World Association of Chefs' Societies president emeritus receives honorary culinary doctorate

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Johnson & Wales University (JWU) presented Ferdinand Metz, CMC, president emeritus of the World Association of Chefs' Societies, with an honorary Doctor of Culinary Arts at a commencement ceremony on Feb. 27 to celebrate his life and legacy to culinary arts education.

(l to r) Karl Guggenmos, university dean of culinary education; Ferdinand Metz; and Kevin Duffy, dean of the College of Culinary Arts

Metz was president of the Culinary Institute of America (CIA) from 1980 to 2001. He received his undergraduate and graduate degrees from the University of Pittsburgh and is the first CMC to earn an MBA. He has been instrumental in establishing the Chef's Apprenticeship, the Chef's Certification and the Master Chefs' Certification programs in the United States and has led the American Culinary Federation U.S. Culinary Team to three consecutive world championships at the International Culinary Olympics. He also served as chairman of the board and trustee emeritus of the National Restaurant Association Education Foundation. Today he heads up consulting companies Ferdinand Metz Culinary Innovations LLC and Master Chefs' Associates.
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Brown elected LDEI president

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Les Dames d'Escoffier International (LDEI) has elected Suzanne J. Brown president. LDEI is a philanthropic society of professional women leaders in the fields of food, beverage and hospitality.

Brown works as a global coffee and tea marketing specialist for The Partnership Inc., an interactive advertising and design firm based in Atlanta. In her new position with LDEI, Brown and her board of directors are charged with fostering the continued growth and success of LDEI by supporting the 26 chapters across North America and developing new chapters.

"In my profession working with coffee- and tea-growing countries, I’ve experienced the significance food has on its community. Food, its traditions and enjoyment weave into the very social fabric of these countries,” Brown said in a statement.

LDEI members are educators, cookbook authors, chefs, winery owners, food scientists--influencers who shape the way consumers think, purchase, prepare and eat food. For more information, visit www.ldei.org.
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IACC sends North American chefs to compete in annual competition

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The International Association of Conference Centers (IACC) North America will send two conference center chefs to compete for the annual Copper Skillet International Conference Center Chef of the Year Award in Atlanta.

Mark Moran (pictured below), executive chef of the Conference Center at Northpointe in Lewis Center, Ohio, won the U.S. national cook-off competition with his Pan-seared Chicken Thigh Medallions, Battered Zucchini and Bell Pepper and Cannelloni Bean Ragout and Jumbo Lump Crab and Fennel Salad.
Jeffrey Merrin (pictured below), sous chef of the Banff Center in Banff, Alberta, won the Canadian cook-off competition with his Seared Chicken Thigh with Cannelloni Beans and Tomatoes, Seared King Oyster Mushrooms with Sauteed Yam, Fennel, Leek, Zucchini, Red and Yellow Pepper with Tomato Petals.
The other North American finalists are: Craig Robinson, executive chef of Boeing Leadership Center, Florissant, Mo.; Daniel Noble, executive chef of University Place Conference Center & Hotel, Indianapolis, Ind.; Wandee Jefferson, sous chef of Spencer Leadership Centre, London, Ontario; Murray Hall, executive chef of BMO Financial Group Institute for Learning, Toronto, Ontario; Michael Price, executive chef of White Oaks Resort, Niagara-on-the-Lake, Ontario; and Alan Boden, chef of Donald Gordon Executive Conference Centre, Kingston, Ontario.

The International Copper Skillet competition takes places at the IACC Annual Conference in Atlanta March 26 to 29. Competing chefs at the final cook-off will represent IACC chapters in the Netherlands, United States, United Kingdom, Sweden, Australia, Denmark and Canada.
Copper Skillet was introduced in 2004 to highlight the skills of the best chefs from IACC-member conference centers worldwide. For more information, visit www.iacconline.org.
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United Fresh launches grassroots effort to oppose 'card check' act

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The United Fresh Produce Association strongly opposes the Employee Free Choice Act, also known as "card check," reintroduced March 10 in the U.S. House of Representatives and the Senate after barely failing to pass last year. The bill aims to enable workers to bargain for better benefits, wages and working conditions by "restoring their freedom to choose whether to join a union," according to the American Federation of Labor and Congress of Industrial Organizations' Web site.

However, United Fresh says the bill would strip workers of their right to a secret ballot in union election. Thus, United Fresh has formed Card Check Grassroots Networks in eight states in an effort to bring together and educate companies and individuals from the entire produce supply chain about the dangers of the card check act. The eight "key" states, chosen after consulting with the Coalition for a Democratic Workplace, are: Arkansas, Colorado, Louisiana, Nebraska, North Carolina, Ohio, Pennsylvania and Virginia.

"While we’ll take the fight over card check to every Congressional district, the eventual determination of whether this bill passes likely rests in the hands of just a few key senators in swing states,” United Fresh president and CEO Tom Stenzel said in a statement. For more information about United Fresh's stance on card check, visit www.unitedfresh.org.

Last month, the Illinois Restaurant Association released a statement opposing the Chicago City Council's passage of a resolution to support card check.
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Jett's crab cakes take first in Vistive Chef Challenge

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Chef Leslie Jett, CEC, resident instructor in the University of Missouri-Columbia Hotel and Restaurant Management program, won the $10,000 first prize in the Vistive Chef Challenge at the 2009 Commodity Classic held last month in Grapevine, Texas. His winning recipe was Crab Cakes with Roasted Red Pepper-Creole Remoulade (recipe below), cooked in Vistive low-linolenic soybean oil.

In combination with the Soyfoods Council, agricultural company Monsanto launched the Vistive Chef Challenge at the 2008 Farm Progress Show. Over the past six months, professional chefs nationwide have submitted recipes cooked in Vistive low-linolenic soybean oil, which contains less than 3 percent linolenic acid, resulting in a more stable soybean oil that typically doesn't require partial hydrogenation. A panel of judges narrowed down the entries to three finalists, and the winner was determined by farmers and their families, who voted online.

Crab Cakes with Roasted Red Pepper-Creole Remoulade

Yield: 4 servings

1 c. soy-based mayonnaise
2 eggs
2 T. dry mustard
1 T. fresh tarragon, chopped
1 T. soy sauce
1 T. yellow onion, minced
1 t. Old Bay seasoning
1/2 t. hot sauce
1/2 t. salt
1/2 t. black pepper
8 oz. crab meat
2 1/4 c. panko breadcrumbs
1 c. textured soy protein soy breadcrumbs
2 c. spring mix
Roasted Red Pepper-Creole Remoulade for service (recipe follows)

Method (1) heat fryer with soy oil to 325ºF. (2) Beat together 1 egg with 1/2 c. cold water, and set aside. (3) Combine 1 c. mayonnaise, one egg, dry mustard, tarragon, soy sauce, Old Bay seasning, hot sauce, onion, salt and black pepper in large bowl. (4) Fold in crab meat, textured vegetable proteins and 1 c. of panko breadcrumbs. (5) Scoop mixture into desired size, form into patties, dip in the egg wash prepared in step 2 and roll in remaining panko. For small appetizer-sized crab cake, use a number 40 scoop. Recipe designed to use 3 miniature cakes to make 1 portion. (6) Place crab cakes into fryer, using a double basket method to ensure even cooking around the cakes. Cook cakes for 5-6 minutes, or until internal temperature reaches 165ºF. Drizzle plate with Roasted Red Pepper-Creole Remoulade, place 1/2 c. of spring greens on plate and position cakes on plate for service.

Roasted Red Pepper-Creole Remoulade

1 c. soy mayonnaise
1 T. creole seasoning
1/2 roasted red bell pepper
1 t. Dijon mustard
2 T. fresh chives
Pinch cream of tartar

Method (1) Combine 1 c. soy mayonnaise, red bell pepper, Dijon mustard, creole seasoning, cream of tartar and chives in food processor, and blend until smooth. (2) Refrigerate until ready for use. Prepare remoulade at least 1 hour in advance, so flavors have time to develop.
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Two ACF chefs named to Orlando Sentinel's Culinary Hall of Fame

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American Culinary Federation (ACF) chefs Louis Perrotte and Russell Scott III were named to Orlando Sentinel's second annual Culinary Hall of Fame. This list honors 10 culinary professionals that have made significant contributions to how Central Florida eats and drinks.
Perrotte is a certified executive chef; American Academy of Chefs member; and former chef-owner, now partner, of French bistro-style restaurant Le Coq Au Vin in Orlando, Fla. Originally from France, he was trained in the classics and worked his way up through kitchens in the United States in the 1950s. Perrotte was the sole owner of Le Coq Au Vin from 1976 to 2008 and is now a partner. An ACF member since 1972, he currently is mentoring chefs in nutrition and technique.
Scott is a certified master chef and executive chef at Isleworth Golf & Country Club, Windemere, Fla. His formal training includes a degree in baking and pastry from Johnson & Wales University, Providence, R.I. He also is the proprietor of Vino!, a boutique wine shop in Winter Park, Fla., and he has taught as an associate professor at the Culinary Institute of America, Hyde Park, N.Y. He has been an ACF member since 1988.

The names of all the Orlando Sentinel Central Florida Culinary Hall of Fame inductees for 2009 are available at www.OrlandoSentinel.com.
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Paley named 'Prince of Porc' at Cochon 555 benefit

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Vitaly Paley, chef-owner of Paley's Place, took first prize in Cochon 555, a national culinary competition that took place in Portland, Ore., on March 1, National Pig Day.

Five Portland chefs each prepared a 70-pound heritage breed pig from head to toe to benefit Raphael House, a Portland-based organization offering domestic violence intervention for women and children made homeless by domestic violence. A group of 200 guests and professional judges determined the winner based on creative and classic preparation and best overall flavor.
Paley's winning recipe for head-to-toe hog was: Testarosa (rolled head sous-vide); Five-Day Cedar Smoked Prosciutto; Consommé Royale (bacon and truffle custard, Oregon truffles, cured ham and chervil); Crispy Black Pudding and Bacon Hollandaise, Pig in a Sausage blanket (pork loin wrapped in bacon, sausage and caul fat) served with hock and trotter stew, elderflower brazing jus, apples and red onions; and topped with a salad of crispy cider syrup-glazed pork skins, apples and rocket.

Cochon 555 is a national chef competition promoting heritage pigs and breed diversity.
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Todd English's Olives turns 20

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The original Olives Restaurant, chef/restaurateur Todd English's interpretive Mediterranean-style restaurant in Charlestown, Mass., turns 20 in April. In a nod to the success of Olives--which since has opened in New York City, Las Vegas and Washington, D.C.--the Charlestown and New York locations will feature signature menu items at their 1989 prices each week through the end of April.
The "Throwback Menu" will be available on Fridays at the Charlestown location and Tuesdays at the New York location. Among the classic dishes from the original Olives menu are: Beef Carpaccio with Roquefort Polenta for $5.50, Brick Oven Roasted Half Chicken for $12.95 and Olives Bouillabaise for $15.95.

More information is available at www.toddenglish.com.
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Savor event to showcase American beer and food pairings

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As food and beer pairings gain headway in restaurants nationwide amid the influx of independent brewing companies, the Brewers Association on May 30 will host the second annual Savor: An American Craft Beer & Food Experience at the National Building Museum in Washington, D.C.

This year, 65 small, independent and traditional craft brewers representing all regions of the United States will offer 120 craft beers to be sampled at tasting salons during the event, which takes place from 7:30 to 11 p.m. The brewers will pair each beer with sweet and savory appetizers that they have selected. Educational workshops will offer additional opportunities for attendees to interact with brewers.

Visit www.savorcraftbeer.com to purchase tickets or see a list of participating breweries. There are more than 1,400 brewing companies in the United States today, up from 42 in the late 1970s. The majority of these are craft breweries, meaning they are independently owned and produce small batches of beer. For more information on craft brewing, visit the Brewers Association Web site.
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