Check Please! Arizona Festival

Discussion Panel

The first Check Please Ari­zona Fes­ti­val took place April 28 from 11 a.m. to 4 p.m. at CityScape down­town Phoenix, Ari­zona. A KAET-TV Chan­nel 8 event, fea­tur­ing restau­rants from the TV show of the same name, Check Please! Arizona.

The show fea­tures three guests who rec­om­mend one of their favorite restau­rants and each dines then reviews their expe­ri­ence in a round table dis­cus­sion. Now into their 3rd sea­son for Ari­zona, Check Please! Ari­zona gives the viewer expanded infor­ma­tion about their din­ing options in the Phoenix metro area and Ari­zona. Robert McGrath is the host of this half-hour pro­gram, a James Beard award-winning chef and restaurateur.

For their first fes­ti­val I thought it was fan­tas­tic. Where else are you going to find chefs Christo­pher Gross, Eddie Mat­ney, Chris Bianco, James Porter, Mark Tar­bell, Nobuo Fukuda, Robert McGrath, Jeremy Pacheco, Dean Thomas, Michael Mullins, Kier­stin & Snir MorBJ Her­nan­dez, Randy Wal­ters, Aurore de Beaudy, Tim Briggs, Rory Hewitt, Jose Her­nan­dez and more all in place at the same time.

Comb­ing chefs with our local PBS chan­nel is just a great mix. Focused on our com­mu­nity sup­port­ing inde­pen­dent owner operators.

I wished I would have seen more of our culi­nary stu­dents there which will be a focus of mine for next year. The oppor­tu­nity to hear chefs Chris Bianco, Christo­pher Gross, Nobuo Fukuda, and Robert McGrath in the James Beard Dis­cus­sion Panel was a true high point for me. Work­ing on edit­ing the video I took from the event that I will post once fin­ished. Thrilled to have had the oppor­tu­nity to cap­ture some of their dis­cus­sion and a chance to talk with them. I think I’m offi­cially a chef groupie.

Per­sonal favorite tast­ings were from Chef Rory Hewitt of Phoenix City Grille with Egg­plant with goat cheese and this But­ter­milk Pie from their in-house baker Shel­ley from Shelley’s Spe­cialty Desserts. Deli­cious. Chef Tim Briggs of Flancer’s sam­pled their pop­u­lar Goat Cheese Bruschetta and was lay­ered with fla­vors. Chef Eddie Mat­ney of Eddie’s House sam­pled his Israeli Fat­toush Cous­cous and wish I had room for more.

I already knew before I arrived I was going to enjoy this event and excited they are plan­ning on another event for next year that I’ll hap­pily promote.

Here is the photo stream from the event. RSS Feed

Discussion Panel

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

Our Thoughts and Prayers

What a hard week for our coun­try. The Boston Bomb­ings, the Resin mail­ings, the West, Texas explo­sion and with­out a doubt, many other tragedies and atroc­i­ties that we haven’t seen in the main stream media.

We needed to acknowl­edge these events yet offer no relief to those directly affected by these events out­side of our kinds words and our empa­thy. With much emo­tions and lim­ited words to express them, think­ing of all the vic­tims of these events and those that are able to help them through these try­ing times.

For food ser­vice pro­fes­sion­als, serv­ing oth­ers is some­thing we enjoy, it’s our nature. Shar­ing expe­ri­ences through food. With­out get­ting too emo­tional or too emo­tion­less, pos­i­tive thoughts to all and for those food ser­vice work­ers on the front lines of these events. You may never know when your ser­vice can for even just a moment, ease someone’s suffering.

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

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.

ACF AZ Le Cordon Bleu Student Culinary Team

ACF AZ Le Cordon Bleu Student Culinary Team

The ACF AZ Chefs Asso­ci­a­tion will be send­ing 8 stu­dents to the West­ern Regional Amer­i­can Culi­nary Fed­er­a­tion Con­ven­tion to com­pete for the National ACF Stu­dent culi­nary team finals. Le Cor­don Bleu, Scotts­dale will be rep­re­sent­ing this year’s chap­ter team. This year’s ACF Region­als are being held in Couer d’ Alane, Idaho, April 12 – 15, 2013. While the stu­dents have been prac­tic­ing dili­gently they also have been busy rais­ing funds to cover travel, hotel and other com­pe­ti­tion needed costs.

ACF AZ Le Cordon Bleu Student Culinary Team

Since 1992, the com­pe­ti­tion has molded stu­dents into young pro­fes­sion­als. It has put to test the many skills learned in the class­room and, most impor­tantly, inspired young culi­nar­i­ans to dream big and work tire­lessly to achieve their goals.

Each team must com­plete three phases of the com­pe­ti­tion. Phase one is a Cold food Plat­ter pre­sented dur­ing the stu­dent Salon. Phase two is a “Skills’ timed relay where stu­dents com­plete through knife, bon­ing, fab­ri­ca­tion and pas­try sec­tions. The third phase is a four course — one hour hot food com­pe­ti­tion. All work is juried by approved ACF judges.

Com­peti­tors learn valu­able skills, from time man­age­ment to work­ing on a team, that carry them into suc­cess­ful careers. One of the main goals of the com­pe­ti­tion is to raise the stan­dards of culi­nary excel­lence and pro­fes­sion­al­ism. For over 20 years now, ACF’s young chefs-in-training have risen to the chal­lenge, and each year they con­tinue to heighten expectations.

Garry Waldie M.Ed.
CEC, CEPC. CCE. AAC.
Lead Instruc­tor
Le Cor­don Bleu Col­lege of Culi­nary Arts