February 2010 Chef digital edition now available

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The digital edition of the February 2010 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus an online exclusive on seafood recipes. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"I believe passionately that we, as chefs, have to use our unique position to educate people about the importance of food and good nutrition, the scarcity of food for some families, and the importance of local and sustainable approaches. I also think that we have to evolve to keep our work relevant. I know I only serve a portion of the community through my restaurant, HotChocolate in Chicago, and that I don't need to go more than a couple streets from here to witness real need. We all need to bear witness to that--an to respond."
--Mindy Segal, pastry chef/owner, HotChocolate, Chicago
"Industry Voices," February 2010, Chef Magazine

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The Last Word

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"A.A. Milne, the beloved author of Winnie the Pooh, once said, 'In the quiet hours when we are alone and there is nobody to tell us what fine fellows we are, we come sometimes upon a moment in which we wonder not how much money we are earning, nor how famous we have become, but what good we are doing.' Many chefs are fine fellows: They do good by being good neighbors. They volunteer at local food banks."
--Irena Chalmers, "Giving a hand,"
"The Last Word," February 2010, Chef Magazine

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UNICEF Tap Project 2010 calls on all restaurants

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The UNICEF Tap Project, a grassroots initiative to provide clean water to children around the world, is seeking restaurants nationwide to participate in its fourth annual UNICEF Tap Project March 21 to 27, 2010, during World Water Week to raise funds for distributing clean water to countries in need.

Participating restaurants will ask their patrons to donate $1 or more for the tap water they typically drink for free. All money raised will be allocated to bringing clean and accessible water to the countries and areas identified as among the most in need--among them are Haiti, Central African Republic, Togo, Guatemala and Vietnam. Restaurants interested in taking part in this year’s Tap Project can register online here.

Since its inception in 2007 in New York City, the UNICEF Tap Project has raised $1.5 million and grown into a nationwide effort. For more information, visit www.tapproject.org
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United Fresh seeking applicants for produce leadership program

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The United Fresh Research & Education Foundation has opened the application period for the 16th annual Produce Industry Leadership Program. United Fresh will select 12 individuals to participate.

During the yearlong program, participants will take part in a series of customized trips including meetings with leading industry players, hands-on training with industry experts and educators and interactive experiences with leaders in Washington, D.C. This year's schedule will feature trips to Washington and Oregon, Washington, D.C., Wilmington, Del., and Southern California. The class will graduate at United Fresh 2011 in Las Vegas.

Candidates interested in applying for the program can download information and an application here. The deadline for applications is March 5. Only members of United Fresh may apply. The Produce Industry Leadership Program was created in 1995 through a grant from DuPont Crop Protection.
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NRA joins Share our Strength to bring Haiti relief

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The National Restaurant Association (NRA) and National Restaurant Association Educational Foundation (NRAEF) have partnered with Share Our Strength to organize Restaurants for Relief-Haiti, a program to raise money from the nation's restaurants to aid recovery efforts in Haiti after the Jan. 12 earthquake. The program is an extension of Restaurants for Relief in 2005, which raised nearly $1 million to help victims of Hurricane Katrina.

Share Our Strength will grant 100 percent of funds raised through Restaurants for Relief-Haiti to organizations with proven capacity and expertise to respond to such a crisis. Restaurants can participate by: donating a portion of sales from a week, a day or a specific menu item; collecting donations from patrons or directing them to make online donations at www.strength.org/haiti; or encouraging employees to make individual donations and match them. For more suggestions on how to get involved, visit the Restaurants for Relief-Haiti Web site.

Restaurants that wish to help should send the restaurant name, city and state to RFR@strength.org to be added to the list of participants. Program donations can be made online through Share Our Strength any time before Feb. 12.
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Chefs cook for MLBPA charity golf outing

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Five well-known chefs lent their culinary prowess to the Major League Baseball Players Trust Golf Tournament, held at Del Mar Country Club and Torrey Pines in San Diego Jan. 7 to 9. The players were treated to some bite-size morsels created by the chefs on the course between holes at Del Mar. The participating chefs were Jason Travi, chef at Fraiche Restaurant in Los Angeles; Bradford Thompson, chef/owner of Bellyfull Consulting, New York City; Andi Van Willigan, executive chef of World Fare in Santa Monica, Calif.; Beau MacMillan, executive chef of Elements Restaurant at Sanctuary Resort in Scottsdale, Ariz.; and Michael Cimarusti, co-owner and executive head chef of Providence in L.A.
(l to r): Jason Travi, Bradford Thompson, Trevor Hoffman (MLB pitcher for the Milwaukee Brewers), Andi Van Willigan, Beau MacMillan and Michael Cimarusti

The Players Trust was established and is administered by the players themselves and helps support the players' individual charitable activities, augmenting them with a core group of community outreach programs. For more information, visit www.mlbplayers.mlb.com/pa/trust/about.jsp.
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Cherry Valley chef cooks at James Beard House

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Michael Giletto, executive chef of Cherry Valley Country Club, Skillman, N.J., and Cargill Foodservice Sterling Silver signature chef, and Alina Eisenhauer, executive pastry chef of Sweet, Worcester, Mass., teamed up to serve a fennel-themed dinner at the James Beard House on Jan. 23.

The dinner was made up of five courses plus dessert and wine pairings. It included Tataki-style Sterling Silver strip loin with Christopher Ranch garlic chips and fennel frond aioli, avocado-fennel purée with black truffle crème fraîche and Sterling Silver pork dust.

The James Beard House multi-course dinner series offers a chance for guest chefs from around the world to showcase their culinary talents. For more information, visit www.jamesbeard.org.
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