Finding America's favorite farmers markets

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American Farmland Trust has launched the first-ever America's Favorite Farmers Markets contest, a nationwide challenge to determine which of America's 4,685 farmers markets can rally the most customer support.

Farmers market managers can register to join the contest by visiting www.farmland.org/marketmanager. Starting in June, farmers market shoppers (including chefs) can vote to support their favorite farmers’ market at www.farmland.org/vote. One large, medium and small farmers market will be announced as the winner during Farmers’ Market Week from Aug. 2 to 8.
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Barry Callebaut announces World Chocolate Masters judges

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Cocoa and chocolate manufacturer Barry Callebaut announced that pastry chefs Andrew Shotts and Paulina Abascal will represent the United States and Mexico, respectively, on the 2009 World Chocolate Masters judging panel. This year's World Chocolate Masters will be held at the Salon Du Chocolat in Paris from Oct. 14 to 16. Shotts is the owner of Garrison Confections, a gourmet chocolate maker in Providence, R.I.

pastry chef Andrew Shotts

Abascal is a renowned pastry chef in Mexico and host of "Pasteleria.MX," a show on V-me, a Hispanic television network in the United States.

pastry chef Paulina Abascal
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5 x 5 Chefs Collaborative hosting chef dinners in L.A.

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Five Los Angeles chefs--Michael Cimarusti of Providence, Josiah Citrin of Mélisse, David LeFevre of Water Grill, Gino Angelini of Angelini Osteria and Neal Fraser of Grace--have come together to form the 5 x 5 Chefs Collaborative, giving them the opportunity to unite and share their considerable talents to inspire one another, have some fun in the kitchen and cook some amazing menus. The third annual 5 x 5 dinner series features each of the five chefs with a very special guest chef from outside of L.A. for each event, collaborating on five superb menus. A portion of the proceeds from each night will benefit the Southern California Chapter of Special Olympics.

So far, the dinners have featured Alessandro Stratta of Alex at the Wynn Las Vegas at Providence (April 28) and Gabriel Kreuther (pictured, right) of New York City's The Modern at Mélisse (May 17). Upcoming dinners include Sean McClain of Chicago's Spring at Grace (June 15), Curtis Duffy of Avenues at the Penninsula Chicago at Water Grill (Aug. 23) and Paul Bartolotta of Wauwatosa, Wis.-based Bartolotta Restaurant Group at Angelini Osteria (Sept. 21).

Hawaiian big eye tuna with sour plums, pickled leeks and Sun Gold tomatoes, prepared at Mélisse by the 5 x 5 Chefs Collaborative May 17 (photo credit: David Guilburt)
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Kitchen 911: Tips for dealing with cuts, burns and falls

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Contributed by Ursula Mobilio, RN, Waterbury Hospital, Waterbury, Conn.

It has happened to all of us at one time or another. The restaurant is jamming, the line is out the door, and the staff is running wild. The server impatiently waits for you to put the final touches on the duck a l'orange. As you cut into the orange, the knife slips and suddenly blood is gushing everywhere. What do you do now?

Cuts--as well as burns and falls--are the most common mishaps in the kitchen and must be treated urgently to ensure proper healing without complications. The following are some tips for dealing with cuts, burns and falls.

Cuts
If you cut a finger, the most important action is to control the bleeding by immediately applying direct pressure to the wound. If the blood is squirting, wrap a clean kitchen towel around the wound and continue to apply pressure. Elevate the arm above the heart to slow the flow of blood. If the bleeding does not stop or the wound is deep and can’t be closed, a trip to the emergency room is necessary. A tetanus shot is recommended if you have not had one within the past 10 years.

When the wound stops bleeding, it must be cleaned with water. Dry the wound and apply a thin layer of antimicrobial ointment or cream, such as bacitracin, to prevent infection. The wound should then be covered with a secure bandage (such as a 3M Tegaderm) to keep it clean and to keep blood out of the food.

If a section of finger is accidentally cut off, place the cut section of finger on top of ice--not in ice or water--and bring it with you to the emergency room immediately. Wrap the bleeding finger in a clean moist towel to prevent the towel from sticking to the finger. Continue measures to control bleeding.

Burns
Two common types of kitchen burns are scalding and contact burns. Scalding burns occur from exposure to hot liquid and account for 32 percent of burns treated in emergency rooms. Contact burns occur from skin contact with a hot object and account for 8 percent of emergency room burns.

Knowing what to do when hot oil splashes can save your skin. When a burn occurs, it is most important to wash the burn with room-temperature water. Ice and ice water should be avoided because it may cause further damage. Assessing the burn wound depth will determine the severity of the injury and the course of action. First-degree burns damage only the outer layer (epidermis) of the skin. The skin is pink or red, dry, has no blisters, and is painful to the touch, similar to a sunburn. The skin should heal within three to five days. A trip to the emergency room is not required unless it involves a large body surface area.

Second-degree burns are slightly deeper and involve the epidermis and the upper layers of the dermis. The burn wound will show blistering. It is recommended to keep a blister intact if it has not ruptured. Second-degree burns should be cleansed with mild soap and water twice a day, and an antimicrobial ointment, such as bacitracin or polymyxin B, should be applied. A sterile gauze covering may be needed. The skin should heal within 20 days. Emergency room care may be necessary for second-degree burns with large body surface area.

Third-degree burns destroy the epidermis and most of the dermis layer of the skin, and fourth-degree burns destroy the skin, down to the muscle and bone. The skin may blister, look white, tan, or charred, and is not painful. This condition requires an immediate trip to the emergency room. Skin grafting may be needed.

Infection is one of the biggest complications with cuts and burns. Symptoms that require immediate medical attention are fever and chills, redness, swelling, foul smell, pus or drainage, and increased pain to the wound. It is important to watch the wound closely to make sure it is healing.

Falls
Slippery and wet floors caused by spills, grease or an aggressive dishwasher can cause serious accidents in the kitchen. If a fall occurs affecting the head and neck, observe for symptoms of a head injury. These symptoms require immediate attention and include inability to arouse the person, confusion, vomiting, dizziness, loss of consciousness and short-term memory loss. If the fall affects a person’s neck, support the head in the position it was found and seek medical care. If a person falls, experiencing severe pain in the back or hip, call 911 immediately. Head, back, and hip injuries are a critical matter and should be taken seriously.

Being prepared
First-aid items should be stocked in a cabinet in the kitchen for quick access when an emergency occurs. These items should include: clean kitchen towels, antimicrobial ointment, gauze, medical silk tape, Band-Aids, and 3M Tegaderm bandages. Written instructions on how to proceed if a cut, burn or fall occurs will also be helpful.

Cuts, burns, and falls in the kitchen happen to the best of us. Knowing how to properly treat medical emergencies is important to avoid infection, ensure good healing and allow us to complete that duck a l'orange.

Mobilio is a registered nurse currently working as a clinical instructor at Waterbury Hospital in Waterbury, Conn. She is also an alumnus of the Culinary Institute of America in Hyde Park, N.Y., class of 1979. She pursued a career in pastry for 20 years prior to becoming a nurse.

References
  1. Henry, C. & Stapleton, E. R. (2004). EMT Prehospital Care: 3rd Ed. J.J. Keller & Associates.
  2. Taira, B. & Singer, A. (2008). Assessing the severity of a burn injury. Emergency Medicine, 26-35.
  3. Wiebelhaus, P. & Hansen, S. (2001). Burn emergencies. Nursing 2001, 31 (1), 36-41.
  4. Kelly, R. (2006). Head injuries: what to watch for afterwards. American Academy of Family Physicians. Retrieved February 23, 2009 from: http://familydoctor.org/online/famdocen/home/common/brain/head/084.html
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GRA and NYSRA partner to 'green' New York restaurants

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The Green Restaurant Association (GRA) and the New York State Restaurant Association (NYSRA) announced their official partnership in greening New York's restaurants. With GRA's 19 years as the industry standard for Certified Green Restaurants and with NYSRA providing leadership for New York State restaurants for more than 70 years, this partnership is the most significant move to date in helping to create an environmentally sustainable restaurant industry. Restaurants are responsible for the largest consumption of energy in the retail sector, and New York is the restaurant capital of the world, making it the focal point to create sustainability in the restaurant industry worldwide.

Components of the partnership include:
  • facilitating the GRA's Green Restaurant 4.0 Standards program to NYSRA members
  • GRA providing educational resources to NYSRA's Web site, newsletters, etc.
  • greening some of NYSRA internal operations
  • providing a preferred rate to NYSRA members for GRA's consulting and certification services
Visit www.dinegreen.com for more information.
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Unilever chef selected as ACF Culinary Team USA manager

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The American Culinary Federation announced that Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill., will head up ACF Culinary Team USA for the 2009-2012 term. ACF Culinary Team USA is the official representative team of the United States in major national and international culinary competitions.


Jilleba, a member of Chef Magazine's editorial advisory board, is one of only 61 ACF-certified master chefs in the world and currently is chair of the ACF Culinary Competition Committee. He most recently supervised top-scoring ACF Culinary Youth Team USA at the Knorr World Culinary Grand Prix during ScotHot in Glasgow, Scotland from March 2 to 4.
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Register for the Western Foodservice & Hospitality Expo

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SPONSORED POST

Join us at the Western Foodservice & Hospitality Expo Aug. 30 to Sept. 1 at the San Diego Convention Center. As always at the Western Foodservice & Hospitality Expo, you’ll discover the absolute best in foodservice and business solutions--solutions you can apply to your business immediately.

• Educational sessions highlighting the latest information, including: sustainable seafood and responding to allergy trends
• ACF Culinary Competitions and Hot Spot Chef demonstrations
• The most extensive hospitality networking anywhere

REGISTER TODAY!
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The French Pastry School expands

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On May 18 the French Pastry School of Chicago founders Sebastien Canonne, MOF, and Jacquy Pfeiffer announced plans to add 11,000 square feet to its campus in Chicago's Loop, doubling its size. The expansion will accommodate more students for the school's existing and new programs. The expansion includes a hands-on teaching kitchen, two theater-style kitchens, a research and development center and administrative offices.

(l to r) Jacquy Pfeiffer and Sebastien Canonne announce the expansion

The French Pastry School also unveiled its newest program: L'Art du Gateau-the Professional Cake Decorating and Baking Program, which will start Aug. 30, 2010. The 16-week, full-time certificate program will focus on all aspects of creating wedding, celebration and specialty cakes. In addition to hands-on cake construction, baking and decorating, students will study taste and texture profiles, gum paste, buttercream, piping and royal icing decorations. Master chef-instructors Canonne, Pfeiffer, Nicholas Lodge, John Kraus and Laura Ragano are among the instructors who will teach the program.

For more information, visit www.frenchpastryschool.com.
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