The Culinary Insider - January 17, 2011 (Vol. IX, Issue 2)

ACF Seeks Certified Chefs for Chefpertise


Are you an expert on food safety? Are you a chef who grows his/her own produce and herbs? Perhaps your focus is food allergies. Whatever your culinary specialty is, ACF wants to hear from you. All certified Chef de Cuisines or higher are invited to submit their information to be included in ACF’s Chefpertise Guide, a valuable resource to the media and communities across the country. The deadline to apply is March 7. More

Students and Apprentices Win a Trip to ACF National Convention to Shadow President Michael Ty, CEC, AAC

Be Like 
'Mike' Contest

ACF student culinarian members 18 years and older who are currently first-, second- or third-year full-time culinary students enrolled in either a degree-granting, diploma or certificate postsecondary culinary program or who are in an ACFEF Apprenticeship Program are invited to enter the 2011 Be Like “Mike” Contest. One person will win a trip to the 2011 ACF National Convention, July 22–26, in Dallas, to shadow ACF National President Michael Ty, CEC, AAC. More

First Sale of the Year, SAVE up to 60% OFF

Chef Coat Don’t miss your chance to save up to 60% off chef coats & pants, CHEFS SHARP & WUSTHOF cutlery sets, aprons, headwear and more. Hurry! Shop our limited time sale, available at

Vitamin D: The Sunshine Vitamin

Plated Salad

Recently, there has been increased interest and caution surrounding the topic of vitamin D. Perhaps you have heard whispers among customers and staff at your restaurant. Can vitamin D help prevent heart disease, cancer and diabetes? How much do we need? Should we take supplements to ensure that we get enough? It is important to understand what vitamin D is, what it does and where to obtain it. Join us as we investigate the hype surrounding the infamous “sunshine vitamin” in the January issue of the “Culinary Nutrition News,” sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

The Center for the Advancement of Foodservice Education

CAFE 2011 Professional-Development Events

  • Teaching Strategies/Best Practices
  • Leadership Through New Ideas
  • Sustainability Conference
  • International Desserts
  • Catering Operations/Curriculum

Instructor scholarships available!

For more information on 2011 CAFÉ events, to read this month’s “Gold Medal Classroom” or to sign up for regular updates on CAFÉ programs, news and opportunities for foodservice educators and culinary trainers, visit

IACP Offers Culinary Scholarships

Students and professionals seeking scholarships for continuing education are invited to apply for 23 scholarships available through The Culinary Trust, the International Association of Culinary Professionals’ philanthropic foundation. The scholarships, which are valid July 1, 2011, through June 30, 2012, offer an assortment of funding opportunities from accredited culinary schools and organizations worldwide. Scholarship selection is based on merit, foodservice work experience, culinary goals, skills and references. Learn more and apply by the March 1 deadline.

Foodservice Rewards Offers a Free & Easy Way to Pay for ACF National Convention Fees.

Foodservice Rewards To learn more, click here.

Stephen Giunta, CMC®, and Eric Pellizzari, CEC, CCE, Named ACF Culinary Competition Judges

Stephen Giunta
Eric Pellizzari

The ACF Culinary Competition Committee is proud to announce that Stephen Giunta, CMC, culinary director at Cargill, Inc., Naperville, Ill., and Eric Pellizzari, CEC, CCE, culinary/pastry instructor at Monroe College in New Rochelle, N.Y., have been named ACF-culinary competition judges. Appointment as an ACF culinary judge confirms that an individual has earned the highest level of trust, professionalism, respect and ethical confidence from his/her peers. To be considered, chefs must be ACF members; certified at the Certified Sous Chef or Certified Working Pastry Chef level or higher; have won three gold medals in culinary competitions during the last 10 years; and be approved for training by the Culinary Competition Committee chair.

Desserts Go Green

Matcha Dish

Over the past few years, the term “green” has represented everything from politics and the environment to lifestyle choices. Meanwhile, pastry chefs have taken to “green” in a different way-through the use of matcha.

Read more about matcha and view the recipe, smoked pineapple carpaccio with green tea panna cotta by Rèmy Funfrock, executive restaurant pastry chef at The Broadmoor in Colorado Springs, Colo., in the January issue of The National Culinary Review. Not a subscriber? Purchase.