The Culinary Insider - March 12, 2012 (Vol. X, Issue
From Catering to Vegetarian Cuisine,
Spring’s Sizzle Has Something for You
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!
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.
Experience the New 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.
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.
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
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
- Luxury all-suite Riverfront hotel @ $129/night
Visit www.CafeMeetingPlace.com for registration,
hotel information, instructor scholarships and awards. Subscribe for
weekly programming updates.
Ingredient Face-Off: Round 1
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 MyCulinaryCampus.com’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! MyCulinaryCampus.com.
The Time is Now to Become a CEPC®
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 firstname.lastname@example.org, or call
(904) 484-0250 or (800) 624-9458, ext. 150, for more information or if
you have any questions.