The Culinary Insider - January 17, 2011 (Vol. IX, Issue
ACF Seeks Certified Chefs for Chefpertise
Are you an expert on food safety? Are you a chef who grows his/her
own produce and herbs? Perhaps your focus is food allergies. Whatever
your culinary specialty is, ACF wants to hear from you. All certified
Chef de Cuisines or higher are invited to submit their information to be
included in ACF’s Chefpertise Guide, a valuable resource to the
media and communities across the country. The deadline to apply is March
Students and Apprentices Win a Trip to ACF
National Convention to Shadow President Michael Ty, CEC, AAC
ACF student culinarian members 18 years and older who are currently
first-, second- or third-year full-time culinary students enrolled in
either a degree-granting, diploma or certificate postsecondary culinary
program or who are in an ACFEF Apprenticeship Program are invited to
enter the 2011 Be Like “Mike” Contest. One person will win a
trip to the 2011 ACF National Convention, July 22–26, in Dallas,
to shadow ACF National President Michael Ty, CEC, AAC. More
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Vitamin D: The Sunshine Vitamin
Recently, there has been increased interest and caution surrounding
the topic of vitamin D. Perhaps you have heard whispers among customers
and staff at your restaurant. Can vitamin D help prevent heart disease,
cancer and diabetes? How much do we need? Should we take supplements to
ensure that we get enough? It is important to understand what vitamin D
is, what it does and where to obtain it. Join us as we investigate the
hype surrounding the infamous “sunshine vitamin” in the
January issue of the “Culinary
Nutrition News,” sponsored by French’s Foodservice and provided
through a partnership between ACFEF Chef
& Child Foundation and Clemson University.
The Center for the Advancement of Foodservice
2011 Professional-Development Events
- Teaching Strategies/Best Practices
- Leadership Through New Ideas
- Sustainability Conference
- International Desserts
- Catering Operations/Curriculum
Instructor scholarships available!
For more information on 2011 CAFÉ events, to read this
month’s “Gold Medal Classroom” or to sign up for
regular updates on CAFÉ programs, news and opportunities for
foodservice educators and culinary trainers, visit www.CafeMeetingPlace.com.
IACP Offers Culinary Scholarships
Students and professionals seeking scholarships for continuing
education are invited to apply for 23 scholarships available through The Culinary
Trust, the International Association of Culinary
Professionals’ philanthropic foundation. The scholarships,
which are valid July 1, 2011, through June 30, 2012, offer an assortment
of funding opportunities from accredited culinary schools and
organizations worldwide. Scholarship selection is based on merit,
foodservice work experience, culinary goals, skills and references.
Learn more and apply by the March 1 deadline.
Foodservice Rewards Offers a Free & Easy Way
to Pay for ACF National Convention Fees.
To learn more, click here.
Stephen Giunta, CMC®, and Eric Pellizzari,
CEC, CCE, Named ACF Culinary Competition Judges
The ACF Culinary Competition Committee is proud to announce that Stephen
Giunta, CMC, culinary director at Cargill, Inc., Naperville, Ill.,
Pellizzari, CEC, CCE, culinary/pastry instructor at Monroe College
in New Rochelle, N.Y., have been named ACF-culinary competition judges.
Appointment as an ACF culinary judge confirms that an individual has
earned the highest level of trust, professionalism, respect and ethical
confidence from his/her peers. To be considered, chefs must be ACF
members; certified at the Certified Sous Chef or Certified Working
Pastry Chef level or higher; have won three gold medals in culinary
competitions during the last 10 years; and be approved for training by
the Culinary Competition Committee chair.
Desserts Go Green
Over the past few years, the term “green” has represented
everything from politics and the environment to lifestyle choices.
Meanwhile, pastry chefs have taken to “green” in a different
way-through the use of matcha.
Read more about matcha and view the recipe, smoked pineapple
carpaccio with green tea panna cotta by Rèmy Funfrock, executive
restaurant pastry chef at The Broadmoor in Colorado Springs, Colo., in
the January issue of The National Culinary Review. Not a