The Culinary Insider - February 25, 2013 (Vol. XI, Issue 4)
Mentoring Opportunity for Student at the 2013 ACF National Convention in Las Vegas
Just imagine attending the 2013 ACF National Convention in Las Vegas and being mentored by ACF National President Michael Ty, CEC, AAC. One ACF student and/or apprentice will be selected to do just that. This individual will experience ACF’s national convention from the president’s perspective, from attending behind-the-scenes meetings with board members and sponsors to the lavish American Academy of Chefs dinner.
Enter the 2013 Lead Like “Mike” Contest by May 1 and you could be the lucky student selected to attend the 2013 ACF National Convention in Las Vegas, July 21–25. Five finalists will be selected for phone interviews. The winner will be announced by June 7, and will receive airfare within the continental U.S. to Las Vegas, accommodations at The Cosmopolitan of Las Vegas and a full convention registration. Learn more and apply.
Chefs Move to Schools Survey
Chefs, have you ever partnered with a school or school district to provide healthier options for students? What are the benefits and challenges? What resources would be helpful? Chefs Move to Schools is looking for input based on your experiences working with school systems. Your feedback will be used to develop enhanced tools and resources for chefs to improve success in the program. Please take a moment to fill in your answers in this survey. Thank you in advance for your feedback.
MyCulinaryCampus.com Offers ACF-Approved CEHs
MyCulinaryCampus.com now offers CEHs that include 5-hours in Food Management (allergens, nutrition, kitchen recycling and children menus), 7-hours on the Keys to Baking (shop 101, cake making, cake mixing and herbs, seeds and more) and 12-hours on Supervisory Skills. MyCulinaryCampus.com has combined all 24-hours in a SPECIAL CEH package for only $8.29 per hour. CEH’s are ACF APPROVED, affordable and accessible 24/7.
CMPC Assessment Opportunity
March 1 is the deadline to register for the Certified Master Pastry Chef® (CMPC®) assessment taking place at Sullivan University in Louisville, Ky., April 5–7. This is an incredible opportunity for pastry chefs to prepare and better understand the exam, as well as receive feedback from CMPCs prior to the exam in August. Learn about the assessment and register.
Ingredient of the Month: Goat Cheese
Goat cheese can be unripened or ripened, with textures that range from moist and soft to dry and semi-firm. Goat cheese can come in a variety of shapes—discs, cones and pyramids—and is often coated in edible ash or leaves, herbs or pepper. The most popular and accessible variety of goat cheese is soft and unripened (or fresh), and has a bright-white appearance, soft texture and uniquely strong tart taste. Goat cheese generally has less fat and fewer calories than cheese made from cow’s milk, and can be used in many different food items. Learn more and get the recipe for Goat Cheese, Arugula and Tomato Penne in February’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.
Discover Duck Recipe Contest for Chefs and Culinary Students
Professional chefs and culinary students, enter the 2013 Discover Duck Recipe Contest by Maple Leaf Farms. Submit up to three original recipes that showcase Maple Leaf Farms duck as a small plate or savory appetizer—enticing shareable dishes that start or are part of a larger dining experience that uses duck in a unique and nontraditional way. Professional chef category prizes are $5,000 for grand, $3,000 for second, $1,500 for third and two finalist-place prizes of $500. Student prizes are $2,500 for grand, $1,500 for second and three finalist-place prizes of $500. Learn more and enter.