The Culinary Insider - November 7, 2011 (Vol. IX, Issue
Love Your Veggies™ Partners with Chef &
Child Foundation to Support Chefs Move to Schools
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
school lunch menus. Proceeds will support ACF’s Chefs Move to
Schools efforts and help the Chef &
Child Foundation create resources for nutrition outreach
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 acfchefs.org/lunchbreakforschools.
Or, sign up today!
Tell Us What You Think Will Be the 2012 Hot
Trends on Restaurant Menus
Complete the Survey by Nov. 10 to Enter $500
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
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
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 email@example.com by Nov. 30.
Download the Seminar and Demonstration Outline.
Happy Chef’s 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
Chef & Child Foundation Nutrition Survey
Help the Chef &
Child Foundation (CCF) develop nutrition seminars for the 2012 ACF
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
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
MyCulinaryCampus.com’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
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
News from the World Association of Chefs
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