The Culinary Insider - December 5, 2011 (Vol. IX, Issue 26)

U.S. Department of Labor Job Corps Culinary Arts Programs Receive Recognition

Job Corps 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!

Chef hat 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 great options like the Classic Chef Hat or the Flat Top Chef Hat. Get your exclusive ACF apparel today!

Culinary Instructors, Tell Us What You Think about Sizzle, ACF’s Free Student Magazine

Take Our Survey 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.

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.

One Lunch, One Day, During One Week

Cat Cora

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 Schools program.

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

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 Culinary Students

The American Academy of Chefs 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 books.

  • Brett Brennan, Niagara County Community College, Sanborn, N.Y.
  • Derwin Jackson, Le Cordon Bleu College of Culinary Arts, Tucker, Ga.
  • Malonna Peters, Louisiana Culinary Institute, Baton Rouge, La.

Ingredient of the Month: Pears

Bartlett Pear and Butternut Squash Soup

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.