The Culinary Insider - September 26, 2011 (Vol. IX, Issue 21)

Celebrate Childhood Nutrition Day

Chefs & children

Support Childhood Nutrition Day on Oct. 16 by implementing an awareness event in your community. The event can be as simple as offering a cooking demonstration or holding an activity at a local school. Visit our programs or chapter corner for more ideas, and download the flyer to help spread the word. Together, we can raise awareness about the need for education on childhood hunger, proper nutrition and obesity issues.

ACF Culinary Youth Team USA Member Wins Global Competition

Reilly Meehan

Congratulations to Reilly Meehan, a student at Oregon Coast Culinary Institute, Coos Bay, Ore., for winning the 35th annual Chaîne des Rôtisseurs Jeunes Commis Competition that took place in Istanbul, Turkey, Sept 9. Meehan won the right to compete globally after winning the U.S. title. In Turkey, he competed against representatives from 20 other countries. He is the first American to win the title and, at age 20, the youngest ever to be awarded the winning gold medal by the Châines. More

The Other Red Meats


Not all meats are created equal, not even in the realm of red meats. According to U.S. Food and Drug Administration guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces). While lean beef is the more traditional option, there are many other nutritional alternatives available. Read more in September’s issue of “Culinary Nutrition News,” The Other Red Meats, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

ACF Chef Coats - $34.95

American Culinary Federation Purchase an officially licensed ACF Chef Coat by Happy Chef to display your membership with pride. Available in Classic White or Matte Black, this full-length, double-breasted coat features rounded cuffs, bronze piping & buttons, as well as a prominently embroidered ACF logo.

Chef & Child Foundation Chair and Vice Chair Named for 2011–2013 Term

Ira Fingerman
Joseph Kraft

The American Culinary Federation Education Foundation (ACFEF) Chef & Child Foundation (CCF), which focuses on the nutritional development of America’s children, has two new leaders at the helm. Ira Fingerman of Tyson Food Service, Springdale, Ark., is chair, and Joseph Kraft, CEC, CCA, AAC, corporate executive chef at Morrison Management Specialists, Tucson, Ariz., is vice chair. Fingerman and Kraft will each serve a two-year term, 2011–2013, which began July 27. More


will you do to end childhood hunger? Video contest

Children across America are invited to show the country what they are doing to help end childhood hunger in their school or community by entering the USDA Food and Nutrition Service (FNS) Ending Childhood Hunger Video Contest. FNS is looking for original student videos two minutes or less that show creative ways they or their peers are tackling the problem of childhood hunger or an innovative idea they have that would contribute to the goal of ending childhood hunger. Videos must be submitted by Oct. 21.

Your Name and Face in Print

The National Culinary Review covers Do you want to see your chapter and members featured in ACF’s publications and on our website? If so, we want to hear from you!

The National Culinary Review®

Newsworthy highlights recent ACF chapter and ACFEF-accredited program events and happenings, while A Toast recognizes members for their achievements, awards, promotions and appearances on TV’s cooking-competition shows. Send a press release or details of the event, including who, what, when, where and why, and a high-resolution photo and caption information to


Sizzle is ACF’s digital magazine for culinary and pastry/baking students. If you have news of a student accomplishment or update about a culinary school, email

Other News

If you have other news and you’re not sure where to send it, email

Become an Honor Society Member

The American Academy of Chefs Do you know of a hardworking, dedicated and qualified chef? Encourage him or her to apply to become a member of the American Academy of Chefs. Academy Fellows demonstrate the highest standards of professionalism within ACF, their communities and the foodservice industry. The Academy’s primary mission is to promote the education of culinarians by mentoring and awarding scholarships to students seeking a future in the culinary industry. Learn more or contact your regional academy director.

New Course Launched at is excited to announce its newest course Food to Soil, Soil to Food. This informative one-hour course presented by Nick Versteeg, focuses on recycling in the kitchen. The course teaches students an understanding of recycling of food waste, plastic, paper, glass, cardboard boxes, grease & oils. It also shows what happens with these recycled products. SPECIAL OFFER: Any ACF member who takes the course receives a promo code at the conclusion for $40 off our ACF-approved Leadership Mastery Course. Quality training enhances your possibilities. Let MyCulinaryCampus be your training partner helping you excel in the culinary profession.

Kitchen Innovations Awards

Kitchen Innovations Awards The National Restaurant Association is calling on foodservice equipment manufacturers to apply for its 2012 Kitchen Innovations Awards. Selected by an independent panel of experts, the award recipients represent the most groundbreaking equipment on the market that will cut costs and improve productivity and food quality in restaurant operations. They will be featured in the Kitchen Innovations Pavilion at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show®. Apply by the Dec. 21 deadline.