ACF News  

Voting Eligibility for ACF National Officer Candidates

ACF members will vote electronically for the 2013-2015 board of directors in May 2013. The email subject line for ballots will be "ACF Official Election Ballot." To be eligible to vote, membership dues must be paid by March 31. To ensure eligibility and to receive correspondence, update your contact information, especially email address, at www.acfchefs.org, or call (800) 624-9458. If you have questions about the elections, contact Mark Kent, CEC, AAC, chair, ACF Nominations & Elections Committee, at (330) 972-2349. 

ACF Culinary Team USA Applications Due Feb. 28

What does it take to become a member of ACF Culinary Team USA? It takes passion, dedication and the desire to  take your skills to the next level. Apply today to try out for ACF Culinary Team USA and you could be part of a remarkable group of chefs representing the United States at the 2016 Internationale Kochkunst Ausstellung, also known as the "culinary Olympics," in Erfurt, Germany. Applications will be accepted through Feb. 28, with tryouts following. Learn more and apply.

Aran Essig, CEC®, CCA®, Wins MINOR'S® My Story Contest

Aran Essig, CEC®, CCA®, executive chef at University of Northern Colorado, Greeley, Colo., and a member of ACF  Colorado Chefs Association, was named the winner of the Minors® My Story Contest from more than 50 entrants. Essig's story, titled "My MINOR's Story," was selected for its creativity, originality in storytelling, entertainment value, quality of content and the importance of MINOR'S®. Congratulations Chef Essig. Read his story.

Now in its 13th year, the McCormick® Flavor Forecast® 2013 report spotlights emerging trends that will drive flavor innovation over the next several years. Compiling insights from a global team of McCormick chefs, sensory scientists, dietitians, trend trackers, marketing experts and food technologists in more than 100 countries, the Flavor Forecast highlights distinctive food trends and flavors that have a common thread throughout the world. For 2013, five trends and 10 accompanying flavor combinations are predicted to be the catalyst for menu innovations that are global, personal and unapologetic. More

 

Global Food Trends and Flavor Combinations

1. No Apologies Necessary

● Decadent Bitter Chocolate, Sweet Basil and Passion Fruit

● Black Rum, Charred Orange and Allspice

2. Personally Handcrafted  

● Cider, Sage & Molasses

● Smoked Tomato, Rosemary, Chile Peppers and Sweet Onion

3. Empowered Eating          

● Farro Grain, Blackberry and Clove

● Market-Fresh Broccoli and Dukkah

 4. Hidden Potential              

● Hearty Meat Cuts, Plantain and Stick Cinnamon

● Artichoke, Paprika and Hazelnut

5. Global My Way 

● Japanese Katsu Sauce and Oregano

● Anise and Cajeta

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