FoodService Geeks

Consumer Pressure Tells USDA to STOP Using Lean Finely Textured Beef (aka) “Pink Slime” in School Meals!

Sherry Handzel — Sat, 31 Mar 2012 16:00:29 +0000

Lately, a lot of people have been asking questions about “Pink Slime” (aka) Lean Finely Textured Beef . Specifically, what is it ? It is low grade beef trimmings that are spun in machines which are then spritzed with ammonia (NH3). The process starts with the waste trimmings being gathered and simmered at low heat making it easier to separate fat from muscle. The mixture is then put in a centrifuge and spun to finish the separation. Next, it is sent through pipes where it’s sprayed with ammonia gas to kill bacteria…specifically, e-coli and salmonella. Finally, it’s compressed into bricks and flash frozen for shipment to meat packers and grocery stores where it is commonly added to ground beef.

The people that represent the beef industry have said that “pink slime” is beef and there is no reason to neither separately market it nor post special signage.

And, according to the FDA, the above process has been ruled as a beef treatment, not an ingredient, and therefore the addition of “Pink Slime” to ground beef products is exempt from special labeling.

Due to public outcry, fast food giants like McDonald’s, Burger King and Taco Bell have stopped using “Pink Slime” in their food. But the federal government continues to allow its use in school food and recently authorized the purchase of ground beef which collectively contains an additional 7 million pounds of “Pink Slime” for consumption by our nation’s children.

Blogger, BETTINA ELIAS SIEGEL from “The Lunch Tray”, recently spearheaded a successful boycott against “Pink Slime” in our nation’s school lunch programs by posting a petition on http://www.Change.org/PinkSlime called “STOP the use of “pink slime” in our children’s school food!” Nine days later, her petition had received over 200,000 signatures and once again, the public outcry against “Pink Slime” was heard. Today, our school districts may spend their Commodity Dollars by choosing to purchase USDA ground beef with or without the addition of “Pink Slime”.

Foodservice Geek – Sherry Handzel

March 5th ACF AZ Monthly Meeting Recap

Madonna — Thu, 29 Mar 2012 17:38:57 +0000

Our March 5th meeting at The Mint in Scottsdale, we held our first Mystery Basket Monday Chefs Competition focused on challenging and engaging our chefs competitors with a mystery basket of of food products and Alaskan beers. Through the different products and entrees, Chef Jessica Obie of Hyatt Regency Scottsdale directed the competitors through the competition and in the end, the winner was Chef Mark Ferguson of Robbie Fox’s Public House the winners. All the competitors really enjoyed the competition with ingredients such as sustainable tilapia from Sysco, popcorn, whole wheat tortilla chips produce from MOM and veal brains, competitors were able to step out of their cooking comfort zone.

We are grateful to both The Mint and for Andy Silvas with Alaskan Brewery for their support of our chapter. The Mint is a bank converted into an ultra lounge; it’s a beautiful well designed restaurant with a stunning open bar and patio. I met Alaskan Brewery at Phoenix Cooks last year and one of their marketing materials promoted my follow up. They have a Beer Pairing Guide I thought was a fantastic tool for taking the beer and food experience to an often over looked component of speciality brews. This makes it simple to develop a brew pub beer dinner; a marketing opportunity for operators to offer a specialty dinner without having the brewery.

The competitors used the Alaskan Brewery products in the competition yet Robert DeSantis of Points West combined a Stout with the Ghirardelli Brownies and showed us how the pairing made for some really moist and tasty brownies. Alaskan Brewery has partnered with Trident Seafood for Alaska Amber beer batter cod and halibut products; paired with produce from The 3000 Club’s Market on the Move attendees enjoyed a night out the patio networking and enjoying the evening.

This launched our first quarterly chef competition which is a key component of our marketing program; connecting chefs with food, vendors and each other. It brought a three new chefs to our meeting and our four competitors became friends. The event was received by all and we’re excited about our next Mystery Basket Monday Competition at Southwest Gas June 4th where we are going to be focusing on school foods for this one.

At each of our monthly meetings we are holding a 50/50 Drawing to raise money for our competitors prize money. We are also developing medals and working on building a grand finale event inviting the winners of each quarterly competition to compete.
We will need products for these events and working on our own “Competition Kits” so we have our own equipment . These competition kits will be filled with equipment and a dry pantry and the premise for this we need our own equipment for quarterly competition, supporting Market on the Move and our Student Chefs Association. Having our own equipment will allow our organizations the freedom to get out into our community to support and create event while expanding our opportunities to connect our industry. We are starting fundraising efforts to fund our equipment.

Thank you to all the sponsors of the event and the competitors; Chef Doug Jurecki BT’s Sports Pub, Chef Jeremy Butte of Sushi Roku, Chef Joe Wiggins of True Foods and Chef Mark Ferguson, Robbies Fox’s Public House.

Next meeting is May 7th at Le Cordon Bleu Scottsdale with a goat and tamale demonstration, Arizona foods and a presentation of the ACF Presidential Medallion for the late Chef Web Evans by our regional President David Goodwin. 5-7 PM.

In the picture from left to right:
Chef Doug Jurecki BT’s Sports Pub, Chef Jeremy Butte of Sushi Roku, Chef Joe Wiggins of True Foods and Chef Mark Ferguson, Robbies Fox’s Public House.

Green Efforts; a Resort Chef’s Perceptive

epicureanjo — Sat, 24 Mar 2012 03:29:06 +0000

Everybody now-a-days has met their fare share of hippie, altruistic, tree-hugging, eco-friendly people. They boast about being all about mother nature and saving the planet, while most of them just want to smoke mother nature and enjoy the peace and quite of no one bothering them about their meaningless existence in life.

On another extreme, there are those who have a multitude of great ideas on how to save the planet, by planting gardens, bringing in new species to populate different areas and/or introducing new ways of existence for current populations. Tho, with all good intentions, these people have no scientific background in ecology and don’t realize the disruption that most of this will cause. Those, with the scientific background to completely understand and those getting paid to research. To actually understand there are those getting paid top dollar to research, wait for it, not how to resolve the problem, but how human kind can continue depleting mother nature at the same pace and have it not halt our production levels or comfort. Instead of discontinuing fishing for a year or so to let mother nature recoup ( we all need time to recoup) scientists are just looking for ways for our destruction to go more ‘unnoticed’.

Nonetheless, after a plethora of years of these people preaching and scientists realizing that the earth will literally self destruct if nothing is done, it has now become a fad for people and businesses to “go green”. Using reusable bags for shopping, electric cars, solar panels, and more; the general public is on the move to live a ‘greener’ existence. With this new mind set people are also turning their focus to eco friendly businesses; shopping from local stores and retailers, using business with Green Seal Approval and staying at hotels and resorts using green practices.

Many corporation have these initiatives and have groups at each of their locations focusing on different punch items that can be done and different ways of bring awareness to their staff. Hyatt Earth is the corporate initiative that Hyatt Hotels have in place. At Hyatt Regency Scottsdale their Green team is fast at work planning their Earth Day Celebration. The Overall festivities will begin on March 29th 2012. A memo will be sent out encouraging people to bring in their plastic bags for reusable ones and commit to only using reusable bags for shopping. Reusable coffee and water cups will be handed out for those willing to commit to stop using disposable cups. An additional drawing for carpoolers will be held at the Entrance Awareness Celebration on April 20th 2012.

Even more exciting is the Green team will also be announcing their 2nd Annual Garbage Art contest. Director of purchasing Philippe Brenot encourages employees by stating “ I’m sure all of you have recyclable items at home that would transfer wonderfully into a piece of art, sculpture or useful items. Well, here is your chance to display your creativity, cuteness, and good use of recyclable items.” Employees can submit artwork on their own or as a group by the end of the day on April 19th. This artwork will then be displayed in the lobby of the resort so that employees and guests alike can vote on their favorite one. This event went over so well last Earth Day that HRS’s Green Team new the staff would be excited to see it again, and hopefully start a new annual contest.

Hyatt Regency Scottsdale’s green efforts do not stop here however. Not only were they the first and largest resort to install solar panels to heat their entire water supply, but they are currently looking at pairing with Global Green Integrators and Vermisoks Virtuous Cycle. By partnering with these two companies HRS will be putting 100% effort into the No Landfill Efforts. GGI will help analyze food scrap amounts and fluctuations, they will then take these food scraps and pass them along into the virtuous cycle or turning the scraps onto worm wine, which will then grown a garden where the produce can then be used at the resort. If played correctly this virtuous cycle not only helps reduce the amount in landfills, but will also generate a profit for the hotel every 6 months.

Chef Jessica Obie

epicurean jo

Spring Training baseball game with the IFT Cactus Section

Madonna — Tue, 20 Mar 2012 03:14:23 +0000

You are invited to attend: Spring Training baseball game

Saturday, March 24, 1:00 PM – until the game is over

Join us for a fun, casual networking event at the ball park!

We’re getting together for a Spring Training baseball game this Saturday, March 24th at 1:00 p.m. to watch the San Francisco Giants take on the Cincinnati Reds at Goodyear Ballpark.

We’ll be gathering on The Berm, which is the outfield lawn seating, and have a chance to mingle, enjoy a great Spring afternoon, and catch up on Cactus Section plans for 2012.

Our group will enjoy a discount, so tickets are only $8.38 each!

Please RSVP with names (guests, including children, encouraged to attend) no later than Thursday, 3/22.

Game tickets will be held under your name at Will Call. You can pay for your tickets in advance or pay us at the game after picking up tickets at Will Call

Parking is $5 per car, payable at the parking lot.

QooQ Commissions Chefs

Sherry Handzel — Thu, 15 Mar 2012 19:17:22 +0000

QOOQ (pronounced Cook) is a new touch pad tablet from France. It’s essentially a souped-up digital cookbook and more. QooQ commissions chefs to produce recipes for the device, and offers up preparation steps, ingredient lists, and videos of the items being prepared. It has a nifty feature that allows for recipes to be scaled automatically, as well as the option to plan meals for an entire week and generate a shopping list. http://www.qooq.com
Foodservice Geek – Sherry

Mystery Chef Dinner

Madonna — Mon, 27 Feb 2012 23:03:45 +0000

Come dine with top chefs from around the valley at EVIT’s annual Mystery Chef Dinner at 6 p.m. on March 8 to raise money for student scholarships.

The theme for this year’s event, a “Farmer’s Market,” will be incorporated into each of the menu items. More than 12 chefs are confirmed to participate. Each chef donates their time and food for the event. The “mystery” is that you do not know which chef will be cooking for your table.

Tickets are $65 (100% tax-deductible) and must be purchased in advance as seating is limited. To reserve your spot, call 480-461-4139 or e-mail culinary@evit.com.

Mystery Chef Invitation

Market on the Move locations for March

Madonna — Mon, 27 Feb 2012 18:46:27 +0000

Here are the future March on the Move events. We are looking for Chef Volunteers to help support these events. For more information you can contact Madonna at admin@foodservicegeeks.com. We are working on details and fundraising events however for a local chef in these communities, please step up and see what you can contribute to these events. They’ll have the produce!

Thank you.

Tuesday, February 28, 2012
9:00am -1:00pmHappy Trails Community Health Fair (17500 West Bell Road, Surprise, AZ 85374)

March 03, 2012 Saturday, March 03, 2012
08:00am – 12:00pm
Grace Chapel Of Scottsdale (8524 E. Thomas Road, Scottsdale, AZ 85251)
Harpers Nursery (1830 East McKellips Rd., Mesa, AZ 85203)
Larkspur Christian Church (3302 W. Larkspur Drive, Phoenix, AZ 85029).
Pan Asian Center (940 S. Craycroft Rd. , Tucson, AZ 85711)
Pure Heart Christian Fellowship (14240 N. 43rd Avenue, Glendale, AZ 85306)
Saguaro Canyon Church (10111 E. Old Spanish Trail, Tucson, AZ 85748)
The Church At Cactus (8133 W. Cactus Road, Peoria, AZ 85381)
The Gathering Place (5536 N. 6th Street, Phoenix, AZ 85012)
Saturday, March 03, 2012
8:00am – 01:00pm
St. Rose Church (2825 W. Rose Canyon Cir., Anthem, AZ 85086)

March 04, 2012 Sunday,
8:00am – 12:00pm St. Ambrose Parish (300 South Tucson Blvd., Tucson, AZ 85716)
St. Joseph Church (215 South Craycroft, Tucson, AZ 85711)

March 10, 2012 Saturday,
8:00am – 12:00pm
Coolwater Christian Church (28181 N. 56th Street, Scottsdale, AZ 85266)
Desert Palms Church (4265 S. Arizona , Chandler, AZ 85248)
Faith Builders Church (949 E. Bell Rd., Phoenix, AZ 85022)
First Southern Baptist Church (10250 N. 59th Ave., Glendale, AZ 85308)
Fitness Revolution (2769 E. Combs Road, Queen Creek, AZ 85308)
Friendly House (802 S. 1st Ave, Phoenix, AZ 85030)
St. Cyril (4725 E. Pima St., Tucson, AZ 85712)
Sunny Side High School (1725 E. Bilby Rd., Tucson, AZ )
Washington Elementary School (8033 North 27th Avenue, Phoenix, AZ 85051)

9:00am – 01:00pm
Church for the Nation Maricopa (18700 N. Porter Rd., Maricopa, AZ 85138)

Saturday, March 17, 2012
08:00am – 12:00pm
Canyon Church of Christ (34975 N. North Valley Parkway, Phoenix, AZ 85086)
First Christian Church (6242 N. 59th Ave., Glendale, AZ 85301)
Mekong Plaza (66 S. Dobson, Mesa, AZ 85202)
Most Holy Trinity Church (1300 North Greasewood Road, Tucson, AZ 85745)
North Hills Church (15025 N. 19th Ave., Phoenix, AZ 85023)
Pure Heart Christian Fellowship (14240 N. 43rd Avenue, Glendale, AZ 85306)
Quality Inn & Suites of Sun Cities (16741 Greasewood St., Surprise, AZ 85374).
St. Gabriel Church (32648 N. Cave Creek Rd., Cave Creek, AZ 85331)
St. Pius X (1800 N. Camino Pio Decimo, Tucson, AZ 85715)
The Giving Tree (4431 East 22nd Street, Tucson, AZ 85711)

March 24, 2012 Saturday,
8:00am – 12:00pmBuckeye Outreach Social Services (501 E. Mahoney, Buckeye, AZ 85326)
Friends In Deed (301 W. Camino Casa Verde, Green Valley, AZ 85614)
Gateway Community College (108 N. 40th Street, Phoenix, AZ 85034)
Palm Valley Church (431 North Litchfield Road, Goodyear, AZ 85338)
Southminster Presbyterian Church (1923 E. Broadway Road, Phoenix, AZ 85066)
St. Pauls Lutheran Church (6301 W. Indian School Road, Phoenix, AZ 85033)
The Garden Christian Church (8620 East McDonald Drive, Scottsdale, AZ 85250)
W.T. Machan School (2140 E. Virgina, Phoenix, AZ 85006)

Saturday, March 31, 2012
8:00am – 12:00pm
ASU West (4701 West Thunderbird Road, Glendale, AZ 85306)
Sukyo Mahikari (15601 North 40th Street , Phoenix, AZ 85032)
The 3000 Club Warehouse (1741 W. Rose Garden Lane, Suite 9, Phoenix, AZ 85027)

An ounce of pride is priceless

Madonna — Tue, 21 Feb 2012 05:55:34 +0000

Undercover Boss last Friday night featured Rick Silva, the CEO of Checker’s and Rally’s and how he went out to three stores to observe the business. Undercover, he posed as someone who is a failed business owner competing to win a Checker’s franchise. During the first store visit he shut’s the store down do to lack of training, negative behavior to subordinate and serving luke-warm food.

The second store, he found an excellent store manager who gave him some advise about listening to what the customers want, listen better to local marketing opportunities. The third store, the team leader was the one that lead the way and showed how valuable she is to the organization and they were lacking in rewarding their employees for helping grow the business.

Seriously, tears rolling. The look on the faces of those employees that took part in this are absolutely wonderful. The pride, the joy, the relief that their CEO cared enough about them, and their opinions about the company they loved working for just floored them and me too.

In the end, the three employees learn the real story about who Rick was doing and because of their feedback, they helped him changed the company. The first employee that was treated badly from him manager was given room, board and tuition for culinary school and gave him $15,000.00 to help his mother out so he can go to school. The other two received $20,000.00 cash, raises and promotions. Fantastic show. I always get a little fired up watching these shows because they really do change peoples lives.

See the show here.

AZ Blue Ribbon Pie Competition Sponsorship Opportunities

Madonna — Mon, 20 Feb 2012 22:13:43 +0000

Sponsorship Opportunities information from their email blast.

The Recipe for Success!

Experience Arizona’s history one slice at a time. Young Bakers, Amateur, Professional and Commercial Bakers present their savory, sweet and centennial pies for public tastings at the ROUND-UP, Saturday January 19, 2013. The public will decide the People’s Choice winners in each category, as well as the Best of Show. A community Potluck dinner and People’s Choice Awards presentation will follow the Round-Up at 6:30 pm.

The Arizona Blue Ribbon Pie Round-Up & Bake-Off will also feature a LIVE BAKE-OFF! Three pre-qualified contestants from each category: young bakers, amateur bakers, professional and commercial bakers will compete live on Sunday, January 20, 2013 in Highland High Schools’ Food and Consumer Science labs. Professional judges will determine the winners in front of a live audience.

The story of Arizona’s journey to statehood unfolds at the Arizona Blue Ribbon Round-Up and Bake-Off through entertainment, activities, historical display, cooking demonstrations and treasured family pie recipes.

This event is family-friendly, smoke and alcohol-free and benefits the Gilbert Education Foundation, a non-profit organization supporting Gilbert Public Schools.

As a sponsor of the event you will reach thousands of families, culinary students and professionals, foodies and history buffs from all walks of life around Arizona. Additionally you’ll receive media attention and enrich the heritage of Arizona.

Please Click Here for Sponsorship Opportunities 2013

Please Click Here for Arizona Centennial Sanctioned Event letter

C-CAP AZ Heavy Metal Culinary Competition, March 11, 2012

Madonna — Mon, 20 Feb 2012 15:00:08 +0000

Guests will enjoy a sumptuous dinner with selected wines. Three audience members will have the chance to join our celebrity judges in determining the winner of this competition.

$175 per person To purchase tickets online, go to www.blacktie-arizona.com/rsvp enter event code: ccap2012If you have questions, please email arizonaccap@gmail.com or call 623.594.0117

As a 501(c)(3) organization, the tax deductible proceeds from this event will benefit Arizona C-CAP high schools with teacher training, and promising graduating seniors with scholarships to further their education.

Sharon Levinson
Volunteer

http://ccapinc.org