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Chef's Stirrings Newsletter May 20, 2013

noreply@blogger.com (Talcott Publications) — Tue, 21 May 2013 14:08:00 +0000

Chef's Stirrings e-Newsletter, May 20, 2013

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 visitChef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2013 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 Recap
• McCain Fresh-Style Fries Deliver Authentic Flavor in a Fraction of the Time
• Scotsman Ice Systems Named Auntie Anne's 2012 Supplier of The Year
• Monroe Culinary Reaches Milestone at Greater New York Culinary Challenge
• Blendtec & Lancer Enter into a Joint Development Agreement
• Anne Willan Inducted into James Beard Foundation's Cookbook Hall of Fame
• Nu-Tek Food Science, Introduces Revolutionary Product for Sodium Reduction, Salt for Life

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

Sincerely,

The Editors, Chef Magazine

NRA Show Recap

For almost 100 years, the NRA Show has brought foodservice industry professionals together to showcase the latest innovations and launch business relationships. This year's show, produced by the National Restaurant Association, took place May 18-21, at the McCormick Place in Chicago, IL.Chef Magazine was there to engage with the industry, discover new products, and get inspired for the year ahead.

Over 58,000 industry professionals from all 50 states and more than 100 countries gathered at this hotbed of discovery and interactivity, taking in the latest trends and ideas from exhibitors representing over 900 product categories. As if that wasn't enough, the International Wine, Spirits & Beer Event (IWSB) was co-located with the NRA Show on May 19-20, featuring domestic and international brewers, distillers and vintners showcasing hundreds of established and emerging labels.

On hand were the winners of the Kitchen Innovations Awards, which were produced by the NRA Show to recognize and celebrate cutting-edge equipment that specifically improves the back of the house and benefits foodservice operators.

On Sunday, May 19, there was the 10th anniversary edition of the Multicultural Cuisine event, held at the luxurious Union League Club of Chicago. The finest in foodservice was on display, as industry leaders gathered to enjoy various dishes from around the world. The event featured a menu filled with items presented by the American Lamb Board, Barilla America, Inc., the California Avocado Commission, Dole Packaged Foods, DuPont Pioneer/Plenish, Emmi Roth USA, Grassland Dairy Products, MacFarlane Pheasants, the National Mango Board, The Soyfoods Council, and the Wisconsin Milk Marketing Board.

The NRA Show floor

Master-Bilt's booth at the Kitchen Innovations Award area

The NRA Show floor

The iSculpture Challenge competition at the NRA Show.

The 2013 Multicultural Cuisine, held at the Union League Club of Chicago

Wisconsin Quark Cheese, served with assorted jellies and jams, from the Wisconsin Milk Marketing Board

McCain Fresh-Style Fries Deliver Authentic Flavor in a Fraction of the Time

In response to increased consumer demand for "natural" and "made-from-scratch" foods, McCain Foods USA is launching Fresh-Style Fries. Cut from whole russet potatoes, McCain Fresh-Style Fries deliver the fresh potato taste and authentic hand-cut quality that customers are looking for, but without the waste and inconsistency of prepping fries from scratch.

Deliver Fresh-Style Variety
McCain Fresh-Style Fries give customers great potato taste and hand-cut look, with hands-off prep so operators are free to do other things. With a variety of prep methods, operators can customize truly unique starters, small plates and sides - like Buffalo Fries, with crumbled bleu cheese and spicy sauce, or Southern Fries, with pulled pork, fresh cheese and house-made gravy.

Discover Fresh Profitability
Time isn't the only thing operators will save. A Datassential study in 2012 found that 75% of consumers said they'd order McCain Fresh-Style Fries over the fries typically ordered at a favorite restaurant. And since patrons are willing to pay a premium for the careful preparation of hand-cut menu items, operators who menu McCain Fresh-Style Fries can charge up to $1.00 more per serving. Unique servingware and tabletop merchandise from McCain also help operators drive orders and increase profit.

Operators can learn more at mccainfreshstylefries.com or by calling 1-800-767-7377. To download a rebate for up to $100, click HERE.

Scotsman Ice Systems Named Auntie Anne's 2012 Supplier of The Year

Auntie Anne's, the world's largest hand-rolled soft pretzel chain, has chosen Scotsman Ice Systems as its 2012 Supplier of the Year, for its exemplary customer service and quality ice machines. Auntie Anne's will present the award to Scotsman on Monday, June 3, 2013, during a celebration dinner.

"We are so pleased to recognize Scotsman Ice Systems as the 2012 Supplier of the Year," said Dale Smucker, vice president of purchasing and distribution for Auntie Anne's. "Scotsman has always been incredibly responsive to the needs of our stores and our customers. In 2012, Scotsman brought the Nug Truck from the company's Luv the Nug initiative to our 17th Annual Auntie Anne's C.A.R.E.S. Charity Golf Tournament, benefitting Alex's Lemonade Stand Foundation, as well as two local charities."

Scotsman is one of the world's largest manufacturers of ice systems, with more than 300 models of ice machines, storage bins, and ice and water dispensers, Scotsman is dedicated to developing today's most innovative ice solutions. In 2013 and 2012, Scotsman earned the ENERGY STAR Partner of the Year Award; and in 2011, Scotsman was the recipient of the ENERGY STAR Award for Excellence in Energy-Efficient Product Design. Offering more than 35 ENERGY STAR qualified models, Scotsman Prodigy technology reduces energy and water consumption, making a difference for the environment and the bottom line.

For more information, visit scotsman-ice.com.

Monroe Culinary Reaches Milestone at Greater New York Culinary Challenge

On Saturday, May 11, more than 40 students and professional chefs converged on the New Rochelle Campus to compete in the Greater New York Culinary Challenge (GNYCC) at the Culinary Arts Center. Besides medals awarded at this competition, there was another award at stake: The Dean's Cup. This award, given by Dean Frank C. Costantino to the outstanding student culinarian, was on the line for ten of Monroe's most accomplished young culinary competitors.

The competition was an "iron chef" format which had the students preparing an entrÃ©e from a basket of ingredients. First year student Rossella Cangialosi, Barry Tech BOCES, won the inaugural Dean's Cup with a silver medal for her SautÃ©ed Chicken Breast with Mushroom Sauce. Runner-up to the cup, also a silver medal winner, Sade Aguila, 2011 America's Best HS Chef from Food and Finance, recorded a milestone medal, earning the 400th competition medal won by Monroe Culinary since April 2009.

Silver medals were also won by Enmely Soriano (Passaic County Tech), Kencito Vernon (Food and Finance), Yocary Luna, 2012 America's Best HS Chef from Food and Finance, and Kimani Hines, Gateway School. Bronze medals in the Dean's cup were won by Katherine Taveras, C-Cap Philly and captain of the 2013 Junior Culinary Team, along with her teammates, Carmen Albino, Port Richmond C-cap, and Laura Sanchez, Passaic County Tech. Lealy Irizarry, Truman HS, also earned a bronze medal.

Other Monroe Culinary students were vying for medals as well. Alberto Obando, LIC HS, earned his first individual student medal, a silver medal, for his trio of Cornish game hen. It was student gold medals for Jovita Palafox, Port Richmond C-cap student, whose Chocolate Banana cake was a favorite of the judges and Nashali Rivera, Food and Finance C-cap student, who impressed the judges with her Cornish hen dish. Nashali earned the highest score posted on the day. Brenda Lara, Port Richmond C-cap student earned her first professional gold medal in pastry for her tropical entremet with mango caramel glaze. Brenda registered higher scores in her category than the professional chefs who competed.

Students were on hand from Lincoln Culinary Institute, Hartford CT, Le Cordon Bleu, Boston, MA, SUNY Schenectady and SUNY Delhi, as well as professional chefs from throughout the area. At the end of the day, Monroe Culinary notched 14 more competition medals, including the historic 400th.

"I remember the first group we brought to Long Island in April 2009-17 kids, all winning medals and starting this wonderful tradition---so many competitions later and the students keep getting better and better!" reflected Dr. Costantino, Dean of the program. That concludes the 2012-2013 competition season for Monroe Culinary who will embark on the state championship run in a few short months..."the goal is always the same...we compete to win the state championship and get to the regionals which will be held in Rhode Island this year" said Costantino. The road to Rhode Island begins in September.

The Monroe College School of Hospitality Management and The Culinary Arts offers Associate degrees in Culinary Arts, Baking and Pastry, and Hospitality Management as well as a Bachelor of Business Administration in Hospitality Management with concentrations available in tourism and destination management as well as culinary management. An Executive leader Master's degree in hospitality management is also offered.

Currently, there are approximately 400 students studying Culinary or Pastry Arts at Monroe College. The core curriculum in both culinary and pastry culminates with a real world experience in our dining lab and pastry kiosk, both open to the public. The breadth of electives are vast and include: charcuterie, Garde Manger, Italian Regional cuisine, French Cuisine, Chocolates & Confections, showpieces and grand buffet and Latin and Caribbean Cuisine. The majority of our culinary and pastry students stay on for their BBA and many more are directly admitted into the bachelor's program, earning their AAS en route. There are a number of one-of-a-kind curricular and extra-curricular opportunities for students including a competition team that has won more than 350 medals to date, a Study Abroad program in Italy, and a Disneyworld Internship Program.

Monroe College Culinary Arts classes are taught in the Culinary Arts Center, a state-of-the-art culinary instructional facility. The four kitchen labs on the college's New Rochelle campus, include two a la carte, one banquet, and one baking and pastry kitchen. There is an additional facility that includes a dining lab, a la carte kitchen and advanced pastry lab.

Blendtec & Lancer Enter into a Joint Development Agreement
Blendtec, a top manufacturer of high-end blending equipment and Lancer, a leading manufacturer of beverage dispensing systems, have entered into a joint development agreement and have shown a prototype of their first joint product offering at this year's National Restaurant Association (NRA) show.

The new platform is an automated blended ice beverage station for making smoothies, frozen coffee drinks and other beverages using refrigerated bag-in-box (BIB) ingredients. This gives restaurants and other foodservice operators a fast, efficient fully-contained system to expand their menus with popular smoothies and other frozen beverages. When released, the beverage station will be commercially available for a unit price of under $9,000 with qualifying volumes.

"Smoothies are seeing tremendous growth in the beverage category, and are becoming a mainstream offering in fast-food chains and restaurants," said Reed Beus, CEO of Blendtec. "We're excited to partner with Lancer to provide a complete solution that lets chains offer high-quality fruit and dairy-based drinks to their guests."

The new beverage station holds up to eight different refrigerated BIBs, which can include fruit purees, smoothie bases, coffee and dairy ingredients, etc. The unit will feature simple touchscreen controls for selecting the flavor and size, and the cabinet will have refrigerated storage space for whipped cream and other add-on ingredients. It will also have a built-in jar rinsing station, jar storage and cup and lid dispensers.

"Efficiency and speed of service are priorities for many chains," said Luis Alvarez, President of Lancer. "This blended ice beverage station automates many of the traditionally manual processes involved in blending specialty drinks."

Key Features:
Store up to 8 refrigerated BIBs
Use all-natural fruit purees, syrups, coffee, yogurt, etc.
Simple visual touchscreen controls
Customize drinks with onboard programming
Powerful 15-amp Blendtec blender to handle tough blends or add-ins
Built-in jar rinsing/drying station
25 lb insulated ice hopper
Refrigerated storage for whipped cream and add-ins

Benefits:
Provide healthy, all-natural fruit and dairy-based beverages
Fully contained system simplifies installation
Increase speed of service
Drink consistency
Reduce waste
Expandable, customizable for future menu items
Simple controls minimize user error
No-tend operation allows multitasking
Competitively priced compared to similar equipment

Anne Willan Inducted into James Beard Foundation's Cookbook Hall of Fame

Anne Willan, founder of Ecole de Cuisine La Varenne and acclaimed cookbook author, has been inducted into the James Beard Foundation's Cookbook Hall of Fame for "body of work," honoring her celebrated lifelong career as a chef, cooking teacher, and author. Each year, the Cookbook Hall of Fame recognizes an individual whose work has influenced the way we think about food and cooking. "Everything on our plates has a pedigree, just like us. Old cookbooks and recipes are fascinating - baking powder for instance began as "pearl ash" made from the ashes of a wood fire. A tapered pasta rolling pin can be seen in woodcuts as early as 1570, with its serrated pasta cutter on the counter beside it. It all leads into today's modernist cuisine, very little is new in the kitchen!" said Willan after receiving the award.

Past inductees of the Cookbook Hall of Fame include Jane Grigson, Paula Wolfert, Mollie Katzen, Elizabeth David, and Marcella Hazan, among others.Anne also recently received both the Jane Grigson Award for distinguished scholarship and depth of research and the Culinary History Cookbook Award from the International Association of Culinary Professionals (IACP) in April for The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan with Mark Cherniavsky and Kyri Claflin (University of California Press 2012). The Cookbook Library is based on Anne and her husband Mark Cherniavsky's extensive antiquarian cookbook collection, and was also awarded the Hall of Fame Award at the 2013 Gourmand Book Awards and Paris Cookbook Fair.

The award ceremony for the James Beard Foundation Book, Broadcast & Journalism Awards was held on Friday, May 3rd at Gotham Hall in New York City. Television personality, cookbook author, and host of Food Network's "Chopped" Ted Allen was the host of the evening's ceremony.

Nu-Tek Food Science, Introduces Revolutionary Product for Sodium Reduction, Salt for Life

FABI Award recipient, Nu-Tek Food Science, introduced a revolutionary product for sodium reduction, Salt for Life, at this year's NRA Show, held May 18-21.

Salt for Life Sea Salt Blend is a new, patented-technology solution for sodium reduction that delivers the "true taste" of salt for restaurants and foodservice operators, and is the only sea salt with 70% less sodium than table salt.

Salt for Life provides a new and proactive answer to the major and increasing sodium-reduction concerns from consumers. Salt for Life also meets new menu requirements for school lunches, health facilities and other venues.

Consumer testing shows Salt for Life is better than table salt and competition Statistically significant improvement in saltiness preference

Convenient-Salt for Life is the simple way to give customers lower sodium without sacrificing taste: Sprinkle on food like regular salt Use as a 1:1 replacement in recipes.

Salt for Life Sea Salt Blend was recognized at the NRA Show as a recipient of the prestigious 2013 Food & Beverage Innovations Awards (FABI Award), presented by the National Restaurant Association Restaurant, Hotel-Motel Show.

May/June's Digital Edition of Chef Magazine is Now Available for Viewing

noreply@blogger.com (Talcott Publications) — Tue, 30 Apr 2013 16:50:00 +0000

Dear Chef Reader,

Welcome to Chef Magazine's May/June 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 or tablet device
• Easily share articles via e-mail • Click on links 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
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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.

Chef's Stirrings Newsletter April 15, 2013

noreply@blogger.com (Talcott Publications) — Wed, 17 Apr 2013 12:36:00 +0000

Chef Magazine is also available digitally. If you would like to view the 2013 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:

• BelGioioso Burrata wins Gold at United States Championship Cheese Contest
• Celebrity Chef Manett Chauhan Partners with NRA Educational Foundation for Nationwide Book Tour
• Blueberry Council Launches New Foodservice Blog, Dynamo Digest
• EuroChef USA Announces The New ILVE® 36" Porfessional Gas Cook Top
• Phillips New Culinary Crab Say Goodbye to Broken Lumps
• Cruise Line Cocktails Go World Class
• Sweet Basil Takes Home Top Honors at the 9th Annual Colorado Lamb Cook-Off at Taste of Vail

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

Sincerely,

The Editors, Chef Magazine

BelGioioso Burrata wins Gold at United States Championship Cheese Contest
Taking the extra steps toward quality is what BelGioioso Cheese is known for and you will recognize that quality after one taste of their award-winning Burrata. The Master Cheesemakers at BelGioioso were awarded a total of six medals at the United States Championship Cheese Contest in Green Bay, Wisconsin last month, with Edoardo La Torre receiving a first for his fresh Burrata cheese.

With its delicate texture and fresh, creamy flavor, this specialty Fresh Mozzarella is becoming a popular cheese among consumers looking to expand and embrace the current trends of freshness. And freshness is the key to Burrata. Cheesemakers at BelGioioso specialize in the skills to create this cheese on a made-to-order basis. Burrata is hand-crafted, by filling balls of Fresh Mozzarella with pieces of cheese and fresh cream. The ball is then pinched, sealing it with the delicate filling inside. This award-winning cheese is consistently fresh, and both chefs and consumers have embraced its unique flavor and creamy goodness.

Burrata is best served fresh with tomatoes, antipasto meats, fresh basil and olives on small plates or as part of an antipasto platter. This cheese deserves to be the center of attention on any cheese plate.

In addition to the first place Burrata award, BelGioioso Cheesemakers also won a First Place for their Sharp Provolone, Romano and Mascarpone, and third place for their CrescenzaStracchino and Parmesan.

Celebrity Chef Manett Chauhan Partners with NRA Educational Foundation for Nationwide Book Tour
Maneet Chauhan, James Beard award-winning celebrity chef and judge on Food Network's hit show Chopped, has partnered with the National Restaurant Association Educational Foundation (NRAEF) to kick off a national tour to launch her new book, Flavors of My World: A Culinary Tour Through 25 Countries(Favorite Recipes Press: May 1, 2013), co-authored by Doug Singer.

As part of the 30-day, 21-city Cutting Edge Tour, Chauhan will appear at the NRAEF's 12th Annual National ProStart Invitational in Baltimore, Md., from April 19-21. Chauhan will interact with 350 students from 43 states at the country's premier high school competition focused on restaurant management and culinary arts as they demonstrate their mastery of restaurant leadership skills in a fast-paced contest to earn a share of $1.4 million in scholarships.

"We are thrilled to partner with renowned celebrity chef Maneet Chauhan on her Cutting Edge Tour and are honored to have her as our special guest at this year's National ProStart Invitational," said Rob Gifford, executive vice president of philanthropic initiatives for the National Restaurant Association Educational Foundation. "This competition is the culmination of months of hard work for our ProStart students; having Chef Chauhan present to provide insight and guidance is invaluable - truly a world-class opportunity."

Throughout the tour, Chauhan will also host competitions for ProStart students around the country. In each city, three ProStart students will compete in a classic cooking competition where they will have 40 minutes to create an entrée that represents contemporary American cuisine. Students will be competing for the chance to win a trip to Washington, D.C. where they will spend the day cooking with one of the featured chefs of the White House Chef TourTM.

Flavors of My World pairs Maneet Chauhan's love of global cuisine with evocative anecdotes as she details 50 delicious food and beverage recipes from around the globe. The Cutting Edge Tour kicks off in New York City on April 18 and will make stops in cities across the country leading up to the 2013 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago May 18-21 at McCormick Place. The tour will stop in Baltimore, Denver, Atlanta, Dallas and Los Angeles, before wrapping up in Chicago on May 16.

Blueberry Council Launches New Foodservice Blog, Dynamo Digest
The Blueberry Council has launched Dynamo Digest, a blog component to their website. The new blog, found at HERE, aims to offer an extensive range of information, tips and advice from chefs and foodservice professionals. In association with 'Little Blue Dynamos,' the blog's name also reflects the dynamic communications needed to match the ever-changing conditions of the foodservice industry.

Mark Villata, Executive Director of the USHBC, is excited about the initiative and what it has to offer. "There is a constant influx of information with which people in foodservice need to be kept up to speed. Dynamo Digest will be a valuable resource for creative ways to use blueberries, and will go beyond that." In addition to introducing ways to use various forms of blueberries like fresh, dried, frozen and liquid, the blog will also divulge insights from dietitians, chefs and foodservice professionals on topics such as produce news, school programs, menu trends and dining experiences.

While Dynamo Digest is intended for foodservice professionals, the blog also offers plenty to consumers fascinated with food and chefs, who are increasingly exploring new ingredients, looking to discover unique flavor combinations, and who are taking a growing interest in the latest food and lifestyle trends.

The USHBC consists of growers and packers in North and South America who market their blueberries in the United States. The members of the USHBC work together to promote the growth and wellbeing of the entire industry. The blueberry industry is committed to providing blueberries that are grown, harvested, packed and shipped in clean, safe environments.

Check out Dynamo Digest at blueberrycouncil.org/foodservice/dynamo-digest.

EuroChef USA Announces The New ILVE® 36" Porfessional Gas Cook Top
EuroChef USA has announced the introduction of its newILVE 36" Professional Gas Cook Top. EuroChef USA is the exclusive US Distributor of ILVE Italian-crafted cooking appliances. The ILVE brand, well known for attention to detail, elegant design and cutting edge technology, continues its tradition of quality-engineered appliances with the all-new 36" Professional Gas Cook Top. ILVE is a preferred brand worldwide and now here in the U.S., for people with a passion for cooking and design.

"ILVE innovation and functionality never ceases to amaze the industry. In an effort to meet the great rise in demand and need for high-performance cook tops in the kitchen, EuroChef is introducing theILVE 36" Professional Gas Cook Top," states Melissa Haber, EuroChef's Director of Sales and Marketing. "This professional style cook top satisfies the needs of the at-home chef in a way not found with any other cook top in the market. Along with its high-power brass burners and large cooking surface, the ILVE 36" Gas Cook Top offers flexibility and convenience with an incredible Nine Ways to Cook. This appliance meets and exceeds the need for a professional 'drop in' cook top." See the YouTube video: Nine Ways to Cook with ILVE®.

Available in Summer 2013, the new ILVE cook top offers the same distinct Italian craftsmanship and functionality found in the entire ILVE Collection of professional grade cooking appliances. The cook top features a convenient layout of five high efficiency brass burners that burn up to 15.5K BTU, as well as an oblong center burner that evenly heats the stainless steel griddle that is included with the cook top. Precision burner controls each come with position accurate control and "one touch" automatic electronic ignition. Other features include a flame sensor safety device and easy to clean, removable cast iron grates and burner caps. Plus, enjoy an unprecedented Nine Ways to Cook with optional accessories such as center grates, barbeque grill top, steam and warming basins, steak pans and more!

Phillips New Culinary Crab Say Goodbye to Broken Lumps
Phillips Foods is proud to introduce a new, innovative product line Culinary Crab™. Culinary Crab™ features a patented process that utilizes 100% natural blue swimming crab, shaping it into Jumbo and Super Lump sizes. These large, uniform lumps truly deliver the flavor of fresh crab and are produced without any artificial binders. The Culinary Crab™ line currently offers two items: Culinary Jumbo and Culinary Super Lump.

Phillips Culinary Crab™ was recently recognized at the International Boston Seafood Show for Best New Product in Foodservice 2013. "We are delighted to be honored for our hard work developing Culinary Crab™ and I am proud of our organization's dedication to providing customers with new, innovative products that truly add value", noted CEO and President Steve Phillips.

As America's #1 seller of crab meat, Phillips is committed to supplying chefs with exceptional and consistent quality products. Phillips Culinary Crab™ is proof that "exceptional crab" and "cost-savings" belong in the same sentence. Culinary Crab™ prices below average market pricing for like grades, allowing more operators to feature crab on their menu. Another key features of Culinary Crab™ is the products' holding properties; maintaining form when used in all cooking applications. No more broken lumps; just premium, eye-catching, mouthwatering crab dishes.

Phillips Culinary Crab™ is covered under the company's sustainability initiatives and directly contributes to the NFI Crab Council program.

Culinary Crab™ is available year round and features an 18-month shelf life when stored below 38° F. The product is packed twelve (12) one pound cans to a case.

Cruise Line Cocktails Go World Class
Diageo Global Travel and Middle East today announced a new 2013 partnership with Princess Cruises and Norwegian Cruise Line to deliver an on-board cocktail training program, as part of one of world's most prestigious mixology competitions - DIAGEO RESERVE WORLD CLASS.

Over 400 cruise line bartenders will be trained in progressive cocktail trends and pitted against each other, in a series of heats. A cruise line finalist will then go forward to take part in the DIAGEO RESERVE WORLD CLASS Bartender of the Year final, competing alongside bar tenders from the four corners of the globe.

Bartenders will be trained in cutting edge cocktail-making trends such as 'Retro Chic,' 'Tropical Journey,' and 'Hollywood Bollywood Hong Kong,' balancing a spirit of old school glamour with concoctions such as the 'Casino Royale.' They will also be coached to develop creativity and showmanship in DIAGEO RESERVE WORLD CLASS, the drinks industry's largest and most credible investment in luxury drinking experiences.

Launched in 2009, DIAGEO RESERVE WORLD CLASS operates in 50 countries and has inspired and educated over 15,000 bartenders from all over the world, using the finest spirits from the Diageo Reserve collection. This year's global final will also be held aboard a boutique cruise liner in the Mediterranean Sea – highlighting the increasing importance of the cruise channel in cocktail culture.

Following a successful pioneering partnership with Princess Cruises last year, Norwegian Cruise Lines is welcomed to the program for 2013, placing both at the forefront of mixology trends.

Philip Duff, expert mixologist at Liquid Solutions is leading the training: "We are thrilled to be working with Diageo Global Travel and Middle East, Princess Cruises and Norwegian Cruise Line to immerse their bartenders in cutting edge cocktail trends. By equipping the ships' bartenders with these progressive skills we are all helping to bring a unique fine drinking environment to cruise passengers the world over."

Louise Higgins, Marketing Director, GTME Americas, said: "We are delighted to be investing in and expanding the program this year to welcome Norwegian Cruise Line on-board. Last year Princess Cruises was our first partner in WORLD CLASS. Both are renowned for their best-in-class bartenders. By participating in what is one of the world's most credible cocktail competitions, these bartenders will take their cocktail making skills to new levels and hone their excellent customer service skills – all to the benefit of guests who will enjoy their innovative creations in the luxury setting of the cruise liners."

Peter Tobler, Vice President, Food and Beverage Operations, Princess Cruises said: "Based on the huge success of WORLD CLASS last year, we are delighted to be back for a second year. One of our bartenders reached the global final last year in Rio de Janeiro and we are hoping to recreate this success in 2013. We believe this partnership with Diageo GTME will further excite our cruise passengers and make their fine drinking experience on-board our ships even more memorable. WORLD CLASS is not only about showcasing the world's best bartenders, it's about inspiring them to be pioneers in the innovative and ever-changing cocktail arena. We are delighted that we will be able to treat our passengers to a winning combination of the world's finest luxury spirits and the latest trends in mixology."

Wesley Cort, Director of Restaurant & Beverage Development and Operations for Norwegian Cruise Line, said: "Introducing our bartending talent to DIAGEO RESERVE WORLD CLASS will take the quality of our guest service to new levels of excellence. Our guests are seeking luxury experiences and the finest spirits while on vacation. This program will help our bar team to enhance those experiences with expanded knowledge of premium spirits, fresh ideas for cocktails and an ability to entertain our guests."

Sweet Basil Takes Home Top Honors at the 9th Annual Colorado Lamb Cook-Off at Taste of Vail
The 9th Annual Colorado Lamb Cook-Off & Après Ski Tasting sponsored by the American Lamb Board took place recently as part of the 23rd Annual Taste of Vail. Executive Chef Paul Anders from Sweet Basil won top honors for his slow roasted leg of American Lamb with preserved lemon labneh, dried olives, lamb cracklings and pickled ramps. Second place went to La Tour and third place went to Bol. The People's Choice winner was Lord Gore Restaurant at Manor Vail Lodge.

"The inspiration for my dish is a traditional North African leg of lamb," said Chef Anders. "It started traditional but we did not leave it that way. We added pickled radishes, an herb sauce, lamb cracklings and using molecular gastronomy even made a lamb powder."

The event, held throughout the streets of Vail Village, showcased more than two dozen of the area's finest chefs preparing an array of lamb dishes. From traditional preparation of lamb to creative recipes Vail chefs presented innovative selections showcasing Colorado lamb. Each tasting was complimented by participating wineries presenting varietals such as Riesling, Sauvignon Blanc, Pinot Noir, Shiraz and Zinfandel.

"We were thrilled to see the diverse and delicious ways American Lamb was prepared by these Vail Valley chefs," said Megan Wortman, executive director of the Denver-based American Lamb Board.

Chef's Stirrings Newsletter March 18, 2013

noreply@blogger.com (Talcott Publications) — Mon, 18 Mar 2013 23:09:00 +0000

Chef's Stirrings e-Newsletter, March 18, 2013

Chef Magazine is also available digitally. If you would like to view the 2013 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:

• Foodservice Educators Network International Nominated as Magnificent Site for Chefs
• The Chefs Collaborative Cookbook is Now Available Nationwide
• Monroe College Culinary Students Took Second and Third Place in the Inaugural Junior US Pastry Championship
• Indian Harvest Celebrates the International Year of Quinoa
• Moffat US Convection Ovens Appoints Peter Carroll Executive Chef
• EPA Names Scotsman Ice Systems 2013 ENERGY STAR Partner of the Year
• Advantage Waypoint Acquires Innovative Foods in Hawaii
• Keynote Presentation at NRA Show 2013: Howard Schultz

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

Sincerely,

The Editors, Chef Magazine

Foodservice Educators Network International Nominated as Magnificent Site for Chefs
Foodservice Educators Network International (FENI) has been nominated to be included on the list of 100 Magnificent Sites for Chefs on CulinaryPrograms.net.

Gourmet cooking is an international obsession and the proliferation of chefs on social media, reality television, and even writing books has stoked the public appetite for luxury cuisine to new heights. Since this has generated new interest in studying the culinary arts in a formal higher-education setting, CulinaryPrograms.net is trying to help their readers learn more about this career as they make decisions about how to pursue their culinary passion. CulinaryPrograms.net put together a list of 100 sites that aspiring chefs would do well to follow, since they're at the top of the culinary heap or moving fast in that direction.

For the list of the 100 sites for aspiring chefs, please visit culinaryprograms.net/sites-for-chefs/.

The Chefs Collaborative Cookbook is Now Available Nationwide
The Chefs Collaborative Cookbook, published by The Taunton Press, is now available for purchase nationwide. The book features great recipes that highlight the way sustainability-minded chefs are cooking now, beautiful photos, and sidebars with information about how to make sustainable choices.

With over 115 original recipes from over 115 of America's best chefs, The Chefs Collaborative Cookbook celebrates that revolution and translates the tenets of sustainable food production into actual recipes that most any home cook can prepare. The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those "main" ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists. The visually rich package contains over 50 finished dish photos.

Ruth Reichl, former editor of Gourmet and Author of Garlic and Sapphires, stated, "Many chefs - and their books - pay lip service to the sustainable ideal. This book does more than that. It offers really wonderful recipes for food that is gorgeous and good for both you and the planet. It's given me so many great ideas."

For more about Chefs Collaborative, please visit chefscollaborative.org.

Monroe College Culinary Students Took Second and Third Place in the Inaugural Junior US Pastry Championship
On Monday, March 4, three Monroe College students competed in the inaugural Junior US Pastry Championship during the International Restaurant and Foodservice show at the Jacob Javits convention center. BBA Hospitality Management graduate and Monroe MBA student Shamel Donigan, Jamaica, NY, BBA Hospitality students,

Katrina Vasquez, Bronx, NY and Maria Wu, Flushing, NY were all selected as finalists to square off for the title Junior US Pastry Chef. Katrina Vasquez finished third and Maria Wu finished second place in the field of ten students selected to compete. Each student had to produce a plated dessert, a confectionary showpiece with chocolate and sugar and one variety of petit four. All three students did an outstanding job and earned high marks from the judges. All of the students in the competition were all coached by top pastry chefs in the country, including Monroe's own Chef Ebow Dadzie, the 2008 US Pastry Chef of the year, and Chef Gerard Molloy, who has a wealth of national and international competition experienc.

"It was wonderful watching these students maintaining their composure in a pressure-filled public venue and no surprise since they are all outstanding students and young culinarians," said Chef Tracy Zimmermann, Chairperson for Culinary, Baking, and Pastry. Overall, it was an impressive showing and it positioned the Monroe College Baking and Pastry program among the top programs in the region.

For more information about Monroe College, please visit www.monroecollege.edu.

Indian Harvest Celebrates the International Year of Quinoa
In the midst of the challenge of increasing production of quality food in the context of climate change, the world's population is increasingly looking to quinoaâ”the ancient grain of the Incasâ”as one solution to those countries suffering from food insecurity.

The United Nations General Assembly thus declared 2013 the International Year of Quinoa, launched Feb. 20, in recognition of ancestral practices of the Andean people, who have managed to preserve quinoa, a high-protein whole grain, in its natural state as food for present and future generations.

Indian Harvest, the foodservice industry's best-known supplier of exotic and heirloom grains, grain blends, beans and legumes, joins the United Nations' initiative by showcasing the high nutrition and cooking versatility of quinoa via a range of promotions through the end of 2013 and beyond that include a focused customer strategy; the use of interactive social-media platforms; educational programming for students enrolled in K-12 through college; and menu-concept development inspired by prevailing and emerging ingredient, flavor, cooking and health trends.

"Quinoa is the only grain that is a complete protein containing all eight amino acids essential to optimum health, which is why nutritionists commonly refer to it as a 'super grain,'" says Michael Holleman, Indian Harvest's director of culinary development. "Although quinoa is native to countries of the Andean region, its cultivation has transcended continental boundaries to embrace North America and Europe while showing promise in Africa and India. Through quinoa, Indian Harvest enthusiastically supports the United Nations in exploring meaningful, long-lasting solutions to world hunger."

The U.N.'s International Year of Quinoa establishes the first step in an ongoing process to focus world attention on the role that quinoa's biodiversity and nutritional value play in providing food security, as well as promoting health and poverty eradication. The initiative is expected to be a medium to enable the exchange of information and generate medium- and long-term programs and projects for the sustainable development of the cultivation of quinoa globally.

Indian Harvest offers the highest-quality Bolivian quinoa in white, red and black varieties. Tri-Color Quinoa, introduced in 2012, is available through Indian Harvest Boutique. All four quinoa offerings are naturally gluten free. Additionally, signature grain products featuring quinoa include Golden Jewel Blend®, Mountain Red Blend™, Rio Medley™ and Sunrise Blend with Quinoa Flakes®.

For more information on the International Year of Quinoa, visit www.fao.org/quinoa-2013/home/en. For more information about Indian Harvest, please visit,www.IndianHarvest.com.

Moffat US Convection Ovens Appoints Peter Carroll Executive Chef
Moffat Inc., specializing in the design, manufacture, distribution and after-sales support of commercial convection ovens, proofers and holding cabinets, is pleased to announce the appointment of Peter Carroll as Executive Chef for Moffat US. Peter will be responsible for Executive Chef Services with respect to new product development, new customer development, and ongoing product and customer support, with a focus on national accounts.

"Peter has the technical experience to guide Moffat's newest concepts that go beyond standard requirements and create high performance, cost effective, energy efficient oven products," says PJ Loy, VP of sales, Moffat, Inc.

Peter has over 30 years of experience in the Foodservice Industry, most recently as an Executive Chef for International Traders, Inc., a dedicated master distributor in the chain restaurant industry. In this position he assisted with R&D and was responsible for menu development and ideation showings for all food products from vendors within the ITI system. Prior to that, he was with Ali Group North America for nine years in various roles.

For more information on Moffat call visit http://www.moffat.com

EPA Names Scotsman Ice Systems 2013 ENERGY STAR Partner of the Year
The U.S. Environmental Protection Agency (EPA) has named Scotsman Ice Systems as a 2013 ENERGY STAR Partner of the Year for its outstanding contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and educating consumers about energy efficiency. Scotsman Ice Systems' accomplishments are to be recognized March 26 at an awards ceremony in Washington, D.C. An ENERGY STAR partner since 2011, this is the second year in a row that Scotsman Ice Systems has earned the Partner of the Year award.

Scotsman Ice Systems offers more than 35 ENERGY STAR qualified models. Additionally, 26 Scotsman ice machines are rated for the maximum Consortium for Energy Efficiency (CEE) Tier 2-rated performance criteria, which exceeds the current ENERGY STAR standard. Scotsman has more CEE Tier 2-certified machines than any other ice machine manufacturer.

In 2011, Scotsman launched the Prodigy® Advanced Sustainability™ line of ice machines. These machines save more energy and water than previous models due to ice-level management, which optimizes ice production while offering an average of 10 percent higher ice-making capacity than other ice machines.

Over the last 20 years, with help from ENERGY STAR, American families and businesses have saved more than $230 billion on utility bills and prevented more than 1.8 billion metric tons of greenhouse gas emissions.

The 2013 Partner of the Year Awards are given to manufacturers and retailers that successfully promote and deliver ENERGY STAR qualified products, saving consumers money and reducing greenhouse gas emissions. Award winners are selected from the nearly 20,000 organizations that participate in the ENERGY STAR program.

"Through their commitment to producing quality energy-efficient ENERGY STAR products, Scotsman Ice Systems has demonstrated their commitment to saving consumers money and protecting our environment," said Bob Perciasepe, Acting Administrator, U.S. Environmental Protection Agency. "Scotsman Ice Systems is recognized today for this outstanding effort that has helped protect the climate for all Americans."

For more information, visit www.scotsman-ice.com.

Advantage Waypoint Acquires Innovative Foods in Hawaii
Advantage Waypoint has announced the acquisition of Innovative Foods in Honolulu, Hawaii. This acquisition supports the Advantage Waypoint strategy of continuously strengthening its leadership positions in every major market. It also supports Advantage Waypoint's focus of adding value through strategy integration, planning, and superior execution for all the foodservice channel participants: manufacturers, operators, and the distribution community.

As a major presence in the Hawaiian market, Innovative Foods represented leading brands to the foodservice market. Innovative covered the entire Hawaiian island group and have been providing services for more than 10 years. This acquisition continues to expand the Advantage Waypoint market depth in this market providing unequaled service to all of the Advantage Waypoint clients and customers. Founder, Craig Nagano and his team will be a core resource for Advantage Waypoint and will continue to be an integral part of the organization; enhanced by the Advantage Waypoint technology, systems, processes and resources.

Bud Taylor, CEO of Advantage Waypoint stated; "The acquisition and integration of Innovative Foods into Advantage Waypoint expands our ability to serve all of our clients and customers in Hawaii, and throughout the National footprint. We are pleased to welcome them into the Advantage Waypoint system".

For more information regarding Advantage Waypoint, please visit www.stockdaleco.com.

Keynote Presentation at NRA Show 2013: Howard Schultz
On Sunday, May 19 at the NRA Show in Chicago, IL, Howard Schultz, chairman, president and chief executive officer of Starbucks, will deliver the keynote presentation, ""Transforming Companies for the Future: Balancing Profit with a Social Conscience".

Howard Schultz first walked into Starbucks in Seattle's Pike Place Market in 1981. Drawn to Seattle and its extraordinary coffee culture, Howard moved from his native New York and joined Starbucks in 1982 as director of operations and marketing when the company had only four stores. Today, Starbucks is the premier purveyor of the finest coffee in the world, with more than 18,000 stores in 62 countries.

From the beginning, Howard set out to build a different kind of company - one that instills a sense of humanity and demonstrates respect and dignity. In the early days, Howard created two landmark programs that form the foundation of Starbucks culture. First, Starbucks offered comprehensive health coverage for eligible full- and part-time workers, among the first in the retail industry. Second, Starbucks offered partners (employees) equity in the company in the form of stock options, called Bean Stock. These early investments in people have proven that you can build a business that is profitable while sharing its success with partners and the community.

Howard continues to transform the company, bringing Starbucks to sustainable, profitable growth with a renewed focus on coffee heritage, innovation, the customer experience and making its partners proud. He has also galvanized leaders both inside and outside the company to take action to help local communities, including the effort he spearheaded in 2011 called Create Jobs for USA, a campaign designed to create and sustain small business job creation.

The profits from the sales of his best-selling books Onward: How Starbucks Fought for Its Life without Losing Its Soul (2011) and Pour Your Heart Into It (1997) are donated to the Starbucks Foundation, which supports the company's commitment to community globally; and the CUP Fund, which provides financial relief to partners facing emergency situations.

At the heart of the Starbucks Experience today, just as it has been from the beginning, is Starbucks mission to inspire and nurture the human spirit - one person, one cup, and one neighborhood at a time. Attendees can register for the NRA Show here now for 50% off:show.restaurant.org/Attend/Register/NRA-Show-Attendee-Eligibility

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

noreply@blogger.com (Talcott Publications) — Thu, 28 Feb 2013 19:50:00 +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 19, 2013

noreply@blogger.com (Talcott Publications) — Mon, 25 Feb 2013 14:48:00 +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.

Clear Springs® Trout burgers. They’re what’s for lunch, dinner and in-between

noreply@blogger.com (Talcott Publications) — Thu, 24 Jan 2013 15:06:00 +0000

Restaurant operators across all segments, from casual dining to healthcare, are always on the lookout for products they can add to their menu that provide distinctiveness and delight their customers. One new item that fits this bill is Rainbow Trout burgers from Clear Springs. True, burgers in every shape and form have been the hottest news in foodservice over the past year, but primarily they have been beef based. With beef prices on the rise, now operators are looking for other ideas on how they can capitalize on the burger craze without breaking the bank. Plus, Rainbow Trout Burgers are a perfect addition to your Lenten Menus.

The beauty of trout burgers is they taste great and they are really healthy. Each four ounce patty is loaded with heart-healthy Omega 3’s with 22 grams of protein, plus beneficial nutrients including Vitamin A & C and Calcium. In addition, they are gluten free. Best of all, they are made with 100% Idaho Rainbow Trout from the nation’s leading producer of sustainable rainbow trout – Clear Springs Foods. Discover great tasting, wholesome goodness in every bite.

Preparation is easy-simply grill, bake or sauté frozen burgers in as little as 4 minutes per side. The mild-tasting trout burger can be customized and complemented by a variety of flavorful sauces, from chipotle mayonnaise to chili lime tartar. Add a splash to your menu with one of these easy and delicious sandwich ideas today:

· - Add a slice of pepper jack cheese and guacamole

· - Top with avocado, tomato and herb aioli

· - Create a BLTT sandwich – bacon, lettuce, tomato on top

· - Give a little kick by spreading jalapeno mayo on the bun and top with hot peppers

Clear Springs^® Trout burgers. They’re what’s for lunch, dinner and in-between.

January/February's Digital Edition of Chef Magazine is Now Available

noreply@blogger.com (Talcott Publications) — Thu, 24 Jan 2013 14:56:00 +0000

Welcome to Chef Magazine's January/February 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 anyother 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 e-Newsletter, December 17, 2012

noreply@blogger.com (Talcott Publications) — Fri, 04 Jan 2013 15:27:00 +0000

Chef's Stirrings e-Newsletter, December 17, 2012
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 in digital format! If you missed the November/December issue, it is now available here. Register here to receive e-mail notification when each digital edition is available. And become a fan of Chef Magazine on Facebook!

In this issue of Chef's Stirrings:

• What's Hot in 2013 Culinary Forecast Predicts Menu Trends
• The Future of Food According to Farmer Lee Jones
• Master-Bilt Adds Glass and Remote Refrigeration Models to Bottom Mount Open Air (BMOA) Display Merchandisers
• The Fish Theme For The Bocuse d'or Revealed
• KRAFT YES Pack Launches a 4/1-Gallon Case Offering
• Women Chefs & Restaurateurs Celebrates 20 Years in San Francisco
• Albacore Tuna Meet the Strong Demand for Healthy Seafood Offerings

What's Hot in 2013 Culinary Forecast Predicts Menu Trends
The National Restaurant Association (NRA) each year prepares its "What's Hot" culinary forecast of menu trends for the coming year. The NRA surveyed more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – to find that children's nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013. The food menu trends for 2013 are: locally sourced meats and seafood; locally grown produce; healthful kids' meals; environmental sustainability as a culinary theme; children's nutrition as a culinary theme; new cuts of meat (e.g. Denver steak, pork flat iron, teres major); hyper-local sourcing (e.g. restaurant gardens); gluten-free cuisine; sustainable seafood; and whole grain items in kids' meals.

"It is encouraging to see that children's nutrition remains a top priority for chefs and that they continue to put their creativity in healthful kids meals to work on restaurant menus," said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. "We have seen an increasing interest in health and nutrition among consumers over the last several years, and that interest is also extended to children's menus, which has helped make our Kids LiveWell program so successful."

This year, the NRA also surveyed nearly 200 professional bartenders – members of the United States Bartenders' Guild (USBG). The top 10 drink menu trends for 2013 are: onsite barrel-aged drinks; food-liquor/cocktail pairings; culinary cocktails (e.g. savory, fresh ingredients); micro-distilled/artisan liquor; locally produced spirits; locally sourced fruit/berries/produce; beer sommeliers/Cicerones; regional signature cocktails; beer-based cocktails; and locally produced beer.

Also included in the surveys were questions about other restaurant and bar trends. More than half (55 percent) of the chefs surveyed said they always make efforts to adjust dishes and recipes to be more healthful, while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted.

For complete What's Hot in 2012 survey results, video and downloadable images, visit www.restaurant.org/foodtrends.

The Future of Food According to Farmer Lee Jones
Farmer Lee Jones never expected his family's farming business to lead to experiences like judgingIron Chef America, receiving the culinary industry's most prestigious honor - a James Beard Award, participating in Google's Innovation Lab for Food Experiences, or a TV appearance with First Lady Michelle Obama. But, over the past 30 years, Farmer Jones' connection to the world's most cutting-edge chefs has taught this Ohio farmer a lot about the direction of agriculture and the culinary industry – where they've been and where they're going.

Much of what Farmer Jones and the team at The Chef's Garden do is revive old agricultural traditions. "My dad has a saying about our approach to farming at The Chef's Garden. 'All we're doing is trying to get as good as the farmers were 100 years ago,'" explains Farmer Jones. It was a time before chemicals and synthetic materials were used in agriculture, and it's the approach demanded by the chefs they supply.

However, while the farm does is deeply rooted in traditions of the past, Farmer Jones always has his pulse on the future of food. Farmer Jones' perspective has been shaped by a lifelong career of leading innovation in the agricultural industry and working with chefs who drive the culinary trends.

Farmer Jones recently participated in a panel at The Institute of Culinary Education in New York City to discuss this topic alongside Dr. Marion Nestle, Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University; Nation's Restaurant News Food Editor Bret Thorn and other contributors to the Oxford Encyclopedia of Food and Drink in America. The panel discussion was lively, covering topics like preservation of fresh water and the impact of post-harvest handling on nutrition.

"It costs more to produce food the right way," explains Farmer Jones, "but we can either pay now or pay later. Health care costs in this country are staggering, and I believe the poor nutritional value of the foods we eat is a big part of that. One reason is that foods begin to lose nutrition after they're harvested and even more so if they're highly processed. I am confident that with increased education and awareness, consumers will begin to recognize the value in food grown with consideration for their health and the health of the environment."

For more information or to read more about The Chef's Garden and owner Farmer Lee Jones, please visit www.chefs-garden.com.

Master-Bilt Adds Glass and Remote Refrigeration Models to Bottom Mount Open Air (BMOA) Display Merchandisers
Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems, introduces new options for one of its most popular models. The popular Bottom Mount Open Air (BMOA) Display Merchandisers are now available in glass end BMOA-GE and remote refrigeration BMOA-R models.

These "grab and go" merchandisers increase pack-out and product visibility space with 17"-deep shelving. The new BMOA-GE glass end models provide greater visual impact and unlimited product grouping opportunities for powerful visual displays. The BMOA-R models offer remote refrigeration systems to take heat and noise out of the sales area, which lowers the air conditioning load, resulting in less energy usage. The glass-end and remote refrigeration BMOA models include three tiers of LED-lighted, adjustable two position shelves with price tag molding. An electronically controlled monitoring system monitors the defrost functions from a front panel interface.

Additionally, the system provides an audible and visible alarm and eliminates room thermostat, defrost terminations/fan delay control, defrost timer and digital thermometer or other temperature indicators. Merchandisers offer the standard limited three year extended compressor warranty and two year limited parts and labor warranty.

Visit www.master-bilt.com/products/energy_saver.htm for more information.

The Fish Theme For The Bocuse d'or Revealed
The candidates participating in the Bocuse d'Or 2013 will be required to cook Turbot Label Rouge and European Blue Lobster. This information was announced on November 26th 2012 by GL events Exhibitions - the organizers of the contest. The Fish theme, revealed to the candidates only two months ahead of the event, will be the highlight of an entirely redesigned gastronomy show.

In order to encourage the Chefs to display even more creativity and spontaneity, the rules of the Bocuse d'Or contest change in 2013. The Fish theme (Turbot Label Rouge and European Blue Lobster, supplied by METRO Cash & Carry France) has only just been announced to the teams. In 2011, the candidates were able to practice their recipes six months before the contest took place.

The objective of this new point in the rules is to leave more room for improvisation on the day of the contest and to introduce more spontaneity and creativity.

What Has Changed

On the eve of the contest, the candidates will have 30 minutes to choose seasonal fruit and vegetables from the five continents market. They will use these produce and ingredients to prepare two of the three garnishes imposed on the day of the contest.
To highlight the different national culinary heritages and encourage diversity, the third garnish will be typical of the candidates' respective countries. This new point should lead to the introduction of local produce and ingredients, as yet unseen in the history of the Bocuse d'Or.
After having acquired the produce and ingredients from the market, the candidates, together with their coach and commis, will have one hour in which to design and write down the recipe for their dish.
In order to remain close to the actual restaurant environment, the candidates will be required to prepare 14 plates (not trays as in the previous editions).

The contest takes place on Tuesday 29th and Wednesday 30th January 2013. In each of the contest kitchens, the candidates and their commis prepare a meat recipe, presented on a tray, as well as 14 plates for the fish recipe, each accompanied by three garnishes. During 5 hours and 35 minutes, with the support of their coaches and facing the audience, the candidates will give their very best in an attempt to win the much sought after Bocuse d'Or.

The product to be used for the Meat theme has been known since the selection events: Fillet of Irish Beef - Irish pastures quality assurance, with feather blade, cheek and tail, supplied by Bord Bia.
For more information, please visit www.bocusedor-lyon.com.

KRAFT YES Pack Launches a 4/1-Gallon Case Offering
KRAFT Foodservice introduces a new 4/1-gallon case of the innovative KRAFT YES Pack to meet the growing needs of medium- to high-volume operators. The popular KRAFT YES Pack, which launched in January 2012, was previously only available in a 2/1-gallon case. With new size options, operators can meet customer demands by offering the top-selling salad dressing flavors from KRAFT Foodservice.

These flavors include:

Ranch
Creamy Caesar
Thousand Island
Blue Cheese
Golden Italian
Balsamic Vinaigrette
Honey Dijon

This innovative packaging will help operators yield up to 99% of the dressing inside and avoid the messy scraping and dangerous cutting that is often associated with traditional one-gallon jugs. Top and bottom handles on the package provide faster and more accurate pouring with reduced spillage. In addition, the unique eco-friendly design can reduce solid waste and costs associated with waste removal.

The new 4/1-gallon case is the ideal size to meet the demands of high-volume operators, while the 2/1-gallon case of KRAFT YES Pack continues to meet the needs of low-volume operations.

For more information please visit kraftyespack.com.

Women Chefs & Restaurateurs Celebrates 20 Years in San Francisco
Women Chefs & Restaurateurs (WCR) will be holding their annual conference January 16 – 18, 2013 at the Sir Francis Drake Hotel. The conference brings members together for three days of education, networking, dining and culinary tours designed to showcase the Bay Area culinary scene.

The conference kicks off on Wednesday, January 16 with an array of culinary tours such as "East Bay Gourmet: The Gourmet Ghetto and Beyond," "Chinatown Walking Tour" and "Taste the Mission Culinary Experience." The tours are optional events that can be added to any attendee's agenda. A Welcome Reception at Prospect restaurant launches the official opening of the conference, leading into the ever-popular Dine Around program.

Thursday morning begins with a Keynote Address by Nell Newman, of Newman's Own Organics, followed by three General Sessions, including a very special memorial tribute to Barbara Tropp, WCR's legendary founder. The bulk of the conference is comprised of an impressive lineup of Master Classes on Thursday and Friday. A full list of Master Classes and the conference brochure are available on the website womenchefs.org.

An exciting addition to this year's conference is a Celebrity Chef Culinary Competition featuring none other than WCR board member Elizabeth Falkner, along with several surprise celebrity chefs. These culinary luminaries will coach teams of conference attendees who will compete for first place in an epic culinary challenge.

Registration for the WCR's 2013 Conference is now open. Rates start at $445 (member, early bird pricing) and $725 (non-member, early bird pricing). Always working towards building membership, WCR encourages anyone interested in attending the conference to become a WCR member prior to registering for the conference.
Please visit womenchefs.org for more information.

Albacore Tuna Meet the Strong Demand for Healthy Seafood Offerings
Phillips Foodservice is pleased to introduce five varieties of Albacore Tuna to meet the strong demand for healthy seafood offerings across all channels of foodservice.

Phillips Albacore Tuna is available in five high-quality IVP/IQF frozen portion sizes, is harvested at a green fishery with strong sustainability initiatives and is sourced in Samoa from South Pacific stock that is not overfished.

The tuna is a new addition to the Sustainable Fisheries Program. Phillips provides funds to SFP in support of their global fisheries improvement. For each pound of Phillips Tuna purchased, Phillips will donate 3 cents to SFP for these initiatives.

For more information and to order today, visit phillipsfoodservice.com

Clear Springs Foods Provides Year Round Ruby Red Rainbow Trout

noreply@blogger.com (Talcott Publications) — Wed, 17 Oct 2012 16:38:00 +0000

Farmed in the U.S. for more than a century and throughout the world for hundreds of years, rainbow trout has long been a consumer favorite for its delicate meat and clean flavor. U.S. trout farmers grow about 25,000 tons of rainbow trout annually. Idaho produces almost 80% of that number, and Clear Springs Foods in Buhl Idaho is the largest producer. Clear Springs, through their partnership with farmers in Peru, is now able to provide year-round availability of Ruby Red Rainbow Trout to foodservice operators across the country.

Ruby Red rainbow trout can be prepared in a number of ways whether grilled, blackened, baked, sautéed, cold smoked, pan fried or poached. Restaurants have already discovered the versatility and popularity of Ruby Red trout such as Z-Tejas in Austin Texas which features a grilled Ruby Red trout salad with mixed greens, sun-dried tomato vinaigrette and topped with spicy walnuts and goat cheese. Blue River in Breckenridge Colorado feature a pistachio crusted Ruby Red trout with a citrus buerre blanc served alongside a roasted sun dried tomato quinoa. The award winning Brown Trout restaurant in Chicago serves Ruby Red trout with English peas, bacon, brown butter, shallots with a preserved lemon mint. The Red Cliffs lodge in Mohab Utah gives a spicy twist to Ruby Red trout with their southwest crusting and roasted red pepper lemon butter. Portofino in Lexington Kentucky complements their simple pan fried preparation with a lemon scented brown butter with caramelized fennel and basmati lentil rice with steamed asparagus. Ruby Red trout is also great wrapped in prosciutto with sage and a great recipe can be found on the Clear Springs web site – clearsprings.com. This recipe works great with regular or ruby red trout and was created by Tony Mantuano who presides over the celebrated Spiaggia in Chicago. Lastly, the Zinc Bar features a grilled Ruby Red trout fillet with sour cream red potatoes, asparagus and champagne dill buerre blanc.

Your local purveyor can provide you with Clear Springs Ruby Red Rainbow Trout fillets which are packed in 10 pound cases of individually vacuum packed fillets ranging from 4 to 8 ounces. Your patrons will also like the fact that Rainbow Trout is a sustainable species and is loaded with Omega 3’s and protein.

Whether you are a contemporary American restaurant, Italian, Peruvian or anything in between, be sure to take a look at the new dimension Ruby Red rainbow trout could provide to your menu.

FENI 2013: It's All About Pastry

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:57:00 +0000

The 15th Annual FENI taking place February 15-17, 2013 in Chicago is all about pastry. In cooperation with: "Kings of Pastry" at the French Pastry School, the International Culinary School at the Illinois Institute of Art - Chicago and including Pastry Chefs from Chicago's Premier Culinary Institutions, FENI master classes focus on the art of chocolate, methods and techniques, artisan baking and the art of sugar and desserts.

For more information, please visit www.fenisummit.com or email Naurice Olivera atnolivera@talcott.com

Team USA Wins Silver Medal at World Pastry Championship

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:57:00 +0000

During two days of competition at the World Pastry Team Championships in Las Vegas, Team USA won best dégustation and second place overall in the challenge inspired by astrology and horoscopes. The All-American team of National Pastry Champions consisted of Team Captain, Chef Donald Wressell, and The French Pastry School of Kennedy-King College at City Colleges of Chicago's own, Chefs Scott Green, Joshua Johnson and, alternate, Della Gossett. After two years of preparation, including the qualifying National Pastry Team Championship in 2011, Team USA relished the level of international competition with top pastry chefs from five other countries and proudly represented the United States and the sponsors who supported them in a close match with First Place Overall winners, Team Japan, and Third Place winners, Team Netherlands.

The other competitors heralded from China, Mexico, and South Korea where they had to undergo intense training and competition in order to be selected to represent their country's best in pastry. The selection process for the World Pastry Championship began in 2010 when the event organizers culled pastry professionals from around the globe with impressive pedigrees and experience in competition. Much like the Olympics, each country held a qualifying round of National Pastry Team Championships to ensure that their best pastry chefs would be sent to compete on the international level.

Team USA's Captain, Chef Donald Wressell, is a seasoned pastry chef who has garnered national and international recognition throughout his nearly 30 years in the industry. Prior to joining the staff of The French Pastry School, his teammates had varied experiences that led them to this undertaking: Chef Scott Green, graduated The French Pastry School's L'Art de la Pâtisserie program and continued to gain experience at esteemed culinary establishments throughout the US; Chef Joshua Johnson received his training at the Ritz-Carlton Chicago under co-founder of The French Pastry School, Sébastien Canonne, M.O.F.; and, the team's alternate, Chef Della Gossett was the Executive Pastry Chef at the legendary restaurant, Charlie Trotter's, for ten years. Together in 2011, this collective of chefs made history by winning the National Pastry Team Championships and thus earning the honor to become the first all American-born team to represent the United States in the World Pastry Championships.

Almost immediately after winning that title, the chefs began training for the event that would have them competing on an international stage. As in the National Championship, the chefs played to their individual strengths while working as a team and with coaches to create a cohesive presentation. Chef Stéphane Glacier, M.O.F. consulted on workmanship and sugar technique while Chef Stéphane Leroux, M.O.F. gave special attention to artistry and chocolate work. With their input, Chef Johnson and Green went through dozens of versions of their respective chocolate and sugar showpieces while simultaneously working on tasting items with Chef Wressell. Throughout the process, team alternate, Chef Gossett cross-trained on all aspects of the competition and assisted in planning the logistics so everything would run smoothly for her teammates.

For more information please visit www.frenchpastryschool.com.

Push All the Right Buttons with New Harvest Splendor® Sweet Potato Product

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:56:00 +0000

McCain Foods USA announces the launch of its newest Harvest Splendor product, Sweet Potato Buttons. The consumer-preferred natural sweet potato flavor of Harvest Splendor is now available in a unique shape that's fun to dip and pop. In addition to being crispy on the outside, and soft and sweet on the inside, Harvest Splendor Buttons deliver the sweet crunch patrons love with the convenience of fryer-friendly prep.

For more information on Sweet Potato Buttons and other Harvest Splendor sweet potato products visit www.HarvestSplendor.com.

National Honey Board Announces Finalists in Sweet 16 Honey Recipe Challenge

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:55:00 +0000

Selecting from a bounty of honey-inspired recipes menuwide, the National Honey Board, in partnership with the Culinary Institute of America (CIA), has named the four finalists in the Sweet 16 Honey Recipe Challenge. Two students each from CIA's Greystone and Hyde Park campuses – the "Final Four" – will vie for $8,000 in scholarship prizes at the Sweet 16 Honey Recipe Challenge's culminating cook-off, Aug. 20 at CIA Greystone in St. Helena, Calif.

"We are incredibly impressed by the creativity and passion each of the participating future chefs have brought to this Challenge," said Catherine Barry, Director of Marketing at the National Honey Board. "From savory starters to decadent desserts, the CIA students presented a range of inventive dishes highlighting honey's tremendous versatility. It was, admittedly, a difficult task narrowing down to the Final Four. However, we are thrilled with the line-up of finalists and look forward to the cook-off."

The finalists, one each from the Honey Recipe Challenge's four categories, are as follows:

Appetizer
Goat Cheese Tempura with Honey Dipping Sauces - Perry Xu Cao (CIA Hyde Park) of New Rochelle, NY.
- Cao is proud of his dish because it offers a practical yet creative way to highlight several different honey varietals, or flavor profiles.

Sides/Salad
Honey-Seared Ahi Tuna with Citrus and Greens - Jennifer Shea (CIA Greystone) of Lake Villa, IL.
- Shea says the star of this dish is the flavorful Basswood honey, which adds the perfect amount of sweetness while balancing out the other bold tastes in the salad.

Entrée
Ba Kwa Style Pork Burger with Honey-Lime Pickle, Sweet Thyme Aioli and Okinawan Sweet Potato Fries with Kecap Manis - Eric Hodet (CIA Hyde Park) of Fairfax, VT.
- Hodet drew on Asian flavors as inspiration for his dish, while highlighting honey in each component.

Dessert
Honey and Blackberry Ice Cream Sandwich - Courtney Weyl (CIA Greystone) of St. Helena, CA.
- Weyl's on-trend recipe showcases the light and fruity sweetness of Wildflower honey, complemented by the tangy flavor of fresh blackberries.

Please visit the National Honey Board website www.honey.com to find these and other winning recipes from the Sweet 16 Honey Recipe Challenge.

ASIA FRUIT LOGISTICA and Asiafruit Congress at new venue AsiaWorld-Expo in Hong Kong

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:53:00 +0000

Due to a record 5,300 visitors from 63 countries attending ASIA FRUIT LOGISTICA 2011, in order to accommodate the projected 20% increase in new exhibitors in 2012, ASIA FRUIT LOGISTICA and Asiafruit Congress have moved to Hong Kong's AsiaWorld-Expo. In addition to numerous individual exhibitors, the United States is set to join Argentina, Australia, Brazil, Chile, China, Egypt, France, Italy, Korea, The Netherlands, New Zealand, Peru, and South Africa in hosting official country pavilions, showcasing their services and products. ASIA FRUIT LOGISTICA is the leading international trade exhibition covering the entire Asia-Pacific region focusing exclusively on the fresh produce sector and related value chain.

For more information about ASIA FRUIT LOGISTICA or to register online, please visit www.asiafruitlogistica.com/en/VisitorService/BuyYourTicket/

$1 Million in Grants Up for Grabs for Schools and Businesses Seeking Fresh Healthy Vending Machines

noreply@blogger.com (Talcott Publications) — Thu, 06 Sep 2012 16:52:00 +0000

Schools and businesses looking to earn grant money and replace unhealthy vending machines with healthy ones are in luck. Fresh Healthy Vending, a leader in the healthy vending machine industry, has an initiative where they are offering $1 million in grant funding to schools and businesses that are seeking to bring in their healthy vending machines.

"We are pleased to announce that we have already given away over $100,000 of the $1 million in funds allocated to replace junk food machines with Fresh Healthy Vending machines," explains Dan Negroni, CEO of Fresh Healthy Vending. "This is a great way for Schools, YMCAs, Health Clubs, Hospitals and Office buildings to earn money for taking the initiative to reshape the health of communities by offering healthy snacking options."

The company has also recently re-launched their Website, FreshandHealthy.org, as well as their nationwide initiative to eliminate junk food vending in schools and other locations across North America.

Schools and other locations can also take comfort knowing that these Fresh Healthy Vending machines help address the nationwide obesity issue by offering people healthy food options. The FreshandHealthy.Org Initiative pays up to $500 per machine installed in each selected school or business location and Fresh Healthy Vending intends on giving away the remainder of the $1 million within the next 24 months.

With the school year beginning, Fresh Healthy Vending will deliver and install its bright, high tech vending machines for free. The grant based initiative ensures each machine is stocked with all-healthy, natural and organic food options, including fresh vegetables, fruits, yogurts, smoothies, 100-percent fruit juices, tea and healthy granola bars, among other items.

In an effort to extend this initiative to locations in addition to schools, the company recently launched an exclusive offering the only vending machine in the world to offer both healthy beverages and snacks along with a variety of organic coffee specialty drinks such as vanilla chai tea, café latte, cappuccino and more.

For more information about Fresh Healthy Vending please visitwww.freshandhealthy.org

"A SUSTAINABLE PAST..."

noreply@blogger.com (Talcott Publications) — Fri, 20 Jul 2012 13:22:00 +0000

A SUSTAINABLE PAST… A CLEAR PATH FORWARD

Sustainability has become such a hot topic and an important practice for everyone. At Clear Springs Foods, we’re dedicated to the production of high-quality, wholesome aquacultured products and committed to sustainable resource use and environmental protection that’s unparalleled in the rainbow trout industry.

Better Choices

Today, rainbow trout is recommended as a “Best Choice” on many seafood watch lists and is listed on the exclusive “Super Green List” of the Monterey Bay Aquarium Seafood Watch program. And, as the nation’s largest Rainbow Trout producer, we pride ourselves on operating 10 state-of-the-art rainbow trout farms which support vertical integration to ensure superior quality control.

Water Matters

To ensure wholesomeness, it is critical to receive and discharge high-quality waters. All of the water flowing into our facilities has been naturally purified in an underground porous lava rock aquifer. This pure, oxygenated spring water flows at a constant 58° year-round. We regularly test the water, before it enters the farms and after, to ensure that safety and environmental health is maintained.

Sustainable Practices

Sustainability efforts are supported by our state-of-the-art Research and Development Center which monitors water quality in the springs and the Snake River and provides an array of fish health services to the farms. We are dedicated to maintaining an active research program directed at further reducing environmental impact and promoting sustainable practices.

Our proactive, ongoing sustainable efforts also include:

Planning to further reduce our environmental footprint through a company-wide continuous process improvement program.
Ensuring that our plant facilities are regularly inspected by the US Food and Drug Administration (FDA), US Department of Commerce (USDC) and third party auditors to ensure food safety, product quality and consumer expectations.
Manufacturing our own feed and striving to purchase fish meal from certified sustainable fisheries. Our research is focused on discovering suitable plant based proteins to diminish the need for fish meal.
Managing our waste stream through the manufacture of liquid Clear Organic® fertilizer, manure composting and supplying an ingredient for pet food production.
Maintaining our good fish welfare practices throughout the growing process.
Continuing our netting equipment above fish runways, resulting in non-lethal, bird- friendly predator exclusion.

Learn more about our ongoing sustainable practices at clearsprings.com.

Report Finds Unsustainable Wages and Working Conditions Among Workers Across Food Chain

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:15:00 +0000

A new report released by the Food Chain Workers Alliance, for the first time, looks at wages and working conditions of workers across the entire food chain - a sector that employs 20 million people in the U.S., comprising one-sixth of the nation's workforce.

"THE HANDS THAT FEED US: Challenges and Opportunities for Workers Along the Food Chain" is based on nearly 700 surveys and interviews with workers and employers in food production, processing, distribution, retail and service, which collectively sell over $1.8 trillion dollars in goods and services annually, accounting for over 13 percent of the nation's Gross Domestic Product.

According to the new report, there are some good jobs in the food system (13.5% of workers surveyed earn livable wages), but the vast majority are incredibly low-wage, with little or no access to paid sick days and health benefits, with dire consequences for consumers. More than 86 percent of workers reported earning subminimum, poverty, and low wages, resulting in a sad irony: food workers face higher levels of food insecurity, or the inability to afford to eat, than the rest of the U.S. workforce.

"Most people don't think about the millions of food system workers who make it possible for us to shop in grocery stores or eat in restaurants," says Joann Lo, Executive Director of the Food Chain Workers Alliance.

The new report examines the five core food occupations and industries in the food system: farmworkers (production), slaughterhouse and other processing facilities workers (processing), warehouse workers (distribution), grocery store workers (retail), and restaurant and food service workers (service). It examines how corporate consolidation throughout the food chain has created universal impacts on workers in terms of low wages, small to midsize employers in terms of unfair competition, and consumers in terms of food quality and diversity.

There are answers: There is tremendous potential to engage consumers, small-to-midsize employers and workers to change the food system for all. For starters policymakers can increase the minimum wage and guarantee workers health benefits and the right to organize. Consumers can support businesses that are providing livable wages and benefits, and speak out against those that are not. Employers can increase wages and benefits; adopt systematic and fair hiring and promotion practices; and adopt benefits, such as paid sick days, that would allow employees to care for themselves and their families.

For more information about the report, please visit foodchainworkers.org

Eli's Cheesecake – Feature Dessert

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:14:00 +0000

The Eli's Cheesecake Company of Chicago, a family owned business dedicated to baking the highest quality, all natural dairy cheesecakes and desserts as well as supporting community, local farmers and small businesses, is proud to feature Eli’s Hot Chocolate Cheesecake made with Salted Caramel for foodservice Eli's has transformed the most decadent cup of hot chocolate into a dessert like no other. The custom blend of milk and dark chocolate, combined with a layer of salted caramel mousse, makes Eli's Hot Chocolate Cheesecake an irresistible symphony of light and dark... sweet and salty. 9”/2 pack/ 14 cut

For more information, visit www.elicheesecake.com.

Soyfoods Council Offers Free Resources for Foodservice Operators

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:13:00 +0000

The Soyfoods Council website provides practical information for foodservice operators, educators and others who want to learn how soyfoods can help them solve some of today’s menu challenges. Visit the website at www.thesoyfoodscouncil.com to find these resources, and more.

The Soyfoods 101 Curriculum, available in English and Spanish, can walk employees through a list of soyfoods, their characteristics and their culinary applications. Recipes are included. The curriculum was prepared for the Soyfoods Council by Christopher Koetke, CCE, CEC, Dean of The School of Culinary Arts at Kendall College, Chicago.
A variety of informative videos on the Soyfoods Council website cover a range of topics such as Edamame, Textured Soy Protein, How to Make Your Own Soymilk, Nutrition Education and more. These videos offer busy foodservice operators simple tips and recipe suggestions for cooking with soyfoods.
Free brochures, including Soyfoods and Your Health With Professional Resources, provide a quick way to answer questions about soyfoods and their nutrition benefits.

The Edamame Facts brochure offers preparation tips and nutrition facts that help explain the popularity of this fresh soybean that is high in protein and fiber and contains no cholesterol. You’ll also be able to access globally inspired edamame recipes on the Soyfoods Council website, ranging from Edamame Mango Relish to Edamame Hummus.

For more information, recipes and resources from The Soyfoods Council, visit the website at www.thesoyfoodscouncil.com.

Master-Bilt Opens New Warehouses in California and New Jersey

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:12:00 +0000

Master-Bilt, manufacturer of a full line of premier commercial refrigeration systems, announces the opening of new warehouses in Long Beach, California and Middlesex, New Jersey. The new Long Beach warehouse is perfectly situated to maximize convenience for the foodservice industry in California, Nevada, Arizona and New Mexico. The New Jersey location will serve customers in the Northeast. Due to overwhelming response of the Fusion line, Master-Bilt will stock only Fusion models in these two locations. The New Albany, Mississippi warehouse will continue to stock all models for distribution around the nation.

“Master-Bilt is committed to providing outstanding customer service,” says Vice President of Sales and Marketing Bill Huffman, “and these new facilities will improve response time and service for customers in the respective regions.”

Visit www.master-bilt.com/products/energy_saver.htm for more information.

KRAFT YES Pack Wins DuPont Packaging Innovation Award

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:11:00 +0000

The KRAFT YES Pack, an innovative and eco-friendly dressings package for the foodservice industry, has been awarded the coveted DuPont Packaging Award for innovation. The groundbreaking packaging design by KRAFT is designed to help operators manage costs and improve back-of-house efficiencies by conserving energy and raw materials during the production process. A recent winner of the 2012 National Restaurant Association Food and Beverage Product Innovation Award, the YES Pack stands for Yield, Ease and Sustainability.

"The DuPont Awards for Packaging Innovation celebrates how collaborating throughout the value chain can bring cost-effective innovation to the market in a way that matters to consumers," said Shanna Moore, global director sustainable packaging, DuPont Packaging & Industrial Polymers.

The YES Pack by KRAFT earned a silver award in the category of Innovation. The KRAFT YES Pack can be recycled, but if thrown away its waste takes up 50% less landfill space. Compared with the typical rigid gallon dressing jug, in production the YES Pack is made with:

50% less energy
60% less plastic
70% fewer CO2 emissions from transportation.

YES Pack provides foodservice operators with the same delicious KRAFT Dressings that customers rely on in new, more efficient packaging. Available in a 2/1-gallon format, the YES Pack allows operators to stock a greater variety of flavors with a smaller investment.

For more information about the YES Pack, visit kraftyespack.com. .

New Research Links Concord Grape Juice to Healthy Circulation & Possible Memory Benefits

noreply@blogger.com (Talcott Publications) — Thu, 21 Jun 2012 18:10:00 +0000

Two new scientific papers recently published in Nutrition Today and the Journal of Agricultural and Food Chemistry suggest that Concord grapes may support healthy circulation to promote cardiovascular and cognitive health in certain populations. These reports add to the growing body of evidence for the role of Concord grapes and grape juice in healthy lifestyles. Welch's is committed to supporting independent research on Concord grape juice and provided support for these studies.

A new literature review e-published on May 31, 2012 by Nutrition Today emphasizes the role grapes and grape products can play in supporting health. In particular, the review authors suggest that red/purple grapes and grape juice can help support a healthy heart. The review concludes that enjoying red/purple grapes and grape juice, including Concord grape juice, each day can support cardiovascular health by providing vascular benefits (endothelial function) to promote healthy circulation.

"Grapes and grape juice are smart additions to a healthy lifestyle," said Dr. Maria Luz Fernandez, Department of Nutritional Sciences, University of Connecticut and one of the study authors. "The benefits of red/purple grapes can be enjoyed by drinking 100% grape juice made with Concord grapes, or by conveniently squeezing grapes or grape juice into easy and delicious recipes."

The second recently published scientific paper, Journal of Agricultural and Food Chemistry, further suggests Concord grape juice may offer certain cognitive health benefits. This study, conducted by Robert Krikorian, Ph.D. and colleagues at the University of Cincinnati, builds on earlier research showing that Concord grape juice has a positive impact on memory in older adults with early cognitive decline. In particular, these new findings indicate that daily consumption of Concord grape juice can benefit cognitive function in older adults with mild memory loss.

For more information, visit the Grape Science Center at grapescience.com.

FCSI-The Americas Names 2012 Award Winners

noreply@blogger.com (Talcott Publications) — Tue, 29 May 2012 16:17:00 +0000

Two new members were inducted into the FCSI's Council of Fellows: Char Norton, FFCSI and Ruby Puckett, FFCSI. Membership in this exclusive club is offered to the FCSI's most distinguished, dedicated and involved members.

Norton, who is principal of The Norton Group, has served the foodservice industry for nearly 50 years, and has been an active member of FCSI since becoming a professional member in 1995. Norton is a recognized expert food safety and disaster planning, having authored several books, chapters and numerous articles for professional and trade journals on the subject. She just completed 10 years on the board of the FCSI Educational Foundation, including three years as its president. Norton has also been active with many other industry associations, including the American Dietetic Association, Society for Foodservice Management, Association for Hospital Foodservices, and the International Food Service Executives Association.

Norton also served 23 years as an Army dietitian, rising to the level of Colonel and taking a year off from her consulting practice to deploy to Bosnia as Executive Officer of an International Multi Unit Medical Task Force. Her work in Bosnia led to her being awarded the Order of Military Medical Merit and the Legion of Merit. She has also been honored by the University of Missouri, SFM, ASHFSA and the Academy of Nutrition and Dietetics.

Puckett has been a professional member of FCSI since 1996, and is a recognized specialist in foodservice systems management, developer of training progr ams for staffs and educational programs for college foodservice students. Puckett is the author of 12 books, 435 articles, and co-author of six books and six chapters in other books on commercial foodservice. She is also a frequent guest speaker, having delivered more than 425 presentations, and a respected international consultant for private and government operations, including the military.

She is the recipient of many awards and accolades from the American Dietetic Association, International Facility Management Association, Auburn University, and has had awards named in her honor by the University of Florida and the ADA Management Practice Group. She is also author of the nationally awarded Dietary Manager Training Program at the University of Florida, which since 1972, has seen more than 35,000 students enroll in this program. Puckett has served on the FCSI - The Americas Board of Trustees and led many divisional committees. She is also the current President of the FCSI Educational Foundation.

Noble Promotes, Adds Senior Food Practice Leadership

noreply@blogger.com (Talcott Publications) — Tue, 29 May 2012 16:16:00 +0000

Noble, a national marketing agency specializing in food, shelter and services branding, announces three key leadership changes within its Food Practice.

David Nehmer has been promoted to Senior Vice President, Creative Director, responsible for leading all creative development for the agency's roster of food clients in both Springfield, Mo., and Chicago. A more than 25-year Noble veteran, Nehmer most recently served as Creative Director and photographer for The Food Channel® (foodchannel.com), Noble's award-winning food website, a position he held for more than five years. Prior to that, he served as a Creative Director on the retail side of the Food Practice, where his clients included American Dairy Brands, Quaker, Frito-Lay, Iams, Hickory Farms, Safeway and Gerber Baby Products. Nehmer previously worked at Busch Creative Services, a subsidiary of Anheuser-Busch in St. Louis, before helping to launch the Noble Promotion Group in 1985.

John Scroggins has been promoted to Vice President, Director, Integrated Communications. An 18-year Noble veteran, he is responsible for media strategy and integrated planning for the agency's food clients inclusive of traditional, digital and social media; and public relations; event, sponsorship and philanthropic marketing. Prior to leading integrated communications, Scroggins was Noble's director of public relations for 10 years. He also served as editor-in-chief of The Food Channel, working in the Chicago market for seven years. His client experience includes Pillsbury, Keebler, Tyson, Haagen-Dazs, Wal-Mart, Sam's Club, Share Our Strength, Hilton Hotels International, M&M/Mars, Smucker's and American Dairy Brands.

Tiffany White has joined the Food Practice as a Management Supervisor responsible for directing the J.M. Smucker account. She is responsible for strategic direction and leadership, managing a cross-functional team serving the Smucker's portfolio of foodservice brands, including Smucker's jams and jellies, Eagle Brand Sweetened Condensed Milk, Crisco, and the company's extensive portfolio of coffee brands, including Folgers, Douwe Egberts, Millstone and Cafe Bustelo. A 12-year Noble veteran, White returned to Noble from Sysco, where she was a marketing associate responsible for managing a product portfolio that exceeded 15,000 items. Prior to that, she was a management supervisor for Noble and a customer development manager for Tyson Foods.

For more information, visit www.noble.net.