- Roy Choi, Kogi BBQ truck, Los Angeles
- Matt Lightner, Castagna, Portland, Ore.
- Clayton Miller, Trummer's on Main, Clifton, Va.
- Missy Robbins, A Voce, New York City
- Jonathon Sawyer, The Greenhouse Tavern, Cleveland
- Alex Seidel, Fruition, Denver
- Mike Sheerin, Blackbird, Chicago
- John Shields, Town House, Chilhowie, Va.
- Jason Stratton, Spinasse, Seattle
- James Syhabout, Commis, Oakland, Calif.
--Chef Charles Carroll CEC, AAC, inspirational speaker, "Industry Voices," March/April 2010, Chef Magazine
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The National Restaurant Association (NRA) has launched the pilot of Greener Restaurants--a new, national program to recognize restaurants' environmental sustainability efforts. A limited number of restaurants have signed on to participate in the pilot before opening it to industry-wide participation in the next few months. Greener Restaurants will show operators how to save money while "going greener" and share their successes with guests.The goal of the Greener Restaurants program is to help restaurant operators save money and manage costs while incorporating sustainability practices throughout the restaurant. In addition, the program will help restaurants market their efforts to "go greener" to guests both on-site and online. It was developed with the input of restaurant operators and partners of the National Restaurant Association Conserve initiative--the Turner Foundation, Kendall College, Food Service Technology Center and EPA ENERGY STAR.
The program comprises a checklist of action items from which participants select areas of focus and build a profile on an interactive Web site (www.GreenerRestaurants.com). The checklist contains both smaller steps, such as using low-energy light bulbs, and larger moves, including equipment and remodeling. The checklist will be accompanied by resources and instructional videos to help the operator implement each practice and report progress.
The online profiles will become part of a consumer-oriented Web site with a nationwide search engine that will be part of the public launch of the program later this year. Participating restaurants will also receive a door decal and other marketing materials to highlight their commitment to sustainable practices to customers.
Association research shows that environmentally sustainable practices are important to today's consumers. Four out of 10 say they are likely to make a restaurant choice based on a restaurant's conservation practices. And restaurants are responding: 40 percent of full-service restaurants and 31 percent of quick-service restaurants plan to devote more resources to green initiatives in 2010.
Enter the Grade Me Recipe Contest for foodservice professionals, sponsored by Bush Brothers! Contestants have until May 14 to submit to www.grademerecipecontest.com an original side dish that incorporates at least one Bush's Best product. Anyone who visits the Grade Me Recipe Contest Web site can vote on the entries using an A to F scale. Contestants will have the chance to win $5,000 or an XL Big Green Egg grill in addition to being showcased as a Bush Brothers featured chef. Voting ends May 31, and the winners will be notified by June 11. For more information, visit www.grademerecipecontest.com.
(l to r) Judy Schad of Capriole Farms, Kathy Cary of Lilly's, Laurent Géroli of The Brown Hotel, Susan Goss of West Town Tavern and Gale Gand of TruJoining The Brown Hotel's executive chef Laurent Géroli in preparing a five-course dinner in honor of Women's History Month that evening was cheesemaker Judy Schad of Capriole Farm, Warfordsburg, Pa.; chef Kathy Cary of Lilly's, Louisville; chef Katie Payne of Sullivan University; and Chicago chefs Susan Goss of West Town Tavern; and Gale Gand of Tru. NCHS faculty and students prepared hors d'oeuvres during the reception portion, which featured cocktails from mixologist Joy Perrine.
Bryce Quick, deputy administrator for the USDA's Food Safety and Inspection Service, addresses conference attendees"Educating consumers and food handlers on how to prepare safe food is critical," Bryce Quick, deputy administrator for the USDA's Food Safety and Inspection Service (FSIS), told attendees. "The collaboration and insights of everyone here is vital as the USDA explores and tests myriad ... technologies and approaches to reach these audiences."
Conference topics included the use of social media to better reach consumers on food safety issues, how important it is to tailor the message to the audience and food safety as a shared responsibility. For more information about the 2010 Food Safety Conference visit www.fsis.usda.gov/Atlanta2010.
The National Restaurant Association (NRA) launched the the third annual NRA Show Hot Chef Challenge 2010 this week, inviting professional chefs to submit a video to www.youtube.com of themselves preparing their favorite recipe using fresh produce.YouTube users will rate the video submission to select the top three finalists, from which one will be chosen as the winner by celebrity chef Marcus Samuelsson. The winner will travel to Chicago to showcase his or her winning recipe and cook alongside Samuelsson at the 2010 NRA Restaurant, Hotel-Motel Show’s World Culinary Showcase on May 22 at McCormick Place. The winner will also receive accommodations for three days and two nights at the Affinia Hotel Chicago and a special dinner with wine pairings at Samuelsson's Chicago restaurant C-House.
Interested chefs and cooks should submit an original video demonstrating their recipe at www.youtube.com/hotchef2010 or www.restaurant.org/show by April 29. Videos should be no longer than two minutes and recipes must include at least one fresh produce item, plus any other ingredients of their choice.