The Culinary Insider - Nov. 27, 2007 (Vol. V, Issue 28)
Last Chance to Apply for ACF 2008 U.S.A.'s Chef of the Year™ - Deadline is Nov. 30
The application for the 2008 U.S.A.'s Chef of the Year™ Award, sponsored by Unilever Foodsolutions, is only available online or by calling the Events Management Department at (800) 624-9458. The deadline to return completed applications is November 30.
Papers for ACF Events Due Dec. 14
The American Culinary Federation Foundation is seeking papers for presentations at the 2008 and 2009 regional conferences and national conventions. Topics include; nutrition and nutritional cooking, molecular gastronomy, sanitation and safety, leadership and management, curriculum planning and development, teaching methodology, culinary business planning, educational psychology, cost control techniques, financial management techniques and marketing techniques for culinarians.
Interested parties must submit an abstract, 150 words or less, and narrative by Dec. 14. The title and abstract should be descriptive of the presentation, and the narrative should include a three- to five-page topic rationale, expected outcomes and learning activities. A brief biography of the presenter is also required. Send inquiries to Kristy Begley, director of education, at firstname.lastname@example.org or mail to American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095.
Baron H. Galand Knowledge Bowl Registration for Central and Southeast Regionals is Dec. 31
Registration forms for the Baron H. Galand Knowledge Bowl, sponosored by Pearson Prentice Hall, are available online at www.acfchefs.org. The application fee for 2008 is $250. The deadline for application submission for teams competing in the Central and Southeast regional conferences is Dec. 31, and Feb. 20, 2008 for teams competing in the Northeast and Western regional conferences.
The competition is open to teams from ACF chapters, ACF apprenticeship programs and accredited American Culinary Federation Foundation Accrediting Commission institutions. Knowledge Bowl teams compete at their respective ACF Regional Conference. The winning team from each region earns the right to vie for the national title during the ACF National Convention in Las Vegas. For more information on the Knowledge Bowl, and the entire 2008 ACF Events Series, visit ACF online, or call toll free (800) 624-9458.
2008 ACF Event Series Registration News
HOW DO I REGISTER? LET ME COUNT THE WAYS
There is a cornucopia of ways to register for the 2008 ACF Regional Conferences. Registration forms are included in The National Culinary Review and the winter edition of Sizzle. A form can be mailed or faxed to you by calling the ACF at (800) 624-9458. You can visit the ACF Web site and download a form. Or you can now register online.
With so many options, now is the perfect time to take the leap. Early bird discounts are still available on attendee registration, trade show exhibitor booths, hotel room rates and airfare. Visit ACF online for more information on each of the regional conferences and national convention.
When it comes to Achieving Culinary Excellence it's never too early to plan.
Central Regional Conference--February 8-10, 2008
Hyatt Regency Crown Center, Kansas City, Mo.
Southeast Regional Conference--March 1-3, 2008
Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner
Northeast Regional Conference--April 5-7, 2008
Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner
Western Regional Conference--April 19-21, 2008
Hilton Salt Lake City Center, Salt Lake City, Utah
National Convention--July 14-17, 2008
MGM Grand Hotel & Casino, Las Vegas, NV
2008 ACF EVENTS SERIES LOGO APPAREL NOW AVAILABLE
NewChef Fashions, Inc. is the official Logo Merchandising Partner for the 2008 ACF Events Series. Visit NEWCHEF online and order your 2009 ACF Events logo apparel today!
ACF Events Goes You Tubin'
Want to learn more about the 2008 ACF Events Series? Check out the latest ingredients in the ACF pantry, chock full of video clips and photos from the 2007 Regional Conferences and National Convention. The video provides a fun and energetic overview of ACF, its programs and events. Take a look--you might be a star!
Support ACF Culinary Team USA in the Quest to Bring Home the Gold
ACF Culinary Team USA is journeying to the Internationale Kochkunst Ausstellung International Culinary Art Competition, a.k.a. the "culinary Olympics," in Erfurt, Germany, where they will face more than 30 international culinary teams, and they need your help.
Be a Part of Culinary Excellence by Supporting America's Team on a Global Level
Organizations partnering with the team gain international exposure and premium positioning for their featured brands through successful brand and channel marketing, advertising, promotions, e-marketing research and menu development. ACF offers several levels of partnership to best suit your marketing needs, and a partnership with ACF Culinary Team USA is one of the most unique and prestigious in the culinary industry.
Companies interested in partnering with ACF can contact American Culinary Federation at (800) 624-9458.
ACF Chapters, Take Note
The ACF chapters that raise the most money and have the highest percentage of member participation by March 31, 2008, will each receive a visit by an ACF Culinary Team USA member. The team member will attend a chapter meeting and demonstrate the skills necessary to be a world-class chef. Any chapter that raises more than $15,000 will receive an all expense paid trip for one individual, chapter's choice, to apprentice for Team USA at the IKA.
Donate and become part of the most dynamic, influential culinary team in America.
Current sponsors of ACF Culinary Team USA are Chef Revival; Club Managers Association of America; Fortessa; Kraft Foods Global; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and Westchester Country Club.
Looking for the perfect holiday gift for your favorite foodie, culinarian or coworker?
Make the holidays last all year long by giving The National Culinary Review and Sizzle at a special discounted price.
The National Culinary Review - $19.95, Sizzle - $14.95, Both - $29.95
The National Culinary Review, ACF's flagship publication, provides the latest in menu trends, industry news and more. Sizzle is exclusively for culinary students with articles on trends, techniques, emerging job markets and mentoring.
Subscribe today by ordering online at www.acfchefs.org or by calling (800) 624-9458 ext. 141. Applies to subscriptions in the U.S. only, and is valid until January 31, 2008.
Phillips Foods - Blue Swimming Crab Meat
With crab consumption up again in 2006, more operators are menuing this popular and versatile seafood. The many grades of blue swimming crab meat lend themselves to a wide variety of flavor profiles and price print, and choosing the right grade is key.
Phillips crab comes in six grades, each with its own flavor and/or texture property. Colossal, jumbo lump, lump, backfin, special, claw. Although chefs instinctively choose the more expensive grades of meat because they believe it will provide more plate appeal, this is not always the best choice or the most cost effective grade for your particular preparation.
Colossal and Jumbo have impressive size and plate appearance and can be used for cocktails, sautés, and scampi dishes.
Lump and Backfin contain broken pieces of jumbo and more flake content. These two grades are perfect for crab cakes, imperials, salads and casseroles.
Special grade meat has unique qualities on its own merits. The smaller flake body meat provides even distribution of crab throughout your recipe. The price point is also more suitable for mid-range dining. Try in sandwiches, wraps, salad toppings and stuffed mushroom caps.
Claw meat is the most flavorful grade of meat. The dark meat is like the dark meat of chicken with a firmer texture and more flavors. Great for dips, soups and sauces ethnic cuisine.
Whatever grade of Phillips crab meat you choose; blue swimming crab is more popular than ever and provides an outstanding addition to your menu.
Jones Dairy Farm - Cherry Hardwood Bacon
You will love it--bacon with a hint of sweetness, combined with the unsurpassed quality of Jones Dairy Farm. Cherry Hardwood Bacon is cut from lean, hand-selected pork bellies, slow smoked using cherry hardwood, then air chilled for a wonderfully rich and smooth flavor in every slice. We take extra time to make our bacon, so the flavor develops slowly and doesn't have a salty aftertaste. New Cherry Hardwood Bacon is a unique and flavorful option for soups, entrees and sandwiches, or on the side of your breakfast items!
Jones Dairy Farm is the quality leader for natural breakfast sausage, bacon, Canadian bacon and ham. Want to learn more? Contact your distributor or Jones Dairy Farm representative for details and product samples. You may also contact Bryon Coleman, National Sales Manager, email@example.com.
Attend the 2008 FENI Summit in Las Vegas, and Make an Impact in Your Kitchen or Classroom
The annual Foodservice Educators Network International (FENI) Summit gives educators and chefs the tools to better prepare the next generation of foodservice professionals for a career in culinary arts. The 10th Annual FENI Summit, held February 21-23, 2008 in Las Vegas, promises to be the best yet. Highlights of the 2008 Summit include in-depth Master Classes on everything from charcuterie to the greening of foodservice. Jeff Henderson, executive chef at Cafe Bellagio and author of Cooked, will deliver the keynote speech at the Summit. At the Taste of Elegance culinary competition luncheon, sponsored by America's Pork Producers and The National Pork Board, FENI attendees will have the opportunity to meet some of the country's up-and-coming celebrity chefs and taste the competitors' award-winning pork dishes. The Summit is bookended by an Opening Bowling Reception and the Annual Awards Ceremony. The FENI host hotel, Texas Station, will keep attendees entertained with award-winning restaurants, a vast casino, movie theaters and a 60-lane bowling complex.
Learn how to be a more effective mentor and teacher and receive vital information on issues affecting the foodservice industry at the 10th Annual FENI Summit. Sign up today at www.feni.org.
The Origin of a "Chocolate Grape"
In early 2007, Rehanna Leigh Grady, an events planner, and Executive Pastry Chef Pat Karpowski did not know each existed. By strange happenstance, they met at the 2007 "For the Love of Chocolate" extravaganza held in Chicago. They said hello and then worked together to build-out a booth, chatting away. Neither could have known that, six months later, chocolate would catapult them into the world of "chocolatrepreneurs," making their meeting at the "For the Love of Chocolate" the paradox of all paradoxes.
About four months after the event, Rehanna introduced the notion of the wine and chocolate café to Chef Pat, who will pursue the Certified Master Chef designation this year. To Rehanna's amazement, Chef Pat said he had been considering the same concept. After reviewing the business plan, he was sold within minutes and asked if he could not only become an investor but also be the café's Chef. Needless to say the family investors were elated to have such an exquisite talent as Chef Pat on board and said yes immediately to both questions.
As a result, Chocolate Grape will open its doors at 2113 W. Division in Chicago on February 1, 2008, led by a new breed of "chocolatrepreneurs" whose distant paths crossed at precisely the right moment at precisely the right event: For the Love of Chocolate. Chocolate Grapes concept will introduce Wine and Chocolate pairings and everything will be made fresh in house and on site.
For more information, call us at 773-273-1076 or visit www.chocolate-grape.com.