIDENT’S MESSAGE
By Michael Ty, CEC, AAC
JOIN US for the
2011 ACF Events Series
Make a good investment in your future and
plan to participate in the 2011 ACF regional
conferences and national convention as we
prepare to offer you the best networking
opportunities and educational programming,
as well as value for money when you take
advantage of the Early Rewards rate.
We are holding the Early Rewards registration
rate at the 2010 cost when you book your
room at the host hotel. The regional conference
registration rate for professional culinarians is
$300 when a minimum of three hotel nights
is booked. The national convention registration
rate for professional culinarians is $450 with
a minimum of four hotel nights. This offer is
good until approximately 45 days from the
start of each event.
the Community day and the AAC Golf
Tournament. Both events will be back, and
we hope you will plan to come in a day
early to be an active part of networking and
to join in ACF’s outreach to the community.
For the regional conferences, we have
four first-tier cities to offer. We start our
year in the Southeast at the Atlanta Hilton,
Feb. 18-21. In the Northeast, we’ll be at
the Columbus Renaissance, March 20-23;
Central, at the New Orleans Hilton, April
17-20; and Western, at the Talking Stick
Resort, April 29-May 2. Please note that
the Northeast and Central conferences are
Sunday-Wednesday, and the Southeast and
Western conferences are Friday-Monday
events. And remember, regional conferences
have no borders. We welcome all of you,
wherever you are located.
We will continue with a day of hands-on
workshops on such topics as marzipan, butchery,
pastry and charcuterie. A nominal fee will be
charged to fully registered delegates who are
ACF members. By popular demand, we will
have a family style General Session breakfast
similar to the one we had in Anaheim. We will
make some adjustments to general session
to add more fun, excitement and educational
programming for those in attendance.
is our way of saying thank you for your
loyalty to our organization and for being a
valued member.
Art Smith, center, executive chef/co-owner of
Table Fifty-Two and Art and Soul, Chicago, is
congratulated on his induction into the Chefs
Hall of Fame by Michael Ty, left, and Carrie
Nahabedian, second from left, front, 2009
Chefs Hall of Fame inductee, and members
of the board of the Chicago Culinary
Museum, left to right: Betti Ramon, chair,
scholarship fund committee; Chas Boydston,
AAC, vice president; John Kaufmann, CEC,
AAC, president; Carmella Anello, secretary;
and Cary Miller, public relations.
The national convention will be held in
Dallas at the Gaylord Texan, July 22-26.
At this year’s national convention, we had
great success with a Chef Outreach to
We have some exceptional educational
events in the planning stages for the
national convention in Dallas. We will
feature several women chefs in the
program, many of whom are well-known
authors and/or icons of the culinary world.
This year, we will again have a special
gift for our members who purchase a full
registration to the national convention. It
The American Culinary Classic, traditionally
held every four years in Chicago, will be held
at our 2011 national convention in Dallas. Our
plans are to host eight teams that will prepare
edible food in the Gourmet Team Challenge.
This style of competition was originally
presented by 1992 ACF Culinary Team USA
manager and ACF past president Keith
Keogh, CEC, AAC. Each team will prepare 30
portions of four salads, modern freestyle; two
fish or seafood platters; two meat or poultry
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