The Culinary Insider - June 7, 2010 (Vol. VIII, Issue 12)

ACF Chefs Attend Chefs Move to Schools Kickoff June 4 at White House

Chefs Move to Schools ACF will play an integral part in Michelle Obama’s Let’s Move! campaign initiative, the Chefs Move to Schools program, which will be run through the U.S. Department of Agriculture and led by Sam Kass, White House assistant chef and the food initiative coordinator. The Chefs Move to Schools program will pair chefs with interested schools in their communities so that together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and how to make balanced and healthy food choices. Fifty-eight ACF chefs, along with renowned chefs, culinary celebrities and other organizations, participated in the program’s kickoff at a press conference on the South Lawn of the White House June 4. More

You can make a difference. Participate in Chefs Move to Schools.

ACF Culinary Team USA 2012 Sponsors

ACF Culinary Team USA 2012 is pleased to recognize its sponsors: Chef Revival, Johnson & Wales University, Sara Lee Foodservice and Unilever Foodsolutions. Join us on our journey and support the Team.

All New “Cool Coat”—This Summer’s Must Have!

Sports Mesh Cool Coat

Happy Chef’s original “cool coat” has been re-designed for improved breathability and comfort. Vented mesh on back, front, shoulders & under arms make it the perfect way to stay COOL in the kitchen.

Click to Customize Your Sports Mesh Cool Coat

The Function of Functional Foods

Function of Functional Foods [PDF]

As a chef, you are constantly thinking about the functionality of foods. While you already consider foods’ function in terms of complementing and enhancing other foods, you should also consider its nutritional function. Learn more by reading June’s issue of “Culinary Nutrition News,” The Function of Functional Foods, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

ACF Certification PowerPoint Available

Enhance your ACF certification presentation with The Pathway to ACF Certification PowerPoint. ACF chapter presidents and certification chairs are encouraged to use this tool at any upcoming meetings to promote and answer certification questions members may have.

Kraft Works is the FREE Program for Foodservice Professionals

The driving force behind the Kraft Works program is our dedicated team of chefs and industry experts. They research the latest food trends, creating inspired recipes and providing ideas to help your business prosper. Join Kraft Works and receive emails packed with exclusive content; you’ll also get complete access to our website that offers articles, tips, trends and thousands of recipes. Join now!

ACFEF Chef & Child Foundation Service Day July 31 at National Convention

Chefs Move to Schools Come to ACF National Convention early and support the ACFEF Chef & Child Foundation as we spearhead our first national service day for low-income families July 31 in Anaheim, Calif. We will start the day with a welcome reception at the Anaheim Marriott and then head out with our fellow chefs to conduct nutrition demonstrations and educational activities in the local community. Sign up today. Call (904) 484-0202, or e-mail for more information.

Food Network Casting for Chopped

Chopped Can you make the cut? The Food Network is seeking the next round of professional chefs to compete on CHOPPED, one of the hottest cooking competition shows. Dynamic, outgoing, experienced chefs, men and women, any ethnicity and cooking specialty are encouraged to apply.

Calling ACF Educators!

foodEd The Foodservice Educators Learning Community (FELC) offers educator certification in an 8-week online course that covers theories in classroom management, assessment practices and course construction. This program offers 64 CEH’s from ACF once completed and course registration is available at the beginning of every month.

The FELC is a professional membership association for culinary arts and hospitality educators. Visit for more information on CFSE certification and benefits of membership. Certification is available to FELC members only.

Charlie Palmer to be Inducted into AAC Hall of Fame as a Celebrated Chef

ACF National Convention

The American Academy of Chefs (AAC) is proud to announce that Charlie Palmer will be inducted into the AAC Hall of Fame as a Celebrated Chef. Palmer has received critical acclaim for his signature Progressive American cooking. He combined his creative cooking spirit and flair for business to open 13 restaurants, a collection of food-forward wine shops and boutique hotels. Join us as we honor him at the AAC Dinner, Aug. 3, at the ACF National Convention.

2010 ACF Culinary Arts Competition

Presented by U.S. Foodservice
The 2010 ACF Culinary Arts Competition hosted by ACF Central Florida Chapter and presented by U.S. Foodservice takes places September 12–14 during the Florida Restaurant & Lodging Show at the Orange County Convention Center, Orlando, Fla. Categories include: ST2-Florida state student team championship, W-wildcard-individual signature recipes; team signature meal; individual, professional showpiece; individual, student decorated cake. More than $50,000 in cash prizes will be awarded. Visit the ACF Central Florida Chapter website to learn more about the competitions, entry deadlines, rules and applications. Steve Jayson, show chair, can be contacted at (407) 363-8496 or

Amazing Avocado Chef Recipe Contest

Avocados From Mexico Chef Recipe Contest Foodservice chefs submit a recipe by the June 30 deadline using avocados from Mexico in one of two categories: ethnic inspirations or comfort-food classics. One winner in each category will choose to receive $2,500 in cash or a trip to the 2010 Culinary Institute of America’s Latin Flavors, American Kitchens conference, October 7–9, in San Antonio.

What’s for Dinner Tonight?

Take out the guesswork with Keep the Beat™ Recipes: Deliciously Healthy Dinners, a cookbook from the National Heart, Lung and Blood Institute of the National Institutes of Health. The cookbook features 75 healthy, simple and delicious recipes limited in saturated fat, trans fat, cholesterol, sodium and calories. More