ACF National Convention: Orlando
Orlando, FL | August 4th-8th, 2019
Pre-registration is closed. On-site registration begins August 4th, 2019.
Learn more about the event on the ACF website.
Come join Cactus IFT at Chase Field to watch the Arizona Diamondbacks play the San Francisco Giants!
Ticket price includes food and drinks, and of course tons of fun and excitement!
Seating is Suite Level and includes all your favorite stadium staples, such as hot dogs, peanuts, popcorn, chips, soda and water, plus a great view of the field!
Please be sure to register by July 31, 2019.
We hope to see you there!
Jun 15-18 2020 are the dates set for the next Association of Nutrition & Foodservice Professionals, ANFP Annual Conference & Expo in Las Vegas, NV, and also the 60th Anniversary of the organization.
Join the Blue Watermelon Project for an open house event on Monday, June 10 from 2-4 p.m.
This will be an opportunity for chefs, food service workers, and school administrators to learn more about our initiative to help schools rethink relationships with food. We will provide information about our work and opportunities for Blue Watermelon Project to get involved in your community.
Information provided on:
Monday, May 13, 2019
Hope for Hunger Food Bank, 5605 N 55th Ave. Glendale, AZ 85301
Two Shifts of volunteers: 9-11 AM and 11 AM – 1 PM
To sign up or ask questions, contact us via the ACFAZ via Facebook page.
Additional information for the event from the Phoenix Recuse Mission, and Chef Garry Waldie, CEC, CEPC, CCE, AAC, HOGT.
“Dear PRM Volunteer,
Thank you for your volunteer service with the Phoenix Rescue Mission. Your efforts on behalf of the Mission are truly appreciated. Your valuable time and services allow us as a Mission to offer superior programs and support to the Valley’s homeless and less fortunate.
All volunteers should be particularly aware of the following:
The minimum age for volunteer service is 12. You will not be permitted to serve if you do not meet this age minimum and are accompanied by an adult.
Please read the Volunteer Guidelines prior to your service.
Please arrive on time. Otherwise it will be necessary to arrange for a substitute.
Please do not bring more volunteers than scheduled, unless previously arranged. We have limited spots available for each service and they are reserved on first come first serve basis. We’ll be happy to schedule others for another time.
Please, dress conservatively, preferably:
Wear jeans or long shorts, T-shirt, etc. NO TANK TOPS OR SPAGHETTI STRAPS ARE ALLOWED!
Closed –toed shoes are a health code requirement. NO FLIP FLOPS OR SANDALS! (Otherwise you will not be able to serve.)
Parking is available in the small lot located on the south side of the building at 55th ave and Luke. Additional parking is available along Luke avenue, please observe and obey all posted parking signage.
We look forward to seeing you. Have fun!
Now is the time to make a difference through delicious food we create. There are more opportunities than ever to be recognized for making a sustainable difference on your menus. For the last four years, chefs across the country have joined The Blended Burger Project™, a movement that strives to make the iconic burger even better for your customers and for the planet by blending at least 25% fresh mushrooms into your burgers.
European Imports firstname.lastname@example.org via auth.ccsend.com
“May 2019 Newsletter Now Available for Download
June brings with it a couple of exciting events for European Imports! We are looking forward to exhibiting again at both the IDDBA Show in Orlando and the Summer Fancy Food Show in New York during the month of June. Download the May Newsletter to see more details for both events!
And although we’re just preparing for the start of summer, it’s
From the Healthy Food Choice in Schools email April 30, 2019
“Tuesday, May 7th from 2:00 to 2:30 pm EST”
Join Patty Hammond, Senior Nutritionist at the Cornell Cooperative Extension of Erie County’s SNAP-Ed/Eat Smart New York: Western New York Region program, as she shares strategies for completing Smarter Lunchrooms Scorecards in school cafeterias.
Through this webinar, participants will learn…
*This webinar will be recorded and a link to the recording will be available at learn.extension.org afterward*
For more information please visit: https://learn.extension.org/events/3658
From the ACF newsletter, The Culinary Insider, April 29, 2019, the ACF National Officers election ballots have been sent out via email. If you are eligible to vote, please do. Show your support for your association by returning the email ballot.
No deadline noted for the return. The ballot email is “ACF Election Coordinator”, email, email@example.com, and the subject line “2019 ACF Offical Election Ballot.”
“If you do not receive a ballot and believe you are eligible to vote, please check your spam and junk folders before contacting the federation. All comments and questions should be directed to firstname.lastname@example.org. “
James Beard is fondly remembered by friends and colleagues as a man who offered unstinting help and encouragement to people embarking on a culinary career. Upholding Beard’s legacy of culinary education and support through our scholarship program is an essential component of the James Beard Foundation’s mission. The JBF National Scholars, The Friends of James Beard Foundation Scholarships and the James Beard Foundation School Scholarships have been established to assist aspiring food study professionals who plan to further their education at a licensed or accredited school. Professional grants are also available for independent work, study, and travel.
The Online Application Deadline: May 15, 2019.
IFTNEXT Start-Up Alley, now bigger and better than ever, is where you can meet one-on-one with a leading group of future-forward entrepreneurs developing some of the most innovative products and solutions in the food science industry.
Space is limited and has reached maximum capacity the last 2 years. Applications are accepted until all spots are filled. The exhibitor package participation fee is $750 and includes the following:
Chicago, IL April 19, 2019 — Today, the National Restaurant Association, in collaboration with the Multicultural Foodservice & Hospitality Alliance (MFHA), introduced a new ServSafe Workplace online training module, “Understanding Unconscious Bias in Restaurants.” The curriculum uses industry-specific scenarios to educate employees and managers about unconscious bias.
“The restaurant industry is as diverse as the communities we serve,” said Sherman L. Brown, Executive Vice President, Training & Certification, National Restaurant Association. “Increasing awareness of unconscious bias and its effects, and equipping our people with the tools they need to manage bias, is essential to the success of our industry.”
Marvel at the Arizona native foods bounty available for those who know where and when and how to harvest them all in a 5-minute musical slide show highlighting just 250 of them at Mark Lewis’ culinary demonstration at the Scottsdale Culinary Festival, 3:30 PM, Sun 14 April. Our 2500 desert ingredients stand the equals of any in the world!
Stick around for the edible science — the chem and
Scottsdale Culinary Festival, Scottsdale Civic Center Mall, 7380 E 2nd St, Old Town Scottsdale https://scottsdalefest.org/
The meeting was held at Barry Goldwater High School’s Culinary Arts department in the school restaurant, Avenue 27. Barry Goldwater High School, BVGHS is part of the Deer Valley Unified School District, and their address is 2820 W. Rose Garden Lane Phoenix, AZ 85027.
You’ll find more information about the program under the BGHS Career and Technical Education tab or on the Culinary Arts program’s website. Culinary Arts
Avenue 27 is the
Before every During the
Starting the ACF Apprenticeship program in Arizona took a step forward with the first confirmed facility and chef on board. Executive Chef Andrew Helmandollar with Casino Arizona will be starting the program for his company and has been waiting for the ACF online material to get through the testing period, which is now done and ready to go. Following up with Chef Helmandollar is next and learning more about the ACF Apprenticeship program.
Another fantastic step forward is connecting with high school culinary arts directors to share with them the ACF Certified Fundamental Cook, CFC certification. Here is the CFC application. For some, the skills and knowledge these students acquire in this program help set the course for their career and with the CFC certification, this gives students their first level of certification when they graduate which will give them an edge in the workforce.
Chef Ryan Mattheis of BGHS hosted the meeting with some of their culinary students and sampled items from their menu. During the general meeting, Chef Mattheis and Chef Dina Alrieri of UMOM had an awesome dialog about the CFC and you could see Chef Mattheis thinking about how that would work for his students. Chef Alrieri ran the pilot program at the Center on Halsted in Chicago, which makes this connection even more exciting. Learn more about her experience with that here.
The students at BGHS learn knife skills,
BGHS also has internships programs available and always looking for to add to their list of potential employers. If you are a chef or food service operator interested in an internship or hiring students, you can learn more here.
We are working on a plan to share the CFC with other Arizona high school culinary art programs and their staff and look forward to sharing more about all of this as it develops.
This type of meeting is part of my “Why” for the Arizona Food Service Network and Chef Student Connect, great things happen when people connect. Next ACFAZ Meeting is April 8th at Metro Tech High School.
The ASU Julie Ann Wrigley Global Institute of Sustainability is hosting an event with, Alice Waters, a lecture presentation on “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture” at Memorial Union, Arizona Ballroom on Wednesday, March 27th.
She’s also been a Vice President of Slow Food International since 2002 and supported the farm to table concept
Thankfully we have Slow Food Phoenix and the Blue Watermelon project in the Phoenix area with many local chefs working together to support and build awareness of what slow foods means.
If you’re interested in learning more about the event and others, click here.
Wednesday, March 27, 2019
2:30 p.m. Doors Open
3:00 – 4:15 p.m. Lecture
4:15 – 5:00 p.m. Reception & Book Signing
Memorial Union, Arizona Ballroom (221)
Arizona State University, Tempe campus