The Culinary Insider - March 1, 2010 (Vol. VIII, Issue 5)

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15 Chefs Advance to Second ACF Culinary Team USA Tryout

Hot-Food Competitors
Hot-Food Competitors

Fifteen chefs have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition, commonly referred to as the “culinary Olympics,” in Erfurt, Germany.

The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition, was held Feb. 19–21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. After a grueling tryout process in which the chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines, 15 were awarded medals and will advance to the hot-food segment April 11 at Elgin Community College.

“This was the beginning of the journey for ACF Culinary Team USA, and I was thrilled with the level of excitement and professionalism from all of the competitors,” said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. Read more and view the photos.

Receive your FREE 2010 Catalog Featuring the Latest Styles in Chef Apparel

Happy Chef Uniforms Be one of the first to get a copy of Happy Chef’s New Catalog. Over 90 pages full of affordable, quality chef coats, pants, hats & more. Products, along with special deals, can also be found online at happychefuniforms.com. New Catalog, New Products, New Lower Pricing…Same Great Quality, only at Happy Chef®.

Nutrition and the Baby Boomer Generation

ACF Chef & Child Foundation It’s no surprise that as people grow older, their nutrition needs change. Chronic health conditions such as obesity, cardiovascular disease, hypertension and strokes, type 2 diabetes and osteoporosis often appear as people age. A healthy diet can slow the development and, in some cases, prevent the onset of these diseases. Chefs should be aware of baby boomers’ nutrition needs and make a conscious effort to meet them, as adults ages 55 to 64 are the top spenders at restaurants.

Read Nutrition and the Baby Boomer Generation, March’s issue of Culinary Nutrition News provided through a partnership between ACF Chef & Child Foundation and Clemson University.

Host Sites Wanted for ACE Training

Certification You can increase practical exam certification accessibility to culinarians by providing local ACF certified executive chefs with the opportunity to become Approved Certification Evaluators. Review host site requirements and schedule a training. The two-day training offers classroom and hands-on evaluation. For more information, contact acooper@acfchefs.net or call (904) 484-0250 or (800) 624-9458, ext 150.

CAFÉ’s 2010 Program for Foodservice Trainers and Educators

CAFE 5 weekend events critical to your 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

October 22–24: The Latin Event, Johnson & Wales University, North Miami

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

ACFEF Disaster Relief to Help Haiti

The American Culinary Federation Education Foundation (ACFEF) Disaster Relief Task Force is collecting donations for relief efforts in Haiti at the request of the American Red Cross. All funds collected through the ACFEF Disaster Fund earmarked for Haiti will be used to fund a disaster kitchen for a temporary hospital located at the Port-au-Prince airport. This hospital is treating and feeding approximately 600 people a day and providing more than 300 meals to nearby smaller hospitals. The kitchen will be run by Project Medishare through the University of Miami Global Institute.

If you or your chapter would like to contribute, you can donate to the fund online by logging into the ACF Web site or by mailing a check payable to the ACFEF Disaster Relief Fund to the American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095. Please put Haiti Relief in the memo section of your check.

2010 NRA Show

National Restaurant Association Restaurant, Hotel-Motel Show Visit ACF at booth 2186 in the South Exhibit Hall
The 2010 National Restaurant Association Restaurant (NRA), Hotel-Motel Show is May 22–25 and the 2010 International Wine, Spirits & Beer Event is May 23–24. Both are at McCormick Place in Chicago.

The 2010 NRA Show offers more than 65 free education sessions and nonstop culinary demonstrations covering food trends, cost savings, gluten-free menu development, guest acquisition and retention, going green, employee recruitment and many other topics. On the show floor, you can test products from more than 1,500 exhibitors. Register