The Culinary Insider - December 7, 2009 (Vol. VII, Issue 26)

Sustainability, Local Sourcing & Nutrition Top List of Hottest Menu Trends for 2010

The National Restaurant Association’s annual survey of more than 1,800 ACF chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability and mini desserts top the list in the “What’s Hot in 2010” survey. More

The survey also revealed that locally produced wine and beer is the fifth hottest trend, and culinary cocktails and artisan liquor both rank in the top 20. Additional alcohol trends include organic beer/wine/spirits, food/beer pairings, craft beer, bar chefs/mixologists, gluten-free beer, specialty beer and organic cocktails. More
What’s Hot in 2010 Social Media Release

Download the What’s Hot in 2010 chef survey results

2010 Educator Development Series

The 2010 ACF Educator Development Series, sponsored by Canada Cutlery Inc., will include two separate four-hour seminars at each ACF regional conference. The morning session will focus on the key concepts and theories of teaching methodologies for secondary and postsecondary educators. It also includes a review of teaching methods for lecture and lab settings, best practices to engage students in practical collaborative learning and more.

The afternoon session will cover curriculum development and implementation using the new food-safety and training program recently implemented by Johnson & Wales University as a model. The four hours for this session count toward hours required for CCE/CSCE certification and the sanitation refresher required for ACF certification.

Register early and save $25 off the $75 cost per session. The Educator Development Series takes place at the Western regional conference on Feb. 5, Northeast on March 12, Central on March 25 and Southeast on April 23.

Order from The Happy Chef & Win $250

Simply place any size order online at www.happychefuniforms.com now through 12/31/09 and be eligible to win a $250 prepaid credit card that can be used anywhere. Shop our exclusive specials to SAVE BIG & WIN BIG! Hurry, what are you waiting for?

Nutrition Refresher Revitalized

The ACF nutrition eight-hour certification refresher has been revitalized thanks to a new partnership between the Chef & Child Foundation (CCF) and Clemson University. CCF and Clemson have partnered to professionally research and break down major topics of interest to chefs over the past two years. By understanding nutrition in regards to the culinary arts, also known today as “culinary nutrition,” chefs can make a bigger, better and broader impact.

The refresher features four nutrition seminars on the last day of each 2010 ACF Regional Conference. Local nutrition experts will deliver seminars on Nutrition and the “Baby Boomer” Generation, Incorporating Fiber Into the Diet, Healthful Cooking and Nutritional Ingredient Substitutions and Balancing the Plate from a Less-is-More Perspective. Individual seminars are open to all attendees. Chefs who need the eight-hour refresher for certification can register for $50.

ACF Certification Designation Usage Policy

Chefs work hard to earn ACF certification and, along with it, the right to use the prestigious designations. The ACF Certification Commission makes every effort to preserve the standards, credibility and integrity of the certification program and has established a Designation Usage Policy to protect and monitor the proper use of certification marks.

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

Earn ACF continuing-education hours! Click CAFÉ Events at www.CafeMeetingPlace.com for more information.

The “Team” within ACF Culinary Team USA

The success of ACF Culinary Team USA 2012 depends not only on the team members, but also on the managers, advisors, coaches, sponsors and other support staff. We are extremely excited to announce that Ferdinand Metz, CMC, WGMC, AAC, HOF, and Keith Keogh, CEC, AAC, are our team advisors. Both bring vast experience and knowledge as previous ACF Culinary Team USA managers to the plate. We are also thrilled to have the following chefs join our journey as coaches: Joachim Buchner, CMC; Charles Carroll, CEC, AAC; Patricia Nash; Gilles Renusson; and Daniel Scannell, CMC.

ACF Chef Takes No-Salt Challenge with Dr. Oz

We wish Andy Bacigalupo, culinary-arts instructor at Bay-Arenac ISD Career Center in Bay City, Mich., good luck as he continues his 28-day no-salt health challenge. Bacigalupo, a member of ACF Flint/Saginaw Valley Chapter, appeared on “The Dr. Oz Show” Dec. 3. He is participating in the challenge to better his health, and because, as a teacher, he is responsible for educating tomorrow’s chefs. The follow-up segment with his results will air in 2010.

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.

American Academy of Chefs Silver Coin

With the holidays just around the corner, the American Academy of Chefs commemorative coin made of 1 troy ounce of 0.999 fine silver makes the perfect gift. One side is the Academy logo with the other the Hall of Fame logo. Order now, as supplies are limited. Peruse other great gift ideas from pinochle card decks to wallets at the ACF e-store.

One-Pot Win A Lot Competition

Sponsored by Riviana Foods, Inc.
ACF and Riviana Foods, Inc. are partnering again to host a cooking competition at each of the 2010 ACF Regional Conferences and the National Convention. The rules are simple: 10 ingredients, including a Riviana rice variety, one pot and 15 minutes to cook. Each regional champion receives a $250 cash prize and advances to the national competition at the ACF national convention to compete for a $1,000 prize. E-mail Melissa Shrader at mshrader@acfchefs.net, or call (800) 624-9458 for an application and competition information.

Diabetic Menu Makeover

Every 24 hours, more than 4,000 adults are diagnosed with diabetes and 200 die from the disease. Of the nearly 23.6 million Americans who have diabetes, 5.7 million of them are unaware that they do. Here is where you, as chefs, come into the picture. In our environment, eating out and convenience foods are mainstays in meal practices. You are in the rare position to begin reshaping our health and transforming growing diabetes’ statistics into a precedent of the past.

Read December’s issue of Culinary Nutrition News, Diabetic Menu Makeover. Culinary Nutrition News is available through a partnership between ACF Chef & Child and Clemson University.