The Culinary Insider - October 24, 2011 (Vol. IX, Issue
USDA, Local Farmer and ACF Partner at Elementary
Pumpkin salad, butternut soup, pumpkin chili and pumpkin pizza were
on the menu Oct. 18 for first-graders at R.B. Hunt Elementary School,
St. Augustine, Fla. Students were joined by USDA Food, Nutrition and
Consumer Services Deputy Under Secretary Dr. Janey Thornton, ACF chef
David Bearl, CCC®, CCE®, AAC®, director of college
advancement at First Coast Technical College in St. Augustine, and local
potato farmer Nick Jones to celebrate National Farm to School Month and
Michelle Obama’s Chefs
Move to Schools program. More
“I’m proud of so many of you today,” said Thornton.
“Many of you thought you wouldn’t like something, but you
tried it anyway. You might not always like it the first time, but if you
keep trying it, or if it’s prepared another way, you might
actually learn to like it.”
Calling All Chefs
Please search your personal and ACF chapter archives for information
on ACF’s founding organizations: Chefs de Cuisine Association of
America, Societe Culinaire Philanthropique and the Vatel Club. We are
gathering information for an article on ACF’s founding for
The National Culinary Review. Email Kay Orde.
ACF Chef Hats from $7.95—NEW!
Top off your outfit with ACF headwear. Happy Chef now
carries three styles of professional-grade chef hats featuring an
embroidered, official ACF logo. Show your affiliation with the Classic Chef Hat, Flat Top Chef Hat, and Cordon Bleu Pleated Chef Hat. Get your
exclusive ACF apparel today!
Help Celebrate the 20th Anniversary of the ACF
Cast Your Vote by November 14
Did you know that the ACF
Student Team Championship, sponsored by R.L. Schreiber, Inc., has
been around for 20 years? Throughout 2012, we will be celebrating the
competition's rich history, student participants and coaches. You can
join in the celebration by helping ACF select a logo for this milestone.
Visit our Facebook page, click “Vote Now,”
or select photos from the left menu and choose “Vote Now”
from the albums. “Like” the logo you want to win. Voting
closes Nov. 14 at midnight EST.
If you are a past competitor, coach or judge, we want to hear from
you. Post your photos, stories and memories on our Facebook page, so we can learn where our past
winners and participants are today.
Protein: Meats on the Menu
Seated at the top of the food chain, when consumed in moderation,
meat has advantages. Meat provides B vitamins that help the body release
energy and build tissue, aid in the formation of red blood cells and
play a vital role in the function of the nervous system. Meat also
supplies iron, which is used to carry oxygen in the blood; magnesium,
which is used in building bones and releasing energy from muscles; and
zinc, which is necessary for biochemical reactions and helps the immune
system function properly. Still, consuming excessive quantities of meat
may be problematic to your health. Read more in October’s issue of
Nutrition News,” Protein: Meats on the Menu, sponsored by French’s Foodservice and provided
through a partnership between ACFEF Chef
& Child Foundation and Clemson University.
Set Your Menu Worlds Apart
Give guests the adventure they desire with Taste
Travelers™—a new line of globally inspired foods by
McCain®. Try Southwestern-style Pork & Queso Triangles,
Latin-inspired Steak Mini Chimis and fresh-baked Cheese & Italian
Sausage Mini Bread Rounds today. Try a sample.
ACF’s Garde Manger: Cold Kitchen
Fundamentals Now Available
Want to learn more about the cold kitchen? Look no further. Check out
ACF’s newest textbook, Garde
Manger: Cold Kitchen Fundamentals (Prentice Hall, 2012). The
book serves as a companion to Baking Fundamentals (Prentice
Hall, 2007) and Culinary Fundamentals (Prentice Hall,
2006). Written for the garde manger chef, culinary students and
educators, as well as cold salon competitors, the 912-page book focuses
on techniques, provides an overview of the cold kitchen and features
more than 400 recipes.