Sara Lee Foodservice launches Web site on
profit building

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Sara Lee Foodservice has recently launched a new Web site called www.feedyourbottomline.com, focused on helping operators improve margins, reduce costs and build sales. As a go-to resource for profit-building opportunities, the site allows operators to calculate their labor savings and profit potential from adding Sara Lee Foodservice products to their menu. Product videos, recipes, trial offers and expert ideas are also showcased, and operators looking for more information on a specific product are linked back to www.saraleefoodservice.com. Sara Lee Foodservice is committed to helping operators feed their bottom lines and this interactive tool delivers valuable, customized insights that can translate into real profits.
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Almond Board of California snack recipe winners

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The Almond Board of California (ABC) has awarded Jennifer Wayland, executive sous chef and pastry chef at Roxiticus Country Club in Mendham, N.J., a football season finale prize package valued up to $10,000 for her winning entry in the Almond Board's Ultimate Snack-Off Recipe Contest. In a competition that challenged North American foodservice professionals to create almond-centric snack food ideas designed to satisfy a man's "game day" appetite, Wayland defeated competitors with her recipe for Grilled Skirt Steak Maytag Blue Cheese Sliders with Smoked Almond Romesco and Smoked Almond Butter (recipe below).

"Small bites are popular and sliders are perfect for snacking," said Wayland of the rationale behind her entry, according to a press release. "Smoked almonds add a rich, bold taste to the steak and the Romesco sauce is like 'fantasy ketchup,' boosting flavor and adding depth. The components of this recipe are great on their own, and they come together beautifully to showcase many of almonds' culinary capabilities." The chef suggests that men dining out at a restaurant or sports bar would enjoy pairing her flavorful snack dish with their favorite lager.

While Wayland's sliders took the grand prize, hearty flavors and crunchy proteins were a hallmark of many other entries in the Ultimate Snack-Off Recipe Contest. Recipes were judged based on five criteria: creativity, suitability for the male demographic, distinctiveness of almond usage, ease of preparation and taste. The three runners-up in the competition were:


Grilled Skirt Steak and Maytag Blue Cheese Sliders with Smoked Almond Romesco and Smoked Almond Butter
Jennifer Wayland, executive sous chef and pastry chef, Roxiticus Country Club, Mendham, N.J.

Yield: 18-21 sliders

1 (1-lb.) skirt steak (or flank steak)
Salt and fresh ground pepper to taste
1/4 c. almond oil
2 T. lime juice
2 T. dry sherry
1 T. turbinado sugar (such as Sugar in the Raw)
1/2 shallot, diced
Smoked Almond Romesco, recipe below
Smoked Almond Butter, recipe below
1 egg white
1 t. water
1/2 c. sliced almonds, lightly toasted
18-21 mini brioche rolls (1 1/2-2 oz. each), or small dinner rolls
8-9 oz. piece Maytag Blue Cheese (or other blue cheese), crumbled

Method (1) Preheat oven to 350˚F. Preheat indoor or outdoor grill. (2) Season both sides of steak with salt and pepper. Place the steak in a shallow nonreactive dish. Stir together almond oil, lime juice, sherry, sugar and shallot together in a small bowl, and pour over steak; cover and refrigerate for 20 minutes. While steak is marinating, prepare the Smoked Almond Romesco and the Smoked Almond Butter. (3) Place the mini brioche (or small rolls, if using) on a large baking sheet. Whisk together the egg white and water in a small bowl, and brush on the tops. Sprinkle with sliced almonds, pressing to adhere; set aside. (4) Remove steak from marinade, and discard the marinade. Grill steak over high heat for about 3-4 minutes a side for medium-rare. Remove from heat, and rest 3-5 minutes. (5) Place mini brioche in oven, and bake for 2-3 minutes, or until warmed. To assemble sliders, slice brioche in half with serrated knife, and spread approximately 1 t. of Smoked Almond Butter on the bottom half of each brioche. Slice steak thin against the grain, and arrange evenly on the bottom halves of the brioche. Top the steak with crumbled blue cheese and then about 2 t. of Smoked Almond Romesco. Cover with brioche tops, and serve 3 sliders on each plate.

Smoked Almond Romesco
1 T. chopped dried ancho chilies
1/2 c. water
1 (8-oz.) jar roasted red peppers, drained
1 c. roasted tomatoes, drained
1/2 c. smoked almonds
2" piece day-old baguette
2 cloves garlic
Zest of 2 limes
2 t. smoked paprika
2 T. red wine vinegar
1 T. dry sherry
Salt and fresh ground pepper, to taste
Extra virgin olive oil, as needed

Method (1) Place chilies in a small bowl; cover with hot water, and let stand 10-15 minutes or until softened. Drain. (2) Combine all the ingredients in a blender, and process on medium-high speed until a thick sauce forms. If the sauce is too thick, thin with extra virgin olive oil (the sauce should not be runny). (3) Transfer to a small bowl; reserve for service.


Smoked Almond Butter
1 c. smoked almonds
Almond oil, as needed

Method (1) Place smoked almonds in blender, and process on high speed until the almonds form a paste. If the butter is not smooth enough add almond oil until desired consistency is reached (butter should not be runny). (2) Transfer to a small bowl; reserve for service.
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IACP announces keynote speakers for conference

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Finding better, more earth-friendly ways to feed a hungry planet will be the topic that draws more than 1,000 food professionals to Denver this year for the International Association of Culinary Professionals' (IACP) 31st Annual International Conference, from April 1 to 4, at the Sheraton Denver Downtown Hotel and Colorado Convention Center. "Pioneering a Sustainable World" is this year's conference theme.

Distinguished headliners will gather at the four-day conference to explore practical, sustainable solutions all along the food chain, from farm, to processing plant, to market. Innovative pioneers will share personal stories and visions about breaking with traditions in their field to create new practices with long-term benefits for the earth.

On April 2, Lynne Rossetto Kasper of American Public Media's The Splendid Table will moderate a lively discussion about "The Soul of Sustainability" and what is at its core. Confirmed speakers include Walter Robb, co-president and chief operating officer, Whole Foods Market Inc. and Dan Barber, executive chef/co-owner of Blue Hill and Blue Hill at Stone Barns Center, which sources its menu from the farmland on which it sits in Pocantico Hills, N.Y.

On April 3, New York Times journalist Kim Severson will moderate a discussion among today's food industry pioneers. Panelists include:
  • Chef Andoni Luis Aduriz - a Michelin two-starred chef from Mugaritz restaurant near San Sebastian, Spain. Regarded as one of Spain's most creative chefs, he is a passionate advocate for farm-to-table freshness.
  • Kim Jordan - Founder & CEO of New Belgium Brewery, Fort Collins, Colorado. This award-winning brewery is noted both for outstanding beer and for making environmental stewardship a core commitment.
  • Fred Kirschenmann - IACP Scholar in Residence for the Denver Conference, Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University, an organic farmer, and now president of the board of directors for Stone Barn Center.
  • Chef Michel Nischan - author, policy activist and now president/CEO of Wholesome Wave Foundation, working to make locally grown, sustainable foods available to all.
Visit www.iacp.com/conference for more information.
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National Pasteurized Eggs receives innovation award

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National Pasteurized Eggs (NPE), a leader in food safety, has recently been recognized as one of the 2008 Red Herring Top 100 Global Companies.

Acknowledged for its innovative in food safety with the pasteurization process of its Davidson's Safest Choice brand of shell eggs, NPE was the only foodservice company recipient in 2008. NPE produces the Davidson's Safest Choice eggs with a patented, all-natural pasteurization process to eliminate Salmonella enteritidis (SE), the most dangerous egg-related bacteria that sickens more than 100,000 Americans annually. Additionally, the process inactivates avian influenza (bird flu) protecting this important food supply from its exposure. NPE sales are at an all time high, with production of nearly 200 million eggs in 2008.

Red Herring Top 100 Global Companies are chosen from winners and finalists of the previous North America, Europe and Asia Red Herring Top 100 Companies. Evaluations were made on both quantitative and qualitative criteria, such as financial performance, innovation, management, global strategy, and ecosystem integration. Past winners of Red Herring awards include Google, Mozilla and Skype.
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New chairman takes helm for Illinois Restaurant Association

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Jay Stieber, executive vice president and general counsel of Lettuce Entertain You Enterprises (LEYE), was inducted as the Illinois Restaurant Association's (IRA) 2009 chairman of the of the board during the IRA's Annual Meeting & Installation of Officers Dinner, held Feb. 2 at Petterino's in Chicago.

Stieber has a BS in accounting from DePaul University, a JD from Northwestern University School of Law; he is a CPA and an attorney. He has been a board member of the IRA since 2000, serving on several committees and most recently as an officer on the IRA board. As one of the partners of LEYE, Stieber spends the majority of his time dealing with major issues involving strategic planning, tax planning, real estate, finance, bank relations, investor relations, leases, contracts and other legal matters.

The foodservice industry in Illinois produces $18.3 billion in annual sales and is the largest private sector employer in the state. Foodservice industry-related employment in Illinois is projected to grow by 10.9 percent over the next 10 years, to almost 600,000 people by 2018.
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More green for your wallet with cost-saving tips

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Contributed by Catherine Corley, vice president of marketing insights, Sam’s Club for foodservice

This article is the Bottom Line Solutions online exclusive for the February 2009 issue of Chef Magazine.

Times are tough. Money is tight. We've all seen the stories and heard the news, and we get it. Operators and consumers alike are doing everything they can to pinch those pennies—save costs anywhere. In light of these current economic conditions, running a successful restaurant can be especially challenging. And let's not forget the hard work and long hours it requires. The National Small Business Association validates these sentiments, sharing that, with consumer spending down, 71 percent of small-business owners have a negative outlook on the economy, up from 43 percent last year.

These are the five consistent cost-saving tips restaurant owners say they're using to save money and keep their businesses afloat during these tough times.

Always compare prices. No matter how insignificant the purchase may seem, it is always a good idea to compare prices. Some stores will offer price matches to meet or beat the current deal.

Use credit options that pay back. Credit has tightened considerably, but is still available for today’s small-business owners. For those who have a good credit history, it can pay dividends to search out institutions that offer cash back or reward options.

Lower printing and shipping costs. Most business owners say that the majority of their costs are related to shipping and printing expenses. Operators can save substantial amounts of money by seeking out discounts in these high-expenditure areas.

Become tech-savvy. It is no secret that taking a business online can increase the potential audience and help drive traffic to brick-and-mortar locations. Look into creating a Web page. For instance, Sam's Club offers its small-business owners a complimentary Web site and a range of online advertising packages. Sam's Club business members are utilizing this tool to help save money and increase their exposure.

Be prepared. While it may be tempting to do so, business insurance is one area that should not be cut. Buying appropriate insurance up front saves money in the long run and could potentially keep an operator from going out of business.

As a leader in the foodservice industry, Sam's Club understands the challenges of independent restaurant owners and provides a variety of low-cost products and unique services designed especially to help them succeed. Sam's Club saves the independent restaurant owner money through a wide selection of food, serving equipment, cleaning supplies, and paper products, in addition to the added value of cash-back rewards. Small-business owners are invited to take the Invoice Comparison Challenge to compare prices available from other distributors or office supply stores. With everyday low costs, Sam's Club partners with restaurant owners to meet their individual needs with unique solutions—all designed to save operators money. During the 2008 National Small Business Week, Sam's Club conducted more than 5,000 invoice comparisons and identified more than $3.5 million in savings for small businesses through products available for purchase on its shelves vs. other competitors. Visit www.samsclub.com/foodservice.
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NAFEM honors allied association leaders

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The North American Association of Food Equipment Manufacturers (NAFEM) awarded 42 allied association leaders its Doctorate of Foodservice (DFS) honor. The awards were presented during ceremonies held at the NAFEM Show Feb. 6 at the Orange County Convention Center, Orlando, Fla. NAFEM's DFS program recognizes elected leaders of major foodservice industry associations for their commitment and dedication to their respective organizations and the industry at-large.

NAFEM also presented Jeffrey Rhodenbaugh, president, S&J Group LLC, Salem, S.C., with the 2009 William W. Carpenter Award. The award, the association's highest honor, is presented at each NAFEM show to a foodservice industry professional who has continually contributed to NAFEM's success and to the enrichment of the foodservice industry at-large.

DFS recipients include:
  • Guillermo Alarcón Koloffón, CFSP, Abastecedores Turisticos, A.C. (AMAIT)
  • Martin M. Yadrick, MS, MBA, RD, FADA, American Dietetic Association (ADA)
  • Thomas J. Corcoran, Jr., American Hotel & Lodging Association (AH&LA)
  • Deanne Hilde Carlisle, RD, LD, MBA, DHCFA, American Society for Healthcare Food Service Administrators (ASHFSA)
  • William G. Notte, MBA, American Society for Healthcare Food Service Administrators (ASHFSA)
  • Ricky G. Clark, CDM, CFPP, CFSM, CCFP, Association of Correctional Food Service Affiliates (ACFSA)
  • Theodora M. Mitchell, CCFP, Association of Correctional Food Service Affiliates (ACFSA)
  • Julio C. Castaing, Jr., The BCA (Black Culinarian Alliance)
  • H. Joseph Machicote, The BCA (Black Culinarian Alliance)
  • Malcolm Harling, Catering Equipment Suppliers Association (CESA)
  • John Swanson, Commercial Food Equipment Service Association (CFESA)
  • Curt Archambault, FMP, Council of Hotel & Restaurant Trainers (CHART)
  • John W. Isbell, CHT, Council of Hotel & Restaurant Trainers (CHART)
  • Linda Hackworth, CDM, CFPP, Dietary Managers Association (DMA)
  • Kipper Greist, Florida Restaurant & Lodging Association (FRLA)
  • Rip Tosun, Florida Restaurant & Lodging Association (FRLA)
  • John Radchenko, FCSI, Foodservice Consultants Society International (FCSI)
  • Kimberley Gill Rimsza, CFSP, Foodservice Equipment Distributors Association (FEDA)
  • Cathy Chochran-Lewis, International Association of Culinary Professionals (IACP)
  • Margaret "Mokie" E. Steiskal, PhD, RD, LD, FMP, CCE, International Council on Hotel, Restaurant and Institutional Education (I-CHRIE)
  • Kenneth Samara, MBA, International Flight Services Association (IFSA)
  • Rick Diaz, CBM, MCFE, International Food Service Executives Association (IFSEA)
  • John R. Martin, International Foodservice Distributors Association (IFDA)
  • Dan Manning, International Foodservice Manufacturers Association (IFMA)
  • David Wyllie, CFSP, MTC301, Manufacturers' Agents Association for the Foodservice Industry (MAFSI)
  • Mark Kraner, National Association of College & University Food Services (NACUFS)
  • Maurice Kemp, CFSP, National Association of Food Equipment Suppliers (NAFES)
  • Joe Taylor, National Council of Chain Restaurants (NCCR)
  • Michael S. Kaufman, National Restaurant Association (NRA)
  • Richard E. Rivera, National Restaurant Association (NRA)
  • Linda L. Bacin, National Restaurant Association Educational Foundation (NRAEF)
  • Mary Angela Miller, MS, RD, LD, FADA, National Society for Healthcare Foodservice Management (HFM)
  • Bruce Thomas, MBA, National Society for Healthcare Foodservice Management (HFM)
  • Carol P. Wallace, CFSP, North American Association of Food Equipment Manufacturers (NAFEM)
  • Robert J. Ripp, Research & Development Associates for Military Food & Packing Systems, Inc. (R&DA)
  • Daniel Weiss, Research & Development Associates for Military Food & Packing Systems, Inc. (R&DA)
  • Lynn A. Schurman, CD, Retail Bakers of America (RBA)
  • Katie Wilson, PhD, SNS, School Nutrition Association (SNA)
  • Jerry Lim Lark Kee, Singapore Association of Food Equipment Manufacturers & Suppliers (SAFEMS)
  • Owen Moore, Society for Foodservice Management (SFM)
  • Kathy K. Sanders, Society for Foodservice Management (SFM)
  • Linda Pharr, Women's Foodservice Forum (WFF)
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Insights from the 2009 World Pastry Cup

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Contributed by chef Kevin Ashton, food writer


For anyone interested in food, the Coupe du Monde de la Pâtisserie is the World Cup, perhaps the most prestigious culinary competition in the world. So much effort, skill and in some cases a year of practice have helped make The World Pastry Cup the ultimate pastry prize to win. Each of the 22 teams representing their countries are at this year's event, held Jan. 25 and 26, were urged on by their noisy supporters; this event is definitely not for the fainthearted.

Started in 1989 by French Master Pastry Chef Gabriel Paillasson, the competition has become a true launching pad for culinary world stardom. The competition is held once every two years in Lyon, the culinary epicenter of France, which boasts many culinary accolades and stars of its own. In essence, the competition pits the 22 teams against each other for medals and trophies. Each team consists of three chefs who produce a chocolate dessert, a frozen dessert and a plated dessert, along with three sculptures crafted from sugar, chocolate and ice.

The Almond Board of California, one of the major sponsors of the event, invited me to report on this stunning spectacle. Unlike any other culinary event I’ve seen, each country takes it in turn to bring their desserts out to great fanfare and huge media coverage. A team needs to produce two of each dish so that one can be available for the press to take hundreds of photos and the second is sliced into portions and offered to the 22 judges, one from each of the competing countries.

Team USA comprised: captain David Ramirez (second from left), executive pastry chef at Rosen Shingle Creek in Orlando, Fla.; team member Roy Pell (second from right), executive pastry chef at the Phoenician in Scottsdale, Ariz.; team member (far right)Remy Funfrock, restaurant pastry chef at The Broadmoor in Colorado Springs, Colo.; and alternate Jim Mullaney, executive pastry chef with Artisans Group in Atlanta.

In preparation for the competition, the teams had to first think of a theme, and Team USA chose "Native American." Once the theme was selected, the team members and coach Sylvain Leroy, plus team president pastry chef En-Ming Hsu (far left), spent much of their free time individually and collectively at L'Académie de Cuisine in Gaithersburg, Md. Team USA practiced three to four days a month for a year before the World Pastry Cup.

Bad luck turned the fortunes of the Dutch and American teams in separate instances. Team USA’s 3-foot-tall chocolate sculpture fell over when the team tried moving it in the overheated kitchen, just a mere 20 minutes before the end of the competition. A more dramatic calamity happened to the Netherlands sculpture when it collapsed from the display table and broke into a thousand pieces in front of the huge audience. Deafening silence fell upon the room as all eyes and TV cameras turned to the stunned Dutch team members, who could barely believe what had happened.

Team USA did come away from the competition with an award for the best ice carving in the show, which is no small feat when you consider the competition they were up against. However, for a team that had worked so hard and sacrificed much to be at the show they had been hoping to match the feat of the 2001 American team, which had become culinary legends after winning gold.

Having watched much of the two-day competition, I could see why the French team was clearly the favorite, ably led by the 23-year-old captain Jerome de Olveira.The team members showed nerves of steel and tremendous skill. I asked them during an interview before the results were announced if they felt additional pressure because France has won this competition so many times. With modesty, they explained their focus didn't give them time to consider or worry about the history of the competition.

When the judging was complete, Team France was indeed crowned Pastry Champions of the World, and as I watched the media frenzy, I truly understood for the first time the importance of this competition.
Images courtesy of the World Pastry Cup
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Call for nominations of foodservice professionals with healthy school lunch programs

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The Physicians Committee for Responsible Medicine (PCRM) is seeking nominations for its fifth annual Golden Carrot Awards for outstanding school foodservice professionals. Awards include a grand prize of $5,000, with $1,500 going to the food service professional and $3,500 given to the school food service program. Up to four additional $1,000 prizes, with $500 going to the food service professional and $500 to the school food service program, will be awarded.

"In these tough economic times, many schools are struggling to provide students with a healthful variety of foods," PCRM nutritionist Kathryn Strong, R.D., said in a press release. "The Golden Carrot Awards recognize food service workers who overcome those challenges to serve delicious and healthful vegetarian and vegan foods."

The Golden Carrot Awards honor food service professionals in both public and private schools. Schools are evaluated on how well they provide students with a daily variety of vegan and vegetarian entrées, à la carte items, and vending machine items. Offerings of fresh fruits and vegetables, nondairy beverages, low-fat and cholesterol-free foods along with the availability, use and effectiveness of nutrition education and other innovative programs will also be reviewed.

The deadline for nominations is April 8. A PDF entry form and a more detailed explanation of the award criteria are available at www.HealthySchoolLunches.org.
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