Award winners at ACF National Convention

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The American Culinary Federation Inc. (ACF) honored chefs, culinary industry professionals and foodservice establishments at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 11 to 14.

U.S.A.'s Chef of the Year, sponsored by Unilever Foodsolutions
Joseph Leonardi, CEC; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter

ACF National Pastry Chef of the Year, sponsored by Splenda
Heather Hurlbert; executive pastry chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

Chef Professionalism Award, sponsored by Nestlé Professional
Dale Miller, CMC, WGMC, AAC; executive chef/owner, Dale Miller, Albany, N.Y.; ACF Capital District—Central New York

Hermann G. Rusch Chef's Achievement Award
Wolfgang Bierer, CMPC, CEC, CCE, AAC; retired, Hilton Head Island, S.C.; ACF Chefs of the Low Country

President's Award
Dawn Sweeney; president/chief executive officer, National Restaurant Association, Washington, D.C.

ACF Leadership Award
Paul Prudhomme, HAAC, HHOF; chef/owner, K-Paul's Louisiana Kitchen, Magic Seasoning Blends, New Orleans; ACF New Orleans Chapter

ACF President's Medallion Recipients
- Ronald Andrews, CEC; executive chef, Brays Island Plantation, Sheldon, S.C.; ACF Chefs of the Low Country
- Mickey Beriau, CEC, AAC; executive chef, White Cliffs Country Club, Plymouth, Mass.; ACF Cape Cod & The Islands Chefs Association
- L. Edwin Brown, HAAC, HHOF; ambassador, ACF, St. Augustine, Fla.; ACF Pittsburgh Chapter
- Louis Chatham, CEC, AAC; executive chef, PCI Gaming, Atmore, Ala.; ACF Choctaw Chapter
- Lorena Garcia; owner/executive chef, Elements, Miami; ACF National Chapter
- Jeremy Glas, CEC; executive chef, Wynkoop Brewing Co., Denver; ACF Colorado Chefs Association
- Fred Griesbach, CEC, AAC; sous chef, Sky Club, Plover, Wis.; ACF Middle Wisconsin Chefs
- Christopher Johns; executive chef, South Point Hotel Casino & Spa, Las Vegas; ACF Chefs of Las Vegas
- Patrick O'Connell; chef/proprietor, The Inn at Little Washington, Washington, Va.
- Fawzi Ottman, CEC, AAC; executive chef, Odyssey Country Club, Tinley Park, Ill.; ACF Chicago Chefs of Cuisine Inc.
- James Paul, CSC, CCE; director of dining services, Chartwells–University of Nebraska, Kearney, Neb.; ACF Greater Atlanta Chapter Inc.
- Reimund Pitz, CEC, CCE, AAC; executive chef, Le Coq Au Vin, Orlando, Fla.; ACF Central Florida Chapter
- Michael Rand, HAAC; director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter Inc.
- Lucien Salama; president, NewChef Fashion Inc., Los Angeles
- Kathleen Salemno, HAAC; owner, K P Kitchen Crafts, Hatboro, Pa.; ACF Philadelphia Chapter
- Rudy Smith, CEC; corporate chef, Unilever Foodsolutions, Lisle, Ill.; ACF National Chapter
- David Turcotte, CEC, AAC; executive chef, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter

2009 National Chapter of the Year
ACF Pittsburgh Chapter

ACF Achievement of Excellence Awards
Casual Dining category
- Boca, Cincinnati
- Café in the Square, Buffalo, N.Y.

Fine Dining category
- All in Good Taste Productions, Pittsburgh
- Charlie Trotter's, Chicago
- Daveed's at 934, Cincinnati
- Deco, St. Augustine, Fla.
- The French Laundry, Yountville, Calif.
- Hartstone Inn, Camden, Maine
- The Inn at Little Washington, Washington, Va.
- Le Coq Au Vin, Orlando, Fla.
- The Yorktowne Hotel, York, Pa.

Noncommercial Dining Establishment category
The Seven Hills School, Cincinnati

Pastry Shop/Bakery category
Servatii Pastry Shop & Deli, Cincinnati

Private Clubs or Resorts category
Kenwood Country Club, Cincinnati

Chef & Child Foundation Awards
Michael Ty Endowment Fund
Joel Schaefer, CCC, manager of product development and special diets, Walt Disney World, Lake Buena Vista, Fla.; Chefs de Cuisine Association of Hawaii Honolulu

Little Oscar Award
Central: Chefs de Cuisine Association of St. Louis Inc., St. Louis
Northeast: ACF Great Bay New Hampshire Chapter, Durham, N.H.
Southeast: ACF Middle Tennessee Chapter, Nashville, Tenn.
Western: ACF Washington State Chefs Association, Seattle

American Academy of Chefs (AAC) Awards
Chair's Medal
John Minniti, CEC, AAC, HBOT; retired, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey

Joseph Amendola Award
Gunther Heiland, CMPC, AAC; retired, Pottstown, Pa.; ACF Philadelphia Chapter

Chef Good Taste Award
John Bogacki, CEC, CCE, AAC; executive chef, Westwood Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

Lt. General John D. McLaughlin Award
Brig. Gen. Jesse Cross; commanding general, U.S. Army Quartermaster Center and School, Fort Lee, Va.

Lawrence A. Conti, CEC, AAC, HOF, Chair's Achievement Award
Harry Hoffstadt, CEC, AAC, HOF; retired, Niles, Ill.; ACF Chicago Chefs of Cuisine Inc.

American Academy of Chefs Culinary Hall of Fame
- Michel Escoffier; president, Foundation Auguste Escoffier, Villeneuve-Loubet, France
- Gerhart Koennecke, AAC (posthumously); Deptford, N.J.; ACF Philadelphia Chapter
- Phil Learned, CEC, AAC; retired, Andover, Maine; ACF Chapter of Northern New Hampshire
- John Minniti, CEC, AAC, HBOT; retired, Treasure Island, Fla.; ACF Professional Chefs Association of South Jersey
- Michael Rand, HAAC; director of hospitality sales, Barber Foods, Portland, Maine; ACF Greater Atlanta Chapter Inc.

American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Patrick O'Connell; chef/proprietor, The Inn at Little Washington, Washington, Va.

2009 American Academy of Chefs Fellows
- Scott Daniels, CEC, CCA; senior manager of dining and culinary services, Sodexo Senior Services Division, Wilmington, Del.; ACF First State Chefs Association
- Urs Emmenegger, CEC; executive chef, Entrée Preneur, San Diego; ACF Chefs & Culinarians of San Diego
- John Farris, CEC; food consultant, Lansing Entertainment and Public Facilities Authority, Lansing, Mich.; ACF Capital Professional Chefs & Cooks Association of Greater Lansing
- Gary Leach, CEC; executive chef, Centerplate at Roland E. Powell Convention Center, Ocean City, Md.; Delmarva Chefs & Cooks Association
- Charles Mattocks, CEC, CCA; food service director, Carolinas Hospital System, Florence, S.C.; ACF Pee Dee Chapter
- Mark Prece Sr., CEC; corporate executive chef, American Italian Pasta Co., Kansas City, Mo.; ACF Greater Kansas City Chefs Association
- Brian Sode, CEC; executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter
- J. Kevin Storm, CEC, CCA; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
- James Thomas, CEC; executive chef, Ocean Forest Golf Club, Sea Island, Ga.; ACF Golden Isles of Georgia Chapter
- Mark Warren, CEC; chief food management sergeant major, U.S. Army European headquarters; Old Dominion ACF Chapter
- James White, CEC; director of dining services, Our Lady of the Angels Convent, Enfield, Conn.; Connecticut Chefs Association
- John Zelko, CEC; executive chef, Genesys Regional Medical Center, Grand Blanc, Mich.; ACF Flint/Saginaw Valley Chapter

2009 American Academy of Chefs Honorary Fellows
- Robert Kinkead; executive chef/owner, Kinkead's, Washington, D.C.
- Arthur Ritt; retired, Deerfield, Ill.
- Lucien Salama; president, NewChef Fashion Inc., Los Angeles
- Dawn Sweeney; president/chief executive officer, National Restaurant Association, Washington, D.C.

For the culinary educators and students awarded at the ACF National Convention, visit Chef Educator Today's blog, Online Tool Kit.
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No-fuss a.m. proteins

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by Evan Noetzel, Chef Magazine

This article was mentioned in the "Proteins for Breakfast" feature (page 14) in the July 2009 issue of Chef Magazine.

Whether serving up a weekday breakfast or a weekend brunch, back-of-house employees often become overwhelmed when the morning rush hits. To ease this burden and save valuable prep time and labor costs, try integrating some of the following premade, preportioned and/or presliced breakfast proteins--everything from bacon to beans to quinoa--into your morning menu.

Sausage solutions
  • America's number-one sausage brand, Johnsonville Foodservice offers a complete line of products to fit any menu need. For instance, Johnsonville Breakfast Skillet Sausages (available flavors include Spicy Sunrise and Southwestern Style) can add value to breakfast sides and sandwiches, while the company's Fully-Cooked Premium Sausage Crumbles are a perfect hassle-free ingredient for omelets, quiche (pictured right) and breakfast pizzas.
  • To add a touch of down-home tradition to your breakfast menu without costly prep time, consider R.L. Schreiber's line of White Gravy Mixes. Add Southern appeal to biscuits and skillet dishes with options like Premium Country Sausage Flavored Gravy Mix or Premium Low-Sodium Peppered Biscuit Gravy (each available in 1.5-pound bags for foodservice).
  • Through its Wright Brand of pork products, Tyson Food Service offers Pure Pork Breakfast Sausages. These 1-ounce pork sausage patties come fully cooked, so they're ready to use right out of the package. Although these patties work for any day-part meal, they're ideal for breakfast creations--like a Hash-Brown Sausurrito (recipe follows).
Hash-Brown Sausurrito
Tyson Food Service, Springdale, Ark.,

Yield: 12 servings

12 Fully Cooked Wright Pork Sausage Patties
12 8" Tyson Mexican Original Heat-Pressed White Flour Tortillas, warm
12 Tyson Hash-Brown patties, cooked and coarse chopped
3 0z. flame-roasted pepper and onion, thawed
1/4 c. Monterey Jack cheese sauce, commercially prepared
6 T. picante sauce

Method (1) Place sausage patties on sheet pan lined with baking paper. Heat in preheated conventional oven at 350°F for 12 to 15 minutes or until internal temperature reaches 140°F. Remove from oven; keep warm, above 140°F. (2) To assemble single serving: Place 1 tortilla on flat work surface. Arrange chopped hash-brown patty in center of tortilla. Slice 1 sausage patty in half, and arrange over hash browns; top with 1/2 T. pepper and onion, 1 T. cheese sauce and 1/2 T. picante sauce. Fold closed; serve immediately.

Bacon basics
  • In its more than 70 years in business, family-owned and operated Nueske's Applewood Smoked Meats has perfected it bacon-smoking process. Yet, its latest offering, Wild Cherrywood Smoked Bacon (pictured right), which was introduced to the foodservice world at this year's National Restaurant Association Restaurant Hotel/Motel Show, goes a step further. By combining sea salt, Turbinado sugar and celery juice, Nueske's has created a completely nitrate-free bacon product--without sacrificing taste or shelf life.
  • For those morning shifts when staff is limited and time is at a premium, Sugardale offers its Chef-Finish bacon. The bacon comes partially cooked, so it's ready to plate after only cooking for 45 seconds to 1 minute per side. It also produces less grease than raw bacon, so it saves prep and clean-up time.
  • Jones Dairy Farm, yet another reliable name in foodservice breakfast items, offers an entire line of bacon solutions--from precooked thick-sliced bacon to uncooked Cherrywood-smoked bacon to a whole or half Old Fashioned Slab.
No meat? No problem
  • A truly versatile ingredient and great source of protein, beans seem to find their way into dishes across the entire menu. And, of course, beans are right at home in a number of breakfast items. Bush Brothers' line of Bush's Best beans include meal-enhancers and extenders like Black or Pinto Beans, which are perfect for breakfast burritos. Or, if you'd prefer a meat-friendly option, Bush Brothers Maple Cured Bacon Baked Beans are a hearty side for any breakfast (pictured here in a breakfast burrito).
  • Serving a breakfast dish that uses quinoa allows you to offer health-conscious customers something that's both nutritious and, more than likely, unique on your menu. And thanks to Minnesota-based Indian Harvest Specialtifoods, such a product can be menued without labor-intensive preparation: A bowl of Indian Harvest's Sunrise Blend with Qunioa Flakes--a protein-pack blend of bulgur wheat, buckwheat groats, red rice, brown flax seed and whole-grain quinoa flakes--is ready for service after just 20 minutes on the stove top. Mix in dried fruit, nuts, honey and spices for a warm morning meal.
  • With more and more carnivores embracing the "flexitarian" trend, it's important to provide such customers with vegetarian options that replicate the tastes and flavor profiles of meat. Thankfully, the foodservice divisions of Gardenburger and MorningStar Farms, both from Kellogg's, have you covered. For instance, MorningStar Farms' Veggie Breakfast Sausage Patties allow you to create a truly original and vegetarian-friendly item on any breakfast menu.


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Registration opens for SFM National Conference

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The Society for Foodservice Management (SFM) will host its 30th National Conference from Sept. 29 to Oct. 2 in San Francisco for onsite foodservice industry professionals. The four-day event, titled "Building Bridges, Competitive Strategies for Today and Tomorrow," will feature educational sessions on building business strategies, career and personal development and culinary innovation. The Culinary Institute of America will present culinary sessions on flavors and unique dining options. The conference will also include a complementary seafood sustainability resource tour, a scheduled restaurant dine around and a Walk for Hunger Awareness across the Golden Gate Bridge.

The SFM National Conference will take place at the Westin St. Francis Hotel. Registration is open through sfm-online.org. Conference attendees who complete their registration on or before Aug. 18 will receive a discount.
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Contemporary American restaurant in Santa Monica
turns 10

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Mélisse restaurant in Santa Monica, Calif., celebrated its 10th anniversary July 14.

"2009 is an exciting milestone year for Mélisse. I am truly grateful to have had the opportunity to live out my dream of running a restaurant for a decade now and for the countless people who have been a part of that journey. Mélisse's longevity is in great part due to the dedication of my family, staff and loyal clients," chef-owner Josiah Citrin said in a press release.

Citrin hosted a special four-course dinner to celebrate the anniversary on July 14, and the restaurant is offering patrons a 10-course menu of the chef's favorite dishes from the past ten years throughout July.
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New spice rub for seafood, poultry and beef

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SPONSORED POST

San Francisco Herb & Natural Food Co. has introduced a new product line. BBQ Grilling Rubs are formulated with all-natural spices and are salt-free to complement any meat. Just apply before grilling or cooking. Available in Seafood/Fish, Poultry and Beef; contains only the finest quality spices and herbs to enhance the natural flavor of your food. Visit www.herbspicetea.com for more information.
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The Winery raises $25,000 for children's nonprofits

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The Winery Restaurant & Wine Bar, Anaheim, Calif., raised $25,000 during its inaugural "Sunday in the Vineyard" fundraiser to benefit the Marconi Foundation for Kids and Child Guidance Center. The Marconi Foundation for Kids is a nonprofit organization and automotive museum that raises money for at-risk youth by donating proceeds from events and tours to local children's charities. Child Guidance Center helps at-risk children and parents build healthy family relationships through counseling and coaching.

(from l to r): William Lewis, managing partner/sommelier at The Winery; Priscilla "Bo" Marconi, executive director for the Marconi Foundation for Kids and CEO of the Marconi Automotive Museum; JC Clow, managing partner at The Winery; and Lori Pack, L.C.S.W., executive director of Child Guidance Center

The event featured a wine tasting with more than 100 wines from boutique wineries around the world. The Winery's executive chef and partner Yvon Goetz prepared contemporary California dishes at a live cooking station during the event.

The Winery executive chef and partner Yvon Goetz plates regional California cuisine for fundraiser guests

Guests bid on silent and live auction items including a multi-course dinner with wine pairings for eight at The Winery's chef's table, a two-night weekend stay at Mayacama resort in Sonoma and a one-hour baseball clinic for up to 15 people with two California baseball pros. For more information, visit www.thewineryrestaurant.net.
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SOS to hold second Great American Dine Out webinar today

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Today from 4 to 4:30 p.m. EST, Share Our Strength's Great American Dine Out will host the second of a series of summer webinars to provide strategies and ideas for restaurant operators who want to participate in the dine out for charity, which takes place from Sept. 20 to 26.

The Great American Dine Out is a week-long, nationwide event in which participating restaurants donate a portion of proceeds to help end childhood hunger in America. It is a flexible program, meaning operators can decide how they want to implement and promote it.

Annica Kreider, director of marketing for McAlister's Deli, will lead a panel of industry experts in the second webinar. Click here to register for the webinar.
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NRA praises Obama administration's efforts in food safety

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The National Restaurant Association (NRA) announced its support of the Obama administration's call to strengthen the nation's food safety programs in the following statement from executive vice president of public affairs Beth Johnson:


"The safety of the food supply continues to be the restaurant industry's number one priority, and we applaud the Obama administration’s leadership in this area.

"The emphasis on prevention and the creation of a deputy foods commissioner position within the [Food and Drug Administration] brings renewed focus to reforming our nation's food safety system. The key findings by the administration's Food Safety Working Group bring a fresh perspective to the policy discussions and are an important step forward in achieving much needed reform.

"The National Restaurant Association supports comprehensive reforms that will bring our members and millions of restaurant customers increased confidence in the safety of the food supply.

"We look forward to continuing our work, together with the administration and members of Congress, in helping forge solutions and supporting bi-partisan legislation to strengthen the safety of America's food supply."


For more information, visit www.restaurant.org.
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Rotary evaporator enables chefs to capture pure flavors

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A laboratory distillation technique has now been adapted for culinary use by PolyScience, a leading manufacturer and supplier of scientific equipment. Designed to perform distillations at reduced pressure and temperature, the Laborota 4000 Rotary Evaporator enables chefs to easily purify liquids, concentrate flavors, and obtain essential oils that can be used to infuse or intensify flavor without affecting the texture or composition of the final dish. For example, Grant Achatz of Alinea is using a rotary evaporator to pull the flavor, but not the heat, out of chilies and then using that pure chili essence to add an unexpected element to his creations.

The Laborota 4000 is a modularly designed rotary evaporator that provides high distillation efficiency while requiring a minimum of kitchen space. A liquid-cooled condenser allows condensation to occur at -20°C, using the included LM6 Mini-Chiller, ensuring maximum product yield. For more information on PolyScience culinary technology, visit www.cuisinetechnology.com.
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