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.

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 :)

Having Words With Marc Schulman President, The Eli’s Cheesecake Company

By Carolyn  Walkup

Having Words With Marc Schulman President, The Eli’s Cheesecake Company

(Sept. 29, 2008) Marc Schulman has not forgotten his formative years growing up in the restaurant owned by his parents, Eli and Esther Schulman, longtime operators of Eli’s The Place for Steak in Chicago’s Streeterville neighborhood. Working in that restaurant, which closed three years ago after a nearly 40-year run, shaped Schulman’s values about running a business in the best interests of both customers and employees.

Eli’s, which opened in 1966, was well-known in its day as a gathering place for upwardly mobile Chicagoans and visiting celebrities. Beginning as a steakhouse with some Jewish deli favorites, Eli’s menu evolved to include lighter items but always sold a lot of its special desserts.

The late Eli Schulman developed his signature cheesecake as the house dessert for the restaurant. Though he wanted to have a product that was so good that other restaurateurs would buy it to serve to their customers, he never dreamed that the cheesecake business would become as big as it has. Today, 15,000 Eli’s cheesecakes are made daily in more than 100 variations and sold all over the United States and in some foreign countries.

His son runs the cheesecake manufacturing business but keeps his hand in restaurants by overseeing the Cheesecake Café, open for breakfast, lunch and catering functions at the facility.

How did you end up in the foodservice business?

After working six and seven days a week all his life, my dad didn’t want me to go into the business, so he sent me off to law school. I practiced real estate and corporate law for five years but wanted to go back to foodservice.

What lessons from your restaurant background are you applying to the cheesecake manufacturing business?

FAST FACTS AGE: 53 HOMETOWN: Chicago EDUCATION: University of Denver, bachelor’s degree in finance; Northwestern University Law School, law degree PERSONAL: married, three children HOBBIES: collecting Chicago history memorabilia, tennis, travel

In two of the busiest restaurants I’ve seen, the owner-operator was always there. I learned from my dad to pay attention to the customers and the business. He was a good host and believed quality and value are important.

How do you keep the story of your parents and Eli’s the Place for Steak from being forgotten?

We still have the Eli Schulman playground across the street from where the restaurant was, and people enjoy it. That will have a lasting impact. I do a lot of tours at Eli’s Cheesecake World and talk about the amazing history of creating this signature product. People always want to see the Cartier watch that Frank Sinatra gave my dad in 1987, shortly before he died.

Explain a little about the Cheesecake Café at Eli’s Cheesecake World bakery.

We use the cafe for consumer research. It’s open for breakfast and lunch seven days. We have outdoor dining with a garden in the summertime, and we grill outside during the farmers markets. It’s been great because sometimes when you’re in manufacturing, you lose touch with seeing your customers. I have the opportunity to talk to the guests, so I still continue to be an operator.

Do you think you’ll ever open another restaurant like Eli’s the Place for Steak?

We had a lot of success, and the restaurant industry is a very exciting industry to be in, but it’s more complicated today. It’s become such a capital-intensive business. But it’s definitely possible.

Student Gingerbread House Decorating Competition Saturday, December 6, 2008 The Cooking & Hospitality Institute of Chicago 361 W. Chestnut Chicago, IL 60610 Mezzanine - 2nd Floor 1pm - 4pm   Rules of the 2008 Gingerbread House Decorating Competition:  Entry information must be received by Chef John Montanile by Friday, November 21st, 2008. Must be a current High School or Secondary (College) level Culinary or Patisserie & Baking student to participate Must present a decorated gingerbread house at the competition The house must not be smaller than 10"W X 14"L X 10" H and cannot exceed 12"W X 18"L X 18" H. The board that the house is displayed on must not exceed 18" x 26". All decorations must be edible with the exception of interior lighting and display board. You have from 1:00-2:00PM to set up your house. Judging will begin at 2:00PM. Theme is "Victorian Homes":  The structure(s) must reflect the theme of the competition. Winners will be announced immediately after judging is complete 1st, 2nd and 3rd prize will be awarded in each division. All contestants will receive a certificate of participation. Competition will be held on Saturday, December 6th, 2008. No entries will be accepted after Friday, November 21st, 2008. Children's Holiday Cookie Workshop  There will be a children's workshop offered for children ages 4-10. The children's workshop will be held from 2:30-3:30PM. Children must be accompanied by an adult at all times. Children who wish to participate must RSVP by Friday, November 21st, 2008. info@pastrychicago.org.  Registration Form Should you have any questions contact us at: Pastry Chicago is a group of passionate people who love and enjoy all forms of pastries. Pastry Chicago is made up of professional pastry chefs, students of the art of pastry and people who enjoy eating and the visual art of pastry. The goal of our group is to experience the Art of Pastry in all its glory at educational fun events across the city of Chicago and at the same time promote the fantastic talents of all the Artisans who work at the craft of producing beautiful delicious pastries.

We Are Chefs social network

Take some time to look around and create an account. With an account you can create your own private or public blogs and groups and participate in public forums. If your chapter has a forum you may also receive chapter news and information through the forum.

Some groups are by invitation only. These groups are working areas for chefs involved with specific tasks who need a shared space to communicate.

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.

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.