The Culinary Insider - December 5, 2011 (Vol. IX, Issue
U.S. Department of Labor Job Corps Culinary Arts
Programs Receive Recognition
The U.S. Department of Labor Job Corps Culinary Arts
programs, a total of 87, received ACFEF
Quality Program recognition renewal for five years. The ACFEF
Quality Program validates the level of educational quality embedded in
specialized culinary art educational and training programs. The national
U.S. Department of Labor Job Corps program earned high marks in their
delivery of quality culinary training and staff dedication. The site
visit volunteers were extremely impressed with the level of education
being delivered at the various Job Corps sites around the country. More
ACF Chef Hats from $7.95 - NEW!
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Culinary Instructors, Tell Us What You Think
about Sizzle, ACF’s Free Student Magazine
Are you an instructor at an ACFEF-certified secondary
program, an ACFEF-accredited postsecondary program or an apprenticeship
program? If yes, we want to hear from you. Please take a few minutes to
share your thoughts with us about Sizzle:
The American Culinary Federation quarterly for students of
cooking. We are continually looking for ways to improve and
enhance the magazine and your feedback is vital.
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One Lunch, One Day, During One Week
That’s All It Takes to Help Fight Childhood Obesity and
Promote Proper Nutrition in Schools
Sign Up by January 15, 2012
ACF is teaming up with the makers of Hidden Valley® Salad
Dressings, celebrity chef Cat Cora and chefs across the country for the
Lunch Break for
Schools fundraiser February 27–March 2, 2012. We are asking
chefs like you to participate by creating and selling a delicious and
healthy lunch item. All chefs will be provided with a toolkit and
promotional materials. The funds raised will go to the Chef & Child
Foundation in support of ACF’s involvement in the Chefs Move to
ACF chefs, we need your help to make the Love Your Veggies™
Lunch Break for Schools Fundraiser a success. Sign up to
participate by January 15, 2012. For complete details, visit www.acfchefs.org/LunchBreakForSchools.
Mini Chimis, Big Flavor.
New Steak Mini Chimis from McCain® bring Latin flair to
applications like bar menus, appetizers and small plates. Enjoy
flavorful strips of steak, whole black beans, corn hominy and a zesty
chimichurri sauce in a light, crispy hand-rolled shell. Try a sample.
AAC® Awards Three $1,000 Scholarships to
Congratulations to the following recipients of Balestreri/Cutino
scholarship awarded by the American Academy of Chefs. Each student
received $1,000 for education expenses, such as tuition, fees and
- Brett Brennan, Niagara County Community College, Sanborn, N.Y.
- Derwin Jackson, Le Cordon Bleu College of Culinary Arts, Tucker,
- Malonna Peters, Louisiana Culinary Institute, Baton Rouge, La.
Ingredient of the Month: Pears
Pears have a juicy, distinctive texture and vary in consistency
depending on their ripeness. They are delicious in both sweet and savory
dishes and are extremely high in fiber and vitamin C. When baked, pears
soak in their own juices, taking on an even sweeter flavor. Read about
pears and try the recipe for Bartlett Pear and Butternut Squash Soup
with Crispy Kale in December’s Ingredient
of the Month, provided through a partnership between ACFEF Chef
& Child Foundation and Clemson University.