The Culinary Insider - February 14, 2011 (Vol. IX, Issue 4)

2011 ACF National Elections

Vote ACF members will vote electronically in May for the 2011–2013 Board of Directors national officers: president, regional vice presidents, secretary and treasurer. To guarantee your eligibility to vote and ensure correspondence reaches you, update your contact information and e-mail address by logging into the ACF website and updating your profile or by calling the ACF office at (800) 624-9458. Your membership dues must be paid through March 31 for you to be eligible to vote. Contact ACF Nominations & Elections Committee Chair Mark Kent, CEC, at (330) 972-2349 or e-mail him if you have questions.


Create a Signature Paella Recipe Contest and You Could Win $1,000

Paella

ACF members are invited to submit an original “signature” recipe for paella made with Minute Rice, white or brown. From the regional recipe submissions, four competitors from each ACF region will be selected to compete at their respective 2011 ACF Regional Conference. Apply by March 11 for the ACF Central Regional Conference and March 18 for the ACF Western Regional Conference.


Chefs Looking for New Beef Cuts Love the Bavette

Canadian Beef [PDF] ACF recently highlighted the National Restaurant Association’s 2011 What’s Hot survey. Making the list is “newly fabricated cuts of meat.” Chefs are looking for cuts of beef that taste great, offer interesting and innovative options for cooking and serving and are excellent value, adding profit to the bottom line. Canada’s Beef Information Centre would like to introduce you to one of our own, the Bavette. Cut from bottom sirloin flap meat, the name does not conjure up images of the most delicious sounding piece of beef, but call it a bavette and you have one of the most successful beef cuts in the Quebec market. More

Contact the Canada Beef Information Centre to find out how your ACF chapter can arrange for a Canadian beef seminar, or sign up to receive more information on Canadian beef and to receive the newsletter “Beef up Your Business.”


Ingredient of the Month: Tofu

Tofu

Made from the curds of soybean milk in a similar process to that of cheese, tofu is often referred to as the “cheese of Asia.” Americans’ reoccurring interest in natural and health foods has allowed tofu’s popularity and accessibility to grow in recent years.

While by itself or accompanied tofu has a bland, slightly nutty flavor, its real appeal comes from its unique ability to adapt and take on the flavors of the food with which it is cooked. Read more in February’s Ingredient of the Month, presented by ACFEF Chef & Child Foundation and Clemson University.


“LIKE” HAPPY CHEF® ON FACEBOOK

Happy Chef heart-shaped candy

Four times the number of chefs like Happy Chef over all other restaurant uniform suppliers combined. For special offers & promotions, join chefs around the world who “Like” Happy Chef on Facebook.


Sharing Culinary Traditions through ACF Mentorship Program

Chefs

The mission of the ACF mentorship program is to provide student culinarians the opportunity to meet professional chefs who are willing to share their knowledge, life experiences and advice to assist these young culinarians in their path to a successful career. The program, offered complimentary to all student culinarians that are active members of ACF, will pair students with chefs that have similar interests to foster professional and personal growth. More


ACF Members Participate in OCPS Chefs Move to Schools Debut of Healthier Lunches

Chef & Children

Hundreds of students wearing chef’s hats filled the auditorium of Edgewater High School, Orlando, Fla., Jan. 28, and watched classmates, school foodservice managers and volunteer chefs demonstrate new “chef-inspired, kid-approved” recipes that will debut in Orange County Public Schools (OCPS) cafeterias this year. Among the volunteers taking the stage to work with students and Sam Kass were six ACF members-Ed Colleran, Marcos Colon, Bryan Frick, CEC, AAC, Steven Jayson, CEC, AAC, Gary Jones and Chris Skolmutch. Chefs began working with 15 elementary, middle and high schools in September 2010 in this national pilot program. More


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 www.CafeMeetingPlace.com.


Interview with Royal Caribbean Chef and ACF Member Molly Brandt, CEC

Molly Brandt

ACF Minneapolis Chefs Chapter member Molly Brandt, CEC, is Royal Caribbean’s latest culinary star, selected to be chef de cuisine of 150 Central Park on Allure of the Seas following a competition at The Culinary Institute of America, Hyde Park, N.Y., in August 2010. Molly took some time to tell ACF about what it’s like cooking on a cruise ship, how she fell in love with cooking and what her goals are for the future. More


Beating Hunger with Smart, Healthy Shopping

Share Our Strength's Cooking Matters Share Our Strength’s Cooking Matters™ is offering a new line of tools, called Shopping Matters™, to help families make healthy and affordable choices at the supermarket. The first tool in the series, Shopping Matters for Adults, is a free, guided grocery store tour that teaches low-income adults how to get the most nutrition for their food dollars. The tool can be used by a variety of community-based facilitators, such as culinary professionals, in-store dieticians and community nutritionists to help educate families about making healthy food choices on a limited budget. For more information and to sign up as a local tour facilitator and bring Shopping Matters for Adults to your community, visit ShoppingMatters.org.