The Culinary Insider - November 9, 2009 (Vol. VII, Issue 24)

Downsizing Calories and Portions

Culinary Nutrition News, November 2009
Calories provide energy from food, but for quite some time, we have been overindulging in a surplus of them found in oversized portions. Now is the time for chefs and customers alike to rethink the calories and portions prepared and consumed.

“Downsizing calories and portions” is somewhat of a trick statement. While most people assume calories and portions go hand in hand, they are, in fact, separate entities in the great pursuit of healthy dining. Read Downsizing Calories and Portions, November’s issue of Culinary Nutrition News, in its entirety.

Culinary Nutrition News is available through a partnership between ACF Chef & Child and Clemson University.

NCR Quiz Breaking News

The continuing-education quiz, which is available online through the ACF Foundation eCulinary Professional Development Institute, can be downloaded from the ACF Web site beginning in January 2010 for those who wish to review the questions before taking the quiz. The quiz will no longer appear in The National Culinary Review.

ACF Members Best Recipe Contest

“The Chef’s Wife,” a PBS cooking/talk show in Charlotte, N.C., is holding its first American Culinary Federation recipe contest. ACF members submit an original seasonal recipe based on the month you were born for a chance to win $250 and to be featured on the show’s Web site. Second and third place will receive an ACF jacket. Host Phil Anderson, CEC, will evaluate recipes, and winners will be announced Dec. 1. Review guidelines and submit your recipe.

The 12th Annual FENI Educators Summit

February 12–15, 2010 in Chicago

The premier culinary education event for over 11 years

Expanded Master Classes for foodservice and pastry professionals! Master new ideas and cutting-edge techniques for your workplace. Network with your peers—share and compare solutions for success. Train under world-famous culinarians in hands-on master classes. Learn new techniques and improve motivation and inspirational skills. KEY SPEAKERS: Chef Charlie Trotter and Kendall College’s Dean, Chef Christopher Koetke!

For complete summit information and registration visit http://www.fenisummit.com/FENI2010.pdf

2010 WACS World Congress

The 34th annual World Association of Chefs Societies Congress takes place in Santiago, Chile, Jan. 24–28, 2010. Charles Carroll, CEC, AAC, executive chef at River Oaks Country Club, Houston, Texas, and author, will be the keynote speaker, presenting, “Where Am I Going, What Am I Doing, And How Am I Going To Get There?”

The congress offers a wide array of professional development opportunities and competitions, including the WACS Global Chefs Challenge and Hans Bueschkens World Junior Chefs’ Challenge with Kelly Conwell, 2009 ACF Student Chef of the Year, competing. In addition, the Bill Gallagher Junior Chefs Forum will take place simultaneously. The early registration discount expires Dec. 31.

Can You Make the Cut?

The Food Network is seeking skilled chefs to compete on Chopped. They want dynamic, outgoing, experienced chefs, men and women, of any ethnicity and cooking specialty. Complete the application and attach a current photo and resume.

Café’s 2010 Program for Professional Foodservice Trainers and Educators

CAFÉ offers 4 weekend events delivering topics and trends critical to your successful professional development.

March 5–7: Front-of-House Operations National Symposium, Le Cordon Bleu College of Culinary Arts, Las Vegas
June 18–20: Mastering French Cooking: from Classics to Contemporary, L’Academie de Cuisine, Gaithersburg, Md.
June 25–27: 6th-Annual Leadership Conference, Baltimore International College
July 23–25: The Healthy Menu—Cooking for Tomorrow, Kendall College School of Culinary Arts, Chicago

Your Feedback Is Needed

Clemson University and CCF need to know your level of interest in current culinary nutrition topics and your perception on offering healthy menu items, so we can better support you. Please participate in this brief survey. If you have any questions or would like additional information, please contact Margaret Condrasky at mcondra@clemson.edu, or the University’s Office of Research Compliance at (864) 656-6460. Thank you in advance for your support.

CCF Childhood Nutrition Day A Success

ACF members and chapters organized a variety of fun-filled events to raise awareness of childhood nutrition from an iron-chef-style challenge and Hit a Home Run for Childhood Nutrition to classroom presentations. Thank you, ACF members and chapters, for your participation. A special thank you to the ACF Laurel Highlands Chapter for its generous donation of $3,585 to support the CCF in its fight against childhood hunger, malnutrition and obesity. You can host an event or send a donation today to CCF at 180 Center Place Way, St. Augustine, FL 32095.

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.

Certification for Graduates of ACFEF-Accredited Programs

Graduates of an ACFEF-accredited postsecondary degree or certificate/diploma program are eligible to apply for Certified Culinarian® or Certified Pastry Culinarian® certification. Learn more.

Calling All Zagat-Rated Restaurant Chefs

Are you an ACF member or ACF-certified chef whose restaurant was rated in Zagat’s America’s Top Restaurants 2010? Let us know by sending your name, title, restaurant’s name and location to pr@acfchefs.net. You will be recognized in an upcoming issue of The National Culinary Review.

AAC Celebrating Culinary Excellence

Celebrate culinary excellence with the American Academy of Chefs (AAC), the honor society of the American Culinary Federation, during the 2010 ACF Regional Conferences. An amazing evening of fine dining awaits ACF members and their guests. Seating is limited in each region. You can make your reservations online, or call (800) 624-9458, ext. 102.

An Unforgettable Experience

ACF Culinary Team USA
Don’t miss out on an exciting opportunity to be part of ACF Culinary Team USA. Represent the U.S. and compete against more than 30 countries at the IKA. The national team application deadline is Nov. 20.

Certified Chefs Submit Your Story

Certification wants to put the spotlight on you. Submit your story ideas that highlight either you or your colleague’s experiences, defining moments or pivotal career moves. E-mail Certification to submit your idea, which may appear on ACF’s Web site or in The National Culinary Review.

Age Has Its Privileges

If you are an ACF Professional chef at least 65 years of age, retired from employment and have been a member for 10 consecutive years, you could qualify for a Senior Professional discounted dues rate of $55 per year. Contact membership@acfchefs.net for more information.