The Culinary Insider - November 19, 2012 (Vol. X, Issue 24)

ACFEF Disaster Relief for Members

Storm-battered beach

ACF and the American Culinary Federation Education Foundation (ACFEF) Disaster Relief Task Force are here to support those members affected by the recent devastating storm. We care about you and want to help as you deal with the difficult task of getting your lives back together. If you, or any ACF member you are aware of, need assistance due to this disaster, complete the PDF ACFEF Disaster Relief Fund ACF Member Assistance Request form and return it to ACFEF Disaster Relief Task Force Fund, American Culinary Federation, 180 Center Place Way, St. Augustine, FL 32095. You may also fax the form to (904) 825-4758. For additional information, email

ACF members wanting to make a donation to the ACFEF Disaster Relief Fund can do so by going to and logging in to the ACF website at the bottom of the page. Donations can also be mailed to the above address. Members wanting to volunteer their time or large quantities of food should email

Growing Green Awards Nominations


The Natural Resources Defense Council (NRDC) announces its fifth annual Growing Green Awards to recognize individuals who have demonstrated original leadership in the field of sustainable food. Through this national award, NRDC will recognize extraordinary contributions that advance ecologically integrated farming practices, climate stewardship, water stewardship, farmland preservation and social responsibility from farm to fork. A 2013 Growing Green Award will be given to an outstanding individual in each of the following four categories: food producer, business leader, food justice leader and young food leader. Cash prizes of $10,000, $2,500 and $2,500 will be awarded in the food producer, food justice leader and young food leader categories, respectively. Learn more and apply.

Ingredient of the Month: Figs

Fig Compote Bruschetta with Kiwi Mango Ricotta

With a smooth outer skin and soft chewy interior, figs have a delectably sweet flavor that complements a variety of foods and tastes great raw or cooked. There are hundreds of varieties, all having in common a soft flesh with a multitude of tiny edible seeds. Fresh figs are available May through December; dried figs are available year-round. They are good sources for calcium, fiber and antioxidants. Learn more and get the recipe for Fig Compote Bruschetta with Kiwi Mango Ricotta in November’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

High Carbon Knives are Sharper, Last Longer

Fig Compote Bruschetta with Kiwi Mango Ricotta

Upgrade your cutlery with 3CR13-grade stainless steel blades. Chefs Sharp professional knives contain up to 2x the carbon of other brands, so they sharpen easier & corrode less. Each full tang blade is forged, not stamped, for the perfect combination of strength and balance. Learn more about why Chefs Sharp is better prepared for your kitchen—watch the video now.

Flavors of the Mediterranean: A Minute® Rice Competition

City on Mediterranean coast

We challenge you to explore the vast blue of the Mediterranean and compete with your very own interpretation in Flavors of the Mediterranean: A Minute® Rice Competition, sponsored by Riviana® Foods. ACF members are invited to submit an original Mediterranean-inspired rice recipe made with Minute® Rice, white or brown. Recipes are for a main dish and must be applicable to tableside-style preparation and cooking techniques. Four competitors from the regional recipe submissions will be selected to compete at their respective 2013 ACF Regional Conferences. The winners of each regional will then compete at the 2013 ACF National Convention for a $1,500 grand prize. The deadlines are as follows: Southeast region, Jan. 30; Northeast region, Feb. 6, Western region, Feb. 27 and Central region, March 6. Learn more and apply.

Chefs Move to Schools “Back to School Launch” Webinar

Chefs Move to Schools The Chefs Move to Schools “Back to School Launch” Webinar, which took place Oct. 17 at International Culinary Center, New York, is available online on the Chefs Move to Schools website. The webinar provided an overview of the program and best practices for chefs interested in approaching a school to partner, and featured Sam Kass, assistant White House chef; Marissa Duswalt, assistant policy director for Let’s Move; Greg Silverman, chef/outreach manager for Share Our Strength’s Cooking Matters; and Jorge Collazo, executive chef for New York City Department of Education. Chefs and school administrators will receive one continuing education credit for watching the webinar. For more information visit Chefs Move to Schools or email

NRA Seeks Nominations for Operator Innovations Awards

National Restaurant Association The National Restaurant Association (NRA) encourages the nation’s nearly one million restaurants to apply or nominate a fellow operator for its 2013 Operator Innovations Awards. The Operator Innovations Awards celebrate restaurant operators who are transforming the industry with extraordinary creativity and commitment to innovation and excellence in execution. Individuals throughout the industry who have seen firsthand how restaurants are driving progress in the restaurant and foodservice industry, fueling customer satisfaction and profitability, are also encouraged to apply. Nominations will be accepted online through Feb. 4, 2013. More

Casting Calls for Competitors and Judges

Food Network Star

Food Network Season 9

The Food Network is in search of culinarians with a creative and unique food perspective who can inspire and entertain others with a passion for food and cooking. If this is you, apply for Food Network Star Season 9.

Plated baked goods

New Baking Competition Series on CBS

Are you a baking culinary student or passionate amateur baker? Can you whip up an impressive cake, tart or loaf of bread? You may be the perfect candidate for an exciting new competition baking series on CBS. If this is you or someone you know, learn more and apply by the Dec. 15 deadline.

Are you regarded as a baking/pastry expert in the culinary industry? Do you have an extremely high level of baking knowledge, techniques and styles? If so, you may be the next judge on CBS’s new show. Email your biography, resume, picture, previous TV appearances and judging experience to