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Share Your ACF Insights and You Could Win an iPad
Watch your email this week for your invitation to participate in ACF's member survey. As part of the 2011-2016 Strategic Plan, we are surveying ACF members to understand your needs. Your participation will help guide ACF's leadership in planning for the future of the Federation.
All participants will be given the option of entering a drawing for a free iPad as a thank you for participating in this survey and for your continued support of ACF. |
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Salmon a la Nage, Pie Trends, Leadership in the Kitchen and More
Download Sizzle's Summer Issue Digitally or as an App
The summer issue of Sizzle is now availabl e. Articles include pie trends, recipes for salmon a la nage, leadership in today's kitchen and how to make upside down root beer floats. More
Plus, you don't have to wait until you are at a computer to read Sizzle! Access the latest issue right at your fingertips with our new free app, available on the iPhone, iPad, iPod Touch, Android smartphones and Amazon Kindle Fire. |
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Classic Chef Coats Still Favored
Professional chefs overwhelmingly rely on white, traditional coats for a timeless look.  Consider the Cotton Classic Executive Coat by Happy Chef. It features premium cotton twill, turn-up cuffs, and a double breasted design with interchangeable buttons. Check availability now. |
World Menu Report Shows Diners Face Barriers to Choosing Healthier Options
Unilever Food Solutions' latest World Menu Report titled "Seductive Nutrition" finds that U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action. While 52 percent of U.S. diners surveyed said they frequently look for healthy menu optio ns when eating out, 70 percent prefer to treat themselves when they place their order. Nearly 40 percent of diners say the "healthy" option sounds less "tasty" or may not be as filling. To help diners overcome these barriers and change perceptions, Unilever Food Solutions is recommending a simple solution for restaurant chefs and operators called "Seductive Nutrition." |
Ingredient of the Month: Tomatoes
Tomatoes offer flavor, color and nutrients to support and enhance dishes. Generally speaking, yellow and orange tomatoes tend to be less acidic and sweeter than red tomatoes. These tomatoes have a fruity, almost tropical flavor as a result of their low acidity. Green tom atoes have a tart, citrus tang because their sugars aren't fully developed. Purple and blackish varieties have a more complex flavor, similar to that of red wine. Read more and learn how to make Tomato and Corn Pasta Salad in June's Ingredient of the Month provided through a partnership between ACFEF Chef & Child Foundation and Clemson University. |
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Save the Date!
The Center for the Advancement of Foodservice Education (CAFE) offers professional-development opportunities to all culinarians:
8th-Annual Leadership Conference, "Connections"
June 21-23, 2012
Host: The Culinary Institute of America, San Antonio
"Learning from the Ground Up"
July 27-29, 2012
Host: Seattle Culinary Academy
"The Science of Food"
October 19-21, 2012
Host: Johnson & Wales University, Charlotte
All events award ACF continuing-education hours! Visit www.CafeMeetingPlace.com for agendas, registration and hotel information
**Subscribe for weekly programming updates** |
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Restaurants to Add 450,000 Summer Jobs, According to NRA Projections
Restaurants are expected to add 450,000 jobs this summer season, a 4.6 percent increase over the March 2012 employment level, according to recent projections released by the National Restaurant Association. The states projected to add the most eating and drinking jobs during the summer season are New York, California, Massachusetts, Texas, New Jersey, Michigan, Ohio and Illinois. The states projected to register the largest proportional employment increase are Maine, Alaska and Delaware.
Summer employment is defined as the average number of eating and drinking place jobs in June, July and August. The number of summer jobs is the difference between the projected total 2012 summer employment and the March 2012 employment level. Generally, the U.S. restaurant industry begins to ramp up its summer seasonal hiring in April, and it peaks in June, July and August. Eating and drinking places account for approximately three-fourths of the total restaurant and foodservice workforce.
Complete state-by-state 2012 projections, plus a national 10-year review, of restaurant summer employment can be found on the Association's website. |
Register for ACF National Convention
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In the News
New York City Seeks to Ban Big Sodas from Restaurants, Food Carts Below is an excerpt written by By Josh Levs from CNN.
New York City officials are proposing banning the sale of large-size sodas and other sugary beverages at restaurants and food carts. The ban would outlaw such drinks larger than 16 ounces at restaurants, food carts and any other establishments that receive letter grades for food service. It would not apply to grocery stores.
The New York City Department of Health will submit the measure to the Board of Health on June 12. There will then be a three-month comment period before the board votes on the proposal, officials said.
Read the article in its entirety. |
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Twitter Tweets
DIY Cocktails, @DIYCocktails, posts, "For this weekend's Bloody Marys ... Bacon Swizzle Sticks! http://bit.ly/JYgUWu."
Find out the latest and tweet us your thoughts @acfchefs. |
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A Look Inside the ACF National Office
Meet Jessica Ward, ACF's Chefs Move to Schools Coordinator. "I gr ew up in a restaurant family. My father is a chef, and I have been working in restaurants since I could stand on a chair and reach the counter. I am passionate about food and culture. I love finding new restaurants, visiting art museums and listening to new music." More |
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Facebook Friends
ACF Chefs posted, "U.S. Navy chef winners of the Captain Edward F. Ney Foodservice Excellence Award visited the ACF National office last week after they completed their culinary arts training at nearby First Coast Technical College in St. Augustine, Florida, an ACF-accredited postsecondary program. These chefs received instruction in advanced garde manger and pastry, as well as specialty food items and also toured farms to learn about local food sources. Their instructors included ACF members Chef Kevin Gallagher CCC; David Bearl, CCC, CCE, AAC; and Chef Anthony Lowman CCC, CCE, ACE."
Visit ACF's Facebook fan page to see the photo and share your thoughts. |
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