The Culinary Insider - November 7, 2011 (Vol. IX, Issue 24)

Love Your Veggies™ Partners with Chef & Child Foundation to Support Chefs Move to Schools

Love Your Veggies
Cat Cora

As part of its Love Your Veggies™ program, the makers of Hidden Valley® Salad Dressings, in partnership with the Chef & Child Foundation, will be hosting the Lunch Break for Schools fundraiser. The fundraiser will raise money to support the Chefs Move to Schools program’s efforts to encourage healthier eating by kids—including eating more vegetables. With help from Celebrity Chef Cat Cora, chefs will prepare and sell delicious lunches from February 27 to March 2, 2012, that follow the framework of the White House sample school lunch menus. Proceeds will support ACF’s Chefs Move to Schools efforts and help the Chef & Child Foundation create resources for nutrition outreach programs.

Chefs know what it takes to get people to eat better—good food, prepared well. That’s why we are encouraging ACF members to join forces with the Chefs Move to Schools program and its mission to get kids to eat more veggies, whole grains, fruits and nutritious foods.

We are asking for your participation in this fundraiser and to help us grow involvement in and create resources for and support ACF’s Chefs Move to Schools efforts.

To learn more about the Lunch Break for Schools fundraiser, visit Or, sign up today!

Tell Us What You Think Will Be the 2012 Hot Trends on Restaurant Menus

mouse and checkbox Complete the Survey by Nov. 10 to Enter $500 Drawing

ACF and the National Restaurant Association are again teaming up for the annual “What’s Hot” survey to identify restaurant food-and-beverage trends for the coming year. The survey is one of the most eagerly awaited culinary forecasts, and is widely used by both foodservice operators and their suppliers to improve their businesses.

As a professional chef and ACF member, your input is invaluable to gauge which trends will be hot on restaurant menus in 2012. Take the survey. Everyone completing the survey by the Nov. 10 deadline at 5 p.m. EST may enter a drawing for a $500 American Express gift card.

Call for 2012 Conference Presenters

viewing presentation

ACF is looking for qualified presenters for the 2012 ACF Conference Series. If you are interested in being considered to present at a conference, submit a proposal with the topic outline, presentation objectives and teaching strategies, as well as your qualifications and references, to by Nov. 30. Download the Seminar and Demonstration Outline.

Happy Chef’s Fall Specials

60% off fall specials

Take advantage of our Fall Specials and save up to 60% off a wide selection of chef apparel and other popular items. Get some of your Happy Chef favorites at the lowest prices ever, but hurry! Many items are clearance-priced. Buy now and save before they’re gone!

Chef & Child Foundation Nutrition Survey

Computer mouse and checkbox Help the Chef & Child Foundation (CCF) develop nutrition seminars for the 2012 ACF conferences and national convention by completing this brief online survey about sodium and other pertinent topics. Your responses will help design the culinary nutrition seminars sponsored by CCF and developed through a partnership with Clemson University.

Food Network Casting Pastry Chefs

Food Network Are you a pastry chef, confectioner, cake artist or culinary mastermind in the art of sweets? Do you specialize in sugar pulling, gum paste or fondant? If so, the Food Network wants you! Casting is currently underway for season 2 of “Halloween Wars” and “Sweet Genius.“ Apply now and you could end up on the winning team of “Halloween Wars,” taking away $50,000, or claim the $10,000 prize on “Sweet Genius.”

Functional Ingredients: Gums and Starches


While food product developers have many factors to consider outside of normal, everyday ingredients, there are a number of functional ingredients that are becoming more available and viable for the restaurant chef to use. Gums and starches, also referred to as “hydrocolloids,” are just some of these types of ingredients. Read more in November’s issue of “Culinary Nutrition News,” Functional Ingredients: Gums and Starches, sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Grab the POWER of KNOWLEDGE for YOUR CAREER’s survey of its culinary professionals state the courses have increased their knowledge by over 30%! Increased knowledge makes you more VALUABLE and EFFECTIVE as a culinary professional. Take our 1-hour courses on Food Nutrition and Recycling in the Kitchen now and receive $40 off our 12-hour Leadership Mastery Course. Let the POWER of KNOWLEDGE work for YOU and give yourself a competitive advantage in the culinary profession.

Job Hunting Tips, Nose-to-tail Cooking Plus Much More in Sizzle’s Winter Issue

Cover of Sizzle winter issue

Learn how to prepare the classic winter dish choucroute garnie, get tips on job hunting, find out what it’s like cooking for athletes, discover why chefs love nose-to-tail cooking and read an inspiring interview with renowned chef Juan Real Urbieta in the winter issue of Sizzle, ACF’s free digital magazine for culinary and baking/pastry students. More

News from the World Association of Chefs Societies (WACS)

World Association of Chefs 
Societies World Chefs Without Borders: More than 300 people have been killed in the worst flooding to hit Thailand in decades. The Thai Chefs’ Association, under the umbrella of World Chefs Without Borders, is working to get food and water to flood victims in Thailand. Read more and/or donate.

WACS World Congress 2012: WACS is currently accepting applications for its team competitions taking place at the 35th Annual WACS World Congress, May 1–5, 2012, in Daejeon, Korea. Fourteen teams will be selected to compete in the hot kitchen and 20 teams in the gourmet challenge. Teams are required to pay their airfare, while Korea will cover accommodations and other incidentals. More