PHX Renews hosts fundraiser for culinary students

C-CAP AZ

Carey Sweet , Special for azcentral.com 1:30 p.m. MST October 30, 2014

It takes a healthy budget to keep the non-profit C-CAP doing its good deeds of training at-risk high school students and helping them obtain scholarships to top culinary schools.  [Read more..]

Gabriele Bertaccini of iL Tocco Food: “Life Is About Beautiful Things”

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Gabriele Bertaccini
Owner, Executive chef
il Tocco Food
www.iltoccofood.com

Gabriele Bertaccini looks more like an Italian clothing model than a hardworking, über successful chef. But if you get him talking about cooking, dining, and Italian cuisine, it becomes immediately clear that he’s much more than just a handsome face and an exceptionally well-tailored suit.  [Read more..]

ACFSAZ AI Student Group

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Soon we will start to hear more from our students again as they move their golds forward with the new board members reorganize.  Marketing is a priority and currently refreshing the branding for the students with a new name and hash tag.  The American Culinary Federation Student Association of Arizona, ACFSAZ and hash tag #ACFSAZ. [Read more..]

IMG_3736The AI students are going to Beckett’s Table September 28th and Chef Justin Beckett will talk with the students about his restaurants and food service career.  The cost of the menu designed for the evening be covered from a previous fundraising efforts and are currently planning a pie fundraiser to replenish their resources.  The pie fundraising event is scheduled for November 26th.

More details to follow on all of this from the students.  For now, needed to share some of the things the students are doing.

If you are a graduate of the Art Institute of Phoenix and interesting in getting involved the AI Student Association, please do.  We welcome all alumni to network and also support current students with knowledge sharing and fundraising efforts.  Help us keep the organization vibrant and rewarding.   Connect with us to learn more.

 

James Beard Foundation’s Taste America: A Night of Culinary Stars Dinner was Epic

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Categories: Events

For the second year, the James Beard Foundation’s Taste America: “Local Flavor from Coast to Coast” tour made a stop in the Valley for a benefit dinner of epic proportions. TheA Night of Culinary Stars dinner, presented by Chase Sapphire Preferred Visa Signature, was held last Friday at the Royal Palms Resort and Spa and featured picture-perfect plates from seven of the top local chefs.  [Read more..]

 

ACFAZ September 2014 Meeting

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Elite Associates

2026 W. Lone Cactus Dr.

Phoenix, AZ 85027

P: (602) 395-9525

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Elite Associates has been a well respected essential element in Foodservice for more than 10 years.  By adding valuable services to our principals and distributor customers and by getting products to market quickly and efficiently, Elite has grown to cover numerous markets in the Western United States.  Today, Elite is a valued trading partner in today’s supply chain.

That same value added service is also essential to our relationship with our end-user/operator customers. Our consultive, solution oriented approach to the operator reaches far beyond simple product sampling and “middle man” functions.  From the Elite Associates website

Brands we’ll see at the meeting.  

  • New Poblano Green Cholula Hot Sauce
  • 3 New Sensations from King and Prince (Crab/Shrimp/Scallop)
  • Armanino Pestos

Cholula

Cholula Green Pepper Sauce 

Click here to learn more about Cholua Green Pepper Sauce in the slide presentation.

 

King and Prince New Sensations products.
King & Prince Seafood

Sensation Brochure

REBATE:  $5/CASE, UP TO $500!

                                                                                 

De Cecco Learn more about De Cecco way at the meeting with a presentation by Jeff Root of De Cecco.

De Cecco USA 

De Cecco Presentation

Product Catalogue 

De Cecco Recipes

 

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July 1, 2014 and September 30, 2014, Wayne Farms will donate $5 per case to the ACF Culinary Team USA, and pay those monies directly to the team.  Each quarter you will receive a new form to submit for payment for those 3 months, and should you not receive the form, please call 800-821-4161. Quarterly do-nations run through June 30, 2017. Proof of purchase, including distributor invoices or distributor supplied velocity reports are required. Handwritten invoices will not be accepted. Product name, description, sku, cases purchased, purchase price, and date of purchase must be on all invoices and reports.

Wayne Farms Chefs Craft All invoices and reports must be clearly dated during the promotion period with operator name and address plainly visible. Not redeemable in conjunction with other rebates or offers on the same product. Void if restricted, taxed, or forbidden by law. Offer good only in the USA. Incomplete or incorrect submissions may delay the processing of this request. Offer limited to foodservice operators. National accounts and foodservice accounts on contracted pricing on these products are excluded from this offer. Bids, chains, multi-unit accounts, suppliers, and distributors are excluded.

Shamrock Foods Expo Event Information

CMEX

Parking and Hotels

Phoenix Convention Center

September 17, 2014 9am – 5pm

Address: 100 North 3rd Street, Phoenix, AZ 85004
Phone: (602) 233-6400
Directions: View Map
Parking: Find out where to park
Website: View the Convention Center website

Event Schedule

My Shamrock Capabilities

9:30am & 3:00pm

Shamrock Foods understands how busy our customers are, and has recently created two online designed to save you time. Learn about MyShamrock’s capabilities- including access and transaction history, invoices, tracking your delivery with Where’s My Truck?, using the online order entry system, Shamrock Orders. The 20 minute session will included a live demo and explain how you can access these features.

Implementing the Health Care Law into Your Restaurant Operation

10:00am

Whether or not you’re covered by the employer mandate, your restaurant is covered by the 2010 Health Care Law.  In this 45 minute seminar, you’ll hear from The National Restaurant Association expert, Randy Spicer, on the latest that employers under the law need to know- everything from new rules to employed under the law need to know-evening from new rules to employee questions and more.  Randy brings an extensive background in healthcare and financial management, produce development, and service integration strategies within the insurance, Medicare and healthcare and industries.

Center of the Plate Meat Cutting Demo 

10:30am

Learn new ways to utilize the MBG 180 Gold Canyon Angus strip loin to optimize your yield and plate costs.  Your Shamrock Food Center of the Pate Specialist will exhibit difference practices and recipes in this quick, 15 minute demonstration.

Get Grilling Cook-Off Battle CMEX

11:00am

The Get Grilling cook-off battle is back- with a fresh twist! This year, chefs will compete using their Surf and Turf recipes submitted through www.shamrockbeef.com.  The three chefs will battle live as our celebrity Chef Rick Bayless, judges alongside the Shamrock Foods Meat Plant Manager and a local Beef Council representative.  The winner of this 2nd Annual 30 minute battle received $1,000 and branding rights!

Restaurant Math 101- Understanding Food Cost Calculations

12pm

This 45 minute seminar, led by Dave Barclay, will focus on the calculation of Food Cost, methods for accurately and consist Food Cost, and the comparison of Actual Food Code to Ideal Food Cost. In addition, we will explore what to look for if your ways that you can solve that problem.

Where Does Your Product Come From?

Every year, there are recalls nationwide for produce items.  In this session, a Shamrock Foods Produce Specialist will guide statistics, food safety, and how you can prevent produce contamination.  Stop by the Markon booth for this quick, 15 minute discussion.

Engineering Your Menu For Profit

2:30 pm

Shamrock Food Enterprise Sales Training Discusses ideas and method for managing your menu to bring more dollars to the bottom line. Dave brings years of menu consulting experience to this 45 minute seminar, which focused on two strategies:

  1. Pricing:growing dollars, proper beverage pricing , and gross profit contribution.
  2. Design & Placement: using the method “hide with description”, placement and highlighting of key items.

 

Phoenix Cooks! 2014

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August 30 is Phoenix Cooks! 2014 at The Westin Kierland Resort with the Valley’s best chefs for this one day event that benefits Banner Children’s.

Tickets on sale NOW!

Tickets: $60 designated driver, $85 in advance, $100 at the door.

* Your general admission ticket includes all food samples, wine, beer and spirit sampling along with the ongoing stage demonstrations. A designated driver ticket is also available which includes everything but alcohol sampling. If you would like to attend the classrooms, they are an additional $10 with the purchase of a general admission tickets, classroom tickets may not be purchased individually.

The  Chefs

Arcadia Farms, Chef Brad
 Moon Valley Country Club, Chef Alan Thompson
Sage Kitchen, Chef T
Cibo e Vino, Executive Chef and Owner John Collura
The Greene House, Chef Raymond Suto
Palo Verde at The Boulders, a Waldorf Astoria Resort, Executive Chef Michel Pieton
Palo Verde at The Boulders, a Waldorf Astoria Resort, Chef De Cuisine Niko Hertel
Tom’s Thumb Fresh Market, Executive Tex Williams
Tommy Bahama’s, Executive Chef Andrew Warner
Westin Kierland Resort & Spa, Executive Chef Christopher Masco
Proof, an American Canteen, Pastry Chef Lance Whipple
Four Seasons Resort and Spa – Scottsdale, Executive Chef Mel Mecinas
The Buttes Marriott Resort, Executive Chef Greg Wiener
Orange Sky at Talking Stick, Chef de Cuisine Ron Dimas
SOL Mexican Cocina, Head Chef Ernesto Lopez
North Italian Farmhouse, Executive Chef Taylor Domet
Mastro’s Ocean Club, Executive Chef Siegfried Hohaus
Sushi Roku – W Scottsdale, Executive Chef Ryan Anderson
Different Pointe of View, Executive Chef Anthony De Muro
Montelucia Resort, Executive Chef Michael Caims
Ritz Carlton Phoenix, Executive Chef Gary O’Connor
Talking Stick Resort, Executive Chef Tom Freimuth
Press Coffee Roasters Owner/Operator, Steve Kraus
Hyatt Regency Scottsdale Resort & Spa, Executive Chef Eric Howson
Mastro’s Steakhouse, Executive Chef David Battersby
The Westin Kierland Resort, Chef De Cuisine Roberto Madrid

 

Kitchen Stages

Thermador Stage

11 am Host: Ben & Matt – KNIX

Chef 1: Shayne Flieshman – Omni Scottsdale Resort & Spa at Montelucia

Chef 2: Greg Wiener – Top of The Rock

1 pm Host: Mathew & Priscilla – MIX 96.9

Chef 1: Bryan Dean – Bootleggers Modern American Smokehouse

Chef 2: Alan Thompson – Moon Valley Country Club

Gaggenau Heart Healthy Stage 

10:15 am Host: Beth McDonald & Chad Mitchell – 99.9 KEZ

 Chef: AZ Restaurant Week Presents Niko Hertel, Chef De Cuisine – Palo Verde at The Boulders, a Waldorf Astoria Resort

11:15 am Host: Beth McDonald & Chad Mitchell – 99.9 KEZ

 Chef: Steven Butler – Tanzy

Topic: Healthy Eating Ancient Grains

12:15 pm Host: Kenny & Crash – Fox Sports 910

Chef: Fry’s Food Stores

Topic: Simple Truth

1:15 pm Host: Bauer & Jody – Fox Sports 910

Chef: Chef T – Sage Kitchen

Topic: Making Vegan Cheese

Bosch Stage

10:30 am Host: Carolyn & Joe – KNIX

Chef: John Collura – Cibo e Vino Executive Chef and Owner

Topic: Sauces

11:30 am Host: Julian – KISS FM

 Chef: Ryan Anderson – Sushi Roku Executive Chef

Topic: Pork Belly Hanabi

12:30 pm Host: Barrelboy – KNIX

 Chef: Fry’s Food Stores

Topic: Fry’s Fresh Attractions™ Workshop

1:30 pm Host: Mountain Man Jay – 95.5 The Mountain

 Chef: Greg Wiener – Top Of The Rock

Topic: Modern Surf & Turf. Nori Smoked Nairagi with Sous Vide Strip Steak.

2:30 pm Host: Crash Gladys – Fox Sports 910 & Justin Bethel – AZ Cardinals

 Chef: Mel Mecinas – Proof American Canteen

Topic: Talavera

 

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