The Culinary Insider - April 21, 2014 (Vol. XII, Issue 8)
Tyson Foods, Inc. Partners with ACFEF Apprenticeship Program
Tyson Foods, Inc. has pledged its support to the training of future chefs by partnering with the American Culinary Federation Education Foundation (ACFEF) Apprenticeship Program. The partnership support from Tyson Foods, Inc. will help advance ACFEF’s apprenticeship program through the development of new instructional and marketing materials, and upgrades for the program’s online tools. ACFEF’s apprenticeship program, which is registered with the U.S. Department of Labor, combines paid on-the-job training with related classroom instruction for individuTyson Food Inc. als interested in hands-on learning while working in the culinary field. Learn More
ACF Northeast Region Conference Flourishes
The ACF Northeast Regional Conference at the Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11–14, brought more than 500 chefs, cooks and foodservice professionals to Warwick and Providence, R.I. Hosted by ACF Rhode Island Chapter, the conference was a stellar success. Attendees enjoyed a special keynote address by John Bowen, chancellor at Johnson & Wales University, in commemoration of the school’s 100-year anniversary, as well as educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods; Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston; and William Myers, executive chef, Stone Harbor Golf Club, Cape May Court House, N.J.
More than 25 chefs, students, chapters 2014 Northeast Conference and organizations 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
June 19–21
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.
ACF Certification Commission Subcommittee Nominations
The ACF Certification Commission is accepting nominations for the Appeals, Recertification, Scholarship and Military Subcommittees. Nominations must be in writing and include the following: name, contact information, designated subcommittee, letter of intent, bio and/or resume, and a letter of recommendation from a chapter president and/or a member of ACF leadership. Submissions will be accepted through April 25 and should be emailed to certcommission@acfchefs.net.
CookCool® Top Stripe #SMART TM Chef Coat
Happy Chef Our most innovative new coats—#SMART apparel with CookCool performance fabric protects valuable mobile devices and improves heat management. Our CookCool Top Stripe #SMART Chef Coat is now available with the 2014 American Culinary Federation logo.
Features:
- Secure Velcro tab pocket for phones
- Wire management ports for earbuds
- Vented mesh underarm panels
- Sleeve accessory pocket
For more information and new products, request a free Happy Chef catalog today.
Ingredient of the Month: Gingerroot
Gingerroot is a rhizome, or underground stem, of the ginger plant. It is botanically considered a vegetable but is often used as a spice. With a peppery and slightly sweet flavor and spicy, pungent aroma, gingerroot is used to treat a wide range of health problems from the common cold to nausea to arthritis. Learn more, including a tasty recipe for 
Ginger and Maple Glazed Salmon.
ACF Members Win First Place at RCA Annual Conference & Culinology® Expo
The Research Chefs Association’s (RCA) 2014 Annual Conference and Culinology® Expo took place March 11–14. Jaime Mestan, CSC®, research chef, Ed Miniat, and Eric Stein, CCE®, wellness chef, Enlightened Flavors, both members of ACF Windy City Professional Culinarians Inc., took home first place in the Professional Culinology® Competition for their complete meal concept of Whole Wheat Bao Buns with Steelhead Trout and Rogue Root Beer Glaze, Soba Noodle Salad, Marinated Vegetable Salad and Mixed Berry Creamsicle Pop. In addition, Kevin McDermott, senior research chef, International Flavors & Fragrances Inc., ACF Northern New Jersey Chapter, received the Pioneer Award. Read about all the winners.
2014 American Academy of Chefs Culinary Hall of Fame™ Inductees
Harry Hoffstadt, CEC, AAC, HOF, chair of the American Academy of Chefs Culinary Hall of Fame, is pleased to announce the following inductees for 2014:
- Harry Brockwell, CEC, AAC, retired, Westlake Village, Calif.; Ventura Chefs Association
- Fawzi Ottman, CEC, AAC, retired, Palos Park, Ill.; ACF Chicago Chefs de Cuisine Inc.
- Leopold Schaeli, CMC, AAC, retired, West Bloomfield, Mich.; ACF Michigan Chefs de Cuisine Association
Jim Singerling, CCM, HAAC, HBOT, CEO, Club Managers Association of America, Alexandria, Va.; ACF Nation’s Capital Chefs Association