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
NEWS BITES from the acf foodservice community
1. Chefs are inspired to cook with pork
Three finalists vied for the top spot in the Des Moines, Iowa-based National
Pork Board’s second-annual “Be Inspired” Cooking Competition for
Foodservice Educators: Frank Costantino, CEC, CCE, CCA, AAC, Ed.D.,
dean, School of Hospitality Management and the Culinary Arts, Monroe
College, New Rochelle, New York, a member of ACF Long Island Chapter;
Marylou Tate, chef instructor, Nashville State Community College, Nashville,
Tennessee, a member of ACF Middle Tennessee Chapter; and Jason Kellogg,
vocational/career instructor, Culinary Arts Academy at Carlos Rosario
International Public Charter School, Washington, D.C., a member of ACF
Nation’s Capital Chefs Association. Costantino won the competition,
which took place at the International Culinary Institute of Myrtle Beach,
Myrtle Beach, South Carolina, host of the 2017 Leadership Conference of
the Center for the Advancement of Foodservice Education (CAFÉ) in June.
Each finalist had 15 minutes to plan a menu crafted from ingredients in
a “mystery basket,” and 1 hour, 45 minutes, to prepare from scratch four
identical portions. Pictured, left to right: kitchen judge/proctor Paul Sorgule,
AAC, MS, president, Harvest America Ventures, Saranac Lake, New York, an
ACF national member; Costantino; Tate; Kellogg; and tasting judge David
Bottagaro, national channel marketing manager/chef, National Pork Board.
2. Chapter members learn about beef
ACF Coastal Virginia Chapter hosted a beef and beer social Aug. 7 that
featured a beef-fabrication demonstration of a half side of beef. The event
was held at Broderick Dining Commons on the campus of Old Dominion
University, Norfolk, Virginia, and was sponsored by Aramark. Cuts of the
fabricated beef were cooked on a wood-fired grill and served for dinner.
There was also a sampling of local beers. Culinary Institute of Virginia,
Norfolk, faculty members conducted the beef-fabrication demonstration.
Pictured are Steven Sadowski, CEC, CCE, left, associate director of
culinary education, and Richard “Greg” Burroughs, CEC, chef instructor.
Burroughs and Sadowski are members of ACF Coastal Virginia Chapter.
3. Oct. 16 is Childhood Nutrition Day
ACF is calling on chapters and chefs across the nation to hold Childhood
Nutrition Day activities during the month of October. The event can be
as simple as hosting a demonstration or offering healthy treats at a local
school or community event. You can make a difference in your community
by participating. The ACFEF Chef & Child initiative will provide ACF
chefs and chapters with grant opportunities and program toolkits to help
implement childhood nutrition programs in your community. Visit www.
acfchefs.org/CND for more information.
4. Be the next knowledge bowl champion
Register and compete in a “Jeopardy”-style competition with questions
that cover nutrition, baking, culinary math, safety and sanitation, and
classical and modern cooking. To compete for the national title, teams
must enter and win their respective regional competitions. Registration
deadline is Nov. 30.
Stephen F. Abel, CEC, CCE
ACF Nation’s Capital
Richard Benson, CEC, CCE, AAC
ACF Michigan Chefs de
ACF Professional Chefs Association
of South Jersey
Isaac Crawford Jr., CEC, CCE
ACF Capital District—Central
John S. Hui, CEPC, AAC
ACF Chefs Las Vegas