June  18, 2013

The ACF Tampa Bay Chapter will host it’s annual AAC Dinner on Sunday September 29th starting at 6 PM.  The year’s dinner will be held at Avila Golf & Country Club, 943 Guisando De Avila, Tampa, FL 33613 phone 850-556-7736.  Contact Cheryl Glass at Cheryl@ACFTampaBay.com for more information.  You can go to the Tampa Bay web site at http://acftampabay.com/event/2013-aac-dinner/  The Tampa Bay Chapter will also be looking for corporate sponsors and donations to help make this event successful.

ACF 2013-2015 National Officers   

Mark Kent, CEC, AAC, chair of the ACF Nominations & Elections Committee,
announced on June 11 that the following candidates secured a majority vote and
will serve as ACF national officers for a two-year term that begins at the
board’s installation during the 2013 ACF National Convention in Las Vegas

■President: Thomas “Tom” Macrina, CEC, CCA, HGT, AAC, product
specialist manager/executive chef, US Foods, Philadelphia

■Secretary: James “Jim” Taylor, CEC, AAC, ACE, MBA, professor,
Columbus State Community College, Columbus, Ohio

■Treasurer: William J. Tillinghast, CEC, AAC, MBA, director of culinary/pastry
programs, The International Culinary School at The Art Institute of
Philadelphia, Philadelphia

■Vice President, Central Region: Kyle Richardson, CEC, CCE, AAC, CHE, ACE,
professor, culinary arts, Joliet Junior College, Joliet, Ill.

■Vice President, Northeast Region: George O’Palenick, CEC, CCE, AAC, associate
professor, Johnson & Wales University, Providence, R.I.

■Vice President, Southeast Region: Michael Deihl, CEC, CCA, AAC, ACE, executive
chef, East Lake Golf Club, Atlanta

■Vice President, Western Region: David Goodwin, CEC, CCA, HGT, AAC, executive
chef/director, culinary operations, Culinary Solutions A La Carte, Minden, Nev.

Lake County School’s are looking for a Culinary Instructor for their high school program. The position is available at Umatilla High School.  The applicant should be either a certified Chef de Cuisine (or working towards certification) or higher and have at least 6 years of industry experience.  Send your resume to the Principal at Umatilla High School or Tavares High School.  Contact Dr. Maggie Teacher, Director of Career & Technical Education at teachoutm@lake.k12.fl.us  You are required to apply on line at www.lake.k12.fl.us
Bella Collina in the Central Florida area is looking for a Sous Chef. Listed below are the requirements:
JOB SUMMARY: Assist the Executive Chef as “second-in-command” of the culinary team supervising food production for all food outlets, banquet events and other functions of the club. Daily responsibilities include supervising culinary personnel, assisting with food production ensuring quality and sanitation standards and controlling food cost. This Sous Chef position provides the opportunity to utilize your skills and creativity to continuously improve our standards in a growing environment.

JOB DUTIES:

Assist the Executive Chef with employee training and professional development, Jonas reports, schedules, monthly inventory, menu planning, pricing and designs, create recipes, cost controls, food and supply requisitions and other administrative duties.

• Prepares, supervises and      manages the daily preparation of soups, sauces, proteins and other foods      to ensure proper portion sizes, cooking methods, food quality, flavor,      plate appeal and garnishing as prescribed by standardized recipes and      banquet orders.
• Assumes complete charge of the      kitchen in the absence of the Executive Chef.
• Helps to adjust staffing for      maximum productivity without neglecting quality.
• Consults with dining service      personnel during daily line-ups.
• Maintain safety and sanitation      of kitchen and storage areas including equipment, food, and supply      inventories.
• Properly procure deliveries      accepting only quality products and ensure correct storage.
• Assist food outlets during peak      service hours.
• Coordinate buffet presentations      and manage banquet food service.
• Continually check “mise en      place” before and during service and inspect presentation of food items to      insure that quality standards are being met.
• Reports all Member/Guest      complaints to Chef and assists in resolving complaints.
• Makes recommendations for      maintenance, repair and upkeep of the kitchen and equipment.
• Submits ideas for future goals,      operational improvements, and personnel management to Executive Chef.
• Maintain professional standards      and codes of conduct as set forth by the Executive Chef and company      handbook.
• Assists with other duties as      instructed by Executive Chef.

BACKGROUND/EXPERIENCE:

• A.O.S. in Culinary Arts      preferred with at least 2 years of Sous Chef or supervisory experience,      preferably in a fine dining/country club environment.
• Experience in employee training      and retention.
• Knowledgeable in HACCP and      health department regulations, policies and procedures.
• Possess passion for quality      food and fresh ingredients with excellent cooking techniques.
• Knowledgeable in classical and      current cooking methods.
• Possess mathematical skills to      compute costs and prepare reports.
• Computer literate in Excel and      point of sale systems with a strong understanding of food management and      basic accounting programs.
• Ability to work in a fast-paced      environment, without compromising food quality.
• Basic English language      communication skills with ability to follow written and oral instructions.
• Pleasant personality,      team-oriented work ethics and professional appearance.
• Ability to work flexible hours      including nights, weekends, and holidays.

Contact: Jeff Clark, Executive Chef
The Club at Bella Collina
16355 Vetta Drive
Montverde, FL 34756
407.469.4926 Direct
407.469.4900 Main
407.469.4010 Fax
jclark@bellacollina.com
www.bellacollina.com

Chef relocating to South Florida in the market for a new career opportunity and was hoping you might take a moment to check out my resume at www.MarkSchoenberg.com.  I’m seeking a Director level Food & Beverage or Operations position; preferably in South Florida (although willing to relocate for the right opportunity).

It will only take a minute and I’d be very appreciative.

Mark Schoenberg
Web: www.MarkSchoenberg.com
Email: maschoenberg@yahoo.com
Cell: (561) 214-0041

Also, view our new employment opportunities section on our web page at www.gulftolakeschefs.com

• Prepares, supervises and manages the daily preparation of soups, sauces, proteins and other foods to ensure proper portion sizes, cooking methods, food quality, flavor, plate appeal and garnishing as prescribed by standardized recipes and banquet orders.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Helps to adjust staffing for maximum productivity without neglecting quality.
• Consults with dining service personnel during daily line-ups.
• Maintain safety and sanitation of kitchen and storage areas including equipment, food, and supply inventories.
• Properly procure deliveries accepting only quality products and ensure correct storage.
• Assist food outlets during peak service hours.
• Coordinate buffet presentations and manage banquet food service.
• Continually check “mise en place” before and during service and inspect presentation of food items to insure that quality standards are being met.
• Reports all Member/Guest complaints to Chef and assists in resolving complaints.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and equipment.
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
• Maintain professional standards and codes of conduct as set forth by the Executive Chef and company handbook.
• Assists with other duties as instructed by Executive Chef.

BACKGROUND/EXPERIENCE:

• A.O.S. in Culinary Arts preferred with at least 2 years of Sous Chef or supervisory experience, preferably in a fine dining/country club environment.
• Experience in employee training and retention.
• Knowledgeable in HACCP and health department regulations, policies and procedures.
• Possess passion for quality food and fresh ingredients with excellent cooking techniques.
• Knowledgeable in classical and current cooking methods.
• Possess mathematical skills to compute costs and prepare reports.
• Computer literate in Excel and point of sale systems with a strong understanding of food management and basic accounting programs.
• Ability to work in a fast-paced environment, without compromising food quality.
• Basic English language communication skills with ability to follow written and oral instructions.
• Pleasant personality, team-oriented work ethics and professional appearance.
• Ability to work flexible hours including nights, weekends, and holidays.

Contact: Jeff Clark, Executive Chef The Club at Bella Collina 16355 Vetta Drive Montverde, FL 34756 407.469.4926 Direct 407.469.4900 Main 407.469.4010 Fax jclark@bellacollina.com www.bellacollina.com
Lake County School’s are looking for a Culinary Instructor for their high school program. The position is available at Umatilla High School.  The applicant should be either a certified Chef de Cuisine (or working towards certification) or higher and have at least 6 years of industry experience.  Send your resume to the Principal at Umatilla High School.  His email is CampbellR@lake.k12.fl.us. Also copy Dr. Maggie Teacher, Director of Career & Technical Education at teachoutm@lake.k12.fl.us  You are required to apply on line at www.lake.k12.fl.us
Chef relocating to South Florida in the market for a new career opportunity and was hoping you might take a moment to check out my resume at www.MarkSchoenberg.com.  I’m seeking a Director level Food & Beverage or Operations position; preferably in South Florida (although willing to relocate for the right opportunity).   It will only take a minute and I’d be very appreciative.     Mark Schoenberg Web: www.MarkSchoenberg.com Email: maschoenberg@yahoo.com Cell: (561) 214-0041
Also, view our new employment opportunities section on our web page at www.gulftolakeschefs.com

Lake County School’s are looking for a Culinary Instructor for their
high school program. The position is available at Umatilla High School.
The applicant should be either a certified Chef de Cuisine (or working towards
certification) or higher and have at least 6 years of industry
experience.  Send your resume to the Principal at Umatilla High
School.  His email is CampbellR@lake.k12.fl.us. Also copy Dr. Maggie
Teacher, Director of Career & Technical Education at teachoutm@lake.k12.fl.us
You are required to apply on line at www.lake.k12.fl.us

Ken also with help from his fellow chefs and staff earned accreditation through the ACF for Lake Culinary Institute, a program of Lake Technical Center, has a day program for adults and dual-enrolled high school juniors and seniors. Credits earned from high school culinary arts programs may be transferred to Lake Culinary Institute.  Along with the day program, there is an apprenticeship program for cooks who are working full time in the industry. This apprenticeship program meets on Monday evenings and enrolls students employed in Lake, Citrus, Sumter, Marion and Alachua Counties.

Ken is married to Rachel Koenig and has two sons, Kyle and Michael and one grandchild Ayden. They have lived in Eustis for the past 18 years. Ken is very active in the community, coaching a variety of sports for his sons’ teams. Ken also plays a very active role in the Gulf-to-Lakes Chefs and Cooks Association fundraising activities. Over the past few years, the association has raised over $15,000 for scholarships which allow students to pursue careers in the culinary arts field.

Although my training was classical with studying Escoffier and apprenticing under a Master Chef; Julia Child was one person who amused me and inspired my cooking.

Each chef or cook can look back at people who influenced their food, for me it was three main people. When I was 17 I met Paul Prudhomme, he gave me advice and inspiration I never forgot. This past summer at the National ACF Convention I saw Chef Prudhomme once again and was able to sit and thank him.

Another person who influenced my cooking was my dad, he loved to cook and with ten children every night it was like working in a restaurant.

Third, but not least, was meeting Julia Child at one of the first Aspen Food and Wine festivals. Julia could make you laugh and more importantly remind us why we cook with such love. She told me when she visited the restaurant that I was chef at that I should never forget: food is fun and walk-ins are for yelling.

So who was/is your inspiration? How often do we forget food is fun and after the smoke clears the high of the accomplishment is greater than any failure.  While we enter the summer months contemplate where each of us has come from, who gave us our desire to succeed, and remember after it is said and done: Who will you inspire and leave the same love of food as someone gave you?

The ACF although may not always excite you, or the meetings can be a little inconvenient, but we are a fellowship of people who love food and truly find it fun. Our connections, memories, and accomplishments mean nothing if there is anyone to share them with.

Get involved, share your love and experiences and maybe even learn to love food even more.

John Bell, CEC , ACE

President, ACF Gulf to Lakes Chefs & Cooks Association

chefbell3@aol.com

Chef Maria Isabel Crisanti, M.B.A.

Expectations:

• Experienced Restaurant Chef comfortable with international cuisine & flavors
• Must be creative & presentation conscious
• Be able to produce – hands-on and train staff in the delivery of quality dishes for Dinner, Sunday Brunch, and Lunch
• Safe Serve Compliance, Food Cost Savvy, Excellent Waste Mgmt., Food and Labor Costs Control to maximize bottom line profitability
• Beach Side Café since 2003 –history of savory dishes wine pairings, house made desserts, featuring affordable, tasty cuisine at a waterfront setting
• Open 5 days /week: closed T/W  [1 Month Vacation from mid-September –mid October]
• Monthly features: beer club, wine clubs, seasonal wine dinners, theme nights…historically, Italian, Thai, Mexican, BBQ
• Holiday menus: coming 4^th of July BBQ Buffet
• Special events: 40 p wedding dinner  June 14th
  `20 p commitment ceremony June 21^st
  ~40 p wedding weekend Aug 11
  We are looking for a stable, solid fit with the potential for the next chef to in fact buy into the restaurant over time.
  Send your resume/CV to my dear friend Sheryl Smith at sheryl@sandcastleonthebeach.com

 Needed for the  Summer Season in the cool mountains of North Carolina. This position will involve assisting the Executive Chef in the day to day operation of the food and beverage for the Club.  We are looking for  this chef to  handle various duties in the kitchen.  It is a fast paced position wherein you will be moving around where needed.  Banquet and garde manger experience is totally necessary.  If you are just coming out of culinary school and have the energy and talent and desire to work for an excellent Chef during the summer, let us know. You will perform and learn during this seasonal experience.  This starts now and goes until the first week in November.

Ideal candidates are located here  on the East Coast

Salary:   950/week with use of the club amenities and with a two bedroom apartment at no charge.

Please send resume in
Word attachment  to  Bedelia von Paulhus   bvon3@yahoo.com
or call me at 252-635-1983