The Culinary Insider - December 20, 2010 (Vol. VIII, Issue 27)

Protein: The Vegetarian Way

Veggie Pizza

Many of us struggle to acquire the recommended servings of fruits and vegetables, which is a whopping nine servings. However, the one food group we, as meat-loving Americans, typically get plenty of is protein. The accessibility and availability of animal products may even contribute to our excessive saturated-fat intake. Animal sources of protein, such as meat and dairy products, are often rich in saturated fats and cholesterol. Studies have shown that replacing animal protein with plant protein lowers blood cholesterol levels, even when the amount and type of fat in the diet remains the same. Learn more in Protein: The Vegetarian Way, December’s “Culinary Nutrition News,” sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.


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Hot Restaurant Trends for 2011

YouTube video

The National Restaurant Association’s “What’s Hot” survey of more than 1,500 ACF professional chefs reveals that local and hyper-local sourcing, healthy children’s meals, sustainable seafood and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. More

On the drink menu, micro-distilled spirits is the top item, with nearly three-quarters of the chefs ranking it as a hot trend. Other items high on the list include locally produced beer and wine, culinary cocktails, food-beer pairings and beer dinners. More

A New Classic—Available Digitally!

YouTube Video

The Chef’s Répertoire, by Chef Gui Alinat, places over 1100 classic dishes featured on American menus at your fingertips. The convenience of being able to tap into this superb inventory on your iPhone is quite handy in the kitchen. The digital index links to your chosen entry, describing the dish in a few concise phrases. Many entries also offer a pronunciation and dish origin. Click here for more information from American Technical Publishers.

Chefs Capitalize on Their Names with Packaged Food Products

Food in Jars

Many chefs around the country are trying to package personal style and a culinary philosophy in a bottle or a bag. Signature food products can generate buzz and new revenue streams, expand their brand and promote their restaurants. Celebrity cooks were among the first to go this route, but now even those who can claim only regional or local fame are getting in on the phenomenon. Read “Cooking Up a Brand” in the November/December issue of The National Culinary Review.