The Culinary Insider - September 27, 2010 (Vol. VIII,
ACF Culinary Team USA Prepares for International
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.
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.
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:
Revival, Johnson & Wales University, Unilever Foodsolutions, McCain Foods,
Lee Foodservice, Villeroy & Boch, ACF
Philadelphia Chapter, ACF
South Bend Chefs and Cooks Association and YoCream
ACF Holds CMC® Exam Oct. 23–30
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
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.
Join Kraft Works!
The FREE program for foodservice
professionals, brought to you by Kraft.
- Dedicated chefs and industry experts
- On-trend recipes and culinary solutions
- Kraft Works emails packed with exclusive content
- Access to member tools on our website
- Business building articles
- Offers and rewards
- And more
Join FREE today
Trisha LeBlanc Receives Scholarship
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
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 firstname.lastname@example.org.
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.