The Culinary Insider - March 14, 2011 (Vol. IX, Issue
Sizzle’s Spring Issue Unveils
We are proud to unveil a new design and editorial changes in the spring issue of Sizzle. Now with
an updated look throughout, you will find that the magazine is easier to
read. Sizzle’s department names have also changed to
better reflect each section and we added an international flavors
Articles in the spring issue:
- Recipes for seafood and rabbit paella.
- Discover what it takes to run a restaurant.
- Find out why chefs are working with domestic cheesemakers.
- Consider a career as a military chef.
- Learn how to fabricate geoduck.
- Experience Chile’s fruit industry.
- François Kwaku-Dongo tells how his unlikely cooking career
Sign Up for A Mentor
Do you wish you had a professional, experienced chef to turn to with
questions about the culinary industry, your career and difficult
situations? If so, ACF’s new mentorship
program, Sharing Culinary Traditions, is perfect for you. Sign up to be matched
with a chef who will share his/her knowledge, life experiences and
More Chefs Wear Happy Chef®
Offering you the largest selection of quality chef apparel. From
traditional to modern, you’re covered for less. Shop our complete
line of chef coats, pants, aprons, headwear, footwear, custom ACF
apparel and more at happychefuniforms.com.
ACF Strategic Plan
plan was developed by the Board of Directors of the American
Culinary Federation, Inc. (ACF) with input from ACF’s national
office and contains initiatives and action items to move the
organization forward over the next five years, 2011–2016.
The board reflected on the mission, vision, current operating
conditions and practices, finances and growth, as well as critical
issues and major influences driving the business. Key elements necessary
for the organization to continue the success ACF has realized over the
past 80 years were recognized and four fundamental strategies were
identified to be the focus of the organization during the upcoming
years. These strategies will be the blueprint the organization follows
in formulating and executing the respective plans. More
Small Plates for Healthy Appetites
Appetizers may be becoming the new entrée, with restaurants
popping up across the country that offer a wide variety of small plates
for group enjoyment. As chefs, you predicted this trend when
approximately 60 percent of you labeled small plates as a
“hot” trend in the National Restaurant Association’s
2011 What’s Hot Survey. While the idea is splendid, if not quite
novel, the execution may be trickier than one presumes. There is a
reason that this idea of small plates is taking off though. If done
correctly, small plates can benefit everyone, from the customer to the
chef to the restaurateur. Read March’s “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
- 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.
USDA Kicks Off National Nutrition Month by
Announcing Nutrition Grants
The USDA kicked off National Nutrition Month on March
2 by announcing the availability of Team Nutrition Training Grants for
Healthy Meals to states to help children develop healthy eating and
physical activity habits for healthier lifestyles.
Team Nutrition Training Grants are one of the
anchor delivery systems for supporting the implementation of
USDA’s nutrition requirements and the Dietary Guidelines for
Americans in meals served in schools and child care institutions. The
grants offer funding to state agencies to establish or enhance
sustainable infrastructures for implementing Team Nutrition’s goal
of improving children’s lifelong eating and physical activity
ACF National Elections Voting Eligibility
ACF members will vote electronically in May for the
2011–2013 Board of Directors national officers. To guarantee your
eligibility to vote, your dues must be paid and your contact information
and e-mail current. Update your member profile on the ACF
website or call ACF at (800) 624-9458. Contact ACF Nominations &
Elections Committee Chair Mark Kent, CEC, with questions at (330)
972-2349 or e-mail him.