‘Tis two days before Christmas at the National Office. The weather is warm there unlike winter in Schaumburg. Conference planning continues and details are needed by all Chapter Presidents and other ACF leaders. So here is the info - we need you to read it, and then communicate with members so they too can heed it.   Discount deadlines are looming, and it would not be funny if your chapter members miss these ways to save money. From wine lessons by Trotter, from Sous Vide to cheese, there will be so much to do so encourage them please to register soon before the deadlines pass by. A missed discount deadline could make any chef cry.   I’m through with the rhyming, it’s hurting my head. Hey, there’s a guy on my roof who’s riding a sled! I’ll see you in Schaumburg for the Central Regional Conference. Hmmm... nothing really rhymes with conference. The Holiday Season brings much hustle and bustle, so let me just say “Merry Christmas” from Chef Russell.    Sincerely, David Russell, CEC, AAC ACF Central Region Vice President      Deadlines Approaching Registration Discount Deadline January 21 – Register now and save $75 off a full registration Hotel Discount Deadline February 6 – Reserve your room now at the group rate of $114 per night   Chapter Presidents and leaders, please remind your members to register for the conference and to take advantage of these cost-saving opportunities. Your assistance encouraging registration is appreciated.      Schedule Highlights for Chapter Leaders   Friday Feb. 20         Chapter Presidents Meeting; Chapter Leadership - Tips for Top Toques; Welcome Reception Saturday Feb. 21    1st full day of educational seminars and demos; Trade Show; Knowledge Bowl Sunday Feb. 22       General Session- Cooking Today with Chef David Russell; Academy Dinner Monday Feb. 23     Candidates Town Hall; Academy Fellows Meeting;  Chef Pro Lunch; VP Gala View the complete conference schedule   Visit the Conference webpage for MORE information about the ACF Central Regional Conference      Meet the Candidates   The candidates for the national offices of president, treasurer and secretary, as well as the candidate for vice president of the Central Region will be afforded a brief period of time during General Session to introduce themselves and offer a short profile of their respective candidacy platform. Each candidate will be allotted five minutes to do so, and time will be monitored by a representative of the Nominations and Elections Committee.   There will be an informal Town Hall meeting Monday morning where the candidates will be available to field individual questions and to elaborate on their election platforms.

 

 

Dear Michael,

 

            Because you’ve been such a wonderful friend and supporter of Share Our Strength, I wanted to make sure you had a brief update on how we are faring during this time of profound economic uncertainty:  

 

n      While we are no more insulated from the nation’s economic conditions than any other organization, some of the negative impact is offset by the fact that the needs of hungry Americans are drawing more attention than usual, and many donors are responding with increased generosity. 

 

n      While some of our corporate partners have been forced to cut back, our year-end holiday giving is up. On-line donations alone have increased 250% over last year, aided by the wonderful on-air promotion from our partner, Food Network.

 

n      We have reduced our projected operating budget (but not our grantmaking) for the coming year by nearly 10% and we continue to manage our expenses carefully and conservatively, reducing travel, holding off on new hires, but thankfully avoiding the layoffs that many nonprofits (and for-profits) have been forced to make.

 

n      Hickory Farms, whose CEO Mark Rodriguez is on the Share Our Strength board, launched a promotion for consumers to donate $1 dollar at point of purchase to Share Our Strength.  With 5% of their customers doing so, they are on track to donate more than $100,000 (learn more at http://www.hickoryfarms.com/shareourstrength.asp).  And the Capital Grille just re-launched the martini promotion that previously raised $135,000 for Share Our Strength (learn more at http://capitalgrille.com/luxurymartini/default.asp).

 

n      The Great American Dine Out, in which 4000 restaurants participated in 2008, has already registered nearly 900 restaurants for 2009’s fall event, a promising step toward our larger goal of 7500 restaurants contributing to the fight to end childhood hunger.

 

n      Just before Thanksgiving, Maryland Governor Martin O’Malley held a press conference to announce a partnership with Share Our Strength aimed at ending childhood hunger in Maryland.  Links to the press coverage include:

http://www.examiner.com/a-1710043~Group_looks_to_end_childhood_hunger_in_Md_.html

http://www.baltimoresun.com/news/local/bal-md.hunger25nov25,0,1606257.story

 

With a record 30 million Americans on food stamps  and unemployment climbing every day we certainly feel an increased sense of urgency and a greater imperative than ever to ensure Share Our Strength’s capacity to respond. So despite the challenges, indeed because of the challenges facing so many Americans in need, we are stronger than ever in our resolve to help lead the effort to end childhood hunger.

 

Don’t hesitate to contact me if you have any questions or need any additional information.  And as always please feel free to visit our website at www.strength.org for the latest on our work.

 

Thanks so much for all you are doing at this important time.  My best to you and your family for the holidays. 

 

Billy

Kudos go out to our Chapter supporter, Rich Labriola, and his team!!!

Richard Labriola first touched dough professionally as a kid working in his father's pizza shop. But it was about 17 years ago that he began to see that bread could make dough.

When Labriola started distributing bread for a North Side bakery, he quickly saw that it "looked like a good biz to be in." He opened Labriola Bakery Co. three years later.

After hiring a not-so-good baker, Labriola was forced to learn himself. He was a good student: The Alsip-based bakery has become known for some of the best artisanal bread in the area, supplying dozens of retail outlets, restaurants and several top hotels with such breads as country Italian, ciabatta and baguettes. All along he has strived to maintain quality: "Just by making small incremental gains in quality in 5 or 6 years our breads have gotten better."

Labriola's first company-owned bakery-cafe opened in Oak Brook just recently.  Labriola Baking Co.

The Chief Dough Boy
Now on Television

CLTV     Labriola Bakery Cafe

WGN    Lunchbreak - Labriola Breads

ACF Members can attend The NAFEM Show for Free!

NAFEM invites ACF members to attend The NAFEM Show, February 5-7, 2009, in Orlando, through two programs – Complimentary Badges and Attendee Scholarships.

 

We know your members will find value in these programs and we hope you’ll be able to use the attached information to let them know about the program details at your earliest convenience.  

 

Meanwhile we send our warm regards. We look forward to seeing you at The NAFEM Show.

 

Thank you.

 

 

MESSAGE FOR MEMBERS

 

Join 20,000 foodservice professionals and experience more than 600 exhibitors displaying foodservice equipment and supplies in 700+ categories free of charge!

 

The North American Association of Food Equipment Manufacturers (NAFEM) invites ACF members to attend The NAFEM Show, February 5-7, 2009, in Orlando.

 

COMPLIMENTARY BADGE REGISTRATION

To get a free badge to attend The NAFEM Show, follow this simple process:

1. Register online at www.thenafemshow.org by January 9, 2009
2. When asked if you received a source code from NAFEM, enter the ACF

      code: ACF9

Badges will be mailed before the show.

 

ATTENDEE SCHOLARSHIP APPLICATION

Scholarships to offset the cost of attending the show will be awarded to applicants based on the following criteria:

a.      Follow the registration process described above

b.      Indicate you want to apply for an attendee scholarship

c.      Select your association from the drop down menu

d.      Select your current membership status with the association

e.      Select your current employment status

f.       Indicate which NAFEM shows you have attended – applicants must not have attended the most recent NAFEM show – 2007

g.      Reserve and stay in a hotel room through Travel Planners. Room must be under the applicant’s name in the show’s official hotel block

h.      Swipe your badge at the NAFEM booth on the show floor

 

Once these criteria, including on-site participation, are confirmed, NAFEM will mail scholarship checks 90 days after the show. (Participants must meet all criteria described above to be eligible.)

• National attendees – those with air/hotel expenses – will be awarded $500        
• Local attendees ­– individuals within 100 miles of the Orlando area and/or those without airfare expenses – will be awarded $250

 

If you have any questions, please contact Charlie Souhrada, +1.312.821.0212; csouhrada@nafem.org; or Vonceil Roberts, +1.312.821.0216; robertsv@nafem.org.

 

 

 

Charlie Souhrada, CFSP

Director, Member Services

NAFEM

161 N. Clark St., Suite 2020

Chicago, IL 60601

+1.312.821.0212

+1.312.821.0202 - fax

csouhrada@nafem.org

 

See you at The NAFEM Show, February 5-7, 2009, Orange County Convention Center, Orlando, Florida USA.

Bocuse d'Or 2009

The Bocuse d'Or contest will be held as part of the SIRHA, (Salon International de la Restauration, de l'Hôtellerie et de l'Alimentation) the International Hotel, Catering and Food Trade Exhibition, January 24th to 28th 2009 at Lyon - EUREXPO in France

Bocuse d’Or: 20 years of creative passion at the highest level Twenty years after its creation, the Bocuse d’Or is still arousing passions! The passions of the competitors, who, for months prior to the competition, train like high-level athletes to be perfectly ready come the big day. And the passions of their supporters, who travel from the four corners of the planet to encourage their contenders in voice and gesture. In 2007, for the sixth time in the history of the contest, a Frenchman was awarded the much-coveted prize: Fabrice Desvignes, sous chef to the President of the French Senate, won the Bocuse d’Or trophy.

 

Your Planning Guide for the 2009 Central Regional Conference Cooking Today Returns Join me, Central Region Vice President David Russell, CEC, AAC, for season four of Cooking Today, featuring a guest list highlighting Chicago's diverse culinary scene. This year's show will utilize many of the foods indigenous to ACF's Central Region, including Lake Michigan Whitefish, Minnesota wild rice, Iowa pork and Louisiana shrimp.   There will be many more opportunities to learn new tips and techniques during the educational demos and seminars at ACF's 2009 Central Regional Conference. Don't miss your chance to further your culinary career.      See you in Schaumburg, David Russell, CEC, AAC Vice President ACF Central Region   MORE Programming ACF's 2009 Central Regional Conference boasts a variety of educational and entertaining seminars and demonstrations. Don't miss the following scheduled sessions. View full schedule and descriptions. Seafood Sensations Steve Jilleba, CMC, CCE, AAC, will showcase seafood recipes while discussing a variety of ethnic influences. From starters to entrees, discover new ways to add excitement to your seafood offerings.   Sweet Lessons, sponsored by Barry Callebaut Chocolate Academy Come celebrate with one of the most famous international chocolate makers as they commemorate the opening of the new school in Chicago by sharing tips and techniques from master chocolate makers.   Sous Vide Cooking and Functional Ingredients Embrace innovation and attend this culinary seminar on sous vide cooking techniques presented by President and Culinary Director of Chef Services Group, Walter Zuromski, CEC, CCE.   In This Issue   MORE Programming    MORE Networking   MORE Professional Development   American Academy of Chefs   Registration Options    Green Scene   Discount Deadlines    Register before Jan. 22 and save $75 off regular conference rates.    Book your hotel room before Feb. 6 to take advantage of ACF's rate of $114/night (good for three days before and after conference dates, subject to availability). A Special Thanks to Le Cordon Bleu Schools   For being a proud sponsor of the 2009 Central Regional Conference.  Visit our other valued sponsors.     MORE Networking Culinary Treats From Chicago's Streets Saturday, Feb. 21, 12-4 p.m. From Rush Street to the Magnificent Mile, the 2009 trade show, Culinary Treats From Chicago's Streets, will feature the latest exhibits from local, regional and national foodservice professionals. Enjoy a Chicago-style pizza or Italian beef while building business relationships and learning about the latest industry products. MORE Professional Development ACF is offering several informative sessions to expand your overall knowledge, skill base and marketability within the industry. MORE   Educator Development: Leadership Strategies That Work!, sponsored by Canada Cutlery Inc. This eight-hour course focuses on management, supervision and leadership skills necessary to attract and retain quality hospitality/culinary staff. This class fulfills the education requirement for CCE certification, as well as the management requirement for re-certification.   Career Development Series: Food Safety & Sanitation Reputation is everything in the foodservice industry, and this seminar will review important sanitation laws and practices, and updates to the FDA Food Code.   Chapter Leadership - Tips for the Top Toques This session offers a step-by-step demonstration of the web-based President's Portal, an invaluable tool available for managing your chapter operations.    American Academy of Chefs Executive Chef Jack Delby will prepare this years' AAC dinner at the Schaumburg Renaissance Hotel, Sunday, Feb. 22 at 7 p.m. Tickets are $125 per person and are open to all ACF members. Seating is limited, reserve your seat today.   Also, mark your calendars for the Academy fellows meeting, Saturday, Feb. 21.   Contact Us Contact the American Academy of Chefs at (800) 624-9458 ext. 102, or at academy@acfchefs.net.   Registration Options MORE VALUE: A full registration package includes admittances to most educational programs, the trade show, General Session and the Vice President's Gala, as well as all conference meal functions*. With three breakfasts, three lunches, the awards dinner and numerous breaks, this is the best conference value you will find.    MORE CHOICES: For those who can't attend the entire conference, ACF offers a la carte registration options:  · one-day program badge that includes the day's educational programs, breakfast and breaks  · program badge that includes the trade show, lunch and the day's educational sessions  · individual tickets for lunches, including the Chef Professionalism Award lunch, as well as the Vice President's Gala    MORE SAVINGS: Those who register early can save on registration rates, advanced room reservations in the host hotel and various travel options.  * American Academy of Chefs Dinner, Educator Development Series and Career Development Series must be purchased separately.   Green Scene Provided by: The School of Culinary Arts at Kendall College  Americans use a lot of water---seven times more per capita than the rest of the world. For the average restaurant, that translates to 300,000 gallons a year. A simple tip is to repair or replace dripping water faucets. Each year, a single faucet with a slow drip can send thousands of gallons of water down the drain-that you pay for. If it's hot water, you're throwing away even more money.  Don't miss Kendall College's presentation, Going Green to Save Green, co-sponsored by Nuance Solution. Conference Schedule Support Our Sponsors  ACF is proud to welcome Bon Chef as a Copper level sponsor. Their line of induction burners and cookware will be utilized during each of the culinary demonstrations throughout the conference. Learn more about Bon Chef.

ACF Chefs & Culinarians of San Diego

 

ACF San Diego Chefs & Culinarians are organizing to host an ACF Sanctioned Hot Food Competition at the San Francisco Moscone Center on January 18-19, 2009 in conjunction with the International Fancy Food Show. The State of California Regional Taste of Elegance will take place in the competition arena kitchens on Tuesday, January 20^th.

            There will be four categories sponsored with specialty ingredients each chef must use in a one-hour hot food competition. There will be $500 cash Best of Show in each category, a Barona Resort Package and Bauscher China has furnished special logo china plaques. Space is limited to six chefs per category.

 

January 18;       10:00 AM Tyson Game Hen & Nueske’s-Applewood Smoked Bacon

                        1:30 PM Soy Council using trans-fat-free soy oil, soymilk, firm tofu & Edamame Beans

 

January 19;       10:00 AMNiman Ranch Idaho & Utah Growers Lamb Sirloin

                        1:30PM Maxfield’s Seafood Shrimp & Anova Saku Tuna          

                         

 

Merci,

Dean A. Thomas CEC CCE

Executive Chef, Barona Valley Ranch Resort & Casino

www.Barona.com 619-328-3524

Dthomas@barona.com

There are many exciting things happening at The French Pastry School.  First, there have three new chef instructors that have joined the faculty.  

 

Chef Jonathan Dendauw

Download Press Release ; Download Full Bio

 

Chef En-Ming Hsu

Download Press Release ; Download Full Bio

 

 

Chef Dimitri Fayard  

Download Press Release  Download Full Bio

For the Love of Chocolate Foundation Gala

Saturday, February 7, 2009

at The French Pastry School

226 West Jackson Boulevard

Chicago, Illinois  60606

Ticket Price: $250 (includes food & drink) - Purchase Tickets

6:30pm - 10:00pm

 

www.fortheloveofchocolatefoundation.org

 

 

The For the Love of Chocolate Foundation will present our annual gala on February 7th, 2009 to raise scholarship funds for future students of The French Pastry School.

The event will be a feast for the senses with a chocolate extravaganza! You will begin the experience with a welcome reception in our Edible Chocolate Sculpture Garden featuring spectacular chocolate bon bons of all shapes, sizes and flavors. You will be serenaded by Chocolate Sirens as they provide you with the “Chocolate Voyage Passport” for the evening’s affair. The passport will steer you toward a variety of sensory pleasures beginning with Cocoa Cuisine, a scrumptious dinner buffet featuring exquisite French fare prepared by Chicago's preeminent chefs, directly followed by an exotic passage through the Cocoa Dessert Salon. In the Cocoa Salon you will choose from three distinct dessert tasting menus, each more decadent than the last, and paired with a selection of matching wines and cordials.

Oh, and don’t forget hand in your completed Passport and receive a chocolate treat from The French Pastry School. 

U.S. Chefs Continue Legacy at "culinary Olympics"

ACF Culinary Team USA and all the ACF members who competed at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, Oct. 19-22, Erfurt, Germany.  Known as the "culinary Olympics" by culinarians around the world, the ACF teams and members did an outstanding job representing American cuisine at this prestigious competition.    Congratulations to   ACF Culinary Team USA and members continued America's 50-year legacy at the "culinary Olympics" by delivering a stellar performance against the world's best.   ACF National Team ACF and AAC Regional Teams: 2 Gold Medals ACF Youth Team: 1 Gold Medal, 1 Silver Medal United States Army Culinary Arts Team: 2 Gold Medals ACF members: 8 gold medals, 13 silver medals, 10 bronze medals and 5 diplomas.     Read More   Hello all! I thought I'd share some photos of my pastry display from October's Culinary Olympics in Erfurt, Germany.  I scored a 96 out of 100, and a gold medal.  I chose "science" as the theme.  The showpiece is made out of sugar in various forms.  The petit fours are for display only but are all edible.  They are set on pastillage and sugar trays.  The plate holding one of each type was tasted by an international panel of judges.   Talk to you soon!   Jennifer :)