The Culinary Insider - November 21, 2011 (Vol. IX, Issue 25)

Class is in Session for Four School Chefs on “Chopped”

Video 
player Nov. 22 at 10 p.m. EST on the Food Network

Four school cafeteria chefs will compete on “Chopped” to raise awareness about the importance of good meals for kids. With White House chef Sam Kass as a guest judge, the school chefs seek to make a big impression with their first dishes, made with dill pickles and canned tuna. Then in the second round, quinoa is a new ingredient for two out of the three chefs. Will they be able to take something unknown and create something great? The two finalists pour their hearts into making fantastic desserts that include grapes and cream cheese. And an emotional victory brings an incredible competition to its conclusion.


ACF Events on Facebook

Facebook ACF now has Facebook pages for each regional conference and national convention. “Like” them all or just your home region. Join us today, so we can network and have some fun. Share your pictures and your thoughts, because we want to hear from you.
ACF Central Regional Conference
ACF Northeast Regional Conference
ACF Southeast Regional Conference
ACF Western Regional Conference
ACF National Convention


Happy Chef’s Fall Specials

Take advantage of our Fall Specials and save up to 60% off a wide selection of chef apparel and other popular items. Get some of your Happy Chef favorites at the lowest prices ever, but hurry! Many items are clearance-priced. Buy now and save before they’re gone!


Black Beans: Ingredient of the Month

Bowl of black 
bean & barley soup

Black beans are appropriately named for their black, shiny appearance. Although the bean was once referred to as the “turtle bean” for its hard, strong appearance, the black bean has cream-colored flesh and a mild, sweet taste. Similar to its family of legumes, it has a soft, velvety texture, is small and oval-shaped, and holds well while cooking. The black bean is especially high in carbohydrates, protein and fiber. It can be dried, soaked or boiled. However, soaking is preferred in order to maintain the nutrients and cell membranes of the bean. Read more about the black bean and check out the recipe for Black Bean and Barley Soup in November’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.


ACF Judges Approved as WACS Judges

Congratulations to the following ACF chefs that were approved as World Association of Chefs Societies judges after successfully completing the requirements at a judges seminar held by ACF in Orlando. Each is now qualified to judge continental and national competitions in hot and cold categories.
Daniel Hugelier, CMC
Paul Jensen II, CEC, CCA, AAC
David Longstaff, CEC, AAC
Rene Marquis, CEC, CCE, CCA, AAC
Patricia Nash, CEPC
Hiroshi Noguchi, CEC, AAC
Russell Scott, CMC, WGMC
Mark Spelman, CEC, AAC
Derek Spendlove, CEPC, CCE, AAC
David St. John-Grubb, CEC, CCE, MBA, CHE
David Turcotte, CEC, AAC
J. Kevin Walker, CMC, AAC
Mark Warren, CEC, AAC


NRA Seeks “Best in Class” for Food & Beverage Product Innovations Awards

Food & Beverage Product Innovations Award 
2012 logo Thousands of food and beverage products emerge in the marketplace every year, but only the best of the best receive the National Restaurant Association’s Food and Beverage Product Innovations Award. The Association is calling on foodservice food and beverage manufacturers to apply for its 2012 award to showcase their truly pioneering products that wow guests and have a significant impact on restaurant operations. Applications are due by Jan. 11, 2012. More