The Culinary Insider - January 4, 2011 (Vol. IX, Issue
Ingredient of the Month: Kumquats
Kumquats are the only citrus fruits that can be eaten in their
entirety-skin and flesh. Native to Indochina and China, they are now
cultivated in Florida and California. Kumquats are winter-friendly
fruits and are usually available from around November until April.
Kumquats are high in fiber, rich in potassium, are a good source of
vitamin A, and provide iron, calcium and about 14% of a person’s
daily value of vitamin C. Learn more about kumquats by reading
of the Month” presented by ACFEF Chef
& Child Foundation and Clemson University.
All the Best in 2011
Thank you for your continued loyalty to Happy Chef. Sincere wishes
for great joy and success in the coming New Year.
~The Happy Chef Family
ACF Southeast Regional Conference Discounts
Expire Jan. 7
The 2011 Southeast Regional Conference, hosted by ACF
Greater Atlanta Chapter, Inc., will be better than ever as attendees
Experience the Power of Connection. Taking
place at the Hilton Atlanta, Feb. 18–21, chefs, students and
foodservice professionals from around the Southeast will gather in one
of the South’s most famous cities for a weekend of education,
competitions, networking and entertainment. Come and learn culinary
trends by attending seminars and demonstrations, enjoy spectacular meal
events and view the latest industry products at the trade show, Feb. 19.
View the schedule.
ACF Members in good standing* can take advantage of the following
conference registration discounts only until Jan. 7.
BEST DEAL: ACF Member Rewards Rate
ACF members who stay a minimum of three nights at the
Hilton Atlanta earn big savings with the purchase of a full
- $300 for Culinarian, Professional Culinarian and Allied/Associate
- $260 for Seniors, Juniors and Students—Save $240!
Early Registration Rate
Purchase a full registration and enjoy the following
- $400 for Culinarian, Professional Culinarian and Allied/Associate
- $350 for Seniors, Juniors and Students—Save $150!
* A member in good standing is as an ACF member whose status is
current at the time of the conference. Rewards rates are for conference
registration only. Hotel reservations are separate. More
ACF Chef Dishes about Winning Food
Wade Burch, CEC, and three other contestants competed on Food
Network’s “Chopped” in November for a mystery basket
competition with a holiday theme. After 1 hour and 30 minutes and three
courses, he was named winner, and took home $10,000. Find out what it
was like cooking on a reality TV show, what his two-decade career has
been like and what he plans to do with his winnings. More
Raising the Standards of Culinary Excellence
Competitions play a vital role in culinary arts as they continually
raise the standards of culinary excellence. There is no better way for a
culinarian to hone their craft than by putting their skills and
knowledge to the test in a competitive format. Participation in ACF
approved competitions will also earn you continuing
education hours for ACF certification. View the upcoming ACF-sanctioned
competitions and review the updated Professional
Competition Manual and Student
Cocktails That Capture Attention
Mixologists today are muddling, shaking, stirring and straining
increasingly imaginative cocktails. They create amusing presentations,
retool old standbys, make housemade mixers, and rely on on-site gardens
to supply fresh herbs and fruits.
“Developing a signature cocktail program builds a
restaurant’s identity, because people are drawn to them,”
Jason Barlow, general manager at Honu Kitchen & Cocktails,
Huntington, N.Y., says. “Signature cocktails also enhance the
culinary experience. Our guests tend to order them in the dining room to
complement their meal, rather than when sitting at the bar.”
Read more in the January 2011 issue of The National Culinary
Review. Not a subscriber? Purchase.