The center of the plate doesn't need to be a lonely place

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SPONSORED POST


Enter the Grade Me Recipe Contest for foodservice professionals, sponsored by Bush Brothers! Contestants have until May 14 to submit to www.grademerecipecontest.com an original side dish that incorporates at least one Bush's Best product. Anyone who visits the Grade Me Recipe Contest Web site can vote on the entries using an A to F scale. Contestants will have the chance to win $5,000 or an XL Big Green Egg grill in addition to being showcased as a Bush Brothers featured chef. Voting ends May 31, and the winners will be notified by June 11. For more information, visit www.grademerecipecontest.com.
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Announcing the Amazing Avocado Chef Recipe Contest

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Avocados from Mexico is calling on all foodservice chefs to come up with avocado-inspired recipes for The Amazing Avocado Chef Recipe Contest. Celebrity chef/author Roberto Santibañez and a team of foodservice professionals will select two winners to receive a trip to the 2010 Culinary Institute of America's Latin Flavors Conference in San Antonio, Texas, or a cash prize of $2,500.

Contestants have until June 30 to submit recipes online in which avocados are the main ingredient in one of two categories: comfort food classics or ethnic inspirations. The two winning recipes will be announced Aug. 1. For official contest rules and guidelines, details and entry forms, visit www.theamazingavocado.com/recipecontest.
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Food & Wine picks 2010 Best New Chefs

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This week Food & Wine magazine revealed its list of the 10 Best New Chefs of 2010. Chefs who've been running their kitchens for less than five years qualify. Past winners have included Nate Appleman, Gale Gand and Hubert Keller. This year's winners are:
For more information about the contest and winners, visit www.foodandwine.com/bestnewchefs.
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March/April 2010 Chef digital edition is now available

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The digital edition of the March/April 2010 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 online exclusives on coffee equipment and lunch recipes. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"When budgets are tight, what can we do to keep our working environment positive and our employees upbeat? It is human nature for our employees to feel insecure when everything around them is shrinking. Employers are asking employees to do more with less. Work harder in a shorter amount of time. Forfeit raises and bonuses, yet remain positive and optimistic. It should come as no surprise that in 2009, when companies were spending less and were more thrifty with their finances, inspirational speakers and team-building affiliations were up 20 to 30 percent. It makes sense that if an employer is going to take so much away from the employee then they better be doing something to keep morale up, and many Fortune 500 companies are. But what about kitchen teams? How many properties are committed to team-building and raising morale?"
--Chef Charles Carroll CEC, AAC, inspirational speaker, "Industry Voices," March/April 2010, Chef Magazine

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The Last Word

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"The 1966 film A Man for All Seasons is based on the life of Sir Thomas More, the 16th-century Lord Chancellor of England. At that time, in that place and throughout the civilized and uncivilized world, ordinary folk ate what they could find or forage as the seasons of the year followed one upon another. Only the very wealthy could summon forth exotic foods from distant lands."
--Irena Chalmers, "Fifty-two seasons,"
"The Last Word," March/April 2010, Chef Magazine

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NRA launches Greener Restaurants national program

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The National Restaurant Association (NRA) has launched the pilot of Greener Restaurants--a new, national program to recognize restaurants' environmental sustainability efforts. A limited number of restaurants have signed on to participate in the pilot before opening it to industry-wide participation in the next few months. Greener Restaurants will show operators how to save money while "going greener" and share their successes with guests.

The goal of the Greener Restaurants program is to help restaurant operators save money and manage costs while incorporating sustainability practices throughout the restaurant. In addition, the program will help restaurants market their efforts to "go greener" to guests both on-site and online. It was developed with the input of restaurant operators and partners of the National Restaurant Association Conserve initiative--the Turner Foundation, Kendall College, Food Service Technology Center and EPA ENERGY STAR.

The program comprises a checklist of action items from which participants select areas of focus and build a profile on an interactive Web site (www.GreenerRestaurants.com). The checklist contains both smaller steps, such as using low-energy light bulbs, and larger moves, including equipment and remodeling. The checklist will be accompanied by resources and instructional videos to help the operator implement each practice and report progress.

The online profiles will become part of a consumer-oriented Web site with a nationwide search engine that will be part of the public launch of the program later this year. Participating restaurants will also receive a door decal and other marketing materials to highlight their commitment to sustainable practices to customers.

Association research shows that environmentally sustainable practices are important to today's consumers. Four out of 10 say they are likely to make a restaurant choice based on a restaurant's conservation practices. And restaurants are responding: 40 percent of full-service restaurants and 31 percent of quick-service restaurants plan to devote more resources to green initiatives in 2010.
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The center of the plate doesn't need to be a lonely place

By

SPONSORED POST


Enter the Grade Me Recipe Contest for foodservice professionals, sponsored by Bush Brothers! Contestants have until May 14 to submit to www.grademerecipecontest.com an original side dish that incorporates at least one Bush's Best product. Anyone who visits the Grade Me Recipe Contest Web site can vote on the entries using an A to F scale. Contestants will have the chance to win $5,000 or an XL Big Green Egg grill in addition to being showcased as a Bush Brothers featured chef. Voting ends May 31, and the winners will be notified by June 11. For more information, visit www.grademerecipecontest.com.
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'Salute to Women' raises funds for Sullivan University

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On March 26 The Brown Hotel, Louisville, Ky., hosted a group of celebrity chefs, foodservice industry professionals and students for "A Salute to Women, Wine and Whiskey," an event to raise funds for a scholarship for a female student attending Sullivan University's National Center for Hospitality Studies (NCHS).

(l to r) Judy Schad of Capriole Farms, Kathy Cary of Lilly's, Laurent Géroli of The Brown Hotel, Susan Goss of West Town Tavern and Gale Gand of Tru

Joining The Brown Hotel's executive chef Laurent Géroli in preparing a five-course dinner in honor of Women's History Month that evening was cheesemaker Judy Schad of Capriole Farm, Warfordsburg, Pa.; chef Kathy Cary of Lilly's, Louisville; chef Katie Payne of Sullivan University; and Chicago chefs Susan Goss of West Town Tavern; and Gale Gand of Tru. NCHS faculty and students prepared hors d'oeuvres during the reception portion, which featured cocktails from mixologist Joy Perrine.
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