The Culinary Insider - November 22, 2010 (Vol. VIII,
ACF Culinary Team USA and USACAT Win Gold in
First Day of Competition
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 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
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 firstname.lastname@example.org
or (980) 598-1475, or Jean Hertzman, Ph.D., CCE, at email@example.com or (702)
Farro Reemerging as a Popular Food
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.
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
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
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
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
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 firstname.lastname@example.org.