Stirrings e-Newsletter, November 24, 2008
Welcome to the inaugural edition of Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit the new Stirrings blog.
In this issue of Stirrings:
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The Editors, Chef Magazine
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Garbin made lifetime member of the Honorable Order of the Golden Toque
The officials of the Honorable Order of the Golden Toque who extended their congratulations to chef Garbin are: (left to right) commander treasurer James Miller, grand commander William Lyman and commander Secretary Thomas Hickey Sr.
Founded in France, the Honorable Order of the Golden Toque was established to recognize chefs who have displayed the highest level of achievement and distinguished service to the culinary profession and arts. Membership is limited to 100 lifetime members who are nominated to the honor by active members of the order.
president receives leadership award
"John's career has been dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent," AAC chair Tom Macrina, CEC, CCA, AAC, said in a press release. "Our chapter is proud to recognize him as our 2008 honoree. He is an outstanding figure in our industry."
Kinsella is a distinguished leader, published author and an internationally recognized culinary figure, educator and businessman. He is one of only 61 ACF-certified master chefs in the country, a master chef of the London Institute of City and Guilds, as well as an ACF-certified culinary educator and a member of the American Academy of Chefs.
crunches nutrition numbers for restaurants
Annual Leadership Conference registration open
Tasting: Seasonal beers
Professional offers Certified Chef Network
When operators purchase an Electrolux air-o-steam combi oven, air-o-speed high-speed combi oven, air-o-chill blast chiller/freezer or the Pressure Braising Pan, they can receive on-site, hands-on demonstrations and training from Electrolux Certified Chefs. The Electrolux chefs will customize the training for each operator's individual needs and menu.
To become certified, Electrolux Certified Chefs attend a rigorous training program composed of technical courses that allow the chefs to become experts on Electrolux products, as well as courses that focus on interpersonal skill development.
The Electrolux Certified Chef Network covers the entire North American market both for customer training and field sales support. It provides customers with troubleshooting for menu development, operational savings and increased return on investment from their purchase.
Rio Star grapfruit recipe contest
A $500 prize will be awarded to the first-place winners of each recipe category. One grand prize of $1,000 will be chosen from the first-prize recipe winners in each division (home cook and professional).
Contestants may complete the online entry form, or they can download a printable entry form to mail in along with a copy of the recipe submission.
All entries must be original creations and never before published in print or online, infringe on third-party copyrights and never entered in any other contest. Entries must be received no later than 5 p.m. (EST), February 15, 2009.
Inn-Credible Breakfast Cook-Off announces winners
Professional chef winner Cale Falk received an all-expense paid trip with Oneida Global Foodservice to Chicago for the National Restaurant Association's annual show in Chicago May 16 to 19, 2009. The winning chef will assist Oneida representatives with "Plate-Scaping," a method that uses the plate as a canvas for an artistic food presentation. Winners of the innkeeper category:
Innkeeper winners Linda Hayes and Eric Hanson received an all-expense paid trip to the exquisite five-star Coeur d'Alene Resort for the opportunity to cook with executive chef Rodney Jessick, recognized by the ACF Chef's de Cuisines of the Inland Northwest as "Chef of the Year."
Dungeness Crab Roesti Benedict with Choron Sauce
Chef Cale Falk, Casa Laguna Inn & Spa, Laguna Beach, Calif.
Yield: 5 servings
Method (1) In a bowl, add egg yolks, tomato paste, lemon juice, water, and set over double boiler. Start whisking until it is thick, then remove from heat. (2) Drizzle in warm clarified butter, whisking until incorporated and has a nice sheen, and season. Keep warm.
Our Strength's Great American Dine Out raises $500k
The Great American Dine Out rallied restaurants from the entire industry, from coffee shops to fine-dining establishments. Participating restaurants included: Corner Bakery, Legal Sea Foods, Buffalo Wild Wings, Caribou Coffee, Elephant Bar Restaurant, Joe's Crab Shack, Lone Star Steakhouse, The Melting Pot, Famous Dave's, McCormick & Schmick's Seafood Restaurants and Union Square Hospitality Group. The second annual Great American Dine Out is set for Sept. 20 to 26, 2009. Registration is open, and restaurants are already signing up. For more information on how to get involved, visit GreatAmericanDineOut.org.
Going green has become a popular trend in foodservice. So far, there has been a lot of talk about using organic and local food ingredients, and organizations like Energy Star have focused their efforts on promoting the most energy-efficient equipment and advanced technologies. Meanwhile, chefs are left wondering what they can do in their day-to-day work to help the environment. The truth is that they can probably help out more than they ever thought possible, without significantly altering the quality of their cuisine or the way they run their kitchen. Using insight and advice from FoodServiceWarehouse.com's Going Green Program, chefs can learn easy ways to avoid wasting energy, water and food. Here are the top five tips for chefs to go green:
1. Use cooking water wisely. Often, water is the most wasted resource in the kitchen. Chefs should be sure to fill pots only as high as needed for even boiling and cover them with lids to save both water and energy by reducing evaporation and cook times. Also, chefs and other workers in the kitchen should avoid dumping water down the drain. Instead, they can reuse clear water from boiling or steaming for simple cleaning tasks or soaking dishes.
2. Watch out for wasted heat. When opening the kitchen, chefs and kitchen workers do not need to turn on all the cooking equipment right away. Since most equipment requires less than 30 minutes to preheat, and steamers and fryers rarely need more than 15, chefs should make sure this equipment is not left idling unnecessarily. They could take other small steps, like boiling liquids at the lowest setting that will maintain the boil. Once a liquid is boiling, it cannot get any hotter without vaporizing. Chefs should also experiment with cooking full loads, as well as turning off the oven during the last few minutes of baking, since the chamber will retain heat and the food will still cook. Some recipes actually call for this method.
3. Keep composting and recycling bins nearby. By keeping the composting and recycling bins right next to the food preparation area, chefs can practically eliminate waste in their kitchen. Almost all food scraps can be composted, and much of the packaging can be recycled. As they prepare dishes, chefs should keep the bins as close as possible to make recycling convenient, although they should check with local health codes to learn about any regulations on the proximity of waste receptacles to exposed food and food-contact surfaces.
4. Choose your equipment carefully. As they create or alter recipes, chefs should try to develop the most efficient cooking methods possible. Microwaves, steamers, griddles and fryers are generally more energy-efficient than ovens, broilers, woks and open-burner gas ranges. Chefs could use an energy-efficient grooved griddle instead of a broiler to sear meat or vegetables and achieve similar grill marks, or use a braising pan instead of an oven to wet-roast meats. Chefs can also conserve energy by taking advantage of their most versatile equipment and reducing the need for other pieces of equipment to be left idling throughout the day. For example, a braising pan can be used to sauté, simmer, boil and hold warm foods, and a steamer can cook just about anything that does not require browning or a crust.
5. Be mindful of the whole kitchen. One of the easiest ways chefs can save energy in the kitchen is to pay attention to all equipment. They should watch for doors left open on refrigerators, freezers, ovens, and warming and holding cabinets. An open lid on a prep table can increase electricity consumption by up to fifty percent, so chefs should always make sure that the lids on food wells are kept closed. They can also be mindful and save energy by checking for, and turning off, unused sections of steamers or fryers, or keeping an eye out for worn-out seals or parts in their equipment.
For all chefs, the quality of the cuisine is of the utmost importance. Thankfully, the final dish does not have to suffer in order for it to be eco-friendly. By implementing a few of the above tips and guidelines from FoodServiceWarehouse.com's Going Green Program, chefs can help the environment without sacrificing their art.
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