APPCA founder named Cordon d'Or
Entrepreneur of the Year

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Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has been named Entrepreneur of the Year by the 2009-2010 Cordon d'Or-Gold Ribbon International Culinary Academy Awards. She, along with other Cordon d'Or award recipients, will be honored by Cordon d'Or founder Noreen Kinney at a reception on April 30 at the Don CeSar Resort in St. Pete Beach.

Wallace (pictured, above) founded the American Personal Chef Association in 1996 to provide career and management training to those who aspire to become personal chefs. In 2002 the APPCA established a formal partnership with the American Culinary Federation to award certification to qualified personal chefs. She restructured the organization in 2006 to address private chefs as well, renaming it the American Personal & Private Chef Association. Last month, the Foodservice Educators Network International (FENI) presented Wallace with its Medallion of Excellence to recognize her superior service to the foodservice-education industry.

For more information about the APPCA, visit www.personalchef.com.
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More white wines for wintry dishes

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by Marlene Rossman, Chef Magazine

This article was mentioned in the Beverage & Spirits column (page 10) in the March/April 2010 issue of Chef Magazine.

White wines can be a refreshing change from heavy red wines even during cooler weather. If you're looking for options beyond Chardonnay, Riesling or Pinot Gris, here are some white wines rich enough to complement hearty winter fare.

Wines from Rhône grapes. Some of the richest whites produced in the U.S. are transplants from the Rhône Valley, primarily Viognier, Roussanne and Marsanne. Although Viognier has yet to become a household name, probably because it is hard to pronounce (vee-oh-nee-yay), great Viognier has viscous floral, peach and apricot flavors, and the best Viogniers finish with a kiss of lime peel. The Northern Rhône's Condrieu (Viognier) is highly prized and very pricey. Pair Viognier with confit, foie gras, pork, lobster, citrus-based preps and sweet-pepper dishes.
The other Rhône varietals, Marsanne and Roussanne, haven't captured wine drinkers' imaginations yet, and that's a shame. Their complex flavor spectrum ranges from honey to Fuji apple to orange jam, and they have the body to stand up to pork roast, game birds and fried oysters.
New World picks: Amalie Robert Viognier 2008 (Oregon), E. Sellers Estate Blanc Grenache Blanc/Roussanne/Marsanne 2008 (California) Jazz Cellars Viognier 2008 (California), Griffin Creek Viognier 2006 (Oregon), J. Scott Roussanne 2008 (Washington), Kindred Winery Marsanne/Roussanne/Viognier 2007 (California), Penner Ash Viognier 2008 (Oregon), Rockblock Viognier 2007 (Oregon), Seven of Hearts Chatte d’ Avignon Viognier/Roussanne 2008 (Oregon), Silvan Ridge Viognier Reserve 2008 (Oregon), Sol Rouge Gypsy Blanc Marsanne/Roussanne/Viognier 2007 (California), Tercero Grenache Blanc 2008 (California), Vie Roussanne 2007 (California)
Chenin Blanc. Another very underappreciated grape is Chenin Blanc. Its home is in France's Loire region, where it is called Vouvray. In the U.S., Chenin has been called a "workhorse" grape (not a very appealing description), because it was used for many years as a blending grape for jug wines. However, some of the world's greatest sweet wines are made in the Loire from the Chenin grape. In the U.S., Chenin Blanc is made into a medium-bodied, dry or slightly sweet wine. Dry Chenin can pair well with fish and chicken. The sweeter styles of Chenin Blanc can balance the spicy heat of some Asian and Latin American cuisines--try with ceviche. The medium-dry styles can also pair well with cream sauces and rich dishes like charcuterie, boudin blanc, creamy chicken stews and fried preps.
Old World pick: Remy Pannier Vouvray 2007 (France)
New World picks: Graziano Chenin Blanc 2007 (California), Daniel Gehrs Chenin Blanc 2008 (California), Baron Herzog Chenin Blanc 2008 (California)
Italian and Spanish whites for winter. Although we are making many world-class white wines here in the U.S., don't forget the great Italian and Spanish whites that are rich enough for cool weather fare. From Italy, try Campogrande Orvieto 2008, Guerrieri-Rizzardi Soave Classico 2008, J. Santa Cristina Orvieto Campogrande 2008 or Tessari Soave Classico "Grisela" 2008. And from Spain, try Hermanos Lurton Rueda 2008.

Blends. If you can't decide which white wine you'd like to try next, some domestic winemakers have saved you the trouble by blending a variety of white grapes, such as Airlie Seven Pinot Gris/Riesling/Gewurztraminer/Pinot Blanc 2008 (Oregon), Francis Tannahill "Jack" Pinot Blanc /Pinot Gris/Chardonnay 2005 (Oregon) or Murrietta's Well White Meritage Semillon/Sauvignon Blanc 2007 (California).

And if you have any of these marvelous wines left over until spring or summer, you can serve them out on the patio.

Marlene Rossman is a corporate wine studies consultant and instructor for the University of California-Irvine Extension corporate wine program.
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Beware of fish fraud to protect your reputation for quality

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Contributed by chef Mark Eggerding, U.S. Foodservice

Let's face it, fillets of fish can look very similar in weight and species. How confident are you that the order of snapper you just received from your supplier--and paid top dollar for--is the weight promised on the label and is not northern rock sole? It's quite possible you are one of many daily victims of fish fraud. Fish fraud, and, more specifically, short-weighting and species substitution, are illegal practices that costs restaurant owners, operators and distributors millions of dollars each year.

Last month, the Connecticut Department of Consumer Protection (CDCP) joined 18 other states in a multi-state frozen seafood investigation. The group tested 52 different seafood products and found that 26 of the products were mislabeled, meaning the packages contained less actual product in weight than was labeled. The CDCP reported that the product was, on average, 4.5 percent less than indicated on the label. Excess ice made up the difference in weight. And according to the National Fisheries Institute's Better Seafood Board, products made up of 10, 20 and 30 percent ice are often sold to restaurants. Whether operators realize it or not, that type of systemic fish fraud is costing operators and consumers.

But short-weight is not the only form of economic adulteration. Species substitution is another intentional fraudulent practice endemic in the industry. For operators who unknowingly serve a different species of fish than indicated on their menu, fish fraud can also damage the reputation and the success of their businesses and even result in violations and fines by regulatory agencies.

When Applied Food Technologies began to identify fish species through genetic testing in 2006, approximately 40 percent of fish tested for its clients was mislabeled. Just three years later, Applied Food Technologies reported a 70 percent reduction in species substitution for all its clients.

Statistics from Applied Food Technologies demonstrate that routine and random testing significantly reduces the likelihood for fish species substitution. But keep in mind that these stats are only for companies actively testing their fish products. Those not testing their fish may have seen little to no improvement.

To ensure that the seafood you are buying is everything it's supposed to be, operators must take an active approach to vetting suppliers. And with hundreds of species of fin fish and shellfish coming from hundreds of sources around the world, operators must depend on these suppliers to be an intermediary.

When you're dealing with seafood suppliers, it is crucial to ask the right questions. If they are willing to answer your questions, it is a good indication they are reputable. Here are some questions every seafood supplier should be able to answer:
  • Where and how is your seafood sourced?
  • How do you know the product is labeled properly for species and weight?
  • Do you have a Hazard Analysis Critical Control Point (HACCP) plan in practice?
  • What measures do you take to mitigate the risk of fish fraud?
What you can do
If you find a problem with the seafood you're receiving, notify your supplier. If you think you're purchasing mislabeled fish, let your local health department and/or the Food and Drug Administration (FDA) know. You can reach the FDA at (888) SAFEFOOD ([888] 723-3366).

Chef Mark Eggerding is senior vice president of sales and marketing for U.S. Foodservice, one of America's premier foodservice distributors offering more than 43,000 national, private label and signature-brand items and services to more than 250,000 customers nationwide. In the fall of 2005 U.S. Foodservice began working with the Applied Food Technologies lab to develop and implement one of the first fish DNA-testing methods that would help the food distributor better monitor and ensure its seafood supply.
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IPC donates $20,000 for Haiti relief efforts

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The Idaho Potato Commission (IPC) announced that it will donate $20,000 to the Feed My Starving Children organization to help assemble and distribute 230,000 Manna Pack-Potato meals to Haitian citizens. MannaPack-Potato is a "first food" designed specifically for malnourished children with diarrhea. It contains potato granules, soy flour, vitamins, minerals and sweet potato flavoring. The Manna Pack-Potato meals will be assembled at a Mobile Pack-Potato event in Boise, Idaho, this August by volunteers who will pack, seal, box and place the 230,000 meals onto pallets and prepare them for loading and shipping.

"The Idaho Potato Commission is extremely proud to support this volunteer-driven, humanitarian organization that provides meals to millions of hungry and malnourished people around the world," said Frank Muir, president and CEO of IPC, in a statement. "Of course in recent days, all of our attention has turned to Haiti. The commission has looked at many different ways to provide aid to the Haitian people. We feel that the Feed My Starving Children donation will allow us to do exactly what we need to do--which is to put nutritional food directly into the hands of those who need it most, especially the children."

For more information, visit www.fmsc.org or www.idahopotato.com.
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Wrap-up of the 2010 FENI Summit

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Despite bitter winter temperatures, nearly 200 chef-educators flocked to Chicago Feb. 12 to 15 for the 12th Annual Foodservice Educators Network International (FENI) Educators Summit, hosted at the Hotel Allegro and Kendall College. Between the Master Classes, special guest speakers, networking sessions and sponsored events, the FENI Summit provided opportunities for educators to share with their peers and gather new ideas to bring back to their schools. Be sure to check out our Web site at www.fenisummit.com for event images, sponsor and partner links, as well as information on FENI award winners and the Poster Board Presentations.

(l to r) Chef Charlie Trotter receives an honorary medallion from FENI executive director Daniel von Rabenau

Among this year's FENI Summit highlights, on Sunday, Feb. 14, guest speaker and famed chef/restaurateur Charlie Trotter discussed leadership in the kitchen and beyond, as well as the responsibilities and merits of opting for a career in customer service before a roomful of attendees. Below are some notable quotes from his 45-minute speech.
"Leadership is not about leading other people. It's about leading yourself."

"We must be able to articulate these ideas and move these things forward. We are always students."

"Food is not the most important part of the experience. Service is more important than food."

"You'll either serve people or be served for the rest of your life. I'd rather serve people because it's much more interesting to be on the giving end."
During the conference, FENI also recognized several culinary educators for their tireless efforts toward bettering the field of culinary education.

FENI executive director Daniel von Rabenau with Excellence in Culinary Education award winner Chef Christopher Koetke, dean of the School of Culinary Arts at Kendall College, Chicago (photo credit: Eric Futran)

 FENI presented its inaugural award for Excellence in Culinary Education to Christopher Koetke, dean of the School of Culinary Arts at Kendall College in Chicago. Following an exhaustive evaluation by judges representing various facets of the foodservice industry, this award, which will become annual beginning this year, honors extraordinary accomplishment and leadership within the foodservice-educator community, as well as overall impact on the field of culinary education. Chef Koetke's influence extends beyond the classroom to serve the foodservice industry as a whole. In addition to unparalleled commitment to helping other educators reach their fullest potential, he is an inspiration to students and has demonstrated true leadership in positioning Kendall College in Chicago as one of the premier culinary-arts programs in the nation. Koetke has taught at The School of Culinary Arts at Kendall College since January 1998. He was named associate dean of the culinary school in 2002 and dean in 2005. Certified by the ACF as an executive chef and culinary educator, Koetke is a board member of the American Culinary Federation (ACF) Foundation Accrediting Commission, the Illinois Restaurant Association Educational Foundation, Slow Food Chicago and the International Foodservice Editorial Council, as well as a founding board member of the Greater Midwestern Foodways Alliance. He is also the host of the Midwest Emmy-nominated cooking show, "Let's Dish," on the Live Well HD television network. Last year with his co-author, he released The Culinary Professional, a comprehensive introductory high-school culinary-arts textbook. In 2009, he was named Cooking Teacher of the Year by the International Association of Culinary Professionals (IACP). Chef Koetke also presented a speech on the future of culinary education to FENI attendees Feb. 15.

FENI executive director Daniel von Rabenau with Secondary Educator of the Year award winner Chef Ana Plana, culinary arts teacher, Maritime and Science Technology (MAST) Academy, Key Biscayne, Fla. (photo credit: Eric Futran)

The 2010 FENI Secondary Educator of the Year is Ana Plana. Chef Plana is a culinary arts teacher at Maritime and Science Technology (MAST) Academy in Key Biscayne, Fla., and has taught 9th through 12th graders at MAST Academy since 2007. As the school's only food-production and event-planning instructor, she not only teaches during class time, but also heads up a variety of school and student events to offer students real front- and back-of-house experience and the chance to showcase their work. As a former board member of Les Dames d'Escoffier International, Plana uses her experience and contacts from the catering and event planning industry to arrange internship opportunities, guest speakers and financial support for her students and for the school. A sponsor of Women of Tomorrow for the past two years, Plana acts as a mentor to the young women at MAST, ensuring they have strong female role models when they begin their careers. Last year, she received a grant from Slow Food to plant an edible garden at the school, which will be used to teach students to appreciate and understand organic gardening.

FENI executive director Daniel von Rabenau with Postsecondary Educator of the Year Chef Rolando Robledo, assistant professor of culinary arts, Johnson & Wales University, Providence, R.I. (photo credit: Eric Futran)

The 2010 FENI Postsecondary Educator of the Year is Rolando Robledo. Chef Robledo has been assistant professor of culinary arts at Johnson & Wales University in Providence, R.I., for the past six years and uses prior foodservice industry experience at restaurants such as The French Laundry, Rain and Aquavit to inspire and motivate students. While at Johnson & Wales, he earned a master of arts in teaching and received certification as an executive chef from the ACF. In 2007, Robledo won the Faculty Recognition Award for best educator in the college of culinary arts--the only award voted on by Johnson & Wales students. An advocate for sustainability, Robledo has led the Green Collaborative at Johnson & Wales as faculty adviser, helping students incorporate environmentalism and sustainability into their lives and work.

FENI executive director Daniel von Rabenau with FENI medallion honoree Chef Jacquy Pfeiffer, French Pastry School, Chicago (photo credit: Eric Futran)

Also honored at this year's FENI Educators Summit for his continued dedication to FENI over the years was Jacquy Pfeiffer of the French Pastry School. Chef Pfeiffer was presented a medallion that symbolizes his creative and continuous efforts to enhance the quality of culinary education. Pfeiffer founded the French Pastry School with Sébastien Canonne, MOF, to fill the need for a premier international institution of pastry arts education, based on superb instruction, superior equipment and top-quality ingredients. The French Pastry School's team of award-winning instructors has grown to a faculty of eleven, including a Master Baker, Master Cake Artists and Pastry World Champions--several of whom also taught baking and pastry Master Classes at this Year's FENI Summit.

For more information about the FENI Summit, visit www.fenisummit.com. And be sure to mark your calendars: The 13th annual FENI Summit for professional culinary development will be held Feb. 19 to 21, 2011, in Chicago. Visit www.fenisummit.com and read upcoming issues of Chef Educator Today magazine for updates as we continue to develop next year's program.
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APPCA awards personal chef Borchardt Chef of the Year

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The American Personal & Private Chef Association (APPCA) named Carol Borchardt, chef and proprietor of A Thought for Food, greater Memphis, Tenn., the association's 2010 Chef of the Year. APPCA founder and executive director Candy Wallace presented the award to Borchardt during the 2010 APPCA conference, which was hosted by Kendall College's School of Culinary Arts in Chicago.

(l to r) Carol Borchardt receives the APPCA Chef of the Year Award from founder and executive director Candy Wallace

Active in the APPCA for many years, Borchardt helped write the Personal Chef International Code of Ethics and has served on the organization's executive advisory committee. She opened A Thought for Food in 2002 after after receiving business training through the APPCA's education arm, the American Personal Chef Institute. For more information on Borchardt and her business, visit www.athoughtforfood.com.
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Chefs advance to second tryout for ACF Culinary Team USA

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Fifteen of 26 competing chefs have qualified to compete in the second of two culinary competitions to determine which six chefs will represent the United States on American Culinary Federation (ACF) Culinary Team USA at the Culinary World Cup in Luxembourg this November and at the 2012 International Culinary Art Exhibition (IKA), also known as the "culinary Olympics," in Erfurt, Germany. The first tryout for ACF Culinary Team USA was held Feb. 19 to 21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. The top 15 received medals and will advance to the hot-food segment April 11 at Elgin Community College. The qualifying chefs, by medal category, are:

Gold medal winners

Timothy Bucci, CEC, CCE, CHE, associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter

Adam Heath, CSC, executive sous chef, River Oaks Country Club, Houston; ACF National Chapter

Joseph Leonardi, CEC, executive chef, Somerset Club, Boston; ACF Rhode Island Chapter

Timothy Prefontaine, CEC, executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter

Silver medal winner

Kevin Storm, CEC, CCA, AAC, executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.

Bronze medal winner

Kevin Doherty, CEC, CCA, regional executive chef, Delaware North Cos., Boston; ACF Epicurean Club of Boston

George Gonzalez, executive chef, Sodexo, Nashville; ACF Middle Tennessee Chapter

Scott Green, CEC, executive chef, Delaware North Cos., Hamburg, N.Y.; ACF of Greater Buffalo, N.Y.

Brian Joseph Moll, CC, sauté cook, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter

Daryl Shular, CCC, corporate executive chef, Performance Foodservice–Milton's, Oakwood, Ga.; ACF Greater Atlanta Chapter

Rudy Smith, CEC, corporate chef, Unilever Foodsolutions, Lisle, Ill.; ACF National Chapter


Orlando Santos, CEPC, executive pastry chef, The Duquesne Club, Pittsburgh; ACF Pittsburgh Chapter

Eddie Tancredi, sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter

For more information on ACF, click here.
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