The Culinary Insider - May 9, 2011 (Vol. IX, Issue 10)

ACF Member Meeting for Election of the 2011–2013 Board of Directors

All American Culinary Federation (ACF) voting members, who will vote in advance of the meeting by proxy ballot, are invited to attend the meeting for election of the ACF Board of Directors for the term-of-office 2011–2013. The meeting will be held on Friday, June 10, 2011, at 10 a.m. EDT at ACF headquarters, 180 Center Place Way, St. Augustine, Fla. The proxy ballots will be cast and election results announced at the meeting. Election results will be placed on the ACF website once winners have been notified.

ACF Western Conference a Success

The Camelback Mountains of Scottsdale, Ariz., were the perfect setting for the 2011 ACF Western Regional Conference, hosted by ACF Chefs Association of Arizona, Inc., at Talking Stick Resort, April 29–May 2. Hundreds of chefs, cooks and foodservice professionals from the Western United States descended on Scottsdale to “Experience the Power of Connection” through the many professional development, networking and meal events. A sincere thank you to our sponsors and exhibitors, whose support was instrumental to our success, and congratulations to the award recipients and competitors for their outstanding contributions and a job well done. More

Sizzle’s Summer Issue Sizzles

Don’t miss the summer issue of Sizzle, ACF’s free online magazine for culinary and baking/pastry students. Get recipes for vichyssoise, discover brunch trends, find out what the life of a hotel chef is like and learn how to make veal osso buco milanese.

Don’t Sweat Summer Cooking!

CookCool Technology CookCool™ apparel available exclusively at Happy Chef draws moisture away from your body, keeping you cool even at the height of summer. Engineered with hydrophilic microfiber, CookCool fabric stays comfortable & dry under any condition. View CookCool Products

Heirloom Plants: An Edible Heritage

'Culinary Nutrition News' Now Available

Today we are hearing more and more buzz around heirlooms in regards to plants. Although they were once on the brink of being forever forgotten, heirloom plants have generated newfound attention and appreciation in kitchens everywhere. Why? Maybe it’s their mouth-watering flavor, environmental impact, unique appearance, their history or even their amusing names. Read May’s issue of "Culinary Nutrition News," Heirloom Plants: An Edible Heritage, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

ACF Member Receives NRA’s Faces of Diversity Award

Amporn Vasquez

Congratulations to ACF First State Chefs Association member Amporn Vasquez, executive chef at Pizza by Elizabeths, Greenville, Del., for receiving one of the National Restaurant Association’s 2011 Faces of Diversity Awards. Vasquez, who won an American Dream Award, came to America at age 14 from her native Thailand. Listen to her story.

The Center for the Advancement of Foodservice Education

CAFE2011 Professional-Development Events

  • Teaching Strategies/Best Practices, Providence, June
  • Leadership Through New Ideas, Providence, June
  • Sustainability Conference, Chicago, July
  • International Desserts, San Diego, August
  • Catering Operations/Curriculum, October

Approved for ACF continuing-education hours!

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

SPLENDA® Earns Seal of Approval

Splenda ACF has awarded SPLENDA® No Calorie Sweetener for High Volume Use, made by McNeil Nutritionals, LLC, its prestigious Seal of Approval. The ACF Seal of Approval committee applied rigorous testing criteria to the product, as well as evaluated the product’s physical performance, performance when various cooking methods were applied and more. The product was tested using a variety of fresh fruit preparations, a variety of sweetened beverages, and assorted desserts and baked items, and passed all of the standards for excellence.

Recipes for Healthy Kids Competition

Recipes for Healthy Kids The USDA challenged school nutrition professionals, chefs, students, parents and community members to create tasty and healthy recipes for school lunch menus through the Recipes for Healthy Kids competition. Fifteen recipes were selected from the more than 340 submitted. Vote for your favorite recipes by May 31 and the winning school will receive $1,500 for its food service program.

Pastry Competition Show Seeks Chefs

Are you a pastry chef or baker who wants to compete on TV for a chance to win $10,000? If yes, email your name, occupation, contact information, head shot, résumé, background summary and photos of your work to