IACP announces keynote speakers for conference

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Finding better, more earth-friendly ways to feed a hungry planet will be the topic that draws more than 1,000 food professionals to Denver this year for the International Association of Culinary Professionals' (IACP) 31st Annual International Conference, from April 1 to 4, at the Sheraton Denver Downtown Hotel and Colorado Convention Center. "Pioneering a Sustainable World" is this year's conference theme.

Distinguished headliners will gather at the four-day conference to explore practical, sustainable solutions all along the food chain, from farm, to processing plant, to market. Innovative pioneers will share personal stories and visions about breaking with traditions in their field to create new practices with long-term benefits for the earth.

On April 2, Lynne Rossetto Kasper of American Public Media's The Splendid Table will moderate a lively discussion about "The Soul of Sustainability" and what is at its core. Confirmed speakers include Walter Robb, co-president and chief operating officer, Whole Foods Market Inc. and Dan Barber, executive chef/co-owner of Blue Hill and Blue Hill at Stone Barns Center, which sources its menu from the farmland on which it sits in Pocantico Hills, N.Y.

On April 3, New York Times journalist Kim Severson will moderate a discussion among today's food industry pioneers. Panelists include:
  • Chef Andoni Luis Aduriz - a Michelin two-starred chef from Mugaritz restaurant near San Sebastian, Spain. Regarded as one of Spain's most creative chefs, he is a passionate advocate for farm-to-table freshness.
  • Kim Jordan - Founder & CEO of New Belgium Brewery, Fort Collins, Colorado. This award-winning brewery is noted both for outstanding beer and for making environmental stewardship a core commitment.
  • Fred Kirschenmann - IACP Scholar in Residence for the Denver Conference, Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University, an organic farmer, and now president of the board of directors for Stone Barn Center.
  • Chef Michel Nischan - author, policy activist and now president/CEO of Wholesome Wave Foundation, working to make locally grown, sustainable foods available to all.
Visit www.iacp.com/conference for more information.
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National Pasteurized Eggs receives innovation award

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National Pasteurized Eggs (NPE), a leader in food safety, has recently been recognized as one of the 2008 Red Herring Top 100 Global Companies.

Acknowledged for its innovative in food safety with the pasteurization process of its Davidson's Safest Choice brand of shell eggs, NPE was the only foodservice company recipient in 2008. NPE produces the Davidson's Safest Choice eggs with a patented, all-natural pasteurization process to eliminate Salmonella enteritidis (SE), the most dangerous egg-related bacteria that sickens more than 100,000 Americans annually. Additionally, the process inactivates avian influenza (bird flu) protecting this important food supply from its exposure. NPE sales are at an all time high, with production of nearly 200 million eggs in 2008.

Red Herring Top 100 Global Companies are chosen from winners and finalists of the previous North America, Europe and Asia Red Herring Top 100 Companies. Evaluations were made on both quantitative and qualitative criteria, such as financial performance, innovation, management, global strategy, and ecosystem integration. Past winners of Red Herring awards include Google, Mozilla and Skype.
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New chairman takes helm for Illinois Restaurant Association

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Jay Stieber, executive vice president and general counsel of Lettuce Entertain You Enterprises (LEYE), was inducted as the Illinois Restaurant Association's (IRA) 2009 chairman of the of the board during the IRA's Annual Meeting & Installation of Officers Dinner, held Feb. 2 at Petterino's in Chicago.

Stieber has a BS in accounting from DePaul University, a JD from Northwestern University School of Law; he is a CPA and an attorney. He has been a board member of the IRA since 2000, serving on several committees and most recently as an officer on the IRA board. As one of the partners of LEYE, Stieber spends the majority of his time dealing with major issues involving strategic planning, tax planning, real estate, finance, bank relations, investor relations, leases, contracts and other legal matters.

The foodservice industry in Illinois produces $18.3 billion in annual sales and is the largest private sector employer in the state. Foodservice industry-related employment in Illinois is projected to grow by 10.9 percent over the next 10 years, to almost 600,000 people by 2018.
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More green for your wallet with cost-saving tips

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Contributed by Catherine Corley, vice president of marketing insights, Sam’s Club for foodservice

This article is the Bottom Line Solutions online exclusive for the February 2009 issue of Chef Magazine.

Times are tough. Money is tight. We've all seen the stories and heard the news, and we get it. Operators and consumers alike are doing everything they can to pinch those pennies—save costs anywhere. In light of these current economic conditions, running a successful restaurant can be especially challenging. And let's not forget the hard work and long hours it requires. The National Small Business Association validates these sentiments, sharing that, with consumer spending down, 71 percent of small-business owners have a negative outlook on the economy, up from 43 percent last year.

These are the five consistent cost-saving tips restaurant owners say they're using to save money and keep their businesses afloat during these tough times.

Always compare prices. No matter how insignificant the purchase may seem, it is always a good idea to compare prices. Some stores will offer price matches to meet or beat the current deal.

Use credit options that pay back. Credit has tightened considerably, but is still available for today’s small-business owners. For those who have a good credit history, it can pay dividends to search out institutions that offer cash back or reward options.

Lower printing and shipping costs. Most business owners say that the majority of their costs are related to shipping and printing expenses. Operators can save substantial amounts of money by seeking out discounts in these high-expenditure areas.

Become tech-savvy. It is no secret that taking a business online can increase the potential audience and help drive traffic to brick-and-mortar locations. Look into creating a Web page. For instance, Sam's Club offers its small-business owners a complimentary Web site and a range of online advertising packages. Sam's Club business members are utilizing this tool to help save money and increase their exposure.

Be prepared. While it may be tempting to do so, business insurance is one area that should not be cut. Buying appropriate insurance up front saves money in the long run and could potentially keep an operator from going out of business.

As a leader in the foodservice industry, Sam's Club understands the challenges of independent restaurant owners and provides a variety of low-cost products and unique services designed especially to help them succeed. Sam's Club saves the independent restaurant owner money through a wide selection of food, serving equipment, cleaning supplies, and paper products, in addition to the added value of cash-back rewards. Small-business owners are invited to take the Invoice Comparison Challenge to compare prices available from other distributors or office supply stores. With everyday low costs, Sam's Club partners with restaurant owners to meet their individual needs with unique solutions—all designed to save operators money. During the 2008 National Small Business Week, Sam's Club conducted more than 5,000 invoice comparisons and identified more than $3.5 million in savings for small businesses through products available for purchase on its shelves vs. other competitors. Visit www.samsclub.com/foodservice.
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NAFEM honors allied association leaders

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The North American Association of Food Equipment Manufacturers (NAFEM) awarded 42 allied association leaders its Doctorate of Foodservice (DFS) honor. The awards were presented during ceremonies held at the NAFEM Show Feb. 6 at the Orange County Convention Center, Orlando, Fla. NAFEM's DFS program recognizes elected leaders of major foodservice industry associations for their commitment and dedication to their respective organizations and the industry at-large.

NAFEM also presented Jeffrey Rhodenbaugh, president, S&J Group LLC, Salem, S.C., with the 2009 William W. Carpenter Award. The award, the association's highest honor, is presented at each NAFEM show to a foodservice industry professional who has continually contributed to NAFEM's success and to the enrichment of the foodservice industry at-large.

DFS recipients include:
  • Guillermo Alarcón Koloffón, CFSP, Abastecedores Turisticos, A.C. (AMAIT)
  • Martin M. Yadrick, MS, MBA, RD, FADA, American Dietetic Association (ADA)
  • Thomas J. Corcoran, Jr., American Hotel & Lodging Association (AH&LA)
  • Deanne Hilde Carlisle, RD, LD, MBA, DHCFA, American Society for Healthcare Food Service Administrators (ASHFSA)
  • William G. Notte, MBA, American Society for Healthcare Food Service Administrators (ASHFSA)
  • Ricky G. Clark, CDM, CFPP, CFSM, CCFP, Association of Correctional Food Service Affiliates (ACFSA)
  • Theodora M. Mitchell, CCFP, Association of Correctional Food Service Affiliates (ACFSA)
  • Julio C. Castaing, Jr., The BCA (Black Culinarian Alliance)
  • H. Joseph Machicote, The BCA (Black Culinarian Alliance)
  • Malcolm Harling, Catering Equipment Suppliers Association (CESA)
  • John Swanson, Commercial Food Equipment Service Association (CFESA)
  • Curt Archambault, FMP, Council of Hotel & Restaurant Trainers (CHART)
  • John W. Isbell, CHT, Council of Hotel & Restaurant Trainers (CHART)
  • Linda Hackworth, CDM, CFPP, Dietary Managers Association (DMA)
  • Kipper Greist, Florida Restaurant & Lodging Association (FRLA)
  • Rip Tosun, Florida Restaurant & Lodging Association (FRLA)
  • John Radchenko, FCSI, Foodservice Consultants Society International (FCSI)
  • Kimberley Gill Rimsza, CFSP, Foodservice Equipment Distributors Association (FEDA)
  • Cathy Chochran-Lewis, International Association of Culinary Professionals (IACP)
  • Margaret "Mokie" E. Steiskal, PhD, RD, LD, FMP, CCE, International Council on Hotel, Restaurant and Institutional Education (I-CHRIE)
  • Kenneth Samara, MBA, International Flight Services Association (IFSA)
  • Rick Diaz, CBM, MCFE, International Food Service Executives Association (IFSEA)
  • John R. Martin, International Foodservice Distributors Association (IFDA)
  • Dan Manning, International Foodservice Manufacturers Association (IFMA)
  • David Wyllie, CFSP, MTC301, Manufacturers' Agents Association for the Foodservice Industry (MAFSI)
  • Mark Kraner, National Association of College & University Food Services (NACUFS)
  • Maurice Kemp, CFSP, National Association of Food Equipment Suppliers (NAFES)
  • Joe Taylor, National Council of Chain Restaurants (NCCR)
  • Michael S. Kaufman, National Restaurant Association (NRA)
  • Richard E. Rivera, National Restaurant Association (NRA)
  • Linda L. Bacin, National Restaurant Association Educational Foundation (NRAEF)
  • Mary Angela Miller, MS, RD, LD, FADA, National Society for Healthcare Foodservice Management (HFM)
  • Bruce Thomas, MBA, National Society for Healthcare Foodservice Management (HFM)
  • Carol P. Wallace, CFSP, North American Association of Food Equipment Manufacturers (NAFEM)
  • Robert J. Ripp, Research & Development Associates for Military Food & Packing Systems, Inc. (R&DA)
  • Daniel Weiss, Research & Development Associates for Military Food & Packing Systems, Inc. (R&DA)
  • Lynn A. Schurman, CD, Retail Bakers of America (RBA)
  • Katie Wilson, PhD, SNS, School Nutrition Association (SNA)
  • Jerry Lim Lark Kee, Singapore Association of Food Equipment Manufacturers & Suppliers (SAFEMS)
  • Owen Moore, Society for Foodservice Management (SFM)
  • Kathy K. Sanders, Society for Foodservice Management (SFM)
  • Linda Pharr, Women's Foodservice Forum (WFF)
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Insights from the 2009 World Pastry Cup

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Contributed by chef Kevin Ashton, food writer


For anyone interested in food, the Coupe du Monde de la Pâtisserie is the World Cup, perhaps the most prestigious culinary competition in the world. So much effort, skill and in some cases a year of practice have helped make The World Pastry Cup the ultimate pastry prize to win. Each of the 22 teams representing their countries are at this year's event, held Jan. 25 and 26, were urged on by their noisy supporters; this event is definitely not for the fainthearted.

Started in 1989 by French Master Pastry Chef Gabriel Paillasson, the competition has become a true launching pad for culinary world stardom. The competition is held once every two years in Lyon, the culinary epicenter of France, which boasts many culinary accolades and stars of its own. In essence, the competition pits the 22 teams against each other for medals and trophies. Each team consists of three chefs who produce a chocolate dessert, a frozen dessert and a plated dessert, along with three sculptures crafted from sugar, chocolate and ice.

The Almond Board of California, one of the major sponsors of the event, invited me to report on this stunning spectacle. Unlike any other culinary event I’ve seen, each country takes it in turn to bring their desserts out to great fanfare and huge media coverage. A team needs to produce two of each dish so that one can be available for the press to take hundreds of photos and the second is sliced into portions and offered to the 22 judges, one from each of the competing countries.

Team USA comprised: captain David Ramirez (second from left), executive pastry chef at Rosen Shingle Creek in Orlando, Fla.; team member Roy Pell (second from right), executive pastry chef at the Phoenician in Scottsdale, Ariz.; team member (far right)Remy Funfrock, restaurant pastry chef at The Broadmoor in Colorado Springs, Colo.; and alternate Jim Mullaney, executive pastry chef with Artisans Group in Atlanta.

In preparation for the competition, the teams had to first think of a theme, and Team USA chose "Native American." Once the theme was selected, the team members and coach Sylvain Leroy, plus team president pastry chef En-Ming Hsu (far left), spent much of their free time individually and collectively at L'Académie de Cuisine in Gaithersburg, Md. Team USA practiced three to four days a month for a year before the World Pastry Cup.

Bad luck turned the fortunes of the Dutch and American teams in separate instances. Team USA’s 3-foot-tall chocolate sculpture fell over when the team tried moving it in the overheated kitchen, just a mere 20 minutes before the end of the competition. A more dramatic calamity happened to the Netherlands sculpture when it collapsed from the display table and broke into a thousand pieces in front of the huge audience. Deafening silence fell upon the room as all eyes and TV cameras turned to the stunned Dutch team members, who could barely believe what had happened.

Team USA did come away from the competition with an award for the best ice carving in the show, which is no small feat when you consider the competition they were up against. However, for a team that had worked so hard and sacrificed much to be at the show they had been hoping to match the feat of the 2001 American team, which had become culinary legends after winning gold.

Having watched much of the two-day competition, I could see why the French team was clearly the favorite, ably led by the 23-year-old captain Jerome de Olveira.The team members showed nerves of steel and tremendous skill. I asked them during an interview before the results were announced if they felt additional pressure because France has won this competition so many times. With modesty, they explained their focus didn't give them time to consider or worry about the history of the competition.

When the judging was complete, Team France was indeed crowned Pastry Champions of the World, and as I watched the media frenzy, I truly understood for the first time the importance of this competition.
Images courtesy of the World Pastry Cup
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Call for nominations of foodservice professionals with healthy school lunch programs

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The Physicians Committee for Responsible Medicine (PCRM) is seeking nominations for its fifth annual Golden Carrot Awards for outstanding school foodservice professionals. Awards include a grand prize of $5,000, with $1,500 going to the food service professional and $3,500 given to the school food service program. Up to four additional $1,000 prizes, with $500 going to the food service professional and $500 to the school food service program, will be awarded.

"In these tough economic times, many schools are struggling to provide students with a healthful variety of foods," PCRM nutritionist Kathryn Strong, R.D., said in a press release. "The Golden Carrot Awards recognize food service workers who overcome those challenges to serve delicious and healthful vegetarian and vegan foods."

The Golden Carrot Awards honor food service professionals in both public and private schools. Schools are evaluated on how well they provide students with a daily variety of vegan and vegetarian entrées, à la carte items, and vending machine items. Offerings of fresh fruits and vegetables, nondairy beverages, low-fat and cholesterol-free foods along with the availability, use and effectiveness of nutrition education and other innovative programs will also be reviewed.

The deadline for nominations is April 8. A PDF entry form and a more detailed explanation of the award criteria are available at www.HealthySchoolLunches.org.
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NAFEM Show '09 Preview, extended version

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by Chef Magazine staff

This article is the online extended version of the one that appeared in the February 2009 issue of Chef Magazine (pg. 27).

Despite the state of the economy, manufacturers of foodservice equipment and supplies are finding the means to bring much-needed products, as well as updates to existing products, to market. Some of these items can help save on energy, water, labor or food costs. Some are multitaskers and can better optimize kitchen space. Some can fill a special niche that will provide a restaurant an edge over the competition. Yes, even in these trying times, foodservice manufacturers are stepping up their game to formulate products with you—the chef and restaurateur—in mind.

See the largest grouping of these products all in one place by paying a visit to the biennial North American Association of Food Equipment Manufacturers (NAFEM) Show being held Feb. 5 to 7 at the Orange County Convention Center in Orlando, Fla. The NAFEM Show will attract approximately 20,000 industry professionals this year and feature more than 600 North American manufacturers. For more information on the NAFEM Show and the exhibiting companies, visit www.nafem.org/thenafemshow. And read on for Chef Magazine's product roundup from this year's show.

Visit the Equipex Ltd. booth to check out the full line of Sodir electric, cast-iron Panini Grills, including single-top-plate Savoy and Panini models, plus double-top Majestic and Diablo models. All Vitroceramic models feature scratch-resistant, easy-to-clean smooth bottom plates and grooved upper plates, plus durable lightweight construction for portability and long life. Stainless steel construction, convenient operating controls, a detachable front drip tray and removable crumb drawer are standard; and all-grooved or all-smooth plates and cook timers are available with all models. Visit www.equipex.com, or call (800) 649-7885. NAFEM Booth #2286

Waring Commercial will be introducing the new Professional Electric Spice Grinder which features a high-performance 19,000 RPM commercial-grade motor designed to grind whole spices including peppercorns, star anise, bay leaves, granulated sugar and other dry ingredients. This compact grinder features durable stainless steel blades, a heavy-duty brushed-stainless steel housing, an upper housing safety interlock and three removable dishwasher-safe stainless steel grinding bowls with handy storage lids. Visit www.waringproducts.com, or call (800) 492-7464. NAFEM Show Booth #3438

ONLINE ONLY! T & S Brass and Bronze Works Inc. will showcase a variety of new and improved fixtures, including hose reels, standard and mini pre-rinse units, glass fillers, emergency eyewash units and JeTSpray valves. They will also showcase their new line of AB1953-Compliant fixtures and fittings that meet low-lead standards enacted in California as Assembly Bill 1953, which sets a maximum lead content of .25% by weight in water pipes, fittings and fixtures. T & S is first to offer these products, well ahead of the January 1, 2010, compliance date for new products. Visit www.tsbrass.com, or call 800 476-4103. NAFEM Show Booth #3012

Energy-saving equipment and technology will be the focus of product offerings at the Master-Bilt booth. These will include the Endura line of institutional foodservice equipment that feature: reach-in, pass-through and roll-through refrigerators and freezers; heated and dual-temp cabinets; prep tables; and undercounter cabinets. Also shown will be the Fusion series of self-contained, bottom-mount and solid door reach-in refrigerators and freezers, and the MSR series of modular multi-compressor refrigeration systems. Master-Bilt equips its walk-in refrigeration systems with the Master Controller with patented Reverse Cycle Defrost, which trims energy use by 27 percent. Visit www.master-bilt.com, or call (800) 647-1284. NAFEM Show Booth #3239

Interested in single-depth island cooking suites? Montague has introduced a line called The Excalibur Crusader. Crusader suites have a single row of equipment, most designed for easy access from both sides. Open burners, broilers and griddle plates are centered in the cabinet, so they can be reached and used by chefs on both sides of the narrow profile suite. Range ovens are designed as pass-through models with doors on both sides. Visit www.montaguecompany.com, or call (800) 345-1830. NAFEM Show Booth #1463

Check out the tools for equipping action stations and buffets for special events at the ChefMaster booth. The company's high-heat butane stove features a high-heat output of 10,000 Btus, an adjustable heat range (from boil to simmer) and a high-impact carrying case. Visit www.chef-master.com, or call (800) 333-2124. NAFEM Show Booth #1408

ONLINE ONLY! A 62-quart-capacity floor model mixer geared for the needs of high-volume restaurants, especially those specializing in pizza, will be shown by Globe Food Equipment Co. The SP60P floor model mixer has a 3-hp motor with direct-drive gear and high-torque transmission that can easily mix 100 lb. of dough. Rigid cast iron construction comes with stainless steel bowl, flat beater, stainless steel wire whip, bowl truck and spiral dough hooks that produce dough of the right texture for thin crust pizza. Additional features include 15-minute digital timer and thermal overload protection. Visit www.globeequipment.com, or call (866)604-5623. NAFEM Show Booth #863

Electrolux Professional will show the new air-o-convect hybrid convection ovens, a new air-o-steam combi model and a host of Electrolux-Dito products. The air-o-convect combines convection oven and steamer in a unit that is easy to use and delivers most of the cooking and automatic cleaning benefits of a combi oven (now available in gas and electric, 6- and 10-pan models.) The 6-pan oven can be mounted on an open base or stacked on another 6-pan or 10-pan model. Also, the new 6-pan, full-size air-o-steam combi oven can also be stand-mounted or stacked; and gas models now have higher efficiency, lower emission burners and are Electrolux Professional Green Spirit products. Electrolux Dito will also show new planetary mixers ideal for pastry and dessert mixing, plus an improved line of Panini Grills, new TRS Model Vegetable Slicers and TRK Combination Food Processors. Visit www.electroluxusa.com, or call (866) 449-4200. NAFEM Show Booth #2080

Spring USA will introduce its new Radiance Line of chafing dishes. These classy chafers have mirror-polished stainless steel covers, satin-finished hardware and legs, and feature the "Intelligent Design Water Channel" that returns condensation back into the water pan. The rectangular model has 9 7/8-quart capacity, while round styles are available with 4- or 8-quart capacity. Spring USA will also show their Heated Carving-Serving Station, which is designed to safely maintain carved meats at 150˚ to 160˚F. This attractive station has two heat lamps above, plus a heated base that can double for serving hot hors d'oeuvres. Visit www.springusa.com, or call (800) 535-8974. NAFEM Show Booth #2854

ONLINE ONLY! Victorinox Commercial Cutlery will debut as the new brand name for the former R.H. Forschner by Victorinox line of restaurant kitchen knives. The brand continues to offer a broad selection of cutlery including several sizes of chef's and bread knives, along with knives for carving, slicing, sandwiches and boning. Also highlighted will be the new Precise Slice Knife that cuts equal size slices of prime rib or ham with the aid of an attached guide that can be set to the width of the slices you want to cut with the knife's serrated blade. Knives are offered with regular handles and a white Fibrox handle textured for slip-free usage. Visit www.swissarmy.com/forschner, or call (800) 243-4074. NAFEM Show Booth #1263

Rational USA's new SelfCooking Center CareControl System will be just part of the excitement found in its show booth at NAFEM. CareControl automatically measures oven cleanliness and determines the need for cleaning with Care-Tabs, a scale-dissolving system that prevents lime scale buildup. Rational's new booth expands its popular arena-style cooking demonstration capabilities, with live presentations scheduled every 15 minutes. Visitors can sample any of five different dishes finished in the oven and sit bistro-style at high-top tables for three. Visit www.rational-usa.com, or call (888) 320-7274. NAFEM Booth #3830

Efficient, cost-effective and safety-conscious cutlery maintenance is provided by the Model 2100 Chef's Choice by EdgeCraft Corp. Commercial Diamond Hone Knife sharpener, which will be the centerpiece of the Chef's Choice exhibit. This device provides the EdgeSelect three-stage sharpening process that with several quick passes gives the knife edge an extraordinary "bite," yet it is safe for top-quality knives, as it never detempers the blade. Built-I precision angle guides assure the correct sharpening angle. Visit www.edgecraft.com, or call (800) 342-3255. NAFEM Show Booth #2733

ONLINE ONLY! Rubbermaid Commercial Products will showcase its Safe Ice Handling System, which includes 5 1/2-gal. Ice Safety Tote with angled top surface and pouring spout, ergonomic carrying grip, a hand grip near the base for easy lifting, and a 25-lb. bucket capacity. It comes with a 74-ounce Scoop has an angled handle with hand guard that improves leverage and control and the two-handed 120-oz. capacity Scovel for faster loading times. New this year will be a mobile cart that can hold four Ice Safety Totes for easier delivery of ice to where it is needed. Visit www.rcpworksmarter.com, or call (800) 347-9800. NAFEM Show Booth #2063

Jimex Corp. has added additional flexibility to the Ascend JSP-Series 60-inch- and 72-inch-wide sandwich prep tables by offering overnight covers. These stainless steel covers are designed to provide additional countertop workspace for microwaves or storage containers when prep space is not needed. JSP-6016 or JSP-7218 prep table lids are easily removed by unscrewing retainer bolts, so the overnight covers can be substituted when needed. Visit www.ascendmfg.com, or call (800) 314-4477. NAFEM Show Booth #3836

BTV-Chef Revival Inc., a sister company of San Jamar, will showcase its complete line of apparel for restaurant chefs and their crews. The line includes chef jackets, tunics, pants, aprons, headwear and footwear for both men and women. Also highlighted will be gloves to protect kitchen crews from heat and from being cut, freezer jackets, towels and table linens. The company will debut a new merchandiser for displaying these clothing in retail outlets catering to foodservice clientele. Visit www.bvtcr.com, or call (800) 352-CHEF.
NAFEM Show Booth #3641

Check out the award-winning Eco Tech Plus atmospheric steamer from Market Forge Industries Inc., the first full-size gas steamer to be given an Energy Star rating. It also has the first built-in water filtration system and integrated water-management system. Eco Tech Plus boasts a unique "steam on demand" concept with a "steam and hold" feature, while consuming a minimal amount of water—saving on utility costs. Visit www.mfii.com, or call (617) 387-4100. NAFEM Show Booth #1875

ONLINE ONLY! Viking Commercial will unveil its first line of restaurant cooking equipment at its NAFEM Show booth. The highlight will be an island suite that is 17-feet long and includes six burners, a griddle, a hob, three ovens, a warming tray, a cheese-melter and a salamander. The line also includes commercial ranges with sealed 30,000-btu top burners, ovens with cast iron floors for maximum heat retention and minimal recovery time, charbroilers with cantilevered adjustable cooking grates that have three-position vertical adjustment every 12 inches, and planchas with two to four heat zones maximize cooking flexibility. Visit www.vikingcommercial.com. NAFEM Show Booth #268

Visit Robot Coupe USA for a look at the new and improved CL50 Series E. The machine prepares 1,200 servings in three hours or less and has available 39 different processing discs to give unmatched processing versatility. This model has two hoppers. The larger hopper makes it easy to process bulk vegetables (i.e. cabbage, celery) and can accommodate up to 10 tomatoes. Its cylindrical hopper is used to feed long and delicate vegetables (i.e. carrots, cucumbers, mushrooms) for precise cutting. Another new feature is the redesigned lid that eliminates corners, providing enhanced sanitation. Visit www.robotcoupeusa.com, or call (800) 824-1646. NAFEM Show Booth #1420

Take a closer look at the YK-200A Combi-Oven from YieldKing. This combi oven is a multifunction smoker that includes food steaming capability. It looks like a mobile smoker cabinet (or holding cabinet) but is capable of roasting, steaming, smoking, holding, proofing and baking. The OmniVection control technology can determine the optimum cook time and cooking method for any given protein. Visit www.southernpride.com, or call (618) 997-9348. NAFEM Show Booth #2586

ONLINE ONLY! A complete line of energy efficient ranges and countertop appliances will be shown by Comstock-Castle Stove Co. These commercial cooking appliances can be custom built, combining almost limitless component choices that include open burners, charbroilers, raised or flush griddles and hot top sections. Because of superior insulation and clearance ratings, these cookers, which include ovens that can be set up to 500-degrees-F, can be installed near refrigeration equipment without making those unit's compressors work excessively hard. The range top's "star" burners provide a more efficient heat transfer to larger pots. Visit www.castlestove.com, or call (800) 637-9188. NAFEM Show Booth #1627
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New Alaska salmon resources and continuing education credits

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In a continuing effort to offer education to foodservice operators, the Alaska Seafood Marketing Institute (ASMI), has launched Wild Style, an online training program that covers everything the foodservice professional needs to know about wild and sustainable Alaska salmon. The convenience of being available online, now allows users to view this information anytime. The training program guides users through a series of learning modules, each containing a short video followed by a quick practice quiz to test their knowledge. The learning modules outline a range of topics including salmon harvesting methods, the different salmon species and seasonal availability, and information on Alaska's sustainable salmon management practices. Stunning scenery shots, video of fishermen in action, salmon battling upstream, and beautiful plated presentations create an engaging learning experience lasting about 20 minutes in length.

After watching each of the videos and taking each of the practice quizzes, the user is then automatically redirected to the final quiz on the ASMI Web site. Upon completion of the final quiz, the user is awarded a Certificate of Completion. Plus, they will earn five continuing education hours from the American Culinary Federation.

Click on the image below or the link: www.alaskaseafood.org/foodservice/launch/ to begin the Wild Style training.
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