The Culinary Insider - March 28, 2011 (Vol. IX, Issue 7)

Japan Earthquake and Tsunami Relief

Emergency Relief Worker Surveying Earthquake and Tsunami Damage

We offer our heartfelt condolences to the people of Japan and all those affected by the devastating earthquake and tsunami. We are thinking of the Japanese people during this difficult time, and our hearts go out to those who have lost loved ones. You can help. Your gift to the American Red Cross will support relief efforts to help those affected by the earthquake in Japan and tsunami throughout the Pacific. Donate


ACF Northeast Regional Conference Scores with Attendees

The ACF Northeast Regional Conference, hosted by ACF Columbus Chapter, is officially part of the history books. Taking place in the Buckeye State, March 20–23, at the Renaissance Columbus Downtown Hotel in Columbus, Ohio, it was an overall success. Chefs, students and foodservice professionals “Experienced the Power of Connection” during the three-day culinary extravaganza.

The ACF Columbus Chapter partnered with the Junior League of Columbus for a community service day at which more than 200 parents and children enjoyed healthy-eating demonstrations. The chapter’s philanthropic activities continued throughout the conference with a silent auction. At the conference’s end, the chapter presented ACF Culinary Team USA with the auction proceeds, plus a donation, for a grand total of $10,000.

A sincere thank you to our sponsors and exhibitors, whose support was instrumental to our success, and to the AAC for donating $1,000 to the ACF Northeast Region Student Team winner to assist with national convention travel expenses. Congratulations to the award recipients and competitors for their outstanding contributions and a job well done. More


“LIKE” Happy Chef® on Facebook

Facebook Four times the number of chefs like Happy Chef over all other restaurant uniform suppliers combined. For special offers & promotions, join chefs around the world who “Like” Happy Chef on Facebook.


Calling All Pastry Chefs

ACF 
Culinary Team USA On behalf of the American Culinary Federation (ACF) and ACF Culinary Team USA, I am reaching out to our members to find pastry chefs to join ACF Culinary Team USA. Please recommend a colleague or yourself by submitting a résumé to me at Steve.Jilleba@unilever.com by May 2. There are exciting and rewarding moments ahead for someone willing to put forth the commitment, drive and time it takes to be part of our team. Find out more about ACF Culinary Team USA.
—Steve Jilleba, CMC, CCE, AAC


Brussels Sprouts: Ingredient of the Month

Brussels Sprouts

Being a notable member of the cabbage family, Brussels sprouts resemble miniature cabbage heads and range from one to one-and-a-half inches in diameter. They are similar to cabbage in taste but milder in flavor and denser in texture. A general rule of thumb is that the smaller the sprout, the sweeter the taste. They can be steamed, baked, boiled, sautéed, and braised for a delicious, nutritious dish. Learn more and find out how to make rosemary roasted vegetables in April’s Ingredient of the Month, presented by ACFEF Chef & Child Foundation and Clemson University.


The Center for the Advancement of Foodservice Education

  • CAFE 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.


New Cooking Show for Kids Starts in Chicago

Children

The Jr. Cuisine Cooking Show is the next phenomenon in television programming. This program displays a vibrant cooking show for kids, by kids with a diverse and talented cast cooking, singing and dancing their way into America’s heart through the culinary arts. The show highlights a guest chef who demonstrates a delectable recipe for the cast and studio audience. It is all about getting kids excited about cooking and showing them how to make healthier choices at the same time. View the episodes.


Canada’s Beef Information Centre Seminars Now Accredited by ACF

Chef 
[PDF]

Canada’s Beef Information Centre has provided a unique opportunity to present a seminar that is educational and inspiring to chefs and culinary professionals while providing CEHs toward certification from the American Culinary Federation. Seminar attendees will learn how Canadian beef’s strong quality attributes fit the American guest’s expectations for an outstanding eating experience, as well as the important part beef plays in a foodservice operation. For more information and to schedule a seminar for your local ACF chapter meeting, visit Canada’s Beef Information Centre.


Cable Network Seeks Hosts for Food Pilot

Have you always dreamed of hosting your own food-related TV show? A major cable network is casting a team of hosts for a new food pilot. Applicants must be passionate and knowledgeable about food, and energetic. TV experience is a plus. If you and a friend, family member or co-worker are interested, email your names, contact information, location, photos, résumés, links to videos/blogs and why your team is right for the show.


$20,000 in NACE Scholarships

National 
Association of Catering Executives The Foundation of the National Association of Catering Executives announced that it has expanded its Vince DeFinis Scholarship program for undergraduate students. NACE will award $20,000 in undergraduate scholarships to five students. Apply by the May 1 deadline.


ACF National Elections Voting Eligibility

Electronic voting for the 2011–2013 Board of Directors national officers is in May. Your dues must be paid, and your contact information and email current for you to be eligible to vote. Update your member profile on the ACF website or call ACF at (800) 624-9458. Contact ACF Nominations & Elections Committee Chair Mark Kent, CEC, with questions at (330) 972-2349 or email him.