The Culinary Insider - January 2, 2012 (Vol. X, Issue
Don’t Miss Out on Big Savings for the 2012
ACF Southeast Regional Conference
Jan. 6 is the Deadline for Registration Discounts
ACF Southeast Regional Conference is Feb. 20–22 in
Winston-Salem, N.C. The schedule is full of exciting activities and an
unbelievable keynote speaker, Maya Angelou, a noted poet and speaker who
has penned two cookbooks.
Register now and take advantage of the discounts before they expire
Jan. 6. ACF members can save up to $200 on a full registration.
ACF Rewards Rate for members who stay a minimum of three nights at
the conference host hotel and register by Jan. 6:
$300 for Culinarians and Professional Culinarians
$260 for Senior, Junior and Student members
Early Registration Rate for members who register by Jan. 6:
$400 for Culinarians and Professional Culinarians
$350 for Senior, Junior and Student members
Standard Registration Rate:
$500 for ACF members in good standing
$595 for non-members
more or call ACF’s Events Management department at (800)
624-9458 with any questions.
ACF Chef Coats - $34.95
Purchase an officially licensed ACF Chef Coat by Happy Chef to display your
membership with pride. Available in Classic White or Matte Black, this
full-length, double-breasted coat features rounded cuffs, bronze piping
& buttons, as well as a prominently embroidered ACF logo.
Kale: Ingredient of the Month
Kale, a deep green ruffled leaf, has a sweet but earthy flavor with
peppery qualities. Kale has a distinct flavor that is somewhat sweeter
than other leafy greens. There are several kale varieties, from curly
kale to dinosaur kale to red kale. Each differs slightly in look and
flavor. Kale is most commonly served steamed to fully enhance its flavor
and nutrient value. However, it can also be braised, sauteed or
stir-fried, simmered in soups and stews, or used as greens in salad.
Kale has recently become popular by being baked into chips and lightly
seasoned with sea salt. Read more about kale and check out the recipe
for Kale and Butternut Squash Pizza in January’s Ingredient
of the Month, provided through a partnership between ACFEF Chef
& Child Foundation and Clemson University.
Save the Date!
Center for the Advancement of Foodservice Education
8th-Annual Leadership Conference
June 22–24, 2012
Hosted by The Culinary Institute of America, San Antonio
New presenters, themes and ideas for foodservice
instructors! Highlights include:
- Full day of Educational Best Practices
- Trends from industry leaders
- Included: all programming, reception, meals, InfoFair and ACF
- Luxury all-suite Riverfront hotel @ $129/night
Visit www.CafeMeetingPlace.com for registration,
hotel information, instructor scholarships and awards. Subscribe for
weekly programming updates.
Restaurant Industry Awards Submission Deadline
The deadline to apply or nominate a colleague for the
National Restaurant Association Restaurant
Industry Awards is Jan. 7. If you know someone who deserves
recognition through the Faces of Diversity award and/or Restaurant
Neighbor Award, nominate him or her today. Get a nomination/application form or find out
more information. Contact Alyssa Prince at (202) 973-3679
with any questions.