FOR IMMEDIATE RELEASE ACF National Convention to Highlight Culinary Skills, International Cuisine and Education St. Augustine, FL (June 18, 2002) - The American Culinary Federation (ACF), the oldest and largest organization of professional chefs in the United States, will host chefs and cooks from across the country and abroad during the 2002 ACF National Convention, which will be held July 21-25 at the MGM Grand Hotel in Las Vegas. International cooking demonstrations and educational culinary seminars designed to hone participants' culinary skills and expand their culinary talents will be the focal point of this year's convention, along with a variety of cooking competitions. Certified Master Chef Edward G. Leonard, ACF president, will also discuss his plans and new vision for the organization during the General Session on July 22. This year's convention will include a specialized focus on developing culinary skills and re-energizing culinarians' passion for cooking - a new area of emphasis for 2002. Seminars will include special demonstrations by world-renowned chefs including Paul Prudhomme, owner of Magic Seasoning Blends and K-Paul's Louisiana Kitchen in New Orleans, and Martin Yan, host of Yan Can Cook, in addition to more than a dozen national and international culinary legends. "The ACF Convention's new focus on delivering culinary skills and education makes this year a real turning point for our organization," said Leonard. "Never in our history has there been so much diverse education in one place." A special series of "Master Chef World Cuisine" seminars will be offered by certified master chefs showcasing world cuisine skills, techniques and cooking trends. These premier sessions include "Regional German Cuisine," by Certified Master Chef Klaus Friedenreich, chair of the Culinary Arts Program at The Art Institute of Fort Lauderdale; " Eastern European Pastries and Desserts," by Certified Master Pastry Chef Jan Bandula, director of the baking and pastry program at Baltimore International College's School of Culinary Arts; and "Regional Dishes from My European Heritage," by Certified Master Chef Rudolph Speckamp, chef-owner of Rudys' 2900, Finksburg, Md. A variety of additional sessions will be offered by culinary educators and chefs throughout the convention including "Childhood Favorites for Restaurants, Floridian-Influenced Cuisine, Snackology: A Plunge into Global Snacks, Guatemalan Regional Cooking, Flavors of Mexico, Culinary Tour of Peru, Buffet Ice Sculptures Under One Hour" and "Pan Smoking," to name a few. More than 30 seminars will be offered over the course of the five-day convention. In addition to hosting educational seminars during convention, ACF will facilitate tryouts for National Youth Team USA 2004 - the team of students who will represent the United States at the International Culinary Olympics, a quadrennial event held in Erfurt, Germany. For a full schedule of convention events and seminars, visit www.acfchefs.org/events/natcon02/ntl02.html. About the American Culinary Federation (ACF) Founded in 1929, the American Culinary Federation is the largest and most prestigious chefs' organization in the United States. ACF's goal is to make a positive difference for culinarians internationally through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. About the ACF Convention The American Culinary Federation's annual convention brings together chefs, cooks, culinary educators, and food industry representatives from across the country in a dynamic environment of competition, learning and professionalism. The 2002 ACF National Convention will be held July 21-25 at the MGM Grand Hotel & Casino in Las Vegas. Last year, the convention attracted 2,500 ACF members, exhibitors and trade show visitors. For convention information, visit www.acfchefs.org Media Contact: Tara Rogers Lord, Sullivan & Yoder Public Relations 614-825-1801 trogers@lsy.com |