The Culinary Insider - March 12, 2012 (Vol. X, Issue 6)

From Catering to Vegetarian Cuisine, Spring’s Sizzle Has Something for You

Cover of Sizzle

The spring issue of Sizzle, ACF’s free digital magazine for culinary and baking/pastry students and foodies, is jampacked with culinary articles, recipes and interviews with industry leaders. In this issue, you’ll learn how to prepare bouillabaisse two ways, discover how restaurants are embracing technology, learn about vegetarian and vegan cuisines and get a taste of Guadalajaran cuisine. Plus, you won’t want to miss our interview with Justin Bogle, the young chef at the helm of Michelin-two-star restaurant Gilt in New York. More

Calling All Competitors!

Eight chefs standing behind table

Use your expertise to make a difference in the school lunch offerings for U.S. kids across the country in support of the Chefs Move to Schools program. ACF and the Institute of Food Technologists have partnered to host a new competition, Making Healthy School Meals Easy, that challenges teams to convert four recipes from the 2011 USDA Recipes for Healthy Kids competition to a manufactured product that maintains the original nutrition content, flavor and appearance. Join us in this inaugural event as we work together to find solutions for the nation’s obesity crisis. Register today!

Experience the New Happy Chef

Happy Chef Smile: a better way to buy your culinary apparel is coming soon. The entire Happy Chef experience is being improved to make it simpler to find what you need, fast. Browse our new apparel styles and preview the new Happy Chef experience today.

Mentoring Opportunity for Student at the 2012 ACF National Convention in Orlando, Fla.

Apply now Just imagine attending the 2012 ACF National Convention in Orlando, Fla., and being mentored by ACF National President Michael Ty, CEC, AAC. One ACF student and/or apprentice will be selected to do just that. This individual will experience ACF’s national convention from the president’s perspective, from attending behind-the-scenes meetings with board members and sponsors to the lavish American Academy of Chefs dinner.

Enter the 2012 Lead Like “Mike” Contest by May 2 and you could be the lucky student selected to attend the 2012 ACF National Convention in Orlando, Fla., July 13–18. Five finalists will be selected for phone interviews. The winner will be announced by June 6, and will receive airfare to Orlando, accommodations at the Orlando World Center Marriott and a full convention registration.

Save the Date!

Center for the Advancement of Foodservice Education Center for the Advancement of Foodservice Education
8th-Annual Leadership Conference
June 21–23, 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.

Ingredient Face-Off: Round 1

Bowl of yogurt

Yogurt: Greek vs. Plain

Greek and regular yogurt in their plain, low-fat forms are considered nutritious. Being low in calories and rich in calcium and live bacterial cultures, yogurt can be a great addition to healthy menus.

Technically speaking, the main difference between Greek and regular yogurt is that Greek yogurt is strained, creating a thicker, creamier texture and tangier flavor. This straining method also doubles the protein while cutting the sugar content by half. Still, is it healthier? Find out in this month’s “Culinary Nutrition News” sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

News from MyCulinaryCampus Don’t just take any 8-hour course to satisfy your supervisory training requirements. Experience’s 12-hour Supervisory Skills for Food Service Professionals. You will learn from one of the country’s top instructors on effective people skills, staff development, how to tap into the talents of your kitchen staff, and how to lead a team to success. In the fast paced kitchen environment, it’s critical you have the best training for your leadership skills. Chefs around the country rave about what they are learning! Enroll today!

The Time is Now to Become a CEPC®

ACF Certified Executive Pastry Chef Have you been pondering upgrading your ACF pastry certification to the Certified Executive Pastry Chef® (CEPC®)? If the answer is yes, then now is the time. Chefs who take the online CEPC written exam at any Comira location nationwide before July 31 will receive a $75 credit toward their final certification fees, so the written exam ends up free. Applicants must meet all requirements, submit the necessary paperwork and be pre-approved prior to taking the exam. Learn more. Contact ACF Certification at, or call (904) 484-0250 or (800) 624-9458, ext. 150, for more information or if you have any questions.