Chef's Stirrings e-Newsletter, March 18, 2013
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 visitChef's Stirrings blog.
Chef Magazine is also available digitally. If you would like to view the 2013 March/April digital issue, please click here. Register here for free to receive Chef Digital directly to your inbox.
In this issue of Chef's Stirrings:
• Foodservice Educators Network International Nominated as Magnificent Site for Chefs
• The Chefs Collaborative Cookbook is Now Available Nationwide
• Monroe College Culinary Students Took Second and Third Place in the Inaugural Junior US Pastry Championship
• Indian Harvest Celebrates the International Year of Quinoa
• Moffat US Convection Ovens Appoints Peter Carroll Executive Chef
• EPA Names Scotsman Ice Systems 2013 ENERGY STAR Partner of the Year
• Advantage Waypoint Acquires Innovative Foods in Hawaii
• Keynote Presentation at NRA Show 2013: Howard Schultz
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine
 |
Foodservice Educators Network International Nominated as Magnificent Site for Chefs
Foodservice Educators Network International (FENI) has been nominated to be included on the list of 100 Magnificent Sites for Chefs on CulinaryPrograms.net.
Foodservice Educators Network International (FENI) has been nominated to be included on the list of 100 Magnificent Sites for Chefs on CulinaryPrograms.net.
Gourmet cooking is an international obsession and the proliferation of chefs on social media, reality television, and even writing books has stoked the public appetite for luxury cuisine to new heights. Since this has generated new interest in studying the culinary arts in a formal higher-education setting, CulinaryPrograms.net is trying to help their readers learn more about this career as they make decisions about how to pursue their culinary passion. CulinaryPrograms.net put together a list of 100 sites that aspiring chefs would do well to follow, since they're at the top of the culinary heap or moving fast in that direction.
For the list of the 100 sites for aspiring chefs, please visit culinaryprograms.net/sites-
 |
The Chefs Collaborative Cookbook is Now Available Nationwide
The Chefs Collaborative Cookbook, published by The Taunton Press, is now available for purchase nationwide. The book features great recipes that highlight the way sustainability-minded chefs are cooking now, beautiful photos, and sidebars with information about how to make sustainable choices.
The Chefs Collaborative Cookbook, published by The Taunton Press, is now available for purchase nationwide. The book features great recipes that highlight the way sustainability-minded chefs are cooking now, beautiful photos, and sidebars with information about how to make sustainable choices.
With over 115 original recipes from over 115 of America's best chefs, The Chefs Collaborative Cookbook celebrates that revolution and translates the tenets of sustainable food production into actual recipes that most any home cook can prepare. The book is divided into four sections that focus on vegetables, fruits, and other edible plants; meat and poultry; fish and seafood; dairy and eggs. Each section features sumptuous recipes and also provides information about the principles of sustainably around those "main" ingredients, with information provided by, farmers, artisan producers, breeders, environmentalists, and activists. The visually rich package contains over 50 finished dish photos.
Ruth Reichl, former editor of Gourmet and Author of Garlic and Sapphires, stated, "Many chefs - and their books - pay lip service to the sustainable ideal. This book does more than that. It offers really wonderful recipes for food that is gorgeous and good for both you and the planet. It's given me so many great ideas."
For more about Chefs Collaborative, please visit chefscollaborative.org.
Monroe College Culinary Students Took Second and Third Place in the Inaugural Junior US Pastry Championship
On Monday, March 4, three Monroe College students competed in the inaugural Junior US Pastry Championship during the International Restaurant and Foodservice show at the Jacob Javits convention center. BBA Hospitality Management graduate and Monroe MBA student Shamel Donigan, Jamaica, NY, BBA Hospitality students,
On Monday, March 4, three Monroe College students competed in the inaugural Junior US Pastry Championship during the International Restaurant and Foodservice show at the Jacob Javits convention center. BBA Hospitality Management graduate and Monroe MBA student Shamel Donigan, Jamaica, NY, BBA Hospitality students,
Katrina Vasquez, Bronx, NY and Maria Wu, Flushing, NY were all selected as finalists to square off for the title Junior US Pastry Chef. Katrina Vasquez finished third and Maria Wu finished second place in the field of ten students selected to compete. Each student had to produce a plated dessert, a confectionary showpiece with chocolate and sugar and one variety of petit four. All three students did an outstanding job and earned high marks from the judges. All of the students in the competition were all coached by top pastry chefs in the country, including Monroe's own Chef Ebow Dadzie, the 2008 US Pastry Chef of the year, and Chef Gerard Molloy, who has a wealth of national and international competition experienc.
"It was wonderful watching these students maintaining their composure in a pressure-filled public venue and no surprise since they are all outstanding students and young culinarians," said Chef Tracy Zimmermann, Chairperson for Culinary, Baking, and Pastry. Overall, it was an impressive showing and it positioned the Monroe College Baking and Pastry program among the top programs in the region.
For more information about Monroe College, please visit www.monroecollege.edu.
 |
Indian Harvest Celebrates the International Year of Quinoa
In the midst of the challenge of increasing production of quality food in the context of climate change, the world's population is increasingly looking to quinoaâ”the ancient grain of the Incasâ”as one solution to those countries suffering from food insecurity.
In the midst of the challenge of increasing production of quality food in the context of climate change, the world's population is increasingly looking to quinoaâ”the ancient grain of the Incasâ”as one solution to those countries suffering from food insecurity.
The United Nations General Assembly thus declared 2013 the International Year of Quinoa, launched Feb. 20, in recognition of ancestral practices of the Andean people, who have managed to preserve quinoa, a high-protein whole grain, in its natural state as food for present and future generations.
Indian Harvest, the foodservice industry's best-known supplier of exotic and heirloom grains, grain blends, beans and legumes, joins the United Nations' initiative by showcasing the high nutrition and cooking versatility of quinoa via a range of promotions through the end of 2013 and beyond that include a focused customer strategy; the use of interactive social-media platforms; educational programming for students enrolled in K-12 through college; and menu-concept development inspired by prevailing and emerging ingredient, flavor, cooking and health trends.
"Quinoa is the only grain that is a complete protein containing all eight amino acids essential to optimum health, which is why nutritionists commonly refer to it as a 'super grain,'" says Michael Holleman, Indian Harvest's director of culinary development. "Although quinoa is native to countries of the Andean region, its cultivation has transcended continental boundaries to embrace North America and Europe while showing promise in Africa and India. Through quinoa, Indian Harvest enthusiastically supports the United Nations in exploring meaningful, long-lasting solutions to world hunger."
The U.N.'s International Year of Quinoa establishes the first step in an ongoing process to focus world attention on the role that quinoa's biodiversity and nutritional value play in providing food security, as well as promoting health and poverty eradication. The initiative is expected to be a medium to enable the exchange of information and generate medium- and long-term programs and projects for the sustainable development of the cultivation of quinoa globally.
Indian Harvest offers the highest-quality Bolivian quinoa in white, red and black varieties. Tri-Color Quinoa, introduced in 2012, is available through Indian Harvest Boutique. All four quinoa offerings are naturally gluten free. Additionally, signature grain products featuring quinoa include Golden Jewel Blend®, Mountain Red Blend™, Rio Medley™ and Sunrise Blend with Quinoa Flakes®.
For more information on the International Year of Quinoa, visit www.fao.org/quinoa-2013/home/
Moffat US Convection Ovens Appoints Peter Carroll Executive Chef
Moffat Inc., specializing in the design, manufacture, distribution and after-sales support of commercial convection ovens, proofers and holding cabinets, is pleased to announce the appointment of Peter Carroll as Executive Chef for Moffat US. Peter will be responsible for Executive Chef Services with respect to new product development, new customer development, and ongoing product and customer support, with a focus on national accounts.
Moffat Inc., specializing in the design, manufacture, distribution and after-sales support of commercial convection ovens, proofers and holding cabinets, is pleased to announce the appointment of Peter Carroll as Executive Chef for Moffat US. Peter will be responsible for Executive Chef Services with respect to new product development, new customer development, and ongoing product and customer support, with a focus on national accounts.
"Peter has the technical experience to guide Moffat's newest concepts that go beyond standard requirements and create high performance, cost effective, energy efficient oven products," says PJ Loy, VP of sales, Moffat, Inc.
Peter has over 30 years of experience in the Foodservice Industry, most recently as an Executive Chef for International Traders, Inc., a dedicated master distributor in the chain restaurant industry. In this position he assisted with R&D and was responsible for menu development and ideation showings for all food products from vendors within the ITI system. Prior to that, he was with Ali Group North America for nine years in various roles.
For more information on Moffat call visit http://www.moffat.com
EPA Names Scotsman Ice Systems 2013 ENERGY STAR Partner of the Year
The U.S. Environmental Protection Agency (EPA) has named Scotsman Ice Systems as a 2013 ENERGY STAR Partner of the Year for its outstanding contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and educating consumers about energy efficiency. Scotsman Ice Systems' accomplishments are to be recognized March 26 at an awards ceremony in Washington, D.C. An ENERGY STAR partner since 2011, this is the second year in a row that Scotsman Ice Systems has earned the Partner of the Year award.
The U.S. Environmental Protection Agency (EPA) has named Scotsman Ice Systems as a 2013 ENERGY STAR Partner of the Year for its outstanding contribution to reducing greenhouse gas emissions by manufacturing energy-efficient products and educating consumers about energy efficiency. Scotsman Ice Systems' accomplishments are to be recognized March 26 at an awards ceremony in Washington, D.C. An ENERGY STAR partner since 2011, this is the second year in a row that Scotsman Ice Systems has earned the Partner of the Year award.
Scotsman Ice Systems offers more than 35 ENERGY STAR qualified models. Additionally, 26 Scotsman ice machines are rated for the maximum Consortium for Energy Efficiency (CEE) Tier 2-rated performance criteria, which exceeds the current ENERGY STAR standard. Scotsman has more CEE Tier 2-certified machines than any other ice machine manufacturer.
In 2011, Scotsman launched the Prodigy® Advanced Sustainability™ line of ice machines. These machines save more energy and water than previous models due to ice-level management, which optimizes ice production while offering an average of 10 percent higher ice-making capacity than other ice machines.
Over the last 20 years, with help from ENERGY STAR, American families and businesses have saved more than $230 billion on utility bills and prevented more than 1.8 billion metric tons of greenhouse gas emissions.
The 2013 Partner of the Year Awards are given to manufacturers and retailers that successfully promote and deliver ENERGY STAR qualified products, saving consumers money and reducing greenhouse gas emissions. Award winners are selected from the nearly 20,000 organizations that participate in the ENERGY STAR program.
"Through their commitment to producing quality energy-efficient ENERGY STAR products, Scotsman Ice Systems has demonstrated their commitment to saving consumers money and protecting our environment," said Bob Perciasepe, Acting Administrator, U.S. Environmental Protection Agency. "Scotsman Ice Systems is recognized today for this outstanding effort that has helped protect the climate for all Americans."
For more information, visit www.scotsman-ice.com.
 |
Advantage Waypoint Acquires Innovative Foods in Hawaii
Advantage Waypoint has announced the acquisition of Innovative Foods in Honolulu, Hawaii. This acquisition supports the Advantage Waypoint strategy of continuously strengthening its leadership positions in every major market. It also supports Advantage Waypoint's focus of adding value through strategy integration, planning, and superior execution for all the foodservice channel participants: manufacturers, operators, and the distribution community.
Advantage Waypoint has announced the acquisition of Innovative Foods in Honolulu, Hawaii. This acquisition supports the Advantage Waypoint strategy of continuously strengthening its leadership positions in every major market. It also supports Advantage Waypoint's focus of adding value through strategy integration, planning, and superior execution for all the foodservice channel participants: manufacturers, operators, and the distribution community.
As a major presence in the Hawaiian market, Innovative Foods represented leading brands to the foodservice market. Innovative covered the entire Hawaiian island group and have been providing services for more than 10 years. This acquisition continues to expand the Advantage Waypoint market depth in this market providing unequaled service to all of the Advantage Waypoint clients and customers. Founder, Craig Nagano and his team will be a core resource for Advantage Waypoint and will continue to be an integral part of the organization; enhanced by the Advantage Waypoint technology, systems, processes and resources.
Bud Taylor, CEO of Advantage Waypoint stated; "The acquisition and integration of Innovative Foods into Advantage Waypoint expands our ability to serve all of our clients and customers in Hawaii, and throughout the National footprint. We are pleased to welcome them into the Advantage Waypoint system".
For more information regarding Advantage Waypoint, please visit www.stockdaleco.com.
 |
Keynote Presentation at NRA Show 2013: Howard Schultz
On Sunday, May 19 at the NRA Show in Chicago, IL, Howard Schultz, chairman, president and chief executive officer of Starbucks, will deliver the keynote presentation, ""Transforming Companies for the Future: Balancing Profit with a Social Conscience".
On Sunday, May 19 at the NRA Show in Chicago, IL, Howard Schultz, chairman, president and chief executive officer of Starbucks, will deliver the keynote presentation, ""Transforming Companies for the Future: Balancing Profit with a Social Conscience".
Howard Schultz first walked into Starbucks in Seattle's Pike Place Market in 1981. Drawn to Seattle and its extraordinary coffee culture, Howard moved from his native New York and joined Starbucks in 1982 as director of operations and marketing when the company had only four stores. Today, Starbucks is the premier purveyor of the finest coffee in the world, with more than 18,000 stores in 62 countries.
From the beginning, Howard set out to build a different kind of company - one that instills a sense of humanity and demonstrates respect and dignity. In the early days, Howard created two landmark programs that form the foundation of Starbucks culture. First, Starbucks offered comprehensive health coverage for eligible full- and part-time workers, among the first in the retail industry. Second, Starbucks offered partners (employees) equity in the company in the form of stock options, called Bean Stock. These early investments in people have proven that you can build a business that is profitable while sharing its success with partners and the community.
Howard continues to transform the company, bringing Starbucks to sustainable, profitable growth with a renewed focus on coffee heritage, innovation, the customer experience and making its partners proud. He has also galvanized leaders both inside and outside the company to take action to help local communities, including the effort he spearheaded in 2011 called Create Jobs for USA, a campaign designed to create and sustain small business job creation.
The profits from the sales of his best-selling books Onward: How Starbucks Fought for Its Life without Losing Its Soul (2011) and Pour Your Heart Into It (1997) are donated to the Starbucks Foundation, which supports the company's commitment to community globally; and the CUP Fund, which provides financial relief to partners facing emergency situations.
At the heart of the Starbucks Experience today, just as it has been from the beginning, is Starbucks mission to inspire and nurture the human spirit - one person, one cup, and one neighborhood at a time. Attendees can register for the NRA Show here now for 50% off:show.restaurant.org/Attend/
