National Restaurant Association Educational Foundation seeks nominations for 2012 Awards

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The National Restaurant Association Educational Foundation is encouraging restaurant industry professionals to help identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award, and the Thad and Alice Eure Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation (NRAEF) awards nomination deadline is August 31, 2011 and nomination forms can be found at www.nraef.org/awards. Submissions can be made online, mailed or faxed to (312) 566-9733.

“We are looking to all leaders in the hospitality business to nominate their shining stars – the valued individuals who go the extra mile both personally and professionally to serve and bring public focus to restaurants and foodservice through their works,” said Lynette McKee, executive director of the NRAEF. “This is a tremendous opportunity not only for companies to recognize their own leaders and industry partners, but also to bolster relationships between operators and suppliers and their clients.”

Lynette McKee, NRAEF executive director
The NRAEF Awards program dates back more than 25 years and serves to recognize the top philanthropists, community leaders, and educators in the restaurant and foodservice industry. For these prestigious awards, the NRAEF is seeking candidates who embody the NRAEF mission of strengthening and growing the industry through education, community engagement and promotion of career opportunities.  

Candidates for each award must demonstrate an outstanding commitment to education and excellence within the restaurant and foodservice industry. Specific requirements for each award include:

  • College of Diplomats - Established in 1974, the College of Diplomats is a select group of industry professionals who exemplify the philanthropic spirit of the industry in support of the NRAEF’s mission. Up to three individuals can be inducted into the College of Diplomats each year and each member must be a role model for businesses in his/her community. Past Diplomats include: Alice Elliot, Jackie Trujillo, Norman Brinker, James Maynard, and Emeril Lagasse  
  • Michael E. Hurst Lifetime Achievement in Education Award - To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst – a respected and successful restaurant operator and firm advocate of industry education – the NRAEF awards the Michael E. Hurst Lifetime Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education. The award is presented to an eligible current or retired post-secondary and/or graduate professor or administrator who has dedicated his/her career to academic instruction in the field of hospitality, culinary or foodservice management. Past Michael E. Hurst Lifetime Achievement in Education recipients include: Ferdinand Metz, CMC, Ray Kavanaugh, Ed.D, and Morris J.W. Gaebe  
  • Thad and Alice Eure Ambassador of Hospitality Award - The NRAEF’s highest distinction, the Thad and Alice Eure Ambassador of Hospitality Award is presented annually to an individual who has shown extraordinary achievement and exemplary leadership in bringing public focus to the hospitality industry through philanthropy and community service. The award is named for Thad and Alice Eure who, as philanthropists and restaurateurs, generously gave of their time and resources to the industry. Past Thad and Alice Eure Ambassador of Hospitality Award recipients include: Ralph Brennan, Bill Marriott, S. Truett Cathy, and Joe Lee
The 2012 awards will be presented to recipients during NRAEF events taking place during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.
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Women Chefs & Restaurateurs (WCR) announces 2011 scholarship recipients

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WCR today announced beneficiaries of its 2011 Scholarship and Internship Program.

Through the program, professional and student members of WCR not only receive opportunities to travel abroad to such countries as China, France, Ireland, Italy and Scotland, they also gain professional skills and inspiration from local industry leaders who generously donate their time and resources to advance the professional development of women in culinary, hospitality and related fields.

WCR will introduce next year’s Scholarship and Internship Program at its 2011 national conference, Nov. 5-7 at the Hyatt Regency Cambridge, Cambridge, Mass.

Listed below are the following recipients of 2011 Scholarships and Internships:

“Capital’izing Internship at Hank’s Oyster Bars 
Theary So, San Jose, Calif.

Anna Tasca Lanza Cooking School, Palermo, Italy 
Linda Sarris, Brooklyn, N.Y.

Barbara Tropp Memorial Internship, Beijing
Jannequin Bennett, Richmond, Va.

Bread Baking Internship at Amy’s Bread, New York
Lila Colello, Upper Darby, Pa.

Catherine Brandel Fellowship
Dana Cox, Chicago

Center Yourself with an Internship at Kripalu Center for Yoga & Health
Joy Marr, Lookout, W.V.

Cooking in France with Dorothee Alexander
Celeste Regina Scarlett, Maumee, Ohio

Internship with Bon Appétit Management Company in Silicon Valley
Annie Johnston, Bend, Ore.

Johnson & Wales University's College of Culinary Arts Scholarship
Kelsey Oliver, Swannanoa, N.C.

Learn to Grow Vegetables without Chemicals in Ireland 
Claire Dunlap, Auburn, Calif.

Lonestar Luxury Bed & Breakfast Internship in Scotland
Lebby Campbell, New York

New Orleans Internship with Susan Spicer, Bayona
Bonnie Lynn Mankoff, Las Vegas, Nev.

Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C.
Amy Copperman, Arlington, Mass.; Annmarie Matt Chelius, Ocean City, N.J.; Hillary Bergh, Mountain View, Calif.; Janet Lathrop, Holly Hill, Fla.; Veronica Butler, Chicago

Pastry Internship at Orson & Citizen Cake, San Francisco
Gina Conedera, Oakland, Calif.

The Culinary Institute of America ProChef Certification Program 
Keisha Happy, Pembroke, Fla.

The Culinary Institute of America Mastering Wine
Stella Bernard, Naples, Fla.

The French Culinary Institute Pastry Arts Career Evening Program 
Samantha Earl, New York

The French Culinary Institute Culinary Arts Career Evening Program 
Juanita Bognanni, Saint Paul, Minn.

The Institute of Culinary Management Diploma Program
Christina Ha, New York

The Kennebunk Inn Bed & Breakfast Internship
Wendy Roskin, Los Angeles

Tutti a Tavola Culinary Program in Tuscany
Amee Hoge, Mesa, Ariz.
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Daniel Gorman wins Hans Bueschkens World Junior Chefs Challenge semifinals for the Americas, advances to global competition in 2012

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The results are in, and the best young chef in all of the Americas is 23-year-old Atlanta resident Daniel Gorman, sous chef at Cherokee Town Club, Atlanta. Gorman received a gold medal and first place in the Hans Bueschkens World Junior Chefs Challenge semifinals for the Americas June 12 during the Canadian Culinary Federation’s 2011 National Conference in Vancouver, British Columbia. Gorman now advances to the worldwide competition in South Korea in May 2012.

During the competition, junior chefs had four hours to produce eight portions of a three-course meal (appetizer, main course and dessert) featuring a list of required ingredients. A panel of judges evaluated contestants’ performance and menus and determined the winner. Canada placed second, earning a silver medal, and Chile placed third and took home a bronze medal.

Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.” Here is a look at his winning menu: first course was Kobe flat iron steak with red onion jam, asparagus salad, herb yogurt and Parmesan lavosh; second course was buttermilk-braised halibut with pink-eyed pea cake, fava bean purée, corn relish and mustard gastrique; and the third course was strawberry cheesecake with a margarita cake inside, mint sauce, strawberry compote, and strawberry soda with sour strawberry "bubbles."

Gorman was recognized as the winner June 15 during the President’s Ball at the close of the Canadian Culinary Federation’s National Conference, and received the Hans Bueschkens Memorial Trophy, a gold medal and a certificate. In the world finals at the WACS World Congress in Daejeon, South Korea in May 2012, representatives from Africa/Middle East, the Americas, Asia, Central Europe, Northern Europe, Southern Europe and the Pacific Rim will compete for the global title and the right to be called “best young cook in the world.”

Visit www.acfchefs.org.
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Clear Springs trout named to “Super Green” list

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SPONSORED POST

Combining the work of conservation and public health officials, the Monterey Bay Aquarium has recognized farm-raised rainbow trout as being “super green,” meaning that it is good for human health and does not harm the environment.

 
The species named on this list represent the “Best of the Best” in sustainable seafood. Clear Springs trout are raised in spring water from the pristine Snake River Plain aquifer in Southern Idaho. Every minute, more than one million gallons of oxygen-rich spring water gush out of the walls of the canyon that flows through Clear Springs’ farms. It takes less than an hour for the water to flow through the concrete raceways and into the Snake River, making us non-consumptive user of these waters. As a result, the trout are free of pesticides and other potentially harmful substances.

Clear Springs trout are also one of the healthiest foods you can serve your customers, being high in protein and an excellent source of Omega 3’s. They are available in many cuts and styles, including guaranteed boneless Clear•Cuts® rainbow trout fillets.

For more information, visit clearsprings.com.
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Two ACF chefs receive International Culinary Academy Awards at 2011 Cordon d’ Or - Gold Ribbon presentation

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Two American Culinary Federation (ACF) members received International Culinary Academy Awards at the 2011 Cordon d’ Or - Gold Ribbon awards presentation, held at The Don CeSar, St. Pete Beach, Fla., May 15.

In the Academy of Culinary Arts category, Thomas Macrina, CEC, CCA, HGT, AAC, of Plymouth Meeting, Pa., executive chef at Desmond Great Valley Hotel and Conference Center, Malvern, Pa., received the Chef Educator/Executive Chef award. Macrina is chair of the American Academy of Chefs, ACF’s honor society, and is a member of ACF Philadelphia Chapter. 

Also in the Academy of Culinary Arts category, Charles Carroll, CEC, AAC, executive chef at River Oaks Country Club, Houston, received the Culinary Life Achievement Award. Carroll is a seven-time “culinary Olympian,” an inspirational speaker and a member of ACF Professional Chefs Association of Houston. In addition, he received a Cookbook Award in the Culinary Literature category for Tasting Success: Your Guide to Becoming a Professional Chef (John Wiley & Sons, Inc., 2010).

 Visit www.cordondorcuisine.com.
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Vulcan FEG named SEFA Outstanding Supplier in Cooking Equipment

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Vulcan FEG, based in Baltimore, Md., was named the SEFA Outstanding Supplier in Cooking Equipment at the SEFA 25th Annual Awards Banquet on April 13, 2011 at The Ritz Carlton, Kapalua in Maui, Hawaii. 

Winners of SEFA’s Outstanding Supplier Awards are selected by secret ballot of the total membership. These awards are based on support of SEFA members and marketing & training programs, customer service in the field, innovation and market leadership within each category.

L to R: Jim Reid, owner & CFO, SEFA; Jim Cullinane, vice president, Vulcan Food Equipment Group; Larry Lyons, general manager, Vulcan Steam
This year to commemorate SEFA’s 25th Anniversary celebration in Hawaii, the award itself included a Ka Makau fish hook made of native Hawaiian koa wood, an ancient Hawaiian symbol of responsibility, honor, hard work and success.  

Visit www.sefa.com, www.vulcanequipment.com, www.wolfequipment.com or www.berkelequipment.com.
 
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United Fresh 2011 attendees honor best new products

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Attendees to the United Fresh Produce Association’s annual convention and expo in New Orleans cast their votes Wednesday and recognized this year’s New Product Awards in six categories. A record 34 fresh fruit and vegetable innovations competed in the categories of Best New Packaging Product, Best New Food Safety Solution, Best New Processing Equipment, Best New Fruit Product, Best New Packing and Packaging Equipment, and Best Vegetable Product.
 
The 2011 New Product Award winners are:
  • Best New Packaging: MIXIM Classic 5x5 6oz. Bushberry Packaging System, Sambrailo Packaging 
  • Best New Food Safety Solution: SmartWashTM, New Leaf Food Safety Solutions 
  • Best New Processing Equipment: Primus Gemini – New and Improved Fresh Berry Sorter, Best Sorting 
  • Best New Fruit Product: Sun DropsTM Grape Tomatoes, Mucci Farms AND Naturipe® Berry Quick Blueberry Snacks, Naturipe Farms, LLC 
  • Best New Packing/Packaging Equipment: Volmpack Ultrek 320 Vertical-Form-Fill-Seal Bagger, Volm Companies, Inc. 
  • Best New Vegetable Product: Pure Flavor Grill Ready Vegetable Mix, Pure Hot House Foods Inc.
In the Best New Fruit Product category, two winners were selected. Sun Drops Grape Tomatoes from Mucci Farms and Naturipe Farms’ Berry Quick Blueberry Snacks were both honored as best products.

“Because there was some confusion among voters about tomatoes being judged in the fruit category, both of these outstanding products are recognized as category winners due to the widespread voting support they received in the balloting,” Toner said.

The finalists in each category were on display for the two days of the United Fresh 2011 trade show, and the winners were selected by votes cast from show attendees. 
 
Visit www.unitedfresh.org.


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ITW Food Equipment Group accepts 2011 ENERGY STAR Sustained Excellence Award

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ITW Food Equipment Group–North America (ITW FEG) recently accepted the 2011 ENERGY STAR® Sustained Excellence award from the U.S. Environmental Protection Agency. This is the second consecutive year for ITW FEG to receive ENERGY STAR’s highest honor, after earning back-to-back ENERGY STAR Partner of the Year awards in 2008 and 2009.

(L to R): Jenni Bair, LEED-AP, marketing manager, ITW Food Equipment Group; Bob Perciasepe, deputy administrator, U.S. Environmental Protection Agency; and Sarah Puls, vice president, brand marketing, ITW Food Equipment Group, accept award.
Hobart, Traulsen, Stero, Vulcan, Wittco and Wolf are among the ITW FEG companies that support the sustainable initiatives of customers and end-users. ITW FEG is the first and only commercial foodservice equipment manufacturer that has received the Sustained Excellence award.

Visit www.hobartcorp.com.
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Barry Callebaut's Chocolate Academy Director, Jérôme Landrieu, named Top Ten Pastry Chef in America

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Jérôme Landrieu, head of the Barry Callebaut’s Chocolate Academy in Chicago, has been named one of the “Top 10 Pastry Chefs in America” for 2011 by Dessert Professional magazine. Landrieu will formally be recognized at an awards ceremony at The Institute for Culinary Education in New York on June 6.

The prestigious award recognizes outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and community service, and who also embody a spirit of excellence and hospitality.

 After receiving his certification in pastry and chocolate, Landrieu worked at multiple highly esteemed pastry shops and restaurants in France. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three chefs who won the prestigious Meilleur Ouvrier de France (M.O.F.) competition. Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry in Yssingeaux, France, and just before coming to the United States, he completed his fourth year at The Bellouet Conseils School, an acclaimed Parisian school for the art of desserts.

While teaching at The Bellouet Conseils School, Chef Landrieu began traveling around the world to conduct pastry and chocolate demonstrations.  It was during this time that his interest and passion for international food and culture was born.

In 2008, Chef Landrieu joined Barry Callebaut’s Chicago Chocolate Academy, where he is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts with both professionals and non-professionals alike. He manages the Academy’s staff, develops classes and recipes, and is constantly seeking out talented guest chefs for specialty classes.

Visit www.chocolate-academy.com.



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Jill Conklin honored as SNA 2010 Individual Industry Member of the Year

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Winston Industries' domestic sales manager Jill Conklin is the 8th recipient of the 2010 School Nutrition Association (SNA) Individual Industry Member of the Year Award. Conklin was honored at the Global Child Nutrition Foundation’s A Possible Dream Gala in Washington, DC, on Monday, March 7, 2011. The award itself was presented during the SNA 64th Annual National Conference in Dallas, Texas, in June, 2010.

 SNA nutrition committee chair Julia Bauscher, SNS, nominated Conklin for her “dedication to the school nutrition profession” and her “special passion to support members in serving children worldwide.” Bauscher went on to note that Conklin is “a catalyst and leader who immediately asks, ‘What can I do to help?’” 
(L to R): Gene White, president, Global Child Nutrition Foundation; Indiana State Senator Richard Lugar; Jill Conklin; Barbara Belmont, executive director, School Nutrition Association
Conklin has worked tirelessly in support of school nutrition professionals worldwide, both as an individual and in her position with Winston Industries. She has more than nine years experience in professional foodservice, including seven years as a chef. She devotes time to Kid’s First, a Team Nutrition program, teaching nutrition and culinary skills to school foodservice personnel, teachers, administrators, and kids K-12. In addition to the boards and committees on which she serves, she is a very active supporter of the Global Child Nutrition Foundation (GCNF), SNA’s International arm. She also volunteers with Sustainable Farms and local farm cooperatives, and is active with the USDA - Thermy Campaign, the National Coalition for Food Safe Schools.

Visit www.winstonind.com for more information.
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Chef Peter Dewar wins Mussel Match Up Chef Competition at International Restaurant & Food Service Show of NY

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The winner of the first annual Mussel Match Up Chef Competition, sponsored by the Mussel Industry Council (MIC) and held at the International Restaurant and Food Service Show of New York, is Chef Peter Dewar from Halifax, Nova Scotia, Canada. The competition represents the mussel producers in PEI, NS and Newfoundland, Canada. Dewar has won many competitions in his career, including Competing Chef of the Year in Canada and is a member of the Canadian culinary team competing at the Culinary Olympics in 2012. 

Chef Peter Dewar
Eleven contestants amazed the judges and the crowds with creative mussel dishes and Dewar's winning dish, which was called "Mussel Sheet," consisted of four components: a tarragon flavored mussel sheet, covered with a tempura mussel with two side dishes of saffron mayo and pickled red onion. 

The contestants were judged on five categories: menu presentation and adherence, taste, flavors and combinations, presentation, and appropriate use of mussel product and creativity. Two judges from Canada, chefs Gordon Bailey and Roger Andrews, were joined by Hell's Kitchen's runner-up, Chef Kevin Cottle and senior food editor of the Nation's Restaurant News, Bret Thorn. 

The winner will receive a trip for two to Atlantic Canada valued at $10,000 in September 2011. The MIC also presented a winning trophy to Chef Greg McCarthy of Beach Street Hospitality in New York for the most creative use of mussels with his dish of PEI mussels with morels and miso.  

For more information, visit www.discovermussels.com.
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BelGioioso Sharp Provolone and Romano win Best of Class Gold Medals at U.S. championship cheese contest

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Wisconsin cheese company BelGioioso Cheese earned six distinguished awards at the United States Championship Cheese Contest held in Green Bay, Wisconsin March 8 - 10, 2011. 
 
Both the BelGioioso Sharp Provolone Mandarino and the BelGioioso Romano each took home first place, Best of Class gold medals. BelGioso also took home second place, silver medals for the BelGioioso Fresh Mozzarella and the BelGioioso Ricotta Salata and third place, bronze medals for the BelGioioso Crema di Mascarpone™and the BelGioioso Mild Provolone.
 
 
The United States Championship Cheese Contest is the largest cheese and butter competition in the country and is rooted in more than 120 years of history, beginning in 1891 with the very first contest. This year, more than 30,000 pounds of cheese were entered into the contest. 
 
Visit www.belgioioso.com for more information.
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LaClare Farms' Evalon wins U.S championship cheese title

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A farm-based artisan goat’s milk cheese crafted by a 25-year-old cheesemaker was named the 2011 U.S. Championship Cheese by a national panel of expert judges last week.

Katie Hedrich, of LaClare Farms in Chilton, Wis., took top honors out of 1,604 entries from 30 states for Evalon, a hard goat’s milk cheese, made from the milk of her family farm's goat herd. Out of a possible 100 points, Evalon scored 99.06 in the final round of judging, during which judges re-evaluated all gold-winning cheeses to determine the champion at the U.S. Championship Cheese Contest in Green Bay. Hedrich is the youngest cheesemaker to ever earn the honor, and is only the second woman in the history of the contest to be named U.S. champion. 

 LaClare Farms says production of Evalon will ramp up in the coming months, in part due to the recent addition of 183 dairy goats to the family herd. Evalon will continue to be available at retail shops in Wisconsin, including Nala’s Fromagarie in Green Bay, Larry’s Market in Brown Deer, and Fromagination in Madison, because of those shop owners’ commitment to testing early batches and carrying Evalon from the beginning, Hedrich said.

For more information about LaClare Farms Evalon, visit www.laclarefarm.com.
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Top chefs competed against each other at the 3rd annual Idaho Potato Side Dish Challenge

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On February 24, the nation’s most talented chefs competed for a ‘good cause’ at the fifth annual Food Network South Beach Wine & Food Festival’s Burger Bash® hosted by Rachael Ray. In addition to the battle to create the best burger, their love for spuds was tested during the Idaho Potato Commission’s (IPC) Side Dish Challenge. The IPC enlisted the participants to show off their culinary excellence by preparing an exceptional Idaho® potato side dish. The Grand Prize was a $5,000 donation to Florida International University made by the IPC on behalf of Chef Carlos Barillas, Corporate Chef of Burger & Beer Joint in Miami Beach. Chef Jose Garces, Chef/Proprietor of Village Whiskey in Philadelphia snagged the Over the Top! side dish prize and a second donation of $1,500 was also awarded to the university.
Lee Schrager and Rachael Ray congratulate Chef Carlos Barillas (center),
along with Frank Muir and Mr. Food for his Grand Prize winning Truffle Baked Idaho® Potato Salad.
The judging team included Frank Muir, IPC President & CEO; Don Odiorne, IPC Vice President, Foodservice and the syndicated TV personality Art Ginsburg, aka “Mr. Food." Chef Barillas earned the title of Grand Prize Winner for his Truffle Baked Idaho® Potato Salad. Chef Garces’ Over the Top! Yellow Finn Poutine was also a prize-winning hit. 

For recipes, tips and additional information about Idaho® potatoes, visit http://foodservice.idahopotato.com/ 

 

 
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Three Restaurants Win National Beef Backer Awards in Denver

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On February 3rd,  the Beef Checkoff Program announced winners of the 2010 National Beef Backer Awards at the 2011 Cattle Industry Annual Convention & NCBA Trade Show in Denver, Colo. Each year, three restaurants are recognized for their efforts in menuing and marketing beef. This year’s national winners included The Hitching Post I & II (Buellton, Calif.) in the “Independent Restaurant” category, Home Style Dining LLC Ponderosa® and Bonanza® Steakhouses (Plano, Texas) in the “Chain Restaurant” category and Red The Steakhouse (Miami, Fla.) as the “Innovator of the Year.”
additional steaks. 
2010 National Foodservice Beef Backer Award Winners: Peter Vauthy, exec. chef/partner, Red the Steakhouse; Rosemary Staltare, director marketing and sales, Red the Steakhouse; Bob Ostini, chef, The Hitching Post I and II; Bill Ostini, owner/operator, The Hitching Post I and II; Tamara Jones, president/CEO/CFO, Homestyle Dining LLC; and Jon Rice, exec. vice president, Homestyle Dining LLC
Restaurant operators interested in entering the 2011 Beef Backer contest should contact their state beef council.




 
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Clear Springs trout named to “Super Green” list

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Combining the work of conservation and public health officials, the Monterey Bay Aquarium has recognized farm-raised rainbow trout as being “super green,” meaning that it is good for human health and does not harm the environment.  


The species named on this list represent the “Best of the Best” in sustainable seafood. Clear Springs trout are raised in spring water from the pristine Snake River Plain aquifer in Southern Idaho. Every minute, more than one million gallons of oxygen-rich spring water gush out of the walls of the canyon that flows through Clear Springs’ farms.  It takes less than an hour for the water to flow through the concrete raceways and into the Snake River, making Clear Springs a non-consumptive user of these waters. As a result, the trout are free of pesticides and other potentially harmful substances.  

Clear Springs Clear•Cuts Fillet

Clear Springs trout are also one of the healthiest foods you can serve your customers, being high in protein and an excellent source of Omega 3’s.  They are available in many cuts and styles, including guaranteed boneless Clear•Cuts®  rainbow trout fillets. For more information, visit www.clearsprings.com.

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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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Addison chef joins ranks of Relais & Châteaux Grands Chefs

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William Bradley, executive chef of Addison in San Diego, has been designated as a member of the Relais & Châteaux Grands Chefs. The Relais & Châteaux Congress officially presented selected new members at its annual recognition ceremony, held on Nov. 7 in Cape Town, South Africa.


Chef Bradley (pictured, above) is now one of just 17 chefs in the United States to have the Grand Chef designation, including six Grands Chefs in California. In order to be recognized for this award, Addison--which is attached to The Grand Del Mar resort--was judged on the welcome and service, the setting and all details of the culinary experience including taste, consistency of produce, originality of recipes, presentation and wine list.

For a list of all Relais & Châteaux Grands Chefs members, visit www.relaischateaux.com.
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Team Universal Orlando wins USA Culinary Cup Challenge

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At the 2010 Florida Restaurant & Lodging Association (FRLA) Show, chefs from around the world competed at the 2nd Annual USA Culinary Cup Challenge for prizes and medals. Team Universal Orlando took top honors for their "Florida Citrus Trio" menu featuring a florentine crusted orange cake, Florida citrus terrine and a mojito sorbet with vanilla bean sauce. The winning team included Mark Wachowiak, Raffy Pambuan, Michael Harman, Robert Martinez Jr. and Pete Imlah.

(l to r) Mark Wachowiak, Universal Orlando team member; Peter Imlach, apprentice helper; Steven Jayson, show chairman; Robert Martinez Jr. team member; Raffee Pambuan, team member; and Michael Harman, team member

Twelve teams, each made up of four chefs and one apprentice, competed in the challenge. Each team had five hours to prepare a four-course meal for 55 diners. The Florida Department of Citrus (FDOC) sponsored Florida citrus juices and fresh Florida citrus as featured ingredients in all recipe submissions. For more information about the competition, visit www.floridajuice.com.
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