The Culinary Insider - April 12, 2010 (Vol. VIII, Issue 8)

Chefs Named to ACF Culinary Team USA for Savory

Culinary Team USA Steve Jilleba, CMC, CCE, AAC, ACF Culinary Team USA manager, announced on April 12 that six chefs, after successfully competing in two culinary competitions, were named to ACF Culinary Team USA for savory. The chefs were selected based on their hot-food and cold-food performances, as well as their overall skill sets, personality, attitude and the ability to excel and work cohesively in a team setting.

“The event was wonderful,” said Michael Ty, CEC, AAC, ACF national president, who attended the tryouts at Elgin Community College, Elgin, Ill., April 10. “There was so much positive energy from the group of candidates that were competing to become part of ACF Culinary Team USA.”

The following chefs were named to the team:
Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill.; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Ben Grupe,St. Louis; sous chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Joseph Leonardi, CEC, Johnston, R.I.; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter Timothy Prefontaine, CEC, Fort Worth, Texas; executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
Kevin Storm, CEC, CCA, AAC, Ballwin, Mo.; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc
Eddie Tancredi, Blacklick, Ohio; sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter

The final pastry tryouts for Team USA will take place April 23–24 and an announcement will be made by month’s end on the final selection of pastry chef.

ACF Culinary Team USA will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition, commonly referred to as the “culinary Olympics,” in Erfurt, Germany.

Quinoa: Ingredient of the Month

Culinary Nutrition News

Presented by ACFEF Chef & Child Foundation and Clemson University
Pronounced “keen-wah,” this grain-like crop has been a mainstay in South American cuisine and was considered “the mother grain” in the ancient Incas civilization. Today, it is finally receiving much-deserved recognition in the United States. In fact, it was ranked as one of the hot trends for 2010 in the National Restaurant Association’s survey of ACF chefs. More

Experience Culinary Excellence

American Academy of Chefs There are only a limited number of seats available for the ACF Southeast Regional Conference AAC Dinner April 25 at The Club, Birmingham, Ala. This amazing dinner is open to all, not just Academy members. Call (904) 484-0202 to purchase your tickets today.

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Happy Chef Uniforms Introducing over 40 new Chef Coats, Pants, Aprons and more. Available in many colors and styles. Be the 1st to shop our affordable, new products at

Practice Makes Perfect

ACFEF eCulinary Professional Development 
Institute Did you know that there are practice tests available for purchase through the ACFEF eCulinary Professional Development Institute to help prepare you for the certification written exam? This study tool provides example questions for all levels of ACF certification and feedback on areas to review before taking the actual exam.

Inaugural Digital Version of NCR Debuts

View the April issue of The National Culinary Review. Help save the environment as we decrease our carbon footprint. ACF members log in to go digital. Nonmembers subscribe. ACF student, junior and international members will automatically receive the digital version.

NRA Show Hot Chef Challenge 2010

National Restaurant Association 
Restaurant, Hotel-Motel Show Show off your cooking skills by entering the Hot Chef Challenge 2010 at the National Restaurant Association’s Restaurant Hotel-Motel Show, May 22–25 in Chicago. Submit a 2-minute video on YouTube by April 29 demonstrating your original recipe using fresh produce as a key ingredient for a chance to cook alongside celebrity chef and Bravo TV’s “Top Chef Masters 2” contender Marcus Samuelsson in the World Culinary Showcase on May 22. The winner will receive accommodations at Chicago Affinia Hotel and a dinner for two at Chef Samuelsson’s C-House restaurant. More

CAFÉ’s 2010 Program for Foodservice Trainers and Educators

CAFE Weekend events critical to your professional development!

Deadline for discounted early registration: May 1, 2010

June 18–20: Mastering French Cooking: from Classics to Contemporary, L’Academie de Cuisine, Gaithersburg, Md.

June 25–27: 6th-Annual Leadership Conference, Baltimore International College

July 23–25: The Healthy Menu-Cooking for Tomorrow, Kendall College School of Culinary Arts, Chicago

October 22–24: The Latin Event, Johnson & Wales University, North Miami

Earn ACF continuing-education hours! Click CAFÉ Events at for more information.

WACS Young Chefs Ambassadors

World Association of Chefs Societies Gissur Gudmundsson, president of the World Association of Chefs Societies, appointed Kelly Conwell, CSC, of ACF, and Sarah Primrose, of New Zealand Chefs Association, Young Chefs Ambassadors at the WACS March board meeting in Melbourne, Australia. Conwell and Primrose, will serve from 2010 to 2012 and will provide input to the presidium and continental directors on matters pertaining to young chefs from around the world.

ACF Chefs on “Food Network Challenge”

Food Network Challenge Don’t miss the chance to watch three ACF chefs compete in the same “Food Network Challenge” episode, “Sugar Impossible,” April 18, at 8 p.m. EST. In the show, four sugar artists are challenged to make a four-foot-tall science fiction scene in sugar, and the showpiece must move. Tune in to support Chad Durkin, executive pastry chef at Desserts International, LLC, Exton, Pa.; Thomas Trevethan, CEPC, pastry chef at Paris Las Vegas, Las Vegas; and Steven Weiss, hospitality and culinary-arts program coordinator at Blue Ridge Community and Technical College, Martinsburg, W.Va.

Amazing Avocado Chef Recipe Contest

Avocados From Mexico Chef Recipe 

Foodservice chefs are challenged to come up with innovative, avocado-inspired recipes that spotlight avocados for the Amazing Avocado Chef Recipe Contest hosted by Avocados of Mexico. Two winners will receive a trip to the 2010 Culinary Institute of America’s Latin Flavors Conference in San Antonio, or $2,500. More