The September Issue of Chef Digital is Now Available

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Welcome to Chef Magazine's September Digital Edition. Chef's September Cover
  
The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

• View it on the iPad
• Easily share articles via e-mail    
• Click on hyperlinks in both articles and advertisements to obtain further resources  
• Zoom in and out of articles and advertisements
• Instantly search by keyword for the content in the current issue or the archives
• Print articles and/or download for offline viewing

The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety. 
 
Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at chef@talcott.com.

Sincerely,
The Chef Team
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Switch to JobSelect Comfort Nitrile gloves and recognize more than just savings

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SPONSORED POST

Small changes can yield big rewards when it comes to kitchen supplies. Every purchasing decision provides an opportunity to maximize budget and improve the restaurant as a whole.

One purchasing adjustment, which can go a long way, is to consider moving away from latex single-use gloves and try a less expensive, more sustainable option like nitrile.

FoodHandler has introduced a new product called JobSelect® Comfort™ Nitrile gloves that provides the durability and predictable cost of nitrile without sacrificing comfort, dexterity and touch sensitivity.

The cost of natural rubber latex has increased 190 percent over the past 24 months, driving up the price of disposable latex gloves. Experts expect this trend to continue – increasing by another 40 percent or more.

In addition, they’ve rolled out a more efficient packaging system called Advantage Pack. The 4/250 pack size requires less storage space than the typical 10/100 configuration. Advantage Pack also reduces waste by 40 percent, helping restaurants achieve important sustainability goals:
  • 64 percent less corrugate 
  • 59 percent smaller case cube
  • 40 percent less solid waste overall

If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current choice of single-use gloves, visit www.ThinSense.com for a free sample. 


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JobSelect® Comfort™ gloves live up to their name; outperform latex

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Sponsored Post

When it comes to working in gloves, many chefs find themselves struggling to maintain quality and precision, while complying with strict food safety guidelines.

New JobSelect® Comfort™ Nitrile gloves from FoodHandler® utilize a lighter, thinner nitrile that is actually twice as strong as standard nitrile – but with softness and pliability comparable to latex. The gloves feature ThinSense™ Technology that yields:
  • Enhanced touch sensitivity
  • Increased elongation
  • Outstanding durability
  • Greater dexterity
  • A more comfortable fit


 
Comfort Nitrile also sets new standards for performance by dramatically reducing the joint fatigue commonly experienced when wearing latex gloves.

If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit www.ThinSense.com for a free sample.
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FoodHandler® offers handy new solution for latex allergies

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Sponsored Post

In recent years, demand has risen for an alternative to latex gloves. Besides the steadily rising cost of latex, another pressing problem facing the foodservice industry is the issue of latex allergies.

Natural rubber latex is a protein that can cause an allergic reaction in some individuals when they are exposed to the airborne proteins through skin contact or inhalation. The problems can be so severe, in fact, that many states have passed laws banning or recommending against the use of latex.

FoodHandler now offers a viable solution with the introduction of JobSelect® Comfort™ Nitrile gloves. Comfort Nitrile gloves utilize a lighter, thinner nitrile that is twice as strong as standard nitrile – but with softness and pliability comparable to latex. In addition to providing a safe alternative to latex, the gloves also offer:
  • Enhanced touch sensitivity
  • Increased elongation
  • Outstanding durability
  • Greater dexterity 
  • More comfortable fit

The Asthma and Allergy Foundation of America estimates that one in every 1,000 people develops a latex allergy. Although rare, the condition has a higher rate of occurrence among health care workers and others who regularly wear latex gloves (from 5 to 15 percent).

Unfortunately, eliminating the problem is not as simple as keeping the gloves off the hands of chefs with allergies. Another major concern is the possibility that a customer with a latex allergy might have a reaction to food prepared by latex-clad hands.


If you’d like to see for yourself how JobSelect Comfort Nitrile Gloves compare to your current brand of single-use gloves, visit www.ThinSense.com for a free sample.
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National Pasta Association selects chef, author and TV host Candice Kumai as Pasta Fits campaign ambassador

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The National Pasta Association (NPA) has appointed chef, author and television host Candice Kumai as a consultant and spokesperson to its Pasta Fits campaign. Kumai, author of “Pretty Delicious,” co-host of Lifetime Television’s hit series, “Cook Yourself Thin,” chef contributor on the Cooking Channel’s “Unique Eats,” and Bravo’s “Top Chef” alumni, will support the NPA’s program conveying the message that pasta fits into a healthy lifestyle, a balanced diet, a weight loss program, a budget and a busy day.

Candice Kumai (photo credit: Matt Beard)
The Pasta Fits campaign helps consumers to understand the role of carbohydrates, specifically pasta, in a healthy diet and in weight loss. A highlight of the promotion is the celebration of National Pasta Month in October. National Pasta Month observances will include the promotion of appetizing new pasta recipes, healthy diet tips and media appearances.

Visit www.ilovepasta.org or www.facebook.com/PastaFits.

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National Restaurant Association Educational Foundation seeks nominations for 2012 Awards

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The National Restaurant Association Educational Foundation is encouraging restaurant industry professionals to help identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award, and the Thad and Alice Eure Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation (NRAEF) awards nomination deadline is August 31, 2011 and nomination forms can be found at www.nraef.org/awards. Submissions can be made online, mailed or faxed to (312) 566-9733.

“We are looking to all leaders in the hospitality business to nominate their shining stars – the valued individuals who go the extra mile both personally and professionally to serve and bring public focus to restaurants and foodservice through their works,” said Lynette McKee, executive director of the NRAEF. “This is a tremendous opportunity not only for companies to recognize their own leaders and industry partners, but also to bolster relationships between operators and suppliers and their clients.”

Lynette McKee, NRAEF executive director
The NRAEF Awards program dates back more than 25 years and serves to recognize the top philanthropists, community leaders, and educators in the restaurant and foodservice industry. For these prestigious awards, the NRAEF is seeking candidates who embody the NRAEF mission of strengthening and growing the industry through education, community engagement and promotion of career opportunities.  

Candidates for each award must demonstrate an outstanding commitment to education and excellence within the restaurant and foodservice industry. Specific requirements for each award include:

  • College of Diplomats - Established in 1974, the College of Diplomats is a select group of industry professionals who exemplify the philanthropic spirit of the industry in support of the NRAEF’s mission. Up to three individuals can be inducted into the College of Diplomats each year and each member must be a role model for businesses in his/her community. Past Diplomats include: Alice Elliot, Jackie Trujillo, Norman Brinker, James Maynard, and Emeril Lagasse  
  • Michael E. Hurst Lifetime Achievement in Education Award - To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst – a respected and successful restaurant operator and firm advocate of industry education – the NRAEF awards the Michael E. Hurst Lifetime Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education. The award is presented to an eligible current or retired post-secondary and/or graduate professor or administrator who has dedicated his/her career to academic instruction in the field of hospitality, culinary or foodservice management. Past Michael E. Hurst Lifetime Achievement in Education recipients include: Ferdinand Metz, CMC, Ray Kavanaugh, Ed.D, and Morris J.W. Gaebe  
  • Thad and Alice Eure Ambassador of Hospitality Award - The NRAEF’s highest distinction, the Thad and Alice Eure Ambassador of Hospitality Award is presented annually to an individual who has shown extraordinary achievement and exemplary leadership in bringing public focus to the hospitality industry through philanthropy and community service. The award is named for Thad and Alice Eure who, as philanthropists and restaurateurs, generously gave of their time and resources to the industry. Past Thad and Alice Eure Ambassador of Hospitality Award recipients include: Ralph Brennan, Bill Marriott, S. Truett Cathy, and Joe Lee
The 2012 awards will be presented to recipients during NRAEF events taking place during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.
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Meatless Monday Restaurant Kit offered as free reference

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The new Meatless Monday Restaurant Kit can now be downloaded for free at http://www.meatlessmonday.com/spread-the-movement/ as a practical reference for restaurants who want to add Meatless Monday as an option on their menus. The kit talks about the benefits to the restaurant of offering Meatless Monday as an option and offers talking points, information and helpful hints about this growing movement.


Visit www.meatlessmonday.com.
 
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National Restaurant Association launches "Kids LiveWell" initiative

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The National Restaurant Association unveiled a new nationwide initiative that provides parents and children with a growing selection of healthful menu options when dining out. “Kids LiveWell,” a program the Association launched in collaboration with Healthy Dining, highlights how restaurants are creating innovative solutions to provide better-for-you menu options.

“Kids LiveWell” is a first-of-its-kind voluntary initiative that shows the restaurant industry’s commitment to offering healthful menu items for children, with a focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

Sweeney and Jones-Mueller joined industry stakeholders, health advocates, parents and children at the National Press Club recently to unveil the program and feature several “Kids LiveWell” choices from participating restaurants. 
 
Inaugural “Kids LiveWell” leaders include the following 19 brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

To join “Kids LiveWell,” restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the “Kids LiveWell” criteria. The criteria include the following components:  
  • Offer a children’s meal (an entrée, side and beverage) with 600 calories or less; two servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; with limits on sodium, fats and sugar; 
  • Offer at least one other individual item with 200 calories or less, with limits on fats, sugars and sodium, plus contain a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy;
  •  Display or make available upon request the nutrition profile of the healthful menu options; and
  •  Promote/identify the healthful menu options.
Parents can find “Kids LiveWell” options in their communities by visiting the “Kids LiveWell” section on www.HealthyDiningFinder.com. Participating restaurants can add the “Kids LiveWell” icon on their menus to indicate qualifying items, as well.
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Unilever Food Solutions launches SandwichPro.com

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Which sandwich meat is most popular? What breads are customers scrambling to buy? How much more will guests pay for a branded condiment? Staying abreast of the latest, most important industry news can be a daunting challenge, but there is now a one-stop resource: SandwichPro.com, powered by Unilever Food Solutions. The site features insightful tidbits based on the company’s years of experience and product offerings.
 
The research tab of SandwichPro.com can help you develop pricing strategies, menu innovation and more. Take upscale ingredients, for example. The Sandwich Pro team has discovered that sandwiches with aioli can menu for significantly more than other sandwiches. 

The Parisian Sandwich

Most importantly, the findings are broken down into easy-to-read graphics and articles so that the most important insights are right at your fingertips.
  • Sandwich Stats: quick-read charts on consumer preferences and areas of industry growth/decline 
  • Know Your Customers: survey results on sandwich attitudes, favorite ingredients and other consumer preferences
  • Quality Ingredients: information on specific sandwich components, like condiments or vegetables
  • Trend Reports: new ideas and developments in the industry, as well as data broken down by segment, including quarterly reports and “hot and not” assessments of different sandwich types
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