Chef's Stirrings from Chef Magazine

Satisfy Resolutions with Clear Springs Rainbow Trout

noreply@blogger.com (Talcott Publications) — Fri, 13 Jan 2012 01:20:00 +0000

In 2012, why not resolve to look for new ways to feature rainbow trout on your menu? After all, your customers are looking for healthier alternatives, and Clear Springs® Rainbow Trout features heart-healthy omega 3’s, lean protein, zero grams trans fats and has a mild, nutty flavor—a perfect addition, giving your menu a little splash.
Effortless Enjoyment
Serving seafood has never been simpler for you! Our natural and butterfly rainbow trout fillets feature our exclusive Clear•Cuts® 100% boneless guarantee—saving you valuable preparation time and giving your customers a more enjoyable experience.

Rainbow trout is very versatile in that it pairs well with many flavor profiles. The possibilities are endless—try with a variety of sauces and toppings from chutneys to salsas as well as served breaded or seasoned. Grilled, baked, sautéed poached or boiled, rainbow trout is as flexible as it is delicious.
Swimming in Popularity
Rainbow trout is gaining ground as a relevant seafood option. Just look around the country to discover how top chefs are creatively preparing rainbow trout.

Consider The Dogwood in Baltimore, where rainbow trout is menued with a four-grain pilaf and a side of Tuscan-style roasted cauliflower with sweet garlic, crusty bread, anchovies and Parmesan. At the Basil Leaf Café in Chicago, rainbow trout is featured with baby spinach, wild mushrooms and roasted new potatoes. And the Apache Grill in Traverse City, Michigan, prepares fillets topped with a delicious sauce of white wine, peppers, onions and feta cheese. Or try rainbow trout in these three applications from Brennan’s in New Orleans: Trout Kottwitz, featuring a filet sautéed with sliced artichoke bottoms and fresh mushrooms topped with lemon butter sauce; Trout Amandine with almond slices, pan sautéed with brown butter and paired with haricot verts; and finally, Trout Pecan, fresh trout sautéed and topped with roasted pecans and pecan butter.
Check out more great Clear Springs Rainbow Trout recipes at www.clearsprings.com/recipes.

The Jan/Feb Issue of Chef Digital is Now Available

noreply@blogger.com (Talcott Publications) — Thu, 12 Jan 2012 14:10:00 +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 the iPad

• 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

Mintel: Five Foodservice Trends that Will Shape Restaurant Menus in 2012

noreply@blogger.com (Talcott Publications) — Mon, 02 Jan 2012 17:39:00 +0000

Competition in the foodservice industry is always fierce, and restaurant chains are constantly jockeying for business, money and attention in an overcrowded marketplace. In 2012, however, five trends outlined by Mintel Menu Insights will shape how operators appeal to their customers with regional and imported menu options, double-sided menus, customization and time-intensive preparation methods.

American regionalism. Consumers are not only more aware of global cuisine, they are also more aware and interested in the regional specialties that define American cuisine. Whether it’s Kansas City or Memphis barbecue, New England chowder or Low Country grits, more consumers and restaurants are looking at the regions and cities in the United States to identify the “Best of” cuisine.

Baby-back ribs seasoned with a combination of rich coffee and warm spices and topped with spicy Mexican-inspired BBQ sauce, from Kevan Vetter, executive chef for McCormick For Chefs, speaks to the demand among consumers for regional specialties that define American cuisine.

Double-sided menus. It’s unlikely that consumers are going to start demanding absolutely healthy menus in the near future and even less likely that restaurants are going to solely list these absolutely healthy options. However, consumers want choices, and the Double Sided Menu trend illustrates that choice. Menus will continue to feature widely indulgent options, but will be balanced with healthier, better-for-you options. Additionally, this goes beyond healthy and indulgent to include premium and value pricing. Operators understand it’s not either/or, it’s both, so we’ll continue to see both high-priced and low-priced options on the same menu.

Consumer control. Consumers expect that their voice will be heard and that their wants and needs will be met. And the surest way to listen to the customer and ensure their needs are met is to give them the ability to control their dining experience. Customized ordering systems will continue to flourish, as will greater flexibility in menu design.

Slow it down. Quick-service restaurants are able to drive margins through their standardized efficiencies, but more and more we are seeing fast-food restaurants return to more time-intensive preparation methods. As such, items described as “handmade” or “home style” are popping up on restaurant menus as consumers recognize that they want more from their dining experience than efficiency.

Importing ideas. For many restaurant chains, growth lies elsewhere, in international markets. And for those companies already with an international presence, menu concepts and product testing is taking place overseas. From there, good ideas are making their way to the U.S. market, as was the case with McDonald’s recent McBites, which launched in Australia. Given the importance of international markets for growth, this is one trend that will continue to grow beyond this year.

Technomic: 7 Leading Restaurant Trends for 2012

noreply@blogger.com (Talcott Publications) — Thu, 01 Dec 2011 00:06:00 +0000

Just as the nation’s economic forecast includes mixed signals, restaurants across the United States face a varied landscape of expected trends in 2012. Chicago-based Technomic, a foodservice research and consulting firm, sees these seven developments making news in the coming year:

1. Consumers Seek a Twist on the Familiar. Shell-shocked consumers are in no mood to take risks, but novel flavors still tingle their taste buds. Look for comfort foods with a twist (gourmet, ethnic, artisan, wood-fired) as well as innovation in familiar formats (sandwiches, wraps, pizza, pasta) rather than breakout items taken from less-familiar global cuisines.

2. Commodities Costs Drive Rustic Fare Made in-House. Commodity costs are rising, labor costs hold steady and diners demand rustic fare, the simple preparations of fresh ingredients. Result: Operators will curtail purchases of value-added items in favor of cheaper cuts, beans, grains and produce that require more back-of-house prep to transform into honest, homestyle food.

Giving comfort foods a twist, such as crispy calamari transformed into an Asian noodle bowl, also delivers ethnic innovation in a familiar format. Courtesy King & Prince Seafood

3. The Next Steps in Local Sourcing. The rising use of seasonal and local items suits the less-is-more culinary trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to work toward a more transparent, safe and efficient supply chain, streamlining workflow, recording every step and reducing waste.

4. Social Networking Influence Accelerates. Consumers increasingly trust friends and peers more than professional marketers. They’re taking control of social media to share their restaurant experiences and opinions with the public (via review sites such as OpenTable), with their own circles (via Facebook and Foursquare) or both (via Twitter). This helps some restaurants rocket to popularity and leaves others quiet.

5. Customers Want More Information. Consumers want transparency—looking for disclosure of everything from calories and allergens on menus to labor and local-sourcing practices. A small but growing number are serious about nutrition, labeling, sustainability and community involvement, and they are using such knowledge to make purchasing decisions.

6. Operators Try to Resist Discounting. The foodservice industry will continue to operate in a take-share environment, but discounting is cutting to the bone. To counter daily deals and other forms of discounting, operators turn to creative, sometimes in-the-moment, methods to reward their best customers, such as a free dessert out of the blue.

7. Brands Expand through Flexible Formats. Format flexibility is required as restaurants cater to new around-the-clock dayparts, switch gears from fast-casual by day to full-service at night, or transform their kitchens into catering commissaries during slow times. This flexibility is also evidenced in streamlined, high-efficiency, smaller-footprint units and brand extensions.

Warshaw of Etc. Steakhouse Wins Kosherfest 2011 Culinary Competition

noreply@blogger.com (Talcott Publications) — Fri, 18 Nov 2011 17:03:00 +0000

Chef Seth Warshaw, owner of Etc. Steakhouse in Teaneck, N.J., won this year’s “Iron Chef”-style culinary competition at Kosherfest—the two-day trade show for everything kosher that attracted approximately 6,000 people to the Meadowlands Exposition Center in Secaucus, November 8-9.

Three chefs at top kosher restaurants in the New York metropolitan area, which also included Chef Moshe Wendel of Pardes Restaurant in Brooklyn and Chef Craig Solomon of Ariel’s in Englewood, N.J., were given 45 minutes to cook, plate and present a kosher dish that featured the mystery ingredient: boneless duck breast. Warshaw’s winning entrée, which earned him a $1,000 cash prize, included seared duck breast breaded with grapefruit and pomegranate, and red-onion salad with lime honey and avocado purée.

Judging the competition, which was based on taste, presentation and creativity, were Jack Silberstein, director of culinary and business operations at Jack’s Gourmet; Philippe Kaemmerle, lead pastry chef at The Center for Kosher Culinary Arts in Brooklyn; and Chaim Szmidt, editor-in-chief of The Kosher Scene. The competition was produced in partnership with The Center for Kosher Culinary Arts, which, in addition to hands-on cooking and baking classes for men, women and children, offers on-site demonstrations, private cooking lessons, small catered affairs and personal-chef work (www.kosherculinaryarts.com).

Kosherfest 2012 will be held November 13-14 at the Meadowlands Exposition Center with new events, programs and seminars. Get updates at www.kosherfest.com.

ACF and Hidden Valley Original Ranch Partner in Support of Chefs Move to Schools

noreply@blogger.com (Talcott Publications) — Thu, 17 Nov 2011 20:28:00 +0000

Schools across the country are improving school lunches by adding more healthful ingredients such as whole grains, low-fat dairy and vegetables with low-fat ranch dip. Chefs are at the helm of the effort to bring change through their involvement in First Lady Michelle Obama’s Chefs Move to Schools program. Now, the American Culinary Federation (ACF) is teaming up with the makers of Hidden Valley® Original Ranch® Dressing to raise funds to support ACF’s involvement in the program.

With help from celebrity cooking personality Cat Cora, ACF and the makers of Hidden Valley Original Ranch Dressing are hosting Lunch Break for Schools, a national fundraising event to benefit ACF’s involvement in the Chefs Move to Schools program. From February 27 to March 2, 2012, chefs such as Cora will create and sell delicious, healthy lunches, with all proceeds going to ACF to create resources for nutrition educational programs at schools.

Cora

“Since creating the best flavors using whole foods is at the heart of what we do, chefs can help break down the barriers kids have with certain foods—like vegetables—and teach them that nutritious foods can taste amazing and be fun,” said Cora. “With Lunch Break for Schools, some of America’s best chefs will create healthy lunches that will not only be supporting an important program like Chefs Move to Schools, but also show that good food can taste great, too.”

For the fundraiser, chefs will develop a culinary spin on classic school lunches using the sample lunch menu created by the White House last year as a framework. The chefs’ gourmet menus will include plenty of the better-for-you options too often lacking in today’s school lunches. Cora, who attended the Chefs Move to Schools kickoff at the White House in June 2010 and works with a school in Santa Barbara, Calif., will serve as the fundraiser’s national spokesperson and executive chef.

The commitment from the makers of Hidden Valley Salad Dressings is part of the brand’s Love Your Veggies™ nutrition-education campaign. Since launching the campaign in 2006, they have donated more than $1 million to nutrition-education programs.

This year, in addition to the money raised through the fundraiser, Hidden Valley will donate $150,000 to ACF’s Chef & Child Foundation to create curriculum, tools and other resources needed to help chefs working in schools.

“Our chefs have been a key part of the Chefs Move to Schools program since the day First Lady Michelle Obama announced it on the White House lawn,” said Michael Ty, CEC, AAC, ACF national president. “This fundraiser will help us enlist more chefs and secure more resources to educate kids about food and nutrition.”

Chefs are invited to sign up to participate in the fundraiser now through January 15, 2012, by visiting www.acfchefs.org/lunchbreakforschools.

Maple Leaf Farms Announces Winners of Chef Recipe Contest

noreply@blogger.com (Talcott Publications) — Wed, 16 Nov 2011 13:09:00 +0000

Maple Leaf Farms recently selected the winning entries in The 2011 Discover Duck Chef Recipe Contest. This year’s contest featured separate categories for professional chefs and culinary students, each with their own cash prizes. More than 230 recipes showcasing Maple Leaf Farms duck were entered into the contest.

Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.

Thai Style Pulled Duck Sliders, the grand-prize-winning dish from Chef Greg Reggio in The 2011 Discover Duck Chef Recipe Contest.

Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.

The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.

All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk. “We invite even more chefs to ‘Discover Duck’ and enter the contest next year!”

To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.

Women Chefs & Restaurateurs Honors Women Who Inspire

noreply@blogger.com (Talcott Publications) — Tue, 15 Nov 2011 14:04:00 +0000

In conjunction with its national conference, Women Chefs & Restaurateurs (WCR) on November 6 honored women who have demonstrated excellence in the culinary and hospitality industries at its 12th-Annual Women Who Inspire gala dinner and awards ceremony at the Hyatt Regency Cambridge.

The annual WCR Women Who Inspire Awards recognize professionals who have demonstrated excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production, and for a lifetime of culinary excellence.

“We’re privileged to recognize the achievements and innovations of these incredible women,” said Jamie Leeds, WCR president and chef/owner of Hank’s Oyster Bar in Washington, D.C., and Alexandria, Va. “The honorees this year are helping to advance the work of WCR and leading the way for a new generation of women chefs and restaurateurs.”

The awards ceremony was emceed by Carla Hall, co-host of ABC-TV’s “The Chew” and executive chef/owner of Alchemy by Carla Hall in Washington, D.C., and Elizabeth Falkner, chef/owner of Citizen Cake and Orson in San Francisco and a contestant in the current season of Food Network’s “The Next Iron Chef: Super Chefs.”

Lydia Shire (center), owner of Scampo and chef/co-owner of Locke-Ober, both in Boston, receives WCR’s 2011 Golden Whisk Award. Pictured with Shire are her son, Alex Pinada, executive sous chef at Scampo, and awards-gala emcee Carla Hall, co-host of ABC-TV’s “The Chew.” Photo credit: www.callawayphoto.com.

WCR’s 2011 Women Who Inspire Award recipients are:

WCR Barbara Tropp President’s Award
Recognizing a lifetime of culinary excellence and honoring a woman who has made exceptional and lasting contributions to the foodservice industry.
Barbara Lynch, chef/owner, Barbara Lynch Gruppo (No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, Menton and 9 at Home), Boston

WCR Community Service Award
Recognizing outstanding contributions in community affairs and honoring a woman whose contributions in community or civic affairs have made a strong impact on the lives of others.
Ann Cooper, director of nutrition services, Boulder Valley School District, Boulder, Colo.

WCR Educator of the Year Award sponsored by the Idaho Potato Commission
Recognizing excellence in culinary education and honoring a woman whose dedication to teaching is making a difference in the culinary community.
JoAnne Cloughly, associate professor, culinary arts, State University of New York (SUNY) at Cobleskill

WCR Golden Bowl Award
Recognizing excellence in baking and pastry arts and honoring a woman whose skill in the baking and pastry arts inspires others.
Judy Mattera, chef/owner, Sweet Solutions, Swampscott, Mass.

WCR Golden Goblet Service Award
Recognizing excellence in the beverage profession and honoring a woman whose making or serving of wine, spirits, coffee or tea enhances the dining experience.
Cynthia Gold, tea sommelier, Boston Park Plaza Hotel & Towers

WCR Golden Plow Award sponsored by the National Honey Board
Recognizing excellence in growing or producing from nature's bounty and honoring a woman whose skill in farming or making artisanal products results in food that graces our plates while respecting the environment.
Kerry Leigh Heffernan, executive chef, Aidells Sausage Company, San Leandro, Calif.

WCR Golden Whisk Award
Recognizing excellence in the kitchen and honoring a woman whose passion and excellence as a chef or cook serves as a role model for others.
Lydia Shire, owner, Scampo, and chef/co-owner, Locke-Ober, Boston

Next year’s Women Who Inspire Awards will be presented at WCR’s national conference in Chicago.

Founded in 1993 by eight prominent women chefs and restaurateurs, WCR’s mission is to promote and enhance the education, advancement and connection of women in the culinary industry. WCR offers a variety of networking, professional and support services to more than 2,000 members representing all industry sectors. To learn more about the opportunities offered by WCR, visit www.womenchefs.org.

TABASCO Serves up $10,000 for Best Street-Food Recipe

noreply@blogger.com (Talcott Publications) — Fri, 04 Nov 2011 04:08:00 +0000

Creating an original entrée recipe inspired by the popular street-food trend sweeping the nation was the challenge for the 2011 TABASCO® Brand Hottest Chef Contest®.

Michael Mao, sous chef at Johnson’s Grill in Newark, Del., won the $10,000 prize for his Triple Threat Carnitas Naan Tacos with Chipotle Tropical Salsa and Spicy Mint Sour Cream featuring three different pepper sauce flavors—TABASCO® brand Green Jalapeño Pepper Sauce, TABASCO® brand Chipotle Pepper Sauce and Original TABASCO® brand Pepper Sauce.

Nicole Picinich, enrolled at Washburne Culinary Institute in Chicago, took the competition’s student-category prize of $2,500 for her Chipotle Chi-Town Pita Chicken Sliders Stuffed with Blue Cheese Crumbles & Smokin’ Blue Slaw. Contestants were asked to submit recipes using fresh, easily sourced ingredients.

“My dish was inspired by my multicultural background and exposure to some of the world’s most popular ethnic cuisines, combining Indian, Mexican and Asian influences,” said Mao about his prize-winning street food.

“Both of the winning recipes successfully incorporate bold flavor and hints of world cuisine we’re seeing in the foodservice industry; they also reflect a simple, cost-sensitive approach consistent with today’s challenging economic climate,” said Martin Manion, vice president of corporate marketing for McIlhenny Company.

The professional and student category winners were awarded cash prizes and will be featured along with their winning recipes on TABASCOfoodservice.com. McIlhenny Company’s President and CEO, Paul McIlhenny, along with top New Orleans chefs—including John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica and The American Sector; Adolfo Garcia of RioMar, La Boca, a Mano, Gusto, The High Hat Café and Ancora Pizzeria & Salumeria; Tory McPhail of Commander’s Palace; Tom Wolfe of Wolfe’s Restaurants; and Sue Zemanick of Gautreau’s—comprised the judging panel and selected the professional and student winners at Delgado Community College in New Orleans.

The finalist dishes were prepared by Delgado culinary students under the direction of McIlhenny Company Executive Chef Judson McLester. In keeping with this year’s theme, “Hitting the Streets,” McIlhenny Company designed the judging session to include real-world training for Delgado students to learn how to create fresh, street savvy menu items and keeping up with one of America’s hottest culinary trends.

U.S. Food & Beverage Trends Report for 2012: Goat Meat, Za'tar and Creative Cocktails

noreply@blogger.com (Talcott Publications) — Sat, 29 Oct 2011 18:39:00 +0000

Through a recent survey of America’s food-and-beverage media and influencers, Portland, Ore.-based LANE PR has identified a number of emerging trends in the industry. Nearly 70 participants, including influential journalists, restaurateurs and epicureans from coast to coast, weighed in on questions asking “what’s next?” in food, beverages and pantry must-haves, as well as buzzwords we’ve grown to know and those we’ve grown to hate.

While responses in all categories in LANE PR’s U.S. Food & Beverage Trends Report for 2012 illustrate a wide range of opinions, some areas of agreement indicate potential new directions in food and beverage. In some instances, it appears that America will take a closer look at what the rest of the world is eating and will make an effort to incorporate efficient, nutrient-packed foods for better overall health, as well as sustainable foods for a healthier environment.

The Pig Is Unseated
America has enjoyed quite a love affair with pork in all its forms, but survey results indicate that it may not be the frontrunner among proteins in the coming year. Although it is likely to remain a favorite—indicated by its second-place finish among survey participants—another, more unfamiliar, meat to American palates is poised to capture the imagination of epicureans: goat.

Although goat accounts for approximately 70% of the world’s red-meat consumption, it has remained a somewhat esoteric choice for dinner tables in the United States. Two key factors make goat a compelling choice going forward: health and environmental benefits. First, goat is leaner than traditional options of chicken, beef and pork and provides as much (or more) protein, iron and potassium in a single serving. Second, goat makes less of an impact on the environment, allowing for more-efficient meat production.

In addition to goat and pig, survey participants foresee another source of protein garnering attention: game. From bison to elk to wild boar, America will see more game on menus and learn how to cook these relatively leaner meats to preserve their unique flavors and health benefits.

Smart Vegetable Choices
As leaner, healthier meats are poised to take over, so are vegetables packed with nutrients. Experts predict we’ll see a lot more greens in the future, particularly kale. Considered a superfood, kale is packed with nutrients like vitamins A, C and K, as well as minerals like manganese, potassium and iron. Its antioxidant properties, like those of many other cooking greens, help boost immune-system functions, reduce cancer risks and protect against various diseases.

In addition to greens, survey participants think that legumes will increasingly be integrated into Americans’ diets. Considered a staple for most cultures around the world, legumes—including beans, peas and lentils—are an inexpensive but valuable source of protein, fiber and essential minerals. Low in fat and containing no cholesterol, legumes can be healthy meat substitutes.

Named for the time zone in which the brewery resides, Mountain Standard Double Black IPA produced by Odell Brewing features hops grown on Colorado’s western slope, which speaks to increasing interest in local beers.

Some Like It Hot
Survey participants think a variety of peppers will spice up the pantry and add complexity to recipes. Cooks will experiment with everything from a traditional standby like black pepper from peppercorns to more exotic, colorful powders derived from dried and crushed capsicums, such as smoked paprika, spicy cayenne and Aleppo peppers and Spanish pimiento.

In addition to turning up the heat, cooks are expected to take inspiration from the East with spices and herbs like cardamom and za’tar (or za’atar). A versatile and fragrant spice originating in India, cardamom lends itself to sweet and savory dishes, from Scandinavian breads to Indian curries. Hearkening from the Middle East, za’tar can be an herb, like wild thyme, and also refers to a spice blend that often includes oregano, thyme, savory and marjoram. Za’tar is often blended with additional ingredients—like salt, sesame seeds and dried sumac—to form a popular Middle Eastern condiment.

Incorporating Artisanal Products
Even a simple meal can become something special by adding a unique, artisanal ingredient or product. Looking ahead, experts predict that artisanal cheeses will have their day in the spotlight, particularly sheep’s-milk cheeses and other, more obscure cheeses. Additional products to keep an eye out for include a variety of vinegars, including flavored and high-quality balsamic or red-wine vinegars. To balance the savory, honey should enjoy a higher profile among epicureans.

A French Revival
The next big wine trend is anybody’s guess, but some experts point to a revival among some of the six noble grapes of Bordeaux: Carménère, Merlot, Cabernet franc and Malbec are all among the reds to watch, whether from their place of origin in Bordeaux or from newer wine regions in Chile, Canada and the United States, to name a few. Among white-wine varietals, another of Bordeaux’s originals leads the list of potential wine trends: Sauvignon blanc. Consumers should be able to compare various interpretations of this crisp, dry, refreshing white, which is now produced in wine regions around the world.

Drink the Beer Here
The interest in beer and brewing continues, and experts predict that consumers will have an opportunity to experience a wider range of flavored beers, from fruit flavors to herb-infused varieties. The home brewing trend is expected to continue, as is the mini-micro and local trend. Plus, organic beers have grown in popularity and a focus on all-natural, unadulterated ingredients will be a selling point for brewers going forward.

Creative Cocktail Concoctions
Today’s bartenders are in a class of their own, referred to as mixologists and integral to making a name for their establishments with creative concoctions. Food and beverage professionals see savory cocktails on the horizon, with fresh herbs and vegetables becoming key ingredients behind the bar. In addition, survey participants think patrons will see more liberal use and variety of bitters. Finally, experts believe bar patrons will find more house-made ingredients – including cordials, tonics, ginger ales and infusions – in their favorite bars and restaurants; such custom drink ingredients could help establishments distinguish themselves in an always competitive marketplace.

Buzzwords: a Love/Hate Relationship
According to food enthusiasts, a number of culinary buzzwords have grown tired and stale, including overly fussy monikers like “foodie,” “locavore” and “molecular gastronomy.” Our culinary friends have also grown weary of descriptions like artisanal and sustainable. Instead, they’re looking ahead to simpler words that exude a little more comfort: “local,” “homegrown” and “homemade.”

Nominations for 2011 Chef of the Year Due October 28

noreply@blogger.com (Talcott Publications) — Thu, 13 Oct 2011 03:28:00 +0000

Chef Magazine will recognize five chefs who have distinguished themselves in the advancement of the culinary arts, beverage and foodservice community. Among them will be chosen a Chef of the Year for 2011 by the magazine’s editorial team and advisory board. He or she will be profiled in the January 2012 edition of Chef Magazine.

Nominees will be evaluated on their demonstration of accomplished and exemplary service to the foodservice industry through leadership; inspiration and mentorship of others; innovation of cuisine, techniques, management style and dish applications; stewardship of community tenets; advancement and reputation in the culinary field; and menu and restaurant development.

Nominations are open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean within the 2011 calendar year. All Chef of the Year nomination forms must be received by October 28, 2011. To download the nomination form, visit www.chefmagazine.com.

Chef Adam Mali of MarketBar Named Lamb Jam Master in National Cooking Competition

noreply@blogger.com (Talcott Publications) — Sat, 08 Oct 2011 22:28:00 +0000

Four chefs who had received top honors at lamb-jam competitions held across the country were brought together September 25 for the ultimate baaa-tle. The Lamb Jam Master was sponsored by the American Lamb Board in partnership with Share Our Strength®.

Chef Adam Mali of MarketBar in San Francisco was crowned the 2011 “Lamb Jam Master” for his Braised Lamb Shank with Lemon Stewed Cannellini Beans and Lavender-Mint Gremolata (pictured below).

Lamb Jam chefs who competed for the Lamb Master title (l. to r.): John Critchley, Urbana, Washington, D.C.; Adam Mali, MarketBar, San Francisco; Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle; and Jason Santos, Blue Inc., Boston.

More than 200 fans of lamb named Chef Mark Bodinet of Copperleaf Restaurant in Seattle the “People’s Choice” for his Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries. Chefs Jason Santos (Boston) and John Critchley (Washington, D.C.) also created “lambtastic” dishes at the event.

“From San Francisco to New York, Chef Mali’s dish took home top honors, and we are thrilled to welcome him to the Lamb Jam Hall of Fame,” said Megan Wortman, executive director of the American Lamb Board based in Denver.

As the national non-profit partner for the 2012 Lamb Jam Tour, a percentage of proceeds from the 2011 Lamb Jam Masters will benefit Share Our Strength®, a national nonprofit that is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.

For more information about the 2012 Lamb Jam tour, visit www.Fansoflamb.com. For information about the American Lamb Board, visit www.AmericanLamb.com.

US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress

noreply@blogger.com (Talcott Publications) — Thu, 06 Oct 2011 00:33:00 +0000

On October 2-4, five top US Foods chefs showcased the company’s diverse offerings and debuted new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. The culinary experts prepared menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus.

New York mixologist and sommelier Eric McCall added his skills to those of the US Foods chefs, as did Zach Young, executive pastry chef and former star of Bravo TV’s “Top Chef Just Desserts.” Both conducted demonstrations at the US Foods booth.

Previously known as US Foodservice, US Foods’ successful showing at the StarChefs Congress came just days after the $19 billion company—the 10th-largest private company in America and a leading foodservice distributor—unveiled its new corporate name and brand identity reflecting its strategic focus on creating a better food offering and an easier service experience for customers.

“Our new name and brand image are a reflection of the many customer-focused improvements now underway at US Foods,” says John Lederer, president and CEO. “We traveled the country and listened carefully to what our employees and customers had to say about how we can improve: provide better, more relevant and innovative food choices and make it easier for our customers to do business with us. We believe this is a recipe for mutual success.”

In addition to changing its name to US Foods, a new logo and tagline have begun appearing on trucks, products and in other areas. With vibrant orange and green food colors and a bold, simple design, the new image expresses confidence and a fresh outlook.

Building on a strong foundation as one of America’s leading foodservice distribution companies, the new vision is inspired in part by the rich history of the many companies that came together to form US Foods. Beginning with the immediate launch of a line of new and innovative products exclusive to US Foods, the company is working to provide customers with better products, more intuitive tools and technologies, and thoughtful service solutions and information, all underscored by this forward-looking image transformation.

US Foods operates 64 test kitchens across the country, including a state-of-the-art Culinary Innovation Center in Rosemont, Ill., where US Foods chefs help customers stay abreast of culinary trends, increase sales and manage costs. In addition, a team of US Foods chefs and product developers regularly travel the world in search of new flavors and ideas to bring home to customers. As a result, US Foods has introduced more than 800 new products in 2011, and this month will launch two new brands including Chef’s Line, a new line of chef-inspired, time-saving foods that demonstrate the company’s innovative approach to product development.

“US Foods is committed to creating better, more innovative products that leverage our food expertise and market position, and to making the customer-service experience easier every step of the way,” Lederer says. “Our new brand supports and advances both of these goals.”

Information about US Foods, including new products such as authentic tandoori naan, chicken osso buco, hand-wrapped empanadas and crème brûlée, can be found at www.usfoods.com.

Ebert Wins $10,000 in Ocean Spray’s Recipe Contest for Foodservice Professionals

noreply@blogger.com (Talcott Publications) — Sun, 02 Oct 2011 23:12:00 +0000

For its fifth-annual “Ultimate Cranberry Recipe” Contest, Ocean Spray raised the bar in search of executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert, lead cook at Dietert Senior Center in Kerrville, Texas, took home the title “Ultimate Cranberry Recipe” and the $10,000 grand prize for her Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche (pictured below).

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio’s, Foxboro, Mass.; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown in late September. The judges announced Ebert as the winner during Ocean Spray’s Fall Harvest Festival in Foxboro.

“For more than 80 years, Ocean Spray has been on the lookout for the most creative and innovative ways to use the cranberry—from sauces and glazes to cocktails and desserts,” said Keith Benoit, Ocean Spray’s director of foodservice and special markets. “All of the finalists’ recipes, including Shonna Ebert’s winning tortilla soup, prove once again that no matter the dish, the cranberry can add that sweet or tangy accent to make any ordinary dish extraordinary.”

The three other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., for his Deep Fried Craisins®, Michael Sabella of Sysco Foodservices in San Francisco for his Cranberry Puebla Cocktail, and Shawn Bucher of First Timer’s Enterprise, Inc., in Ogden, Utah, for his Holiday Caprese Salad.

This year's winning and finalist recipes can be found at www.oceansprayfoodservice.com/recipes.

Emmi Roth USA Gruyère Recipe Contest Sends Winner to Switzerland

noreply@blogger.com (Talcott Publications) — Tue, 27 Sep 2011 14:57:00 +0000

Emmi Roth USA based in Monroe, Wis., announces a Gruyère Recipe Contest for Foodservice Professionals, offering the winner a $5,000 cash prize and five-day/four-night trip for two to Lucerne, Switzerland.

Gruyère cheese continues to gain popularity in foodservice applications because of its outstanding melting qualities and ability to add rich, earthy undertones to a wide variety of dishes. This contest allows foodservice professionals the opportunity to explore the many ways in which Gruyère can inspire their culinary creations.

Restaurant owners and chefs are encouraged to enter the Gruyère Recipe Contest for Foodservice Professionals, which runs from September 16, 2011, to December 16, 2011. Eligible entries will be judged on creativity, novelty, uniqueness of application and flavor quality. Contest entries must include:

Complete recipe(s) using one or more Emmi Roth USA Gruyère cheese(s) (Kaltbach cave-aged Le Gruyère Switzerland AOC, Le Gruyère Switzerland AOC, Le Gruyère Reserve Switzerland AOC, Grand Cru® Gruyère, Grand Cru® Gruyère Reserve, Grand Cru® Gruyère Surchoix and/or private label brand Gruyère produced by Emmi Roth USA, including Block & Barrel® Gruyère). Entrants may submit multiple recipes on separate entry forms.
Digital or printed photograph of entry.
Official Entry Form completed in its entirety (incomplete forms will not be processed).

Complete contest rules and entry forms are available at www.emmirothusa.com. For additional questions regarding the contest, contact gruyererecipecontest@emmirothusa.com.

“Bring on Heinz” Calls for Best Burger Recipes; Winner to Compete at 2012 Food Network South Beach Wine & Food Festival’s Burger Bash®

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 07:11:00 +0000

Now through October 15, Heinz Foodservice is asking operators nationwide to “Bring on Heinz” and bring on their best original burger recipe for the chance to compete at the 2012 Food Network South Beach Wine & Food Festival’s Burger Bash®. The winning chef will receive a trip to Miami to put their culinary excellence to the test and compete against other leading chefs while representing Heinz at the annual bash.

The “Bring on Heinz” winning burger recipe will be selected by a panel of judges based on taste, creativity, ease of preparation, visual appeal and best use of a Heinz product. The recipes must incorporate at least one of the new Heinz® Back of House sauce varieties, such as Sweet and Spicy Garlic Chili, Honey Barbecue, Heinz® 57®, Hickory Smoke Barbecue, Smokey Campside Barbecue, Classic Barbecue, Buffalo Wing or Lea & Perrins® Signature Steak.

The Food Network South Beach Wine & Food Festival, presented by Food & Wine magazine, takes place February 23-26, 2012. Known as America’s most prestigious gourmet gathering, all proceeds from the festival benefit the Chaplin School of Hospitality and Tourism Management at Florida International University.

Visit HeinzBurgerContest.com for details on entering the “Bring on Heinz” burger contest.

Barry Mills and Richard Blais Redefine “Hot” with HD1, One Dog at a Time

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 07:06:00 +0000

Boasting a disposition as fresh as the fare itself, HD1 will offer an approachably modern take on America’s most beloved sausage—the hot dog—in the heart of Atlanta’s Poncey-Highland neighborhood when it opens September 22.

HD1 will be an alternative-dining destination for those who value thoughtfully curated, cutting-edge flavors for inquisitive palates in an unrefined space. “I want people to feel something familiar without HD1 defining the experience for them,” says owner Barry Mills.

“Top Chef All-Stars” winner Richard Blais has teamed with Mills to serve as HD1’s menu consultant, creating a menu that will be chock full of American and European favorites. Bringing this vision to life will be Executive Chef Jared Lee Pyles, heading HD1’s kitchen for daily operation. Emphasizing unique flavor combinations and vintage dishes, these chefs will fuse the frank into its own haute interpretation: From basic to bold, HD1’s dogs will be dressed to impress. The house-ground meats and sausages will be artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red-currant compote and minted cucumber salad, and the classic hot dog with sauerkraut and HD mustard. Housemade, unique condiments and freshly baked artisan buns will add a distinct level of local.

HD Waffled Fries with Mae Ploy and Fennel Sausage. Photo: Heidi Geldhauser for The Reynolds Group.

“Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” says Blais. Late-night diners will have it their way with a build-your-own Kenturkey or classic hot dog topped with their choice of housemade condiments ranging from canned-beer mustard to pepperjack foam.

In addition to getting down and dirty with dogs, “other stuff” from the menu promises to entice, too, from brisket chili with cool ranch oyster crackers and waffled fries with mae ploy sauce to hand-churned soft-serve ice cream including bourbon and brown sugar. HD1’s full bar will boast a kitschy cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer by the can.

Blais is one of the country’s most innovative chefs and the winner of BRAVO’S season eight “Top Chef All-Stars.” In addition, he is a recipient of Gayot Guide’s “Top Five Rising Chefs of 2005,” and appeared on BRAVO’s “Top Chef: Chicago,” as well as on the Food Network’s “Iron Chef America.” He has been featured in various media outlets, including Sports Illustrated, the New York Times, Maxim magazine and Food & Wine magazine for his creative take on American food. Blais is playing a significant role in the development of the menu at HD1 where his talent and expertise are the foundation of HD1’s menu concept.

Pyles fuses his background and creativity as executive chef at HD1. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside top chefs Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home and Woodfire Grill. Pyles was among the opening team at the first FLIP burger boutique in Atlanta, where he honed creative skills that helped lead to the conception of the menu for HD1.

For more information on HD1, visit www.hd1restaurant.com.

30,000+ Join Online Campaign Against Serving Shark Meat

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 06:58:00 +0000

Activists are celebrating the Food Network's recent decision to remove all shark recipes from FoodNetwork.com after a viral online campaign on Change.org, the world's fastest-growing platform for social change.

Conservation activist Jessica Belsky started the campaign on Change.org to promote shark conservation during the popular "Shark Week" television series. Less than 10 days after the launch of the online campaign, the Food Network removed all shark recipes from its Web site and issued a statement on the future use of shark at the network.

"As a policy, Food Network and Cooking Channel do not incorporate or showcase recipes that involve animals on endangered species lists or the Monterey Bay Aquarium Seafood Watch list,” says Susan Stockton, Food Network Kitchens. With the recent addition of sharks to those watch-lists, we will make sure that future content does not highlight shark as an ingredient. We understand there are many species with sustainability concerns, and we make efforts to stay informed and pass that information onto our audience.”

More than 30,000 people joined the online campaign, many of them after the Food Network had already made the above commitment.

"We're thrilled that the Change.org platform has successfully connected people who care about the future of sharks to the Food Network, a brand that has a tremendous impact on popular culture," says Sarah Parsons, senior organizer at Change.org. "This is hopefully the first step in a longer partnership, and we're excited to see where it goes."

More than 650 people left comments on the Change.org petition.

"Not only are sharks vital (and arguably the most vital) participants in ocean ecosystems, they are also among the world's most endangered species," wrote Change.org member Annie Tasson. "There is no reason for the Food Network to use its public platform to support the consumption of shark meat."

Many sharks are threatened with extinction, with some species' populations plummeting by as much as 90% in recent years. Sharks are listed on the "Red/Avoid" section of the Monterey Bay Aquarium's Seafood Watch guide, along with more than 20 other species of fish like bluefin tuna, Chilean sea bass and orange roughy.

To view the Change.org petition, visit http://www.change.org/petitions/food-network-stop-featuring-shark-as-food.

Spike TV Picks up a Second Season of “Bar Rescue” After Posting Series High Ratings

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 06:56:00 +0000

Spike TV will pick up a second season of 10 episodes of its original series, “Bar Rescue,” one of Spike’s new, successful original series reaching a broader audience, which has delivered a steady increase in ratings since launch earlier this summer. In fact, the September 11 telecast against strong NFL competition drew a series high of 1.3 million viewers, nearly doubling the premiere’s viewership of 742,000 on July 17.

“Bar Rescue” is hosted by Jon Taffer, one of the country’s top restaurant and bar consultants. The show gives failing nightlife establishments one last chance at success. Over the course of the series, one bar per week in cities all around the country will be reborn under the watchful eye of Taffer. With each venue, Taffer delves into every business facet of running a bar, from creating a profitable drink/food menu, to music selection, to managing crowds, as well as dealing with disgruntled employees.

“Bar Rescue” is a 10 one-hour-episode series produced by 3 Ball Productions/Eyeworks USA and Executive Producers JD Roth and Todd A. Nelson (“The Biggest Loser,” “Extreme Makeover: Weight Loss Edition,” “Flying Wild Alaska”). Tim Duffy, senior vice president of original programming for Spike TV, oversees “Bar Rescue” for the network.

Production for season 2 will begin this winter from venues all around the country, and the new episodes will air in the summer of 2012.

Houston Restaurants: Thank a Soldier, Buy ’Em Lunch

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 06:38:00 +0000

A handful of restaurants in Houston and one in San Antonio are banding together to encourage patrons to honor veterans and active-duty military personnel with a complimentary lunch on Veterans Day. On Friday, November 11, anyone can offer a heartfelt "thank you" to the men and women who guard America’s freedom by taking a soldier to lunch at one of the participating restaurants, and the restaurant will buy the entrée of equal or lesser value than that of the soldier. (Military guests must provide a government issued military photo ID.)

2011 participating restaurants in Houston include Arcodoro, Drew's Pastry Place, Fernando's Steakhouse, Fratelli's, Authentic Italian Cuisine, Giacomo's cibo e vino, Las Ventanas, Pradaria, Todai and Zelko's Bistro and Zocca at the Westin Riverwalk in San Antonio.

One of the many notes received last year was from Chris M. in Houston. He wrote:

Dear Thank a Soldier:

I took my girlfriend out to dinner for Veterans Day to Fernando's in Sugar Land. I recently returned home from a tour in Iraq, and we are still getting reintegrated with each other. I put on my dress uniform and she wore a beautiful dress. We normally would not have the opportunity to dine at such a nice place. It was so great! Thank you so much for taking care of our dinner. It was such a memorable night. The manager/owner of Fernando's was amazing. He personally took care of everything and went above and beyond what would ever be expected. We plan on going back to Fernando's for our next special occasion. Again, thank you for making this veteran's night. We appreciate everything you have done for us.

Respectfully,
Chris M.

Thank a Soldier, Buy ’em Lunch is a community organization that is sponsored by 002 magazine, Ace Mart Restaurant Supply, Encore Loyalty, Houston Entrée, Tinsley PR and The Epicurean Publicist.

Tilapia Shows Largest Consumption Gain in NFI Top 10 Seafood List

noreply@blogger.com (Talcott Publications) — Fri, 16 Sep 2011 06:12:00 +0000

Americans ate 20% more tilapia in 2010 than they did in 2009, propelling it from the No. 5 spot to the No. 4 spot with the single largest gain in consumption on the National Fisheries Institute’s (NFI) latest Top Ten Seafood List.

Other impressive gains saw pangasius jump 14% to claim the No. 8 slot, up one from last year. And while cod remained at No. 7, it gained 11% over 2009.

The Top 10 White Fish Consumed in 2010 (pounds per capita)
1. Shrimp, 4.0
2. Canned Tuna, 2.7
3. Salmon, 1.999
4. Tilapia, 1.450
5. Alaska Pollock, 1.192
6. Catfish, 0.800
7. Crab, 0.573
8. Cod, 0.463
9. Pangasius, 0.405
10. Clams, 0.341

“If you look at the numbers from 2008, 2009 and now 2010, keeping in mind population growth, we’re hopeful that we’re beginning to see seafood consumption steadying, a trend that makes it poised for gains,” says NFI president John Connelly.

This year’s list contains some anomalies, including a National Marine Fisheries Services (NMFS) recalculation of 2009’s total pounds per capita that changed to 16 lbs from 15.8 lbs. There was also a slight reduction in clam consumption on the 2009 list.

The 2010 Alaska Pollock numbers appear to show a drop of 18% when compared to the 2009 list, but about half of that decline is actually due to a new export category that identified previously uncounted exports. The balance was due to a reduction in imports and a sharp increase in surimi exports. Also, pollock-fillet exports increased, reflecting the continued strong demand for pollock fillets in Europe, as it remains the most popular seafood item in Germany.

The September Issue of Chef Digital is Now Available

noreply@blogger.com (Talcott Publications) — Tue, 13 Sep 2011 13:31:00 +0000

Welcome to Chef Magazine's September 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 the iPad
• 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

Switch to JobSelect Comfort Nitrile gloves and recognize more than just savings

noreply@blogger.com (Talcott Publications) — Wed, 31 Aug 2011 14:00:00 +0000

JobSelect® Comfort™ gloves live up to their name; outperform latex

noreply@blogger.com (Talcott Publications) — Wed, 24 Aug 2011 14:00:00 +0000

Sponsored Post

When it comes to working in gloves, many chefs find themselves struggling to maintain quality and precision, while complying with strict food safety guidelines.

New JobSelect® Comfort™ Nitrile gloves from FoodHandler® utilize a lighter, thinner nitrile that is actually twice as strong as standard nitrile – but with softness and pliability comparable to latex. The gloves feature ThinSense™ Technology that yields:

Enhanced touch sensitivity
Increased elongation
Outstanding durability
Greater dexterity
A more comfortable fit

Comfort Nitrile also sets new standards for performance by dramatically reducing the joint fatigue commonly experienced when wearing latex gloves.

If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit www.ThinSense.com for a free sample.

FoodHandler® offers handy new solution for latex allergies

noreply@blogger.com (Talcott Publications) — Wed, 17 Aug 2011 14:00:00 +0000

Sponsored Post

In recent years, demand has risen for an alternative to latex gloves. Besides the steadily rising cost of latex, another pressing problem facing the foodservice industry is the issue of latex allergies.

Natural rubber latex is a protein that can cause an allergic reaction in some individuals when they are exposed to the airborne proteins through skin contact or inhalation. The problems can be so severe, in fact, that many states have passed laws banning or recommending against the use of latex.

FoodHandler now offers a viable solution with the introduction of JobSelect® Comfort™ Nitrile gloves. Comfort Nitrile gloves utilize a lighter, thinner nitrile that is twice as strong as standard nitrile – but with softness and pliability comparable to latex. In addition to providing a safe alternative to latex, the gloves also offer:

Enhanced touch sensitivity
Increased elongation
Outstanding durability
Greater dexterity
More comfortable fit

The Asthma and Allergy Foundation of America estimates that one in every 1,000 people develops a latex allergy. Although rare, the condition has a higher rate of occurrence among health care workers and others who regularly wear latex gloves (from 5 to 15 percent).

Unfortunately, eliminating the problem is not as simple as keeping the gloves off the hands of chefs with allergies. Another major concern is the possibility that a customer with a latex allergy might have a reaction to food prepared by latex-clad hands.

If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit www.ThinSense.com for a free sample.