--Edmund Woo, consultant and chef/owner, Saskatoon, Greenville, S.C., "Industry Voices," July 2010, Chef Magazine
The 2010 chef competitors are:
- Jason Barwikowski, Olympic Provisions restaurant, Portland, Ore.;
- Chris Carriker, Gilt Club, Portland, Ore.;
- Seth Caswell, Emmer & Rye, Seattle;
- Matt Christianson, Urban Farmer, Portland, Ore;
- Gregory Denton, Metrovino Bistro & Bar, Portland, Ore.;
- Jake Martin, Fenouil, Portland, Ore.;
- Tony Meyers, Serrato Restaurant and Bar, Portland, Ore.;
- Naomi Pomeroy, Beast, Portland, Ore.;
- Gabe Rucker, Le Pigeon, Portland, Ore.; and
- Jason Stratton, Spinasse, Seattle
In response to President Obama's recent address at American University, Washington, D.C., on the urgent need for comprehensive immigration reform, National Restaurant Association (NRA) president and CEO Dawn Sweeney issued the following statement on behalf of the NRA:"Each day the need for immigration reform becomes clearer, and we commend the President for his commitment and continued leadership. It is absolutely critical for our nation that Congress develop a sensible immigration reform solution.For more information, visit www.restaurant.org/advocacy/.
"Addressing our broken immigration system is an economic necessity for our industry as well as our country. The nation's 945,000 restaurant locations and their millions of employees have much at stake in this debate, and the consequences of failure to find a solution on this vital issue will be severe. The President has been a leading voice working to find a resolution to this crisis, and while significant areas of disagreement exist among advocates, we remain committed to the work ahead.
"We believe that a bipartisan process has the best chance of success, and it is imperative that the Congress continues to work toward a solution. The [NRA] pledges its continued vigorous support of sensible reform that strengthens our borders; provides a way for employers to hire from abroad when U.S. workers are not available; establishes a verification system that is effective, inexpensive and reliable, and does not unfairly penalize employers; and creates a commonsense solution for undocumented workers in the United States."
"For 19 years, we've run a restaurant that continually improves its eco-friendly performance," said co-owner Helen Cameron in a statement. "At a time in history where lots of businesses are making green claims, we're proud to be able to back ours up with a third-party certification that truly means something to our customers."
The interior at Uncommon GroundAccording to the GRA's Certification guidelines, 3 Star Certified Green Restaurants must meet a minimum of 175 points within their program by implementing environmental steps that include: sourcing local foods within a 100-mile radius, using reclaimed wood in restaurant décor and furniture, collecting rainwater to water plants, creating recycling and composting programs and incorporating a significant number of vegetarian and vegan menu items. So far, Uncommon Ground in Wrigleyville has earned more than 195 points.
For more information about the GRA's Certification program, visit www.dinegreen.com.
The Austin Business Journal, Austin, Texas, presented its Green Business Award to chef Jimmy Mitchell. Mitchell, formerly of Rainbow Lodge and The Valley Oaks Food and Wine Center at Fetzer Winery, received the award in recognition of his green efforts, "From the Earth to the Table and back to the Earth" restaurant recycling program.Less than a year ago, Mitchell hung up his toque to open Restaurant Recyclers to help restaurant kitchens in Austin recycle their cardboard, tin, glass and food waste, which he turns into compost. Mitchell says he plans to bring Restaurant Recyclers to Houston within the next 12 months.
For more information about Restaurant Recyclers or chef Mitchell, visit www.restaurantrecyclers.com.
The newly selected members of Team USA 2011 accept their award.Team USA is made up of captain Jean-Francois Suteau, executive pastry chef of the Beverly Hills Hotel; Frania Mendivil, executive pastry chef of The Beverly Hilton; Bill Foltz, executive pastry chef of L'Auberge de Lac Casino Resort in Lake Charles, La.; and alternate Yoni Morales, executive pastry chef of Ark at the New York-New York Hotel and Casino in Las Vegas.
Bill Foltz works on his centerpiece creation.To make the team, competing chefs had eight hours to prepare combinations of plated desserts, chocolate (or sugar) centerpieces, ice carvings and chocolate entremets. Team USA members were reviewed by a panel of judges including Coupe du Monde founder, master pastry chef Gabriel Paillasson, Ewald Notter, Stéphane Tréand and Kerry Vincent.
"It feels amazing to be selected as captain of the USA team for a competition," said Suteau in a statement. "I know we have a lot of work ahead of us. It's an awesome challenge and I'm ready for it."
Jean Francois Suteau pipes Valrhona chocolate into molds.The biennial Coupe du Monde is a two-day competition with teams from more than 20 nations vying for a spot in the top three to which medals are awarded.
Nevada Cope prepares her winning dish during the Master Chef Competition*Cope and the other chefs had 35 minutes to devise a main course only using items from the Black Box. Cope created her winning dish (pictured, below) using quail, ground pork, chorizo, turnip and Windset Farms Gusto hot peppers. As the overall winner, she received a set of chef's knives provided by Shun and the House of Knives, and a complete set of Dudson China.
Nevada Cope's winning dish: Roasted quail with sunny side up quail egg, butternut squash purée and Grand Marnier demi with sautéed purple kraut and crescent vegetables.*Cope graduated from the Culinary Arts program at the Art Institute of Vancouver in 2006 and is currently a full-time cook at both the Coast Coal Harbor Hotel and La Vallée at The Executive Hotel.
EAT! Vancouver is Canada's largest food and cooking festival, which saw over 38,000 visitors in 2010. The festival will return to the Vancouver Convention Centre, June 10 to 12, 2011. Visit www.eat-vancouver.com for more information.
*Photos courtesy of Derevko Photography.