The Culinary Insider - September 28, 2009 (Vol. VII,
Participate in NRA’s “What’s Hot” 2010 Chef
Survey & You Could Win $500
The ACF and National Restaurant Association are again teaming up for
the annual “What’s Hot” survey to identify restaurant
food and beverage trends for the coming year. The survey is one of the
most eagerly awaited culinary forecasts, and is widely used by both
foodservice operators and their suppliers to improve their
As a professional chef and member of the ACF, your input is
invaluable to gauge which trends will be hot on restaurant menus in
2010. Everyone completing the survey may enter a drawing for a $500
American Express gift card. Please take approximately 15 minutes to
complete this survey by Oct. 9. The information you provide will be
confidential, and we will not share your contact information. You can
take the survey at www.restaurant.org/whatshot2010. If you have any
questions, please e-mail email@example.com. Survey results will
be available later this year.
Become an AAC Fellow
Are you an ACF member interested in becoming a
member of the American Academy of Chefs, ACF’s honor society?
Review the requirements to find out if you have what it takes. The
application deadline for 2010 induction is Dec. 31, 2009. There is a $35
fee to receive an application and you must have an Academy Fellow
request it from the AAC national office by e-mailing
firstname.lastname@example.org, or calling (800) 624-9458, ext. 102.
Durable and Precise OHAUS FD Scales
For durable and precise weighing, the OHAUS FD combines a large, bright
display with an internal battery that lasts 120 hours between charges.
With capacities from 6lb to 30lb, and precision up to 0.1g, these scales
can be configured in lb, oz, lb:oz, kg and g. Includes modes for
checkweighing and for baker’s percentages. NSF listed, supports
HACCP systems. For more information or to find out how to buy, call
(800) 672-7722, ext. 7021.
Raise Awareness for Childhood Nutrition Day, October 16
Raise awareness for Childhood Nutrition Day on
October 16 by holding events and activities in your community. Childhood
Nutrition Day focuses on the need for education about childhood hunger,
proper nutrition and obesity issues. Support the Chef & Child
Foundation (CCF) by implementing an event in your community in the fight
against childhood hunger, malnutrition and obesity. Learn more and find
out what you can do.
A sincere thank you to Mississippi Gulf Coast Chapter ACF for their
generous $1,000 donation to CCF. You and your chapter’s help is
needed. Host an event or send a donation today to CCF at 180 Center
Place Way, St. Augustine, FL 32095.
Recognition for ACF Certified Chefs
Individuals certified and recertified within the past 60 days will
soon be listed on the ACF Web site in an effort to provide greater
recognition to recently certified chefs and cooks. In addition to the
press release sent by ACF, we will also be providing chapter presidents
a monthly list of certificants, so everyone can join in congratulating
them. Only names, cities and states will be listed on the Web site.
Addresses, phone numbers and e-mails will not be included.
If you are currently certified and prefer not to be recognized when
you recertify, please contact email@example.com and indicate your
desire to opt-out of certification recognition. Otherwise, we look
forward to recognizing you and giving others the opportunity to
celebrate your recent achievement.
What is so mystifying about lipids? For starters, lipid is
just a fancy way of referring to fat. Also, in conjunction with lipids
is the perplexing idea of good and bad fats, not to mention the equally
puzzling concept of good and bad cholesterol. All of this good and bad
talk relating to lipids has some chefs confused to the point of giving
up on deciphering which fats bring taste, as well as nutrition to the
Leave those worries behind as Demystifying
Lipids, October’s issue of “Culinary Nutrition News,”
reveals the importance of fats and healthful applications that will
leave customers’ palates satisfied and their mouths watering for
more. Look for it on ACF’s Web site Oct. 1.
One Goal, One Passion, One Team
Be a Part of ACF Culinary
Team USA 2012
Competing as part of ACF Culinary Youth Team USA in the Internationale Kochkunst Ausstellung (IKA)
International Culinary Exhibition is a once-in-a-lifetime opportunity,
one that can’t be taught in a classroom. Tryouts for the youth
team will be held in Anaheim, Calif., during the 2010 ACF National
Convention, Aug. 2–5. Teamwork, enthusiasm and professionalism
will also play an important role in deciding who will represent ACF and
the United States. The deadline to apply is March 31, 2010.
2009 ACF Student Chef of the Year to Represent U.S. in Chile
Kelly Conwell, supported by ACF and Custom Culinary, Inc.,
will represent the U.S. in the Hans Bueschkens World Junior Chefs’
Challenge. The competition takes place in conjunction with the annual
World Association of Chefs Societies Congress, Jan. 24–28, 2010,
in Santiago, Chile.
Russell Scott, CMC, WGMC, Places Second in WACS Global Chefs
Russell Scott, CMC, WGMC, executive chef at Isleworth Golf &
Country Club, Windermere, Fla., placed second in the World Association
of Chefs Societies’ (WACS) Global Chefs Challenge semifinals for
the Americas that took place in São Paulo, Brazil, Sept.
25–26. Canada placed first and Chile came in third.
Congratulations Chef Scott on a job well done and in representing the
ACF and the United States.
Women Chefs & Restaurateurs 2009 National Conference at
Women Chefs & Restaurateurs will bring together top
women culinary professionals from across the U.S. to address the
interconnections of food, business and community at its 16th Annual
National Conference, Nov. 1–3, in Washington, D.C. The conference,
with an impressive program schedule, will take place at The Ritz-Carlton
in Washington, D.C. Registration is in progress.