The Culinary Insider - October 8, 2012 (Vol. X, Issue 21)
ACF Culinary Team USA and ACF Members Go for the Gold at IKA
Four teams under the ACF Culinary Team USA umbrella—military, national, regional and youth—as well as individual ACF competitor-members, are enjoying the rewards of all their hard work at the “culinary Olympics” in Erfurt, Germany. The high-profile culinary competition, which comes around every four years, began Saturday, Oct. 5, and ends with the awards ceremony Thursday, Oct. 11. Incredible menus have been presented to the judges and sampled by the public, cold-food displays have been crafted and medals have been won. More
Medals to date:
- ACF Culinary National Team USA: Silver Medal, Hot Food
- USACAT: Silver Medal, Hot Food
- ACF Culinary Regional Team USA: Silver Medal, Cold Food
- ACF Culinary Youth Team USA: Gold Medal, Hot Food
- Brian Beland, CMC: Gold Medal
- Doug Ganhs, CEC: Gold Medal and Bronze Medal
- Stafford DeCambra, CEC, CCE, CCA, AAC: Gold Medal
- Shawn Loving, CEC, CCA: Bronze Medal
- John Miller, CEC: Gold Medal
- Sarah Rougeau, CSC: Silver Medal
- Woojay Poynter, CSC: Gold Medal
- Gabriel Vera: Bronze Medal and Diploma
Follow the journey on www.acfchefs.org/IKA, facebook.com/acfchefs, and Twitter @acfchefs, hashtag #ACF4Gold. You can also watch it live stream thanks to Oregon Coast Culinary Institute.
Chefs Move to Schools Webinar
Preregister by Oct. 15
The Chefs Move to Schools Coalition is holding a “Back to School Launch” free webinar on Oct. 17 at 3 p.m., EST for all Chefs Move to Schools volunteers, as well as anyone interested in learning more about the program. Chefs and school nutrition staff will receive one continuing education credit hour provided by ACF and School Nutrition Association, respectively. For more information or questions about the webinar, email firstname.lastname@example.org. Register now.
Better Prepared Professional Cutlery
A new standard in culinary knives, exclusively at Happy Chef:
- 6 full-tang forged blades offer enhanced precision
- 3 versatile knives feature beautiful Damascus steel
- 7 garnishing tools bring details to life
Learn why our knives are better prepared for your kitchen.
Arsenic: Poison and Remedy
The great irony of arsenic is that as a renowned poison since ancient times, this naturally occurring element can also be found in our food. While this is no new fact for researchers and government regulators, it has become a growing concern for the public in light of two recent studies that reveal worrisome levels of arsenic in rice and rice products. But before you begin taking rice dishes off the menu, it’s best to take a look at arsenic’s ubiquitous past and present. Learn more in October’s “Culinary Nutrition News,” sponsored by French’s Foodservice and provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
Plugrá European-Style Butter Receives ACF Seal of Approval
Three varieties of Plugrá European-Style Butter—salted, unsalted and clarified—received ACF’s Seal of Approval after being evaluated for consistency, performance, adaptability to various cooking situations for format consistency, and accuracy of labels and marketing materials. In addition, each Plugrá butter was tested in a variety of applications. The three Plugrá European-Style Butters were all endorsed after passing the tests with distinction, which they also passed in 2009. Learn more about Plugrá European-Style Butter at www.plugra.com.
Dr. L.J. Minor Chef Professionalism Award Sponsored by MINOR’s®
In the spirit of recognizing one of the chef profession’s biggest champions and the founder of the MINOR’s® brand, ACF’s Chef Professionalism Award will now be recognized as the Dr. L.J. Minor Chef Professionalism Award. This annual award, sponsored by MINOR’s®, is presented annually regionally and nationally to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It honors culinarians who help elevate the status of chefs and cooks in the United States.
The national Dr. L.J. Minor Chef Professionalism winner will receive $2,500 and a $2,500 scholarship in his or her name will be donated to an American Culinary Federation Education Foundation accredited postsecondary program of his or her choice. Download an application or call (800) 624-9458, ext. 146, or (904) 484-0246 for information.
Inaugural “Science of Food” Workshop
Center for the Advancement of Foodservice Education (CAFÉ)
October 19–21, 2012
Johnson & Wales University, Charlotte
Highlights: sous vide, modernist desserts, flavor forecasts, aromas and flavor chemistry, nutrition and more! Featured presenters include Chef Joe Strybel of PolyScience and Dr. Marge Condrasky of Clemson University.
ACF continuing-education hours awarded!
Visit www.CafeMeetingPlace.com for agenda, registration and hotel information.
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Ingredient of the Month: Broccoli
Broccoli is a universal vegetable used in all types of cuisines throughout the world. Although commercial cultivation of broccoli dates back to the 1500s, it did not become popular in the United States until the early 1920s. It is available year-round, but its peak season is October through April. Packed with a hearty array of vitamins and minerals, broccoli is as nutritious as it is delicious. Learn more and get the recipe for Chipotle Cashew Chicken and Broccoli Stir-Fry in October’s Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
The Avocado Producer and Exporters Association of Michoacán invites culinary students to send their original breakfast or brunch recipes incorporating Hass avocados by the Nov. 1 deadline. The grand prize is $1,000 and $500 for the runners-up. Learn more and enter.
Professional chefs, educators and culinary students are invited to enter peanut recipes in the Southern Peanut Growers recipe contest through Dec. 31. Recipes must contain at least 1/3 cup peanuts and/or peanut butter in any of four categories: appetizer/bar snack; main dish; salad/side dish; dessert. The grand prize is $2,500, and there are four first prizes of $1,000 each. Learn more and enter.
Kids Recipe Challenge
The National Restaurant Association (NRA) in partnership with McCormick For Chefs is accepting submissions for its Kids Recipe Challenge, a new initiative aimed at showcasing restaurants’ culinary ingenuity creating healthful menu options for children. Restaurant and foodservice operators should submit one or more recipes from their children’s menus that meet the nutrition guidelines from Kids LiveWell and MyPlate by the Jan. 7, 2013, deadline. Learn more and enter.