The Culinary Insider - March 24, 2014 (Vol. XII, Issue 6)
ACF Central Regional Conference a Success
The ACF Central Regional Conference, hosted by Chefs de Cuisine of Association of St. Louis Inc., at the Renaissance St. Louis Grand Hotel, St. Louis, March 16–19, was a success, bringing hundreds of chefs, cooks and foodservice professionals to St. Louis. Attendees enjoyed presentations from keynote speakers, US Foods’ Mark Eggerding, vice president of product sales and support, and David Mulholland, product sales and culinary trainer; and demonstrations from presenters such as Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, on Nordic cuisine, and University of California, Davis, chef Salvatore Gagliano on sustainable kitchen trends for restaurants.
More than 25 chefs, students and chapters were honored at the conference. Find out who were the competition winners and honorees and view the photos.
Center for the Advancement of CAFEFoodservice Education (CAFE)
2014 Events for Educators
10th-Annual Leadership Conference
Salt Lake Community College, Salt Lake City, Utah
Includes full day of Educational Best Practices, Industry Connections Day, annual InfoFair, trends presentations, breakout sessions, more. Registration ($399) includes opening reception, breakfasts, lunches, refreshment breaks, transportation to/from hotel and ACF continuing-education hours. Optional CEUs from Johnson & Wales University. Two hotel choices, each with spacious rooms.
Visit www.cafemeetingplace.com/cafe-events/2014-leadership-conference for agenda, registration and lodging info.
Read the Spring Issue of Sizzle Magazine
Welcome to Sizzle’s 2014 spring issue. Articles featured in this issue include:
- Learn how to prepare osso buco two ways.
- Discover the business skills every culinarian should know in order to be successful.
- Observe how vegetables have become more of a menu focus.
- Consider the exciting job possibilities available working for a food manufacturer.
- Making potato gnocchi isn’t as difficult as you might think. Learn how to do it in “By Degrees.”
- Attend ACF’s Northeast or Southeast regional conference and embrace a sustainable future.
- Explore the cuisine of England.
- Learn from the experience of Denver chef Jennifer Jasinski.
- Portland, Ore., offers many great restaurants. Check out the local cuisine.
- View the full issue.
Subscribe to the digital issue or download the app today.
New #SMART™ Chef Coat w/ Happy Chef ACF Logo
Classic style for the modern kitchen—#SMART apparel, now available with the 2014 American Culinary Federation logo, is designed to protect expensive mobile devices from drops and spills. Our ACF Traditional #SMART Chef Coat features:
- Secure Velcro tab pocket for smartphones
- Wire management ports for earbuds
- Zipper sleeve pocket w/ attached two-section pocket
- Classic double-breasted design
For more information and new products, request a free Happy Chef catalog today.
Ingredient of the Month: Pineapple
Pineapple is rich in immune-supporting vitamin C and contains high amounts of bromelain, an enzyme with digestive-aiding and anti-inflammatory properties. Pineapple is also a natural diuretic and helps clear mucous from bronchial tissues. Learn more about pineapple, including recipes like Duck with Pineapple Sauce and Bok Choy Wrappers, as well as tools to develop a healthy lifestyle in Chef & Child’s Foundation’s Ingredient of the Month.
ACF Chapter Logos and Chef Coats
Your new ACF chapter logo is now available behind the login on your member profile on the ACF website. Log in to the ACF website, go to the “Members Only Area” and click “Download Your ACF Chapter Logo.” Please see the ACF Branded Chapter Logo Usage document on how to display the logo correctly and the ACF Logo Policies and Procedures document for acceptable use in collateral. The logo is branded and cannot be used by an apparel vendor unless they are licensed by the ACF. Current licensed vendors are Chef Revival, Chefwear, ChefUniforms.com, Happy Chef Uniforms and NEWCHEF Fashions.