cathlepper@yahoo.co.uk 20th March 2009 Association Culinaire Française Website re-design project design proposal Content 1 Proposal descripton, with pros and cons 2 Sitemap 3 Design proposal 1 About page 4 Design proposal 1 Recipes page 5 Design proposal 2 About page 6 Design proposal 2 Recipes page 7 Design proposal 2 About page darker colour version 8 Design proposal 2 About page darker colour version with modification to header Proposal Description Proposal 1 Proposal 1 takes its colour scheme from the ACF logo, highlighting the logo and strengthening the identity of the ACF. This design uses large photographic images as header background to add visual interest to the page. The images will vary from page to page and aim to enhance each site section with relevant imagery. The navigation is in the vertical left side column and present throughout the site. strengths: reminiscent of the previous site in layout and feel which will feel familiar to regular site visitors. weaknesses: structural design elements might look too 'busy' - site colours reflect the logo more strongly than instilling a sense of the luxury of food - images in the header are large and may take longer to load than the current site or Proposal 2 site. Proposal 2 Proposal 2 takes a different approach - focusing more on creating a feel of a clean kitchen from which delicious food will originate. Using light colours and more white space - this design feels more friendly and elegant. A neutral light pastel green is used for headers, to offset against the soft brown text (a shade taken from the logo), combined with white to project an image of cleanliness, a good combination with anything relating to food. Images in circles in the header give a modern feel, while indicating the purpose of the ACF. The blue and greyish hues of text reflect images in the header and tie in the blues of the logo. The header and main navigation is fixed and stays present throughout the site. Variation and visual interest are maintained via the right hand column, w panels with images invite visitors to pages of interest. A sitemap page has been added, for ease of navigation around the site. strengths: Light, clean and more elegant image is easy on the eye and good for promotion of a food theme, a more liberal layout allows for easy skim-reading of content and easy access to the more themed pages (right hand column links). weaknesses: the light shades might appear too bright, depending on personal tastes. Notes The above pages are mockups of typical pages of the website. Their purpose is to represent the design for approval - layout might vary from page to page slightly due to the nature of the final content. The homepage will be designed specifically as the last element to ensure strongest impact on launch. The images used in the mockups are from the stock photo website123rf.com, and must be paid for (small amount for each) if they are to be used on the ACF website.
Sitemap Version 2 Association Culinaire Française Website about/ history homepage ACF branches benefits accredited courses magazine London branch Thames Valley branch North West colleges benefits external colleges sites magazine archives external links to useful sites recipe archives recipe website archives London branch comittee members all (by branch) all (by branch) forms details competition details
Association Culinaire Française promoting French culinary arts in the UK about - The history of the ACF home about ACF branches The Association Culinaire Française is extremely proud of its heritage. It assumed the title in 1932 following the merger of the Club Culinaire, founded in 1845 and the Société Culinaire Française, founded by Mr Emile Fetu and the universally known Chef de Cuisine, Mr Auguste Escoffier in 1903. Join now What are the benefits of joining the ACF? accredited courses La Cuisine magazine Find a course of Escoffier Look up ACF accredited colleges and find a course to suit you.. Original logo of the ACF The importance of the ACF to the profession was quickly recognised by the Right Worshipful, the Lord Mayor of Westminster and His Excellency the French Ambassador, who both gave it their patronage. We are honoured that their successors continue this tradition today. Nowadays, we have the benefit of modern ideas, but the Association also continues in the spirit of its founders. It was and still is an association created and managed by chefs, for chefs. Our ideas have progressed with the times, but our aims remain unchanged. Principally, these are to maintain professional standards of cuisine and to encourage learning and skills. We have a fine library, based at our offices in central London, which members can access (by appointment only). We work closely with many colleges nationwide and our accreditation of approved training courses underpins our commitment to young and aspiring chefs. As you will see on our annual calendar of, the ACF is involved in organising, demonstrations and other promoting the art of cuisine. We hope that you will become a regular participant at our social and instructive functions. I look forward to meeting you in the future, Mr William Hamelin President home ACF branches courses magazine
Association Culinaire Française promoting French culinary arts in the UK Recipe - Tarte Tatin home about ACF branches This classic French dessert can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. Recipe Archives La Cuisine magazine Marinated Brie and Goats Cheese of Escoffier Salmon with Green Peppercorns and Orange Ingredients For the pastry 320g/11oz plain flour 225g/8oz ice-cold butter 110g/4oz icing sugar 3 free-range egg yolks Boeuf Bouginon Chicken Chasseur For the filling 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges ¼ lemon 110g/4oz caster sugar 110g/4oz butter To serve double cream or vanilla ice cream Pork Fillet with Prunes Chicken with Chanterelle Mushrooms Daube en Boeuf a la Provencal Profiteroles Au Chocolate Method 1. Preheat the oven to 250C/500F/Gas 9. 2. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble bread crumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. 3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. 4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. 5. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. 6. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. 7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. 8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. 9. Serve warm with double cream, crème fraîche or vanilla ice cream. more home ACF branches colleges magazine
Association Culinaire Française Promoting French culinary arts in the UK home about ACF branches sitemap about - The history of the ACF The Association Culinaire Française is extremely proud of its heritage. It assumed the title in 1932 following the merger of the Club Culinaire, founded in 1845 and the Société Culinaire Française, founded by Mr Emile Fetu and the universally known Chef de Cuisine, Mr Auguste Escoffier in 1903 `La cuisine magazine Download the latest issue of the ACF s magazine This month s recipe: Tarte Tatin Plus more in our archives Original ACF logo The importance of the ACF to the profession was quickly recognised by the Right Worshipful, the Lord Mayor of Westminster and His Excellency the French Ambassador, who both gave it their patronage. We are honoured that their successors continue this tradition today. Visit our member colleges and find an ACF accredited course to suit you Nowadays, we have the benefit of modern ideas, but the Association also continues in the spirit of its founders. It was and still is a Society created and managed by Chefs, for Chefs. Our ideas have progressed with the times, but our aims remain unchanged. Principally, these are to maintain professional standards of Cuisine and to encourage Learning and Skills. We have a fine library, based at our offices in central London, which members can access (by appointment only). We work closely with many colleges nationwide and our accreditation of approved training courses underpins our commitment to young and aspiring chefs. As you will see on our annual calendar of, the ACF is involved in organising, demonstrations and other promoting the art of Cuisine. We hope that you will become a regular participant at our social and instructive functions. I look forward to meeting you in the future, Mr William Hamelin New to the UK? Start to find your way around right Find out all about the of Auguste Escoffier home ACF branches sitemap magazine
Association Culinaire Française Promoting French culinary arts in the UK home about ACF branches sitemap Recipe of the month Tarte Tatin This classic French dessert can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. recipe archives Marinated Brie and Goats Cheese Salmon with Green Peppercorns and Orange Boeuf Bouginon Chicken Chasseur Pork Fillet with Prunes Chicken with Chanterelle Mushrooms Daube en Boeuf a la Provencal Profiteroles Au Chocolate Ingredients For the pastry 320g/11oz plain flour 225g/8oz ice-cold butter 110g/4oz icing sugar 3 free-range egg yolks For the filling 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges ¼ lemon 110g/4oz caster sugar Method 1. Preheat the oven to 250C/500F/Gas 9. 2. First, make the pastry. In a food processor, mix the flour butter and icing sugar just until they resemble bread crumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. 3. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. 4. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. 5. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. 6. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. 7. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. 8. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. 9. Serve warm with double cream, crème fraîche or vanilla ice cream. `La cuisine magazine more Download the latest issue of the ACF s magazine Visit our member colleges and find an ACF accredited course to suit you New to the UK? Start to find your way around right Find out all about the of Auguste Escoffier home ACF branches sitemap magazine
Association Culinaire Française Promoting French culinary arts in the UK home about ACF branches sitemap about - The history of the ACF The Association Culinaire Française is extremely proud of its heritage. It assumed the title in 1932 following the merger of the Club Culinaire, founded in 1845 and the Société Culinaire Française, founded by Mr Emile Fetu and the universally known Chef de Cuisine, Mr Auguste Escoffier in 1903 `La cuisine magazine Download the latest issue of the ACF s magazine This month s recipe: Tarte Tatin Plus more in our archives Original ACF logo The importance of the ACF to the profession was quickly recognised by the Right Worshipful, the Lord Mayor of Westminster and His Excellency the French Ambassador, who both gave it their patronage. We are honoured that their successors continue this tradition today. Visit our member colleges and find an ACF accredited course to suit you Nowadays, we have the benefit of modern ideas, but the Association also continues in the spirit of its founders. It was and still is a Society created and managed by Chefs, for Chefs. Our ideas have progressed with the times, but our aims remain unchanged. Principally, these are to maintain professional standards of Cuisine and to encourage Learning and Skills. We have a fine library, based at our offices in central London, which members can access (by appointment only). We work closely with many colleges nationwide and our accreditation of approved training courses underpins our commitment to young and aspiring chefs. As you will see on our annual calendar of, the ACF is involved in organising, demonstrations and other promoting the art of Cuisine. We hope that you will become a regular participant at our social and instructive functions. I look forward to meeting you in the future, Mr William Hamelin New to the UK? Start to find your way around right Find out all about the of Auguste Escoffier home ACF branches sitemap magazine
Association Culinaire Française Promoting French culinary arts in the UK home about ACF branches sitemap about - The history of the ACF The Association Culinaire Française is extremely proud of its heritage. It assumed the title in 1932 following the merger of the Club Culinaire, founded in 1845 and the Société Culinaire Française, founded by Mr Emile Fetu and the universally known Chef de Cuisine, Mr Auguste Escoffier in 1903 `La cuisine magazine Download the latest issue of the ACF s magazine This month s recipe: Tarte Tatin Plus more in our archives Original ACF logo The importance of the ACF to the profession was quickly recognised by the Right Worshipful, the Lord Mayor of Westminster and His Excellency the French Ambassador, who both gave it their patronage. We are honoured that their successors continue this tradition today. Visit our member colleges and find an ACF accredited course to suit you Nowadays, we have the benefit of modern ideas, but the Association also continues in the spirit of its founders. It was and still is a Society created and managed by Chefs, for Chefs. Our ideas have progressed with the times, but our aims remain unchanged. Principally, these are to maintain professional standards of Cuisine and to encourage Learning and Skills. We have a fine library, based at our offices in central London, which members can access (by appointment only). We work closely with many colleges nationwide and our accreditation of approved training courses underpins our commitment to young and aspiring chefs. As you will see on our annual calendar of, the ACF is involved in organising, demonstrations and other promoting the art of Cuisine. We hope that you will become a regular participant at our social and instructive functions. I look forward to meeting you in the future, Mr William Hamelin New to the UK? Start to find your way around right Find out all about the of Auguste Escoffier home ACF branches sitemap magazine