www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association In This Issue: Issue 2 Volume 3 March 2010 COVER ...................... 1 MESSAGE FROM THE PRESIDENT/JR .......... 2 ACF CHEF AND CHILD 1 FOUNDATION ........... 3 APPRENTICESHIP..... 4 CERTIFICATION ........ 5 FEATURETTE ARTICLE / CHAPTER NEWS ....... 6 CALENDAR OF EVENTS AND MEETINGS ........ 7 MONTHLY RECIPE ..... 8 The Culinary Taste Of the Inland Empire Chapter Officers Chairman of the Board Sergeant At Arms MESSAGE FROM THE PRESIDENT: Luis Martinez Chef Miguel Jaimes BoardChairman@iechefs.org SgtArms@iechefs.org Hello Fellow Culinarians, President Jr. President I hope your year is heading in the way Rick Santana Chef Roberto Vazquez you anticipated. I want to thank all that President@iechefs.org JrPresident@iechefs.org attended our first meeting of 2010 at the Riverside Culinary Academy. We had Vice President/Education Membership another wonderful meeting thanks to Chef Gerald R.Egger, Emily Hartop Chef Bobby and staff there at RCA. I also Education@iechefs.org Membership@iechefs.org want to extend a special thanks to Kevin Wright of “ Hangar 24 Brewery on his 2nd Vice President Web Site/ PR Committee Chef Mohammad.B Moghaddam Sarah J. Daiello Fonseca spectacular beer presentation. We also VicePresident@iechefs.org Support@iechefs.org had the privilege of having Cliff Young of “IE Coffee Roasters” do a wonderful Treasurer Secretary coffee presentation with our dessert. Chef Howard Merrick Chef Randy Courtney, We are putting our heads together in looking for various Treasurer@iechefs.org Secretary@iechefs.org opportunities to get out into our community and make ourselves known. If you know of any local events that you think might be a www.iechefs.org good opportunity for us to attend please let us know. We are also ACF Southern CA Inland Empire talking with the Riverside Woman’s Club in possibly doing an… MESSAGE CONTINUED ON NEXT PAGE. Chef’s & Cooks Assn P.O. Box 1312 To send in comments or suggestions regarding Riverside, CA 92502 The website E-mail: email@example.com BOARD OPENINGS AND COMMITTEE OPENINGS Board Secretary: Looking for individual to fill position as soon as possible. For a list of qualifications that need to be met contact Chef Ricardo Santana or any board member. PR Committee Member: Looking for committee members that will be primarily dealing with website updates, photography, article writing for the newsletter. For qualifications contact firstname.lastname@example.org www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association MESSAGE FROM THE PRESIDENT & JUNIOR PRESIDENT 2 CONTINUED FROM THE PREVIOUS PAGE: appreciation complimentary breakfast for all of our Public Safety Personnel. Details on any of these events will be posted in our news letter and or web site. We have had several meetings with the Orange County Chapter in planning their hosting of the 2010 ACF National Convention in Anaheim this coming August. We will be needing plenty of volunteers, which will be getting a day pass on the day of their service. So please keep that in mind and let the Jr. President Robert Vasquez or any of our board members know if you are interested. Lets step up and support ACF and our local Chapter in making this huge event a success. Thank you all for your continuous support in making our Chapter press forward into another great year. Respectfully Yours, Chapter President Chef Ricardo Santana MISSION STATEMENT It is our goal, as a member chapter of the American Culinary Federation, Inc. to make a positive difference for Culinarians through education and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere MESSAGE FROM THE JUNIOR PRESIDENT: Dear Junior Culinarian / Student Culinarian, I know that everyone hopes that graduation is the finish line to the preparations in a career in the culinary field, and that after you graduate it’s going to get easier. Well allow me be the first to tell you that it is not. I don’t want you to lose any of your hopes, dreams or ambition; but the reality of life is simple that it isn’t always a piece of cake. There is a lot of hard work that is needed to allow you to achieve your dream job; one of the many ways to prepare for that reality is by getting certified. This process will assist you in the preparation to meet the requirements that are needed to take on a position of your choice. Industry professionals from across the United States have recommended that every culinarian should meet certain requirements to be successful in their individual field. The ACF Certification process looks your skills to see if you meet certain benchmark expectations within the culinary field, such as: Being well versed in culinary nutrition and food safety and sanitation Have an understanding of the responsibilities of culinary supervisory management Recognizing the importance of high standards for food preparation This test will allow you to provide evidence that you meet industry requirements and and confirms you meet those requirements on a national level. I don’t guarantee that this will get you your dream job, but will prepare you for the obstacles you will face in getting there. For more information on certification please contact Certification Chair Eyad Joseph ph: (909) 915-2159 fax: (909) 915-2162 email: email@example.com or myself at firstname.lastname@example.org Roberto Vazquez - Jr. President www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association CHEF & CHILD FOUNDATION 3 Our mission Get Involved “To educate children and families in understanding If you are interested in learning more about the ACF proper nutrition through community-based initiatives led Chef & Child Foundation, and making a difference in the by American Culinary Federation chef members, and to lives of children, then contact Dr. Jeffery Brown be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.” Phone: 909-869-5251 Overview E-mail: email@example.com The purpose of the Chef & Child Foundation, which was founded in 1989, is to foster, promote, encourage and stimulate an awareness of proper nutrition in preschool and elementary school children, as well as combat childhood obesity. The foundation funds programs which give instruction on nutrition and proper eating habits to school age children. The American Culinary Federation Chef & Child Foundation, Inc. focuses on the nutritional development of all of America‟s children in all economic segments. All children need to learn how to cook and how to choose healthy foods. With many children living in homes with a single parent or with both parents working, children are cooking for their little brothers and sisters, and even for themselves and their parents. If children are cooking, then American Culinary Federation chefs want to be involved in their nutritional education. So, please join us in our effort to end childhood hunger, and obesity and usher in a healthier tomorrow for all children. The ACFCCF is… Professional chefs and cooks teaching pre- school and early elementary-school kids nutrition with hands-on cooking classes. Chefs in service to their local communities. www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association APPRENTICESHIP 4 ACFF Apprenticeship – What is it? Become an Apprentice Administering an Apprenticeship Program: To become a skilled culinary professional, Apprenticeship Program Models To meet the need for trained manpower, the hands-on experience is a must. American There are four models available for administering an ACFEF apprenticeship training program. Each model falls ACFF created a set of Recommended Culinary Federation (ACF) operates two under one of two categories: Guidelines for an Apprenticeship Program. and three year apprenticeship programs that 1. Chapter Programs These guidelines were registered with the combine on-the-job training with technical Program models that fall under the chapter category, BAT in 1979. They were revised in 1991 classroom instruction. More includingChapter Model, Educational Institution and again in 1994. Model and Major Employer Model, are sponsored by a Benefits of Apprenticeship local ACF Chapter and are maintained by a program Mentoring from an ACF certified or certifiable coordinator and chapter volunteers. The program was developed with the help of executive chef 2. Corporate Programs Jack Braun, CEC, AAC, Ferdinand Metz, “Earn while you learn” approach The Corporate Model is only for large corporations or CMC, AAC, and L. Edwin Brown. This Development of real world skills based on job employers and is administered by a program program took the traditional European coordinator at the facility, usually a human rsources experience director. Corporate Models have no connection to a system of apprenticeship and combined it A career path that provides long-term financial local chapter and are part of ACF’s National Chapter. with the educational system of the United security States. The end product resulted in a Nationally-recognized credentials upon completion dynamic program that combined on-the-job Documented culinary skills that are transferable Application Process training with classroom instruction. You have the option of attaining an Associates Choose the model that best describes you, then review Degree in culinary arts the application process. Chapter Model The success of apprenticeship comes from Apprenticeship Program Brochure the commitment made by the industry, Administered by an ACF chapter educational institutions, and the American Maintained by a Chapter Committee made up of chapter volunteers Culinary Federation (local and national), FOR MORE INFORMATION PLEASE each of which is responsible for the delivery CONTACT: ACF chapter volunteers work as program coordinators to recruit and select apprentices, of a "quality standard" training program to Chef David Avalos maintain records, visit work sites and work closely the apprentice. firstname.lastname@example.org with an education institution to offer courses or teach the courses themselves Within the kitchen, any chef will tell you that Educational Institution Model his or her ultimate employee is a person Administered by a culinary program at an institution willing to learn. Apprentices entering a on behalf of an ACF chapter kitchen start at the beginning. The chef has Maintained by a program coordinator, usually a faculty member at the institution the unique opportunity to develop a "mentoring" relationship with the apprentice ACF chapter volunteers may assist with the program through teaching, participating in an advisory and mold that person into a responsible, committee or helping the program coordinator with knowledgeable culinarian. work site visits Apprentices are typically enrolled in the institution’s As an employer, the greatest benefit is a certificate/degree program and are subject to the committed and loyal employee. Millions of institution’s policies and procedures dollars are spent each year on staff Major Employer Model development using highly publicized Administered by a larger employer on behalf of an ACF chapter management programs. Employers will tell you that an apprentice enhances the Maintained by a program coordinator and personnel office enthusiasm and positive attitudes of the entire staff. ACF chapter volunteers may assist with the program through teaching and participating in an advisory committee; most volunteers are on the employer’s Apprenticeship offers a connection between staff industry and education. Educational The program and apprentices are subject to the institutions provide education and training company’s policies and procedures that assists in meeting the needs of culinary Corporate Model industry. The standards of the training Administered by a corporation or larger employer program were developed by chefs with a without sponsorship from a local ACF chapter realistic view of a foodservice operation that o Apprentices are encouraged to join the nearest ACF chapter includes competency based learning objectives designed for the classroom and Maintained by a program coordinator, usually a human resources director laboratory setting. Supervising chefs must be an ACF member and have an ACF certification Courses are taught online with possible guest lectures and demonstrations The program and apprentices are subject to the company’s policies and procedures www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association CERTIFICATION 5 Beginning the process … Certification through the American Culinary Federation has many proven benefits. Certification helps to create a strong career progression framework Enjoying benefits from learning through the process of certification Refining one‟s skills and critical thinking processes is a major benefit of the process information, Examiners‟ Guidelines for Assessment Testing oneself among one‟s peers to determine where Scoring, Information about ACF Approved Practical one‟s skill level truly is – the written and practical Examiners, and important related Forms. Utilize this exams provide measurable documentation of skills resource – it is excellent! and knowledge Learning where one needs to improve, and having Local Certification proctors and judges are always resources, direction and consultation available to make eager to answer questions regarding the specifics and needed improvements requirements of certification. Career and resume fortification - Certification Discuss questions with Chefs who have already verification through the ACF carries strong weight and undergone the test you plan on taking – they will have merit with many potential employers as a verification great firsthand knowledge about the nuts and bolts of of one‟s skills, experience and overall culinary test requirements, allowances and expectations. professionalism and aptitude Building instructional faculties – as one goes through the certification process, on e becomes a better leader For information on certification contact Chef Eyad Joseph At the Art Institute of California –Inland Empire 909-915-2100 and a better TEACHER. Whether you are a Chef Instructor in a culinary school or are an Executive Chef in a restaurant General career and personal enrichment Chef Eyad Joseph As Chefs commit themselves to American Culinary Federation Certification process, they often encounter issues and questions Chef Eyad Joseph which could be confusing and daunting, and could potentially Certification Chair derail their Certification efforts and commitment. Most often 909-915-2100 this happens when they run into questions for which they have difficulty finding answers. Many resources are available when Chefs encounter such questions: Check the ACF website at http://www.acfchefs.org/certify/crt.html and click on “Professional Development,” then on “Certification.” Certification Verification This will direct you to a wonderful set of resources, Locate ACF chefs who have earned one of ACF’s certifications. Search results will provide not the least of which is the downloadable „Practical the name of the certificant, all current ACF certifications and their city and state. Learn more about ACF certification. Testing Guide available at http://www.acfchefs.org/download/documents/certify/ prc_testing_guide.pdf. In it you will find detailed information regarding the stipulations of and details regarding certification at every level. This guide details Testing Objectives, Testing Guidelines, Facility Requirements (space and equipment allocations, individual equipment and community kitchen equipment availability expectations,) Registration information, Evaluation and Assessment www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association FEATURETTES / CHAPTER NEWS 6 This Months Featured Program Industry Involvement: Creating the leaders Partnering with ProStart Classroom Experience of tomorrow Your partnership in the ProStart program or our First, students learn fundamental culinary and National Restaurant Association Solutions is National ProStart Invitational benefits a national management skills in the classroom. Classroom dedicated to helping ensure that the restaurant and network of students and instructors, and helps experience provides students with the important foodservice industry remains the cornerstone of strengthen the caliber of the future leaders of the skills they will need for success in the industry. And career-and-employment opportunities. Through the restaurant and foodservice industry. Learn more many university hospitality programs accept ProStart program, high school students can learn about all the ways you and your organization can ProStart courses for college credit. career-building skills and get a taste for success in partner with ProStart today. Mentored Work Experience an industry that is hungry for talent. But they can‟t do it alone. Spreading the Word Then ProStart students put that learning to work on the Giving verbal support of the ProStart experience with job in qualified foodservice operations with industry other industry leaders across the community not only professionals. In their mentored work experience, The success of the program and the future of the shows your support towards the future of the students receive mentor support, character industry also depend on industry leaders like you. industry, but helps to give recognition and credibility development and real-world skills that give them a You can help create the leaders of tomorrow by to the students‟ achievements. Supporting their head start toward a career in the industry. supporting ProStart through: education and experience now helps to build toward their future, as well as the industry‟s. National ProStart Invitational Students put their skills to the ultimate test in the Providing Mentored Work Experience The opportunities to help are endless, as well as the rewards your organization will receive in working National ProStart Invitational. This demanding By seeking out ProStart students in your recruitment with ProStart student success. culinary and management competition invites top efforts, you can help students gain real-world students to represent their state, with winning teams experience and practical skills that help to shape their Contact us today to learn more about how you can get competing for scholarships. futures in the foodservice industry. This is also an opportunity to recruit possible long-term employees involved with ProStart. For more information go to: who have already committed themselves to working hard towards a rewarding career in the industry. Program overview: A menu of http://prostart.restaurant.org/ By mentoring a ProStart student, you can help to make a connection between their present exciting offerings ProStart is the two-year career-building program for performance and their future. Mentors provide high school students. Whether students are looking to overall support for their goals, career competence enter the job market directly after graduating, or if they and character development. Download the Mentor‟s plan to attend college, a ProStart graduate makes a Guide to learn more about providing Mentored Work solid candidate for success. Experience to ProStart students. CHAPTER NEWS CHAPTER NEWS: Hello Everyone! This is a message from your local Chapter Web Mistress. It has been rather difficult in getting the newsletters out every month due to time constraints For comments or and other issues. If you had not noticed the previous request for PR committee members in the last shout out we are still looking for candidates questions regarding willing to work with editing and putting together some aspects of the the newsletter or newsletter and website. If interested please contact me via email@example.com website email: You can now send updates and connect to your facebook profile via the chapters website as well as send updates via your status in your profile to firstname.lastname@example.org twitter! Have a Happy St. Patty‟s Day! Your Chapter Web Mistress, Sarah J. Daiello Fonseca www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association MARCH CALENDAR OF EVENTS AND GENERAL 7 GENERAL MEETINGS MEETING: THIS MONTHS MEETING: March 8th Hosted by Chef Luis Martinez HOSTED BY Riverside Marriott - 3400 Market St. Riverside, CA FUTURE MEETING DATES: CHEF LUIS MARTINEZ DATE TYPE HOSTED BY APRIL 12 General SBCC Chef Stacy Meyer Meeting will be hosted at the MAY 10 General IEJobCorp Chef Geurds Riverside Marriott Hotel JUNE 14 General Victoria CC Chef Miguel Jaimes 3400 Market St. JULY 11 Annual Picnic Riverside, CA 92501 951-784-8000 AUGUST 2-5 National Convention March 8, 2010 6:00pm SEPT 13 General AIIECA Chef Eyad Joseph OCT 11 General SBCC Chef Stacy Meyer NOV 5 Chef and Child Fundraiser DEC 28 Elections Dinner Host Undecided MEETINGS ARE GENERALLY ALWAYS HELD THE SECOND MONDAY OF EVERY MONTH UNLESS OTHERWISE NOTED HERE. For more information regarding upcoming meetings you can also visit our website at: http://www.iechefs.org/ - Please RSVP when possible via the website! www.iechefs.org The American Culinary Federation Southern California Chefs & Cooks Association MONTHLY RECIPE 8 This is a versatile recipe. I had the privilege of learning this recipe from a colleague while working at the Mission Inn in Riverside. This Lacquer lends itself well to seafood and poultry preparations. It gives a beautiful “lacquered Finish” and imparts a sweet- acidic touch. I personally love this over Fresh Day Boat Scallops. Complete the recipe as follows, pan roast the Scallops, to get that beautiful golden color, remove scallops from pan when just about done top with lacquer and broil for about 1 minute. Plate and enjoy. Buen Provecho Miguel A Jaimes, Executive Chef Victoria Club Red Pepper Ginger Lacquer Recipe By: Frank Shimazu; Executive Sous Chef Mission Inn Serving Size: 20 Categories: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 128 grams Ketchup 128 grams Vinegar 96 grams Soy sauce 96 grams Sugar 160 grams Red Bell pepper -- Julienne 80 grams Ginger -- Julienne 96 grams White Wine 32 each Garlic clove -- Julienne 2 grams Butter In a Sauce Pot Add Butter Sweat Peppers, Garlic & Ginger Deglaze with White Wine Add Vinegar, Soy Sauce, Ketchup, & Sugar Simmer until Reduced by Half ------------------- Per Serving (excluding unknown items): 55 Calories; trace Fat (5.9% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 354mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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