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.
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In this issue of Chef's Stirrings:
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The Editors, Chef Magazine
Kraft Works Kicks Off Worlds of Flavor Sweepstakes for Foodservice Professionals
Kraft Works is thrilled to announce sweepstakes details for the upcoming 2013 Worlds of Flavor® International Conference & Festival held November 14-16th in Napa Valley. Every year, the Worlds of Flavor attracts 700 industry professionals from around the world to explore the latest innovations, news and global cuisines that are reshaping the foodservice industry. More than 60 guest chefs and industry experts will gather at this "must attend” event to offer their insight on world cuisines, food cultures and flavor trends.
Kraft Works is offering two lucky foodservice professionals the opportunity to attend this one-of-a-kind global foodservice event. The Kraft Works sweepstakes winners will receive a trip to The Culinary Institute of America at Greystone’s 2013 Worlds of Flavor® International Conference & Festival while enjoying all that Napa has to offer.
The two lucky winners will each receive: 
• Round-trip airfare and transportation to the event 
• Four nights at Rancho Caymus Inn located in the heart of Napa Valley 
• Conference fee to this limited-registration 3-day event

This unique opportunity is exclusively available to foodservice professionals. Interested industry professionals can enter the sweepstakes by simply signing up for Kraft Works, the free online program from Kraft Foodservice. If already a Kraft Works member, they just need to sign in and update their profiles for their chance to win. The sweepstakes closes August 31, 2013. The total prize is valued at nearly $3,000.
For more information or to enter for a chance to win, visit kraftfoodservice.com/win
Spring USA New Product Release
Spring USA proudly introduces the new Stealth, MAX Induction 1800 watt, portable, countertop induction range!
The Stealth MAX Induction Range offers an attractive appearance with its durable, stickresistant, stainless steel, titanium colored housing.
Stealth offers you a new look on an extremely functional design, with the performance features that you expect from Spring USA.
  • Stick-resistant, stainless steel, titanium colored housing design offers easy clean up, and won’t show fingerprints. 
  • Durable, stainless steel construction is easy to maintain while providing an extended service life. 
  • Dramatic, titanium finish gives the Stealth Range a unique and exciting new look. 
  • MAX Induction Ranges include original Spring USA innovations: SmartScan Technology, reinforced, tempered, smoked-glass surface and control panel, and leveling leg design with non-skid, non-scratch base. 
  • Look good and save money, the 1800 watt range can be used as a cooking range, or as a hold-only unit. Offering you dual function with one product. Ranges maintain a steady temperature without surges or spikes, so food is maintained at optimum temperature and palatability with guest safety assured.
For more information on Spring USA, please visit springusa.com or call 630-527-8600.
Now Casting Chefs and Restaurateurs Opening Up a New Restaurant for a TV series 
Electus and a Major Cable Network are searching the US for skilled chefs/restaurateurs who are about to open or have just opened a new restaurant for a series called The Opening.
If you have an existing restaurant, and are starting major renovations, or hiring a new staff or planning a complete re-design, we'd love to consider you. This will be an exciting unscripted show that will follow you throughout the journey of opening your restaurant, from the hires, the fires, the menu, the design, the price points, the customers, the changes, as we watch the business grow. What’s at stake is the success and we’re giving you a platform of publicity to get there. The restaurant business is like no other. While the business is daring, daunting, cutthroat, and ever-changing, those with culinary excellence willing to take a risk, reap the rewards. We are looking for passionate people that have the culinary credibility and experience to be successful.
If this sounds like you or someone you know, we’d love to hear from you!
To apply or recommend someone, please email the following: restaurantprojectcasting@gmail.com.
Idahoan Foods, LLC, Partners with Culinary Students To Win Industry Competition
Idahoan Foods takes home the top prize at a recent culinary competition, presented by ServSafe, a product of the National Restaurant Association. Representing Idahoan, Kendall College students Nick Wells, Jon Moss and Dominic Hejna outshined the other teams with their dynamic personality and on-trend signature dish, Crispy Idahoan REAL Mashed Potato Croquette with Savory Braised Pork and Quick Pickled Apple.
During the 2013 National Restaurant Show weekend in May, Idahoan, among four other manufacturer sponsors, partnered with select Kendall College students to compete for a $300 cash award and other sponsor-donated prizes in a People’s Choice competition. Each team put together a culinary demonstration using a preselected manufacturer product. The votes were based on taste, originality, personality and presentation.
“Having the opportunity to work with such a talented group of culinary students has been an incredible experience,” said David Henze, director of Foodservice Marketing for Idahoan. “Idahoan is honored to continue its support for these future chefs.”
The ServSafe event provides opportunities for culinary students to hone their culinary skills and be exposed to over 200 attendees including chain operators across multiple segments, culinary influencers, food and beverage manufacturer brands, and media.
Idahoan is the potato expert because it is grower-owned and uses only 100% Idaho Potatoes for its products. The best tasting potatoes in the world come from Idaho, where there is a constant supply of pure water, from mountain snow melt, and volcanic soil, which is nutrient-rich and loose, allowing potatoes to grow with proper drainage and deliver the highest amount of solids per yield. Idaho also offers the ideal climate for growing potatoes to full maturity, delivering a full balance of flavor in each one.
Eli's Cheesecake to Feature Vanilla Bean Cheesecake for Foodservice
The Eli's Cheesecake Company of Chicago, a family owned business dedicated to baking the highest quality, natural dairy cheesecakes and desserts as well as supporting community, local farmers and small businesses, is proud to feature Vanilla Bean Cheesecake for foodservice.
Vanilla Bean Cheesecake
Eli's takes vanilla cheesecake to the next level by infusing rich, creamy cheesecake batter with Nielsen-Massey single source Madagascar vanilla bean paste. Baked in a fluted vanilla crumb crust and topped with house-made vanilla pastry cream, swirls of vanilla mousse and a sprinkling of vanilla crumb around the edge, this classic dessert is elevated to VIP status. The cheesecake is 9” round, pre-sliced 14 and certified kosher dairy.
Produce Brunoise and Waffle Cuts With Robot Coupe CL50 Gourmet 
With Robot Coupe's CL50 Gourmet you can achieve gourmet brunoise cuts and hard-to-achieve waffle cuts. The CL50Gourmet produces perfect dices - 2x2x2mm, 3x3x3mm and 4x4x4mm.
Perfect diced products that are beautiful in just seconds. The hard-to-produce waffle cuts provide quality, consistent waffle cuts in just minutes in two sizes - 4mm and 6mm.
Additionally, the CL50 Gourmet will perform all your other food-processing needs - slice, shred, grate, French fry and julienne in a large variety of sizes with Robot Coupe’s 44 available discs. When you partner with the CL50 Gourmet, you can process up to 2000 servings in just 3 hours.
For further information on demonstration contact– 800/824-1646; info@robotcoupeusa.comor robotcoupeusa.com.