The Culinary Insider - July 30, 2012 (Vol. X, Issue 16)

Seven Accomplished Chefs Vie to Join the Ranks of the Elite CMCs

ACF Certified Master Chef Seven chefs from across the country will gather in the kitchens at The Culinary Institute of America (CIA), Hyde Park, N.Y., for the test of a lifetime Aug. 4–11—the American Culinary Federation’s (ACF) eight-day Certified Master Chef® (CMC®) exam, sponsored by McCormick For Chefs. From healthy cooking to classical cuisine, these chefs have prepared their entire careers for the chance to earn the highest professional distinction available and to join the ranks of the elite group known as Certified Master Chefs. The chefs are:

  • Ryan Baxter, CEC, of Port St. Lucie, Fla., senior executive research and development chef, Kraft Foodservice, Chicago, Ill.; ACF Palm Beach County Chefs Association
  • David Daniot, CEC, of Harrison Township, Mich., executive chef, Edgewood Country Club, Commerce, Mich.; ACF Michigan Chefs de Cuisine Association
  • Jason Hall, CEC, of Palm Coast, Fla., executive chef, Hammock Dunes Club, Palm Coast; ACF Saint Augustine Chapter
  • Paul Kampff, CEC, of Saint Charles, Mo., executive chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
  • Shawn Loving, CEC, CCA®, of Farmington, Mich., department chair/instructor, Schoolcraft College, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association
  • Alan Neace, CEC, AAC®, of Florence, Ky., Professor of Culinary Arts, Midwest Culinary Institute, Cincinnati; ACF Midwest Culinary Institute Faculty ACF
  • John Thompson, CEC, of Naples, Fla., executive chef, Audubon Country Club, Naples; ACF Caxambas Chapter of Naples & Marco Island

Meet the chefs, learn about the test, find out who the evaluators are and more.

Students at Bay-Arenac ISD Career Center Win First Place at SkillsUSA

SkillsUSA Winners

Congratulations to Kimberlee McDonald, Mitchell Eigner and Kayla Garrett of Bay-Arenac ISD Career Center, Bay City, Mich., for winning first place in community service at the SkillsUSA National Leadership Conference in Kansas City, Mo., June 23–28. The three students spent the school year on a community service project that included talking to students about the importance of healthy eating and starting a community garden at a local elementary school, much like Andy Bacigalupo, culinary instructor at Bay Arenac ISD Career Center and a member of ACF Flint/Saginaw Valley Chapter, did at the center for Chefs Move to Schools. More

A More Comfortable French Knot Chef Coat

Happy Chef chef's coat #411-LS

The classic look—double breast, stand-up collar, chest & sleeve pockets—is now easier to wear. Our French Knot Chef Coat is constructed with lightweight, wrinkle-resistant fabric so you can cook and look your best every day. Available in black or white, buy today from $15.95.

ACF National Officer Nominations

American Culinary Federation Nominations for ACF national officers for the 2013–2015 two-year term are being accepted July 14 through Dec. 1, 2012. You can learn more by visiting ACF’s Nominations & Elections page on the ACF website, which will be updated frequently with new information. Please contact ACF Nominations & Elections Committee Chair Mark Kent, CEC, AAC, at (330) 972-2349 if you have any questions concerning the election.

Allergen Awareness: The Gluten-Free Edition


Gluten is everywhere, which isn’t necessarily a bad thing as long as you are not one of the three million people that have celiac disease or among the millions who avoid gluten for other health reasons. With allergy and gluten issues on the rise, we are seeing a growing number of restaurants catering to customers with food sensitivities. In fact, some restaurants estimate that 20 percent of their tables have a diner with a special dietary need. Learn more in July’s “Culinary Nutrition News,” Allergen Awareness: The Gluten-Free Edition sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Taste of the Beach—Pensacola Beach, Fla.


Some of Pensacola Beach’s best chefs will showcase signature dishes at the Fourth Annual Taste of the Beach, taking place Sat. and Sun., Sept. 15–16, at the Gulfside Pavilion on Pensacola Beach. Visit Pensacola invites you to come taste island fare with plenty of fresh Gulf seafood, sip a glass of perfectly paired wines and listen to live entertainment alongside a sugar-white sand and emerald-green water. The menu for Taste of the Beach includes a Corvette show, free entertainment, People’s Choice Awards ceremony, children games and lots of contests. Click here to learn more.

New Certified Culinary Educator® Exam

ACF Certified Culinary Educator The ACF Certification Commission has completed a job analysis of the Certified Culinary Educator® (CCE®) resulting in the development of a new written exam, which will be implemented nationwide Sept. 20. You can prepare for the new exam by taking the practice exam. If you are planning to test for your CCE®, make sure you take the correct practice exam based on whether you plan to take the exam before or after Sept. 20. More

Avocados: Ingredient of the Month

Avocado skewers

The avocado is renowned for its light-green flesh, buttery texture and nut-like taste. They are a good source for “good” fat, protein, fiber, vitamin C and other nutrients such as thiamine and riboflavin. From sweet to savory and light to heavy, people all over the world use the avocado for a variety of dishes. Read more and learn how to make avocado skewers with coconut red curry sauce in July’s Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.