ConAgra Foodservice announces Ro*Tel® Recipe Showdown!

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ConAgra Foodservice is offering the opportunity for foodservice operators to showcase their creativity in the Ro*Tel® Recipe Showdown. The contest will highlight the unique versatility of Ro*Tel as operators find new and exciting ways to add a zesty kick of flavor to their recipes.

 
Open to all U.S. foodservice operators, the Ro*Tel Recipe Showdown! encourages contestants to submit recipes ranging from snacks and appetizers to soups and entrées. Operators will create recipes using Ro*Tel 28-ounce Diced Tomatoes & Green Chilies and entries will be judged on creativity, taste, appeal, ease of preparation, and applicability within foodservice. The top three operators will win prizes in the amounts of $5,000, $2,500, and $1,000 respectively.

For entry forms and details on the Ro*Tel Recipe Showdown!, please visit www.reply4info.com/rotelrecipecontest. Entries will be accepted January 1 through March 31, 2011.

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Sullivan University student Kara Schnaus selected finalist in the Cacao Barry L'Art du Chocolatier Challenge

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Sullivan University's Kara Schnaus, a student in the National Center for Hospitality Studies’ Baking and Pastry Arts Program, has been selected as one of six finalists in the Cacao Barry L’Art du Chocolatier Challenge. Schnaus will face off with five other contestants in Chicago on Jan. 10th, where the winning recipe will earn more than $10,000 in prizes.

Schnaus’ fellow contestants include Brad Hansel, French Pastry School; Veronica Espinoza, Le Cordon Bleu; Katrina Snelgrove, Pennsylvania College of Technology; Sean Pera, The Culinary Institute of America and Glynis Karnop, University of Alaska - Anchorage

Open to both culinary students and professionals, the Cacao Barry L’Art du Chocolatier Challenge features six prizes totaling over $35,000, including a grand prize package of $10,000, plus $1,000 in Cacao Barry products and a feature in a prestigious culinary publication.

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The January Issue of Chef Digital is Now Available

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Dear Chef Reader,

Welcome to Chef Magazine's January Digital Edition. Chef's January Cover

 Check out the online-exclusive articles in this issue:

  • Silk Purses
    In our recipe roundup of underutilized meat cuts, Chef Magazine brings you inventive and budget-conscious menu ideas such as lemon avocado-oil marinated flank steak with avocado chimichurri sauce, Beijing noodle salad, pork carnitas salad with cabbage, green beans and Dijon vinaigrette, and more. Chef wine consultant Marlene Rossman offers just the right wine pairing for each dish.

  • One-Pot Wonders
    Hearty, flavor-packed, one-bowl meals can offer comfort and sustenance without all the fuss. Chef offers a selection of savory menu ideas such as spring onion soup au gratin and wild Alaska Pollock curry, among others, as well as a slightly sweet country breakfast cereal. Beverage pairings by Marlene Rossman.

  • Thought Leadership on the Cutting Edge
    With the North American Association of Food Equipment Manufacturers (NAFEM) biennial trade show just around the corner (February 9-12, 2011),     Chef highlights three not-to-be-missed seminars where industry experts will discuss topics such as outside-the-box business thinking, corporate responsibility and future food and equipment trends.

    • The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

    • Easily share articles via e-mail
    • Click on hyperlinks in both articles and advertisements to obtain further resources
    • Zoom in and out of articles and advertisements
    • Instantly search by keyword for the content in the current issue or the archives
    • Print articles and/or download for offline viewing

    The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety.

    Click HERE to begin reading now!

    We hope you enjoy this issue.
    Feel free to contact us with your thoughts and feedback at chef@talcott.com.

    Sincerely,
    The Chef Team
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    The Culinary Trust Announces 2011-2012 Scholarship Program

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    The Culinary Trust, the International Association of Culinary Professional's (IACP) philanthropic foundation for 26 years, will accept scholarship applications for formal culinary education and independent study now through March 1, 2011. The 23 scholarships offer an assortment of funding opportunities from accredited culinary schools and organizations worldwide, including two grants named in honor of founding trustee Julia Child.

    Scholarship Chair, Jessica Bride, says "The Culinary Trust scholarship program is a one-stop-shop for people seeking financial aid for culinary school or professional development programs. It is rare to have so many incredible opportunities in one place." Scholarship selection is based on merit, foodservice work experience, culinary goals, skills and references.

    In order to qualify:
    • Applicants to vocational, associates or bachelors degree scholarships do not need to have foodservice experience unless required for admission to the program of study.
    • Applicants to continuing education & advanced degree scholarships must have two-years of foodservice or related industry experience unless otherwise stated.
    • Applicants to vocational, associates and bachelors degree and continuing education scholarships are required to submit a two-page essay (double-spaced) illustrating their culinary goals.
    • Applicants to independent study scholarships will provide a project proposal in place of the essay.
    • Applicants, who have been students at any time during the five-years prior to application, must have a 3.0 grade-point-average (GPA) or higher and provide a transcript.
    • All applicants are required to submit two letters of professional reference on business or personal letterhead.
    • Independent research scholarship applicants must submit a project proposal with a budget, tentative travel dates and current resume.
    There is an application fee due upon receipt of application. The scholarships are valid from July 1, 2011 through June 30, 2012 (unless otherwise noted in the 2011-2012 Scholarship Program Listing) and applications must be postmarked by March 1, 2011.

    Visit The Culinary Trust's website at www.theculinarytrust.org to download the 2011-2012 Scholarship Program Listing & Application, or apply online at 2011-2012 Scholarship Application. Applications may also be received by contacting The Culinary Trust by mail at PO Box 273, New York, New York, 10013, by phone or fax at 646.224.6989, or by email at scholarships@theculinarytrust.org.
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    David Mouck Promoted to President of Robot Coupe USA

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    David Mouck has recently been promoted to the position of president/general manager at Robot Coupe USA. Prior to this new appointment, Mouck has served as vice president of sales & marketing and sales & marketing manager with the company for several years.


    Robot Coupe U.S.A. of Jackson MS is the inventor and leading innovator for commercial food processors and has a complete line of food processors, vegetable prep machines, vertical cutter mixers, Blixers, power mixers, juicers and extractors.
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    The NAFEM Show is Just around the Corner!

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    SPONSORED POST

    The greatest foodservice equipment and supplies show on earth only comes once every two years. And in February 2011, The NAFEM Show is back!
    • Meet with 500+ foodservice equipment and supplies manufacturers and get up close to their products.
    • Learn about emerging trends through free educational sessions.
    • Step away with new ideas to streamline and improve your operation's efficiency with innovative technology presented in the WHAT'S HOT! WHAT'S COOL!® new product gallery.
    Get your ticket for only $30 at www.thenafemshow.org.
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    Tamara Murphy to Release New Book: TENDER

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    James Beard Award winning Seattle chef Tamara Murphy, in collaboration with creative team Marlen Boivin, Jody Ericson Dorow and Nancy Gellos; publishing group ShinShinChez LLC; and an incredible community of farmers, cooks and eaters, is releasing a book of recipes and insights titled “TENDER: farmers, cooks, eaters - simple ways to enjoy eating, cooking and choosing our food.”


    Slated for a holiday release in December 2010, over 100 recipes are featured in the 264 pages, complemented by photos by Angie Norwood Browne and food stylist Patty Wittmann.

    Murphy, chef and former owner of Brasa, owner of the Elliott Bay Café and the soon-to-open Terra Plata, draws her inspiration globally and sources her products regionally. A former Food & Wine magazine Best Chef, in TENDER she demystifies how to create great tasting food easily and in most cases quickly.

    Tamara says, “My hope is that TENDER will rekindle the spirit of community, connect us to those who nurture our planet — our farmers — and bring back the joy of simple cooking.”

    The book is priced at $40 and will be available at www.shinshinchez.com; www.farmerscookseaters.com    ; Elliott Bay Book Company, and Elliott Bay Café.
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    Jeremy Smith of Harrah's Cherokee Casino & Hotel Wins Maple Leaf Farms "Discover Duck" Challenge

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    More than 200 chefs recently battled it out for the top billing in Maple Leaf Farms' “Discover Duck” Chef Recipe Contest, but it was Jeremy Smith who ultimately came out on top.


    Chef Jeremy Smith of Harrah’s Cherokee Casino & Hotel receives his $5,000 first prize in the “Discover Duck” Chef Recipe Contest from Cindy Turk, marketing manager of Maple Leaf Farms.

    Open to professional chefs from all foodservice segments and culinary students, this contest challenged entrants across the country to use their culinary creativity to showcase duck in innovative appetizers, salads, soups and entrees.

    Dishes were judged on originality, flavor, simplicity (easily sourced ingredients and ease of preparation) and accuracy of the recipe ingredients and method. In the end, Southern Crusted Duck with Wild Bunch Demi earned its creator, Chef Jeremy Smith, $5,000. Lead line cook at Harrah’s Cherokee Casino & Hotel, Marble, N.C., Smith wooed the judges with his potato-chip/pecan-crusted duck breast served with a mix of cremini, shiitake and oyster mushrooms.

    Other winners are as follows: Thomas Tannozzini, executive chef at Acts Retirement Life in Lansdale, Pa., snagged the $3,000 second prize for his Open Faced Tuscan Duck Sandwich; and Duck and Apple Tacos netted $1,500 for third-place winner James Kremer, executive chef of the Country Club of Peoria in Peoria Heights, Ill.

    “We were awed by the passion and talent demonstrated by the chefs and their breadth of creative duck preparations,” said Maple Leaf Farms’ marketing manager, Cindy Turk.

    To view the “Discover Duck” winning recipes, click here.
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    WCR announces Women Who Inspire Award winners

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    As part of Women Chefs & Restaurateurs' (WCR) national conference, seven women were honored for demonstrating excellence in the culinary and hospitality industries at the 11th Annual Women Who Inspire gala dinner on Nov. 7. The annual WCR Women Who Inspire Awards honor excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production and for a lifetime of culinary excellence.

    The 2010 Women Who Inspire Award recipients are:
    • WCR Barbara Tropp President's Award for a lifetime of culinary excellence--Kathy Cary, chef/owner, Lilly’s-A Kentucky Bistro, Louisville
    • WCR Community Service Award for contributions to community affairs--Virginia Paca, owner, Virginia Paca Architecture & Landscape Design, Pasadena, Calif.
    • WCR Golden Bowl Award for excellence in baking and pastry arts--Sherry Yard, pastry chef, Spago, Beverly Hills, Calif.
    • WCR Golden Fork Award for excellence in the dining room--Patricia Koyich, owner, Il Sogno, Calgary, Alberta, Canada
    • WCR Golden Goblet Service Award for excellence in the beverage profession--Dee Ann Quinones, owner, Drinks With Dee, Los Angeles
    • WCR Golden Plow Award sponsored by Bon Appétit Management Co. for excellence in growing or producing--Alisa Barry, founder and chief creative, Bella Cucina Artful Food, Atlanta
    • WCR Golden Whisk Award for excellence in the kitchen--Liana Robberecht, executive chef, Calgary Petroleum Club, Calgary, Alberta, Canada
    For more information, visit www.womenchefs.org.
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