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  • Countdown to Opportunity: The Club & Hotel Controllers Conference 2018

    Written By: Laura Resco, official event guest blogger for the HFTP Club and Hotel Controllers Conference 2018 - One of the most important jobs of a graduate student is to produce original research that furthers the existing knowledge within an industry.

  • Primary Club Metrics

    Survey results identify which metrics are most often used to determine performance. By Agnes DeFranco, Ed.D., CHAE; Tanya Venegas, MBA, MHM, CHIA; and Amanda Belarmino

  • Controllers, Drive Your Professional Development: Attend CHCC 2018

    Club and hotel controllers: Do not miss the opportunity to get behind the wheel and take control of your own professional development. The Club and Hotel Controllers Conference (CHCC) — co-located with the world’s largest hospitality technology show HITEC® Houston at the George R.

  • Job Description Template: Club Accounting Positions

    The HFTP Americas Research Center has developed example job descriptions for club accounting positions. The process involved reviewing sample job descriptions, and compiling the information into standardized job descriptions.

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The kitchen skills all cooks should have

American Culinary Federation·18 July 2018
Congratulations to the winners of the SkillsUSA National Culinary Competition!
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Ready to become a CMC Chef?

American Culinary Federation·29 June 2018
Countless Mix-and-Match Options: Constellation™ dinnerware from Libbey®
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Why do chefs wear toques?

American Culinary Federation·22 May 2018
Upcoming Events & Member News * Cook. Craft. Create. ACF National Convention & Show, July 15-19 * Career Fair July 17-18 at Cook. Craft. Create. * Gallapher Association Solutions Business Insurance * Experts Wanted - Writers and Sources needed for ACF Publications * Visit the ACF Booth at the National Restaurant Association Show May 19-22 * May's Ingredient of the Month is Peas! *

Peter Hodgson, CEC, AAC Receives Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation

American Culinary Federation· 3 April 2018
Peter Hodgson, CEC, AAC, executive chef for Chartwells Higher Education Dining Service at the University of Utah, has been honored by the American Culinary Federation (ACF) with the Western region's Dr. L.J. Minor Chef Professionalism Award. Hodgson received the award during ChefConnect: Newport Beach, the second of ACF's 2018 professional development events.

John Selick, CEC, CCA Receives Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation

American Culinary Federation· 3 April 2018
John Selick, CEC, CCA, senior culinary manager at Sodexo Healthcare Services for University Hospitals Cleveland, has been honored by the American Culinary Federation (ACF) with the Northeast region's Dr. L.J. Minor Chef Professionalism Award. Selick received the award during ChefConnect: Charlotte, the first of ACF's 2018 professional development events.

Joe Alfano, CEC, AAC Receives Dr. L.J. Minor Chef Professionalism Award from the

American Culinary Federation· 3 April 2018
Joe Alfano, CEC, AAC, park executive chef of Universal Orlando's Islands of Adventure and Volcano Bay Water Theme Park, has been honored by the American Culinary Federation (ACF) with the Southeast region's Dr. L.J. Minor Chef Professionalism Award. Alfano received the award during ChefConnect: Charlotte, the first of ACF's 2018 professional development events.

Kevin Brennan, CEC, AAC Receives Dr. L.J. Minor Chef Professionalism Award from the American Culinary Federation

American Culinary Federation· 3 April 2018
Kevin Brennan, CEC, AAC, executive chef of the Detroit Athletic Club, has been honored by the American Culinary Federation (ACF) with the Central region's Dr. L.J. Minor Chef Professionalism Award. Brennan received the award during ChefConnect: Newport Beach, the second of ACF's 2018 professional development events.
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The Culinary Insider: February 19, 2018

American Culinary Federation·21 February 2018
Any Certification Evaluator interested should submit an application as soon as possible. Approved Mentor Training will be held at ChefConnect: Charlotte and ChefConnect: Newport Beach. For more information, please contact certify@acfchefs.net.
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The Culinary Insider: February 5, 2018

American Culinary Federation· 7 February 2018
Set the stage for your contemporary and innovative presentations. Constellation™ dinnerware from Libbey®, featuring Microban® technology, comes in three modern designs and mix-and-match Universal Accessories. All patterns use our brightest-ever white porcelain to flexibly complement any setting, while brilliantly showcasing every dish. (Shown in modern Galileo™ pattern.)
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American Culinary Federation Announces Keynote Speakers for 2018 Professional Development Events

American Culinary Federation·22 January 2018
The American Culinary Federation (ACF), the leading membership organization for chefs and culinary professionals in North America, today announced the keynote speakers for its 2018 schedule of professional development events.
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The Culinary Insider: December 11, 2017

American Culinary Federation·15 December 2017
Each year, the National Restaurant Association (NRA) surveys ACF members to predict food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peek into which food, beverages and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018.
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American Culinary Federation Announces Three Certified Master Chefs(r) After Rigorous Eight-Day Test

American Culinary Federation·11 October 2017
After an exciting display of culinary expertise, Gerald Ford, CMC, Joseph Leonardi, CMC, and Shawn Loving, CMC, were named to the prestigious group of culinarians known as Certified Master Chefs® (CMCs®) by the American Culinary Federation (ACF). The ACF Certified Master Chef designation is the highest level of professional certification that a chef can receive in the United States. The 2017 exam took place Sept. 30-Oct. 7 at Schoolcraft College in Livonia, Michigan.
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The Culinary Insider: October 2, 2017

American Culinary Federation· 3 October 2017
The ACF Certified Master Chef exam is being administered at Schoolcraft College, Livonia, Michigan. During this progressive eight-day exam, candidates will verify their skills, professionalism and mastery of cooking. Members can follow the candidates' journey on Facebook, Instagram, Twitter and view additional photos on ACF's Flickr page.
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The Culinary Insider: September 18, 2017

American Culinary Federation·21 September 2017
We have all seen and heard about the devastation caused by Hurricanes Harvey and Irma. Our thoughts and prayers are with each person affected by the catastrophes. Funds from the American Culinary Federation Education Foundation (ACFEF) Disaster Relief Fund are available to assist ACF members, schools with ACFEF programmatic accreditation and their students, communities and individuals affected by catastrophic events and natural disasters. This form is also in the Members Portal.
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Top U.S. Chefs Face Ultimate Challenge to Achieve American Culinary Federation Certified Master Chef(r) Distinction

American Culinary Federation·19 September 2017
Ten leading chefs from across the U.S. will take the ultimate culinary challenge to earn the American Culinary Federation (ACF) Certified Master Chef® (CMC®) title, the highest level of certification in the U.S. that a chef can receive. The eight-day exam takes place Sept. 30 to Oct. 7 at Schoolcraft College in Livonia, Michigan, and will test candidates’ expertise, skill and creativity across multiple cuisines.
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The Culinary Insider: September 5, 2017

American Culinary Federation·18 September 2017
We have all seen and heard about the devastation caused by Hurricane Harvey. Our thoughts and prayers are with each person affected by the catastrophe. The well-being of our members is very important to us and we wanted to provide an update on disaster relief efforts and how ACF chefs can help.
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Ralph Feraco, CEC, AAC, Receives National Dr. L.J. Minor Chef Professionalism Award at the 2017 American Culinary Federation National Convention

American Culinary Federation·26 July 2017
—Ralph Feraco, CEC, AAC, executive chef at Kensington Golf and Country Club, Naples, Florida, was honored by the American Culinary Federation (ACF) with the national Dr. L.J. Minor Chef Professionalism Award. Feraco received the award during the Chef Professionalism Dinner at Cook. Craft. Create. ACF National Convention & Show held in Orlando, Florida, July 9-13. “Being the recipient the Dr. L J. Minor Chef Professionalism Award means everything to me because it recognizes 25 years of service to the industry and beyond,” said Feraco. “Every chef wants to be recognized for their talent and cooking skills, but to be recognized for what you do other than cooking is a true honor and a humbling experience.”
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Kendall College School of Culinary Arts Wins the Baron H. Galand Culinary Knowledge Bowl at 2017 American Culinary Federation National Convention

American Culinary Federation·26 July 2017
— Students from Kendall College School of Culinary Arts, Chicago, Illinois, proved they have the culinary expertise to win the 2017 Baron H. Galand Culinary Knowledge Bowl. The competition, sponsored by American Technical Publishers and Vitamix, took place at Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, July 9-13. Kendall College team members Brandy Freberg, Joshua Ludwig, Nikhil Bendre, CC, and Benton Givens, faced off against three other ACF regional teams in the “Jeopardy”- style competition. Kendall College assistant professor Wook Kang, CEC, coached the team and Nelia Salvi, CC, a former Kendall College Knowledge Bowl competitor, was the assistant coach. Since 2010, Kendall College has claimed the national Knowledge Bowl title four times and the regional title eight times. members of Chefs & Culinary Professionals of Chicagoland
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Michael Beriau, CEC, AAC, Receives 2017 Hermann G. Rusch Chef's Achievement Award at American Culinary Federation National Convention

American Culinary Federation·26 July 2017
—Michael Beriau, CEC, AAC, foodservice consultant and Northeast Chairman for the ACF National Culinary Competition Committee, East Falmouth, Massachusetts, received the 2017 Hermann G. Rusch Chef’s Achievement Award from the American Culinary Federation (ACF) at Cook. Craft. Create. ACF National Convention & Show held in Orlando, July 9- 13. The Hermann G. Rusch Chef’s Achievement Award began in 2002. The award honors chefs who have demonstrated a high level of commitment to ACF and the advancement of the culinary profession. The award is named in honor of Hermann G. Rusch, AAC, (1907–1997), an ACF member instrumental in the advancement of the culinary profession through leadership and the enrichment of students.
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Dan Boman, CEPC, Named 2017 Pastry Chef of the Year at the American Culinary Federation National Convention

American Culinary Federation·26 July 2017
—The best pastry chef in the nation, according to the American Culinary Federation (ACF), is Dan Boman, CEPC, chef instructor, Art Institute of Phoenix. Boman received the title of ACF Pastry Chef of the Year and $5,000 after winning a national competition during Cook. Craft. Create. ACF National Convention & Show in Orlando, Florida, July 9-13. The ACF Pastry Chef of the Year award, sponsored by Plugrá® European Style Butter, was established in 2004 and recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Four finalists from ACF regions competed at the national convention after first being nominated by colleagues and then winning their respective regional competitions.
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Drew Garms, Executive Chef of The Everglades Club, Named 2017 U.S.A.'s Chef of the Yeartm at the American Culinary Federation National Convention

American Culinary Federation·26 July 2017
The best chef in the nation, according to the American Culinary Federation (ACF), is Drew Garms, executive chef, The Everglades Club, Palm Beach, Florida. Garms received the title of 2017 U.S.A.’s Chef of the Year and $5,000 after winning a national competition at Cook. Craft. Create. ACF National Convention & Show held in Orlando, Florida, July 9-13. “The opportunity to train and push myself beyond my daily duties in the kitchen is something that has defined my entire career,” said Garms. “Winning the title of U.S.A.’s Chef of The Year is an unbelievable honor, but the knowledge and experience gained through countless hours of research and practice is the true reward.”
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Costa Magoulas, CEC, CCE, CCA, AAC, Named 2017 National Chef Educator of the Year by the American Culinary Federation

American Culinary Federation·26 July 2017
Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, received the American Culinary Federation (ACF) 2017 Chef Educator of the Year Award at Cook. Craft. Create. ACF National Convention & Show held in Orlando, Florida, July 9-13. “Being a chef is a pure and noble profession,” said Magoulas. “Pure because we receive our satisfaction from pleasing others; noble because we touch the lives of people in a positive way with food that can last a lifetime. I have the greatest job in the world teaching young culinarians to pass that special gift on to others.”
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Utah Valley University Student Madeline Black Wins American Culinary Federation 2017 National Student Chef of the Year Competition

American Culinary Federation·26 July 2017
The best student chef in the nation, according to the American Culinary Federation (ACF), is Madeline Black, a student of Utah Valley University (UVU), Orem, Utah. Black received the 2017 ACF Student Chef of the Year award after winning a competition at Cook. Craft. Create. ACF National Convention & Show held in Orlando, Florida, July 9-13. “Becoming the ACF Student Chef of the Year was an once-in-alifetime opportunity. I feel so blessed to have been able to compete in Florida, let alone win this amazing title,” said Black. “I could not have won the award on my own. As a first year student, I not only was learning from my chef mentor, Todd Leonard, CEC, but from every chef at Utah Valley University Culinary Arts Institute whose class I was in as I prepared to compete. I feel like the luckiest person on earth and give all the glory to God for the chance to develop my skills so much quicker than I would have on my own. When times got tough, I felt power from above pushing me on and guiding my actions.”

Hawaii-Kapi'olani Community College Student Team Wins 2017 ACF Western Region Student Team Championship

American Culinary Federation· 3 March 2017
Hawaii-Kapi'olani Community College Student Team from Honolulu, Hawaii, won the American Culinary Federation (ACF) Western Region Student Team Championship at the ACF Central and Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois.

Madeline Black Named 2017 American Culinary Federation Western Region Student Chef of the Year

American Culinary Federation· 3 March 2017
Madeline Black, student, Utah Valley University (UVU) Culinary Arts Institute, Orem Utah, was named 2017 American Culinary Federation (ACF) Western Region Student Chef of the Year at the ACF Central and Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois.

Dan Boman, CEPC, Named 2017 American Culinary Federation Western Region Pastry Chef of the Year

American Culinary Federation· 3 March 2017
—Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, was named 2017 American Culinary Federation (ACF) Western Region Pastry Chef of the Year at the ACF Central and Western Region Culinary Salon held at Joliet Junior College, Joliet, Illinois

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