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In this issue of Chef's Stirrings:Got a news item? Send it to us for consideration.• Alto-Shaam - Master the Elements
• American Culinary Foundation of Greater Indianapolis Names Chef Brandon Hamilton 2013 Chef Of The Year
• NECI Chef Instructor Andre Burnier to be inducted into Maître de Cuisine de France
• Callebaut Chocolate Takes Center Stage at New York Fashion Week
• Chefs Call for Responsible Antibiotics Use
• Great Food Jobs 2 Wins Award
The Editors, Chef Magazine
Alto-Shaam - Master the Elements
Take control of the elements with this new Combitherm oven from Alto-Shaam.
The CT PROformance Series offers versatility to execute every menu from basic to complex with flawless precision and consistency. And it does it all faster than ever before.
Want to be among the first to get all of the details when the oven is unveiled?
Click HERE to learn more.
American Culinary Foundation of Greater Indianapolis Names Chef Brandon Hamilton 2013 Chef Of The Year
The Chef’s Academy, the Culinary Division of Harrison College, a 110-year-old, private sector college serving more than 4,000 students worldwide, has announced that Chef Brandon Hamilton has been named the 2013 Chef of the Year by the American Culinary Foundation (ACF) of Greater Indianapolis. Chef Hamilton will be recognized for his culinary leadership, community stewardship and outstanding instruction to future culinarians at the ACF of Greater Indianapolis’ President’s Gala, this Saturday, Jan. 25.
As chef instructor at The Chef’s Academy, Hamilton has served the culinary industry for more than 16 years. Prior to becoming a culinary educator, he worked in a number of restaurants including Malibu Grill in Bloomington, Indiana, where he was the company’s executive chef for three years. Hamilton went on to expand his expertise as a fine dining executive chef, creating seasonal menus for 14 West in Indianapolis, where he was awarded the Presidential Scholarship to attend The Chef’s Academy. While maintaining full-time employment, Hamilton earned his culinary arts degree from The Chef’s Academy’s, graduating as valedictorian of his class.
After earning his culinary arts degree in 2008, Hamilton joined the faculty of The Chef’s Academy, where he has since served as a culinary instructor. While an instructor, Hamilton launched Farm to Kitchen Foods in 2009. Founded with a mission to create healthy artisan food products using local and organic ingredients, the company has developed more than 20 unique product lines over the past five years.
Hamilton demonstrates the highest standard of culinary skills and has advanced the American culinary profession by giving back through his involvement in and commitment to the development of the next generation of culinary leaders and innovators.
Chef Andre Burnier, Chef Instructor and Senior Core Faculty member at New England Culinary Institute has been chosen to join a select company of his peers in Las Vegas, Nevada this Spring. Maîtres Cuisiniers de France, established in 1951 as l’Association des Maîtres-Queux, nominate chefs they have observed exhibiting the knowledge, skill and attitude worthy of consideration for induction into one of the world’s most prestigious culinary associations whose mission is to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.
For the first time ever, the 59th General Assembly of the “Maître Cuisiners de France” will be held in the United States from - . In addition, new members will be added to the Master Chef list with an induction ceremony. The “l’Academie Culinaire de France” will also host a special dinner to elect the woman of the year and reward one of their members with the “Fauteuil de l’ Academie” for lifetime achievement. The location for the 59th General Assembly will be Las Vegas Strip, specifically The Venetian and The Palazzo.
Chef Burnier’s induction makes New England Culinary Institute the only culinary school in the United States with FOUR Maître de Cuisine de France on staff:
- Mr. Fran Voigt – Founder, New England Culinary Institute; Maître Cuisinier de France Emeritus
- Chef Michel Leborgne – founding Chef, New England Culinary Institute; Maître Cuisinier de France
- Chef Jean Louis Gerin – Executive Chef and Vice President of Culinary Affairs; Maître Cuisinier de France
- Chef Andre Burnier – Senior Core Faculty and Chef Instructor; Maître Cuisinier de France
New England Culinary Institute offers majors in Culinary Arts, Baking and Pastry Arts, and Management. Our campus is located in Montpelier, Vermont, and we offer hands-on, small class size education at the Certificate, Associate in Occupational Studies and Bachelor of Arts levels. New dual enrollment classes start three times a year, in January, June and October.
Please contact Admissions at 877-223-6324 or firstname.lastname@example.org for more information.
During Mercedes-Benz Fashion Week in New York, fashion house Opening Ceremony presented its Fall/Winter 2014 collection with impressive flair courtesy of Callebaut® chocolate.
Inspired by their travels to Belgium, Opening Ceremony founders Carol Lim and Humberto Leon designed their new collection to reflect the personality and style of the country. Callebaut®, which has been crafted in the small Belgian town of Wieze since 1911, was a natural match to provide an authentic look to the Belgium-themed fashion show.
Callebaut® chocolate wall serves as central runway art installation As models took center stage, the eye-catching chocolate wall spanning the length of the runway, was impossible to miss. The wall, carved in the signature fingerprint design from the Opening Ceremony Fall/Winter 2014 collection, was brought to life with the finest Callebaut® liquid chocolate. Along the length of the wall, chocolate was poured from the top and slowly dripped into the crevices of the finger print design. The result was a dynamic chocolate art piece that complemented the fashion displayed on the runway, while pleasing the senses of those in attendance.
Guests were served the finest Belgian hot chocolate and spice. The sensorial chocolate experience began as guests arrived at the show. Each attendee received a limited edition chocolate bar created exclusively for the event by Callebaut®. The bars featured Opening Ceremony's signature finger print design, reflecting the theme of the Fall/Winter 2014 collection.
Callebaut® chefs Celine Plano of Chicago and Patrick Aubrion of Belgium treated guests to a rich Belgian Hot Chocolate made with iconic 811 Dark and W2 White Callebaut® chocolate. Cocoa Nibs spice mills filled with exotic spices such as Garam Masala, Persian Blue Salt and Chili added extra warmth to the beverages.
Chefs Call for Responsible Antibiotics Use
People need a doctor's prescription to take antibiotics, but anyone can buy antibiotics for cows, chickens, and pigs over the counter. This is one of the reasons why more than 70% of antibiotics are sold for use on livestock, not people.
This matters, because the overuse of antibiotics in farm animals is breeding drug-resistant bacteria. The CDC reported that these germs are responsible for at least 2 million human illnesses and 23,000 deaths every year. Experts are also worried that our overuse of antibiotics is signaling the end of antibiotics as we know it (check out this fascinating article by Maryn McKenna for more).
It's time to stop using antibiotics to boost meat production!Just before the new year, the FDA proposed a new policy that would require veterinarians to oversee the use of all antibiotics in animal feed and water. This proposal is a step in the right direction, but it contains some critical loopholes that could allow antibiotic overuse to continue.
Great Food Jobs 2 Wins Award
Great Food Jobs 2 has received the 2013 Gourmand Special Award of the Jury, having competed with books from countries all over the world in the category of Careers and Vocational Guidance for Food Professionals. It is currently shortlisted in the Gourmand Best Book in the World for Food Professionals Award too!
Great Food Jobs 2 can best be described as an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd bakery names such as "Nice Buns."
It is a companion to Food Jobs: Great Jobs for Culinary Students, Career Changers and Food Lovers. Both publications should be viewed as complementary but completely separate from each other. Great Food Jobs 2's content is entirely new and original.