The Culinary Insider - Nov. 27, 2007
(Vol. V, Issue 28)
Last Chance to Apply for ACF 2008 U.S.A.'s Chef of the Year™ -
Deadline is Nov. 30
The application for the 2008 U.S.A.'s Chef of the Year™ Award,
sponsored by Unilever Foodsolutions, is only available online or by
calling the Events Management Department at (800) 624-9458. The deadline to return completed applications is November
30.
Papers for ACF Events Due Dec. 14
The American Culinary Federation Foundation is seeking papers for
presentations at the 2008 and 2009 regional conferences and national
conventions. Topics include; nutrition and nutritional cooking,
molecular gastronomy, sanitation and safety, leadership and management,
curriculum planning and development, teaching methodology, culinary
business planning, educational psychology, cost control techniques,
financial management techniques and marketing techniques for
culinarians.
Interested parties must submit an abstract, 150 words or less, and
narrative by Dec. 14. The title and abstract should be descriptive of
the presentation, and the narrative should include a three- to five-page
topic rationale, expected outcomes and learning activities. A brief
biography of the presenter is also required. Send inquiries to Kristy
Begley, director of education, at kbegley@acfchefs.net or mail to
American Culinary Federation, 180 Center Place Way, St. Augustine, FL
32095.
Baron H. Galand Knowledge Bowl Registration for Central and
Southeast Regionals is Dec. 31
Registration forms for the Baron H. Galand Knowledge Bowl, sponosored
by Pearson Prentice Hall, are available online at www.acfchefs.org. The
application fee for 2008 is $250. The deadline for application
submission for teams competing in the Central and Southeast regional
conferences is Dec. 31, and Feb. 20, 2008 for teams competing in the
Northeast and Western regional conferences.
The competition is open to teams from ACF chapters, ACF
apprenticeship programs and accredited American Culinary Federation
Foundation Accrediting Commission institutions. Knowledge Bowl teams
compete at their respective ACF Regional Conference. The winning team
from each region earns the right to vie for the national title during
the ACF National Convention in Las Vegas. For more information on the
Knowledge Bowl, and the entire 2008 ACF Events Series, visit ACF online,
or call toll free (800) 624-9458.
2008 ACF Event Series Registration News
HOW DO I REGISTER? LET ME COUNT THE
WAYS
There is a cornucopia of ways to register for the 2008 ACF Regional
Conferences. Registration forms are included in The
National Culinary Review and the winter edition of Sizzle. A form can be mailed or faxed to you by
calling the ACF at (800) 624-9458. You can visit the ACF Web site and
download a form. Or you can now register online.
With so many options, now is the perfect time to take the leap. Early
bird discounts are still available on attendee registration, trade show
exhibitor booths, hotel room rates and airfare. Visit ACF online for
more information on each of the regional conferences and national
convention.
When it comes to Achieving Culinary
Excellence it's never too early to plan.
Central Regional Conference--February 8-10,
2008
Hyatt Regency Crown Center, Kansas City, Mo.
Southeast Regional Conference--March 1-3,
2008
Williamsburg Lodge, Williamsburg, Va.
American Academy of Chefs Dinner
Northeast Regional Conference--April 5-7,
2008
Hilton Netherland Plaza, Cincinnati, Ohio
American Academy of Chefs Dinner
Western Regional Conference--April 19-21,
2008
Hilton Salt Lake City Center, Salt Lake City, Utah
National Convention--July 14-17, 2008
MGM Grand Hotel & Casino, Las Vegas, NV
2008 ACF EVENTS SERIES LOGO APPAREL NOW
AVAILABLE
NewChef Fashions, Inc. is the official Logo Merchandising Partner for
the 2008 ACF Events Series. Visit NEWCHEF online and order your 2009 ACF
Events logo apparel today!
ACF Events Goes You Tubin'
Want to learn more about the 2008 ACF Events Series? Check out the
latest ingredients in the ACF pantry, chock full of video clips and
photos from the 2007 Regional Conferences and National Convention. The
video provides a fun and energetic overview of ACF, its programs and
events. Take a look--you might be a star!
Support ACF Culinary Team USA in the Quest to Bring Home the
Gold
ACF Culinary Team USA is journeying to the Internationale Kochkunst
Ausstellung International Culinary Art Competition, a.k.a. the "culinary
Olympics," in Erfurt, Germany, where they will face more than 30
international culinary teams, and they need your help.
Be a Part of Culinary Excellence by Supporting
America's Team on a Global Level
Organizations partnering with the team gain international exposure and
premium positioning for their featured brands through successful brand
and channel marketing, advertising, promotions, e-marketing research and
menu development. ACF offers several levels of partnership to best suit
your marketing needs, and a partnership with ACF Culinary Team USA is
one of the most unique and prestigious in the culinary industry.
Companies interested in partnering with ACF can contact
American Culinary Federation at (800) 624-9458.
ACF Chapters, Take Note
The ACF chapters that raise the most money and have the highest
percentage of member participation by March 31, 2008, will each receive
a visit by an ACF Culinary Team USA member. The team member will attend
a chapter meeting and demonstrate the skills necessary to be a
world-class chef. Any chapter that raises more than $15,000 will receive
an all expense paid trip for one individual, chapter's choice, to
apprentice for Team USA at the IKA.
Donate and become part of the most dynamic, influential
culinary team in America.
Current sponsors of ACF Culinary Team USA are Chef
Revival; Club Managers Association of America; Fortessa; Kraft Foods
Global; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and
Westchester Country Club.
Looking for the perfect holiday gift for your favorite foodie,
culinarian or coworker?
Make the holidays last all year long by giving The
National Culinary Review and Sizzle
at a special discounted price.
The National Culinary Review
- $19.95, Sizzle - $14.95, Both - $29.95
The National Culinary Review, ACF's
flagship publication, provides the latest in menu trends, industry news
and more. Sizzle is exclusively for culinary
students with articles on trends, techniques, emerging job markets and
mentoring.
Subscribe today by ordering online at www.acfchefs.org or by calling
(800) 624-9458 ext. 141. Applies to subscriptions in the U.S. only, and
is valid until January 31, 2008.
Phillips Foods - Blue Swimming Crab Meat
With crab consumption up again in 2006, more operators are
menuing this popular and versatile seafood. The many grades of blue
swimming crab meat lend themselves to a wide variety of flavor profiles
and price print, and choosing the right grade is key.
Phillips crab comes in six grades, each with its own flavor and/or
texture property. Colossal, jumbo lump, lump, backfin, special, claw.
Although chefs instinctively choose the more expensive grades of meat
because they believe it will provide more plate appeal, this is not
always the best choice or the most cost effective grade for your
particular preparation.
Colossal and Jumbo have impressive size and plate appearance and can
be used for cocktails, sautés, and scampi dishes.
Lump and Backfin contain broken pieces of jumbo and more flake
content. These two grades are perfect for crab cakes, imperials, salads
and casseroles.
Special grade meat has unique qualities on its own merits. The
smaller flake body meat provides even distribution of crab throughout
your recipe. The price point is also more suitable for mid-range dining.
Try in sandwiches, wraps, salad toppings and stuffed mushroom caps.
Claw meat is the most flavorful grade of meat. The dark meat is like
the dark meat of chicken with a firmer texture and more flavors. Great
for dips, soups and sauces ethnic cuisine.
Whatever grade of Phillips crab meat you choose; blue swimming crab
is more popular than ever and provides an outstanding addition to your
menu.
www.phillipsfoods.com
Jones Dairy Farm - Cherry Hardwood Bacon
You will love it--bacon with a hint of sweetness, combined with the
unsurpassed quality of Jones Dairy Farm. Cherry Hardwood Bacon is cut
from lean, hand-selected pork bellies, slow smoked using cherry
hardwood, then air chilled for a wonderfully rich and smooth flavor in
every slice. We take extra time to make our bacon, so the flavor
develops slowly and doesn't have a salty aftertaste. New Cherry Hardwood
Bacon is a unique and flavorful option for soups, entrees and
sandwiches, or on the side of your breakfast items!
Jones Dairy Farm is the quality leader for natural breakfast sausage,
bacon, Canadian bacon and ham. Want to learn more? Contact your
distributor or Jones Dairy Farm representative for details and product
samples. You may also contact Bryon Coleman, National Sales Manager,
bryonc@jonesdairyfarm.com.
Attend the 2008 FENI Summit in Las Vegas, and Make an Impact in Your
Kitchen or Classroom
The annual Foodservice Educators Network International (FENI) Summit
gives educators and chefs the tools to better prepare the next
generation of foodservice professionals for a career in culinary arts.
The 10th Annual FENI Summit, held February 21-23, 2008 in Las Vegas,
promises to be the best yet. Highlights of the 2008 Summit include
in-depth Master Classes on everything from charcuterie to the greening
of foodservice. Jeff Henderson, executive chef at Cafe Bellagio and
author of Cooked, will deliver the keynote
speech at the Summit. At the Taste of Elegance culinary competition
luncheon, sponsored by America's Pork Producers and The National Pork
Board, FENI attendees will have the opportunity to meet some of the
country's up-and-coming celebrity chefs and taste the competitors'
award-winning pork dishes. The Summit is bookended by an Opening Bowling
Reception and the Annual Awards Ceremony. The FENI host hotel, Texas
Station, will keep attendees entertained with award-winning restaurants,
a vast casino, movie theaters and a 60-lane bowling complex.
Learn how to be a more effective mentor and teacher and receive vital
information on issues affecting the foodservice industry at the 10th
Annual FENI Summit. Sign up today at www.feni.org.
The Origin of a "Chocolate Grape"
In early 2007, Rehanna Leigh Grady, an events planner, and
Executive Pastry Chef Pat Karpowski did not know each existed. By
strange happenstance, they met at the 2007 "For the Love of Chocolate"
extravaganza held in Chicago. They said hello and then worked together
to build-out a booth, chatting away. Neither could have known that, six
months later, chocolate would catapult them into the world of "chocolatrepreneurs," making their meeting at the
"For the Love of Chocolate" the paradox of all paradoxes.
About four months after the event, Rehanna introduced the notion of
the wine and chocolate café to Chef Pat, who will pursue the
Certified Master Chef designation this year. To Rehanna's amazement,
Chef Pat said he had been considering the same concept. After reviewing
the business plan, he was sold within minutes and asked if he could not
only become an investor but also be the café's Chef. Needless to
say the family investors were elated to have such an exquisite talent as
Chef Pat on board and said yes immediately to both questions.
As a result, Chocolate Grape will open its doors at 2113 W. Division
in Chicago on February 1, 2008, led by a new breed of "chocolatrepreneurs" whose distant paths crossed at
precisely the right moment at precisely the right event: For the Love of
Chocolate. Chocolate Grapes concept will introduce Wine and Chocolate
pairings and everything will be made fresh in house and on site.
For more information, call us at 773-273-1076 or visit
www.chocolate-grape.com.
