A lit­tle bit about Capistrano’s from Kim Sher­wood [Read more..] and the meet­ing details.

Date & Time: May 6th, ACF AZ Board meets, 3:30 PM. Gen­eral meet­ing 5 –7 PM.
Loca­tion: Capistrano’s Bak­ery 2635 S 24th Street Phoenix, AZ 85034
Details: Brief intro­duc­tion, bak­ery tour, and BBQ in the park­ing lot.
Bring: Busi­ness Cards, bring oth­ers, infor­ma­tion about com­mu­nity, events, prod­ucts, services.

No charge, open to our food­ies and food ser­vice com­mu­nity to net­work and connect.

Jennie-O Turkey, KC Mas­ter Piece BBQ Sauce, Capistrano’s Bak­ery Breads, com­pound but­ters and Minor’s, bread pud­ding, Sim­plot Corn on the Cob and more.

BBQ Grill Fundraiser. Pur­chase tick­ets to win when you arrive, pro­ceeds to our Junior Chap­ter of the ACF AZ.

Tee-Shirt Fundraiser, Check out our fundrais­ing shirts, fun shirt. Buy a shirt at the meet­ing for $25.00, and please bring cash. Next shirt idea stu­dent drive. Thank you in advance for your support!

Good After­noon Retail and Food­ser­vice Partners,

I would like to invite you to par­tic­i­pate in an upcom­ing webi­nar next Wednes­day, April 10th at 9:00 AM (PST) that will pro­vide you with an update on beef mar­ket con­di­tions from indus­try experts. You will receive up-to-date infor­ma­tion about the beef mar­ket and its impact on busi­ness; you will hear from a beef pro­ducer and learn how he is respond­ing to mar­ket con­di­tions and con­tin­u­ing to sup­ply qual­ity beef; and you will have a chance to learn about use­ful tools avail­able today to extend your beef pro­mo­tions and programs.

It’s FREE!

Please pre-register, using the link below, to reserve your space. It will allow you to put this webi­nar on your out­look cal­en­dar. Space is lim­ited, so reg­is­ter today!

Beef Mar­ket Update and Tools to Extend Your Beef Pro­mo­tions
Date: Wednes­day, April 10, 2013
Time: 9:00 am PST (45 min­utes)
Call in num­ber for audio:1–866-365‑4406
Access code: 8503313#
Webi­nar URL (to reg­is­ter and to watch): https://cc.callinfo.com/r/1i0w7t18d1ug3

Agenda
•Set­ting the stage — Jim Ethridge, Exec­u­tive Direc­tor, Account Devel­op­ment B2B Mar­ket­ing
•State of the beef indus­try — Mike Miller, Senior Vice Pres­i­dent, Mar­ket­ing and Research
•Con­sumer insights — John Lun­deen, Senior Exec­u­tive Direc­tor, Mar­ket Research
•Producer’s response to mar­ket con­di­tions — USA rancher
•Mar­ket­ing pro­grams to boost beef menu and retail sales — B2B Mar­ket­ing team
•Key take­aways and Q&A
Please let me know if you have any ques­tions and I hope you can join us!

Thank you,

Lau­ren Scheller
lscheller@arizonabeef.org
602–273-7163
Ari­zona Beef Coun­cil
Direc­tor of Con­sumer Mar­ket­ing and Pub­lic Relations

CULINARY / PASTRY CAREER FAIR
Thurs­day, April 11, 2013 9:00AM – 1:00PM
Set up at 8:00AM

LCB Scotts­dale, AZ Campus

Recruit for your cur­rent Externship/Employment
oppor­tu­ni­ties for all your Culinary/Pastry Posi­tions.
What to Bring: Pro­mo­tional Mate­ri­als, Job Post­ings, etc.

What to Wear: Busi­ness Casual, Chef Coat/Uniform, etc.
Cost: FREE ADMISSION, FREE PARKING, FREE BREAKFAST
Loca­tion: 4301 N. Scotts­dale RD., Scotts­dale, AZ, 85251
RSVP BY: Fri­day, March 15th, 2013
Email Career Ser­vices: Marsha.Jensen@Scottsdale.Chefs.Edu

(WE SUPPLY, TABLE, LINEN and CHAIRS)

PDF Flyer

Would you like to be fea­tured in a future issue of Siz­zle mag­a­zine?
Siz­zle mag­a­zine would like to fea­ture you in a future issue in one of its culi­nary school/chef-driven depart­ments. Please email Sizzle@acfchefs.net if you would like to be fea­tured in a future issue in one of the depart­ments below.
■ Slice of Life is writ­ten by culi­nary stu­dents involved in an inter­est­ing extern­ship in which they share a day in their extern­ship life in diary for­mat.
■ Clas­si­cal V. Mod­ern is a joint effort by a chef or chef-instructor and a stu­dent or appren­tice in which the stu­dent devel­ops a clas­si­cal recipe and chef offers up a cre­ative, mod­ern ver­sion of the same dish or item. It can also be done by two chef-instructors.
■ By Degrees high­lights a dish or pro­ce­dure that culi­nary stu­dents should learn. It is demon­strated by descrip­tion and with step-by-step pho­tos.
■ Taste Test is an ACFEF-accredited program’s oppor­tu­nity to explain what is unique about the school’s program–something that sets it apart from oth­ers.
■ Inter­na­tional Fla­vors focuses on a region of the world from a culi­nary per­spec­tive. The locale may be some­place recently vis­ited, the chef’s home coun­try, or cur­rent loca­tion out­side the U.S.

Let us Con­grat­u­late and Honor Chef Wal­ter Leible CMC, AAC, WACS Global Mas­ter Chef On His Retirement

It is with a heavy heart that I announce the news that Chef Leible will be retir­ing at the end of this quar­ter. Although I am very excited for him because this retire­ment is well deserved, I am still filled with great sad­ness since I will be los­ing such a valu­able mem­ber of the culi­nary team.

Chef Leible has had an incred­i­ble culi­nary career that has taken him to almost every cor­ner of the globe. As a Cer­ti­fied Mas­ter Chef, a WACS World Global Mas­ter Chef, a life­long mem­ber of the Amer­i­can Culi­nary Fed­er­a­tion and a mem­ber of the Acad­emy of Amer­i­can Chefs (ACF’s Honor Soci­ety), Chef Leible was a very influ­en­tial mem­ber of the Art Insti­tute Fam­ily. Not only has he been a major part of the Art Insti­tute Culi­nary Pro­gram for the last 17 years, Chef Leible has also had an enor­mous impact on the Phoenix Culi­nary Indus­try. Chef Leible has been an active behind the scenes men­tor for many chefs across the val­ley and he is respected around the world for his accom­plish­ments, his knowl­edge and his pas­sion for culi­nary indus­try. Below is only a small snap­shot of his career highlights.

Exec­u­tive Chef for Royal Palm Hotel, Phoenix, AZ
Exec­u­tive Chef for­Par­adise Val­ley Coun­try Club, Phoenix, AZ
Restu­ar­ant Chef Dif­fer­ent Point of View, Phoenix, AZ
Les Amis d’Escoffier, and received the Antony Car­men award in 2007
Pres­i­dents Medal­lion, Amer­i­can Culi­nary Fed­er­a­tion, 2004 & 2010
Greater Phoenix Chap­ter Edu­ca­tor of the Year, 2002
Greater Phoenix Chap­ter Culi­nar­ian of the Year, 2001
Greater Phoenix Chap­ter Chef of Year, 1989 & 1999
West­ern regional Chef of the year, 1990

Dur­ing Chef Leible’s time with the cam­pus he has helped both stu­dents and grad­u­ates achieve culi­nary great­ness. In the var­i­ous roles as an instruc­tor, Assis­tant Direc­tor and Direc­tor of Culi­nary Pro­grams, he has helped each and every stu­dent real­ize and reach their true culi­nary poten­tial. Chef Leible has also been involved in mul­ti­ple on cam­pus activ­i­ties, such as: Open House, Up All Night, and Best Teen Chef. He has also coached two Ai Culi­nary Olympic Teams, along with taught or con­sulted on many work­shops for Ai Culi­nary fac­ulty across the nation.

We will all miss Chef Leible’s sense of humor, pas­sion for culi­nary and his extreme eye for detail. The Art Insti­tute of Phoenix would like to thank him for every­thing he has done for the stu­dents, the grad­u­ates and for our cam­pus, as we wish him well in his future endeav­ors. Chef Leible has made a very mem­o­rable impact on this school and will be greatly missed by everyone.

Chef Leible’s last day on cam­pus will be Fri­day March 22nd. Please stop by and wish him well on Mon­day March 18th at 1pm in the Gallery Café.