The Culinary Insider - December 19, 2011 (Vol. IX, Issue 27)

“What’s Hot in 2012” Survey Reveals Hottest Restaurant Menus Trends

What's Hot in 2012

Healthful Kids’ Meals and Locally Sourced Ingredients Top the List

The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 ACF chefs reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, six out of 10 chefs said they would consider a food truck as an entrepreneurial business venture. More

The top 10 menu trends are:

  1. Locally sourced meats and seafood
  2. Locally grown produce
  3. Healthful kids’ meals
  4. Hyper-local items
  5. Sustainability as a culinary theme
  6. Children’s nutrition as a culinary theme
  7. Gluten-free/food allergy-conscious items
  8. Locally produced wine and beer
  9. Sustainable seafood
  10. Whole grain items in kids’ meals

Building Better Menus for Kids

Vegetable sticks, crackers, 
& dip

Although it seems that people may not agree with what does or does not count as a serving of vegetables, we can all agree that kids need to eat more vegetables, as well as a vast array of other health-promoting foods. Because children are constantly growing, consuming a nutrient-rich diet is essential. Whether you are cooking for kids at home or at work, it is vital to supply them with a menu that offers an assortment of needed nutrients, from carbohydrates and proteins to fats, vitamins and minerals. Read more in December’s issue of “Culinary Nutrition News,” Building Better Menus for Kids, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.


ACF Chef Hats from $7.95 - NEW!

Chef hat Top off your outfit with ACF headwear. Happy Chef now carries three styles of professional-grade chef hats featuring an embroidered, official ACF logo. Show your affiliation with great options like the Classic Chef Hat or the Flat Top Chef Hat. Get your exclusive ACF apparel today!


ACF Chefs Invited to White House

Red Room

There’s no better time of the year to visit the White House than the holiday season. Three ACF chefs discovered that firsthand this month, thanks to a special invitation from the White House in appreciation of the difference ACF chefs have made through the Chefs Move to Schools program, part of Michelle Obama’s Let’s Move! campaign. Michael Deihl, CEC, CCA, AAC, of Atlanta; David Gurdus, CEC, of Fredericksburg, Pa.; and Michael Speranza, CEC, of Victor, N.Y., enjoyed a holiday tour, which included the East Wing, Blue Room, Green Room, Red Room, Library, State Dining Room and Vermeil Room. More


Is a Flounder Lurking In Your Tomato? A Conversation about GMOs

Tomatoes 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, converses with Roger Beachy, Ph.D., one of the pioneers that helped develop the process for genetically modified organisms (GMOs), about GMOs from their development and safety to myths. Read about it in ACF’s Sustainability Corner.


ACF Student Team Championship Celebrates 20th Anniversary in 2012

Logo Selected to Commemorate Milestone

ACF Student Team 
Championship 20th Anniversary We will be celebrating the 20th anniversary of the ACF Student Team Championship, sponsored by R.L. Schreiber, Inc., throughout 2012. If you are a past competitor, coach or judge, we want to hear from you. Post your photos, stories and memories on our Facebook page so we can learn where our past winners and participants are today.


ACFEF Chef & Child Foundation Launches New Initiative and Logo

Chef & Child Foundation The ACFEF Chef & Child Foundation (CCF) has launched this new logo and the initiative FIN2: Focused Fundraising, Innovative Initiatives, and National Networking to better exemplify CCF’s mission. The goal of the initiative, guided by CCF’s Chair Ira Fingerman, the committee and regional chairs, is to provide the necessary support to local ACF chapters so they can offer awareness events and programs in their communities to fight childhood hunger, malnutrition and obesity. Please take a few moments to look at this presentation, as well as www.acfchefs.org/ccf, which was recently redesigned.

The following have been named CCF chairs for their respective regions. They are here to help you and your chapter as you develop CCF programs and activities. Remember to contact them for help and to let them know what your chapter is doing to further the mission of CCF.

Chapters can download the new logo from ACF’s online Media Photo Gallery.