The Culinary Insider - May 9, 2011 (Vol. IX, Issue
ACF Member Meeting for Election of the 2011–2013 Board of
All American Culinary Federation (ACF) voting members, who will vote
in advance of the meeting by proxy ballot, are invited to attend the
meeting for election of the ACF Board of Directors for the
term-of-office 2011–2013. The meeting will be held on Friday, June
10, 2011, at 10 a.m. EDT at ACF headquarters, 180 Center Place Way, St.
Augustine, Fla. The proxy ballots will be cast and election results
announced at the meeting. Election results will be placed on the ACF
website once winners have been notified.
ACF Western Conference a Success
The Camelback Mountains of Scottsdale, Ariz., were the
perfect setting for the 2011 ACF Western Regional Conference, hosted by
ACF Chefs Association of Arizona, Inc., at Talking Stick Resort, April
29–May 2. Hundreds of chefs, cooks and foodservice professionals
from the Western United States descended on Scottsdale to
“Experience the Power of Connection” through the many
professional development, networking and meal events. A sincere thank
you to our sponsors and exhibitors, whose support was instrumental to
our success, and congratulations to the award recipients and competitors
for their outstanding contributions and a job well done. More
Sizzle’s Summer Issue Sizzles
Don’t miss the summer issue of Sizzle, ACF’s free online
magazine for culinary and baking/pastry students. Get recipes for
vichyssoise, discover brunch trends, find out what the life of a hotel
chef is like and learn how to make veal osso buco milanese.
Don’t Sweat Summer Cooking!
CookCool™ apparel available exclusively at Happy
Chef draws moisture away from your body, keeping you cool even at the
height of summer. Engineered with hydrophilic microfiber, CookCool
fabric stays comfortable & dry under any condition. View CookCool Products
Heirloom Plants: An Edible Heritage
Today we are hearing more and more buzz around heirlooms in regards
to plants. Although they were once on the brink of being forever
forgotten, heirloom plants have generated newfound attention and
appreciation in kitchens everywhere. Why? Maybe it’s their
mouth-watering flavor, environmental impact, unique appearance, their
history or even their amusing names. Read May’s issue of "Culinary
Nutrition News," Heirloom Plants: An Edible Heritage, sponsored by French’s Foodservice and provided
through a partnership between ACFEF Chef & Child Foundation and Clemson University.
ACF Member Receives NRA’s Faces of
Congratulations to ACF First State Chefs Association member Amporn
Vasquez, executive chef at Pizza by Elizabeths, Greenville, Del., for
receiving one of the National Restaurant Association’s 2011 Faces
of Diversity Awards. Vasquez, who won an American Dream Award, came to
America at age 14 from her native Thailand. Listen to her story.
The Center for the Advancement of Foodservice
2011 Professional-Development Events
- Teaching Strategies/Best Practices, Providence, June
- Leadership Through New Ideas, Providence, June
- Sustainability Conference, Chicago, July
- International Desserts, San Diego, August
- Catering Operations/Curriculum, October
Approved for ACF continuing-education hours!
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.
SPLENDA® Earns Seal of Approval
ACF has awarded SPLENDA® No Calorie Sweetener for High
Volume Use, made by McNeil Nutritionals, LLC, its prestigious Seal
of Approval. The ACF Seal of Approval committee applied rigorous testing
criteria to the product, as well as evaluated the product’s
physical performance, performance when various cooking methods were
applied and more. The product was tested using a variety of fresh fruit
preparations, a variety of sweetened beverages, and assorted desserts
and baked items, and passed all of the standards for excellence.
Recipes for Healthy Kids Competition
The USDA challenged school nutrition
professionals, chefs, students, parents and community members to create
tasty and healthy recipes for school lunch menus through the Recipes for
Healthy Kids competition. Fifteen recipes were selected from the more
than 340 submitted. Vote for your favorite recipes by May 31 and
the winning school will receive $1,500 for its food service program.
Pastry Competition Show Seeks Chefs
Are you a pastry chef or baker who wants to compete on TV for a
chance to win $10,000? If yes, email your name, occupation, contact
information, head shot, résumé, background summary and photos
of your work to firstname.lastname@example.org.