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Castagna's interiorThe exercise was part of an experimental learning session for the 130 attendees at the conference, which took place at the Portland Hilton & Executive Tower. After the attendees built the bikes in teams, they were surprised by 20 children from the local Boys and Girls Club of Portland Metropolitan Area, who were brought in to receive their bikes.
(l to r) Mel McLaughlin, training director of Blue Plate Restaurant Company; Jeff Drozdowski, manager of national training for Little Caesar's; and Mike Fischer, tourism education manager for the Lee County Visitor & Convention BureauAttendees also were asked to bring teddy bears to donate to the Portland Fire & Rescue Toy N Joy Makers, a nonprofit organization that has been giving toys to children in need since 1914. Portland Fire & Rescue Toy & Joy Makers received more than 220 teddy bears at a ceremony on March 9. CHART, a resource for the development and advancement of hospitality training professionals and their organizations, has incorporated community service projects into its semi-annual conferences since 2002.
This year's theme is Frontiers of Flavor: World Street Food, World Comfort Food, which reflects today's embrace of informal dining and food amid pressure to cut costs and tighten budgets in a global recession. More than 60 culinary experts will present, including street food vendors; market cooks; barbecue masters; grandmothers; fine-dining chefs inspired by street and comfort foods; cookbook authors; and street food chroniclers from Mediterranean, Asian, Latin and American food cultures.
For more information, visit www.ciaprochef.com/wof2009.
ACFEF has changed its scholarships program, and it now reviews applications on a point scale. Grade point average, culinary competition participation, volunteer work, ACF involvement, essays and references are reviewed by the American Academy of Chefs Scholarship Review committee.
Trotter requests that students who receive scholarships contact him after they complete culinary school and are looking for externships or jobs. Deadline to apply for 2009 scholarships is May 1. More information on the scholarship is available at www.acfchefs.org.
The wild Alaska halibut and black cod season officially opened March 21. This year’s Total Allowable Catch (TACs) for Alaska halibut and black cod are set at 45.5 million pounds and 24.6 million pounds, respectively. The season will extend into mid-November, with frozen product available year-round.Alaska boasts one of the largest populations of wild halibut and black cod in the world. Alaska black cod (also known as sablefish) is revered by chefs and consumers for its high Omega-3s content, and rich, luxurious flavor and texture. Alaska halibut is known for its hearty texture and mild sweet flavor. Visit www.alaskaseafood.org for recipes, black cod waitstaff tips and halibut waitstaff tips.
Food & Wine magazine has announced the winners of its 21st annual Best New Chefs awards. At a celebration at City Winery in New York City, Food & Wine editor-in-chief Dana Cowin announced the names of the 11 up-and-coming chefs, hailing from restaurants around the country:- Nate Appleman, A16 and SPQR, San Francisco
- Bryan Caswell, Reef, Houston
- Vinny Dotolo and Jon Shook, Animal, Los Angeles
- Kelly English, Restaurant Iris, Memphis
- Mark Fuller, Spring Hill, Seattle
- Linton Hopkins, Restaurant Eugene and Holeman & Finch, Atlanta
- Christopher Kostow, Meadowood, St. Helena, Calif.
- Paul Liebrandt, Corton, New York City
- Barry Maiden, Hungry Mother, Cambridge, Mass.
- Naomi Pomeroy, Beast, Portland, Ore.
As a result, intellectual property law firm Cowen, Liebowitz & Latman released a 30-minute video broken into five 5- to 7-minute segments that examine intellectual property in the foodservice industry pertaining to recipes, names, logos, décor and product packaging.
The video is available here. For more information, visit www.cll.com.
Ajith AJ SaputhanthriSalvatore Settepani, of Pasticceria Bruno Bakery & Restaurant, Staten Island, N.Y., took second place; and Andrew Chlebana, chef-instructor at Joliet Junior College, Joliet, Ill., took third place in the competition.
The three winners competed against nine other finalists, creating showpieces in the theme of "Give my regards to Broadway." The U.S. Pastry Competition is presented by Paris Gourmet.
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The digital edition of the March 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus an online exclusive article on more chicken recipes. To access the issue, click the icon above. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.