The Culinary Insider - April 12, 2010 (Vol. VIII, Issue
8)
Chefs Named to ACF Culinary Team USA for
Savory
Steve Jilleba, CMC, CCE, AAC, ACF Culinary
Team USA manager, announced on April 12 that six chefs, after
successfully competing in two culinary competitions, were named to ACF
Culinary Team USA for savory. The chefs were selected based on their
hot-food and cold-food performances, as well as their overall skill
sets, personality, attitude and the ability to excel and work cohesively
in a team setting.
“The event was wonderful,” said Michael Ty, CEC, AAC, ACF
national president, who attended the tryouts at Elgin Community College,
Elgin, Ill., April 10. “There was so much positive energy from the
group of candidates that were competing to become part of ACF Culinary
Team USA.”
The following chefs were named to the team:
Timothy Bucci, CEC, CCE, CHE, Oak Forest,
Ill.; associate professor, Joliet Junior College, Joliet, Ill.; ACF
Louis Joliet Chapter
Ben Grupe,St. Louis; sous chef, St. Louis Country Club, St. Louis; Chefs
de Cuisine Association of St. Louis Inc.
Joseph Leonardi, CEC, Johnston, R.I.;
executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
Timothy Prefontaine, CEC, Fort Worth, Texas;
executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
Kevin Storm, CEC, CCA, AAC, Ballwin, Mo.;
executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine
Association of St. Louis Inc
Eddie Tancredi, Blacklick, Ohio; sous chef,
New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter
The final pastry tryouts for Team USA will take place April
23–24 and an announcement will be made by month’s end on the
final selection of pastry chef.
ACF Culinary Team USA will represent the United States 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.
Quinoa: Ingredient of the Month
Presented by ACFEF Chef
& Child Foundation and Clemson University
Pronounced “keen-wah,” this grain-like crop has been a
mainstay in South American cuisine and was considered “the mother
grain” in the ancient Incas civilization. Today, it is finally
receiving much-deserved recognition in the United States. In fact, it
was ranked as one of the hot trends for 2010 in the National Restaurant
Association’s survey of ACF chefs. More
Experience Culinary Excellence
There are only a limited number of seats available for the ACF
Southeast Regional Conference AAC Dinner April 25 at The Club,
Birmingham, Ala. This amazing dinner is open to all, not just Academy
members. Call (904) 484-0202 to purchase your tickets today.
NEW PRODUCTS, Same Great Quality - Only at Happy
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Introducing over 40 new Chef Coats, Pants,
Aprons and more. Available in many colors and styles. Be the 1st to shop
our affordable, new products at happychefuniforms.com/new.
Practice Makes Perfect
Did you know that there are practice tests available
for purchase through the ACFEF
eCulinary Professional Development Institute to help prepare you for
the certification written exam? This study tool provides example
questions for all levels of ACF certification and feedback on areas to
review before taking the actual exam.
Inaugural Digital Version of NCR Debuts
View the April issue of The National Culinary Review.
Help save the environment as we decrease our carbon footprint. ACF
members log in to go
digital. Nonmembers subscribe.
ACF student, junior and international members will automatically receive
the digital version.
NRA Show Hot Chef Challenge 2010
Show off your cooking skills by entering the Hot Chef
Challenge 2010 at the National Restaurant Association’s Restaurant
Hotel-Motel Show, May 22–25 in Chicago. Submit a 2-minute video on
YouTube by April 29 demonstrating your original recipe using fresh
produce as a key ingredient for a chance to cook alongside celebrity
chef and Bravo TV’s “Top Chef Masters 2” contender
Marcus Samuelsson in the World Culinary Showcase on May 22. The winner
will receive accommodations at Chicago Affinia Hotel and a dinner for
two at Chef Samuelsson’s C-House restaurant. More
CAFÉ’s 2010 Program for Foodservice
Trainers and Educators
Weekend events critical to your
professional development!
Deadline for discounted early registration: May 1, 2010
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.
WACS Young Chefs Ambassadors
Gissur Gudmundsson, president of the World Association of Chefs
Societies, appointed Kelly Conwell, CSC, of ACF, and Sarah Primrose, of
New Zealand Chefs Association, Young Chefs Ambassadors at the WACS March
board meeting in Melbourne, Australia. Conwell and Primrose, will serve
from 2010 to 2012 and will provide input to the presidium and
continental directors on matters pertaining to young chefs from around
the world.
ACF Chefs on “Food Network
Challenge”
Don’t miss the chance to watch three ACF chefs
compete in the same “Food Network Challenge” episode,
“Sugar Impossible,” April 18, at 8 p.m. EST. In the show,
four sugar artists are challenged to make a four-foot-tall science
fiction scene in sugar, and the showpiece must move. Tune in to support
Chad Durkin, executive pastry chef at Desserts International, LLC,
Exton, Pa.; Thomas Trevethan, CEPC, pastry chef at Paris Las Vegas, Las
Vegas; and Steven Weiss, hospitality and culinary-arts program
coordinator at Blue Ridge Community and Technical College, Martinsburg,
W.Va.
Amazing Avocado Chef Recipe Contest
Foodservice chefs are challenged to come up with innovative,
avocado-inspired recipes that spotlight avocados for the Amazing Avocado
Chef Recipe Contest hosted by Avocados of Mexico. Two winners will
receive a trip to the 2010 Culinary Institute of America’s Latin
Flavors Conference in San Antonio, or $2,500. More