The Culinary Insider - June 4, 2012 (Vol. X, Issue 12)

Share Your ACF Insights and You Could Win an iPad

Watch your email this week for your invitation to participate in ACF’s member survey. As part of the 2011–2016 Strategic Plan, we are surveying ACF members to understand your needs. Your participation will help guide ACF’s leadership in planning for the future of the Federation.

All participants will be given the option of entering a drawing for a free iPad as a thank you for participating in this survey and for your continued support of ACF.

Salmon a la Nage, Pie Trends, Leadership in the Kitchen and More

Sizzle apps Download Sizzle’s Summer Issue Digitally or as an App

The summer issue of Sizzle is now available. Articles include pie trends, recipes for salmon a la nage, leadership in today’s kitchen and how to make upside down root beer floats. More

Plus, you don’t have to wait until you are at a computer to read Sizzle! Access the latest issue right at your fingertips with our new free app, available on the iPhone, iPad, iPod Touch, Android smartphones and Amazon Kindle Fire.

Classic Chef Coats Still Favored

Chef's coat

Professional chefs overwhelmingly rely on white, traditional coats for a timeless look. Consider the Cotton Classic Executive Coat by Happy Chef. It features premium cotton twill, turn-up cuffs, and a double breasted design with interchangeable buttons. Check availability now.

World Menu Report Shows Diners Face Barriers to Choosing Healthier Options

World Menu Report

Unilever Food Solutions’ latest World Menu Report titled “Seductive Nutrition” finds that U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action. While 52 percent of U.S. diners surveyed said they frequently look for healthy menu options when eating out, 70 percent prefer to treat themselves when they place their order. Nearly 40 percent of diners say the “healthy” option sounds less “tasty” or may not be as filling. To help diners overcome these barriers and change perceptions, Unilever Food Solutions is recommending a simple solution for restaurant chefs and operators called “Seductive Nutrition.”

Ingredient of the Month: Tomatoes

Tomato & Corn Pasta Salad

Tomatoes offer flavor, color and nutrients to support and enhance dishes. Generally speaking, yellow and orange tomatoes tend to be less acidic and sweeter than red tomatoes. These tomatoes have a fruity, almost tropical flavor as a result of their low acidity. Green tomatoes have a tart, citrus tang because their sugars aren’t fully developed. Purple and blackish varieties have a more complex flavor, similar to that of red wine. Read more and learn how to make Tomato and Corn Pasta Salad in June’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 The Center for the Advancement of Foodservice Education (CAFE) offers professional-development opportunities to all culinarians:

8th-Annual Leadership Conference, “Connections”
June 21–23, 2012
Host: The Culinary Institute of America, San Antonio

“Learning from the Ground Up”
July 27–29, 2012
Host: Seattle Culinary Academy

“The Science of Food”
October 19–21, 2012
Host: Johnson & Wales University, Charlotte

All events award ACF continuing-education hours! Visit for agendas, registration and hotel information.

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Restaurants to Add 450,000 Summer Jobs, According to NRA Projections

National Restaurant Association Restaurants are expected to add 450,000 jobs this summer season, a 4.6 percent increase over the March 2012 employment level, according to recent projections released by the National Restaurant Association. The states projected to add the most eating and drinking jobs during the summer season are New York, California, Massachusetts, Texas, New Jersey, Michigan, Ohio and Illinois. The states projected to register the largest proportional employment increase are Maine, Alaska and Delaware.

Summer employment is defined as the average number of eating and drinking place jobs in June, July and August. The number of summer jobs is the difference between the projected total 2012 summer employment and the March 2012 employment level. Generally, the U.S. restaurant industry begins to ramp up its summer seasonal hiring in April, and it peaks in June, July and August. Eating and drinking places account for approximately three-fourths of the total restaurant and foodservice workforce.

Complete state-by-state 2012 projections, plus a national 10-year review, of restaurant summer employment can be found on the Association’s website.

Register for ACF National Convention

Register Online Hotel Discounts End June 15

We are heading south to the Sunshine State for the 2012 ACF National Convention, July 14–17, for another unforgettable convention. Hosted by ACF Central Florida Chapter, the Orlando World Center Marriott Resort is our destination for exceptional educational programming, networking opportunities, meal functions and fun. Learn more and view the schedule.