The Culinary Insider - June 18, 2012 (Vol. X, Issue 13)
Rick Moonen, Cat Cora, Robert Irvine and Paul Prudhomme, HAAC, HOF
These are just a few of the chefs lined up for you at the 2012 ACF National Convention, July 14–17, at the Orlando World Center Marriott in Orlando, Fla. Whether you are a seasoned professional chef or a student new to the kitchen, convention has something for everyone. Check out the schedule and register to attend today. It is going to be another unforgettable convention! More
Share Your ACF Insights & Win an iPad
Check your email for your invite to participate in ACF’s member survey. Complete the survey by June 20 and enter the drawing for an iPad. Questions? Want to participate? Call ACF’s membership department at (800) 624-9458.
Chefs Move to Schools Grants
The ACF Chefs Move to Schools Task Force awarded twelve $250 grants to chefs participating in the Chefs Move to Schools program to fund activities to educate children and their families about proper nutrition and healthy eating. ACF expects to present a total of 60 grants for 2012.
Two more grant periods are planned with application deadlines scheduled for August 30 and December 30. Interested chefs can learn more about the program and apply for grants at www.chefsmovetoschools.org or www.acfchefs.org/chefsmove.
Be a Member of ACF Culinary Team USA for a Day Winners Named
We are happy to announce that the following apprentices and students were selected as winners of Be a Member of ACF Culinary Team USA for a Day:
- Brian Kearney, an apprentice and member of ACF Colorado Chefs Association
- Victor Kendlehart, CC, a student at The Restaurant School at Walnut Hill College and a member of ACF Harrisburg Chapter
- Josh Maron, a student at Ivy Tech Community College, and an apprentice and member of ACF South Bend Chefs and Cooks Association
- JoAnn Rey, a student at Wake Technical Community College and a member of ACF North Carolina Chapter
- Catherine Weaver, CC, a student at The Art Institute of Atlanta and a member of ACF Greater Atlanta Chapter Inc.
They will experience an opportunity of a lifetime as they work alongside and learn from ACF Culinary National Team USA members at a special fundraising reception July 14 during ACF’s national convention in Orlando, Fla. The reception will raise funds for all ACF Culinary Team USA teams as they prepare for the “culinary Olympics,” Oct. 5–10, in Erfurt, Germany. Tickets are $75 if purchased by July 1. After July 1, tickets are $100. Buy your tickets now and help ACF Culinary Team USA go for the gold.
ACF Culinary Team USA Regional Fundraising Competition Results
On behalf of ACF Culinary Team USA, a sincere thank you to all the members and chapters for their generous donations. Your support has been tremendous and has motivated us even more to proudly represent you at the “culinary Olympics.”
Congratulations to the winners of the regional fundraising competition:
How do ACF chefs stay cool?
As kitchens continue to get hotter, chefs are turning to performance chef coats to stay cool. The CookCool Mesh Chef Coat increases air circulation with six vented panels for more cooking comfort. Body heat escapes quickly while allowing cool air to pass through. Find out more…
Brett Brennan Named Lead Like “Mike” Winner
Brett Brennan of Grand Island, N.Y., a culinary student at Niagara County Community College, Sanborn, N.Y., and member of ACF of Greater Buffalo New York, has been named the winner of the 2012 Lead Like “Mike” contest. He will attend the 2012 ACF National Convention in Orlando, Fla., July 14–17, where he will be mentored by ACF National President Michael Ty, CEC, AAC. More
Sodium: A Little Goes a Long Way
According to the Institute of Medicine of the National Academies of Science, “The current level of sodium added to the food supply—by food manufacturers, foodservice operators and restaurants—is simply too high to be safe for consumers given the chronic disease risks associated with sodium intake for all population segments.” This statement leads to an onslaught of questions: How much is too much? How do you cut back on sodium without sacrificing taste? Learn the answers to these questions and more in June’s “Culinary Nutrition News” sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
Build a Better Burger® Contest
Create and enter a burger recipe served on a bread product in Sutter Home’s Build a Better Burger® Contest by the Sept. 3 deadline and you could win the $100,000 grand prize. It may include condiments, sauces, spreads, cheeses and toppings, but no side dishes or garnishes. Enter the beef or alternative category. Ten finalists, five in each category, will win a trip to Napa Valley for a cook-off. More
- Best Beef Burger Grand Prize: $100,000
- Best Alternative Burger Prize: $15,000
- First Runner-up per category: $500
- Second Runner-up per category: $250
- People’s Choice: $2,500