The Culinary Insider - April 25, 2011 (Vol. IX, Issue 9)

ACF National Election Update

Your Vote Counts The election for American Culinary Federation (ACF) Board of Directors is around the corner. Eligible voters, who did not have an email address on file with the ACF national office as of the March 31 cutoff date, will have a paper ballot sent to their address of record. Those eligible voters with an email address will receive their voting information via email. Both electronic and paper ballots will be sent from our contractor on May 3.


ACF Central Regional Conference Attendees Laissez Les Bon Temps Rouler!

Experience the Power of Connection:  ACF 
Events Series ACF Central Regional Conference attendees let the good times roll, or, as they say in New Orleans, laissez les bon temps rouler. More than 500 chefs, students and foodservice professionals from across the Central Region made their way to New Orleans for the conference, April 17–20, hosted by ACF New Orleans Chapter. Attendees “Experienced the Power of Connection” through several days of education, competitions, networking and a trade show, as well as learned from some of the region’s best chefs and indulged in the cuisine that made New Orleans famous. More

A sincere thank you to our sponsors and exhibitors, whose support was instrumental to our success, and congratulations to the award recipients, honorees and competitors for their outstanding contributions and a job well done.


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ACF Chefs Inducted Into Disciples Escoffier International–USA

American Culinary Federation ACF National President Michael Ty, CEC, AAC; Jesse Cobb, CEC; Steve Jilleba, CMC, CCE, AAC; and John Kartje, CEC, AAC, were inducted into the Disciples Escoffier International–USA, at Les Amis d’Escoffier Society of Chicago, because of their continued support and contributions to culinary arts. The goals of the Disciples Escoffier International are to honor the memory of Auguste Escoffier, in France and worldwide, promoting culinary traditions, education and apprenticeship. There are now 39 members in the U.S. and more than 20,000 worldwide. More


The Coming Famine—Is it Inevitable?

Kendall College Green Initiative In part one of this two-part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with author Julian Cribb about his new book, The Coming Famine. In part two, Koetke addresses Cribb’s belief that chefs have it within their power to be the catalyst that can help the world build a sustainable food system, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium (IFSS). More

The IFSS is the first sustainability conference exclusively focused on the restaurant and foodservice industry supported by co-founding sponsors Kendall College and the National Restaurant Association Conserve: Solutions for Sustainability. The symposium, taking place May 24–25 in Chicago, will tackle complex environmental issues, including emerging technologies, green building and food. More


Neck and Neck

The 2010 Technomic Beef Volumetric Study reported that 97% of operators have beef on the menu: 75% menu ground beef; 53%, steaks; 46%, roasts; and 8%, ribs. Those are pretty safe choices for operators to prepare and guests to order. However, there are options when deciding what kind of meat to use in menu items. For example, some chefs favor secondary cuts, such as beef neck. And while beef neck could be thought of as a fall and winter comfort food, it can be served year-round. Read more in the May issue of The National Culinary Review. Not a subscriber? Purchase


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.


Paella: Classical V. Modern

Paella—it’s one of Spain’s most popular rice dishes, and it is gaining recognition in the U.S. Traditionally prepared over an open fire in a large uncovered pan, the dish’s components vary depending on whom you ask and where you are. From seafood to poultry and sausage, or simply vegetables, paella is recognized by its use of saffron, its golden-yellow color and, if you’re lucky, the treasured socarat, a toasted rice crust that forms on the bottom of the pan when the dish is executed properly. For the spring issue of Sizzle, we called on Robert Mancuso, CMC®, executive chef at The Country Club in Chestnut Hill, Mass., and lead line cook Adam Munroe to demonstrate seafood and rabbit paella and its modern interpretation. More

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