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Member Spotlight
| Goodwill at the Great Lakes Navel Base |
| Robert A. Walter, CEC, CCA, AAC |
| CEC |
| Goodwill Great Lakes |
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Please login before proceeding to members areas
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| 2010-08-01: |
CHEF BY REQUEST |
ATTENTION ALL CHEFS AND WINDY CITY MEMBERS
INTERESTED IN EARNING SOME EXTRA MONEY THIS SUMMER????? HERE ARE TWO WAYS HOW…………
CHEF BY REQUEST CATERING
OWNER: DAVID MILLER CEC AND MEMBER SINCE 1998
IS SEEKING INDUSTRY PROFESSIONALS FOR ONSITE CATERING WORK….LOOKING FOR EXPERIENCED SERVERS, BASSET TRAINED BARTENDERS AND ON LOCATION FIELD CHEFS FOR THE BUSY SUMMER SEASON.
THESE ARE “ON CALL” POSITIONS AND HOURS ARE VERY FLEXIBLE…..WORK ONLY THE DAYS AND HOURS YOU WANT
INTERESTED??? GO ON OUR WEBSITE
GO TO “ABOUT US” THEN CLICK “JOIN OUR TEAM”
OR YOU CAN FAX RESUME TO 630-493-4558
ACF MEMBERS GET REWARDED FOR REFERRALS
HAVE A FRIEND OR FAMILY MEMBER GET ENGAGED??
KNOW ANYONE WHO IS HOSTING A FAMILY CELEBRATION?
CHEF BY REQUEST CATERING SPECIALIZES IN……..
BBQ PARTIES, PIG ROASTS, AND PICNICS
FULL SERVICE WEDDINGS
EXSTENSIVE RENTAL SERVICE
FULL BAR SERVICE
CUSTOM MENU PLANNING
PLEASE REFER OUR SERVICES AND MENTION ACF TO RECEIVE 15% DISCOUNT ON F&B FOR ANY EVENT
MAKE A REFERRAL TO US…AND IF IT PANS OUT WE’LL SEND YOU A $100.00 CBR GIFT CERTIFICATE.
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| 2010-04-12: |
2010 Food Safety Summit, April 12 - 14th |
During the past twelve years, the Food Safety Summit has become the largest and most established food safety and defense conference and exhibition in North America.
Who should attend? Food Processors, retailers, foodservice, government, military and academic professionals - everyday heroes who are responsible for the safety of the global food supply chain.
At the Summit, food safety heroes will find two and a half days of intensive education that cover traditional concerns (regulatory issues such as food safety legislation and global perspectives on the harmonization of standards) to the rapidly emerging (assuring the safety of perishables and sampling challenges) as well as topics that address the very real issue of crisis management. In addition, attendees will find a resource rich exhibition hall where 200 exhibitors can provide products and services that will help with day-to-day challenges.
Come join thousands of other food-safety heroes at the annual event that allows them to enhance their knowledge about their profession:
The 2010 Food Safety Summit, April 12 - 14, 2010 at the Washington DC Convention Center
Please click on the appropriate link to below to receive more information on the 2010 Summit.
Education
Each year, the Summit provides food processors, retailers, foodservice, government, military and academic professionals a forum to learn from expert speakers and trainers, exchange ideas, find solutions to current job challenges and engage in networking opportunities. This year the Summit will also address the challenges of the Global Food Community.
The Summit offers two and a half days of intensive education covering traditional concerns (regulatory issues such as food safety legislation and global perspectives on the harmonization of standards) to the rapidly emerging (assuring the safety of perishables and sampling challenges) – as well as topics that address the very real issue of crisis management. Pre-Conference Workshops will be held on Monday, April 12 with the full conference program continuing on Tuesday, April 13 and Wednesday, April 14.
Expo Hall
- FREE Education:
- Open to all registered attendees
- Exhibitors:
- View the growing list of industry suppliers
- Product Categories:
- Current exhibitors will have the Food Safety Summit logo in their listing
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Attendee Resources
Justify your Investment
- Why your supervisor should approve the expense
The Food Safety Summit team wants to assist you in gaining support from your immediate supervisor. Use this letter we created for you, fill in the blanks, print and submit for approval! (You can fill in the blanks electronically, no downloading or printing required)
Some tips on getting support from your supervisor:
- Offer to present what you learned from the Conference to your team so they too have the benefits of your attendance.
- Share the speaker handouts with colleagues. All submitted handouts will be available to all registered attendees
- Be ready with a plan that shows who will cover you while are attending the Summit
- Offer to share a room to reduce hotel expense
Top 5 Reasons to Attend the Summit:
- Comprehensive food safety event that will give me the knowledge and tools allowing me to do my job more effectively
- Give me the opportunity to interact with other food safety professionals at over 30 educational sessions, in the exhibit hall and at formal networking events
- Explore issues and discuss practical solutions to problems affecting the food supply chain
- Learn about products and services through vendor education sessions and visiting over 175 exhibitors
- Investigate the global nature of food safety and how it impacts me and my company
- Book your Hotel:
- Save money, book your room at our discounted rates
- Submit a Poster:
- Showcase your scientific findings to thousands
- Venue:
- Washington DC Convention Center
- Tips for a Successful Experience:
- Coming in 2010
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| 2010-03-28: |
Buedel Fine Meats and Provisions is supporting the ACF Regional Conference |
Buedel Fine Meats and Provisions is supporting the ACF Regional Conference in Indianapolis in March. We will be highlighting our new lines of “All Natural” proteins; Thunder Ridge All Natural Angus Beef; Compart Farms All Natural Duroc Pork, and Freebird All Natural Poultry products. Please encourage your constituents attending the conference to come visit our booth March 26, 2010 at the conference.
Buedel Fine Meats and Provisions has been a Chicago tradition since 1907. We specialize in aged USDA Prime and Choice meats from the finest native Midwestern grain fed cattle. We provide the finest quality portion control beef, pork, veal and lamb products at competitive prices. Our meats are properly aged and carefully cut to strict specification guidelines for quality and consistency. We're experts in portion control meat cutting for the foodservice industry serving hundreds of the finest restaurants, hotels and clubs across the country.
We are a meat packing company that operates with the highest standards of product consistency, reliable service, creativity, and diligent food safety.
Best regards,
John
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| 2010-03-26: |
Attend the 2010 Convention Free |
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 Attend the 2010 ACF National Convention for FREE! |
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Don't let this opportunity
Take the first step into professional competitions with the American Culinary Federation! Sign up today for one of our 2010 Event Series Regional Competitions. Regional finalists win a program badge for the ACF National Convention in Anaheim and compete for cash prizes.
Competitions Include:
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"One Pot Win a Lot" presented by Riviana Foods, Inc.
Chefs are invited to prepare one original recipe using a Riviana Foods, Inc. quick cooking rice variety. Preparation will be limited to a single pot and cooking times may not exceed 30 minutes. In addition to the cash prize and badge for the National Convention, regional winners will receive a Demeyere 8qt pot.
Click
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"Make it Mini - A Dessert Trio" presented by MarsFoodservices
Chefs are invited to prepare recipes for 3 mini desserts: 2 cold and 1 hot incorporating TWIX Caramel Cookie Bars & Peanut Butter Cookie Bars to be presented together as a "mini dessert flight".
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| 2010-03-18: |
Green Town |
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Growing a Local, Sustainable Food Economy to be a Main Topic at GreenTown: see "Food, Inc." and Learn About the Progress Created by the Illinois Food, Farms and Jobs Act
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Did you know that Illinois consumers spend around $48 billion annually on food? Nearly all of that $48 billion leaves the state. In order for the state of Illinois to retain a larger share of the food dollars, the public, private and civic sectors must collaborate and construct a farm and food system that will sufficiently meet the demand of consumers for "local" food.
Learn how the state of Illinois is working towards facilitating the development of a local food system that complements the existing global farm system. The afternoon breakout track, titled "Food," will feature the following presentation topics:
· Illinois Food, Farm and Jobs Act: Getting to 10 Percent by 2020
· Preserving Open Space: The Smart Growth Keystone
· Film Screening: "Food, Inc."
On Wednesday, March 17, a pre-conference session, "Greening the K-12 School System," will be led by Seven Generations Ahead and will discuss farm-to-school initiatives that are changing the face of local food procurement and healthy eating education.
Note: A separate fee is required to attend this session.
Join us on March 17-18, 2010 to learn how the public and private sectors can plan, execute, measure and secure funding to establish the framework for creating local food sources.
See "Food, Inc.", a compelling and often shocking film that lifts the veil on America's highly mechanized food industry
How much do you know about the food you eat? This highly regarded documentary exposes America's industrialized food system and its effect on our environment, health, economy and workers' rights. Join us at 3:30 pm on Thursday, March 18, to view this film during the afternoon breakout sessions.
Note: There is no additional cost for attending the film screening.
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Close out GreenTown with locally brewed beer and organic food prepared by the students of CLC's Culinary Arts Program
At the end of the day, stay for the Micro Brew Review! Enjoy premium micro-brewed beer tasting from Mickey Finn's Brewery. Attendees will receive a free GreenTown souvenir glass. Local, organic food samplings will be provided by the College of Lake County's culinary arts program.
The College of Lake County is pleased to host GreenTown Lake County and showcase sustainable efforts underway on campus. Students in the culinary arts program will demonstrate their talents by creating a menu focused on organic and local foods, a great way to broaden their training and take the concepts into the marketplace after they graduate and begin careers in the food service industry.
All compostable items from GreenTown Lake County will be composted on site. The material will ultimately be used to enhance the community garden plots and local food farm on campus. It all comes full circle when produce from these gardens returns to the campus food services operation, being served to faculty, staff and students.
Why attend GreenTown?
Whether you are a mayor, city manager, public works director, planner, developer, builder, engineer, architect, landscape architect, school leader or other community stakeholder, gather to hear from inspiring speakers, learn from been-there case studies and discuss actionable procedures to make communities more eco-effective.
GreenTown will feature national and local leaders who are prominent in the areas of sustainable urbanism, transportation, green building, green infrastructure, renewable energy, municipal food scrap recycling, local food systems and more.
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To sponsor/exhibit at GreenTown, contact:
Charles Colley, a5 group inc. 314.993.0902 / ccolley@a5inc.com
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Additional Event Information
GreenTown is a zero-waste, carbon-neutral event.
GreenTown is a Registered Program of AIA/CES. Architects can receive credits for attending GreenTown: The Future of Community.
GreenTown is an approved Professional Development Provider of CPDUs for teachers.
GreenTown is now on Twitter and Facebook. Follow us on Twitter and become a fan on Facebook for the latest GreenTown Lake County updates, announcements and more.
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| 2010-03-11: |
Lexington College Gala |
Lexington College Features Gale Gand at Event and Fundraiser
CHICAGO – Lexington College is hosting the annual “Taste of Lexington.” The event will be held on Thursday, March 11 from 5 – 7pm at the West Loop campus. The evening’s event raises scholarship funds for the next generation of women leaders in the hospitality industry. This year’s theme, “Especially For You” focuses on Lexington’s personalized education and expertise in the art of hospitality. The College welcomes
guests that include community leaders, hospitality industry professionals, educators, prospective students, and executives of hospitality related businesses in the Chicagoland area. The event provides an opportunity to meet students, faculty and staff, tour campus facilities, and enjoy
delicious hors d’oeuvres prepared by our students. Learn about degree specializations in Hospitality Management and our personalized education that makes Lexington a singular institution. Gale Gand, nationally acclaimed pastry chef, restaurateur, cookbook author, and television personality will make a special guest appearance and sign her latest book, entitled
Gale Gand's Brunch!
Why Lexington?
Lexington College, the world’s premier all-women’s hospitality management degree-granting college, educates students to work in all aspects of hospitality management. Lexington is an accredited, four year
institution, providing students with an enriching, personalized education. At Lexington, by providing real-life experience and a rich academic program, we prepare women to be confident and experienced professionals in the hospitality management industry. Students are attracted by a rigorous curriculum, strong industry partnerships, paid internships and a 100% job placement rate for graduates seeking employment within three months of graduation.
About Lexington College
As one of the top hospitality schools in Chicago, Lexington College grants a Bachelor of Applied Science (BAS) degree in Hospitality Management and an Associate of Applied Science (AAS) degree in
Hospitality Management. Students pursuing the BAS select a concentration in culinary arts, event planning, hotel/restaurant management, or health care and wellness. For sponsorship opportunities, to register for the event, or for more information, please contact Megan Goggin at 312.226.6294 x228 or pr@lexingtoncollege.edu
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| 2010-03-08: |
FPS News |
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Chef Nicholas Lodge and his Calling to Cake
March 08, 2010
by: Lindsay Koriath
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His mother's pastries, the bodice of a wedding dress, his grandmother's patience, a Japanese Kimono, an unusual orchid, a painting in Australia, some fabric in Zimbabwe these are a few of the elements that have shaped and inspired Master Cake Artist Nicholas Lodge's many creations over the past three decades. Since emerging in the cake industry at age 17, Nicholas Lodge has gone on to become one of the most recognized artisans in his craft in the world. From the first cake he made at age ten for his parents' anniversary to his first published book at age 18 to creating cakes for members of the Royal Family in England to opening sugar craft schools in Atlanta, Georgia and Tokyo, Japan, Nicholas Lodge has had a profound influence on the world of cake. Lodge's influence will continue to grow in the fall of 2010 when he joins the team of Chef Instructors at The French Pastry School to teach in a new program all about cake: L'Art du Gâteau - The 16-week Professional Cake Baking and Decorating Program.
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Nicholas Lodge has indeed come a long way not only as a cake artist, but also a teacher. Almost as soon as Lodge began practicing the craft in his hometown in Essex, England, he also began teaching it. When still a teenager, he gave a demonstration to his high school, located in Chelmsford, Essex as part of a fundraising effort for the home economics department, after having already published his first book. “It was a weird feeling with the principal sitting in the audience,” said Lodge. The principal had initially tried to dissuade young Nicholas from pursuing home economics studies, which he had to leave his all-boys school once a week in order to attend. Being the first male student to partake in studies traditionally reserved for girls caused some ripples. “Of course, my school friends were initially a little shocked that I was going to the girls' school to study cooking, but then when I used to bring back goodies for them, cookies or pies or other things, then I wasn't so bad.”
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“I feel that if you generally are passionate about the area of pastry that you love, that really comes through when you teach it.”
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Demonstrating and teaching in a formal setting did not begin for Lodge until later, when he worked at Woodnutts, a top sugar art school in Brighton, England that was owned and operated by Elaine MacGregor, originally from Australia. MacGregor was a great influence to Lodge and to cake decorating in bringing rolled fondant techniques to England. At that time, about a few decades ago, that type of cake decorating was still “very foreign. Because traditionally in England, a wedding cake is always a fruit cake,” explained Lodge.
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April 6 - 8, 2010
Donald Wressell, Master Pastry Chef, Visiting Chef
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April 27 - 29, 2010
Bob Hartwig, The French Pastry School Faculty
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| 2009-12-31: |
Membership payments |
ACF Membership Payment Plan
You have the opportunity pay your annual dues in four installments when renewing your ACF membership. For more information e-mail membership@acfchefs.net or call (800) 624-9458.
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| 2008-06-10: |
Complimentary Term Life Insurance Benefit |
This benefit currently offered to members in good standing by the American Culinary Federation
The complimentary Term Life Insurance Benefit provided by the American Culinary Federation is insured by The Guardian Life Insurance Company of America, New York, NY. As a premier provider of quality financial products and professional services for over 140 years, Guardian has enjoyed outstanding financial strength and exemplary ratings from independent analysts, decade after decade. Guardian is known throughout the industry for integrity, fairness, performance and top-notch service.
Go to the complimentary Term Life Insurance Benefit link.
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| 2008-04-18: |
The Culinarians' Code |
The Culinarians' Code!
1. I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those who are to follow.
2. I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.
3. I shall place honor and the standing of our profession before personal advancement.
4. I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment.
5. I shall be fair, courteous and considerate in my dealings with fellow colleagues.
6. I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague with careful regard of the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.
7. I shall never expect anyone to subject themselves to risks which I would not be willing to assume myself.
8. I shall help to protect all members against one another from within our profession.
9. I shall be just as enthusiastic about the success of others as I am about my own.
10. I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure of business to hurt anyone, within or without the profession.
Adopted by the American Culinary Federation, Inc., at its Convention in Chicago, August, 1957.
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