Michael Ty, ACF national president, opens
the first day of General Session July 23.
Kyle Richardson and Kimberly make a veggie hero during Chefs Outreach to the
Community Day July 22. At this station, participants learned about vegetables in a fun
way so that they would be encouraged to eat more of them.
Steve Jilleba, CMC, CCE, AAC, ACF Culinary
Team USA manager, highlighted the national
and military teams’ performances at the
Villeroy & Boch Culinary World Cup in
Luxembourg in November 2010, where the
national team earned two gold medals and
placed third overall, and the military team
earned gold and bronze medals and placed
sixth overall. “That was our best finish in
25 years,” Jilleba said. He noted that the
team has raised $65,000. Several individual
donations were also presented following
his presentation.
ability to rise above the competition, which
is very important in this market.”
Corrigan noted that more than 250
programs in 14 industry sectors are
accredited through ICE, including
physicians and nurses and now, chefs.
Corrigan said it’s all about “jobs, jobs,
jobs,” and certification helps make chefs
more competitive in the marketplace.
McCormick For Chefs and presented by
Kevan Vetter and Brad Barnes, CMC, CCA,
AAC. They explained flavor layering, and
encouraged chefs to think differently about
flavor and to communicate with and
educate their staff. They demonstrated
two savory Asian dishes.
Derek Spendlove, CEPC, CCE, AAC,
certification commission chair, took the
stage to announce the accreditation of
the certified executive chef designation.
The CEC designation is now accredited by
the Institute for Credentialing Excellence
(ICE). Spendlove introduced Melissa Murer
Corrigan, president of ICE.
“On behalf of ICE, I’m here to extend my
congratulations to you all for receiving
accreditation for your certified executive
chef designation,” Corrigan said. “You
can be even more confident that the
certification granted will give you the
During the first part of his State of the ACF
address, Ty reviewed ACF accomplishments
from the past year, which included financial
success, increased ACF visibility and
partnerships with the military and USDA. He
said next year’s ACF National Championship
will feature college/university foodservice
professionals. He noted that a new
membership DVD will soon be completed
and available in the Presidents Portal that
will offer chapters a way to promote all ACF
programs. He also talked about branding
in the community and plans to continue the
Chefs Outreach to the Community day in
Orlando, Fla., in 2012.
GENERAL SESSION 2
The second General Session, July 25,
opened with the now-famous Ty-shirt
toss, with prizes for those lucky enough to
catch one of the T-shirts “tossed,” with the
help of giant slingshots, by ACF national
office staff. Ty welcomed attendees and
introduced keynote speaker Sam Kass,
White House assistant chef and senior
policy adviser for healthy food initiatives,
who said, “I’m here on behalf of Michelle
Obama, who came to the Let’s Move!
campaign and Chefs Move to Schools
initiative as a mother first.”
Saturday’s General Session ended with
a cooking demonstration sponsored by
Kass said one in three children in the
U.S. is obese or overweight, as are two
out of every three Americans. “Obesity is
now the No. 1 disqualification for military
service,” he said. And one in three of
the youngest generation is predicted
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