The Culinary Insider - September 28, 2009 (Vol. VII, Issue 21)

Participate in NRA’s “What’s Hot” 2010 Chef Survey & You Could Win $500

The ACF and National Restaurant Association are again teaming up for the annual “What’s Hot” survey to identify restaurant food and beverage trends for the coming year. The survey is one of the most eagerly awaited culinary forecasts, and is widely used by both foodservice operators and their suppliers to improve their businesses.

As a professional chef and member of the ACF, your input is invaluable to gauge which trends will be hot on restaurant menus in 2010. Everyone completing the survey may enter a drawing for a $500 American Express gift card. Please take approximately 15 minutes to complete this survey by Oct. 9. The information you provide will be confidential, and we will not share your contact information. You can take the survey at If you have any questions, please e-mail Survey results will be available later this year.

Become an AAC Fellow

Are you an ACF member interested in becoming a member of the American Academy of Chefs, ACF’s honor society? Review the requirements to find out if you have what it takes. The application deadline for 2010 induction is Dec. 31, 2009. There is a $35 fee to receive an application and you must have an Academy Fellow request it from the AAC national office by e-mailing, or calling (800) 624-9458, ext. 102.

Durable and Precise OHAUS FD Scales

For durable and precise weighing, the OHAUS FD combines a large, bright display with an internal battery that lasts 120 hours between charges. With capacities from 6lb to 30lb, and precision up to 0.1g, these scales can be configured in lb, oz, lb:oz, kg and g. Includes modes for checkweighing and for baker’s percentages. NSF listed, supports HACCP systems. For more information or to find out how to buy, call (800) 672-7722, ext. 7021.

Raise Awareness for Childhood Nutrition Day, October 16

Raise awareness for Childhood Nutrition Day on October 16 by holding events and activities in your community. Childhood Nutrition Day focuses on the need for education about childhood hunger, proper nutrition and obesity issues. Support the Chef & Child Foundation (CCF) by implementing an event in your community in the fight against childhood hunger, malnutrition and obesity. Learn more and find out what you can do.

A sincere thank you to Mississippi Gulf Coast Chapter ACF for their generous $1,000 donation to CCF. You and your chapter’s help is needed. Host an event or send a donation today to CCF at 180 Center Place Way, St. Augustine, FL 32095.

Recognition for ACF Certified Chefs

Individuals certified and recertified within the past 60 days will soon be listed on the ACF Web site in an effort to provide greater recognition to recently certified chefs and cooks. In addition to the press release sent by ACF, we will also be providing chapter presidents a monthly list of certificants, so everyone can join in congratulating them. Only names, cities and states will be listed on the Web site. Addresses, phone numbers and e-mails will not be included.

If you are currently certified and prefer not to be recognized when you recertify, please contact and indicate your desire to opt-out of certification recognition. Otherwise, we look forward to recognizing you and giving others the opportunity to celebrate your recent achievement.

Demystifying Lipids

What is so mystifying about lipids? For starters, lipid is just a fancy way of referring to fat. Also, in conjunction with lipids is the perplexing idea of good and bad fats, not to mention the equally puzzling concept of good and bad cholesterol. All of this good and bad talk relating to lipids has some chefs confused to the point of giving up on deciphering which fats bring taste, as well as nutrition to the table.

Leave those worries behind as Demystifying Lipids, October’s issue of “Culinary Nutrition News,” reveals the importance of fats and healthful applications that will leave customers’ palates satisfied and their mouths watering for more. Look for it on ACF’s Web site Oct. 1.

One Goal, One Passion, One Team

Be a Part of ACF Culinary Team USA 2012
Competing as part of ACF Culinary Youth Team USA in the Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition is a once-in-a-lifetime opportunity, one that can’t be taught in a classroom. Tryouts for the youth team will be held in Anaheim, Calif., during the 2010 ACF National Convention, Aug. 2–5. Teamwork, enthusiasm and professionalism will also play an important role in deciding who will represent ACF and the United States. The deadline to apply is March 31, 2010.

2009 ACF Student Chef of the Year to Represent U.S. in Chile

Kelly Conwell, supported by ACF and Custom Culinary, Inc., will represent the U.S. in the Hans Bueschkens World Junior Chefs’ Challenge. The competition takes place in conjunction with the annual World Association of Chefs Societies Congress, Jan. 24–28, 2010, in Santiago, Chile.

Russell Scott, CMC, WGMC, Places Second in WACS Global Chefs Challenge Semifinals

Russell Scott, CMC, WGMC, executive chef at Isleworth Golf & Country Club, Windermere, Fla., placed second in the World Association of Chefs Societies’ (WACS) Global Chefs Challenge semifinals for the Americas that took place in São Paulo, Brazil, Sept. 25–26. Canada placed first and Chile came in third. Congratulations Chef Scott on a job well done and in representing the ACF and the United States.

Women Chefs & Restaurateurs 2009 National Conference at Nation’s Capital

Women Chefs & Restaurateurs will bring together top women culinary professionals from across the U.S. to address the interconnections of food, business and community at its 16th Annual National Conference, Nov. 1–3, in Washington, D.C. The conference, with an impressive program schedule, will take place at The Ritz-Carlton in Washington, D.C. Registration is in progress.