The Culinary Insider - April 7, 2014 (Vol. XII, Issue 7)
Tell Us Your Story as ACF Commemorates 85 Years
For 85 years, chefs, students and foodservice professionals have benefited from membership and involvement in ACF. Do you have a story about how your involvement in ACF has greatly impacted your career? Did competing in an ACF competition propel your ACF career? Did connections you made through ACF help you land your first job? If yes, we want to hear from you. Please take a moment to share your story and email us at email@example.com.
WUSTHOF’S New PRO Line
One of the most recognizable names for quality in the food service industry, WUSTHOF introduces PRO series…their first stamped food service line since the company’s founding in 1814.
- Razor-sharp high-carbon, stain-free steel blades for effortless cutting.
- Unique, ergonomically designed soft-poly handles, which make prolonged use less taxing.
- Designed and built exclusively for the tough day-to-day demands of the commercial kitchen.
- Made in Solingen/Germany.
- NSF Certified.
LEDI Accepting Applications for Legacy Awards Until April 21
Imagine working side-by-side with a top caterer in Seattle, helping with the grape harvest for the oldest continuously operating, family-owned winery in California, or experiencing farm-to-table initiatives on a farm in Hawaii. These opportunities and others are available to women working in the food, beverage and hospitality industries through the Les Dames d’Escoffier International (LEDI) Legacy Awards.
The Legacy Award offers a one-week workLDEIplace experience to non-Dame women in the U.S., UK and Canada. Six awards will be offered in five categories: one each in culinary, pastry, wine, food and wine journalism, and two experiences in farm-to-table. Learn more and apply by the April 21 deadline.
Center for the Advancement of Foodservice Education (CAFE)
2014 Events for Educators
10th-Annual Leadership Conference
Salt Lake Community College, Salt Lake City, Utah
Includes full day of Educational Best Practices, Industry Connections Day, annual InfoFair, trends presentations, breakout sessions, more. Registration ($399) includes opening reception, breakfasts, lunches, refreshment breaks, transportation to/from hotel and ACF continuing-education hours. Optional CEUs from Johnson & Wales University. Two hotel choices, each with spacious rooms.
Visit www.cafemeetingplace.com/cafe-events/2014-leadership-conference for agenda, registration and lodging info.
2014 AAC® Honorary Candidates
Congratulations to the following 2014 honorary candidates selected for induction into the American Academy of Chefs® (AAC®), the honor society of the ACF, at the ACF National Convention, July 25–29, in Kansas City, Mo. The AAC annually recognizes those individuals who have made significant contributions to the culinary profession and ACF.
- Elizabeth Bergin, Vice President, The World of MBI, Chicago; ACF Chicago Chefs of Cuisine Inc.
- George Brown Jr., Bailli Delegue National, Chaine des Rotisseurs of the United States, Madison, N.J.
- Mark Eggerding, Vice President of Product Sales Support, US Foods, Rosemont, Ill.; ACF national member
- Todd Hatoff, President/CEO, Allen Brothers, Chicago
- Gustav Graciano Mendez, Executive Vice President, Foro Panamericano de Asociaciones, Gastronomicas Profesionales, St. Cloud, Fla.
- Felix Sturmer, Associate Professor, Hospitality Management, Johnson County Community College, Overland Park, Kan.; ACF Greater Kansas City Chefs Association
New ACF Executive Chef Coat
Wear pride on your sleeve—our newest executive coat is now available with the 2014 ACF logo. The Metro Style Executive Chef Coat features prestigious style accents and the storage chefs need to perform at the highest level:
- 100% premium cotton construction
- Black nickel-plated buttons and contrast piping
- Zipper sleeve pocket w/attached two-section pocket
- To see more new products, request a Happy Chef catalog today.
Bill Gallagher Young Chefs Forum
Young culinarians and chefs are invited to participate in the Bill Gallagher Young Chefs Forum, July 2–5, in Stavanger, Norway. Held during the World Association of Chefs Societies Congress, the forum brings together young culinarians from different nations to discuss food and beverage industry issues, compete in competitions and enjoy the same level of interaction and learning as the professional chefs do during the congress. An exciting program has been prepared that will encompass both learning experiences and the opportunity to create friendships with fellow colleagues from around the world. Register
Learn How Vegetables Become More a Menu Focus in the Spring Issue of Sizzle
Just some of the articles featured in Sizzle’s spring issue include:
- Preparing osso buco two ways.
- Discovering business skills every culinarian should know to be successful.
- Learning how vegetables have become more of a menu focus.
- Consider the exciting job possibilities available working for a food manufacturer.
- Tips from Denver chef Jennifer Jasinski.
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