VERONA, N.Y. — The growing use of local foods in foodservice — including the revival of traditional cooking recipes and methods — is creating a new risk in food safety.

Other changes in the kitchen are also creating safety challenges, including the development of prepared foods for take-away; new cook/holding methods such as sous vide and cook-chill; and an operator-driven effort to extend the local-food season by using various storage techniques. Use of farmer’s market products and ingredients can also pose food-safety challenges.

VERONA, N.Y. — In a state-of-the-union-style address delivered at the 2013 ACF Northeastern Conference in New York, Michael Ty, president of the American Culinary Federation (ACF), was enthusiastic about the association’s accomplishments in recent years and cautiously optimistic about its future.

“I’m glad to report that over the past three years we’ve built a surplus of $1 million, a great improvement on the losses experienced in previous years,” he said. “Our financial stewardship is strong, but we’ve also improved or built new links with 35 other related industry groups, an important leadership role for the ACF as the largest [20,000 to 21,000 member] association.” He also cited an ACF program to build professionalism in its management by establishing “officer-training” initiatives for elected officials.

VERONA, N.Y. — A five-student Canadian chef team from Barrie, Ont.’s Muskoka & District Chef’s Association (MDCA) Junior Chapter challenged eight teams from the American Culinary Federation’s (ACF) Northeastern Region in the prestigious Baron H. Galand Culinary Knowledge Bowl competition.

Led by David Jones CCC, MDCA president and chef/teacher, the junior team scored well in the first two rounds of an up-to-nine-round event, with a 170-point lead in the first round and a 140-point gain in the second round.

VERONA, N.Y. — The American Culinary Federation’s (ACF) 2013 Northeast Regional Conference is underway in Verona, N.Y.

Themed “Experience the Power of Connection” more than 400 chefs, students and foodservice professionals are registered for the culinary event, which offers workshops, a tradeshow, culinary competitions and other activities, including educational programming leading to certification as well as networking opportunities.