OUR DIFFERENCE

Fresh, Quality Milk

Made from fresh, local milk gathered only a few hours after milking, BelGioioso Fresh Mozzarella, Burrata and Stracciatella begin with quality ingredients and care. The result is a delicate, clean-flavored Fresh Mozzarella with a soft texture and porcelain white appearance – the finest available on the market today. Try our new Stracciatella

Available in waterpack tubs and cups, thermoform logs and balls, and slicing loaf.

We’ve got a HUNCH

High school students United with NASA to Create Hardware (HUNCH) began 16 years ago with three schools producing hardware training items for the International Space Station (ISS). Since then, HUNCH has grown to more than 200 schools in 38 states. In addition to producing space flight hardware for the ISS and crew training, HUNCH reaches students through projects like sewing flight and training articles, and competing in video and culinary challenges.

That’s where we come in. The ACF has partnered with NASA and HUNCH to help get more students involved in the annual culinary challenge, which has high school students learn about food science and processing to create a recipe for astronauts aboard the ISS. (Traditional recipes don’t always work in space — food must be shelfstable, very flavorful, not too crumbly… there’s a lot that goes into it.)

Thirty-seven schools participated in the 2019 HUNCH Culinary Challenge. Ten were chosen to compete at NASA’s Johnson Space Center Food Lab in April in hopes of being named as the 2019 winner. Phoebus High School of Hampton, Virginia, won with their organic harvest hash with butternut squash entrée.

Welcome Students

Already, more than 300 secondary and post-secondary students in ACFEF-accredited programs have become members of the ACF through our new student membership initiatives. University of Arkansas - Pulaski Technical College was one of the first programs to sign up its students.

"Being a part of the ACF has opened many doors to experiences I wouldn't have had otherwise and keeps me motivated in my work. Between ACF conferences and competitions, I've had the

Master Plan

Thinking of taking the Certified Master Chef exam? 2020 is just around the corner! Those who are interested in testing are invited to go through the pre-approval process ASAP in order to be eligible to register for upcoming exams. Visit acfchefs.org/download/ documents/certify/CMC_Exam_Application.pdf to get started.

While the deadline to join the 2020 challenge has now passed, secondary students and educators can start thinking about what they might create for the 2021 event, which begins accepting applications next August.

Follow the 2020 HUNCH Culinary Challenge with us throughout the year and learn more about the program at nasahunch.com.

opportunity to travel to different parts of the country and learn from many chefs I admire,” Jan Lewandowski, CEPC, baking instructor at Pulaski Tech, when asked why he thought it was important for his students to be part of the ACF. “You definitely get what you put into it and that is a lesson I always share with my students.”

Visit acfchefs.org/students to get more details on the new programs and enroll your students today.

What’s Hot?

Since 2007, the National Restaurant Association (NRA) has surveyed ACF chefs for their insights on the coming year’s culinary trends. The results are revealed in the NRA’s annual What’s Hot Culinary Forecast.

For the 2019 report, 650 chefs gave the organization their thoughts and 77 percent identified cannabis/CBD-infused drinks as the No. 1 trend. Cannabis/CBD-infused food was cited as the second most popular trend. Third was zero-waste cooking. What will be the hottest food trends of 2020? That’s up to you. Keep an eye on your email inbox in mid-November to add your voice to the industry-leading report.

Supply and Demand

In 2019, ACF introduced Conference On Demand in response to chefs and industry professionals’ need for a more exciting and convenient way to earn their Continuing Education Hours (CEHs). Dynamic, inspiring and educational presentations from industry chefs — on topics like “Surviving and Finding Fresh Inspiration” with Eduardo Garcia, “The Art and Craft of Charcuterie” with Brian Polcyn, CEC, and Michael Ruhlman — make it easy and fun to stay current on your certification and further your professional development.

Purchase a 2019 Conference Package between now and December 31, 2019 and get unlimited access to our entire catalog of 2019 videos until the end of the year for only $299. Visit acfchefs.org/events to learn more.

Stepping Stone

In summer 2019, the ACFEF introduced a new option for secondary students, workforce development programs and anyone without enough hands-on experience to be recognized (yet) for their culinary knowledge: the ACFEF Certificate of Culinary Essentials. It’s a small stepping stone towards ACF certification — and a great end-ofyear exam for instructors to implement so their students can earn a certificate to put on job and college applications.

The certificate demonstrates a student’s proficiency in industrystandard competencies and aligns with ACF’s Certified Fundamental Cook (CFC®) certification. Upon successfully passing the Certificate of Culinary Essentials exam, the student is eligible to attempt the ACF Certified Fundamental Cook® written and practical exams.

Once it is verified that the candidate has completed the required education, they can take the online written exam and earn their certificate immediately. To get started visit acfchefs.org/ACF/ Education/ProDev/ACFEFCertificate.

Salut

On Sunday, August 18, ACF Tampa Bay Chapter held its second annual An Evening with ACF Tampa Bay Chefs at Fort Harrison Hotel. Ten local ACF chefs and 10 stations raised $6,000 for local student scholarships and the Ryan Wells Foundation.

Andy Coniglio, corporate executive chef for Welbilt, received ACF Tampa Bay’s Chef of the Year award at an awards ceremony held in the Fort Harrison Hotel, Clearwater, Florida on September 9.

Gilles Renusson, a professor with the Grand Rapids Community College (GRCC) Secchia Institute for Culinary Education, received the Chevalier du Merite Agricole, an award bestowed by the French minister of agriculture on citizens for outstanding services to agriculture. Guillaume Lacroix, general consul of France in Chicago, presented the award in a private ceremony at GRCC in September.

Lake Lawn Resort in Delavan, WI announced in late August that John Billings, CEC will take over as executive chef. Billings will oversee all culinary operations at the 270-acre lakeside resort and conference center.

In August, Mark Painter, CEC, was the subject of an article in the University of Colorado, Colorado Springs’ (UCCS) publication "Communique," after taking over as residential chef at UCCS’s Roaring Fork Dining Hall.

We tip our toques to ACF chefs and chapters who have recently won an award, accepted a new position, taken part in charity work or achieved another notable accomplishment. If you believe your name should be listed in the next issue of Salut, please send an email to pr@acfchefs.net.