ON THE INSIDE
PRESIDENT'S MESSAGE
continued from page 7
CAFÉ HOLDS ANNUAL
CONFERENCE THIS
MONTH
The Center for the Advancement of
Foodservice Education (CAFÉ) will holds its
annual conference June 23-25 at Johnson
& Wales University, Providence, R.I.
Foodservice educators will gather for panel
and roundtable discussions that address
the trends, changes and opportunities that
are impacting the classroom. This year’s
keynote speakers include John Folse, CEC,
AAC, HBOT, owner, Chef John Folse &
Company, and “Galloping Gourmet” Graham
Kerr, HAAC, HHOF. ACF continuing-education hours are offered. Registration
is $499. For more information, visit www.
cafemeetingplace.com.
Folse
Kerr
compliant with government regulations,
as well as designed to meet their fiduciary
responsibilities. Our policies and procedures
are updated and written in a more cohesive
manner, not just for chapters, but for the
national organization, as well. We have been
clear on our plans for the future and have
communicated them at the appropriate
times. Governance is important to the future
of our organization. Our bylaws need to
be reviewed to make sure they meet the
regulation for New York state not-for-profit
law and are up-to-date with revisions. We
also added two at-large board members.
We have increased member
communications and conducted webinars
to help chapters with parliamentary
procedure and to provide an understanding
of the budget for the board of governors’
approval at the national convention and
bylaws changes that will also be voted on.
We expanded our committees to make
them more involved with our federation. We
are thankful to our volunteers who have
spent countless hours providing guidance
and recommendations to the organization.
the trail for other certification levels to be
accredited. Also, there was a successful
reinstatement program that provided a
recertification opportunity for those who
allowed their certifications to lapse after
January 2003, which was when the practical
exam was implemented as part of the
certification process.
The grant from the U.S. Department of
Labor has given us the opportunity to
update our apprenticeship program. It will
only strengthen the program for the future
by providing an online portal and support
materials that include videos. Apprentices
will have a better understanding of our craft
and ACF will be even more involved with
our profession because of this work.
We have reached out to members, and
to those who might not be members but
are in the culinary community to which
we all belong. We have recognized and
embraced military chefs and healthcare
chefs. There are many other segments
in our culinary community that we should
recognize and work with to build a better
relationship for the future.
MAY THE BEST
SANDWICH WIN
The Certification Commission is
working diligently to improve the value
and credibility of ACF certifications.
During this administration, the Certified
Executive Chef® (CEC®) designation
received accreditation from the National
Commission for Certifying Agencies, which
is the accreditation arm of the Institute
for Credentialing Excellence. This blazes
Lastly, under this administration, ACF has
begun a mentorship program, established
property memberships and granted
dues deferral to our members. All these
accomplishments, and those mentioned
previously, are important to the success of
our organization, and will serve us well as
we move into the future.
Do you have a signature sandwich that can’t
be beat? If so, your operation and sandwich
could be featured on Sandwichpro.com in
the new Sandwich Pro Spotlight contest,
sponsored by Unilever Food Solutions. Enter
by Nov. 22 for a chance to win a $500 Visa
gift card. Full details at www.Sandwichpro.com.
NEW READ!
Now available, Serving People With Food Allergies (CRC Press, 2011),
$49.95, by Joel Schaefer, CCC, president of Allergy Chefs, Inc.,
Jacksonville, Fla., offers servers, cooks, restaurant managers and chefs
basic training tools and tips on how to modify recipes for people with
multiple food allergies. The 350-plus-page book provides information on
specialty products to enhance menu offerings and reduce liability issues,
as well as ideas on how to review kitchen procedures to prevent potential
cross-contact and cross-contamination.
