The Culinary Insider - August 11, 2014 (Vol. XII, Issue 16)
ACF’s Recipe Collection and Contest
Discover new recipes, share your own favorites, and give and receive feedback with ACF’s new recipe collection. The collection allows ACF members to:
- Input recipes
- Rate recipes and write comments via Facebook
- Share photos of any recipe
- Save recipes to a favorites section
- Search for recipes by main ingredient or meal type
Compete for a chance to get your recipe published in The National Culinary Review. The ACF member from each region who inputs the highest number of recipes into the ACF Recipe Collection by Sept. 30 will have one of their submitted recipes published in the January 2015 issue of The National Culinary Review. Visit www.acfchefs.org/recipes, click Add Your Recipes and log in to the ACF website to begin.
Executive Coats with ACF Logo
Now available with ACF logo embroidery—The Premium Classic Executive Chef Coat features sharp lines and distinctive contrast piping. Underarm eyelets provide cooling, while a zipper sleeve pocket with attached two-section pocket keeps your tools at the ready.
- Premium poly/cotton
- Wrinkle-resistant, soil-release fabric
- Removable stud buttons
- Long sleeves with turn-up cuffs
See more ACF apparel.
Four Chefs. Eight Days.
Four pastry chefs from the U.S. and Canada will gather at Johnson & Wales University in Charlotte, North Carolina, August 16–23, for the ultimate culinary test—ACF’s Certified Master Pastry Chef® (CMPC®) exam. The eight-day long exam gives candidates the opportunity to earn the highest professional distinction available and to join the elite group of only 11 CMPCs in the U.S.
The four CMPC candidates are:
- Andy Chlebana, CEPC, CCA, culinary arts instructor/pastry chef, Joliet Junior College, Joliet, Illinois; ACF Louis Joliet Chapter
- Victoria German, CEPC, baking and pastry arts instructor, SAIT Polytechnic, Calgary, Alberta
- Susan Notter, CEPC, pastry arts program director, The Pennsylvania School of Culinary Arts–YTI Career Institute, Lancaster, Pennsylvania; ACF Harrisburg Chapter
- Orlando Santos, CEPC, executive pastry chef, MGM Grand Detroit, Detroit; ACF Michigan Chefs de Cuisine Association
Learn more about the candidates and exam.
The 400 E-Newsletter from Pork Foodservice Pork Board
Tender, juicy and on-trend, pork is a menu must-have. Want the latest news in pork foodservice? Sign up for The 400 e-newsletter and get trend reports, interviews with industry professionals, recipes and more. Sign up today at porkfoodservice.org.
The Dates are Set for 2015
2014 ACF National Convention Planning is already under way for the 2015 ACF regional conferences and national convention, so mark your calendars today.
Feb. 15–17, 2015, Baltimore Marriott Waterfront, Baltimore, Maryland
April 12–14, 2015, Indianapolis Marriott Downtown, Indianapolis, Indiana
July 30–Aug. 3, 2015, Orlando World Center Marriott, Orlando, Florida
Present at a 2015 ACF Regional Conference or National Convention
ACF strives to provide innovative demonstrations and seminars on the latest culinary topics at the 2015 conferences and convention presented by skilled, experienced chefs who excel in the culinary industry. All presentations will demonstrate innovative trends and techniques and be delivered by the highest quality of expertise. Chefs interested in sharing their knowledge must submit an electronic proposal by Sept. 14.
Support ACF Culinary Team USA with CHEF’S CRAFT™ Rebate Program!
Chef’s Craft Wayne Farms, proud sponsor of ACF Culinary Team USA, will donate $5 for every case of gourmet chicken sausage that is purchased by an ACF member. This is an incredible opportunity to support our TEAM and new sponsor! Let’s get behind this program and help our Team succeed! Click here for the Order Form!
Ingredient of the Month: Zucchini
Zucchini grows on a small bush and has dark-green skin with creamy white flesh and soft seeds. It is an excellent source of manganese and vitamin K, which promotes strong bones, and of vitamin C that boosts the immune system. It also has additional vitamins and minerals to promote healthy vision, help cognitive function and control blood pressure. Learn more, including a recipe for Zucchini Muffins and Squashy Chili, in Chef & Child Foundation’s Ingredient of the Month.
ACF Culinary Youth Team USA Named
ACF Culinary Youth Team USA Final tryouts for the 2016 ACF Culinary Youth Team USA were held at the 2014 ACF National Convention in Kansas City, Missouri, on July 27–28. The eight candidates who earned a spot will now begin rigorous practice for the 2016 Internationale Kochkunst Ausstellung (IKA), commonly referred to as the "culinary Olympics,” in Erfurt, Germany.
The official team members are:
- Megan Bamford, pastry cook, The Greenbrier, White Sulphur Springs, West Virginia
- Kristyn Chatlosh, student, Joliet Junior College, Joliet, Illinois; ACF Louis Joliet Chapter
- Jordan Gardiner, demi chef, Myers Park Country Club, Charlotte, North Carolina; ACF North Carolina Chapter
- Tracy Morris, pastry cook, Chevy Chase Club, Chevy Chase, Maryland; ACF Rhode Island Chapter
- Jesus Olmedo, line cook, Somerset Club, Boston, Massachusetts; ACF Epicurean Club of Boston
- Josh Page, line cook, Grandfather Golf & Country Club, Linville, North Carolina; ACF North Carolina Chapter
- Lydia Ross, CC, student, Central Piedmont Community College, Charlotte, North Carolina; ACF North Carolina Chapter
- Trae Shriner, student ambassador, Oregon Coast Culinary Institute, Coos Bay, Oregon; and line cook, Bandon Dunes Golf Resort, Bandon, Oregon; ACF Bay Area Chefs Association of Oregon
My ACF Story: John Selick IV, CEC
For 85 years, chefs, students and foodservice professionals have benefitted from membership and involvement in ACF. John Selick IV, CEC, executive chef at Sodexo, University Hospitals Ahuja Medical Center, Beachwood, Ohio, and a member of ACF Cleveland Chapter Inc, shared his story. Below is an excerpt.
“I started attending ACF Pittsburgh Chapter meetings when I was in culinary school,” said Selick. “The meetings were a great way to gain additional knowledge and education outside of the classroom and they allowed me to talk with chefs who offered me invaluable advice.”
Do you have a story about how your involvement in ACF has impacted your life? Tell us your ACF story.
Independent Family Restaurants Can Win up to $50,000
General Mills Foodservice is calling on independent family restaurants to enter its Neighborhood to Nation Recipe Contest for a chance to win up to $50,000 ($40,000 cash plus a $10,000 charitable donation) and the opportunity to put their local dishes in the national spotlight. From Aug. 1–Sept. 30, restaurants may submit their favorite original breakfast, entrée or dessert recipes or create a new special that uses at least one ingredient from General Mills’ list of eligible Recipe Contestproducts. Three category winners will be selected. Two will each be awarded a $10,000 first prize, and one will earn the Grand Prize: $40,000 cash and a $10,000 donation to a local charity. Learn more and apply.