The Culinary Insider - August 27, 2013 (Vol. XI, Issue 18)
ACF Supports World Peace Day with Recipeace Partnership
ACF is partnering with non-profit organization Peace One Day to celebrate World Peace Day on Sept. 21 through the award-winning innovative initiative RECIPEACE, which encourages everyone to share a meal together in honor of peace. From a national perspective, ACF will be included in all RECIPEACE branding, and our newly-introduced ambassador chefs are providing recipe ideas for consumers to prepare on World Peace Day. In addition, RECIPEACE has secured a partnership with Open Table and all participating restaurants will be prominently featured across the site. ACF chapters are invited to participate on a local level and help spread the word. To find out more information, please visit www.recipeaceday.org.
ACF Embroidered Aprons
Utility and design go hand in hand with our ACF embroidered aprons. The ACF Kitchen Bib Apron provides extensive coverage while the ACF Chef Bistro Apron folds over for a distinct presentation. Both styles are composed of soft 100% cotton twill. Browse all official ACF products.
Tips for Branding Yourself and Your ACF Certification
As an ACF-certified chef, you have a unique opportunity to share your success with others. Learn 12 tips for marketing your certification and other creative ways to communicate your achievement and increase awareness of the value of certification to your network. You have worked hard to earn your certification, so now is the time to market yourself and get the recognition you deserve with the Brand You Toolkit.
Center for the Advancement of Foodservice Education (CAFE)
2013 Events for Educators
“The Science of Baking”
October 18–20, Sullivan University, Louisville, Kentucky
Topics include protein-rich breads; gluten free and other healthy baking/pastry applications; chocolate trends; new oils and other baking trends; molecular-gastronomy tips and tricks. Registration includes opening-night reception; Saturday/Sunday breakfast/lunch/breaks; chef’s jacket, tool kit and educational resources from industry partners; and ACF continuing-education hours for certification.
Visit www.CafeMeetingPlace.com for agenda, registration and hotel information.
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ACFEF to Award Five Scholarships to Culinary Students
The American Culinary Federation Education Foundation (ACFEF) will be awarding $2,000 to five culinary students through a generous donation by the Chaîne des R#244;tisseurs Foundation to the American Academy of Chefs for scholarships. Culinary students that have completed one semester are eligible. Scholarship applications are due Sept. 1 and can be downloaded from the ACF website. Mail the completed application to ACFEF, Attn: Scholarships, 180 Center Place Way, St. Augustine, FL 32095, or email it to email@example.com.
American Lamb - From the Ground Up
Working in partnership with the American Culinary Federation, the American Lamb Board is sponsoring an educational program on the American Lamb industry for local ACF chapters. The program includes videos, a PowerPoint, handouts and a shipment of ground American Lamb. Best of all, participating chapters are eligible to enter a ground American Lamb recipe contest (prize for winning recipe—$2000). For more information, click here.
Ingredient of the Month: Okra
Okra, also known as lady’s fingers, is a vegetable high in fiber and a good source of potassium and vitamins A and C. It is often used as a thickener in vegetable soups and gumbo and can also be sliced and oven-roasted for crunchy okra fries. Learn more about okra and get the recipe for Grilled Okra Pizza in August’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. Read More
ACF Chef Competes on Food Network’s Cutthroat Kitchen
Don’t miss Rene Marquis, CEC, CCE, CCA, AAC, a member of ACF Tampa Bay Culinary Association Inc., on the Food Network’s newest culinary show, “Cutthroat Kitchen,” in the “Tiny Tools, Big Problems” episode airing Sept. 22.
Hosted by Alton Brown, “Cutthroat Kitchen” pits four chefs against each other. Each chef receives $25,000 and the opportunity to spend that money on helping themselves or sabotaging their competitors. Ingredients are stolen, utensils destroyed and valuable time on the clock lost when the chefs compete to cook winning dishes while having to out plot the competition.