The American Culinary Federation will head to the Lone Star State, July 22–26, for the 2011 ACF National Convention. Chefs, students and foodservice professionals will Experience the Power of Connection at this culinary extravaganza taking place at the Gaylord Texan outside of Dallas. Come and learn the latest culinary trends at numerous educational seminars and demonstrations, watch the best chefs and students in the nation compete, enjoy spectacular meal events and view useful industry products at the trade show, July 24–25.

At this year’s convention, ACF will host its first Student Culinarian Invitational Reception/Dinner, featuring four two-person teams from each ACF region, plus one at large team. Tickets are now available to purchase on the convention registration form. ACF student culinarians were invited to apply by May 13, 2011, for the chance to win registration to this year’s convention and to the 2012 World Association of Chefs Societies International Congress in Daejeon, South Korea. Winners will be announced May 31, 2011. More

Also taking place is the second annual Be Like “Mike” contest for ACF student culinarian members 18 years and older who are currently first-, second- or third-year full-time culinary students enrolled in either a degree-granting, diploma or certificate postsecondary culinary program or who are in an ACFEF Apprenticeship Program. One student will win a trip to the 2011 ACF National Convention, July 22–26, in Dallas, to shadow ACF National President Michael Ty, CEC, AAC. More

Review the toolbar to the right for additional information such as hotel and travel, conference schedule, list of event sponsors, FAQ and more.

You can register online or complete the registration form and mail it to the ACF national office. Register now!

For a preview of what the National Convention is all about, check out these clips from the 2010 event.

Become a 2011 Sponsor or Exhibitor

Review the marketing opportunities brochure to learn how your company can Experience the Power of Connection during the 2011 ACF Events Series.

Sponsorship

Sponsorship during the ACF National Convention provides your company with unbeatable marketing and brand recognition. ACF offers a variety of sponsorship levels to fit your company’s unique marketing goals. Taste More

2011 Sponsors—see who is contributing to our 2011 season.

Exhibiting at the Trade Show

This is your company’s opportunity to get valuable one-on-one time with customers and culinary leaders. For booth sizes and trade show details, please call the ACF Sales Team at (800) 624-9458. 2011 Exhibitor Contracts

Advertising in the Program Guide

Make a lasting impression with attendees by placing an ad in the Program Guide. The Guide is given out to all ACF National Convention attendees and is used for the duration of the convention.

Contact ACF

Call us at (800) 624-9458 or e-mail sponsor@acfchefs.net to discover the power of connection.

Thursday, Aug. 5

Renowned chef and sustainability spokesperson Rick Moonen kicked off the events on Wednesday, Aug. 4, with his discussion about sustainable seafood. National competitions wrapped up during the final day of the trade show.

Chefs competed for the title of Pastry Chef of the Year, sponsored by Splenda®, Student Chef of the Year, sponsored by Custom Culinary, Inc., and U.S.A.’s Chef of the Year™, sponsored by Unilever Foodsolutions. All national award winners will be announced tonight at the President’s Grand Ball.

Following cold-food tryouts—and an all-nighter—ACF Bay Area Chefs Association of Oregon, students at Oregon Coast Culinary Institute at Southwestern Oregon Community College in Coos Bay, Ore., was named ACF Culinary Youth Team USA. They will compete in the 2012 IKA “culinary Olympics” in Erfurt, Germany.

At the Johnson & Wales University Student Forum, students and apprentices were inspired to dream big and create a career plan. Graham Kerr, the legendary Galloping Gourmet, urged students to be a healing agent in a hurting world by cooking nutritiously and by serving customers. Then, Charles Carroll, CEC, AAC, executive chef at River Oaks Country Club in Houston, inspired students to dream big and offered tips for success in the industry and in life.

In the evening, many chefs and their families headed to Disneyland for a night of fun.

Wednesday, Aug. 4

Competitors took center stage Tuesday, Aug. 3, during the first day of ACF’s annual trade show. In the morning, chefs attended seminars, where they learned about pastry offerings around the world, extra virgin olive oils and American regional cuisine, among other topics.

At the trade show, attendees viewed the latest culinary products and visited more than 100 exhibitors. Four student teams competed for the ACF Student Team National Championship title, sponsored by R.L. Schreiber, Inc., and guests judged for themselves as they tasted the teams’ menus in a dining area set up on the trade show floor. New at the trade show this year was Equipment Alley, Sustainability Showplace and the ACF Wellness Pavilion, complete with one-on-one health coaching session, cholesterol screenings and even tarot card readings.

Students from Kendall College, Chicago, took home the Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers. Louis Chatham, CEC, AAC, executive chef at PCI Gaming in Atmore, Ala., took home the $1,000 prize in the One-Pot Win a Lot cooking competition, sponsored by Riviana Foods, Inc., and Curtis Smith, culinary instructor at Spokane Community College, Spokane, Wash., won $2,000 in the Make it Mini—a Dessert Trio competition, sponsored by MARS Foodservice. Two-person teams from each branch of the military competed in the ACF National Championship featuring the Freedom Chef Challenge, sponsored by Christopher Ranch and Five Star Gourmet Foods, Inc.

In the evening, more than 400 guests attended the 39th Annual American Academy of Chefs Dinner, held at the Anaheim Marriott. Twenty-two chefs were inducted into the Academy, along with six honorary members, and awards were presented. Five chefs were inducted into the Academy’s Hall of Fame, and Charlie Palmer was named the Hall of Fame’s 2010 Celebrated Chef.

Tuesday, Aug. 3

The ACF National Convention is officially under way, and Monday, Aug. 2, was packed with seminars, demos, competitions, and fun activities for attendees’ families and friends. First, four finalists for the Chef Educator of the Year Award, sponsored by Le Cordon Bleu Schools North America, presented lectures and demonstrations as they vied for the national title. They will have to wait until the President’s Grand Ball on Thursday, Aug. 5, to see who will receive this prestigious award.

Chefs discussed a variety of topics on Monday, from contemporary buffet-style desserts and sustainability to global cuisine and cooking with less salt. Other highlights included Sam Choy’s entertaining Pacific Island Melting Pot demonstration, where he created some of his favorite Hawaiian dishes; Robert Wemischner’s plated desserts with a modern flair demonstration; the Certified Master Chefs demonstration; and Graham Kerr’s, HAAC, inspiring seminar about changing negative habits into ones that heal.

In the afternoon, three student teams from California, Nebraska and Oregon competed in the hot-food portion of the ACF Culinary Youth Team USA tryouts. Today, they will present their cold-food buffet platters.

By the end of the night, it was time to unwind at the Get Your Groove on Reception, Introducing ACF Culinary Team USA. Guests enjoyed great food, drinks and music from Grooveline as they had the chance to meet members of the national team.

Monday, Aug. 2

Today is the kickoff of the 2010 American Culinary Federation National Convention, but many chefs have already made their way to the Golden State. Here’s a look at what happened over the weekend in Anaheim.

More than 40 chefs volunteered with the Chef & Child Foundation (CCF) for its first national Chef Outreach to the Community day Saturday, July 30. Chefs hosted nutritional cooking demonstrations for more than 100 children and families at Hermosa Village Apartments. Guests left with a greater food education and a gift bag filled with healthy foods and coupons. Chefs left inspired to give back to their communities.

“The service day was absolutely fabulous,” said Patti Curfman, CEC, CEPC, AAC. “People of all ages walked away having a different attitude about their health. They learned how fun it is to be creative with food and how even the simple foods can be healthy.”

Education was the theme Sunday, July 31, with ACF’s Educator Development Series and four hands-on workshops. Chefs honed their skills and worked in small groups with experts as they learned how to temper chocolate, carve fruit, roll fondant and pull sugar.

Attendees gathered Sunday evening to network and celebrate the start of the convention at the California Dreamin’ Icebreaker Reception, which was followed by the Chapter Dine Around event.

Official Merchandise

2010 ACF Events Series apparel is on sale now! Visit us online or contact one of our experienced customer service representatives at (800) 639-2433 and place your order with us today.

We have gone through our catalog and hand-picked some of the best deals for you.

With the nation’s finest culinarians and most influential industry representatives in attendance, the ACF Regional Conferences provide unmatched venues for educational development and more. From start to finish, the American Culinary Federation’s Annual Events Series is the perfect opportunity to Taste Success.

2010 ACF Events Series Apparel is on SALE NOW!!! Order Today

Black Chef Coat  Regular $30.00 Now $18.50 or 3 per $45.00
Pants Woven Navy Pinstripe, Regular $29.99 CLEARANCE $14.95
Unisex Chef Coat Regular $39.00 NOW 22.50 60/40 Cotton Poly White

Only one discount per purchase. Not valid on previous purchase, gift certificates, sale items or specials. Not reedemable for cash.
Sales tax applies to CA residents only. Discount applies to merchandise
subtotal before any applicable taxes and shipping charges.

Only one discount per purchase. Not valid on previous purchase, gift certificates, sale items or specials. Not reedemable for cash.
Sales tax applies to CA residents only. Discount applies to merchandise
subtotal before any applicable taxes and shipping charges.
Valid from 10/30/09 - 11/04/09.  Online Orders Only www.newchef.com

 friends at peter Island Resort

is looking to start a Celebrity Chef Program. Chef Lisa Sellers lsellers@peterisland.net is putting together a proposal for the guest chef program. She is looking to bring in a chef every quarter, looking to start in April 2010. The rough outline, is a week’s stay in Falcon Nest’s villa with their family, flights down here, the chef, does a wine dinner at Falcon Nest, 2 cooking classes at Falcon Nest, and creates a 3 course signature menu that would run for that week in Trade Winds Restaurant 　alongside the regular Trade Wind’s menu.

If 　any chefs would be interested, please send Lisa your 　background.
Lsellers@peterisland.net

Thanks,

Probably the most documented ingredients in the history of culinary.  Many have expressed opinions, facts, and all of the conjecture they can collect about every herb and spice known.   The history and origins of many, identifying their respective routes of travel to circumnavigate the globe, by giving them a sense of romance all their own has been employed by writers for generations.

           We have been given exotic tales of spice traders traveling by sea, by foot through treacherous routes m icy and snow covered mountain passes, through dangerous jungles, and perhaps the most romanticized of all, crossing arid desert lands on the backs of camels.  Yet the intrepid, staunch commitment of the people who effected this pronounced distribution of spices endured such hardships mainly to accompany the culinary demands of those who preceded them by having established communities of their respective heritage.   

          Through the ages we have been taught how to use, and store many of these ingredients.  Most profound in my learning has been advice from a couple of different old graybeard chefs who advise to cook with spices, and finish with herbs.  Herbs, traditionally are used when fresh add their essence to the final impressions a meal.  They celebrate in the memory of the diner, causing them to want to order this dish again.

          We have been informed how to best present our herbs and spices by roasting them, by restoring and simmering them in water, by grinding them, using them without preparation, and what to expect from their contributions to a respective recipe.  In many cuisines they are they often provide the full array of flavors from mild and sensuous, to hot and spicy.

          One method that has been sort of overlooked in regional American cuisine is the blending of spices prior to using them   Natural blends are a convenient way to enhance many authentic dishes and can become reality frequently by utilizing some of the herbs and spices existing on your shelves.  Some very popular blends that bring paramount taste and aromas to dishes include the following:  Bouquet Garni;

Garam Masala; Quatre-Epices; Fines-Herbes, and Herbes de Provence.   The specialty uses of these blends bring resounding robust and high quality tastes that many American diners find new and glorious.

          Color, strength, and flavor, are considered necessary in the quality of a spice.  Insist upon rich fresh color when purchasing spices and in particular when buying fresh herbs and paprika.  The aroma should be bold, nearly pungent in its strength, but always fresh.  Exceptions are made for non-aromatic seeds such as sesame, mustard or poppy.

           Spices are used to enhance the natural flavors of food and being somewhat modest in introducing them to a dish is considered wise.   A guideline for experimenting of adding a spice might be 1/4 tsp of spice for each pound of meat, fish or poultry or to each pint of soup.  Exceptions do exist such as ethnic specialty items, and curry dishes which depend heavily on spices.  Very spicy or hot spices should be added in smaller quantities, perhaps 1/8 tsp.

          Foods prepared to be healthy often demand elimination or significant reductions of salt, sugar, and/or fat which can adversely affect the flavor profiles by reducing the palatability.   However, proper use of spices can fill the flavor gap and enhance a dish.  Reducing salt suggests using a stronger spice such as garlic or pepper.

          Reducing sugar in fruit dishes requires only increasing sweet spices like cinnamon, allspice, cloves, ginger, or nutmeg.  Fat enriches the satiety of foods and the lack of fat can be hard to compensate for.  Check with increasing spices prior to cooking and then after cooking until you have reached the flavor you desire.

          Volumes of technical information exist about storing, using, and displaying spices and herbs.  Every spice supplier can provide you water bath and refrigeration techniques best for fresh herbs.  Storing dry spices has only a few easy to follow rules.  Again, your supplier can provide you with good methods.  Using good quality fresh herbs and spices will elevate the quality of your foods.  They bring a level of authenticity to whatever Ethnic dishes you offer.  Don’t be shy on expanding your use of spices and herbs by exploring new flavors that will bring you customers.

          If questions exist, don’t hesitate to send them to New Chef and we will endeavor to respond with fulfilling answers.

GOOD COOKING!

Best regards, 
Harry Brockwell, Chef

One of the most distinguished meals one can order from a restaurant’s menu is dry aged beef for the center of your plate.  It’s image ranks right up there with Lobster as seafood, and any other premium selection one desires.  Virtually any side dish can be an appropriate accompaniment, and a variety in choice of beverages is open to whatever you wish to imbibe.  Everything compliments a good steak!

 This morsel of information is not something newly discovered because eating aged beef has been enjoyed for generations.   The popularity has waned because many everyday folks today think it is too pricey.   However when you measure the personal values of taste, texture, and satisfaction received from the flavor, versus the often chewy experience from beef that is deprived of being prepared to its very best, the relative pleasure one receives in consuming such quality stays with your memory for a long time.

 Some contributing thoughts to justify the comments of how and why aged beef offers more satisfaction include scientific facts that as moisture evaporates from the muscle, it creates a stronger concentration of beefy flavor.  Second natural enzymes break down proteins and the fibrous connective muscle tissues, naturally tenderizing it.  Most of the tenderizing will occur in the first ten to fourteen days.

 It is known that some high quality restaurants age their beef for up to twenty-eight, or more days causing prices to become a little more intense due to trim loss from the drying and surface mold removal.  The aging process for beef demands expanded refrigerated space to maintain adequate air circulation which is kept in a temperature range of 34 to 38 degrees Fahrenheit, with an ambient humidity adjusted between 50% and 75%. These needs and techniques plus honoring the natural processes required by the chef performing the delicate aging processes suggests probable higher costs.  The richness of the meat’s flavor further suggests more realistic portions be served guests.  Dry aging may result in 15% shrinkage of the product.

 Typically the most frequent dry aging of beef cuts involves the loin and rib cuts.  This applies also to wet aging.  Until little more than just twenty years ago, dry aged beef was the norm, then with the advent of vacuum packaging, increased efficiencies in beef processing and transportation the practice of dry aging was nearly abandoned.  Only a few processors continued a steady supply of dry aged beef.  In today’s modern processing plants, the carcass is broken down and vacuum sealed in plastic bags within twenty four hours.  Much of this beef will show up in retail outlets within two to four days after harvest.

 Beef can be “wet aged” in plastic bags for tenderness, but many chefs feel it does not enjoy the flavor profiles and characteristics of dry aging.  Wet aging is accomplished by allowing the beef to steep in an enclosed plastic bag.  Dry aging was big in the 1950’s and 1960’s, then the market moved to the less costly boxed beef and vacuum packaging – it is estimated that 95+% of retail outlets today sell boxed beef.  Some feel dry aged beef is now enjoying a renaissance, and better restaurants actively promote its availability.

 Even with the economic crunch we are now experiencing this seems to be a clear indication that the quality sought will continue to be the major concern.  Acquiring better quality to improve your enjoyment and satisfaction will always be the objective of premium beef purveyors..

 We welcome your comments relative to the comments of this article, and look forward to anything new you may know and are willing to share.

 GOOD COOKING!

 Best regards,
 Harry Brockwell, Chef