The Culinary Insider - December 30, 2013 (Vol. XI, Issue 27)
Join Us Jan. 6, 2014, for the Unveiling of ACF’s New Logo and Vision
Join ACF National President Thomas Macrina, CEC, CCA, HGT, AAC, Jan. 6 at 1 p.m. EST via a video message, as he unveils ACF’s new logo and vision. As ACF approaches its 85th anniversary in 2014, the new logo and vision underscore the organization’s commitment to growth and transformation, and to innovation in the culinary world. Join us!
Match Your Performance with High Oleic Soybean Oils
Meet the oil that matches your performance. High oleic soybean oils offer improved functionality and better-for-you benefits. Request a sample today!
Ingredient of the Month: Apples
Apples are low in calories and free of fat, sodium and cholesterol, and the skin is rich in dietary fiber. They are also high in antioxidants that lower the risk of a variety of cancers, stroke, asthma and diabetes. Nutrients are lost when apples are commercially processed into applesauce and juice. Learn more about apples and get the recipes for 
Cranberry & Apple Chutney, Hot Apple Flapjacks and more in December’s Ingredient of the Month, provided by ACFEF Chef & Child Foundation.
WUSTHOF’S New PRO Line
One of the most recognizable names for quality in the food service industry, WUSTHOF introduces PRO series…their first stamped food service line since the company’s founding in 1814.
- Razor-sharp high-carbon, stain-free steel blades for effortless cutting.
- Unique, ergonomically designed soft-poly handles, which make prolonged use less taxing.
- Designed and built exclusively for the tough day-to-day demands of the commercial kitchen.
- Made in Solingen/Germany.
- NSF Certified.
ACF Regional Conferences and National Convention Embrace Sustainability
The theme for ACF’s 2014 regional conferences and national convention is “Embracing a Sustainable Future” through personal, professional and green/global growth opportunities. The focus will be on sustainability with a variety of opportunities to help chefs grow professionally and personally. Educational seminars and hands-on demonstrations will center on strengthening skills, inspiring careers and building a legacy for professional chefs through sustainability. Visit the ACF website to learn more, see conference schedules and register.
March 2–5, 2014 - Oakland, Calif.
Early registration deadline: Jan. 17, 2014
March 16–19, 2014 - St. Louis
Early registration deadline: Jan. 24, 2014
April 11–14, 2014 - Providence, R.I.
Early registration deadline: Feb. 21
April 26–29, 2014 - Charleston, S.C.
Early registration deadline: March 7
July 25–29, 2014
Kansas City Marriott Downtown, Kansas City, Mo.
Early registration deadline: June 6
RCA Conference & Culinology® Expo
Make plans now to join the Research Chefs Association (RCA), March 11–14, 2014, in Portland, Ore., for the RCA Annual Conference & Culinology® Expo. Touted as the only research and development conference focused on Culinology®, the expo is the blending of culinary arts and food technology. Register by Feb. 7, 2014, and save $100.
ACF Chefs Predict What’s Hot in 2014
The annual What’s Hot in 2014 survey of more than 1,300 professional chefs, all ACF members, revealed that the top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition—children’s nutrition in particular. The survey, conducted annually by the National Restaurant Association in partnership with the American Culinary Federation, shows that these trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene. In addition, the survey found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, on-site barrel-aged drinks, culinary cocktails and regional signature cocktails. Read more and watch the video.