11 Hottest Restaurants in Phoenix/Scottsdale

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Although the nationally recognized foodie mecca Pizzeria Bianco first drew eyes and palates to Arizona more than a decade ago, in recent years, the dining environment – in Phoenix/Scottsdale in particular – has evolved into an electric, multifaceted scene, thanks to a treasure trove of chefs cooking well outside the Southwestern box. These dining destinations are among the buzziest in the sister cities and worth a Sonoran desert stop.

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Southern Rail

Why It’s Hot: Tucked into a rehabbed historic space called The Newton and adorned with kitschy reclaimed dcor, chef Justin Beckett’s spin-off of Beckett’s Table dishes up elevated Southern food. Small plates, entrees and sweets highlight influences from ‘Bama to NOLA.
Don’t Miss: Daily specials like Wednesday-night fried chicken and Tuesday barbecue, as well as the coconut cake with coconut pudding, strike the right home-cooking chord.

300 W. Camelback Rd., Phoenix; 602-200-0085

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Crudo

Why It’s Hot: The menu’s simple inventiveness – with four categories: crudo, cotto (cooked), mozza and griglia – makes it easy to sample a number of dishes, from butterfish to Burrata.
Don’t Miss: By day (on the weekend), brunch jars (soft-boiled egg, sausage, truffle, arugula); and by night, the horseradish ahi tuna with green garlic.

3603 E. Indian School Rd., Ste. B, Phoenix; 602-358-8666 

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Source: ZAGAT

2014 Shamrock EXPO Dates

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AZ Shamrock
For additional information shamrockexpo.com!

Rebate List From US. Foods

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Here is a listing of the rebates listed on the US. Foods website.  This does not mean these rebates are only available through US. Foods.  It means US. Foods has posted the information for the rebate by the varies manufacturers.

Knorr ® and LeGoût ® Free Meat Offer – Expires 7-31-2014
MISS VICKIE’S® Kettle Cooked Chips New Operator Coupon – Expires 9-30-2014
MINOR’S Gluten Free Products One, Two, Free Offer – Expires 9-30-2014
TRIO® One, Two, Free Offer – Expires 9-30-2014
Frito‐Lay Fiesta Mix Pack – Expires 9-30-2014
Frito‐Lay Flamin’ Hot® Mix Variety Packs Rebate – Expires 9-30-2014
LAY’S® Kettle Cooked Chips – Expires 9-30-2014
Special K® Flatbread Sandwiches BOGO Rebate Offer – Expires 10-15-2014
French’s Sauces New Users Only – Expires 12-31-2014
French’s Sauces Rebate – Expires 12-31-2014
French’s Red Hot Seasoning – Expires 12-31-2014
Propel 2014 Rebate Offer – Expires 12-31-2014
Gatorade 2014 Rebate Offer – Expires 12-31-2014
Dr Pepper or Diet Dr Pepper 2014 Rebate Offer – Expires 12-31-2014

 

Source: US. Foods 

Four Pastry Chefs Prepare for the ACF Certified Master Pastry Chef

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St. Augustine, Fla., July 7, 2014
—Four pastry chefs from across the nation will gather at Johnson & Wales University in Charlotte, North Carolina, August 16–23, for the ultimate culinary test—the American Culinary Federation’s (ACF) Certified Master Pastry Chef® (CMPC) exam. The eight-day long exam gives candidates the opportunity to earn the highest professional distinction available and to join the elite group of only 11 CMPCs in the U.S.

The Certified Master Chef® (CMC) program was initiated in 1981 and granted official recognition by the World Association of Chefs Societies the next year. The CMPC examination, first held in 1993, requires exacting familiarity and proficiency in a broad range of pastry styles and techniques. The most recent CMPC exam was held in 2005 at The Culinary Institute of America, Hyde Park, New York. Frank Vollkommer, CMPC®, corporate executive chef at Hillcrest Foods, Saratoga Springs, New York, was the only candidate to pass the exam and receive the master chef certification. Currently, there are 67 CMCs and 11 CMPCs in the U.S., with a CMC exam scheduled for late 2014.

Those with a master chef certification possess a foundation of quality experience, practiced skills of the highest standard and the ability to perform for eight days under extreme pressure. In order to apply for the CMPC exam, candidates are required to provide: documentation that they are a Certified Executive Pastry Chef® or Certified Culinary Educator®, two letters of recommendation from current CMPCs or CMCs and proof that they have completed the rigorous education and experience requirements. They must also secure funding for the cost of the exam process including the exam fee, travel expenses and practice materials.

“Embarking on the journey to become a Certified Master Pastry Chef is an accomplishment in itself,” said Ken Arnone, CMC®, chair, ACF CMC/CMPC subcommittee; and owner, KA-CMC LLC, Poughkeepsie, New York. “These four chefs will undergo an intensive eight-day test of their culinary skills and knowledge knowing that if they succeed they will join a small group of chefs who have shown the commitment, hard work and expertise to accomplish this most challenging task. We wish them the best of luck on the CMPC exam.”

During the eight-day exam candidates must demonstrate well-rounded expertise by passing each daily test with a minimum passing score of 70 points out of 100. Candidates may continue with the examination if they fail one segment, but they must maintain a cumulative average score of 75 percent or they are ineligible to continue. The eight segments are: nutritionally balanced baking, the artistic heart of baking, creative composition/freestyle and contemporary pastry mystery basket, classical tortes, symphony of plated desserts and presentation of pastry arts buffet, chocolates and petits fours with centerpiece, international pastries, and grand buffet. Scores are tallied based on kitchen skills and presentation, and tasting. Candidates are evaluated by ACF-certified peers during each segment.

The four CMPC candidates are:

  • Andy Chlebana, CEPC®, CCA®, culinary arts instructor/pastry chef, Joliet Junior College, Joliet, Illinois; ACF Louis Joliet Chapter
  • Victoria German, CEPC®, baking and pastry arts instructor, SAIT Polytechnic, Calgary, Alberta
  • Susan Notter, CEPC®, pastry arts program director, The Pennsylvania School of Culinary Arts—YTI Career Institute, Lancaster, Pennsylvania; ACF Harrisburg Chapter
  • Orlando Santos, CEPC®, executive pastry chef, MGM Grand Detroit, Detroit; ACF Michigan Chefs de Cuisine Association

For more information about the candidates or the exam, visit www.acfchefs.org/CMPC. ACF will announce which chefs earned the distinction of Certified Master Pastry Chef on its website and in a press release August 25. To access ACF press releases, visit www.acfchefs.org/pressreleases.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

About Johnson & Wales University

Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with approximately 17,000 graduate, undergraduate and online students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality and technology. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth.

Source: ACFChefs

Congratulations Finalists!

The finals of the 6th Annual ACFAZ Minor’s culinary Challenge  will be held at the Arizona Culinary institute, 10585 North 114th Street suite , Scottsdale Arizona, suite #401, 85259 ( basically Shea Blvd and 114th street) on Saturday July 12th.

Guests are welcome to view the competition quietly thru glass windows! Pictures are encouraged.

Start and presentation times are:

Skylar Scoles, Culinary Student, start 9  Present 10

Ivo Knehnetsky, Cook, The Phoenician Resort, start 9.15 present 10.15

Matt Ferrin, Executive Chef, Apache Gold Casino,,  start 9.30 present 10.30

Lisa Shock, Instructor Sur La Table, start 9.45 present 10.45

Wallis Berry, Kitchen Coordinator at the Chandler Christian Community Center start 10.00 present 11.00

Chef Mathew Mattox, Chef Instructor Night Program, The Arizona Culinary Institute,  start 10.30 present 11.30

Vincent Minh McReynolds, Student Arizona Culinary Institute Alumni, start 10.45 present 11.45

Brittany Dettore, High School Student, start 11.00 present 12.00

Final presentations and awards to follow

Prize will be

1st 1,000.00

2nd 500.00

3rd 300.00

4th 200.00

5th 150.00

6th 100.00

7th-8th 75.00

9-10th 35.00

 

Brian W. Dragos

Corporate Executive Chef | c: (602) 318-2157 | f: (480)  821-4759

brian.dragos@us.nestle.com

 

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