ACF 2014 WRC Conference Recap Part 2

Here is part 1 of my recap of the ACF Western Regional Conference.

Wednesday March 5


Sponsored by Jones Dairy Farms 

Photos from breakfast and lunch

Macaron Techniques 

Attendees learned how to make macarons with filling using different techniques in this pastry demonstration. Presented by: Alex Trouan, owner, L’Artisan Macaron

A Successful Chef’s Checklist for the 21st Century

As fast as the culinary industry changes each day, one thing remains the same–the mission to serve great tasting food. We learned how to excel in the near future by embracing new technologies, revolutionary ingredients, and sustainable practices in this seminar. Presented by: Gregory Willis, founder, president, Senspire.

Photos from A Successful Chef’s Checklist for the 21st Century


Judges Competition Forum

This open forum, hosted by members of ACF’s Culinary Competition Committee, will include an update on the 2015 classical dish for student team competitions. Attendees will have an opportunity to ask questions and share ideas about ACF’s competition program. Presented by: Reimund Pitz, CEC, CCE, AAC, ACF Culinary Competition Committee chair

Culinary Sustainability Through Technology

This interactive seminar outlined how to build a program to take advantage of technologies to curb costs and improve profitability. Attendees learned to explore strategies on turning the freezer into a profitability driver and how to implement an assembly line style process to maximize productivity. Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries

Photos from the Culinary Sustainability Through Technology session

Chocolate Lounge 

Sponsored by: Barry Callebaut Presented by: Alicia C. Boada, CEPC, CCE, CCA, west coast technical consultant, Barry Callebaut

Photos from the Chocolate Lounge

From Hive to Table 

We learned about beekeeping, honey processing, and how to use and cook with honey, we also tasted the different types of honey and discuss how to best use them in culinary applications. Presented by: Helene Marshall, owner, Marshall’s Farm Honey

Photos from the Hive to Table session 

Artisan Chocolate Candy Bar

Attendees gained insight into a variety of techniques that can be used to make memorable chocolate candy bars.  We learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style butter. A single composed chocolate candy bar with viennese butter cookie, extra bitter dark chocolate and orange ganache and hazelnut praline will be demonstrated. Presented by: Sébastien Canonne, M.O.F., co-founder/academic dean for faculty and programs, The French Pastry School of Kennedy-King College at City Colleges of Chicago

By the way, the candy bar was delicious!

Photos from the Artisan Chocolate Candy Bar presentation

Food Terminology

With all the existing and continually developing buzz words in the industry, it’s important to fully understand their meanings. Does organic mean sustainable? Does sustainable mean organic? This seminar will clarify industry-related terminology by definition and study. Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting

Photos from the Food Terminology session 


A Successful Chef’s Checklist for the 21st Century

As fast as the culinary industry changes each day, one thing remains the same–the mission to serve great tasting food. Learn how to excel in the near future by embracing new technologies, revolutionary ingredients, and sustainable practices in this seminar. Presented by: Gregory Willis, founder,president, Senspire.

A Successful Chef’s Checklist for the 21st Century

Seductive Nutrition and Nordic Cuisine

Identify and trace the development of Nordic cuisine and the historic roots of flavor that develop sweet and salty in this culinary demonstration. Attendees learned about the original sustainable concepts of pickling, preserving, drying and foraging. Presented by: David C. Russell, CEC, AAC, corporate executive chef, Unilever Food Solutions, and Rudy Smith, CEC, corporate chef, Unilever Food Solutions

Photos from Seductive Nutrition and Nordic Cuisine

So You Want to be a Chef Farmer

Farm-to-table events are sprouting up everywhere, but how feasible is it to be a farmer and a chef? This seminar will show attendees how chefs can cultivate their own food and wine, compost leftovers and how to successfully partner with local farmers. The chef ’s own wine will be sampled, College Cellars 2013 Muscat Ottonel, along with his heritage Berkshire bacon. Presented by: Gregory Schnorr, culinary arts instructor, Walla Walla Community College, and Washington State organic farmer, Red Boar LLC.

Photos from the So You Want to be a Chef Farmer

How To Buy and Cook Today ’s Meat 

Attendees learned about the location and removal of today’s newest steak cuts in this demonstration. Steak cuts were be prepared for sampling using a recipe from Bruce Aidells’s book, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat, followed by a Q&A. Presented by: Bruce Aidells, author/meat expert, and Mark Davis, CEC, culinary director, The Art Institute of California-San Francisco.

Photos from How To Buy and Cook Today ’s Meat

Blending Professional and Personal Success

We learned alternative uses for high performance blending in this session that will demonstrate fusion quail and seared fois gras using five spice brioche, vanilla infused pineapple, celeriac puree and Indonesian ketchup. Attendees will also learn insightful information pertaining to competition and personal branding. Presented by: Eddie Tancredi, CEC, chef de cuisine, Table 45, and 2013 U.S.A.’s Chef of the Year™

Photos from Blending Professional and Personal Success

Meet the Author & Book Signing 

Whether the cook shops at the local farmers’ market or the supermarket, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat by Bruce Aidells is thee definitive guide to the new landscape. With hundreds of recipes and sidebars illustrated with color photographs of each cut, Aidells shows how to pick and cook the best steaks, chop, roasts and ribs.

Regional Awards Gala Reception & Regional Awards Gala

The following ACF Western Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25–29.

ACF Western Region Chef of the Year, sponsored by Unilever Food Solutions
Jinkuk Lee, chef de cuisine, The Chef’s Table, Orem, Utah, ACF Beehive Chefs Chapter Inc.

ACF Western Region Pastry Chef of the Year, sponsored by Plugrá® European-Style Butter
Chris Cwierz, chef instructor/faculty development liaison, The Art Institute of Phoenix, Phoenix, ACF Chef’s Association of Arizona, Inc.

ACF Western Region Chef Educator of the Year
Noel G. Ridsdale, CEC, CCE, AAC, academic director, The Art Institute of Tucson, Tucson, Ariz., ACF Chefs Association of Southern Arizona Tucson

ACF Western Region Hermann G. Rusch Chef’s Achievement Award
Walter Leible, CMC, AAC, senior culinary instructor/assistant professor, The Art Institute of Phoenix, Phoenix, ACF Chef’s Association of Arizona, Inc.

ACF Western Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®
Melody Money, CEC, executive chef, Quaker Ridge Camp & Conference Center, Woodland Park, Colo., ACF Pikes Peak Chapter, Inc.

ACF Western Region Student Chef of the Year, sponsored by Custom Culinary, Inc.
Victor Perez Ruiz, student, Culinary Arts Institute at Utah Valley University, Orem, Utah, ACF Beehive Chefs Chapter Inc.

ACF Western Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers.

 Students representing Lake Washington Institute of Technology, Kirkland, Wash.

ACF Western Region Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
Students representing Le Cordon Bleu College of Culinary Arts in Los Angeles, Los Angeles

Chapter Event: Post Conference Tour Napa Valley and The Culinary Institute of America at Greystone.  

The group visited several wineries  followed by lunch prepared by Russell Scott, CMC, WGMC, and his students at The Culinary Institute of America at Greystone in St Helena, Calif.

 Click here for more information and pictures of the Western Regional Conference from the ACF.

Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service®; Idaho® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S®; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy &Boch; Vitamix® Corporation; Wisconsin Milk Marketing Board.

Gate to Plate; Open to ACF AZ

gate to plate 2014

Because you are a leader in the retail and culinary community, the Arizona Beef Council invites you to join a select group of Arizona chefs, food service professionals and retail experts on April 23, 2014 on a tour from Gate to Plate. This day long journey highlights two steps in beef’s journey from Gate to Plate, while covering the nutritional benefit of beef in a healthy balanced diet.

- A first-hand look at a large, operating feed yard with cattle and nutrition
experts presenting educational sessions.

-A modern, USDA inspected beef harvesting facility.

- Interact and visit with Arizona beef ranchers while they travel along on the tour.

Contact Madonna Kash of the ACF AZ.

Madonna Kash
Marketing and Events
(602) 692-1135

Winners of the 2014 Arizona Culinary Hall of Fame


ArizonaCulinaryHallofFameAwards-thumb-550x375-thumb-550x375First, a shout out to chef Glenn Humphrey of the Arizona Culinary Institute. From first hand knowledge, he has been a huge influence to many culinary students and chefs through his career and very well respected among his peers. Not as widely known as others on the Lifetime Achievement award nominations list yet very worthy of the award as well in our eyes. Congratulations to all and to Joe Johnston as well. It’s unfortunate that there is only one inductee of this award as there are so many good people doing great work in Arizona.

From Lauren Saria, Phoenix New Times- The Arizona Culinary Hall of Fame has announced its 2014 winners. The list includes honorees in four categories: best chef, restaurateur, beverage master, and lifetime achievement.
See also: Here Are the Winners of the 2013 Arizona Culinary Hall of Fame

The awards have been presented annually by the Scottsdale Culinary Festival and the Scottsdale League for the Arts for more than two decades and are meant to “honor culinary forward-thinkers as well as hospitality movers and shakers for their dedicated passion and contributions to the realm of culinary arts.” As always, the nominees were chosen by a voting body of peers, chefs, mixologists, organization leaders, board members, food critics, and food and beverage organizations.

See also: Here Are the Arizona Culinary Hall of Fame 2014 Nominees

Here are the 2014 Arizona Culinary Hall of Fame winners:

Chef of the Year: Aaron Chamberlin (St. Francis & Phoenix Public Market Cafe)
“The chef presenting the most breakthrough menu while offering outstanding execution across the board.”

Restaurateur of the Year: Craig DeMarco & Lauren Bailey (Upward Projects)
The restaurateur who exhibited exceptional operations, expansion (if applicable), and community development.

Beverage Master of the Year: Micah Olson (Bar Crudo)
The mixologist, beverage director, or sommelier who exhibited outstanding leadership behind the bar or in the wine cellar.

Lifetime Achievement: Joe Johnston (founder of Agritopia, Joe’s Real BBQ, and Joe’s Farm Grill)
The person who has exhibited long-term excellence in the Arizona culinary industry.

This year’s inductees will be honored at the Scottsdale Culinary Festival’s Wine Country Brunch on Sunday, April 13. They will each be presented with an Ed Mell-designed trophy and will receive $500 to be donated to the charitable organization of their choosing.

Source: Phoenix New Times Blog

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Arizona Students win over $500,000 in Culinary Scholarships



March 16, 2014, Careers through Culinary Arts Program (C-CAP) Arizona held the annual Awards Breakfast where Arizona culinary students are awarded scholarships.  C-CAP Founder Richard Grausman, C-CAP President Susan Robbins and C-CAP Arizona Director Jill Smith awarded $500,000 in scholarships and cash awards to thirty high school seniors during the awards ceremony hosted by the Westin Kierland Resort in Scottsdale.

Former Arizona Cardinals and Buffalo Bills player, John Fina, presented the NFL Fuel Up to Play 60 and Dairy Council of Arizona $5,000 scholarship to Alhambra High School senior Noel Renteria. Students from Glendale, Mesa, Phoenix and Surprise were among the winners at the event. Local competitors Christopher Owens, North High School was awarded the CIA Full-Tuition Scholarship for the Associates and a CIA Community College Stipend valued at $51,800; Courtney Clardy was awarded the Art Institute of Phoenix Scholarship valued at $50,000 and Emily Spriet of the East Valley Institute of Technology (EVIT) received the Art Institute of Colorado Full-Tuition Scholarship for the Associates valued at $43,830. Gustavo Alegria of North High School was awarded a full-tuition scholarship to Classic Cooking Academy in Scottsdale. Michael Ritcheson of Glendale High School won a partial-tuition scholarship to the Arizona Culinary Institute supplemented by a James Beard Foundation Scholarship and employment at the Westin Kierland Resort & Spa.

Scholarships awarded ranged in value from $2,000 to $104,000 to attend local culinary schools and some of the most prestigious culinary schools in the country including: the Culinary Institute of America (CIA), Johnson & Wales University, Monroe College, the International Culinary Schools at the Art Institutes, Le Cordon Bleu, Arizona Culinary Institute. Students also received scholarships from organizations including ACF Chefs Association of Arizona and Les Dames d’Escoffier Phoenix Chapter, Slow Food, Mark Tarbell Scholarship and Sanctuary on Camelback Mountain Scholarship, C-CAP/American Institute of Cancer Research Super Foods Dessert Contest Scholarship.

Some students also received cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.

In addition, employment opportunities were awarded from Canyon Ranch and Westin Kierland Resort and Spa.

On March 16 at Le Cordon Bleu College of Culinary Arts, 30 finalists representing Arizona public high schools competed against the clock when (C-CAP) re-created the intensity of a four-star restaurant kitchen for the high school seniors to face off in a savory and sweet challenge. Within a two-hour time limit, each competitor prepared from memory, a two-course French meal — Sûpreme Poulet Chasseur avec Pommes Château (Hunter’s Chicken with Turned, Sautéed Potatoes) and Crêpes Sucrées with Crème Pâtissière and Sauce au Chocolat (Dessert Crepes with Pastry Cream and Chocolate Sauce).

The students were then judged on the presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness by professionals working in the industry including:

· Glenn Humphrey, C.E.C., C.C.E., Arizona Culinary Institute
· Brian Dragos, E.C., Nestle Food Service
· Alan Zeman, Rational USA
· Silvana Salcido Esparza, Barrio Cafe/Barrio Queen
· Amy Binkley, Binkley’s/Cafe Bink
· Frank Belosic and Lee Hillson, The Phoenician
· Jared Porter, The Parlor
· Jelani Port, private chef
· Lenard Rubin, The Wigwam Resort

· Christopher Masco, The Westin Kierland Resort & Spa
· Howard Pierceall, CEC, Sysco
· Richard Grausman, Founder of C-CAP and Susan Robbins, President of C-CAP

The C-CAP Cooking Competitions for Scholarships are the culmination of the C-CAP year-long program for underserved teenagers at risk of leaving high school without job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.



Casa Grande High School CAVIT

Eyrricka Prescott, Monroe College Full-Tuition for the Bachelors, $48,192
Mykel Zankl, C-CAP Education Scholarship, $2,000
Vista Grande High School CAVIT

Kenny Wietholter, Lee Hillson Scholarship, $4,000

Flagstaff High School CAVIAT

Emma Frain, Johnson & Wales Full-Tuition Scholarship for the Bachelors, $104,448

Perry High School

Zackariah Giusti, Beau MacMillan Scholarship, $4,000

Cactus High School West-MEC

Caroline Reilly, Art Institute of Las-Vegas Half-Tuition Scholarship for the Associates ($26,145), C-CAP Education Scholarship ($1,000), Total: $27,145
Glendale High School West-MEC

Jaycob Evans, Heavy Medal Scholarship, $3,000
Michael Ritcheson, Arizona Culinary Institute Partial-Tuition Scholarship ($5,000), James Beard Foundation Scholarship ($3,750), Employment at Westin Kierland Resort and Spa, Total: $8,750

Maricopa High School CAVIT

Jessica Stansbery, Central Arizona Presidential Scholarship ($2,000), C-CAP/AICR Super Foods Dessert Contest Scholarship – 3rd Place ($2,000), Getting Our Just Desserts Scholarship ($2,500), Total: $6,500

Canyon del Oro High School Pima Co JTED

Nichole Carpenter, Art Institute of Tucson Full-Tuition Scholarship for the Associates, $43,290

Payson High School NAVIT

Levii Lopez, Le Cordon Bleu Full-Tuition Scholarship for the Certificate, $19,200
Autumn Parrish, Le Cordon Bleu Full-Tuition for the Associates, $36,200

Liberty High School West-MEC

Samantha Rudolph, C-CAP Education Scholarship, $2,000
Katie Watson, Mark Tarbell Scholarship, $2,000

Alhambra High School

Noel Renteria, Fuel Up to Play 60 Scholarship, $5,000

Courtney Clardy, Art Institute of Phoenix Scholarship, $50,000
Michelle Gero, Arizona Culinary Institute Partial-Tuition Scholarship ($5,000), EVIT Mystery Chef Scholarship ($4,000), Total: $9,000
Emily Spriet, Art Institute of Colorado Full-Tuition Scholarship for the Associates, $43,830
Metro Tech

Brenda Fernandez, Sanctuary on Camelback Mountain Scholarship, $4,000
Ernesto Gutierrez, ACF Chefs Association of Arizona Scholarship, $3,000
Joselyn Iniguez-Gonzalez, C-CAP Education Scholarship, $3,000

Gustavo Alegria, Classic Cooking Academy Full-Tuition Scholarship, $15,000
North Canyon West-MEC

Christopher Owens, CIA Full-Tuition Scholarship for the Associates ($51,800), CIA Community College Stipend ($750), Total: $52,550
South Mountain

Margie Ortega, C-CAP Education Scholarship, $2,000
Washington West-MEC

Sarah Cotten, Barbara Fenzl Scholarship, $3,000


Andrew Hills, C-CAP Education Scholarship (in Honor of Barbara Colleary), $2,000

Valley Vista West-MEC

Logan Murphy, Heavy Medal Scholarship, $4,000

Flowing Wells Pima Co JTED

Sulema Contreras, C-CAP Education Scholarship, $2,000
Santa Rita JTED

Jason Garcia, C-CAP Education Scholarship (in Memory of Tracy Fierros), Canyon Ranch Employment, $2,000
Debra Kitchens, Les Dames d’Escoffier Phoenix Chapter ($2,000), Slow Food Scholarship ($1,000), Employment in Tucson area restaurant, Total: $3,000

Source: C-CAP, INC

Knowing whether food has spoiled without even opening the container (video)

DALLAS, March 17, 2014 — A color-coded smart tag could tell consumers whether a carton of milk has turned sour or a can of green beans has spoiled without opening the containers, according to researchers. The tag, which would appear on the packaging, also could be used to determine if medications and other perishable products were still active or fresh, they said.

This report on the color-changing food deterioration tags was presented today as part of the 247th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society. A new video, illustrating how the tag works, is available at

The meeting, attended by thousands of scientists, features more than 10,000 reports on new advances in science and other topics. It is being held at the Dallas Convention Center and area hotels through Thursday.

“This tag, which has a gel-like consistency, is really inexpensive and safe, and can be widely programmed to mimic almost all ambient-temperature deterioration processes in foods,” said Chao Zhang, Ph.D., the lead researcher of the study. Use of the tags could potentially solve the problem of knowing how fresh packaged, perishable foods remain over time, he added. And a real advantage, Zhang said, is that even when manufacturers, grocery-store owners and consumers do not know if the food has been unduly exposed to higher temperatures, which could cause unexpected spoilage, “the tag still gives a reliable indication of the quality of the product.”

The tags, which are about the size of a kernel of corn, would appear in various color codes on packaging. “In our configuration, red, or reddish orange, would mean fresh,” explained Zhang, who is at Peking University in Beijing, China. “Over time, the tag changes its color to orange, yellow and later green, which indicates the food is spoiled.” The colors signify a range between 100 percent fresh and 100 percent spoiled. For example, if the label says that the product should remain fresh for 14 days under refrigeration, but the tag is now orange, it means that the product is only roughly half as fresh. In that case, the consumer would know the product is edible for only another seven days if kept refrigerated, he explained.

The researchers developed and tested the tags using E. coli (food-spoiling bacteria that cause gastrointestinal problems) in milk as a reference model. “We successfully synchronized, at multiple temperatures, the chemical evolution process in the smart tag with microbial growth processes in the milk,” according to Zhang. The tags could also be customized for a variety of other foods and beverages.

The tags contain tiny metallic nanorods that, at different stages and phases, can have a variety of colors: red, orange, yellow, green, blue and violet, Zhang explained. “The gold nanorods we used are inherently red, which dictates the initial tag color,” he said. “Silver chloride and vitamin C are also in the tags, reacting slowly and controllably. Over time, the metallic silver gradually deposits on each gold nanorod, forming a silver shell layer. That changes the particle’s chemical composition and shape, so the tag color now would be different. Therefore, as the silver layer thickens over time, the tag color evolves from the initial red to orange, yellow, and green, and even blue and violet.” [Read more..]

Source: ACS

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