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American Culinary Federation

Can't miss with this charitable 'dog deal
The dish Foot-long Friday Special: foot-long hotdog with fixings, fries and soft drink The cost $7.99 The eatery Famous Uncle Al's, 5394 Kempsriver Drive, Suite 108, Virginia Beach, 420-7366, www.uncleals.net
Mon, 14 May 2012 00:00:00 -0400

Chefs in training at CrAive
Culinary schools sometimes offer the promise of great meals at low prices, and that's what drew me and a few colleagues recently to CrAive, the "dining laboratory" for the chefs-in-training at the International Culinary School at the Art Institute of Virginia Beach.
Fri, 11 May 2012 00:00:00 -0400

Near-perfection in a bowl at Norfolk Ramen
Occasionally, I have what I'd call a big-city restaurant experience right here in Norfolk. And I don't mean a place with big-city prices or standing-room-only crowds. I mean a restaurant that dares to try something new and that carves out a previously unoccupied niche to do so. On Sundays, I find just that at Norfolk Ramen.
Wed, 09 May 2012 00:00:00 -0400

So many toppings to choose at the Pizza Box
PORTSMOUTH Scallop and clam pizza. Figs and falafel. Lamb and feta. Eggplant and ricotta. If you've dreamed up some crazy toppings, the Pizza Box may have it. The Port Norfolk restaurant has nearly 70 varieties of pizza on its menu, all printed neatly, blackboard style, hanging on the walls. Pizzas are divided into categories: - Domestic and abroad (Hawaii, France, Chicago, even Morocco)
Tue, 08 May 2012 00:00:00 -0400

Street Cook in Lynnhaven closed
VIRGINIA BEACH Several Beach Eats readers have inquired about The Street Cook, a popular Mediterranean restaurant in Lynnhaven. According to owner Barbara Szewczyk-Sykes, the eatery closed at the end of March.
Mon, 07 May 2012 00:00:00 -0400

Aquarium to host seafood festival
The upcoming Sensible Seafood Fest at the Virginia Aquarium & Marine Science Center will focus on seasonality and sustainability. The event, to be held from 6 until 9 p.m. May 24, celebrates foods prepared with regionally-sourced, sustainable ingredients from around two dozen of the museum's Sensible Seafood partner restaurants.
Mon, 07 May 2012 00:00:00 -0400

New eateries land at Norfolk airport
The dining options inside Norfolk International Airport have arrived and departed lately as much as the travelers who pass them on the way to their gates.
Sat, 05 May 2012 19:25:59 -0400

Tell Us: Who makes the best local potato salad?
THIS SPUD'S FOR YOU. Just in time for summer picnics, we're looking for your favorite local take-out potato salad. Whether it comes from a deli, supermarket or restaurant, let us know as we plan our May taste test. Contact Gracious Living with the name of the place that mixes up your favorite and the city where it's located.
Sat, 05 May 2012 00:00:00 -0400

Thumbs up for Thumbs in Virginia Beach
The logo for Virginia Beach's Thumbs Restaurant shows its name riding a wave, and the food follows the same easygoing vibe. The casual venue, decorated with surfboards suspended overhead, offers familiar homemade preparations at affordable prices.
Fri, 04 May 2012 00:00:00 -0400

Chesapeake Restaurant Week is coming
CHESAPEAKE If there was ever a time to eat out every day for a week, it’s May 5-11. It’s Chesapeake Restaurant Week, an inaugural fundraising event by the Chesapeake Public Schools Educational Foundation. Proceeds benefit the city’s public schools. So abscond the apron, stash the skillet and stow the spatula.
Tue, 01 May 2012 19:30:40 -0400

A Message from Your President Michael Ty, CEC, AAC: ACFEF Golf Tournament
Tee it up at the ACFEF First Annual Golf Tournament!

Daniel Gorman Wins International Competition, Hans Bueschkens Junior Chefs Challenge, in South Korea
The American Culinary Federation (ACF) is pleased to announce that Daniel Gorman of Atlanta, chef de cuisine of the Terrace Level at Cherokee Town and Country Club, Atlanta, has won an international World Association of Chefs Societies (WACS)-sanctioned competition, the Hans Bueschkens Junior Chefs Challenge. The competition took place May 3 in Daejeon, South Korea, during the 35th annual WACS World Congress. Gorman received a trophy and approximately $3,000 and is now considered the “best young cook in the world.”

Get Sizzle: The American Culinary Federation Quarterly for Students of Cooking Wherever You Are with its New Free Mobile App
Do you have a passion for cooking and baking? Do you want the latest culinary news, recipes and how-to articles at your fingertips? If so, check out the latest culinary app to hit the market. The American Culinary Federation (ACF), the premier professional organization for culinarians in North America, is proud to announce that in addition to its digital format, Sizzle: The American Culinary Federation quarterly for students of cooking is now available as a free app on the iPhone, iPad, iPod Touch, Android smartphones and Amazon Kindle Fire.

12th Annual Pillsbury Bakers Plus Creative Decorating Competition
The Retail Bakers of America is now accepting applications for the 12th Annual Pillsbury Baker’s Plus Creative Decorating Competition taking place at All Things Baking Sept. 9–11. Up to 12 contestants will compete head-to-head for the coveted Pillsbury Bakers Plus championship title. Gold, silver and bronze medals will be awarded for the highest three scores in each category, and more than $14,000 in prize money will be awarded to competitors and their sponsoring bakeries. Apply by the June 30 deadline.

Complimentary Life Insurance
ACF provides Professional Culinarians, Culinarians, Student Culinarians, Senior Professional Culinarians, and Allied and Associate members in good standing and who are not part of an ACF property or military program complimentary term life insurance from The Guardian Life Insurance Company of America, New York. Please complete and return the life insurance form so that your records may be updated. Protect your loved ones and update your beneficiary information whenever there are significant changes in your life.

Ingredient of the Month: Beef
Humans have eaten beef from cattle since ancient times. Today, the U.S. and Brazil are two of the world’s primary beef-producing countries. Renowned beef cattle breeds include Aberdeen Angus, Belgian Blue, Charolais, Kobe, Limousin and Murray Grey. The meat from breeds such as these is superior to that from cattle used purely for dairy production. There are a variety of different cuts of beef that can come from a single cow. Each differs in flavor and texture due to the fat content and distribution. Read more and learn how to make Tacos Carne Asada in May’s Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

ACF Northeast Regional Conference
More than 500 chefs and foodservice professionals gathered in Niagara Falls, N.Y., April 28–30, for the 2012 ACF Northeast Regional Conference, hosted by ACF of Greater Buffalo New York, in the midst of a winter storm with temperatures dipping into the 30s. It was three incredible days, from the professional development sessions, keynote speaker Dennis Snow and the trade show to the meals, evening events and contests held by the host chapter. Read more and view the photos.

ACF Ethics and ACF Internal Audit Committee Members Named
Congratulations to the following recently elected ACF members to the ACF Ethics Committee and ACF Internal Audit Committee. Members will each serve a two-term commencing at the close of the 2012 ACF National Convention in Orlando, Fla.

ACF Ethics Committee
ACF Central Region: Glenn S. Brown, CEC, AAC, ACF Greater Indianapolis Chapter
ACF Northeast Region: Rene Rawraway, CEC, CCE, ACF Akron-Canton Area Cooks and Chefs Association
ACF Southeast Region: Jamie Green, CEC, Old Dominion ACF Chapter
ACF Western Region: Walter N. Bronowitz, CCC, CCE, AAC, ACF Washington State Chefs Association

ACF Internal Audit Committee
ACF Central Region: Thomas P. Ryan, CEC, ACF Chicago Chefs of Cuisine Inc.
ACF Northeast Region: Robert Ohlsen, CEC, CCA, WCC, ACF Professional Chefs Association of South Jersey
ACF Southeast Region: Dennis R. Trantham, CEC, CCA, ACF North Carolina Chapter
ACF Western Region: Dieter Preiser, CEC, AAC, ACF Chefs Association of Arizona, Inc.

Allison Weldon to Compete in National Chaine des Rotisseurs Young Chef Competition
Allison Weldon, a member of ACF Central Florida Chapter and a recent graduate from Le Cordon Bleu College of Culinary Arts Orlando, Orlando, Fla., will compete on May 17 at Delgado Community College, New Orleans, for the national Chaîne des Rôtisseurs Jeunes Chef Rotisseurs Competition. Weldon qualified by winning the gold at the southeast competition in February with ACF Certified Master Chef Klaus Friedenreich, AAC, her instructor, mentor and coach by her side.

Daniel Gorman Wins Hans Bueschkens Junior Chefs Challenge
Daniel Gorman, sous chef at Cherokee Town Club, Atlanta, and a member of ACF Greater Atlanta Chapter Inc., has won an international World Association of Chefs’ Societies (WACS)-sanctioned competition, the Hans Bueschkens Junior Chefs Challenge. The competition took place May 3 in Daejeon, South Korea, during the 35th annual WACS World Congress. Gorman competed against representatives from six other continents and is now considered the “best young cook in the world.”

New York Student Team Wins Regional Cooking Competition, Advances to National Competition in Florida in July
Five students from State University of New York (SUNY) at Delhi, Delhi, N.Y., representing ACF Chefs and Cooks of the Catskill Mountains, recently won the American Culinary Federation’s (ACF) Northeast Region Student Team Championship, sponsored by R.L. Schreiber, Inc. The competition took place during the 2012 ACF Northeast Regional Conference in Niagara Falls, N.Y., April 28–30. This is the sixth time a team from the school has won the regional competition. Now team members will prepare for the national competition in Florida in July, where they will try to repeat their predecessors’ 2010 national victory.

Westmoreland County Community College Students Named Northeast Region Knowledge Bowl Champions for Third Consecutive Year
The smartest culinary students in the Northeast region—for the third consecutive year—according to the American Culinary Federation (ACF), are from Westmoreland County Community College, Youngwood, Pa., and are members of ACF Laurel Highlands Chapter. The team took home a gold medal and won the Northeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers, in the “Jeopardy”-style competition that took place during the 2012 ACF Northeast Regional Conference in Niagara Falls, N.Y., April 28–30.

Niagara County Community College’s Mark Mistriner, CEC, Named Northeast Region Chef Educator of the Year by the American Culinary Federation
Mark Mistriner, CEC, of Grand Island, N.Y., chair, business and hospitality division/coordinator of culinary arts, Niagara County Community College (NCCC), Sanborn, N.Y., was recently recognized by the American Culinary Federation (ACF) for his outstanding teaching skills. Mistriner received the organization’s 2012 Northeast Region Chef Educator of the Year Award during the 2012 ACF Northeast Regional Conference in Niagara Falls, N.Y., April 28–30.

Lisa Woodward Wins Regional Caprese Salad Competition
Three other contestants from New York take home cash prizes.

Meegan Roberts Named ACF Northeast Region Pastry Chef of the Year
The American Culinary Federation (ACF) recently named Meegan Roberts of Hilliard, Ohio, its 2012 Northeast Region Pastry Chef of the Year. Roberts, pastry chef at Muirfield Village Golf Club in Dublin, Ohio, and part-time instructor at Hocking College in Nelsonville, Ohio, won the title following a competition during the ACF Northeast Regional Conference in Niagara Falls, N.Y., April 28–30.