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Chef's Stirrings eNewsletter May 19, 2014

noreply@blogger.com (von Rabenau Media) — Tue, 20 May 2014 14:18:00 +0000

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2014 May/June digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

• NRA Show 2014 - Chef Magazine's Product Showcase
• Alto-Shaam Receives Product of The Year Award
• Kendall College and WÜSTHOF Collaborate to Bring High-Quality Knives to Culinary Students
• InHarvest Debuts Cooking Video Series on YouTube
• The Culinary Institute of America's Eighth Annual Augie Awards Celebrate Industry Leaders and "The Power of Food"
• Master-Bilt Releases Vertical and Horizontal Open Air Display Merchandisers

Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

NRA Show 2014 - Chef Magazine's Product Showcase

Over the course of four days, more than 18,000 suppliers and tens of thousands of buyers will visit the booths at the National Restaurant Association, Hotel-Motel Show taking place May 17-20 at McCormick Place in Chicago.
Trends and topics highlighted at the almost 100-year-old show include operational issues, menu development, sustainability, marketing, technology, special dietary needs, health and nutrition. More than 70 educational sessions will be led by industry experts. Guests can experience what's possible in sustainable horticulture and urban farming at the McCormick Place Rooftop Garden Tour taking placeon Sunday and Tuesday. In addition the International Wine, Spirits and Beer Event will coincide with the show May 18-19.
Stop by our May advertisers' must-see booths CLICK HERE to learn about new products and see how they can be used in your restaurant.

Alto-Shaam Receives Product of The Year Award

CT PROformance Combitherm oven

Alto-Shaam has received the Product of the Year Award by Foodservice Consultants Society International (FCSI). The award is for the innovative technology in the new CT PROformance Combitherm oven launched earlier this year.
The Product of the Year Award honors a manufacturer whose commitment to research and development has resulted in a truly innovative product that is a clear leap forward for the foodservice industry. The winner is chosen from ten finalists in the FCSI Educational Foundation's Innovation Showcase. The finalists are selected by a distinguished panel of FCSI Fellows and ICONs, and the winner is selected by majority vote of FCSI Consultant members attending the annual conference.
The new CT PROformance Combitherm oven from Alto-Shaam features a zero clearance design, allowing equipment to be placed anywhere on the line, even next to open flame. Also, the PROpower(tm) setting allows for accelerated preheat and recovery times resulting in 20% faster cooking times than competitive models.
Alto-Shaam was chosen in part because of its ability to address today's leading commercial kitchen equipment challenges with advancements in speed, energy efficiency, and versatility to conform to diverse restaurant layouts and numerous applications. Also available with an integrated smoking feature, enhanced cleaning system and menu capacity, Absolute Humidity Control and more, the CT PROformance Combitherm Oven is the most innovative oven on the market. For more information on features and benefits, please visit ct-proformance.com.

Kendall College and WÜSTHOF Collaborate to Bring High-Quality Knives to Culinary Students
Kendall College, the No. 1 school in Chicago in preparing students for careers in culinary arts and hospitality management (TNS Global – 2013 Survey), is proud to collaborate with state-of-the-art premium cutlery company, WÜSTHOF, as it celebrates 200 years. WÜSTHOF, headquartered in Solingen, Germany, has a long and rich heritage crafting the finest precision-forged full-tang cutlery, and as part of this new partnership, will provide all Kendall culinary students with a forged GRAND PRIX II 8-inch Cook's Knife and several knives from the laser-stamped PRO series in the student knife kit.
"Part of what makes Kendall's educational experience so rich is the outstanding partnerships we have created with top-quality, high-standard culinary organizations and companies," said Kendall College President Emily Williams Knight. "Being able to use and learn with industry-leading equipment provides our students with a competitive edge as they prepare to enter their chosen field. Working with WÜSTHOF is an honor for both our students and the faculty."
In addition to the prestigious knives becoming part of the curriculum, Kendall College will be dedicating one of the teaching kitchens to the company. This honor is provided to chefs and companies that go above and beyond to help the college in offering top educational opportunities, equipment and facilities.
"We're extremely proud and honored to partner with Kendall College and work together in cultivating the next generation of culinary professionals," said Bill Colwin, Vice President of Sales, Food Service & Hospitality at WÜSTHOF-TRIDENT OF AMERICA, INC. "In the process of developing this exciting partnership, which provides immense value to both faculty and the students, it became very obvious to all of us at WÜSTHOF that we share and adhere to the same high standards of excellence and dedication to challenging the status quo."
GRAND PRIX II and PRO knives are specifically designed for foodservice professionals who demand high-performance cutlery that can withstand heavy daily use. Crafted in Germany, both GRAND PRIX II and PRO knives are made of signature metal alloy of high-carbon, stain-free steel to meet all key criteria called for in commercial kitchens—sharpness straight out of the box, edge retention, ease in re-sharpening and prevention of rusting and staining.
To kick off the partnership, Kendall College will co-host WÜSTHOF's 200th anniversary party to be held at the college in the iconic Skyline Room, which boosts outstanding city views. The invite-only party will take place on Monday, May 19, where Kendall culinary-arts students will be working at various action stations demonstrating the quality of the WÜSTHOF knives.
For more information about Kendall College's School of Culinary Arts, visitwww.culinary.kendall.edu or for more information on WÜSTHOF, visitwusthof.com.

InHarvest Debuts Cooking Video Series on YouTube

Which whole grains are enjoying rock-star fame among chefs and consumers? For that matter, what is a whole grain? And when a grain is touted as "ancient," what does that mean?
In answer to these and many other questions posed by foodservice employees, InHarvest is proud to announce its new professional-development channel on YouTube at youtube.com/user/inharvestfoodservice.

The 11 videos in the series are between 1:30 and 10 minutes long and feature InHarvest's Culinary Team: Michael Holleman, director of culinary development; Chris Bybee, executive chef, Western Region; Coleen Donnelly, executive chef, K-12; and Jason Ziobrowski, CEC, executive chef, Eastern Region. Video instruction embraces the following culinary training in whole-grain information and applications:

• What Is a Whole Grain?
• Whole Grain Tips and Tricks
• Ancient Grains, Modern Nutrition
• Rice Bowl Concepts
• Whole Grains at Every Station
• Black Pearl Medley® Jambalaya
• Menu Solutions with Greenwheat Freekeh™
• Recipe: Building a Salad with Golden Jewel Blend®
• Bringing Whole Grains to K-12
• Recipe: K-12 Deep-Dish Beef Chili
• Recipe: Greenwheat Freekeh™ and Massaged Kale Salad

According to Holleman, while many of the videos feature InHarvest products to facilitate learning, the valuable messaging is applicable to a wealth of whole grains served in multiple segments throughout the foodservice spectrum. More videos to help industry professionals offer delicious and nutritious whole-grain menu solutions will populate the channel in 2014, he adds.

The Culinary Institute of America's Eighth Annual Augie Awards Celebrate Industry Leaders and "The Power of Food"

At the eighth annual Leadership Awards of The Culinary Institute of America (CIA), "Augie" Awards were presented to four outstanding individuals who exemplify the innovation and leadership in the food and foodservice industry that were personified by Auguste Escoffier, for whom the award is named. Captured by the event's theme, The Power of Food, these leaders were honored for their accomplishments in four areas of thought leadership and action that are both critical to the future of the industry and of great importance to the CIA:

Honored for his dedication to professional excellence and innovation: Jean-Georges Vongerichten, chef/owner of Jean-Georges Restaurants.
Honored for creating a product that promotes health and wellness along with philanthropic dedication in that area: Hamdi Ulukaya, founder and CEO of Chobani, Inc.
Honored for his contribution to the understanding of world cuisines and cultures: Masaharu Morimoto, chef/owner of Morimoto Restaurants.
Honored for his and his company's commitment to sustainability and food ethics: Leo Oosterveer, CEO of Unilever Food Solutions.

The 2014 awards took place at the Grand Hyatt in New York City, where the ballroom was filled with 500 attendees--including CIA graduates Charlie Palmer, Steve Ells, David Burke, Johnny Iuzzini, and others. The Power of Food was explored through videos of the honorees and CIA students, and a presentation from CIA President Dr. Tim Ryan, who highlighted the contributions of the college.

Master-Bilt Releases Vertical and Horizontal Open Air Display Merchandisers

Master-Bilt is proud to announce the latest development in their line of merchandising display equipment - the VOAM series vertical and HOAM series horizontal open air display merchandisers. These new "grab and go" merchandisers offer easy access and attention-grabbing aesthetics all at a competitive price and are on display at the 2014 National Restaurant Show May 17-20 at Chicago's McCormick Place, booth #4257.

The VOAM models offer merchandising flexibility with two-position cantilever shelving and price tag molding. The HOAM series also features an adjustable shelf and has a full length 10'' wide metal top. All models exhibit standard LED canopy lighting for optimum efficiency and product display. Durable stainless steel corrosion-resistant floor pans are also standard. The contemporary-styled HOAM/VOAM series feature sloping glass sides that easily and effectively showcase salads, sandwiches, beverages and many other products.

The two new series are both constructed of textured finishes on the interior and exterior and feature an electronic controller system that allows the user to monitor defrost functions from a front panel interface. Additionally, the system provides audible and visible alarms and offers increased temperature control reliability. Merchandisers are complete with Master-Bilt's standard limited three year parts and labor warranty with additional two year coverage on the compressor.

NRA Show 2014 - Chef Magazine's Product Showcase

noreply@blogger.com (von Rabenau Media) — Thu, 15 May 2014 15:34:00 +0000

A round-up of must-see booths with new and old innovative products at the National Restaurant Association Show

Over the course of four days, more than 18,000 suppliers and tens of thousands of buyers will visit the booths at the National Restaurant Association, Hotel-Motel Show taking place May 17-20 at McCormick Place in Chicago.

Trends and topics highlighted at the almost 100-year-old show include operational issues, menu development, sustainability, marketing, technology, special dietary needs, health and nutrition. More than 70 educational sessions will be led by industry experts. Guests can experience what's possible in sustainable horticulture and urban farming at the McCormick Place Rooftop Garden Tour taking place on Sunday and Tuesday. In addition the International Wine, Spirits and Beer Event will coincide with the show May 18-19.

Stop by our May advertisers' must-see booths to learn about new products and see how they can be used in your restaurant.

DayMark • 866/517-0490, daymarksafety.com • Booth: 3201

The 9700 offers a range of features that no other unit on the market can boast, including an 8.4-inch Hot Touch Full Color display and a premier labeling provider bringing the most innovative labeling options to the prep table. The patent-pending DissolveMark Direct Thermal label technology allows flexibility in the kitchen and the performance you have come to expect from DayMark's Dissolve-a-way Labeling.

Equipex • 800/649-7885, equipex.com • Booth: 1612

Vitroceramic salamanders offer instant-on and infinite power setting features for movable top Vitroceramic models. The electric finishing ovens have a Quartz or Vitroceramic heating element. Models with an adjustable, movable top or a fixed top and adjustable bottom trays pull out with a wire rack. They can be free standing or wall mounted (kit optional), and infrared cooking enables operator to melt, brown, roast or glaze meat, fish, soups and desserts.

Worcester Industrial Products Corp. • 800/533-5711, shortening-shuttle.us • Booth: 1737

The Shortening Shuttle Waste Oil Carrier returns to the NRA Show for the 24th year. See the changes made to the device over the years. Representatives have models, accessories and ideas to help transport waste oil from kitchen to recycle area.

Alto-Shaam, Inc. • 262/251-3800, alto-shaam.com • Booth: 4840

Alto-Shaam's latest line of Combi ovens, the CT PROformance Combitherm Ovens, deliver a unique combination of features, expanding menu offerings by providing endless versatility and reliability in the kitchen. Considered an alternative for a convection oven, kettle, steamer, fryer, smoker and dehydrator, the line features the new PROpower setting. While in turbo mode, the CT PROformance operates up to 80 percent faster than conventional technology and can preheat up to 575 degrees Fahrenheit. The Absolute Humidity Control allows the user to select a precise humidity level from zero to 100 percent and the CombiSmoke feature increases versatility by allowing operators to smoke any product, hot or cold.

Robot Coupe USA • 800/824-1646, robot-coupe.com • Booth: 4037

The new table-top Robot Coupe CL51 Vegetable Prep Processor is designed to process from 20 to 300 meals per service. The CL51 has two hoppers that provide consistent processing of all fruits and vegetables and its kidney-shaped feed holds seven tomatoes; use its cylindrical feed tube for long, thin veggies. Slice, ripple cut, grate, julienne, dice and French fry in various sizes with its 52 steel discs.

Boggiatto • 831/424-8952, boggiattoproduce.com • Booth: 7928

Chefs have spoken. Garden Hearts are one of the most requested brands of romaine hearts in the industry. Why? Consistent quality, superior yield, minimal prep, and they are inexpensive. Your guests deserve the best and so does your bottom line.

Master-Bilt • 800/647-1284, master-bilt.com • Booth: 4257

Master-Bilt's ENERGY STAR qualified, bottom-mounted medium (BMG Plus) and low-temp (BLG Plus) glass door cooler and freezer merchandisers, deliver value and performance. High end design features include full-height glass doors, four adjustable cantilever shelves per door, and double strip LED lighting for maximum product visibility and illumination.

EdgeCraft home of Chef'sChoice • 800/342-3255, edgecraft.com • Booth: 3105

The Model 2100 Chef'sChoice Commercial Electric Knife Sharpener from EdgeCraft Corporation is a perfect solution for quickly sharpening knives in a cost and time efficient manner in today's commercial environment. Anyone can quickly and easily put a razor sharp edge on all commercial cutlery with this item. This three-stage Diamond Hone sharpener with advanced technology sharpens both fine-edge and serrated knives. It's dishwasher safe and includes a removable 20 degree edge sharpening module.

Chef's May/June Digital Issue is Now Available

noreply@blogger.com (von Rabenau Media) — Tue, 06 May 2014 12:39:00 +0000

May/June Digital Issue

May/June Digital Edition Features:

Beyond The Baguette: A look into Robyn Mayo's simplistic, rewarding approach to bread making

The Culinary Creative: Chef Doug Psaltis is calling the shots and making menus across Chicago

Redefining Chicken and Waffles: This comfort food essential is being reinvented in many ways

Zen and the Art of Snacking: Current crazes for the small-plate enthusiast

NRA Showcase: Check out our product showcase and guide to Chicago's dining and nightlife scene

Utilizing Coffee as an Ingredient: The repertoire of coffee-incorporated recipes keep growing

Greens and Microgreens: Preparing dishes with these tiny plants

Cracking the Egg: All eyes on Hampton Creek Food's plant-based egg substitute

Chef's Stirrings eNewsletter April 14, 2014

noreply@blogger.com (von Rabenau Media) — Tue, 15 Apr 2014 12:38:00 +0000

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2014 March/April digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

• Registration Now Open For Farm to Table International Symposium 2014
• Applications Available for Les Dames d'Escoffier International Legacy Awards
• Kendall College Student Team Wins Fifth Consecutive American Culinary Federation
• Alaska Seafood Source Raises $8,000+ On Kickstarter
• Tito's Handmade Vodka Announces Partnership with Shiftgig
• Trapp Family Lodge welcomes Master Chef Arnd Sievers

Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

Registration Now Open For Farm to Table International Symposium 2014

Registration for the Farm To Table International Symposium (F2Ti) is now open HERE.
F2Ti will be held in New Orleans,August 2 - 4, 2014. The annual event brings together the leading practitioners in the burgeoning farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally. The event is presented by the New Orleans Ernest N. Morial Convention Center, in partnership with the SoFAB Institute and the LSU AgCenter.

Food pioneer Michel Nischan will serve as Honorary Chair. Nischan is a restaurateur, award- winning cookbook author, media personality and food policy advocate in addition to his role as CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nichsan has long been a leader in the movement to honor local, pure, simple, and delicious cooking.

This year's theme, "The Process," will explore the best practices for urban farming, bringing products to market, sourcing locally, sustainability, the latest with the imposing Food Safety Modernization Act, and many other topics.

The New Orleans Ernest N. Morial Convention Center's partnerships with the SoFAB Institute and the LSU AgCenter reflect an abundance of knowledge and expertise that will be showcased at F2Ti. SoFAB documents and celebrates the food and drink of all cultures through exhibits, programming, and a range of media. SoFAB is home to several entities, among them the SoFAB Center for Food Law, Policy & Culture, SoFAB Culinary Library & Archive, the Southern Food & Beverage Museum, Museum of the American Cocktail, and SoFAB Media. The LSU AgCenter is a part of a nationwide network of research-based extension offices within the land-grant system of universities and provides innovative research, information and education to improve people's lives in Louisiana and the world.

The August Symposium will take place in tandem with the Louisiana Restaurant Association's 61st Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from across the country.

For information on exhibiting, please contact F2Ti Trade Show Sales Manager Will Webre at 504- 582-3072 or wwebre@mccno.com.

Applications Available for Les Dames d'Escoffier International Legacy Awards
Imagine working side-by-side with a top caterer in Seattle, helping with the grape harvest for the oldest continuously operating, family-owned winery in California, or experiencing farm-to-table initiatives on a farm in Hawaii. These opportunities and others are available to women working in the food, beverage and hospitality industries through the 2014 Les Dames d'Escoffier International Legacy Awards.
Established in 2009, each LDEI Legacy Award offers a one-week workplace experience to non-Dame women in the US, UK and Canada. Award recipients will work alongside some of the culinary and hospitality industry's top women professionals, all members of Les Dames d'Escoffier (LDEI), an international organization of women leaders in food, beverage and hospitality whose mission is education and philanthropy.

Applications are available online at ldei.org. Deadline to apply is April 21, 2014.

Six awards will be offered in five categories: one each in Culinary, Pastry, Wine, Food/Wine Journalism and two experiences in Farm-to-Table. The professional experience programs include:

• Culinary-Catering with Lisa Dupar, Lisa Dupar Catering in Seattle.
• Entrepreneurship-Pastry for Production with Shari Carlson of Dessert Dreams, Dallas.
• Wine with Carolyn Wente, Wente Family Estates in Livermore, CA.
• Food/Wine Journalism at Good Housekeeping Magazine with Susan Westmoreland and Sharon Franke, New York City.
• Two Farm-to-Table with Judith Winfrey, Love is Love Farm, and Charlotte Swancy, Riverview Farms, in Atlanta. And one on the Big Island of Hawaii with Lesley Hill and Wailea Agricultural Group.

Award winners will be reimbursed for airfare and hotel accommodations for six nights for up to US $2,000. Winners will be announced in early June and experiences must be completed by October 20, 2014.

"This is a unique opportunity for Legacy Award winners to work side-by-side with outstanding culinary professionals," said LDEI president Beth Allen. "During the week, they may help with the harvest at one of California's oldest family wineries, experience in-depth learning of tropical fruit on the Big Island of Hawaii or assist in a food photo shoot for Good Housekeeping magazine. Or they could brush up their cake-decorating techniques in Dallas, further their catering expertise in Seattle or get their hands dirty on two farms in the Atlanta area.

Kendall College Student Team Wins Fifth Consecutive American Culinary Federation

The winning 2014 ACF Central Regional Baron H. Galand Culinary Knowledge Bowl team (l. to r.): Dina Altieri, CEC, CCE, team coach and chef instructor; Michael Lanzerott; Alexander Gabrielson; Jeremy Noga, team captain; Molly Anderson; and Frank Hutman.

A team of five students enrolled in the Kendall College School of Culinary Arts' associate and baccalaureate programs beat nine other teams on March 18 to win the Central Regional Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation's (ACF) 2014 Central Regional Conference in St. Louis, Mo.

This is the fifth consecutive year that a Kendall College team has swept this annual regional competition to qualify for finals. Besides the trophy, each student on the 2014 team received an ACF gold medal.

This year's team, comprised of Molly Anderson (Rockford, Ill.), Frank Hutman (Mokena, Ill.), Alexander Gabrielson (Pella, Iowa), Michael Lanzerott (Forest Park, Ill.) and Jeremy Noga (Orland Park, Ill.), competed against student teams from foodservice-training programs at postsecondary schools throughout ACF's Central Region stretching from Minnesota and Michigan to Texas and Louisiana.

Team captain Noga, who represented Kendall in the ACF's regional Knowledge Bowl last year in St. Louis, is pursuing his bachelor's degree in culinary arts, as is team alternate Lanzerott. Anderson, Gabrielson and Hutman are pursuing associate degrees in culinary arts; Anderson, who graduates from Kendall College in June, is additionally earning her associate in baking and pastry arts.

As regional champion, the Kendall College team will compete for the national title against the finalist teams representing the ACF's three other regions onJuly 27 at the ACF's 2014 National Convention in Kansas City. Among the four regional finalists, the team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2014.

"We are extremely proud of the students who excelled so admirably in the Central Regional Knowledge Bowl in St. Louis to earn Kendall College a win for a fifth year in a row," says Renee Zonka, RD, CEC, CHE, dean of the Kendall College School of Culinary Arts, who was on hand with team coach and chef-instructor Dina Altieri, CEC, CCE, to support the Kendall team. "Their hard work and dedication to preparing for this year's competition was remarkable."

Alaska Seafood Source Raises $8,000+ On Kickstarter

With Oceana studies showing how "In the US, 80% of seafood is imported, and one-third of seafood is mislabeled," Alaska Seafood Source has developed a simple, clear, and straightforward seafood distribution system for consumers. Through Alaska Seafood Source, consumers are provided a direct way to purchase wild-caught seafood that is traceable back to sustainable fisheries. Our customers are continually connected to the fisherman that harvest their food through our website blog and social network sites with articles, letters, photos and videos. Unlike store bought fish, Alaska Seafood Source is able to guarantee that the seafood YOU are eating is free of dyes, chemical processing, and is sustainably wild-caught.

The Alaska Seafood Source operation is three fold:

Ships certified sustainable Alaskan caught crab, salmon and halibut directly to the costumer's front door using reusable packaging materials.
Connects consumers directly to the fishermen who caught their seafood to ensure full disclosure about the origin of their seafood.
Teach our customers about healthy and sustainable seafood, so they can make educated purchasing decisions that drive the marketplace.

Alaska Seafood Source is poised to become a driving force in the Ocean to Table Movement. In order to do so, the company will need to purchase a 350 square foot industrial grade walk-in style freezer, high-quality reusable packaging materials, horizontal-flow vacuum packaging machine and supplies as well as commercial grade scales. To support the efforts of Alaska Seafood Source a fundraising campaign has been started on Kickstarter. This campaign can be viewed at kickstarter.com.

Alaska Seafood Source provides direct access for customers to purchase seafood from sustainable and wild-caught fisheries.

If you would like more information about this topic, please contact Craig Kasberg at (907) 321-9121 or email at akseafoodsource@hotmail.com.

Tito's Handmade Vodka Announces Partnership with Shiftgig

Tito's Handmade Vodka, America's original craft vodka, is proud to announce their new partnership with Shiftgig, the largest online community for the service and hospitality industries in the country. Tito's Handmade Vodka and Shiftgig will launch a 12-month program, beginning March 24, 2014, that will seek out worthy recipients of Children of Restaurant Employees (CORE) services. CORE is a charitable organization funded by donations from food and beverage operators, suppliers and distributors. 100% of the funds raised are used for children of the hospitality industry's workforce. "We feel strongly about supporting our community and the challenges of many restaurant employees who have children suffering from life-threatening conditions," said Eddie Lou, CEO of Shiftgig. "We're proud to partner with Tito's Handmade Vodka and CORE to support this important cause." To kick off the program, Tito's Handmade Vodka is making a direct donation to CORE of $15,000. The official presentation of the check will be held at the VIBE Conference 2014 (March 25-26), the industry's #1 forum for top-tier on-premise executives and their supplier partners. "We are thrilled to be included in such a worthy endeavor. It's nice to give back to an industry, which gives so much to all of us, every day. Cheers," said Tito Beveridge, Founder and Master Distiller of Tito's Handmade Vodka.

Tito's Handmade Vodka is and always has been 100% American-made and produced in Austin, Texas. It was the state's first and oldest legal distillery, and is one of the fastest-growing micro distilleries in the country. Tito's Handmade Vodka continues to be a privately owned liquor brand developed by Tito Beveridge and can be found within the United States, Singapore, provinces in Canada, many of the Caribbean Islands, as well as through United Airlines and American Airlines. The slow, six-times distilled vodka is called one of the smoothest vodkas on the market by the country's top bartenders, and was awarded a score of 95 by Wine Enthusiast.

Shiftgig is the service industry network, the premier online community where members connect with each other and businesses to access informative and funny content, jobs, and industry deals. With over 750,000 registered members and 17,000 businesses, Shiftgig has become the largest online destination for people in the restaurant, nightlife, hotel and retail industries.

For more information about Shiftgig, visit shiftgig.com.

Trapp Family Lodge welcomes Master Chef Arnd Sievers

The Trapp Family Lodge in Stowe, Vermont, long known for its distinguished culinary heritage, welcomed European Certified Master Chef, Arnd Sievers as Director of Food and Beverage early this month. Sievers comes to Trapp Family Lodge with a wealth of experience, having trained at the Bavarian Hotel and Restaurant School. He has held Executive Chef Positions in a variety of hotels worldwide, and most recently, he has been a fixture here in the region, having worked for the Mohonk Mountain House and Spa in New Paltz, NY, The Sheraton Hotel and Conference Center in Burlington and The Essex Culinary Resort and Spa.

Chef Arnd—as he is better known—is also the recipient of numerous culinary awards including a Chef's Excellence Award from the Culinary Institute of America, AAA Four Diamond Award for Hotel Restaurant in 2013, gold and silver medals from the Société Culinaire Philanthropique, a Chef's Hat Award for best Hotel Restaurant and ACE Award for outstanding achievement as Executive Chef.

In his new role, Sievers hopes to "be a part of the Trapp family legacy and give a high quality of service to customers while following in the established Austrian and American culinary traditions." He looks forward to being part of a dynamic team, and feels very strongly that, "A leader is nothing without a great team at his side."

When not in the kitchen, or behind the scenes ensuring a flawless dining experience, Sievers can be found spending time with his two sons: Max, 20 and Ben, 16, or training for an upcoming adventure race. He resides in Jericho.

FENI Presents 16th Annual Educators Summit November 7-10, 2014

noreply@blogger.com (von Rabenau Media) — Mon, 31 Mar 2014 13:16:00 +0000

Chef's Stirrings eNewsletter March 17, 2014

noreply@blogger.com (von Rabenau Media) — Tue, 18 Mar 2014 12:28:00 +0000

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2014 March/April digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.

In this issue of Chef's Stirrings:

• Alto-Shaam Receives Kitchen Innovation Award
• Ghirardelli Partners with CIA on Chocolate Classroom
• Food Pioneer Michel Nischan Announced as Honorary Chair of Farm to Table International Symposium
• Seafood Prix d'Elite Finalists Announced
• 36th Annual IACP Award Winners Announced in Chicago
• Wisconsin Milk Rings in Spring with New Brunch Issue of Grate. Pair. Share.

Got a news item? Send it to us for consideration.

Sincerely,

The Editors, Chef Magazine

Alto-Shaam Receives Kitchen Innovation Award

Alto-Shaam has, once again, gained a Kitchen Innovations Award from the National Restaurant Association. The award, to be presented at the upcoming NRA show later this year, is for the innovative technology in the new CT PROformance Combitherm oven launched online this month.

The KI Award honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry. An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives, and design experts carefully selected award recipients to be showcased in the interactive Kitchen Innovations Pavilion at the 2014 National Restaurant Association Restaurant, Hotel-Motel Show to be held May 17-20 at Chicago's McCormick Place.

The new CT PROformance Combitherm oven from Alto-Shaam, making its debut at the show, features a zero clearance design. Allowing equipment to be placed anywhere on the line, even next to open flame. Also, the PROpower™ setting allows for accelerated preheat and recovery times resulting in 20% faster cooking times than competitive models.

Alto-Shaam was chosen in part because of its ability to address today's leading commercial kitchen equipment challenges with advancements in speed, energy efficiency, and versatility to conform to diverse restaurant layouts and numerous applications. Also available with an integrated smoking feature, enhanced cleaning system and menu capacity, Absolute Humidity Control and more, the CT PROformance Combitherm Oven is the most innovative oven on the market. For more information on features and benefits, please visit ct-proformance.com.

Ghirardelli Partners with CIA on Chocolate Classroom

Chris Eklem

The Ghirardelli Chocolate Company, maker of premium chocolate products, has joined with The Culinary Institute of America (CIA) to open the Ghirardelli Chocolate Discovery Center. The facility, located at the college'sGreystone campus in St. Helena, CA, was dedicated yesterday, March 4, with an unveiling and ribbon cutting--with a ribbon cutting using giant chocolate scissors.

In the Center, CIA students learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings. It is home to the Chocolate and Confectionery Technology and Techniques course for baking and pastry arts degree students at the CIA. The Center also houses advanced education for professionals who want to hone their confectionery and chocolate making and sculpturing skills, as well as basic pastry arts classes for food enthusiasts.

"The rapid pace of innovation in the foodservice industry constantly creates new demands for specialized skills and knowledge," says CIA President Tim Ryan. "This exciting partnership will both inspire students and professionals to shape the future of the pastry arts and also delight chocolate aficionados everywhere."

"The Ghirardelli Company vision is to change the way the U.S. consumer experiences chocolate. All of us at Ghirardelli share a passion for our brand and a strong belief in its potential to connect with and engage consumers in all settings. We are excited to extend our passion to our foodservice business," says Marty Thompson, president and CEO of Ghirardelli Chocolate Company. "This partnership offers a unique opportunity to show future chefs first-hand the impact that our high quality chocolate can have on their menu. In turn, we look forward to having these chefs' creativity and passion inform and influence our new recipes and product innovations."

Adds Christopher Eklem, the company's vice president of foodservice, "Ghirardelli is committed to enhance our presence within the chef community. What better way is there than to partner with the prestigious CIA? The relationship with the CIA is a natural fit because their students are the future leaders of the industry segments we serve, such as restaurants, bakeries, and specialty coffee establishments."

The Ghirardelli Chocolate Discovery Center is centrally located on the first floor of the main building, where campus visitors can see students at work through the show windows. Many items produced there will be available for purchase in the Spice Islands Marketplace and Flavor Bar at the CIA at Greystone.

Food Pioneer Michel Nischan Announced as Honorary Chair of Farm to Table International Symposium

Michel Nischan

The Farm To Table International Symposium (F2Ti) announces food pioneer Michel Nischan as Honorary Chair of its 2014 event. F2Ti is an annual event that brings together the leading practitioners in the burgeoning farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally, and will be held in New Orleans, August 2 - 4, 2014.

Michel Nischan is a restaurateur, award-winning cookbook author, media personality and food policy advocate in addition to his role as CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nichsan has long been a leader in the movement to honor local, pure, simple, and delicious cooking.

This year's theme, "The Process," will explore the best practices for urban farming, bringing products to market, sourcing locally, sustainability, the latest with the imposing Food Safety Modernization Act, and many other topics.

The August Symposium will take place in tandem with the Louisiana Restaurant Association's 61st Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from across the country.

For more information, please call 504-582-3072 or visit f2t-int.com.

Seafood Prix d'Elite Finalists Announced

The finalists for this year's Seafood Expo Global/Seafood Processing Global Seafood Prix d'Elite new products competition were announced on Thursday by event organizer Diversified Communications of Portland, Maine.

The winners will be unveiled at an awards ceremony on 6 May 2014 in Auditorium 2000 from 18:15 until 20:00 at the BRUSSELS EXPO in Brussels, Belgium.

In addition to the grand prizes for the best new retail product and best new foodservice product, five special awards will be presented for originality, convenience, health and nutrition, retail packaging and seafood product line.

There are 34 finalists representing 11 countries this year.

They are:

Surimi Rings with Garlic, Parsley and Cayenne Pepper from Angulas Aguinaga, S.A.U. – Spain
La Gula del Norte al Ajillo con Chirlas from Angulas Aguinaga, S.A.U. – Spain Fish Snack from Bornholms A/S – Denmark
Paella 1-2-3 Delfin from Delfin Ultracongelados SA – Spain
Hotsmoked Salmon for Salad from Hallvard Leroy AS – Norway
The Saucy Fish Co. Ready to Enjoy Tomato and Chilli Chutney with Roasted Sweet Chilli Salmon Fillets from Icelandic Seachill – United Kingdom
2 Ficelles Nordiques aux 2 Saumons from Jacques Maës SAS – France
Tosago from Jens Moller Products Aps – Denmark Frog-Art from Jens Moller Products Aps – Denmark
Kush Organic Mussel Soup from Kush Seafarms Ltd – Ireland
Salmon Steamers from Laschinger Seafood Gmbh – Germany
'Simple Salmon' Swedish Style Atlantic Salmon Balls from Macknight Ltd. – United Kingdom
Salmon Filo Pastry Pie from Marine Harvest VAP Europe – Belgium
Salmon Escalope Saltimbocca Style from Marine Harvest VAP Europe – Belgium
Cod Escalope Margarita Style from Marine Harvest VAP Europe – Belgium
Herring Spread from N Parlevliet NV – Belgium
Ocean Beauty Wild Salmon Jerky Original Flavor – Ocean Beauty Seafoods – United States
Fish Fusion from Pickenpack Europe – Germany
Coffret Plateau de Fruits de Mer from SAS Kermaree – France
Double Dippers Crayfish Carnivale from The Big Prawn Co. Ltd. – United Kingdom
BIG&SNACK Fish in Chips with a Pea Puree and Malt Vinegar Chipped Potato Crumb from The Big Prawn Co. Ltd. – United Kingdom
BIG&SNACK King Prawn Scotch Egg from The Big Prawn Co. Ltd. – United Kingdom
King Prawn 'Hunger Busters' from The Big Prawn Co. Ltd. – United Kingdom
Double Dippers Prawn Curry Club from The Big Prawn Co. Ltd. – United Kingdom
Double Dippers Prawn Cracker from The Big Prawn Co. Ltd. – United Kingdom
Ship's Biscuits from The Pembrokeshire Beach Food Company Ltd. – United Kingdom – Wales
Pumpkin Seed Breaded Fish Fillets from Trangs Group – Vietnam
Salmon/Shrimp Pastry Bite Selection from Trangs Group – Vietnam
Crispy Seafood Filo Flute from Trangs Group – Vietnam
Pomelo and Eryngo Baramundi Fillets from Trangs Group – Vietnam
Moroccan Chermoula Pollack Fillets from Trangs Group – Vietnam
Red Miso Salmon Skewer from Trangs Group – Vietnam
Pearl Bombs from Vichiunai Europe NV – Belgium
Mussel Powder from Vilsund Blue A/S – Denmark

Celebrating its fourteenth year of honoring the finest and most innovative new seafood products entering the market, the Seafood Prix d'Elite competition continues to grow in importance and prestige. The Seafood Prix d'Elite takes place alongside Seafood Expo Global/Seafood Processing Global. The event forms the world's largest seafood exposition, with buyers from more than 145 countries.

With more than 1,690 exhibitors at Seafood Expo Global/Seafood Processing Global, to be chosen as a winner or selected as a finalist of the Seafood Prix d'Elite is considered a notable achievement.

36th Annual IACP Award Winners Announced in Chicago

The International Association of Culinary Professionals (IACP) unveiled the winners of its highly-anticipated awards, including the IACP Cookbook Awards, Bert Greene Awards, Digital Media Awards, and the IACP Awards, at its 36th annual conference focused on the theme "Connections." Selected through an intense judging system, the IACP award recipients are recognized as the global leaders of the culinary community.

"This year's conference has been a huge success with an unprecedented line-up of speakers, seminars, and activities," said Meredith Deeds, Chief Executive Officer of IACP. "We covered a wide range of topics within the food and beverage industry by providing multiple platforms to learn and interact with industry experts, including an inspiring opening session with visionary chef Ferran Adria founder of the world-renowned elBulli Foundation, while honoring our leaders in the field."

This year's winners include cookbook authors John McReynolds and Leslie Lindell; celebrity chef Alton Brown; and popular publications and online sites such as Food & Wine, Saveur, The Kitchn, and Food52. For a complete listing of all award winners, please see further below.

The 2014 conference brought a diverse group of IACP members to food-centric Chicago, including food media, cookbook authors, dietitians, chefs, food photographers, food marketers, food stylists, bloggers, culinary tourism experts, educators, and farmers. Photos of the awards program and conference can be found HERE.

IACP's annual conference is a one-of-a-kind meeting where the world's foremost food and beverage minds convene for unrivaled educational experiences and knowledge sharing to create connections with people, places, and information through shared experiences such as culinary tours, cooking classes, as well as lectures and discussions. The 2015 IACP conference is planned for Washington, D.C. and a call for educational session proposals will be issued in the coming months.

Wisconsin Milk Rings in Spring with New Brunch Issue of Grate. Pair. Share.

The new spring issue of Grate. Pair. Share. from the Wisconsin Milk Marketing Board is filled with sweet and savory brunch recipes that incorporate fresh, spring flavors and a variety of Wisconsin Cheeses. The issue features a wide spectrum of brunch dishes: egg-based recipes, spicy dishes, waffles, pancakes, French toast and breakfast breads, many created by top chefs from around the country. Readers will also find a guide to building an omelet with the perfect Wisconsin Cheese pairing.

Since its introduction in winter 2012, Grate. Pair. Share. has received more than 13 million consumer impressions. It is published quarterly with full winter and summer issues and special mini issues for spring and fall.

Chef's March/April Digital Issue is now Available

noreply@blogger.com (von Rabenau Media) — Thu, 13 Mar 2014 12:36:00 +0000

• Chefs are embracing seafood tradition with a modern twist

• Fresh fish takes on the seafood sandwich

• 10 easy tips for using technology in culinary training

• Chef Derek Spendlove prepares a classic puff pastry in ten steps

• Smokers' Club

• Plus much more!

16th Annual FENI Educators Summit - November 7-10, 2014

noreply@blogger.com (von Rabenau Media) — Fri, 28 Feb 2014 16:50:00 +0000

March/April's Digital Edition of Chef Magazine is Now Available for Viewing

noreply@blogger.com (von Rabenau Media) — Thu, 28 Feb 2013 19:52:00 +0000

Dear Chef Reader,

Welcome to Chef Magazine's March/April Digital Edition.

The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

• View it on an iPad or any other mobile device
• Easily share articles via e-mail
• Click on hyperlinks in both articles and advertisements to obtain further resources
• Zoom in and out of articles and advertisements
• Instantly search by keyword for the content in the current issue or the archives
• Print articles and/or download for offline viewing

The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety.
Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at chef@talcott.com.

Sincerely,
The Chef Team

Chef's Stirrings Newsletter February 28, 2013

noreply@blogger.com (von Rabenau Media) — Thu, 28 Feb 2013 19:45:00 +0000

Chef Magazine is also available in digital format! If you missed the January/February issue, it is now available here. Register here to receive e-mail notification when each digital edition is available.

In this issue of Chef's Stirrings:

• The 15th annual Foodservice Educators Network International (FENI) conference
• Gordon Maybury Named Executive Chef of Arizona Biltmore
• Lisa Ekus Wins 2012 Outstanding Career Award from Gourmand World Cookbook Awards
• Anthony Bourdain to Rock NRA Show 2013
• Sara Lee Foodservice Hires Jeremy Lycan As Executive Chef
• Last call for Bols Around the World Entries

Got a news item? Send it to us for consideration.

Sincerely,

The Editors, Chef Magazine

The 15th annual Foodservice Educators Network International (FENI) conference
The 15th annual Foodservice Educators Network International (FENI) conference, held February 15-17 in Chicago,IL was an educational and networking tour de force, with outstanding attendance and master classes that enthralled and captivated foodservice educators in attendance.

The summit was kicked off with the pre conference seminar: Techniques for Flipping your Classroom or In-House Training Program. Presenter and MC Nai Wang held the audience in his hand and also made great use of technology to engage and bring in other educators to make the presentation more robust. Wang reviewed the history of flipping the class, covered easy-to-use tools to create a flipped model in any class and explored future technologies in the artificially intelligent adaptive mastery systems.

Master classes were held in two locations Saturday; The Washburne Culinary Center and The French Pastry school. An entertaining Saturday was capped off with an award presentation and cocktail reception at the Hard Rock Hotel. Attendees were welcomed into the chic and contemporary Fender Ballroom, whose 20-foot ceilings and neutral hues added to the modern ambiance. Showgoers were able to mingle and network with a wide variety of culinary educators and professional chefs.

Wang and Chef Magazine publisher and president Daniel von Rabenau presented Fritz Sonnenschmidt, CMC, AAC, HOF with the 2013 Lifetime Achievement Award in Culinary Education. Fritz Sonnenschmidt is a Certified Master Chef, author/editor of The Professional Art of Garde Manger, Dining with Sherlock Holmes, The American Harvest, and Tastes and Tales of a Chef: Stories and Recipes. He is also a television personality as well, appearing on PBS in six seasons of Cook Secrets of the CIA, and five seasons of Grilling Maestros. His lectures and cooking demonstrations are immensely popular, especially on kosher food, garde manger and charcuterie. Sonnenschmidt is one of the most recognized chefs among his peers, and his positive and inspirational words touched everyone in attendance.

No culinary event would be complete without a spread of delicious food and drink, and this reception was no exception. Two carving stations doled out slow-roasted turkey breast and top sirloin of beef, served with crisp artisan bread. Belgioioso Cheese, Inc. donated a plentiful artisan cheese display, while Galaxy Desserts provided desserts that were met with rave reviews.

Gordon Maybury Named Executive Chef of Arizona Biltmore
The Arizona Biltmore, A Waldorf Astoria resort, has appointed Gordon Maybury the executive chef of the historic property. Chef Maybury has assumed overall responsibility for the resort's six restaurants and lounges, 24-hour room service for the 740 guest accommodations, social catering, and meeting and group food functions.

"With more than two decades of diverse, top-tier experience, Chef Maybury brings the highest level of culinary skills, knowledge and insight to the Arizona Biltmore's extensive culinary operations," said Kirken. "Under his guidance, we look forward to gradual and thoughtful enhancements to the menus to tap the latest trends and continually add excitement and appeal."

Over his 24-year career, Maybury has cooked in the kitchens of Michelin-starred restaurants in Europe and served as executive chef at leading hotels and resorts in the U.S. and Caribbean. He comes to the Arizona Biltmore from the PGA National Resort & Spa, Palm Beach, Florida, where he was executive chef overseeing 10 food and beverage outlets and was involved in the design and concept development of two of the restaurants.

For more information about the Arizona Biltmore, please visit www.arizonabiltmore.com.

Lisa Ekus Wins 2012 Outstanding Career Award from Gourmand World Cookbook Awards
On February 23, 2013 at the Gourmand Awards Gala event in Paris, France, Lisa Ekus, Founder & President of The Lisa Ekus Group, will be awarded the honor of 2012 Outstanding Career by the Gourmand World Cookbook Awards. Past winners of the Outstanding Career Award include Chuck Williams, Richard Grausman, and Dun Gifford.

In her more than 30 years in the culinary industry, Lisa Ekus has cooked dinner for Julia Child, media trained Emeril Lagasse and Padma Lakshmi, secured book deals for more than 150 authors, created culinary partnerships with leading manufacturers such as Lipton, Del Monte, Keebler, General Mills, Kraft, and Williams-Sonoma, and represented numerous restaurants, books, and food companies for public relations, including American Roland Food Corp. In addition to being a pioneer of the industry, Lisa is a cookbook collector with over 7,000 volumes (and counting!) in her library. She also works closely with a number of charitable organizations, including The Food Bank of Western Massachusetts, PeaceTrees Vietnam, and The Leukemia & Lymphoma Society.

The Lisa Ekus Group, which began as a public relations agency's ”the first of its kind in the United States, devoted entirely to cookbooks, chefs, and food productsâ€”has grown into a full-service culinary agency providing media training, public relations, consulting, talent representation, and literary agency services to a world of culinary talent. In 2000, The Lisa Ekus Group began offering Literary Agenting services and has since negotiated more than 350 book deals with such publishers as Andrews McMeel, Running Press, Artisan, Chronicle, HarperCollins, Penguin, Robert Rose, Simon & Schuster, Sterling, Ten Speed Press, Wiley, and numerous others. In 2009, Lisa was joined by her daughter Sally Ekus, Literary Associate, who has brought in numerous new authors to the blossoming literary agency.

Longtime client Anne Willan will be honored with the "Best in the World Award" from the 2012 Gourmand World Cookbook Awards for The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook.

For more information on The Lisa Ekus Group, please visit www.lisaekus.com.

Anthony Bourdain to Rock NRA Show 2013
Anthony Bourdain,known for his Emmy Award-winning series No Reservations and new programs The Taste (ABC) and Parts Unknown (CNN), will have a prominent role at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB). He will deliver a special feature presentation, sign his latest books, and host the third annual Restaurants Rock industry celebration, the official after-party of the NRA Show and IWSB. NRA Show 2013 will be held May 18-21 at Chicago's McCormick Place. As the celebrity host of Restaurants Rock, Bourdain will judge the IWSB Star of the Bar mixology competition finals â€“ to be held live at the May 19 event at Chicago's The Castle.

"The NRA Show and International Wine, Spirits & Beer Event are all about celebrating our excitement and passion for food, drink and hospitality," said Jeffery W. Davis , Convention Chair for NRA Show 2013 and CEO of the United States Beef Corporation. "As the foodservice industry gathers in Chicago, we are thrilled to welcome Anthony Bourdain as the official host of Restaurants Rock and featured speaker at NRA Show 2013. So plan to attend the greatest foodservice show on the planet to experience food, connections, innovations, ideas, inspiration, opportunity and more."

Bourdain has somewhat notoriously established himself as a professional advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. The "chef-at-large" at New York's famed Brasserie Les Halles, Bourdain is the author of the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly â€“ as well as the bestselling graphic novel Get Jiro!, Les Halles Cookbook, and others.

Registered NRA Show and IWSB attendees may purchase Restaurants Rock tickets for $50 each through April 5, 2013. After April 5, tickets will be available for $60 to NRA Show and IWSB attendees. Bourdain's featured speaker presentation and book signing will take place on Monday, May 20, 2013.

For more information, visit the Show and IWSB websites at Restaurant.org/Show andWineSpiritsBeer.org, and find the NRA Show on Twitter @NRAShow, Facebook, YouTubeand its blog Floored!.

Sara Lee Foodservice Hires Jeremy Lycan As Executive Chef
Sara Lee Foodservice, a division of The Hillshire Brands Company, has hired Jeremy Lycan as an executive chef on the company's foodservice culinary team. In his new role with Sara Lee Foodservice, Lycan will be responsible for recipe development, tastings and multimedia communications, such as photo shoots and instructional videos. He will also play a major role designing and facilitating training courses for hundreds of Sara Lee Foodservice customers and its broker chef network covering subjects such as product applications and industry trends.

"Chef Lycan's work in the kitchen has earned critical accolades from some of the most respected people and institutions in Chicago's food scene," said Kristin Bird, vice president of marketing, Sara Lee Foodservice. "He understands the nuances of running a restaurant and has taught hundreds of students how to improve their craft as an instructor at Le Cordon Bleu. Jeremy's hands-on experience and teaching career will make him a great resource for our marketing team, external partners and the operators we serve."

Lycan previously served as executive chef of Niche â€“ an award-winning fine dining restaurant in Geneva, Ill. â€“ and executive chef of Heritage Prairie Farm in Elburn, Ill. Lycan is a graduate of the School of Culinary Arts at Kendall College in Evanston, Ill. In 2002, he became the youngest chef instructor in school history to teach at the California Culinary Academy's Le Cordon Bleu program in San Francisco.

For more information about Sara Lee Foodservice, please visit www.saraleefoodservice.com.

Last call for Bols Around the World Entries
Bols Around the World, the prestigious global bartending competition, is officially underway and the March 1st deadline for entries is fast approaching. Now in its seventh year, the competition seeks out the most inspiring, talented and charismatic bartenders drawn from 60 countries across five continents for a place in the Grand Final. Taking place in Amsterdam on 7th May 2013, 12 finalists will set out to impress the global panel of judges in front of an audience of 1200 people in the one-of-a-kind spectacular event.

There are three competition stages before a finalist from each region is selected, testing the very essence of what it takes to be a great bartender: creativity, knowledge and personality. The initial challenge is to create an iconic drink using Bols liqueurs, Bols Genever or both, followed by an exam on the fundamentals of bartending and a short video presenting the cocktail entry in the second and third heats.

The overall winner goes on an eight-day global bar tour to four cocktail cities of his/her choice and all 20 semi-finalists win a second trip to Amsterdam for brand ambassador training. Last year, the 12 finalists received great international exposure by delivering presentations, not only in their own countries, but also at international bar shows such as Berlin's Bar Convent and at a range of international Bols events.

Last year, Bols Around the World also broke records with entrants from 56 countries and this year it is breaking records again, becoming the widest spread bartending competition. Through social media, which is used for all competition communication, Bols has created a global platform for the bartending community, which has seen bartenders from 70 countries share recipes and inspiration whilst expanding their network.

In 2012, the Young Talent Programme, an exciting new category which invites bartenders LDA to 21 and under to compete with the world's best bartenders, was introduced to the competition. Following its success, the category also features in this year's competition giving Young Talent entrants the unique advantage of being guided by the Bols Bartending Academy Team so that their performance will be at its best throughout the heats.

For more information regarding the contest, please visit www.Bols.com. Follow the competition live at https://www.facebook.com/bolsbartending.

FENI 2013: It's All About Pastry

noreply@blogger.com (von Rabenau Media) — Thu, 06 Sep 2012 16:46:00 +0000

The 15th Annual FENI Summit is All About Pastry! The summit, February 15-17, 2013, will take place in Chicago, IL. Master classes will focus on: the art of chocolate, methods and techniques, artisan baking, the art of sugar, and desserts. FENI is in cooperation with "Kings of Pastry" at the French Pastry School (www.frenchpastryschool.com), The International Culinary School at the Illinois Institute of Art - Chicago and Including Pastry Chefs from Chicago's Premier Culinary Institutions. Please visit fenisummit.com for the agenda and the full list of master classes.

Sweet Inspiration Honey Brochure Joins Free Resources Available at www.Honey.com

noreply@blogger.com (von Rabenau Media) — Sat, 14 Apr 2012 21:37:00 +0000

The award-winning, new Sweet Inspiration brochure is the latest complimentary resource from the National Honey Board, available to foodservice professionals at www.honey.com (http://www.honey.com/nhb/foodservice/resources). Chock-full of innovative recipes, color photography, usage tips and other information, the robust new brochure recently captured an Addy award for color-brochure design in the American Advertising Federation-Coastal California awards competition.

Mouthwatering photographs accompany honey-inspired recipes ranging from Meatballs with Honey-Harissa-Pomegranate Glaze to Grilled Tuna with Fried Oysters and Honey ‘Cue. In addition to highlighting honey’s culinary properties and benefits, including balance, functionality and versatility, the Sweet Inspiration brochure provides honey-substitution information for baking and cooking. The brochure also includes honey measurement, storage and handling tips.

Other free resources available to foodservice professionals at www.honey.com include:

Sweetening the Pot with Honey poster (full-color, laminated, 16”x24”)
Honey Culinary Instruction Kit (teaching guide, available as a download or CD)
Hot from the Hive e-newsletter (honey information and inspiration delivered quarterly)
Honey Cocktail Guide: coming in Summer 2012 (pre-orders now being accepted)

The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. These programs are funded by an assessment of one cent per pound on domestic and imported honey.

California Raisin Marketing Board Calls for Entries in Fifth-Annual “America’s Best Raisin Bread Contest”

noreply@blogger.com (von Rabenau Media) — Fri, 13 Apr 2012 14:26:00 +0000

The California Raisin Marketing Board’s (CRMB) fifth annual America’s Best Raisin Bread Contest is now open and all industry professionals and student bakers are encouraged to enter their most mouthwatering masterpieces in one or all of the three categories of this competition: Artisan, Commercial and Breakfast. All eligible contestants are:

Bakers and research & development staff of commercial baking companies
Craft bakers and retail shop owners/managers
Certified baking teachers
Students in accredited baking programs
Bakery technicians at bakery supply wholesalers, flour milling companies and other allied bakery ingredient suppliers
18 years or older

Entries are accepted through July 15, 2012. Contest application, rules and additional details are available at www.loveyourraisins.com. The contest features categories in two divisions, professional and student.

Luminita Cirstea was a recent co-grand-prize winner in “America’s Best Raisin Bread Contest” thanks to her entry, Raisin Rye Bread.

“This competition celebrates the creativity of both seasoned professionals and rising stars in the baking world, while highlighting the versatility of California Raisins as a flavor-packed ingredient,” says Larry Blagg, senior vice president of marketing for the CRMB. “The contest is an ideal way to showcase the endless varieties of delicious bread products that can be made from world-renowned California Raisins.”

Preliminary contest judging will take place in August. A total of 36 finalists will receive a complimentary trip to the American Institute of Baking in Manhattan, Kan., October 11-13, 2012, where they will bake their formulas before a panel of distinguished judges from both the artisan and commercial baking industries. A total of 12 winners—nine in the professional division and three in student division—will be selected.

Winners will be selected based on their formula’s taste, appearance, originality and value. The California Raisin Marketing Board seeks to encourage the use of healthy ingredients. Formulas that feature 100% whole grains and/or gluten-free ingredients will be awarded in each division.

In addition to industry-wide recognition, winning bakers will receive a five-day California educational vacation with visits to The Culinary Institute of America and Yosemite National Park.

McCamic of The Chef’s Academy Receives Wines of Australia Scholarship

noreply@blogger.com (von Rabenau Media) — Fri, 06 Apr 2012 14:20:00 +0000

Mary Margaret McCamic, instructor of wine and communication studies at the Morrisville, N.C., campus of The Chef’s Academy (www.thechefsacademy.com), the Culinary Division of Harrison College, recently was awarded the prestigious Wines of Australia Scholarship.

The overall top-scoring graduates of the Wine & Spirit Education Trust’s (WSET) Diploma of Wine and Spirits (DWS) program of study in five markets—Canada, United States, Europe, Asia/Pacific and Ireland—are awarded the scholarship by Wines of Australia. McCamic completed her DWS studies, the highest level offered through WSET, last September and, based upon her overall results, was the nation’s top scorer to earn the designation as Wines of Australia’s 2011 United States representative.

McCamic

McCamic is among nine scholarship recipients worldwide who gained a unique insight into the Australian wine industry with an eight-day study excursion last month. Prior to receiving the competitive award, McCamic earned her bachelor’s degree in English and creative writing and her master’s degree in teaching from the University of North Carolina at Chapel Hill. As she was settling into her career as a high-school English teacher, McCamic developed a passion for wine, leading her to study at New York’s International Wine Center in Manhattan, where she completed her WSET wine courses, one of the most challenging courses of wine study in the United States.

“I am truly grateful to be given this remarkable opportunity to learn about the Australian wine community and to grow as a professional,” said McCamic. “The Wines of Australia Scholarship will provide me with new knowledge that will allow me to enhance my teaching at The Chef’s Academy, contributing significantly to the success of the organization and its students.”

Harrison College is a 110-year-old, nationally accredited institution that offers 40 degree programs in five schools of study.

“At The Chef’s Academy, we are so proud that Mary Margaret’s hard work has been honored with this accolade,” said Jayson Boyers, national division president. “I am excited that our students will be able to reap the reward of Mary Margaret’s experience.”

Le Cordon Bleu College of Culinary Arts Offers Certified Master Chef Preparation Program for Faculty and Staff

noreply@blogger.com (von Rabenau Media) — Fri, 06 Apr 2012 01:03:00 +0000

Focused on excellence in culinary education at all levels, Le Cordon Bleu (LCB) College of Culinary Arts is now offering a Certified Master Chef Preparation Program for full-time faculty and academic staff. This new program prepares qualified LCB employees to sit for the Certified Master Chef (CMC) exam—the industry’s highest level of achievement. Not only will the program provide an opportunity for staff to expand their skill set, but those who successfully complete the program will be able to gain recognition for their achievements from the American Culinary Federation.

“Le Cordon Bleu is dedicated to offering the highest level of support and development for our staff,” said Edward Leonard, CMC, vice president and corporate executive chef of Le Cordon Bleu. “The program will help our staff master their craft and demonstrate their vast industry experience and credentials to our students.”

Leonard

The CMC certification is the most rigorous professional certification granted to U.S. chefs, requiring 130 hours of instruction, menu preparation and timed cooking tests leading up to an eight-day exam. Certified Master Chefs must possess advanced professional culinary skills, kitchen safety and sanitation knowledge and have mastered cooking techniques.

Interested LCB employees must meet all Career Education Corporation and ACF requirements and be nominated by their campus president and executive chef to participate. The program includes assessments tailored to reflect the judging and scoring process of the CMC exam. Participants in the program also receive 12 to 15 months of direct mentoring and support from Leonard. Ferdinand Metz, CMC, LCB executive dean and chairman of the LCB National Advisory Board, along with other Certified Master Chefs, will advise and assist during the training. Leonard and Metz are two of only 72 CMCs nationwide.

Le Cordon Bleu, a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools, is one of the largest providers of quality culinary arts education worldwide. For more information about Le Cordon Bleu, visit www.Chefs.edu.

Kendall College Chef-Instructor and Alum Win Inaugural Culinology® Competition

noreply@blogger.com (von Rabenau Media) — Tue, 03 Apr 2012 16:35:00 +0000

The team of Eric Stein, M.S., R.D., a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, C.S.C., a Kendall College culinary alum (‘08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took first place in the inaugural Professional Culinology® Competition, March 23 in San Antonio, Texas, held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo.

Stein and Mestan beat two other teams, winning a gold medal and a $5,000 cash award with their entry of lobster paella bites, chicken and white-bean empanadillas and loaded patatas bravas (a cherished white-potato tapa of Spain). The competition, which was sanctioned by the American Culinary Federation (ACF), called for entries to consist of three frozen heat-and-serve tapas suitable for serving in a casual restaurant chain.

Prior to the competition, each team shipped its frozen products to San Antonio. On competition day, each team created the fresh versions of its commercialized concepts and was judged in part against how well the plated, commercialized products matched up against the fresh gold standards. Entries were judged by a panel of culinary R&D experts against criteria that included originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards. The team of Stein and Mestan was announced as the winner at the RCA’s Awards Luncheon on March 24.

Following the announcement, Stein expressed a newfound appreciation for the role of chefs who work and create within two worlds—culinary arts and food science—the perfect melding of which results in satisfied diners and successful foodservice operators. “Participating in this competition and attending the RCA conference really gave me a better understanding of the diversity within the field of Culinology®,” he said.

The discipline of Culinology® was pioneered by the Research Chefs Association with the organization’s founding in 1996. The RCA represents more than 2,000 members including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology®—the blending of the culinary arts and food science. For more information, visit www.culinology.com.

Monroe College School of Hospitality Management and the Culinary Arts Names America’s Best High School Chef and Pastry Chef

noreply@blogger.com (von Rabenau Media) — Sat, 31 Mar 2012 22:49:00 +0000

On March 3, 31 high-school students from throughout the New York metro area competed for the distinguished titles of America’s Best High School Chef and Pastry Chef in the fourth-annual competition sponsored by the Monroe College School of Hospitality Management and the Culinary Arts in the Bronx.

The prizes were academic scholarships to attend Monroe College. First-place prize was a full academic scholarship to the Monroe College School of Hospitality Management; second- and third-place prizes were partial academic scholarships worth $3,500 and $2,500, respectively, and prizes for all competitors were partial academic scholarships worth $1,500. Monroe awarded more than $200,000 in scholarships to the contestants.

Yocary Luna of Food and Finance High School in Manhattan was crowned America’s Best High School Chef for her Stuffed Chicken—Teriyaki Style with sauté of fingerling potatoes and string beans.

Laura Sanchez of Passaic County Technical High School, Passaic, N.J., was named America’s Best High School Pastry Chef with her White Coating Chocolate Raspberry Tower, consisting of double-chocolate-chip brownies filled with cannoli cream and sided with French vanilla ice cream.

“I was impressed with all of the entrants, not just the winners,” said Dr. Frank Costantino, CCE, CEC, AAC, dean of the School of Hospitality Management and the Culinary Arts. “They have bright futures in culinary. It’s interesting to note that the students who are currently among the leaders on the Monroe College Culinary teams are former winners of this competition.”

Here’s a list of the winners:
America’s Best High School Chef
First place—Yocary Luna, Food & Finance High School, New York City
Second place—Nashali Rivera, Food & Finance High School, New York City
Third place (tie)—Rossella Cangialosi, East Meadow High School, Long Island, N.Y., and Rondy Mendoza, Truman High School, Bronx, N.Y.

America’s Best High School Pastry Chef
First place—Laura Sanchez, Passaic County Technical High School, Passaic, N.J.
Second place—Chelsea Taylor, Frankford High School, Philadelphia
Third place (tie)—Mikea Rivers, Frankford High School, Philadelphia, and Laura Szanto, Paul D. Schreiber High School, Port Washington, N.Y.

For more information on Monroe College, visit www.monroecollege.edu.

College of DuPage's Kramer Wins 2012 Produce Excellence Award

noreply@blogger.com (von Rabenau Media) — Thu, 29 Mar 2012 22:48:00 +0000

Chef David Kramer, associate professor of culinary arts at the College of DuPage in Glen Ellyn, Ill., is one of six chefs and foodservice professionals nationwide to win a 2012 United Fresh Produce Excellence in Foodservice Award. Nominated by Chicago-based Testa Produce, Inc., Kramer won in the Business in Industry & Colleges category. The awards program, created by the United Fresh Produce Association and sponsored by PRO*ACT, honors chefs and their companies for innovative and influential use of produce in the culinary arts.

The winners were selected from nearly 120 nominations submitted by produce companies and foodservice operations across North America. A panel of produce and foodservice-industry leaders reviewed each nominee’s demonstrated incorporation of fresh produce into menu development, use of protocols for correct storage and handling of produce, leadership in produce-related community service, and special events and recognition by their company and industry peers.

A graduate of The Culinary Institute of America in Hyde Park, N.Y., and a College of DuPage instructor for the past 10 years, Kramer has previously been honored with the Presidential Medallion from the American Culinary Federation, both nationally and through his local chapter. He received the Silver Plate Award from Meals on Wheels as a result of his ongoing involvement in that organization and has worked as a consultant within the local restaurant community, helping to mentor individuals interested in opening a restaurant.

“We’re thrilled to see David receive this national recognition for his work as a culinarian, in general, and for his innovation and commitment to fresh produce, in particular,” says Peter Testa, president of Testa Produce, Inc. “He understands both the fantastic opportunities and rigorous challenges that the produce category presents and finds innovative ways to ensure that his students leave well prepared on both ends of that spectrum.”

Kramer will receive his award and appear on a Top Chefs panel at the United Fresh 2012 Produce Show in Dallas in May.

The Culinary Institute of America at Greystone Names Scott Education Dean

noreply@blogger.com (von Rabenau Media) — Thu, 22 Mar 2012 23:27:00 +0000

Russell Scott, one of only 66 Certified Master Chefs in the United States, has been named dean of education of The Culinary Institute of America (CIA) at Greystone, effective April 2, 2012. In his new role, Scott will be responsible for the quality and effectiveness of all education programs at the CIA campus in St. Helena, Calif. He will oversee faculty and staff on the education team, direct the development and delivery of the curriculum, and lead the support of students enrolled in the campus’ degree and certificate programs.

Scott was previously an associate professor at the college’s Hyde Park, N.Y., campus from 1998 to 2005. During that time, he taught several culinary courses and served as executive chef and instructor in the American Bounty Restaurant. “It is very gratifying to rejoin the CIA family and to once again be part of the jet stream of culinary knowledge,” he says. “I am indeed privileged to be able to work directly with the finest staff and faculty in hospitality education.”

“We are excited to welcome Chef Scott back to the CIA,” says college provost and Certified Master Chef Mark Erickson. “His culinary background and experience coupled with his commitment to education will be a tremendous asset to our Greystone campus.”

Between his stints at the CIA, Scott was executive chef of the Isleworth Golf and Country Club in Windermere, Fla. Earlier in his career, he was executive chef at the Hotel Nikko in Los Angeles and the Virginia Country Club in Long Beach, Calif. He is also the proprietor of the Gore-Scott Hospitality Partnership, which consists of restaurants and wine shops in Florida, New York, California and Colorado.

The American Culinary Federation honored Russell Scott as the USA’s Chef of the Year™ for 2008 and presented him with its Chef Professionalism Award in 2011. Representing the United States in the Global Chefs Challenge in 2009, he took second place among chefs from throughout the Americas.

Scott won numerous medals as a member and captain of teams competing in the quadrennial Internationale Kochkunst Ausstellung (commonly known as the “Culinary Olympics”) and Culinary World Cup between 1996 and 2004. He holds a bachelor’s degree in alternative medicine from Everglades University in Altamonte Springs, Fla., and an associate degree in culinary arts from the Community College of Allegheny County in Pittsburgh.

With Scott’s return to the CIA, the college now has eight Certified Master Chefs on its education team and administration, more than any other organization.

CET's 2012 Spring Digital Edition is Now Available

noreply@blogger.com (von Rabenau Media) — Wed, 01 Feb 2012 17:50:00 +0000

Welcome to Chef Educator Today's 2012 Spring Digital Edition.

The CET digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

• View on all Ipads!

• Easily share articles via e-mail

• Click on hyperlinks in both articles and advertisements to obtain further resources
• Zoom in and out of articles and advertisements
• Instantly search by keyword for the content in the current issue or the archives
• Print articles and/or download for offline viewing

The best part is the CET digital edition requires no special downloads or applications to view the magazine online in its entirety.

Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at cet@talcott.com.

Sincerely,
The CET Team

Barnes Named New Head of Continuing Education at The Culinary Institute of America

noreply@blogger.com (von Rabenau Media) — Sun, 29 Jan 2012 19:58:00 +0000

Certified Master Chef and culinary industry veteran Brad Barnes ('87), CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).

Barnes previously served as senior director of culinary education at the CIA, where he helped restructure the associate-degree programs and played an integral part in the development and implementation of the new CIA Academic Delivery System.

Working from the school’s Hyde Park, N.Y., campus, Barnes will introduce innovations to the existing three-part curriculum in the department: Food Enthusiast classes, including Culinary Boot Camps and weekend classes; the ProChef® Certification program; and CIA Consulting, which offers creative marketing and menu solutions to the industry.

“We are very excited and gratified to have an esteemed alumnus such as Chef Barnes to lead our Continuing Education initiatives,” said CIA Provost Mark Erickson ('77), CMC. “His vision, enhanced by his high-profile culinary accomplishments, will be very effective in guiding the department into the next decade.”

“The Continuing Education Department is the public face of the CIA,” Barnes said. “My objective is to keep its offerings fresh and in line with advancements in the culinary industry. My strength is my professional culinary background; I speak the language of this field and will bring those skills to bear in course development and industry connectivity.”

CIA alumnus Barnes is the North American Association of Food Equipment Manufacturers (NAFEM) professor at the CIA. Before returning to his alma mater in 2009, Barnes was president of GigaChef, LLC, a consulting company for hotels and high-volume foodservice. He previously held executive-chef positions for a variety of establishments, including 64 Greenwich Avenue and Nancy Allen Rose Catering in Greenwich, Conn. Active in the American Culinary Federation, Barnes is chair of its Certified Master Chef Committee, a certified competition judge, and the recipient of several honors, including the ACF President’s Award. The co-author of three books, he served as coach for Culinary Team USA at the Internationale Kochkhunst Ausstellung (IKA) in 2000, 2004 and 2008.

ACF Partners with Indianapolis’ The Chef’s Academy to Offer Scholarships Totaling $20,000

noreply@blogger.com (von Rabenau Media) — Sat, 07 Jan 2012 20:54:00 +0000

High-school students seeking assistance with the rising cost of culinary school are in luck. The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), the nation’s largest professional chefs organization, and The Chefs Academy (TCA), an ACFEF-accredited program in Indianapolis, are pleased to announce four new scholarships available for students accepted to TCA, totaling $5,000 over four years.

“ACF is thrilled to be working with TCA to provide scholarships that will help mold tomorrow’s culinary leaders,” said Rajeev Patgaonkar, CEC, AAC, ACFEF AAC Scholarship Committee chair. “This partnership shows that TCA is dedicated to helping students achieve their goals. We hope that high school students will look into the scholarship requirements and submit their applications by the April 30 deadline.

Four yearly scholarships of $625 per academic term for four years will be awarded and applied directly to students’ accounts at TCA. Scholarships are available for high-school students who have been accepted to TCA and plan on becoming a chef. Applications are available at www.acfchefs.org/scholarships and are due April 30 of each year. Scholarship money will be applied in the fall semester. The AAC Scholarship Committee will select the 2012 winners in June.

“We are proud to partner with the American Culinary Federation,” said Jayson Boyers, national division president at The Chef’s Academy. “Our organizations share a deep commitment to educating the culinary leaders of the future and these scholarships will be tremendously appreciated by students looking for assistance in achieving their dream to become a chef.”

Who is eligible?
• Exemplary students who have maintained a cumulative GPA of 2.50 or higher during their senior year
• High-school seniors eligible to graduate the same year as the scholarship is applied for
• Students who are currently accepted to TCA with a major in culinary or pastry arts
• Those with a career goal of becoming a chef or pastry chef

What do I need to apply?
• Completed application and essay
• Two letters of recommendation from industry culinary professionals and/or culinary educators
• Sealed final official transcript showing current GPA

The American Academy of Chefs offers educational scholarships to high=school students entering culinary school, as well as to those currently attending culinary school. The scholarships are given throughout the year to qualified applicants who meet a strict set of requirements. These scholarships help young culinarians achieve their educational goals. Last year, the AAC, through its partnerships, distributed $46,000 in scholarship funds to culinary students. In addition to TCA, AAC also currently offers scholarships to Johnson & Wales University and The Culinary Institute of America.

Deadline for 2012 FENI Educator of the Year Award Nominations Is January 9

noreply@blogger.com (von Rabenau Media) — Thu, 05 Jan 2012 17:13:00 +0000

Two foodservice educators, one representing secondary education and one representing postsecondary, will be named the 2012 FENI Educators of the Year.

Each award recipient will receive a commemorative plaque and a $250 grant.

FENI welcomes awards sponsor Robot Coupe U.S.A. For more than 30 years, Robot Coupe U.S.A. has been the foodservice-industry leader in the development and refinement of commercial food processors and vegetable-preparation units.

NEW in 2012: Nominees need NOT be present at the 2012 FENI Educators Summit in Chicago to be eligible. Award recipients will be announced at the Award of Excellence Reception on Saturday, February 11, at the Hotel Allegro. Award recipients who are not present will receive their plaques and checks by mail. Both recipients will receive full media-relations support from Talcott Communications Corp.

2012 CATEGORIES/ELIGIBILITY
1. High-School Educator: Any high-school instructor of a culinary-arts or nutrition program that leads to a diploma or certificate (minimum 1,000 hours of teaching experience).
2. Postsecondary Educator: Any instructor who teaches culinary arts or nutrition in a non-high-school program that leads to a degree or certificate (minimum 1,000 hours of teaching experience).

Note: You may nominate yourself for this award. Previous nominators, applicants and winners are eligible to apply. The deadline for all nominations is January 9, 2012 (postmarked). All who apply will be contacted via e-mail or phone regarding their status prior to the 2012 FENI Summit in Chicago.

For complete information on FENI’s Educator of the Year Award program for 2012 and to download a nomination form, visit www.fenisummit.com.
For registration questions, contact Naurice Olivera at nolivera@talcott.com or (800) 229-1967, ext. 233.

Click HERE to view the complete FENI program including Master Classes!

The FENI Summit is brought to you by:

Daniel von Rabenau, FENI Executive Director
Produced by Chef Educator Today magazine and Talcott Communications Corp.

Kendall College School of Culinary Arts Student Wins Weeklong Culinary Excursion to Taiwan

noreply@blogger.com (von Rabenau Media) — Mon, 02 Jan 2012 22:03:00 +0000

Kendall College School of Culinary Arts student Tayler Moore, a 20-year old sophomore pursuing his bachelor’s degree in culinary arts, won an all-expenses-paid weeklong trip to experience the foods and flavors of Taiwan in the first cookoff of its kind at Kendall College on Dec. 12. The competition, hosted by the Taipei Economic and Cultural Office (TECO) in Chicago, highlighted the official launch of Taiwan’s Government Information Office’s multilingual Web site (http://taiwanfoodculture.net) celebrating Taiwan’s diverse foodways. Moore’s winning dish featured a chicken thigh fabricated to resemble a lollipop.

“I feel blessed,” said an excited Moore when his win was announced. “I can’t wait to go to Taiwan.” Prior to the cookoff, Moore spent considerable hours researching Taiwanese cooking online, and developed a few possible entries before ultimately choosing “Taiwanese-Style Three Cup Chicken.” The dish’s name comes from Moore’s use of a cup each of soy sauce, dry sherry and sesame oil, seasoned for depth and balance and reduced to create a rich sauce. For the judges, Moore presented the chicken-thigh “lollipop” over a bed of pickled mustard greens, spooned sauce over the chicken, and crowned the dish with a vinaigrette-dressed salad of Thai basil and cilantro. A drizzle of chili oil finished the presentation.

(l. to r.) Ger, Tsai, Moore, Mei-chuan Chen (executive press officer, Taipei Economic and Cultural Office in Chicago), Koetke. Courtesy of Kendall College/Eric Futran.

Competing Kendall students had 90 minutes to prepare four portions of their entries, which were evaluated on flavor and proper seasoning, plate presentation, texture/mouthfeel and proper doneness. Although encouraged to elevate homestyle dishes and typical Taiwanese street foods to make them marketable within a fine-dining setting, students were instructed to strive for authenticity of cooking methods and ingredients use. So impressed were judges with the overall caliber of entries that the top four dishes scored within a mere two-point spread. (Two students tied for second place; the third-place student scored two points below Moore.)

Judging the cookoff were Baushuau Ger, director general of TECO in Chicago; Christopher Koetke, CEC, CCE, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts; and Meilie Tsai of the Taiwan School in Lombard, Ill. Tsai, who will chaperone Moore in Taiwan during his weeklong culinary excursion, worked with competing Kendall College students weeks in advance of the cookoff to instruct on basic principles of classic and contemporary Taiwanese cooking.

“Here at Kendall, we are totally committed to the education of our students, and this kind of competition is amazing for a lot of reasons,” Koetke said. “We work with governments around the world, and the government of Taiwan suggested that a culinary competition would encourage students to learn more about Taiwanese cuisine. Every student in this cookoff took that challenge very seriously. Although only one student will go to Taiwan, everyone learned a lot, and that makes them all winners.”

CityEats Hopes to Give OpenTable a Run for Its Money

noreply@blogger.com (von Rabenau Media) — Sat, 03 Dec 2011 17:38:00 +0000

CityEats, introduced by Food Network, recently launched in Washington, D.C., claiming to be the city's most comprehensive reservation destination. The new service provides such benefits to local consumers and restaurant owners as videos and photos, curated editorial profiles, menus, user-submitted reviews and social sharing for food lovers to talk about their experiences with friends.

Mike Isabella, chef/owner of Graffiato, is the first restaurateur to embrace the platform. "I believe CityEats is the way of the future for restaurant reservations, so moving to this new online platform was a no-brainer for me," he says. "The platform is easy to use, portable and affordable—it could save me up to 40% each month—and I couldn't be more excited to have the first restaurant in D.C. to completely convert to CityEats."

CityEats promotes itself as offering restaurant owners the most comprehensive, affordable and portable table-management and reservation platform on the market. Headquartered in New York, CityEats reservation services are currently available in Washington, D.C., with introduction planned for other major cities.

Click here to see a video featuring Isabella and CityEats.