The Culinary Insider - November 8, 2010 (Vol. VIII,
Five Chefs Earn Coveted CMC®
Five chefs from Florida, Massachusetts,
Michigan, New Hampshire and West Virginia joined the elite group of
chefs known as Certified Master Chefs® (CMC®) following an
eight-day cooking exam, sponsored by McCormick For Chefs, at The
Culinary Institute of America, Hyde Park, N.Y., Oct. 23–30,
bringing the current number of CMCs in the U.S. to 66. Congratulations
Beland, CMC; Daniel
Dumont, CMC; Robert
Mancuso, CMC; Richard
Rosendale, CMC; and Brian
Sode, CMC, AAC.
We sincerely thank our exam sponsor, McCormick For Chefs, the apprentices, and the
administrators and evaluators, without them this exam would not have
been possible. We also thank all the CMC
candidates, as each of them displayed tremendous courage and the
qualities of a chef that make us proud. More
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Allergen Awareness: The Peanut Edition
Being knowledgeable about today’s rise of peanut allergies is
important for chefs and food producers. It is imperative that chefs know
what foods typically contain peanuts and list those that do not on menus
for the consumer. In addition, creating a variety of peanut-free dishes
may help your business if you consider that 1.5% of the U.S. population,
or approximately 4 million people, have a peanut allergy.
Read more in Allergen
Awareness: The Peanut Issue, November’s “Culinary
Nutrition News,” sponsored by French’s Foodservice and
provided through a partnership between ACFEF Chef
& Child Foundation and Clemson University.
Finding Ice Machines too Expensive? Try Diningware that Chills
Ice machines have been great to produce various ices to serve cold
food in hotels and restaurants. Yet even for the best ice machines,
monthly cost of purchase and maintenance remain high. The new Vidacasa
Cold Food Display System stores frozen iThermo coolant material
underneath its porcelain plate, and keeps chilled food fresh at 32
°F–39 °F for up to 6 hours. Time to consider retiring
you ice machine! More
The Best Energy and Water Saved is That Which is
As chefs, we know that to make a profit we have to watch our food and
labor costs. But what about energy and water? This month in Sustainability
Corner, Chris Koetke, CEC, CCE, dean of culinary arts, Kendall
College School of Culinary Arts, speaks with Richard Young and Kong Sham
from Food Service Technology Center, about small changes you can make
that yield big benefits.
Canadian Beef Presents at Local Chapter
FACT: Canada has the most stringent beef grading
standards in North America resulting in quality you can count on.
Invite the Canadian Beef Team to your next ACF Chapter meeting and
we’ll serve-up everything you need to know about the Canadian Beef
Advantage along with some delicious samples.
how we can add some flavor to your next meeting.
Create a Signature Paella Recipe
Grand Prize $1,000
In the mid 19th century, paella, as we know it, was created near
Valencia, Spain. At lunchtime, field workers made a meal in a flat pan
over an open fire that consisted of rice and whatever ingredients they
could find, usually snails and vegetables. Today, there are as many
versions of paella as there are cooks in Spain.
ACF members are invited to submit an original “signature”
recipe for paella made with Minute Rice, white or brown. From the
regional recipe submissions, four competitors from each ACF region will
be selected to compete at their respective 2011 ACF Regional Conference.
Learn more and apply by the deadline.
Grilled Cheese Grows Up
Photo courtesy of Wisconsin Milk Marketing
Grilled cheese is a favorite option on children’s menus, but it
doesn’t have to be limited to those ages 12 and under or nostalgic
patrons. Many chefs place a more grownup version of grilled cheese on
their menus, using adult-friendly ingredients and tweaks. Creating a
more sophisticated grilled cheese is easy.
Marc Forgione, a chef competing on the Food Network’s
“The Next Iron Chef” and chef/partner at Marc Forgione, New
York, menus a Marcelli soft pecorino, black pepper brioche, fig jam and
micro arugula grilled cheese sandwich. Read more about how chefs prepare
grilled cheese sandwiches with an assortment of high-quality ingredients
in The National Culinary Review’s Nov./Dec. issue.
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