Consider adding value to your holiday menus with seasonal beer and food pairings. According to the Brewers Association--the trade organization representing the majority of U.S. brewing companies--seasonal beer sales are on fire right now. The association has created a Web site and brand database dedicated to information on seasonal beers. Right now, seasonal beers are the number-one selling craft beer style, and information on fall and winter seasonals, and the food they pair with, are on the minds of many going into the holiday season.0
"In this challenging economic condition, it's more important than ever for organizations to invest in their talent and for individuals to invest in their professional development in order to strengthen their careers," said Linda Pharr, Chair, Women’s Foodservice Forum. "The WFF's Annual Leadership Development Conference provides the perfect opportunity for women and men in foodservice to gain critical skills and network with other professionals that will spark positive change for their company and their career."
Keynote speakers Robin Roberts, co-anchor, ABC News' Good Morning America, Julia Stewart, CEO/Chair of DineEquity Inc., and Tim Sanders, former leadership coach at Yahoo! will engage and inspire the 2009 WFF Annual Leadership Development Conference attendees.
WFF is offering more than 50 unique educational sessions, allowing 2,800 women and men to personalize their agenda to elevate their skills, confidence and network. The sessions span three distinct tracks and one enhancement track:
Emerging Leader Track (Professional and Manager Level)
Emerging Executive Track (Director and Senior Director Level)
Executive Track (Vice President and C-Level)
Enhancement Track: Entrepreneur Track (Entrepreneurs and Aspiring Entrepreneurs)
Promoting healthy eating is now as easy as pie for restaurants and culinary professionals, thanks to MenuCalc (formerly CookedApple), an online tool that instantly calculates the nutritional analysis of recipes. As a time-efficient, economical alternative to expensive laboratories and consultants, MenuCalc also helps identify more wholesome ingredients and appropriate portion sizes. With new menu-labeling laws going into place in different cities across the United States, MenuCalc offers venues affected by these new laws a simple and stress-free way to transition.
"John’s career has been dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent,” AAC chair Tom Macrina, CEC, CCA, AAC, said in a press release. “Our chapter is proud to recognize him as our 2008 honoree. He is an outstanding figure in our industry."
Kinsella is a distinguished leader, published author and an internationally recognized culinary figure, educator and businessman. He is one of only 61 ACF-certified master chefs in the country, a master chef of the London Institute of City and Guilds, as well as an ACF-certified culinary educator and a member of the American Academy of Chefs.
The officials of the Honorable Order of the Golden Toque who extended their congratulations to chef Garbin are: (left to right) commander treasurer James Miller, grand commander William Lyman and commander Secretary Thomas Hickey Sr.
Founded in France, the Honorable Order of the Golden Toque was established to recognize chefs who have displayed the highest level of achievement and distinguished service to the culinary profession and arts. Membership is limited to 100 lifetime members who are nominated to the honor by active members of the order.
Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.