Bob’s Red Mill launches “Spar for the Spurtle” Porridge Making Contest

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Bob’s Red Mill Natural Foods' “Spar for the Spurtle” Porridge Making Contest invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill Steel Cut Oats – the World’s Best Oats. From the entries, three finalists will be flown to Portland, Ore. to compete in a live cook-off. The winner of that cook-off will travel with the Bob’s Red Mill team to compete in the 18th Annual Golden Spurtle World Porridge Making Championship in Scotland.

The Golden Spurtle competition is held every year in Carrbridge Iverness Shire in Northern Scotland. Bob’s Red Mill first competed in the championship in 2009, becoming the first American representatives to do so. That year, they won the coveted Golden Spurtle and the title of World’s Best Oats (a spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy).The world title is awarded to the porridge-maker deemed to have made the best traditional porridge using oatmeal, salt and water. Now, the company is looking for assistance in winning its first title in the Specialty Section, which is for porridge that includes any additional ingredients.

To enter the contest, visit www.SparForTheSpurtle.com to submit a video demonstration of an original recipe that makes use of Bob’s Red Mill Steel Cut Oats. Videos should be no longer than three minutes and should demonstrate a creative use of the oats. Dishes can be sweet or savory – they just need to be able to be created from start to finish within 30 minutes.

The videos will be posted on www.SparForTheSpurtle.com where fans will be able to vote for their favorites. The top three contestants will be selected as the finalists to be flown to Portland for the live cook-off. Finalists will also receive a behind-the-scenes tour of the Bob’s Red Mill facility led by Bob Moore himself.

During the live 30-minute cook-off, the three finalists will prepare their oatmeal recipes from scratch for a panel of celebrity judges in conditions that mirror those of the Golden Spurtle competition. The winner will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to compete in the 18th Annual Golden Spurtle World Porridge Making Championship.

Prizes:

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
  • Roundtrip airfare to Portland, Oregon
  • Three-nights’ accommodations at a downtown Portland hotel
  • A tour of Bob’s Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob’s Red Mill products and merchandise
  • $100 Bob’s Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies
The winner of the live cook-off will receive the grand prize, which includes the following:
  • Round-trip airfare for two to Scotland to help represent the Bob’s Red Mill team at the 18th annual Golden Spurtle World Porridge Making Championship in October 2011
  • Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge
  • $2500 cash
The deadline to submit entries is July 30, 2011. 
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TABASCO calls for "street food" recipe entries for 2011 TABASCO Brand Hottest Chef Contest with $10,000 grand prize

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Chefs across the United States are challenged to rise to a new recipe competition showcasing the popular street food trend sweeping the foodservice industry. For a chance to win a hot cash prize in the 2011 TABASCO® Brand Hottest Chef Contest®, contestants must submit their entries by July 18, 2011 online at TABASCOfoodservice.com or by mail.

The “street foods” themed contest invites professional chefs, sous chefs and lead line cooks at restaurants and non-commercial foodservice establishments, as well as chefs-in-training, to create an original entrée recipe inspired by some of the world’s most popular ethnic cuisines found in street foods today — like Latin American, Asian, Indian, Middle Eastern, and Mediterranean. Qualifying entries must be easy to prepare in a foodservice kitchen, incorporate easily sourced ingredients, and include one or more of the following three flavors: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, and TABASCO® brand Chipotle Pepper Sauce.

The contest awards a $10,000 grand prize to the professional chef with the winning recipe; one culinary student will be awarded $2,500 for the winning recipe in the contest’s student category. In addition to winning cash and merchandise prizes, the professional and student category winners will be featured along with their winning recipes on TABASCOfoodservice.com. Paul McIlhenny, president and CEO of McIlhenny Company, maker of TABASCO® brand Pepper Sauce, and top New Orleans chefs will comprise the judging panel and select the professional and student winners on September 14, 2011.

More information, contest rules and the contest entry form are available at TABASCOfoodservice.com or by calling 1-888-HOT-DASH.
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A.C.F. chapter, The Windy City Professional Culinarians, to host Third Annual Summer BBQ & Burger Throwdown

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The Chicago chapter of the American Culinary Federation (ACF), The Windy City Professional Culinarians, along with Consumers Packing Company, are co-hosting the Third Annual Summer BBQ & Burger Throwdown on Monday, June 20, 2011 from 6:00pm - 9:00pm.
At the event, teams representing Chicago-area culinary schools will compete in a test of creativity and skill. The winning team will be awarded year long bragging rights to the "Best Burger" as decided by a panel of celebrity judges and an award of $500. Past winners are Technology Center of DuPage (2009) and Dominican University (2010). Attendees will vote for their favorite and the winner of the "People's Choice" award will win $250.

In addition to sampling all of the teams' burgers, an assortment of fruit, vegetable and green salads, and light appetizers will be available. And, to cap off this great evening, guests will enjoy a selection of desserts and ice cream.

Water and soft drinks are included, as are an assortment of beers and some unique cocktails for attendees with proof of age.
 
There will also be a 50/50 cash raffle. The owner of the winning raffle ticket will receive 50% of the raffle ticket sales. The other 50% will be used to support the ACF Regional Culinary Team.

Please register at www.acfwindycitychefs.org by June 17. Tickets are $25 for members, professionals and guests who register online by June 17; $15 for students with ID who register online by June 17; and $35 cash-only tickets will be available at the door the day of the event. The location of the event is as follows: Consumers Packing Company, 1301 Carson Drive, Melrose Park, IL 60160.

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Call for foodservice entries in the 2011 National Beef Backer Awards

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The Beef Checkoff Program has issued the call for entries for the fifth annual National Foodservice Beef Backer Awards, a national awards program designed to honor independent restaurants and chains that creatively promote and menu beef. 


Now through Oct. 3, 2011 foodservice operators can enter to win in one of three categories:
  • Chain Operator (10+ units, commercial or noncommercial) 
  • Independent Operator (commercial or noncommercial)
  • Innovator of the Year (chain or independent, commercial or noncommercial)
A panel of foodservice industry professionals will select winners based on submission criteria and awards will be presented at the 2012 Cattle Industry Annual Convention and NCBA Tradeshow in Nashville, Tenn. In addition to industry recognition, winners receive national promotion via a public relations campaign targeting local and national print and online media and national foodservice trade outlets.

The 2010 National Foodservice Beef Backer winners included: The Hitching Post I & II in the “Independent Restaurant” category, Home Style Dining LLC, the parent of Ponderosa® Steakhouses and Bonanza® Steakhouses in the “Chain Restaurant” category, and Red The Steakhouse as the “Innovator of the Year.”

The 2011 entry form and contest details can be found by visiting www.BeefFoodservice.com, or by contacting your local State Beef Council.
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Cambro offers foodservice operators a chance to win a complete food storage makeover

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Cambro is offering food service operators the chance to win a Free Storage Makeover. The contest can be entered by clicking here and is open to all food service operators. One recipient will win a commercial-grade restaurant storage makeover valued at $10,000.

Contest runs from May 21, 2011 until July 31, 2011. Entries can be made online at www.cambro.com/makeover.

 
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Celebrity chef Kathleen Daelemans to guest judge Association for Healthcare Foodservice Culinary Competition

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Top culinary professionals from the healthcare industry will compete in the Association for Healthcare Foodservice (AHF) 2011 Culinary Competition held in conjunction with its annual conference in Phoenix, on June 7 at the Arizona Biltmore. Five competing teams will demonstrate their exceptional culinary talent and creativity, representative of the healthcare industry. Each team will have the challenge to utilize two ingredients provided by conference sponsor Tyson™ Food Service and create an appealing and nutritious entrée complete with side dishes, sauces and garnishes.
 
Kathleen Daelemans, host of "Cooking Thin" on Food Network, author of Cooking Thin with Chef Kathleen, 200 Easy Recipes for Healthy Weight Loss and Getting Thin and Loving Food, 200 Easy Recipes to Take You Where You Want to Be! said, “It is truly my pleasure to participate in an event that raises the bar for healthcare foodservice. AHF’s culinary competition is a perfect illustration of healthcare foodservice having a positive impact and making a statement about the entire facility.”

Each of the five selected culinary teams will be composed of a healthcare chef and their facility director. The actual competition has a format similar to Food Network challenges. There is a time limit of 75 minutes to prepare, cook and present the entrée and sides.

The winning dish must fit within the stated nutritional guidelines — cost under $5 to produce, and of course be delicious. These teams and their dishes will be judged on use of texture and color; originality; and plate presentation. The top three winners will be awarded prizes by Tyson™ Food Service and medals from AHF. 

Visit www.healthcarefoodservice.org.
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Application process underway for Team USA for Bocuse d'Or 2013

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The opportunity to represent the U.S. and compete against the world’s top culinary talent at the Bocuse d’Or 2013 is beckoning all young American professional chefs. The Bocuse d’Or USA Foundation is now accepting applications for this prestigious international culinary competition which will be held in Lyon, France on January 29-30, 2013. From the qualifying applicants, 12 chefs will be invited to an audition in September 2011, where they will be interviewed by the Foundation’s Board of Directors, comprised of renowned chefs Daniel Boulud, Thomas Keller and Jerome Bocuse. In addition, they will be asked to prepare one dish, which will be judged by an esteemed panel of chefs, selected from the Foundation’s Culinary Council Members. Cash prizes will be awarded to the top three candidates during the September auditions.

The Bocuse d’Or USA Foundation will provide Team USA, comprised of the winning chef and his or her commis (assistant), with an extensive training program under the supervision of the Foundation’s Board and a Head Coach. In addition, all expenses associated with the international competition will be taken care of by the Foundation. 
 
Auditions for the 12 finalists will be held September 26-27, 2011. A fundraising cocktail party will be held on September 27th to announce the results. Further information on the cocktail event and how to purchase public tickets will be available on the Foundation’s website as of July 15, 2011. 

The application and guidelines can be downloaded from the Bocuse d’Or USA Foundation’s website, www.bocusedorusa.org. All applications must be received by May 30, 2011 at midnight EST. 
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Maple Leaf Farms $5000 Chef Recipe Contest

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The Maple Leaf Farms 2011 Chef Recipe Contest kicks off May 2. Now professional and student chefs' recipes will be judged in two separate categories, each with their own grand prize (see below for details).
 
Innovative, easy recipes using Maple Leaf Farms duck will be judged using these criteria:
  • Simplicity 
  • Originality
  • Accuracy of recipe
  • Flavor
Chefs may enter up to 3 recipes in one category. Entries will be accepted online or by mail beginning May 2. Read official contest rules here. 

Prizes will be offered in these two categories:  
  • Professional Chefs: Grand prize - $5,000; Second place prize - $3,000; and Third place prize - $1,500
  • Student Chefs: Grand Prize - $3000; and Student Second Prize - $1500
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Hobart Center for Foodservice Sustainability accepting applications for $5,000 grant

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For the fifth year, the Hobart Center for Foodservice Sustainability (HCFS) plans to award a $5,000 grant to the organization judged to have the best-executed foodservice or grocery sustainability project. Applications are currently being accepted, and the recipient is to be announced at the 2012 National Restaurant Association Show in Chicago.

Applicants can enter by submitting a case study of 10 or fewer pages explaining how their program addresses one of more of the following foodservice sustainability challenges:

·   How the operation reduced energy/water use
·   How the operation reduced creation of wastewater or solid waste
·   How the operation implemented Farm-to-Fork programs or other combined programs

Applications must include a financial analysis of the sustainability program including the cost of implementation, continuing costs and the return on investment with a summary of the cumulative cost saving. Descriptions of specific foodservice equipment used to achieve sustainability goals, including ENERGY STAR® qualified equipment, are also encouraged.

All submissions must be received by 5 p.m. ET on Jan. 31, 2012, for the HCFS Fellows to judge. The grant recipient must use the proceeds to invest in additional sustainability efforts. The individual and/or company honored is invited to join the HCFS Fellows and to assist with future initiatives. 

Georgia Tech Dining Services (Sodexo) was the 2010 HCFS grant recipient in recognition of its comprehensive, cost-neutral approach to foodservice sustainability.  Programs include energy- and water-saving initiatives, intensive composting and recycling, and the introduction of more local and organic produce in campus foodservice operations. Over the next five years, these programs are expected to generate a cost saving of $807,200 and to help achieve aggressive goals of 26 percent energy-usage reduction and zero waste by August 2015.

To learn more about the grant and download the official application, visit the Hobart Center for Foodservice Sustainability. 
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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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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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Women Chefs & Restaurateurs announces 2011 scholarship and internship opportunities

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Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C.

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.
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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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NRA calls on Restaurant Neighbor Award applicants

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The nation's nearly 1 million restaurants are encouraged to apply for the National Restaurant Association's (NRA) 2011 Restaurant Neighbor Award to be recognized for their community service contributions.

The annual award, which the NRA created more than a decade ago along with founding partner American Express, will honor four national winners with $5,000 contributions to their charitable projects. The categories from which winners will be selected are small business, mid-size business, large business/national chain and cornerstone humanitarian. Restaurants may apply online at www.restaurant.org/rna before Jan. 11.
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French's Foodservice recipe competition

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French's Foodservice is partnering with the American Culinary Federation (ACF) to launch a recipe contest for French's French Fried Onions. The contest, which opened Sept. 1 and runs through Nov. 16, invites ACF chefs to enter their favorite French's French Fried Onion creations for the chance to win prizes.

Three winners will be selected, with the grand-prize winner receiving $2,000. The second-place winner will receive $1,000, and a third-place winner will receive $500. All prizes will be awarded in the form of a check. To qualify, recipes must include French's French Fried Onions and fall into one of three categories—appetizer, sandwich or entrée. Top chefs from The Food Channel will judge the submitted recipes on a variety of criteria, including taste, aroma, texture and creativity.

For recipe contest details and to upload your recipes, log on to www.frenchsfoodservice.com/ACF/recipe-contest.php. Recipe entries can also be mailed to FFO Recipe Contest, 2215 West Chesterfield Blvd, Springfield, MO 65807.
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IACP calling on cookbook submissions

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The International Association of Culinary Professionals (IACP) is seeking entries for its 25th annual Cookbook Awards program. Authors and publishers have until Oct. 29 to submit their books.

IACP has added two new awards categories this year: Food Matters for books that focus on the importance of food choices on our bodies and the planet, and Judges’ Choice for an entry that has not otherwise been recognized as a finalist or winner, as selected by the Cookbook Awards Executive Committee.

The 2011 finalists will be announced in March, when IACP members and the general public will be invited to vote on their favorite book from the category finalists for the People's Choice award. Winners will honored at the Awards Gala during the IACP Annual Conference in Austin, Texas, June 1 to 4.

For guidelines, eligibility, category descriptions and entry forms and a list of past winners, visit www.iacp.com.
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Webby Awards seeks Best Restaurant Website

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The 15th annual Webby Awards is seeking entries for the year's Best Restaurant Websites. From now to Dec. 17, the Webby Awards will accept entries for the Best Restaurant Website of the year at www.webbyawards.com. The early entry deadline is Oct. 29.

Nominees will be announced in April 2011, and winners will be honored at a gala ceremony in June. In keeping with Webby tradition, all winners' speeches are limited to five words. Last year's winner was Yo! Sushi.

The Webby Awards is the leading international award honoring excellence on the Internet, including websites, interactive advertising, online film and video, and mobile web and applications. For more information, visit www.webbyawards.com.
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Barry Callebaut announces cacao competition

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Barry Callebaut is calling on all culinary professionals and students to submit their best recipes using the Cacao Barry brand in the 2010 L'art du Chocolatier Challenge. The grand prize in the professional category is $10,000 in cash, $1,000 in Cacao Barry product and a feature in a renowned culinary publication.

Contestants have until Nov. 30 to submit up to 10 recipes incorporating Cacao Barry chocolate at www.lartduchocolatier.com Barry Callebaut will select finalists in both the professional and student categories to be flown to Chicago to recreate their recipes at the Barry Callebaut Chocolate Academy the week of Jan. 10, 2011. For official contest rules and entry form, visit www.lartduchocolatier.com.
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Competitors announced for U.S. selections of '11 World Chocolate Masters

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Seven of the country's leading pastry chefs and chocolatiers have been selected to compete in the U.S. selections for the 2011 World Chocolate Masters event in Paris. The competition, organized by Barry Callebaut, will take place Sept. 27 and 28 during the International Baking Industry Exposition in Las Vegas. The contestants will make Aztec-inspired sculptures out of gourmet chocolate.

The winner of the U.S. selections competition will advance to the 2011 World Chocolate Masters, where he or she will compete against culinary artisans from approximately 20 other countries. (Pictured, right, Lionel Clement, former chef chocolatier at the Wynn Las Vegas, was the last U.S. National Chocolate Master.)

This year's competitors for the U.S. selections for the World Chocolate Masters include:
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Chef of the Year 2010 nominations open!

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Do you know a chef who is a leader in the foodservice industry? An inspiration and mentor to others? An innovator in cuisine, techniques, management style and dish applications? A steward of community tenets?

Then nominate that chef for Chef Magazine's 2010 Chef of the Year! Nominations are now open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean, within the 2010 calendar year. All Chef of the Year nomination forms must be received by September 24, 2010.

Download a PDF of the nomination form here.
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