The Culinary Insider - May 23, 2011 (Vol. IX, Issue 11)

Flood and Tornado Disaster Relief

Our heartfelt condolences go out to the people affected by the flooding and recent tornados. ACFEF’s Disaster Relief Task Fund is here to help affected members. You can help your fellow members by donating to the fund. More


ACF National Convention Registration Discounts Expire June 3

Register Online
Alton Brown

Registration for the ACF National Convention in Dallas, July 22–26, is under way. You can register online or, if you prefer, you can download the registration form and fax or mail it to ACF. Make your plans now to attend and “Experience the Power of Connection” through the many seminars, demos, meal functions and networking events. We have an impressive lineup of presenters, including Alton Brown. Check out the schedule. The competitions are going to be fierce, as we have another group of strong competitors this year.


Chef and Child Nutrition Survey

Chef & Child Foundation Your Opinion is Needed

Join fellow chefs and share your opinion about current nutrition topics by completing this brief survey by June 6. Your input will help the ACFEF Chef & Child Foundation (CCF) better understand what chefs think, and how we can support your needs. If you have any questions or would like additional information, please email Margaret Condrasky. Thank you for supporting CCF. Take the survey.


Don’t Sweat Summer Cooking!

CookCool Technology 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


Walnuts: Ingredient of the Month

Walnut Dish

Walnuts, which have been cultivated for millennia, are considered the oldest tree food known to man. With their crunchy texture and nutty, slightly sweet flavor, walnuts are delicious in a wide variety of sweet and savory dishes, from salads and soups and from ice cream and pastries. They’re also used to make fragrant, flavorful oil. Classic flavor pairings with walnuts are bananas, dried fruits, cream cheese and blue cheese. They also contain significant antioxidants, omega-3 fatty acids and vitamin E, making them a nutritious and versatile food. Read more and learn how to make Maple/Walnut Hummus in May’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.


The Center for the Advancement of Foodservice Education

CAFE 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.


Kendall Farms Crème Frâiche Awarded ACF Seal of Approval

ACF 
Seal of Approval ACF has awarded Kendall Farms Crème Frâiche its Seal of Approval, reinforcing Thomas Keller’s claim in 2000 that it is the paradigm of crème frâiche. A rigorous testing criteria was applied to the product to evaluate its physical performance, adaptability, performance when various cooking methods were used, and accuracy of labels and marketing materials. In addition, it was tested using a variety of sauce and mayonnaise preparations, and an array of dessert and cold-appetizer preparations, and it passed all of the ACF’s Seal of Approval committee’s standards for excellence. More


The Best in Master Leadership Training for Chefs

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Maximize your leadership potential and satisfy your supervisory training requirements at MyCulinaryCampus.com. Affordable training ANYTIME, ANYWHERE.


Veal Osso Buco Milanese

Veal Osso Buco Milanese

In the summer 2011 issue of Sizzle, Robb White, CEC, CCA, AAC, demonstrates how to prepare veal osso buco milanese using the braising method. White says in the article, “The long simmering braise helps break down the connective tissue (collagen) and make this dish rich in flavor and the meat succulent and tender… Braising is one of the most complex and underutilized cooking methods… With this cooking method, you can turn just about any tough, inexpensive cut of meat into a comfort-food masterpiece.” More

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TABASCO® Hits the Streets to Find Recipe Worthy of $10,000 Prize

Tabasco Hottest Chef Contest Enter the 2011 TABASCO® Brand Hottest Chef Contest® for a chance to win $10,000 by the July 18 deadline. Create an original entrée recipe inspired by the popular ethnic cuisines found in street foods today. Qualifying entries must be easy to prepare, incorporate easily sourced ingredients and include one or more of the TABASCO Family of Flavors®.