Capistrano’s Bakery

Capistrano's Bakery

Capistrano's BakerySince open­ing our doors in 1975, Capistrano’s Bak­ery has grown from a small Ital­ian Bak­ery into a promi­nent whole­sale bak­ery in the Phoenix area. We presently sup­ply hun­dreds of cus­tomers valley-wide with over 200 freshly baked prod­ucts. Our prod­ucts are baked and deliv­ered fresh daily. We deliver buns and rolls, bagels, crois­sants, loaf breads, arti­san breads and spe­cialty items to an array of customers.

Some of our fresh baked prod­ucts are sig­na­ture items that we have devel­oped espe­cially for our cus­tomers. We lis­ten to your needs and attempt to pro­vide you with prod­ucts that fit your busi­ness style. We believe that input from our cus­tomers is an impor­tant fac­tor in pro­vid­ing the high­est qual­ity prod­uct avail­able to our clients and the Phoenix area consumer.

Our new loca­tion at 2635 S 24th Street, Phoenix, AZ 85034 – just south of the Sky Har­bor Air­port is a 38,000 square foot loca­tion that houses advanced and auto­mated sys­tems to make us faster, con­sis­tent and more pro­duc­tive while keep­ing our prod­ucts at the high­est stan­dards set by our customers.

As always thank you for your con­tin­ued sup­port and we look for­ward to your future needs.

Kim Sher­wood
Account Exec­u­tive | Capistrano’s Bak­ery, LLC
2635 South 24th Street
Phoenix, AZ 85034
602.510.9682 – Cell
ksherwood@capistranosbakery.net

Culinary & Pastry Career Fair, Le Cordon Bleu Scottsdale, AZ Campus

LCB Career Fair

The Culi­nary & Pas­try Career Fair was held on Thurs­day, April 11, 2013 from 9:00AM – 1:00PM at Le Cor­don Bleu Col­lege of Culi­nary Arts Sky­bridge cam­pus where I met with chefs, Culi­nary Spe­cial­ists, Owners.Operators, and Human Resource Direc­tors all inter­ested in hir­ing their next culi­nary rock star.

LCB Career Fair

Fan­tas­tic net­work­ing oppor­tu­ni­ties and such great rela­tion­ships for the ACF AZ to develop and sup­port. If you see a job post­ing from these oper­a­tors shar­ing it with your culi­nary peers.

Look­ing for­ward to pro­vid­ing more infor­ma­tion from these employ­ers but first I need to do that fol­low up from this event.

Here are some of the employ­ers I met with:
HMS Host
Lit­tle Amer­i­can
Hill­stone Restau­rant Group
The Buttes Resort
Grand Canyon For­ever
Bour­bon Street Bar & BBQ
Troon
Enchant­ment Resort
Scotts­dale Health­care
Fox Restau­rant Concepts

LCB Career Fair

ACF AZ May 6th Meeting

Burger Battle 2013 Judges.  Robert McGrath, Jamie Paenque, Steven Amine, Robert DeSantis.

The next ACF AZ Meet­ing is May 6th at Capistrano’s Bak­ery for a bak­ery tour and BBQ. Jennie’O is pro­vid­ing turkey burg­ers and Capistrano’s is sup­ply­ing the breads of course. June is Turkey Month good time of the year to take a closer look at your turkey offerings.

At the Burger Bat­tle April 11th, Jennie’O rep­re­sen­ta­tive Scott Smith served health­ier options as a spon­sor for the event with Turkey Tacos and Turkey Slid­ers. Among all the options avail­able at this event from local restau­rants, Jennie’O held their own with ser­vic­ing cus­tomers needs for alter­na­tives to beef.

Jennie'O Turkey

Check out the pho­tos and the fol­low up arti­cles writ­ten about the event here. Chef Robert DeSan­tis of Points West Food Ser­vice and ACF AZ Chef was a judge for the event. You can see here he was among great com­pany dur­ing this event.

Burger Battle 2013 Judges.  Robert McGrath, Jamie Paenque, Steven Amine, Robert DeSantis.

Burger Bat­tle 2013 Judges. Robert McGrath, Jamie Paenque, Steven Amine, Robert DeSantis.

Join us on May 6th to see prod­uct offer­ings from Capistrano’s Bak­ery to see how they’re pro­duced and dis­trib­uted. Learn more about what this local bread man­u­fac­turer has to offer.

If you have prod­ucts that work with a BBQ you are wel­comed to bring them. In need of BBQ Sauce, salad and sides which we’re work­ing on. Inter­ested in show­ing your prod­uct please con­tact Madonna Kash at Madonna@acfaz.org.

Burger Battle Judges

This years Judges win­ner was Zin­burger and El Hefe Super Macho Teque­ria won People’s Choice.

Phoenix New Times Shan­non Armour’s recap

My Nana’s Best Tasting Salsa Challenge

Salsa Challenge Logo website

Salsa Challenge Logo website

The My Nana’s Salsa Chal­lenge is a day-long fes­ti­val fea­tur­ing the #1 condi­ment in the U.S. – SALSA! The 29th Annual event is sched­uled for Sat­ur­day, April 27th, 2013, at Tempe Beach Park from 11 a.m. — 6 p.m. Ama­teurs and pro­fes­sion­als com­pete for the judge’s vote while atten­dees enjoyed all the chips and salsa they could eat! [Read more..]

Vol­un­teer Here
AHA

TEDx Manhattan 2013, Chef Ann Cooper

TED x Manhattan Changing the way we eat

TED x Manhattan Changing the way we eat

TEDx Man­hat­tan 2013, Chang­ing the Way We Eat took place on Feb­ru­ary 16th, 2013. If you missed, you can view those talks at www.tedxmanhattan.org. Tremen­dous infor­ma­tion about who, what, and why is shap­ing and reshap­ing how we con­sume, grow, and think about food and our food systems.

For the 3rd year in a row, these con­ver­sa­tions are truly chang­ing the way we eat. It will take a while to get through these talks but very worth your time both as a con­sumer and food ser­vice professional.

Tak­ing this one bite at a time, not­ing some of orga­ni­za­tions and activ­i­ties in Phoenix metro and Ari­zona that reflect and sup­port these con­ver­sa­tions and concepts.

School Food Ser­vice. Chef Ann Cooper. Chef Ann is the first voice I heard out there chang­ing they way we approach our school food ser­vice and solu­tions to sup­port a heath­ier child and com­mu­nity. With the Amer­i­can Culi­nary Fed­er­a­tion Chefs Asso­ca­tion of Ari­zona, we are able to sup­port these goals at the local level.

American Culinary Federation Student Chefs Association of Arizona

Amer­i­can Culi­nary Fed­er­a­tions Stu­dent Chefs Asso­ci­a­tion of Ari­zona
In the first quar­ter of last year, the ACF AZ estab­lished the ACF Stu­dent Chefs Asso­ci­a­tion of Ari­zona which has been slow to develop. Think about it, how would you approach devel­op­ing it and by it mean­ing, culi­nary stu­dents con­nect­ing out­side of school with work­ing chefs and other food ser­vice pro­fes­sion­als? Just a lit­tle bit of a chal­lenge.
Renewed in our com­mit­ment, the ACF AZ has a new struc­ture for work­ing closer with our junior culi­nar­i­ans and ask­ing for our indus­try to help sup­port our efforts.
Estrella Moun­tain Com­mu­nity Col­lege has estab­lished their own ACF AZ Stu­dent Group held elec­tions and now have a Pres­i­dent, Vice Pres­i­dent, Trea­surer, and Sec­re­tary to help steer their groups suc­cess for the West Val­ley. The Art Insti­tute and Le Cor­don Bleu are devel­op­ing their struc­ture as well and with the ACF AZ Steer­ing Com­mit­tee meet­ing again, we are mak­ing sure our goals are achieved.

Using tech­nol­ogy for the bet­ter good, we are able to cap­ture pic­tures and videos for shar­ing in social media and we are all look­ing for­ward to engag­ing online and in person.

We will need speak­ers and pre­sen­ta­tions, prod­ucts of inter­est and that reflect menu trends and our local com­mu­nity. We have vol­un­teer oppor­tu­ni­ties and pro­grams to sup­port, resume build­ing through con­tests and com­pe­ti­tions and career oppor­tu­ni­ties through pro­fes­sional net­work­ing. We also have con­tested ven­dors to acknowl­edge for sup­port that are inter­ested in run­ning con­tests and sup­port­ing competitions.

Work­ing together con­nect­ing our com­mu­nity through food, we are cre­at­ing real oppor­tu­ni­ties to stay con­nected. Learn more about these goals at the April 2nd meet­ing at the Fiesta Inn Resort from 5–7 PM and meet the ACF AZ Le Cor­don Bleu Junior Team for West­ern Regional Con­fer­ence Com­pe­ti­tion, April 12, 2013 at the Coeur d’Alene Resort, Coeur d’Alene, ID.

More to pub­lish as this devel­ops, if you have ques­tions or com­ments please con­nect with Madonna Kash, Mar­ket­ing and Events at Madonna@acfaz.org

Lead Like “Mike” Contest

Lead Like “Mike” Con­test
Do you ever won­der what it takes to lead the largest orga­ni­za­tion of pro­fes­sional chefs in the U.S.? Amer­i­can Culi­nary Fed­er­a­tion (ACF) stu­dents and appren­tices are invited to enter the 2013 Lead Like “Mike” Con­test for the chance at unpar­al­leled access to culi­nary lead­ers and top-notch net­work­ing oppor­tu­ni­ties. One lucky stu­dent will be selected to attend the 2013 ACF National Con­ven­tion in Las Vegas, July 21–25, to be men­tored by ACF National Pres­i­dent Michael Ty, CEC®, AAC®.
Five final­ists will be selected for phone inter­views. The win­ner will be announced by June 7, and will receive air­fare within the con­ti­nen­tal U.S. to Las Vegas, accom­mo­da­tions at The Cos­mopoli­tan of Las Vegas, and a full con­ven­tion reg­is­tra­tion. From the ACFChefs.org website.

[Read more..]

Judges Needed, Metro Tech, Skills USA

Dean Wilbercheid is look­ing for Judges for the upcom­ing State Skills USA com­pe­ti­tions in three areas; Culi­nary Arts, Com­mer­cial Bak­ing and Front Service.

The help is much appre­ci­ated. Vol­un­teers can con­nect with Dean direct.

Dean Wilber­scheid
Culi­nary Arts Instruc­tor
Metro Tech High School
1900 W. Thomas Rd.
Phoenix, Az.
602–764-8116 Work
wilberscheid@phoenixunion.org

The com­pe­ti­tions o\are on the fol­low­ing dates:
March 25th Com­mer­cial Bak­ing at Metro Tech 8:00 to 3:30
March 26th Culi­nary Arts at Metro Tech 8:00 to 3:30
March 27th Food and Bev­er­age Ser­vice at the Renais­sance Hotel 8:30 to 3:30

5th Annual Minor’s Chefs Challenge

ACF AZ Chef Contest

Cre­ate one, two or even three coursed using any Minor’s Chicken or Beef Base along with one or more addi­tional Minor’s prod­ucts. Sim­ple rules, you cre­ate it, you send it by July 1st and if you are picked as a final­ist by our panel, you cook July 27th at the Ari­zona Culi­nary Institute.

1ST PRIZE $1,000 CASH
2ND PRIZE $500 CASH
3RD PRIZE $300 CASH

FOR QUESTIONS, SAMPLES, AND RECIPE ENTRIES

Minor’s
1043 S. JESSE PL.
CHANDLER, AZ, 85286
BRIAN.DRAGOS@US.NESTLE.COM
602–318-2157

http://www.nestleprofessional.com/

ACF AZ Chef Contest

ACF Western Regional Vice President

Chef Carlton Brooks

Dear fel­low chefs, col­leagues, and friends,

In a few short months you will be asked to vote for the offi­cers who will rep­re­sent you in the oper­a­tion of the Amer­i­can Culi­nary Federation.

For the West­ern Region Vice Pres­i­dent, I would like to be your choice. As one of my sup­port­ers has stated “Your accom­plish­ments and com­mu­nity involve­ment cer­tainly indi­cate not only an inter­est, but you have walked the walk of pro­fes­sional sup­port and com­mit­ment.” Though I have these accom­plish­ments and involve­ment, it has not been easy. It has taken many years of work­ing hard, lis­ten­ing to oth­ers and then com­mit­ting myself to the task at hand.

I have fol­lowed the actions of the ACF for many years and have an under­stand­ing of what has been, needs to be, and could be accom­plished in the near future. With the help of many of my fel­low mem­bers in the West­ern Region we can move forward.

Though I have set forth my plat­form, we as Chefs and Culi­nar­i­ans have choices to make. To me there are many choices. Move ahead and adapt to the ever chang­ing needs of our mem­bers, or become stag­nant and remain the same. In the last few years the Amer­i­can Culi­nary Fed­er­a­tion has moved ahead, chang­ing its tac­tics in regards to its finances, using elec­tronic media to gets its name out to the world, chang­ing its meth­ods and poli­cies on cer­ti­fi­ca­tion, and much more.

To some this may seem that we are mov­ing too fast and leav­ing many mem­bers behind, and to be hon­est in my opin­ion we may be, but as the “Author­ity on Cook­ing in Amer­ica” we must strive to meet as many indi­vid­u­als’ needs as we can. There is no orga­ni­za­tion in Amer­ica that is a one size fits all.

In the book on edu­ca­tion “One Size Does Not Fit All” by Nikhil Goyal he states

Every nine sec­onds, a stu­dent drops out of school. Why? For a major­ity, school was not rel­e­vant to them. The edu­ca­tion sys­tem isn’t bro­ken — it’s doing exactly what it was intended to do.”

We ACF mem­bers need to belong to a diverse orga­ni­za­tion, for the major­ity we need to be relevant.

WE NEED TO HAVE MEMBERS FEEL THEY BELONG!

We in the West­ern Region can do that.

By vot­ing for Carl­ton Brooks, West­ern Region Vice President.

Chef Carlton Brooks

Carl­ton W. Brooks, CCE, CEPCACE

Can­di­date for ACF West­ern Region Vice Pres­i­dent brooks.acfwestvp@gmail.com

http://www.brooksacfwestvp.com

Cell Phone: 602–739-5715

Mem­ber­ship Dues Must be Paid by March 31 to Vote in ACF’s Elections

ACF mem­bers will vote elec­tron­i­cally for the 2013–2015 board of direc­tors in May 2013. 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 your email address, at www.acfchefs.org, or call (800) 624‑9458.