The Culinary Insider - January 2, 2012 (Vol. X, Issue 1)

Don’t Miss Out on Big Savings for the 2012 ACF Southeast Regional Conference

N.C., skyline
Register online

Jan. 6 is the Deadline for Registration Discounts

The 2012 ACF Southeast Regional Conference is Feb. 20–22 in Winston-Salem, N.C. The schedule is full of exciting activities and an unbelievable keynote speaker, Maya Angelou, a noted poet and speaker who has penned two cookbooks.

Register now and take advantage of the discounts before they expire Jan. 6. ACF members can save up to $200 on a full registration.

ACF Rewards Rate for members who stay a minimum of three nights at the conference host hotel and register by Jan. 6:
$300 for Culinarians and Professional Culinarians
$260 for Senior, Junior and Student members

Early Registration Rate for members who register by Jan. 6:
$400 for Culinarians and Professional Culinarians
$350 for Senior, Junior and Student members

Standard Registration Rate:
$500 for ACF members in good standing
$595 for non-members

Learn more or call ACF’s Events Management department at (800) 624-9458 with any questions.

ACF Chef Coats - $34.95

American Culinary Federation Purchase an officially licensed ACF Chef Coat by Happy Chef to display your membership with pride. Available in Classic White or Matte Black, this full-length, double-breasted coat features rounded cuffs, bronze piping & buttons, as well as a prominently embroidered ACF logo.

Kale: Ingredient of the Month

Kale & 
butternut squash pizza

Kale, a deep green ruffled leaf, has a sweet but earthy flavor with peppery qualities. Kale has a distinct flavor that is somewhat sweeter than other leafy greens. There are several kale varieties, from curly kale to dinosaur kale to red kale. Each differs slightly in look and flavor. Kale is most commonly served steamed to fully enhance its flavor and nutrient value. However, it can also be braised, sauteed or stir-fried, simmered in soups and stews, or used as greens in salad. Kale has recently become popular by being baked into chips and lightly seasoned with sea salt. Read more about kale and check out the recipe for Kale and Butternut Squash Pizza in January’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Save the Date!

Center for the Advancement of Foodservice Education Center for the Advancement of Foodservice Education
8th-Annual Leadership Conference
June 22–24, 2012
Hosted by The Culinary Institute of America, San Antonio

New presenters, themes and ideas for foodservice instructors! Highlights include:

  • Full day of Educational Best Practices
  • Trends from industry leaders
  • Included: all programming, reception, meals, InfoFair and ACF CEHs
  • Luxury all-suite Riverfront hotel @ $129/night

Visit for registration, hotel information, instructor scholarships and awards. Subscribe for weekly programming updates.

Restaurant Industry Awards Submission Deadline Jan. 7

National Restaurant 
Association The deadline to apply or nominate a colleague for the National Restaurant Association Restaurant Industry Awards is Jan. 7. If you know someone who deserves recognition through the Faces of Diversity award and/or Restaurant Neighbor Award, nominate him or her today. Get a nomination/application form or find out more information. Contact Alyssa Prince at (202) 973-3679 with any questions.