The Culinary Insider - June 20, 2011 (Vol. IX, Issue 14)

Congratulations to the 2011–2013 ACF National Board of Directors

American Culinary Federation Congratulations to the following chefs elected to the national ACF board of directors for the 2011–2013 term, which commences at their installation during the President’s Grand Ball July 26 at the ACF National Convention, July 22–26, Gaylord Texan, Dallas.

  • President: Michael Ty, CEC®, AAC®
  • Treasurer: James Taylor, CEC®, AAC®, MBA
  • Secretary: Thomas Macrina, CEC®, CCA™, HGT, AAC®
  • Vice President, Central Region: Kyle Richardson, CEC®, CCE®, CHE, AAC®
  • Vice President, Northeast Region: William Tillinghast, CEC®, AAC®, MBA
  • Vice President, Southeast Region: Jeff Bacon, CEC®, CCA™, AAC®
  • Vice President, Western Region: David Goodwin, CEC®, CCA™, AAC®
  • Chair, American Academy of Chefs: Stafford DeCambra, CEC®, CCE®, CCA™, AAC®

John Kinsella, CMC®, CCE®, WGMC, AAC®, will continue to serve on the board as immediate past president. R. Douglas Martinides and Catherine Mullarkey, Esq., who were voted in as members at-large in November 2010, will also remain on the board serving out two-year terms. More

Preview our Big Summer Sale!

Summer sale up to 60% off

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USDA Recipes for Healthy Kids National Cook-Off at ACF National Convention

Recipes for Healthy Kids Soon America will be one step closer to the goal of featuring healthier foods in school cafeterias across the country. On June 16, Agriculture Secretary Tom Vilsack announced the three finalist teams in Michelle Obama’s Recipes for Healthy Kids competition, a national contest designed to promote healthy eating among children. Finalists will compete for the grand prize July 25 during the ACF National Convention. Sam Kass, White House Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives, is the featured keynote speaker at the convention’s General Session and will assist with the competition alongside Dr. Janey Thornton, USDA Deputy Undersecretary for Food, Nutrition and Consumer Services. More

Carême’s Lament

Kendall Farms Creme Fraiche “Where have all the sauciers gone? …gone to gums every one. When will they ever learn?”

Not very long ago the saucier was king. Diners went to dine for the sauces. Sauces compliment food and engage our minds. It is what we remember.

Kendall Farms Crème Fraîche is the liaison that marries the cooking liquid of the food, the taste of what it is, with fresh herbs, spices, etc. It insinuates without imposing, enriches without being heavy, prolongs and sublimes flavors. It is the canvas on which the chef creates.

Carême would be pleased.

Daniel Gorman Wins Hans Bueschkens World Junior Chefs Challenge Semifinals

Daniel Gorman

The results are in, and the best young chef in all of the Americas is the 2010 ACF Student Chef of the Year, 23-year-old Daniel Gorman, sous chef at Cherokee Town Club, Atlanta. Gorman received a gold medal and first place in the Hans Bueschkens World Junior Chefs Challenge semifinals for the Americas June 12 during the Canadian Culinary Federation’s 2011 National Conference in Vancouver, British Columbia. Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.”

Gorman now advances to the worldwide competition in South Korea in May 2012. Canada’s Matthew Parker and Chile’s Homero Burgoswon placed second and third, respectively. More

Michael Matarazzo Places Second in Global Chefs Challenge Semifinals

2010 U.S.A.’s Chef of the Year™ Michael Matarazzo placed second behind Canada’s Tobias Macdonald in the WACS Global Chefs Challenge Semifinals for the Americas June 11 during the Canadian Culinary Federation’s 2011 National Conference in Vancouver, British Columbia. Matarazzo, executive chef at Bear Mountain Inn, Bear Mountain, N.Y., was assisted by Charles Figueroa, sous chef at Westchester Country Club, Rye, N.Y. Ecuador’s Francisco Vintimilla came in third. More


Not only is the strawberry a favorite fruit for many Americans, but it also carries nutritional significance because it is low-calorie and low-fat, but high in vitamin C, potassium and nitrate, which increases blood and oxygen flow to muscles. The strawberry is the only fruit with its seeds on the outside, and each strawberry has more than 200 seeds. Learn more and find out how to make strawberry gazpacho by reading June’s Ingredient of the Month, presented by ACFEF Chef & Child Foundation and Clemson University.

Healthcare Chefs and Dietitians Compete in ACF National Championship

The 2011 ACF National Championship: Cooking for Life competition, sponsored by Dansko and Sodexo, takes place July 24 in Dallas during the ACF National Convention. The competition will test teams’ ability to execute and present a meal using the nutritional guidelines and recommendations set forth by the U.S. Department of Agriculture and the American Dietetic Association. Meet the teams.