The Culinary Insider – September 29, 2008 (Vol. VI, Issue 20)

Richard Rosendale Wins Silver Medal at Bocuse d’Or USA Cuisine Contest


Richard Rosendale, CEC, and member of ACF National Chapter, won the silver medal and Best Technique with Sous Vide Award in the prestigious Bocuse d’Or USA Cuisine Contest, held at the 13th Annual Epcot® International Food & Wine Festival in Lake Buena Vista, Fla., Sept. 26–Sept. 27.

Award winners were announced at the Grand Gala Dinner and Awards Ceremony, held at the World Showplace at Epcot, Sept. 27. More


Win a Free Copy of Certified Master Chef Edward Leonard’s New Book

Complete our Readership Survey to Enter
When you complete The Culinary Insider Readership Survey you will be entered to win a free copy of Edward Leonard’s, CMC, AAC, new book, You Eat With Your Eyes. The survey will only take a few moments and will help us further improve our newsletter. We will not sell or distribute your information. Take the survey now.


Call for 2009 ACF Awards Nominations

Do you know someone who deserves recognition for their dedication to the culinary industry? ACF wants to honor their hard work and is now accepting nominations for 2009 awards. The award applications have been mailed to chapter presidents and are also available online. Review each application for eligibility requirements and submit your nomination package today.

The deadline to submit completed applications is Oct. 31.


ACF Seal of Approval Awarded to Eggland’s Best Products


Eggland’s Best received the ACF Seal of Approval on seven of its products. All seven of the Eggland’s Best products earned the federation’s endorsement following extensive testing by a panel of ACF-certified chefs. Find out which seven products earned the Seal.

Currently, there are more than 180 ACF-approved products. For information on ACF’s Seal of Approval visit ACF’s Web site or call (800) 624-9458.


Complete “What’s Hot” Survey and Enter to Win $500

ACF and National Restaurant Association (NRA) are teaming up for the third annual “What’s Hot” survey to identify restaurant food and beverage trends for 2009. The survey has quickly become among the most eagerly awaited culinary forecasts and is widely used by both foodservice operators and their suppliers to improve their businesses.

Your electronic survey should be arriving soon. As an ACF professional chef, your input is invaluable to gauge which food and beverage trends will be hot on restaurant menus next year and which ones will be yesterday’s news. Everyone completing the survey can enter a drawing for a $500 gift card.


“Hell’s Kitchen” is Now Casting


The Search has Begun for the Best Chefs in America
Fox’s sizzling, unscripted series “Hell’s Kitchen” is back for more as Gordan Ramsay looks for the best of the best to work beside him in the hottest kitchen on earth. The nation wide casting call starts Oct. 1, and they are in search of America’s culinary elite who not only have the skills, but the stamina to cook alongside the infamous Gordan Ramsay.

Visit www.FOX.com/HellsKitchen for open call locations and general casting information.


ACE Training Opportunity - Practical Exam Offered

Sacramento, Calif. - Oct. 2–3
Attend the ACF Approved Certification Evaluator (ACE) Training Session, Oct. 2, in Sacramento, Calif., to fulfill ACE requirements. This training session covers the Practical Exam evaluation process and includes exam apprenticeship, Oct. 3. Please complete the ACE Training Registration Form if you are interested in attending. More

Certification candidates are also invited to attend this training session to gain a better understanding of the certification Practical Exam. Candidates may take the practical exam for ACF certification, Oct. 3. Learn more about the Practical Exam registration process.


Stay with ACF during the “culinary Olympics”


Only two rooms remain at the Victor’s Residenz Hotel during the 2008 "culinary Olympics" in Erfurt, Germany. Reserve your room today and stay with fellow supporters of ACF Culinary Team USA by contacting Debbie Kelder, CTA, ACF Travel Services Manager, at dkstaug@aol.com or (602) 466-2294.


Recipe Contests: Submit Your Winning Recipe

Veal Recipe Contest by Le Québécois Québec Certified Grain-fed Veal
Prize: Four-day trip to Montreal for the winner and a guest including:

  • Three nights at the Hotel de la Montagne
  • Flights to Montreal from anywhere in the continental U.S.
  • $1,000

Contest dates: Oct. 1–31
Enter: www.grainveal.com

Vistive Chef Challenge
Prize: $10,000 to first place; $5,000 to second place; $2,500 to third place
Entry deadline: Nov. 15
Enter: www.vistivechefchallenge.com


Sign up now for the Phillips Seafood Insider e-blast


Sign up now for the Phillips Seafood Insider e-blast to receive “insider” exclusive seafood tips, recipes and rebates.

Now you can get tips and recipes from a company that has been in the foodservice industry for over 100 years. Phillips Foods uses its years of experience to prepare the finest recipes and valuable seafood tips. Keep up to-date on Phillips products with spotlights on Phillips and Asian Rhythms brands; including new product releases and on-trend recipes. Insiders will also receive valuable savings through monthly rebates. The Seafood Insider is prepared monthly and delivered right to your inbox. Avoid missing the “insider” advantage; sign up for the Phillips Seafood Insider today.

Click here to sign up or visit www.phillipsfoods.com and select Foodservice/Newsletter Sign Up section.


Tyson Foodservice Introduces Ideas @ The Heart of Value Volume 4—Small Wins Big

Tyson Food Service introduces Small Wins Big, its fourth platform in the Ideas @ the Heart of Value series. Today, consumers and operators can benefit in a big way with small plates. When it comes to food, people are discovering that smaller portions bring out the best in the foods they eat, creating a more exciting dining experience. Small-plate popularity is proving the old adage true that “less is more,” giving consumers a big reason to indulge. Small Wins Big explores big ideas and products to help you take advantage of the small-plates trend. Let your operation make the idea of eating out fit into customers’ budgets through smaller portions, and keep them coming back for more. With small plates, everybody wins big.

To explore the fourth edition of Ideas @ the Heart of Value, sign up for future volumes, and access all of the menuing ideas, complete recipe information, menu descriptions, and downloadable merchandising materials, visit www.attheheartofvalue.net/ideas.


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New England Culinary Institute (NECI)