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| December 14, 2011 | Issue No. 9
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2012 Foodservice Equipment Expo Your participating Georgia Manufacturer Reps & Dealers invite you to attend the 2012 Foodservice Equipment Expo Georgia National Fairgrounds Perry, Georgia January 17, 2012 10AM - 4PM We encourage you to take advantage of this unique one day opportunity to "Kick the Tires" on foodservice equipment from the leading manufacturers in the industry. Manufacturer Representatives and top Georgia Equipment Dealers will be on hand to conduct LIVE demos of the equipment and answer your questions. Over THIRTY pieces of equipment will be on display under one roof! Featured equipment will be Combi Ovens, Convection Ovens, Steamers, Serving Lines, Merchandisers, Temperature Monitoring Systems, Ventilation Hood Systems, & Power Wash/Produce Sinks. NO appointment necessary as this is open to the public with ongoing LIVE demonstrations. For more information on this amazing learning experience please contact: Georgia Power - ramaurer@southernco.com Atlanta Fixture - adarsey@atlfix.com Citisco Foodservice - chrisromberg@citisco.com Manning Brothers - margie@manningbrothers.com Norvell Fixture - billn@norvellfixture.com Strategic Equipment - mconoly@strategicequipment.com You'll walk away from the Foodservice Equipment Expo with the knowledge you need to help you make the best equipment purchasing decision possible! Georgia Power is proud to support the GSNA and the 2012 Foodservice Equipment Expo. |
Halperns'
 
News Release December 9, 2011
Halperns' Establishes Seafood Milestone in Atlanta with MSC Chain of Custody Certification The Marine Stewardship Council announced today that Halperns' Purveyors of Steak and Seafood, a family owned business with locations throughout the Southeast U.S., has become the first MSC Chain of Custody certified seafood distributor in Atlanta, Georgia. Halperns' will immediately begin to supply its customers with MSC certified fresh and frozen seafood products, starting with Alaska salmon, haddock and cod, that will assure chefs and consumers that the seafood can be traced all the way back to an MSC certified sustainable fishery.
Howard I. Halpern, chairman, said: "This is quite an honor to us. Halperns' has always strived to be an industry leader and our commitment on the seafood side is just as intense as on the meat side."
Kerry Coughlin, MSC regional director, Americas, said: "Halperns' is known as a family-owned business committed to providing the best products, and Halperns' commitment to selling MSC certified sustainable seafood is a natural step that will show chefs and consumers that Halperns' focus includes environmentally responsible sourcing of seafood. Halperns' participation in the MSC program will help build awareness that everyone can make a difference in protecting seafood supplies for future generations."
Based in Atlanta, Halperns' operates throughout the Southeast U.S., providing custom cut meat and fresh and frozen seafood to some of the country's most prestigious restaurants, hotels, resorts, steakhouses, casinos and country clubs. Halperns' also operates production facilities in New Jersey, serving New York and Atlantic City, and Pompano, Florida serving South Florida and the Caribbean. the Halpern family started in the distribution business over 40 years ago and today, employs more than 300 people in three locations.
The MSC Chain of Custody certification is a comprehensive traceability program that traces seafood from one point of sale back to an MSC certified fishery. It ensures that MSC-labeled products are sourced from a fishery that is MSC certified, and it protects buyers and the fishery from fraudulent labeling and risks from fisheries carrying products from illegal, unregulated and unreported (IUU) fishing. As a result, the sustainability of the seafood product is ensured, the MSC-certified fishery of origin receives well-deserved recognition, and incentive is created for other fisheries to commit to environmentally responsible fishing practices.
To obtain MSC Chain of Custody (CoC) certification, wholesalers and distributors must pass an independent, third party audit that is conducted by an accredited certification body, and it must undergo annual surveillance audits to demonstrate it continues to meet the standard. The CoC standard focuses on having an internal traceability system and reliable operational systems in place to ensure that MSC-certified seafood is kept separate from noncertified seafood. Worldwide, more than 1,800 companies have obtained Chain of Custody certification.
Media Contacts:
Mike DeCesare
Communications Director - Americas
Marine Stewardship Council
(Seattle, WA)
Email: mike.decesare@msc.org
Phone: +1-206-631-2496
About the Marine Stewardship Council (MSC)
The Marine Stewardship Council (MSC) is an international non-profit organization set up to help transform the seafood market to a sustainable basis. The MSC runs the only certification and Eco-labelling program for wild-capture fisheries consistent with the ISEAL Code of Good Practice for setting Social and Environmental Standards and the United Nations Food and Agricultural Organization Guidelines for the Eco-labelling of Fish and Fishery Products from marine capture fisheries. These guidelines are based upon the FAO Code of Conduct for Responsible Fishing and require that credible fishery certification and eco-labelling schemes include:
- Objective, third-party fishery assessment utilizing scientific evidence;
- Transparent processes with built-in stakeholder consultation and objection procedures;
- Standards based on the sustainability of target species, ecosystems and management practices.
The MSC has offices in London, Seattle, Tokyo, Sydney, The Hague, Glasgow, Berlin, Cape Town, Paris, Madrid and Stockholm.
In total, more than 260 fisheries are engaged in the MSC program with 135 certified and over 130 under full assessment. After 40 to 50 fisheries are in confidential pre-assessment. Together, fisheries already certified or in full assessment record annual catches of close to nine million metric tonnes of seafood. this represents over 10 per cent of the annual global harvest of wild capture fisheries. Certified fisheries currently land over five million metric tonnes of seafood annually - close to six per cent of the total harvest from wild capture fisheries. Worldwide, more than 12,000 seafood products, which can be traced back to the certified sustainable fisheries, bear the blue MSC ecolable.
For more information on the work of the MSC, please visit www.msc.org
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Sysco? Sure. There's an App for that! Did you know that Sysco has an iPad (soon available for iPhone) application? It's call ChefRef and it is free to download from the iTunes Store. With ChefRef you have access to thousands of recipes, the latest in trends and products and step by step tutorials from several Sysco Executive Chefs from all over the country. Download today this amazing and intuitive app and let Sysco guide your way into culinary innovation. ************** Be sure and attend the ACF Greater Atlanta Chapter's January monthly meeting being hosted by Sysco. January 9, 2011 6:00 to 8:00 pm
2225 Riverdale Road College Park, GA 30349
Nutrition Session: |
Southeastern Mills, Inc. is a fourth generation, professionally managed food business headquartered in  Rome, GA. The company's core strength is the development and manufacture of ingredient systems used to deliver Texture and Flavor. Key customers include global and regional food manufacturers, restaurants and foodservice distributors. The company also markets five nationally-distributed retail brands including Better Than Bouillon®, the #1 food base in the U.S. Corporately, Southeastern Mills and its autonomous sister company, Milner Milling, operate nine manufacturing facilities and flour mills from Georgia to Hawaii. Whether your focus is customized development, cost reduction or product duplication, we are here to help. Culinary Expertise:15,000 ft² Center of Innovation-20+ Food Scientists, Culinary Professionals and Regulatory Experts-3 Chefs on Staff. New product ideation is an area of strength; for both new-to-the-market ideas and extensions to existing processed food products or menu items. Southeastern Mills offers a diverse range of texture and flavor solutions. Texture Solutions: Baking Mixes-Batters-Breadings- Breadcrumbs. Flavor Solutions: Gravy, Soup & Sauce Mixes-Seasonings-Marinades-Broth Concentrates- |
Schwan's Food Service  | |
Schwan's Food Service Culinary Services Team (left to right)
Chef Peter Genna, Chef Mike Janosik, Chef Kit Kiefer and Chef Ciaran Duffy
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Product Development an Exciting Aspect of the Life of the Corporate Chef Corporate chefs have a lot of duties, from hands-on kitchen work, to partnering with national account customers, supporting their sales force, attending focus groups, and more. But developing new products-based on trends as well as the specific menuing needs of foodservice customers-is perhaps the most time-consuming, challenging, and fulfilling of all the services corporate chefs perform. The corporate chefs at Schwan's Food Service--Kit Kiefer, CEC, CCE, AAC, FMP; Ciaran Duffy, CEC; Peter Genna; and Mike Janosik, CEC, CRC-do their fair share of product development, working alongside customers as well as Schwan's Food Service's own research, sales, and marketing teams to come up with meaningful new products for operators in foodservice, K-12, college and university, restaurants, and more. "The formal process begins with ideation and the creation of white paper concepts (WPCs)," explained Executive Chef Kiefer. "Next we move to rudimentary protocepts, then pure concepts that can be commercialized, and then, of course, the final product. There are other steps taken along the way to determine feasibility-to try and forecast the product's viability for the operator." "The process varies depending on the customer," continued Chef Janosik. "Some just want WPCs to get ideas flowing. Those are generated by a team process whereby we all submit ideas and edit them together into a final document." Teamwork is critical to the success of new product development, according to the chefs. "We as a team back each other up 100%," said Chef Genna. "We complement each other and provide bench strength as needed. It's like a brotherhood." Of course, product development doesn't take place without relationship development. "Every relationship with the customer is different," explained Chef Duffy. "Some give you a hug, some shake your hand, some offer a 'hello' across the boardroom table. We have to read the customers, make sure they're comfortable, and ensure that they see us as experts." "Keeping lines of communication open is really important," continued Chef Genna. "It's important to make sure everybody's on the same page and that we really understand what it is the customer wants." Even with the most open lines of communication and most collegial of relationships, the chefs face obstacles and challenges in the time between the first "a-ha" moment and when a new product ends up on someone's fork. Logistically and procedurally, the process is arduous and exacting, and relatively few white paper concepts make it to the menu-only about 5% of them, according to Chef Kiefer. Other challenges include the tight economy, juggling multiple projects at once, and encouraging customers and internal colleagues to push the limits of their imaginations. "Sure, the number of WPCs that make it is low. But the bright side is that we never lose the concepts...we archive everything we do, and there are always other opportunities to use those ideas," said Chef Janosik. "And many WPCs spawn other ideas that eventually do make it," added Chef Janosik. "When we work closely with a customer and generate ideas for them, it makes for a great feeling of accomplishment." "Creating cool things with customers...that's what we do," added Chef Kiefer. "It's always new, and it's really exciting." 
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 Easy, Elegant Savory Seafood Tortas Holiday business sends chefs and caterers looking for convenience items that are not labor intensive to use for buffets and parties. Inland Market Premium Foods, long known for trendsetting dishes that complement contemporary lifestyles, has the answer. Four new chef-inspired Seafood Tortas are available now. It is easy to put together a taste tempting menu that is interesting, innovative and irresistible using these hand crafted tortas. When most people hear the word torta they think of a Mexican sandwich. Italy is also known for their traditional tortas that are combinations of layered soft cheeses. The Italian inspiration led us straight to our first torta. The Crab and Artichoke Torta features tender chunks of blue crab meat, artichoke, sundried and roasted tomatoes, garlic, basil, olive oil and Parmesan gently placed on creamy cheese. Our next torta was inspired by a trip to Provence in France for Inland Market's Provencal Shrimp Torta that starts with the soft cheese and herb mixture then topped with shrimp, fire roasted zucchini and tomatoes, basil, olive oil, and Parmesan. Then we travelled to Japan for Inland Market's California roll inspired torta. The Smoked Salmon Torta includes hot smoked salmon, pickled ginger, wasabi, soy, sesame, and toasted nori layered over the seasoned soft cheese. The last torta brought us back home to the U.S.A for Inland Market's Maine Lobster Torta with lobster claw and knuckle meat, fire roasted corn, celery and basil layered on creamy cheese. All four of the expertly prepared tortas have well-balanced flavors that enhance the seafood in each item. The tortas are beautiful to incorporate into a buffet of hors d'oeuvres for cocktail parties, to give as a holiday gift or simply serve with crackers or a crusty baguette and a glass of wine. Inland Market Premium Foods Seafood Tortas are available from Inland Seafood. Vicky Murphy vicky.murphy@inlandseafood.com |
  What's in a name? Great food made easy. That's why U.S. Foodservice® is now called US Foods™. It's our way of demonstrating that we're even more committed to the kind of food innovation that will make your operations easier and your menus more profitable.
From base ingredients to appetizers, entrees to desserts, US Foods customers can keep their menus on trend and on budget without having to spend more time in the kitchen. Our new Chef's Line™ brand offers more than a dozen new products, all boasting scratch-made quality in a near finished form. First, try our new chicken stocks. These versatile stocks can be used as a soup, a seasoning, or a sauce. They are available in three flavors; classic, roasted garlic, and Thai red curry. They are made from all-natural ingredients without any preservatives or artificial flavors, but best of all; they are low in sodium, so the flavor of your creation shines through. Next, we've given our chicken a makeover. Our chicken for osso buco is a 3 inch drumstick that stands upright on the plate, is oven-ready, and can be roasted, baked, broiled, or cooked in a stock pot. This chicken is available in two flavors; original and tuscan rub, so you can spice it up any way you like it. Our tandoori naan is hand-stretched for that scratch-made appearance and is baked in a traditional tandoori stone oven at 2,000ºF for authentic flavor. These flatbreads are ready-to-heat; simply mist and reheat, grill, or bake. They come in three flavors; original, roasted garlic, and masala. Ready for some dessert? Our crème will move you to the top! Our crème for brûlée is a true custard base made with eggs, cream, milk, and sugar. Simply thaw, pour, sprinkle with sugar and torch to finish. Available in vanilla bean or dark chocolate. Our mousse cakes offer a little bit of decadence, capitalizing on the small plates trend. These light and flavorful desserts come in two options; mango or triple chocolate. Simply thaw, add your own decorative garnish, and serve. Your customers will melt after tasting our new chocolate melting cake batter! This outrageously delicious dessert is made with rich, dark Colombian fair-trade chocolate and can be used for lava cakes, brownies, mousse, meringue, cupcakes, cookies, tarts; the list goes on and on! Add this batter to your baking dish and bake, no mixing required, for a dessert that explodes with flavor. Next, our new Metro Deli™ line features an all-natural selection of deli meats that are gluten free, lower in sodium, and contain no additives. Our uncured gourmet ham is applewood-smoked and cured with cane sugar, sea salt, and natural flavors. Our angus beef top round offers a leaner cut, and is rubbed with salt and cracked black pepper before it is roasted in an open oven and caramelized to finish. Lastly, our oven-roasted turkey breast is authentically caramelized on the outside and juicy and flavorful on the inside. This pure turkey with sea salt is all natural. We've also updated our Monarch® line of pantry goods with five new salad dressings. These new dressings are made with heart-healthy canola oil and can be used in spreads, marinades, dips, glazes, and sauces. These high-end flavors include melon yogurt with mint, barbecue bleu cheese, pear gorgonzola vinaigrette, white balsamic with lime and basil vinaigrette, and Thai satay. Finally, Molly's Kitchen™ is yet another new brand that provides traditional and international hors d'eouvres, appetizers, and ready meals. We're kicking off this exciting new line with three hand-stuffed and hand-sealed empanadas. Our empanadas offer 20% more filling than traditional empanadas and can be deep-fried or baked for quick preparation. Try the Italian style smoked mozzarella and roasted tomato, or the Mexican style steak and cilantro, or lastly, the home style chicken pot pie. We're very excited about our new products that cut hours of prep time and leave you with more time to perfect your own delicious dishes. In the coming months, ask your US Foods sales representative about all the new ways in which we're Keeping Kitchens Cooking™! Tony Schmidt Executive Chef Atlanta Division Anthony.Schmidt@usfoods.com |
Gourmet Light Breast of Turkey Pita Pocket
 Ingredients:
Instructions:
Place the greens of your choice inside the pita along with the Gourmet Lite Breast of Turkey.
Finish stuffing the pita with the 4 tomato slices and top it off by drizzling the hoagie dressing on the ingredients.
Healthy points: Dietz & Watson Gourmet Lite Breast of Turkey is only 50 calories for 2 ounces, low fat , less than 0.5 (half) gm saturated fat and contains zero trans fat. This Turkey Breast has no MSG, no fillers and no extenders. Two ounces of Dietz & Watson Gourmet Lite has only 240 mg of sodium in 2 ounces, which is almost half of the salt found in regular turkey. Dietz & Watson also has a Gourmet Lite No Salt Added Breast of Turkey for customers on a low salt diet: 2 ounces contain only 50 mg of sodium.
The darker the greens the more nutrition they contain. Dark greens contain iron, vitamins A and C and also cancer fighting phytochemicals. Iceberg lettuce does not have much nutrition compared to darker leafy greens.
Dietz & Watson Hoagie Dressing is a versatile condiment and makes an easy dressing for this sandwich as well as salads.
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Uniform Worx
Time to get Fancy
We all have them, our Fancy clothes that is. Sometimes we wear them because they make us look good on a dreary Tuesday, but sometimes they are a necessity. As we near the active Holiday season, chefs should be considering whether their Fancy clothes are ready for the debut they would like. Check your closet, or locker, or laundry pile and check your Fancy clothes for the following:
Lucy's number is 770-294-0944 or
1-877-828-WORX (9679) Ext. 501 or
email her at Lucy@UniformWorx.com
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PERFORMANCE Foodservice
 Performance Foodservice offers a wide range of
recipes ideas to help make your menu successful.
Click here for new and innovative ideas! **********
Capellini Pasta with Lobster & Artichoke
Ingredients
1 tsp. lobster soup base (No MSG)
2 cups Empire's Treasure Rock Lobster Meat, diced
3 cups heavy cream
1 cup dry sherry
1 cup artichoke hearts, diced
1 cup Raffinato tomatoes, peeled, seeded, diced
1/2 cup scallions, chopped
4 cups capellini pasta, pre-cooked
Instructions
Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry. Add the scallions at the last, along with the cream. Season with salt & pepper. Toss the pasta in hot water and drain well. Add to the lobster mixture and heat thoroughly. Serve immediately. Garnish with lobster claw and lemon wedge to side of pasta.
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Are you seeking the hottest jobs in the restaurant industry? Now there's an app for that! RMR Mobile, an application for your iPhone or Android device, is designed to help hospitality industry professionals have direct access to their potential dream jobs. The jobs that hit our desks are sometimes confidential and usually not advertised and there is no other way of knowing about the opportunity unless you are in direct contact with an RMR recruiter. RMR Mobile has now done away with that old system. When new job opportunities arise, our recruiters enter the jobs into our cloud-based proprietary software and BAM! The jobs are immediately sent to your smartphone and you now have access to confidential searches at your fingertips. Simply set your phone to allow push notifications, indicate your preferred kind of job, location and industry specialization, and you'll be notified within seconds of when a matching new job opportunity arises. RMR Mobile did all of the searching and hard work for you. Now all you need to do is view and apply for the jobs that interest you. Don't put off finding your dream job for another day - download RMR Mobile on the Apple iTunes App Store or on the Android Market and watch the jobs roll in! Courtney Lancaster Director of Research courtney@RMRadvance.com www.RMRadvance.com |
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Blockbuster Linen Service
We are your local provider of rental table linens. We provide high quality napkins, tablecloths, aprons, kitchen towels, kitchen mats, logo mats, and embroidered chef wear. Our quality control is second-to-none. Our delivery staff is trained to become familiar with your particular requirements. We are available for any special needs seven days a week.
For more information contact:
Susan Moss
Cell 404-277-0702
smoss@southeastlinen.com
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 Coffee and More! More Quality, More Support, More Satisfaction For more information contact: Tom McAdams mcadamst@sndcoffee.com
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Become an ACF Partner
The Greater Atlanta Chapter of the American Culinary Federation (ACF) is offering our purveyors, brokers, and associate memebers the opportunity to Partner with us through the ACF Greater Atlanta Chapter's newsletters and website. As the 2008 ACF National Chapter of the Year, the ACF Greater Atlanta Chapter's website is now being viewed by thousands of members and non-members nationally.In our effort to support the many purveyors, brokers, and associate members that have supported us over the years, we are excited that this partnership we are offering will put your company's name, logo and link in front of the thousands of culinary professionals that visit our website annually. The revenues generated by our ACF Partnership will be used to help fund the many local Atlanta charities that the ACF Greater Atlanta Chapter has supported over the years. This revenue also helps our culinary students, competitive teams, seminars and one day, our dream of an ACF Atlanta Chef's Culinary Center.It is the desire of the ACF Greater Atlanta chapter to build and unite the culinary industry of Atlanta. Partnering together we can see this goal achieved!
Click here for details to become a Partner today!
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Contact:
Cheryl Glass
PO Box 13223
Tallahassee, FL 32317
850.556.7736
cheryl@acfatlantachefs.org
www.acfatlantachefs.org
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