The Culinary Insider - August 12, 2013 (Vol. XI, Issue 17)

ACF Culinary Team USA Manager Joseph Leonardi, CEC, on Final Tryout

Joseph Leonardi

Fourteen chefs will vie for a spot on the elite six-member team of ACF Culinary Team USA Aug. 24 at College of DuPage, Glen Ellyn, Ill. These chefs qualified to compete in the hot-food tryout after successfully competing in the cold-food tryouts held June 1–2 at Johnson & Wales University’s Denver campus and June 15–16 at Johnson & Wales University’s Charlotte campus. It is going to be an exciting competition. Watch Team Manager Joseph Leonardi, CEC, in this video as he talks about what we have to look forward to for the team.

Design Your ACF Chef Hat

Chef's hat

Complete your outfit with Happy Chef headwear, custom embroidered with the official ACF logo. Available on both the >ACF Classic Chef Hat and the modern ACF Skull Cap design, these pieces reflect your American Culinary Federation membership. See all ACF products.

New Grant for Pastry Chefs and Bakers

Plated dessert

The American Culinary Federation Education Foundation (ACFEF) and the American Academy of Chefs® (AAC) are proud to support pastry chefs and bakers with the PDF Grant for Pastry Chefs and Bakers from the AAC Ray & Gertrude Marshall Fund. Qualified recipients will receive half of their tuition fee or up to $500 upon successful completion of a continuing-education course in either pastry arts or baking within six months of the application date. Grant applications will be accepted throughout the year. Mail or email the completed application to: ACFEF, Attn: Professional Development Grant, 180 Center Place Way, St. Augustine, FL 32095, or Offers ACF-Approved CEHs now offers CEHs that include 5-hours in Food Management (allergens, nutrition, kitchen recycling and children menus), 7-hours on the Keys to Baking (shop 101, cake making, cake mixing and herbs, seeds and more) and 12-hours on Supervisory Skills. has combined all 24-hours in a SPECIAL CEH package for only $8.29 per hour. CEH’s are ACF APPROVED, affordable and accessible 24/7.

Western Foodservice & Hospitality Expo and Expo Comida Latina Join Forces

Western Foodservice & Hospitality Expo Expo Comida Latina, North America’s trade event that focuses on Hispanic foods and beverages, will co-locate with the Western Foodservice & Hospitality Expo to the Los Angeles Convention Center, Los Angeles, Aug. 18–20. The Western Foodservice & Hospitality Expo is the only comprehensive industry event devoted to the Western U.S. restaurant, foodservice and hospitality market. This year’s show features 500 leading industry suppliers, Food Trends Experience, Rising Star Chef Mystery Box Challenge, Ferdinand Metz Foodservice Forum, Ultimate Barista Challenge USA and the Culinary Clash: Battle Los Angeles. MORE

Ingredient of the Month: Blueberries


Although miniature in size, blueberries add flavor and health benefits to a variety of dishes. Juicy and sweet, they are high in antioxidants that help protect against cancer, heart disease and other age-related diseases. Fresh blueberries are available year-round, but they can also be enjoyed frozen, canned and dried. Learn more about blueberries and get the recipes for Blueberry Smoothie, Alaskan Caesar Salad, Blueberry Tortilla Pizza and Blueberry Peach Cobbler in Ingredient of the Month, provided by the ACFEF Chef & Child Foundation. More

Supermarket Chef Showdown

Supermarket Chef Showdown The Supermarket Chef Showdown is like the Iron Chef competition for supermarket chefs, the culinary experts who feed millions of people annually at grocery stores. Now those chefs will compete for prizes and bragging rights at the 2014 Food Marketing Institute Connect convention. Supermarket Chefs can enter their recipes in up to five categories. The top-25 finalists will compete in front of celebrity judges at kitchen stadium during FMI Connect, June 11, at McCormick Place, Chicago. There is no cost to enter and the deadline for entry is Nov. 15. More