The Culinary Insider - September 27, 2010 (Vol. VIII, Issue 21)

ACF Culinary Team USA Prepares for International Competition

ACF Culinary Team USA is preparing for its first international competition at the Expogast-Villeroy & Boch Culinary World Cup 2010, Nov. 20–24, in Luxembourg. Three practice sessions remain: Oct. 4–6, Johnson & Wales University, Charlotte, N.C.; Oct. 15–17, Elgin Community College, Elgin, Ill.; and Oct. 29–31, Johnson & Wales University, Denver. Come watch.

Master Sgt. Mark Morgan of the U.S. Army joins the team as pastry chef, bringing vast international competition experience to the team’s pursuit of gold at the Culinary World Cup. Artist/sculptor Marcos Cruz has partnered with the team as visual art design consultant, and is responsible for the overall visual impact, from table display to centerpieces and lighting. His table displays for the Culinary World Cup and the 2012 “culinary Olympics” in Erfurt, Germany, will focus on a clean, modern look that highlights the food.

You can join the team and be a part of the heritage and the journey by becoming a sponsor or making a donation. A sincere thank you to our supporters and sponsors: Chef Revival, Johnson & Wales University, Unilever Foodsolutions, McCain Foods, Sara Lee Foodservice, Villeroy & Boch, ACF Philadelphia Chapter, ACF South Bend Chefs and Cooks Association and YoCream International, Inc.

ACF Holds CMC® Exam Oct. 23–30

Twelve chefs will gather in the kitchens at The Culinary Institute of America, Hyde Park, N.Y., Oct. 23–30, for the test of a lifetime—the American Culinary Federation’s eight-day Certified Master Chef® exam. From healthy cooking to classical cuisine, many chefs have prepared their entire career for the chance to earn the highest professional distinction available and to join the ranks of the elite group known as Certified Master Chefs. More

More Chefs Wear Happy Chef®

Chefs from around the world shop at Happy Chef. We have something for every style & budget. Shop our extensive line of coats, pants, hats & aprons. All products are made of quality fabric for increased comfort & durability.

Custom Embroidered ACF Apparel Available. Shop Now!

Ingredient of the Month: Beets

Commonly known as the garden beet, this firm, round root vegetable has leafy green tops that are edible and highly nutritious. Even though beets have a high sugar content, they are low in calories and supply a variety of nutrients. Fresh beets can add great color, flavor, texture and nutritional quality to a variety of dishes. Learn more by reading October’s “Ingredient of the Month” presented by ACFEF Chef & Child Foundation and Clemson University.

Track Your Continuing Education Hours

American Culinary Federation certified chefs can now track their professional development hours online. If you are ACF certified, login to your member profile on the ACF website. View your current continuing education hours (CEHs), and learn how to request that other CEH activities be added to your record. You will find this a great tool to assist you during the recertification process.

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Trisha LeBlanc Receives Scholarship

Trisha LeBlanc, 2010 Be Like “Mike” winner, was one of 14 culinary students to receive the Zwilling J.A. Henckels and Share Our Strength’s Cutting Edge Student Scholarship to attend Share Our Strength’s Conference of Leaders, Oct. 16–18, in Washington, D.C. The scholarship program engages rising stars in the culinary industry in the fight to end childhood hunger in America. LeBlanc is a student at Ivy Tech Community College–Central Indiana and an ACF Greater Indianapolis Chapter member.

ACF Chapter Event or Member News? Spread the News through NCR

We want to hear what our ACF chapters, ACFEF accredited programs and members are doing, so that we can include your news in The National Culinary Review. E-mail your news and a photo to ncr@acfchefs.net.

L’art du Chocolatier Recipe Challenge

Enter a recipe(s) in the L’art du Chocolatier Recipe Challenge using a Cacao Barry product(s) by the Nov. 30 deadline. Prizes total more than $35,000, with a grand prize in the professional category of $10,000. Finalists will fly to Chicago to recreate their recipes at the Barry Callebaut Chocolate Academy.