The Culinary Insider – September 1, 2008 (Vol. VI, Issue 18)
ACF Culinary Youth Team USA Takes on Global Competitors
Just over a year ago the Chefs de Cuisine Association of St. Louis, Inc. student team competed at the 2007 ACF National Convention in Orlando, Fla., and won the right to carry the name ACF Culinary Youth Team USA. The five-person team, all younger than 24 years old, will join ACF’s two regional teams and the national team to compete at the IKA “culinary Olympics.” More
From Apprentice to Olympian
A 1997 graduate of ACFF’s apprenticeship program at Westmoreland County Community College in Youngwood, Pa., Richard Rosendale, CEC, is team captain of ACF Culinary National Team USA and is leading the team in their quest to win gold at the IKA “culinary Olympics” alongside Edward Leonard, CMC, AAC, ACF Culinary Team USA team manager.
Rosendale’s advice to current and potential apprentices, “Put yourself in a position where everyone is better than you and do this for a few years. Become a sponge and learn everything you can from those who are better than you.”
Learn more about the ACFF Apprenticeship Program and ACF Culinary Team USA.
Register Now for the 2009 Knowledge Bowl Competition
Registration for the Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall, is now open. Get a jump start on the 2009 competition and register today. The 2009 application, guidelines and rules are now available on the ACF Web site. Teams registering before the Dec. 31 deadline will receive a copy of the NRAEF ManageFirst: Nutrition book, compliments of our 2009 sponsor, Pearson Prentice Hall.
For more information, visit ACF’s Web site, or call (800) 624-9458.
Animals and Egg Farming Conference
Domestic Travel & Lodging Free for ACF Members
ACF members are invited to “Modern Egg Farming and Animal Welfare 101: A Conference for Decision-Makers” Sept. 24–25 in Hershey, Pa. Sponsored by United Egg Producers, one of the leading trade associations representing egg farmers, the conference includes tours of egg farms, meetings with farmers and sessions with animal welfare scientists.
Domestic travel and lodging are free. The registration deadline is Friday, Sept. 5. Reserve your space today by contacting Linda Reickard of UEP at (563) 285-9100 or firstname.lastname@example.org.
ACF Chef Wanted for National Peanut Board Seminar
The National Peanut Board is looking to hire a chef from the Indianapolis area to speak about the health benefits, versatility and quality of U.S.-grown peanuts at a seminar it is hosting Sept. 17 from 1:30 to 3 p.m. at the Galaxy III tradeshow, Indianapolis. Interested chefs should contact Julie Thomason at the National Peanut Board at (678) 424-5759.
ACF Chefs Compete in Bocuse d’Or USA
Three members of the American Culinary Federation will compete in the pre-qualifying Bocuse d’Or USA Cuisine Contest, held at the 13th Annual Epcot® International Food & Wine Festival, Sept. 26–27 in Orlando. The winning team will represent the United States in the biennial Bocuse d’Or World Cuisine Contest held in Lyon, France, in January 2009. More
Feeding U.S. Olympic Athletes
Kerry Walsh, Michael Phelps, Stacy Sykora, and Kim Willoughby were just some of the U.S. Olympians who strolled through the dining hall at San Jose State University, San Jose, Calif., as they prepared to leave for the 2008 summer Olympics. ACF chefs Jay Marshall, CEC, AAC, executive chef at San Jose State University, and sous chef Gianpaulo Ruiz had a once-in-a-lifetime opportunity to feed Olympic athletes before they left. More
Chicago Culinary Museum Honors Rick Bayless
The Chicago Culinary Museum and Chefs Hall of Fame recognized Rick Bayless as the 2008 Chefs Hall of Fame inductee at the third annual Chicago Culinary Museum and Chefs Hall of Fame Induction. Owner of Frontera Grill and Topolobampo, Chicago, Bayless is known for his interpretation of traditional Mexican cuisine. More
Culinary Resources on ACF’s Web Site
Be sure to check out the Resource section on ACF’s Web site, as we are continuously working to enhance our online resources. New videos are being added weekly to the Video Library along with new articles in the Trends and Techniques section. This is an easy way to stay up-to-date with the hottest culinary trends and learn from educational demonstrations.
Looking for a Job?
Visit ACF’s Online Career Center for the latest available job opportunities in the culinary industry. Search for jobs by location or type, or post your résumé for employers. You can also create a job alert and never let an opportunity pass you by. New jobs that match your search criteria are e-mailed directly to you.
Advertise With ACF
Gain access to more than 21,000 culinary professionals by advertising with the American Culinary Federation. As the largest professional chefs association in North America, ACF is the gateway to key decisions makers and consumers in the culinary industry. The 2009 Media Kit is now available on the ACF Web site. Start planning your advertising campaign today.
Tyson Food Service Special Edition Insights & Discovery Newsletter—Shelter From the Storm
Tyson Food Service is offering operators additional ideas for dealing with the sluggish economy and higher input costs. Earlier this spring, Tyson Food Service published a special edition of its Insights & Discovery newsletter titled “Weathering the Tough Times.” In response to continued economic challenges in the foodservice business, they have released a second special edition, “Shelter from the Storm.” This latest edition includes suggestions operators can implement to help protect their business from the ongoing economic storm.
Tyson Food Service offers Insights & Discovery quarterly newsletters as a part of its commitment to innovation and discovery. Produced by Tyson Food Service Marketing in collaboration with Technomic, Inc., a fact-based food industry marketing research and consulting firm, the newsletter offers consumer-centric insights into attitudes and behavior that identify trends affecting all foodservice segments.
To download your free copy of the latest Insights & Discovery newsletter, go to www.tysonfoodservice.com, call 1-800-24-TYSON or contact your local Tyson Food Service representative.
Precise and Durable Valor 3000 Stainless Steel Scale
The Ohaus Valor 3000 Xtreme is a combination of high precision and durability with readabilities from 2g to 0.02g and capacities from 200g to 13 lb, depending on model.
Encased in a stainless steel housing, the Valor 3000 Xtreme provides 10x capacity overload and shock protection built in. Every model can display weights in kg, g, lb, decimal or 1/8 fractional ounces, lb:oz, fluid ounces of water. All results are shown clearly in the bright, backlit LCD display with clear indication of the weighing unit. The Valor 3000 Xtreme is NSF Listed/Certified and USDA-AMS accepted, and will support a HACCP system.
For dry applications, the Valor 3000 Xtreme has two models with sub-gram readability - 200g × 0.01g and 2kg (4lb) × 0.1g. For everyday use, the Valor 3000 Xtreme has two models in 3kg (6lb) × 0.5g or 6kg (13lb) × 1g.
When a full cleaning is required, the Valor 3000 Xtreme series has models rated to NEMA4X/IP65, allowing use in wet areas in 300g × 0.1g, 3kg × 0.5g, and 6 kg × 1g readabilities.
For more information or to receive 10% off the list price and free ground shipping within the continental US, call (800) 672-7722 ext. 7021 or email email@example.com. Offer code ACFE800, valid until 11/30/2008, subject to change without notice and offer available only from Ohaus.
Elegant Ice Creations
New England Culinary Institute