ACF Certification Commission

The commission continues to review and update processes and requirements to remain relevant with the industry. Here are some updates effective Jan. 1:

• Scoresheets: “use of time” has been clarified to award points based on timeliness of completion

• CEPC practical exam: celebration-themed cake has been replaced with truffles/molded chocolate

• CCE requirements for industry work experience can include 1,000 on-the-job hours within the past five years

• Candidates who have taken the CSC exam within the past 10 years do not need to take the practical exam, which has been changed to align with the CSC practical exam

• There is an option to evaluate a live teaching versus a recorded teaching demonstration

• Emeritus eligibility has been streamlined for certified chefs upon reaching the age of 62 or if retired from the industry at any age due to disability

• Updates have been made to the mentor and trainer applications

For more information, visit acfchefs.org/ACF/Certify/ AdminEval

Food Safety Training

AboveTraining Inc./StateFoodSafety, an American Safety Council company, has partnered with ACF to provide special rates on food safety training for ACF members. Credit hours earned through this partnership partially fulfill the 30-hour training requirement to attain ACF certification and can be counted toward the eight hours of continuing education that ACF requires every five years. As part of this partnership, ACF members will receive discounted rates on the following SFS offerings:

• Food Handler

• Food Manager

• Food Allergens

• Alcohol Server

To gain access, log in to the ACF Online Learning Center or visit statefoodsafety.com/CustomPortal/acfchefs

READ THIS!

"Luscious Legacies Cookbook: L'Dor V'Dor: From Generation to Generation,” by ACF Chef Idalee Cathcart, CEPC, owner of L'Dor V'Dor Confections and a Culinary Institute of America graduate, features a variety of comfort-driven recipes like stuffed cabbage rolls, chili, potato-onion rolls and radish candy meant to bring people together and back to the table.

Salut

ACF Chef Jim Churches CEC, CCA, AAC, was promoted to senior corporate executive chef and culinary team leader for Land O’Lakes Dairy Foods. Chef Churches will elevate Land O’Lakes and its culinary footprint in the industry and lead the field-based Land O’Lakes culinary team.

ACF Chef Jacob Kuehn, senior director of culinary services, Kent State, was featured on FoodserviceDirector.com in an article about his team’s transition to self-operated foodservice.

Do you have news or milestones to share? Email it all to communications@acfchefs.org!