The Culinary Insider - November 22, 2010 (Vol. VIII, Issue 25)

ACF Culinary Team USA and USACAT Win Gold in First Day of Competition

Expogast-Villeroy & Boch Culinary World Cup 2010
Expogast-Villeroy & Boch Culinary World Cup 2010

ACF Culinary Team USA members arrived in Luxembourg for the Villeroy & Boch Culinary World Cup 2010, Nov. 20–24, in high spirits last week to represent the U.S.A. alongside the U.S. Army Culinary Arts Team (USACAT). First up was USACAT on Nov. 20, who won the gold for their cold-food display in the military category. ACF Culinary Team USA followed suit on Nov. 21, winning gold in the hot-food portion in the national category. Competition for each team in their respective categories is tough, but both have been preparing, mentally and physically, as they knew that they would be facing some of the best chefs in the world.

ACF Culinary Team USA competes in the cold-food display tomorrow, Nov. 23, and USACAT has the hot-food portion on Nov. 24. Visit the ACF website to view daily updates, photos and videos.

Heavy Canadian Beef Strip Loins Add Weight to Profits

Heavy Canadian Beef Strip Loins Add Weight to 
Profits [PDF] Heavy Canadian beef strip loins can mean increased profitability this holiday season, or anytime. Restaurant guests have come to enjoy the tender, juicy taste that comes from well-marbled beef, resulting in increased production of higher grades. This demand, along with other factors, has resulted in a 16% increase in cattle weights over the past twenty years. Bigger cattle mean bigger muscles, which has created an opportunity for some interesting cut options. One option gaining popularity is a cutting technique for larger strip loins. More

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Help UNLV and J&W Determine the Value of a Culinary Education

Survey Participants Entered into a Drawing for $100
Researchers from the University of Nevada, Las Vegas, and Johnson & Wales University, Charlotte, N.C., are conducting a study examining the relationship between the type and cost of a person’s culinary education and career outcomes. The results will assist culinary schools, students and potential students in determining the value of culinary education. We would appreciate your completing a brief survey. Your responses will be anonymous and confidential. To thank you for your participation, we will enter you into a drawing for a $100 American Express gift card. If you have questions, please contact John Maas, MHA, CEPC, CCE, at or (980) 598-1475, or Jean Hertzman, Ph.D., CCE, at or (702) 895-3866.

Farro Reemerging as a Popular Food

Culinary Nutrition News

As a distinct cousin of modern wheat, farro is often mistaken for spelt. With a nutty flavor and chewy texture, the small brown kernels are a useful substitute for other grains or rice in hearty soups and salads. The grain resembles a plumper barley grain. High in fiber and protein, and low in fat and calories, farro makes for a healthy alternative to other grains. Its similarities to couscous and quinoa, as well as its versatility in the kitchen, make it a must-try. Learn more by reading November’s “Ingredient of the Month” presented by ACFEF Chef & Child Foundation and Clemson University.


Beef Up Your Business [PDF]

Your next chapter meeting.
Unbelievably good info (and food).
Make us work for you.

Invite the Canadian Beef team to your next ACF Chapter meeting and we’ll serve up some delicious samples and oh…how you can really benefit from the Canadian Beef Advantage.

Learn how we can add some flavor to your next meeting, click here.

Meet the Butcher


Among the many workshops at October’s Chefs Collaborative National Summit in Boston, “Meet the Butcher” was standing room only, as interested chefs and culinary professionals watched Gregg Rentfrow break down half a steer and a whole pig. Rentfrow, assistant professor at the University of Kentucky College of Agriculture, Lexington, Ky., teaches meat science, including slaughter, at the school’s slaughterhouse and meat fabrication facility, licensed by the USDA. The workshop was moderated by Bob Perry, who serves on the Chefs Collaborative Board of Overseers and coordinates the food-systems initiative at the University of Kentucky, working to link government, academia and advocacy groups with farmers and chefs. “Culinary schools rarely teach whole-animal butchery,” he says. “And chefs increasingly really want to know how to do it. Meat fabrication is not only economical and yields much more potentially interesting cuts than the typical primal, but also helps keep local producers in business.”

Read the article, “The Butcher Is In,” in the November/December issue of The National Culinary Review. Not a subscriber? Purchase.

Chef & Child Foundation Recipe Collection

CCF Recipes

The Chef & Child Foundation is proud to provide another healthy offering in partnership with Clemson University. Healthy and nutritious recipes are now available on our website. These recipes, provided by our members and nutritionally focused by Clemson University, taste great and are good for you; finger-lickin’ chicken salad, Hawaii style chicken stir fry, green apple carpaccio, Jamaican curried chicken, and brie and pears. A special thanks to Vince Blancato for collecting the recipes.

Chefs, Tell Us About Your Knives

Knives We want to hear from chefs on the subject of knives for an NCR article. How do you select a new knife or knives (brand, material, type, etc.)? What are you willing to pay for knives? What is your favorite knife, and why (please be specific)? How do you care for your knives? Do you let others use your knives? If not, why not? E-mail Suzanne Hall at