The Culinary Insider - January 4, 2011 (Vol. IX, Issue 1)

Ingredient of the Month: Kumquats

Kumquat Beet Salad
Kumquat Beet Salad

Kumquats are the only citrus fruits that can be eaten in their entirety-skin and flesh. Native to Indochina and China, they are now cultivated in Florida and California. Kumquats are winter-friendly fruits and are usually available from around November until April. Kumquats are high in fiber, rich in potassium, are a good source of vitamin A, and provide iron, calcium and about 14% of a person’s daily value of vitamin C. Learn more about kumquats by reading January’s “Ingredient of the Month” presented by ACFEF Chef & Child Foundation and Clemson University.

All the Best in 2011

Happy Chef Uniforms

Thank you for your continued loyalty to Happy Chef. Sincere wishes for great joy and success in the coming New Year.
~The Happy Chef Family

ACF Southeast Regional Conference Discounts Expire Jan. 7

Experience the Power of Connection:  ACF 
Events Series The 2011 Southeast Regional Conference, hosted by ACF Greater Atlanta Chapter, Inc., will be better than ever as attendees Experience the Power of Connection. Taking place at the Hilton Atlanta, Feb. 18–21, chefs, students and foodservice professionals from around the Southeast will gather in one of the South’s most famous cities for a weekend of education, competitions, networking and entertainment. Come and learn culinary trends by attending seminars and demonstrations, enjoy spectacular meal events and view the latest industry products at the trade show, Feb. 19. View the schedule.

ACF Members in good standing* can take advantage of the following conference registration discounts only until Jan. 7.

BEST DEAL: ACF Member Rewards Rate

Register Online ACF members who stay a minimum of three nights at the Hilton Atlanta earn big savings with the purchase of a full registration.

  • $300 for Culinarian, Professional Culinarian and Allied/Associate members—Save $200!
  • $260 for Seniors, Juniors and Students—Save $240!

Early Registration Rate

Register Online Purchase a full registration and enjoy the following discounts:

  • $400 for Culinarian, Professional Culinarian and Allied/Associate members—Save $100!
  • $350 for Seniors, Juniors and Students—Save $150!

* A member in good standing is as an ACF member whose status is current at the time of the conference. Rewards rates are for conference registration only. Hotel reservations are separate. More

ACF Chef Dishes about Winning Food Network’s “Chopped”

Wade Burch

Wade Burch, CEC, and three other contestants competed on Food Network’s “Chopped” in November for a mystery basket competition with a holiday theme. After 1 hour and 30 minutes and three courses, he was named winner, and took home $10,000. Find out what it was like cooking on a reality TV show, what his two-decade career has been like and what he plans to do with his winnings. More

Raising the Standards of Culinary Excellence Through Competition

Sanctioned Culinary Competition

Competitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format. Participation in ACF approved competitions will also earn you continuing education hours for ACF certification. View the upcoming ACF-sanctioned competitions and review the updated Professional Competition Manual and Student Competition Manual.

Cocktails That Capture Attention


Mixologists today are muddling, shaking, stirring and straining increasingly imaginative cocktails. They create amusing presentations, retool old standbys, make housemade mixers, and rely on on-site gardens to supply fresh herbs and fruits.

“Developing a signature cocktail program builds a restaurant’s identity, because people are drawn to them,” Jason Barlow, general manager at Honu Kitchen & Cocktails, Huntington, N.Y., says. “Signature cocktails also enhance the culinary experience. Our guests tend to order them in the dining room to complement their meal, rather than when sitting at the bar.”

Read more in the January 2011 issue of The National Culinary Review. Not a subscriber? Purchase.