IRA names 2010 board chair

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The Illinois Restaurant Association (IRA) named Everett Rand, president and chief beverage officer of Midway Wholesalers Inc., the 2010 chairman of the board on Feb. 16 during its annual meeting and installation of officers dinner. Midway Wholesalers Inc. is the only African American-owned spirit distribution company in Illinois.

In addition to his role at Midway Wholesalers, Rand also serves on the boards of the Better Boys Foundation, Sinai Hospital, Chicago State University, Chicago Gateway Green and is the founder and organizer of the Chicago Football Classic.
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For the Love of Chocolate fund-raiser a grand success

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(l to r) Marie Donovan, advisor to For the Love of Chocolate; Ted Timm, board member, For the Love of Chocolate; Kirk Dakarian, board member, For the Love of Chocolate; Violet Orellana, scholarship recipient; Tulin Tuzel, vice president of research and development at Sara Lee Corp.; Franco Pacini of the French Pastry School; and chef Jacquy Pfeiffer of the French Pastry School during the Sara Lee Corp. Scholarship presentation

The French Pastry School at City Colleges of Chicago saw an attendance of more than 450 people at its annual fundraiser, For The Love of Chocolate, on Feb. 6. With the support of sponsors and guests, For The Love of Chocolate Foundation cleared over $68,000 for pastry scholarships for future applicants to L'Art de la Pâtisserie, the full-time, 24-week professional pastry and baking program.

Guests, sponsors, students, alumni and chefs from Chicago and around the country gathered to partake in more than 40 chefs' specialties from fine cuisine to exquisite desserts to chocolate bonbons. Some of the country's most celebrated chefs were present, including Rick Bayless of Frontera Grill; Della Gossett of Charlie Trotter's; Paul Bartolotta of Bartolotta Ristorante di Mare; Christophe David of NoMi; Jean Joho of Everest; Frederic Robert of The Wynn Las Vegas; and Kai Lermen of The Peninsula.

Alumna of the French Pastry School Chris Kadow-Dougherty, chef-owner of Whimsical Candy, presented her signature candy, La-Dee-Dahs.

Four current students enrolled in The French Pastry School's L'Art de la Pâtisserie received For the Love of Chocolate Scholarships from funds raised last year with the help of generous sponsors. Kaitlin Bolt received the Barry Callebaut Scholarship; Stephanie Evans was awarded the Coalesse/Office Concepts Scholarship; Sara Lee Corp. made a scholarship possible for Violet Orellana; and Chelsey Torres received the Irinox USA Scholarship. These students were recognized for their achievement at the event.

(l to r) Chef Jacquy Pfeiffer, French Pastry School; Kennedy-King College president John Dozier with wife Victoria; Franco Pacini of French Pastry School; and chef Sebastien Cannone, MOF, French Pastry School

"To be able to help future students in pursuing their dream of attending pastry school is a great thing," said Jacquy Pfeiffer, academic dean for student affairs at The French Pastry School, "It's also wonderful for our current students to team up with people from the industry, to get a taste for what’s in store for them when they graduate!"

The 6th Annual "For the Love of Chocolate" Gala at The French Pastry School will take place on February 5, 2011 for an all new chocolate extravaganza. More details will be available at www.fortheloveofchocolatefoundation.org.
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AHF announces inaugural conference

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The Association for Healthcare Foodservice (AHF), the professional society for healthcare food and nutrition professionals in self-operated facilities, will host its inaugural conference June 5 to 9 in Austin, Texas. The conference, themed "The Power of One: Uniting People, Igniting Possibilities," will feature educational seminars on professional development and industry issues, interactive events, networking opportunities, national speakers and a culinary competition.

Conference registration will begin in March. For more information, visit www.healthcarefoodservice.org.
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Louisiana chefs team up for James Beard Foundation

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Louisiana's most celebrated chefs will unite on March 21 at Kingsley House in New Orleans for the Chefs for Louisiana Cookery event, a fundraiser benefiting the James Beard Foundation.

The chefs have teamed up with each other and local farmers and fishermen to create a menu honoring the cuisine of Louisiana--oysters, sweet potatoes, crabmeat, shrimp, rice and Cajun caviar will be among the highlights. Participating chefs include Donald Link of Herbsaint and Cochon; John Besh of Restaurant August; Darin Nesbit of Bourbon House, Palace Café and Dickie Brennan's Steakhouse; and Frank Brigsten of Brigsten's. In addition to the chefs, various purveyors will be on hand to teach guests about their industries, including Tabasco's master cooper Hamilton Polk, who will demonstrate barrel making, and popcorn rice farmer Jimmy Hoppe, who will demonstrate the process of growing his crops.

Also during the event, the nominees of the 2010 James Beard Awards will be announced. Tickets will be available through www.jamesbeard.org.
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Kettle Cuisine donates hot meals to Greater Boston
Food Bank

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As part of Kettle Cuisine's latest hunger relief efforts with the Greater Boston Food Bank (GBFB), the artisan soup maker is donating 12 gallons of kid-friendly soup each week to the GBFB's Kids Café program. Kettle Cuisine also plans to coordinate volunteer groups each month to help serve meals.

The Kids Café program partners with eight area Boys & Girls Clubs throughout eastern Massachusetts to provide a safe environment and healthful meals for at-risk children. The program also aims to teach children about the connection between healthy foods and healthy minds and bodies. Kettle Cuisine has been working with the GBFB for more than five years and has donated more than 14,000 gallons of soup in the past four years.
Kettle Cuisine employees, led by executive chef Volker Frick (center), serve soup at The GBFB's Kids Café program

"The Greater Boston Food Bank and the Kids Café program share our dedication to providing nutritional meal options to the people who need it most," said Jerry Shafir, founder and CEO of Kettle Cuisine, in a statement.

For more information, visit www.gbfb.org/programs/KidsCafe.cfm.
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NRA responds to federal budget plans

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In response to the federal budget plans submitted to the U.S. Congress by President Obama, Dawn Sweeney, the president and CEO of the National Restaurant Association (NRA), issued the following statement:
"The National Restaurant Association, representing the nation's second-largest private sector employer, welcomes initiatives in the federal budget to support small business, job creation and our nation's economic recovery. We support President Obama's call for tax incentives to help spur the economy and generate additional jobs.

"We encourage the extension of expired tax provisions that allow businesses an enhanced deduction for expensing and 'bonus' depreciation for capital expenditures. These measures will encourage restaurants to invest and grow. A tax credit for new hires will further encourage restaurateurs to create jobs.

"While our industry expects to reverse a short-term contraction and add jobs in 2010, the scale of the industry's upturn depends largely on consumer confidence. Until personal disposable income increases and general unemployment levels fall, economic recovery will be pro­longed. Consequently, we strongly support efforts that lead to measurable, overall results, while reducing deficits in the long term."
For more information, visit www.restaurant.org.
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February 2010 Chef digital edition now available

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The digital edition of the February 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 an online exclusive on seafood 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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"I believe passionately that we, as chefs, have to use our unique position to educate people about the importance of food and good nutrition, the scarcity of food for some families, and the importance of local and sustainable approaches. I also think that we have to evolve to keep our work relevant. I know I only serve a portion of the community through my restaurant, HotChocolate in Chicago, and that I don't need to go more than a couple streets from here to witness real need. We all need to bear witness to that--an to respond."
--Mindy Segal, pastry chef/owner, HotChocolate, Chicago
"Industry Voices," February 2010, Chef Magazine

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