The Culinary Insider - January 16, 2012 (Vol. X, Issue
Chefs Needed for Love Your Veggies™ Lunch
Break for Schools—Sign Up Extended to Jan. 27
We need chefs to create and sell a healthy lunch item at a
location of their choosing for one day during the week of Feb. 27 for
the Lunch Break for Schools fundraiser. A toolkit and promotional
materials will be provided. Sign up today and join Cat Cora to promote
proper nutrition in schools and fight childhood obesity. Your
participation will impact the future of our children. Proceeds will
benefit the Chef & Child Foundation to create nutritional
educational materials for ACF’s involvement in the Chefs Move to
Schools program. Learn more.
A sincere thank you to the Chef & Child Committee and the
following ACF chapters for volunteering and making a difference: ACF
Greater Atlanta Chapter Inc., ACF Inc. Charlotte Chapter, ACF Louis
Joliet Chapter and White Mountain Chapter of the ACF.
Low Prices on Apparel for 2012
Start 2012 with big savings! Happy Chef has slashed
prices on dozens of chef coats, hats, pants, knives, and more for
the New Year. Many items are priced to sell out by next week, so buy now to save up to 60% off.
What’s in Your Wok: A Fried Rice
$1,000 Grand Prize
Fried Rice is believed to have its early roots in Chinese culture,
but has since gained worldwide popularity. This year, we challenge you
to turn up the heat on this classic and create your own signature fried
rice by competing in the What’s in Your Wok: A Fried Rice
Competition, sponsored by Riviana Foods®.
ACF members are invited to submit an original recipe for fried rice
made with Minute Rice, white or brown. Four competitors will be selected
from each region’s submissions to compete at their respective ACF
regional conference. Each regional winner will receive a $250 cash prize
and will compete at the 2012 ACF National Convention, July 14–17,
in Orlando, Fla., to determine which signature fried rice will reign
supreme. The grand prize winner receives $1,000. Learn more, review the
rules and apply by the deadline.
Deadlines to apply:
ACF Southeast Region: Jan. 27
ACF Western Region: Feb. 17
ACF Central Region: March 16
ACF Northeast Region: March 23
Save the Date!
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
- Luxury all-suite Riverfront hotel @ $129/night
Visit www.CafeMeetingPlace.com for registration,
hotel information, instructor scholarships and awards. Subscribe for
weekly programming updates.
A Look Back at 2011—the Year of Culinary
The hype surrounding improving meals for our children at home, in
schools and in restaurants is bigger than ever thanks to the White
House’s Childhood Obesity Task Force and other groups. In fact,
according to the Chef & Child Foundation’s nutrition survey,
100% of respondents noted the need to offer nutritious children’s
menu items. This may be why the National Restaurant Association’s
“What’s Hot in 2012” survey of nearly 1,800 ACF chefs
reveals children’s nutrition to be one of the hottest trends,
comprising three of the top 10 menu trends.
in January’s issue of “Culinary
Nutrition News,” 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.
2012 McCormick® Flavor Forecast® Goes
Global for First Time
After a yearlong process of culinary exploration, data discovery and
insight development, the McCormick® Flavor Forecast®
revealed a surprising finding: food lovers around the world have more in
common than expected. The trends impacting food choices are strikingly
similar from region to region, even though the specific foods, flavors
and ingredients are uniquely rooted in local cultures. Six globally
relevant trends were noted through 12 regional flavor combinations. More
Operator Innovations Awards
The National Restaurant Association is
calling on individuals from throughout the industry to nominate
commercial and non-commercial operators for the first-ever 2012 Operator
Innovations Awards. Winners will be recognized as leaders who transform
the industry with their extraordinary creativity and commitment.
Commercial and non-commercial operators may self-nominate.
Manufacturers, dealers and distributors, media and other restaurant and
foodservice industry professionals are also invited to submit
nominations for operators. More