The Culinary Insider - June 7, 2010 (Vol. VIII, Issue
12)
ACF Chefs Attend Chefs Move to Schools Kickoff
June 4 at White House
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!
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
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
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 chefandchild@acfchefs.net
for more information.
Food Network Casting for 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!
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 www.foodED.org 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
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 steve.jayson@universalorlando.com.
Amazing Avocado 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