THE WindyCityChefs Newsletter of the Windy City Professional Culinarians MAY 2012 3...... 2012 ACF Central Regional President’s Letter Conference Report Dear Culinary Colleagues, The peaks of the business season are now upon us. Easter has 4...... passed and only a short time before the annual NRA Show at May 2012 Chapter Meeting McCormick Place, Mothers Day, the NATO Summit comes to Chicago and we finish up the month of May with Memorial Day 5...... Weekend. It has certainly been a very hectic few months, but this Chapter News & Events is what the business is all about. Whether it is the “5Ps: Proper Planning Prevents Poor Performance,” “Preparation is Everything,” or “If you can’t stand 13...... the heat, get out of the kitchen,” this is what we live for everyday in this business. Get The Foley Fishmonger® ready because we are going to rock and roll. Our adrenaline, knowing that we had a Slurp-risingly Good! great push of business and did it all successfully is what allows us to amaze people outside our industry everyday. They need to remember Chefs Do It Better and this 15...... business is not for amateurs. ® The Wine Counselor A well attended April 10 meeting took place at Elgin Community College hosted by The Big Six of Grapes, Part 3 members Patrick Stewart, CEC, Mike Hiller, Jill Russell, CEC, CCE and the students Chardonnay of ECC. Sara Hill of the Wisconsin Milk Marketing Board and Suzanne Wolcott of Goose Island Brewing Company need to be thanked for providing a very unique 17...... and informative seminar on pairing Artisan Cheese and Craft Beers. I know I had my From Edible WOW Magazine: favorites as well as everyone else. With the enthusiasm of this seminar, it might have Café Cortina to be a regularly scheduled seminar. 20...... The weekend of April 13 through April 16, sixteen members of your chapter and I attended the ACF Central Region Conference in Detroit at the MotorCity Casino Hotel. From The Executive Director From the time people arrived to the time we left we were made welcome at every turn and every event. The hotel accommodations were excellent, as well as the meals 21...... provided. The educational seminars were excellent and since some of the presenters The End is Near! Are You were from Michigan, we are looking at the possibility for future educational seminars Prepared for the Staffing Crisis? for our chapter. Speaking of seminars, members of our chapter participated in several seminars during the conference. Mark Palicki and Jeff Lemke, CEC, AAC (WCPC Chapter 22...... Sponsor and WCPC Chapter member) were presenters on the Future of Seafood, Ask the Master Chef: Sustainability and Using Lesser-Known Species. Chef Eric Stein, MS, RD was a presenter Healthier Cooking and Cookbook Author, signing his books at the Conference. Chef Austin Yancey, Instructor at Le Cordon Bleu was also a presenter on the topic of Idaho Russet Potatoes. 26...... Executive Chef Mark Angeles, CEC, CCA of Soldier Field competed on Saturday for the ACF Stockpot: ­ Regional Chef of the Year, unfortunately finishing behind Chef Brian Beland, CMC of News from the ACF Michigan for the title. Nicole Bujewski, Chef/ Owner of Le Flour Bake Shop, Chicago was also a runner up in the Regional Pastry Chef of the Year competition finishing behind 27...... Chef Julia Julian, CC, CWPC, Instructor at Madison College, Madison, Wisconsin. The Many Benefits of Beans on the Menu (Continued on page 2) President’s Letter (Continued from page 1)

Defending National Champion Kendall College was place award. The First Place Team: Jaime Mestan, CSC a runaway winner at the Regional Knowledge Bowl of Ed Miniat and Eric Stein, MS, RD, a Kendall College competition scoring a high gold medal and three- Instructor, both members of Windy City Professional peating as the Central Region Champs. They will now go Culinarians competed and won the 2012 Professional on to Orlando to compete for a third straight National Culinology Competition and earned an ACF Gold Medal. Title. Team Coach Dina Altieri, CEC, CCE has done These awards and competition results show that Windy an outstanding job in preparing the students for this City Members have much to be proud of with over competition and I know they will be ready for Orlando. twenty-four awards and recognitions for members of our The three other Regional Teams will have their work chapter since 2007. cut out for them as the try to knock off the reigning champions. Plans are being finalized and will be announced shortly for a meeting on Wednesday, May 30 at Kendall College Chef John Draz, CEC, CCE and the Ed Miniat Company featuring Traditional Japanese Cuisine prepared under received the ACF Cutting Edge Award from President the direction of a very prominent Japanese Chef. The Michael Ty, CEC, AAC for all that they have done to Consulate General of Japan will also speak. Sake will be help provide needed food product when disaster served to those members over 21. This is going to be strikes around the country. Chef Austin Yancey of a meeting that should not be missed. Seating will be Le Cordon Bleu won the “What’s in your Wok: A Fried limited to the first 150 people that register. Finally, June Rice Competition Sponsored by Riviana Foods. Other 18, 2012 will be the Annual Burger Throwdown, our last members competed in many other events and we are event of the season that will bring Burger Teams together proud of how they represented your chapter. Chefs to compete for the Best Burger. I want to thank Bill Eric Stein, MS, RD and Chef Yancey competed in the Schutz, of Consumers Packing in advance for hosting this Galbani Cheese competition placing second ($500) and event again. third ($250) respectively and Chef Fernando Mojica, CSC competed as well. Finally, your chapter, the ACF I know that there was much information to cover in this Windy City Professional Culinarians received one of five, President’s Letter but I did not want to miss any of the 2012 ACF Chapter Achievement Awards for the region. exciting details regarding your Chapter. Your chapter also made another contribution to Team All the best, USA of $1690 for their efforts in representing the USA in Germany in October at the International Culinary Michael Garbin, CEC, AAC, ACE, HGT Olympics. You, as members of the ACF Windy City Chairman of the Board and President Professional Culinarians have much to be proud of as to ACF Windy City Professional Culinarians, Inc. how we are recognized on a regional basis. Executive Chef, Union League Club of Chicago [email protected] • 312-435-4822 Other honors have been bestowed on several of our America’s #1 City Club members during the past month. College of DuPage Associate Professor of Culinary Arts David Kramer is one of six chefs and foodservice professionals nationwide to earn the 2012 United Fresh Produce Excellence in The Windy City Chefs June Newsletter Foodservice Award. Chef Kramer was nominated by our Associate Member, Peter Testa. Deadline is MAY 15, 2012. For the inaugural 2012 RCA Professional Culinology® Please send your submissions to Competition, an ACF sanctioned culinary competition, [email protected] and professional teams consisting of one (1) RCA member and one (1) ACF member competed for a $5,000 first [email protected].

The Windy City Chefs | May 2012 Page 2 2012 ACF Central Regional Conference Report More than 550 chefs and foodservice professionals descended on Detroit, Mich., April 14–16, for the 2012 ACF Central Regional Conference, hosted by ACF Michigan Chefs de Cuisine Association, at the luxurious MotorCity Casino Hotel, which recently received AAA’s prestigious Four-Diamond rating for hospitality industry excellence.

Doug St. Souver, three-time “Food Network Challenge” your Wok fried rice competition and Mozzarella Caprese champion, and Doug Ganhs, CEC, two-time “Food Challenge. Meanwhile, the other competitors were hard Network Challenge” champion, begin the conference at work vying for ACF Central Region titles. In the evening April 13 with an incredible hands-on fruit-and-ice- the host chapter and the Matt Prentice Restaurant Group carving workshop. Following that was chapter leadership held the Michigan Chefs Harvest Detroit Party at Coach training. Rounding out the day and officially kicking off Insignia to benefit the Gleaners Cooking Matters Program the conference was the icebreaker reception, hosted and Haven, two local nonprofits. It was an entertaining by MotorCity Casino Hotel, at Comerica Park, home to evening with Michigan’s best foods, a special selection of the Detroit Tigers. Attendees were treated to a special premium wines and craft beers, music and a scenic view tour of the ballpark followed by an incredible reception of Detroit and Canada in the background. featuring the taste of Motown from some of the area’s best restaurants. The next two days provided attendees with numerous opportunities to advance their professional development General session started the activities April 14. ACF Central and enhance their culinary skills through seminars and Region Vice President Kyle Richardson CEC, CCE, CHE, culinary demonstrations featuring the latest trends AAC, welcomed everyone and provided pertinent ACF and techniques. April 15, members had the option of updates, along with other committee chairs and ACF attending the American Academy Chefs dinner at the National President Michael Ty, CEC, AAC. A special prestigious Detroit Athletic Club, hosted by Executive surprise was in store for ACF Culinary Team USA when Chef Kevin Brennan, CEC, AAC, or experiencing one Chefs de Cuisine Association of St. Louis presented a of Detroit’s top places to eat. The Vice President’s Gala $15,000 donation to support the teams in their quest completed the conference April 16, where the regional for gold at the Internationale Kochkunst Ausstellung, competition winners were announced. commonly known as the “culinary Olympics,” in Erfurt, Germany, Oct. 5–10, bringing the chapter’s total A sincere thank-you to our sponsors and exhibitors, donation to $30,000. The excitement continued when whose support was instrumental to our success, and to accomplished chef and restaurateur Celina Tio, featured the AAC for donating $1,000 to the ACF Central Region on Food Network’s “The Next Iron Chef” and Bravo’s “Top Student Team winner to assist with national convention Chef Masters,” took the stage. She not only shared her travel expenses. kitchen philosophies, but showed attendees through an Congratulations to all the award recipients and honorees interactive demonstration the benefits of using social for their outstanding contributions and goodwill, and to media to drive business and how she has successfully all the competitors for a job well done. uses Twitter and Facebook to do just that. She was even tweeting and posting on Facebook during her Visit the ACF website at http://www.acfchefs.org/ presentation. Content/NavigationMenu2/Events/Regional/Central/ default.htm for competition results and photos. That afternoon attendees had the opportunity to meet with exhibitors at the trade show and watch the What’s in

The Windy City Chefs | May 2012 Page 3 Windy City Professional Culinarians Chapter Meeting A Very Special Evening Featuring Traditional Japanese Cuisine and Sake Wednesday, May 30, 2012 at 6:00 p.m. 6:00 – 6:30 p.m...... Registration/Reception/Networking 6:30 – 7:30 p.m...... Presentation • Introduction by OKAMURA Yoshifumi, Consul General of Japan at Chicago • Presentation by HAYASHI Yuji, Chef de Cuisine, Official Residence of the Consul General of Japan • Tasting of Traditional Japanese Cuisine • Seminar on Sake and Tasting 7:30 – 7:50 ...... Chapter Business 7:50 – 8:30 ...... Networking/Tastings @ Where: Kendall College • 900 N. North Branch St. Chicago, IL 60642 • 5th Floor Auditorium @ Map/Directions: http://www.kendall.edu/about/directions-to-campus/ @ Cost: $5.00 for Members, Students and Guests. You must pre-register at www.acfwindycitychefs.com @ Hosts: • Chris Koetke, CEC, CCE, HAAC, Vice President Laureate International Universities • Renee Zonka, CEC, RD, MBA, CHE, Dean, School of Culinary Arts • Staff and Students of Kendall College @ Sponsors:

The Windy City Chefs | May 2012 Page 4 Chapter News & Events Chef Brian Beland Named American Mich. He began his culinary career working in a small Culinary Federation Central Region family-owned restaurant. After high school graduation, he earned a bachelor’s degree from the School of Hospitality Chef of the Year Business at Michigan State University (MSU), East Lansing, Brian Beland of Sterling Heights, Mich. He continued his education at The Culinary Institute Mich., executive chef/director of of America, Hyde Park, N.Y. After graduation he returned food and beverage at Country to Country Club of Detroit, where he had worked while Club of Detroit, Grosse Pointe attending MSU, as chef de cuisine. Beland has participated Farms, Mich., was named Central in numerous culinary and ice-carving competitions. Region Chef of the Year by the His greatest accomplishments include earning the title American Culinary Federation of certified master chef in October 2010; being named earlier this week after winning a competition sponsored ACF Michigan Chefs de Cuisine Association’s 2011 Chef by Unilever Food Solutions during the organization’s ACF of the Year; and becoming a member of the Michigan Central Regional Conference at MotorCity Casino Hotel, “culinary Olympics” team that will compete in the 2012 Detroit, April 14–16. Internationale Kochkunst Ausstellung, or “Culinary Olympics,” in Erfurt, Germany. He is a member of ACF “It’s a true honor to be selected to represent the Central Michigan Chefs de Cuisine Association. Region at the national competition in July,” said Beland. “It is an opportunity that I never thought I would have in my Maple Leaf Farms Duck Sliders career, and I am excited to be a part of such an event. Recipe by Michael Garbin, CEC, AAC, ACE, HGT, Executive “As important as competition is to continually hone our Chef, Union League Club of Chicago craft and to push our individual skills, it is the knowledge 90% Lean Duck Breast Meat...... 16 each 2 ounce Patties and friendships that are gained by being in these arenas Salt and Pepper...... To Taste and at such gatherings with great professional chefs that really makes the experience.” On a grill, cook the duck burgers to medium. Let rest for a few minutes before serving. The Central Region Chef of the Year award recognizes Roll, 2 ounce roll of Choice...... 16 each an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the Butter the buns lightly and toast before assembling. highest standard of culinary skills, advances the cuisine Suggested Garnishes: Balsamic Mushrooms, Caramelized of America and gives back to the profession through Onion, Blue Cheese Crumble, Tomato Mango Relish, BBQ the development of students and apprentices. At the Sauce, Cucumber Yogurt Sauce, Favorite Mustards competition, four chefs had 1 hour to cook four portions of their dish, which was required to incorporate arctic char. Chicago’s Austin Yancey Wins Riviana A panel of judges selected the winner based on cooking Foods’ Fried Rice Competition, Advances skills, taste and professionalism. Beland won for his dish, to Nationals “Horseradish-Crusted Pavé of Arctic Char.” As the regional award recipient, he will compete for the national title and St. Augustine, Fla., April 18, 2012—Austin Yancey of $5,000 at the 2012 ACF National Convention in Orlando, Chicago recently won Riviana Foods’ What’s in your Wok? Fla., in July. Fried Rice Competition, held during the 2012 American Culinary Federation (ACF) Central Regional Conference at In addition to working as executive chef/director of food MotorCity Casino Hotel, Detroit, April 14–16. Yancey is a and beverage at Country Club of Detroit, culinary instructor at Le Cordon Bleu College of Culinary Arts in Chicago, and is a member of ACF Windy City Beland is an adjunct faculty instructor at Culinary Studies Professional Culinarians Inc. Institute of Oakland Community College, Bloomfield Hills, (Continued on page 5

The Windy City Chefs | May 2012 Page 5 (Continued from page 4)

“This was a fun, challenging and exciting competition,” Prior to the competition, each team shipped its frozen Yancey said. “I wanted to demonstrate various cooking products to San Antonio. On competition day, each team methods while still using only one pan. I utilized dry-heat created the fresh versions of its commercialized concepts charring, pickling, deep frying and sauteing in various and was judged in part against how well the plated, stages to develop flavor and show different techniques. commercialized products matched up against the fresh The wok provides a great medium for these methods with gold standards. Entries were judged by a panel of culinary its heat distribution and versatility. R&D experts against criteria that included originality of “This was the first ACF conference I have attended, and I concept, nutritional profile, manufacturing feasibility, am thrilled to have the opportunity to attend the national flavor, aroma, texture, presentation and safety standards. convention in July.” The team of Stein and Mestan was announced as the winner at the RCA’s Awards Luncheon on March 24. In the regional competition, Yancey and three other contestants had 20 minutes to create four servings of an Following the announcement, Stein expressed a newfound original fried-rice dish that featured Minute Rice, white appreciation for the role of chefs who work and create or brown. They were judged on originality, clarity and within two worlds—culinary arts and food science—the format, ingredients and cooking methods, main-dish perfect melding of which results in satisfied diners and tableside cooking techniques and creative presentation. successful foodservice operators. “Participating in this Yancey won $250 for his dish, “Duck Duck Rice.” He will competition and attending the RCA conference really gave advance to the national finals taking place during the me a better understanding of the diversity within the field 2012 ACF National Convention in Orlando, Fla., in July for of Culinology®,” he said. a shot at $1,000. The discipline of Culinology® was pioneered by the Kendall College School Of Culinary Arts Research Chefs Association with the organization’s founding in 1996. The RCA represents more than 2,000 Chef-Instructor & Alumna Win Inaugural members including chefs, food scientists, technologists, Culinology Competition writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, The team of Eric co-packers, distributors and students. RCA is the premier Stein, MS, RD, a chef- source of culinary and technical information for the instructor at the food industry and is committed to the advancement of Kendall College School Culinology®—the blending of the culinary arts and food of Culinary Arts, and science. For more information, visit www.culinology.com. Jaime Mestan, CSC, a Kendall College culinary alum (‘08) Kendall College Student Team Named and research chef at Ed Miniat, Inc., in South Holland, Ill., ACF Central Region Knowledge Bowl took first place in the inaugural Professional Culinology® Champions for Third Consecutive Year Competition, March 23 in San Antonio, Texas, held in conjunction with the Research Chefs Association’s (RCA) The smartest Annual Conference and Culinology® Expo. culinary students in the region— Stein and Mestan beat two other teams, winning a gold for the third medal and a $5,000 cash award with their entry of lobster consecutive paella bites, chicken and white-bean empanadillas and year—according loaded patatas bravas (a cherished white-potato tapa of to the American Spain). The competition, which was sanctioned by the Culinary Federation (ACF), are from Kendall College, American Culinary Federation (ACF), called for entries to Chicago, and are members of ACF Windy City Professional consist of three frozen heat-and-serve tapas suitable for Culinarians Inc. The team took home a gold medal serving in a casual restaurant chain. and won the Central Region Baron H. Galand Culinary

The Windy City Chefs | May 2012 Page 6 (Continued from page 5)

Knowledge Bowl, sponsored by American Technical won in the Business in Industry & Colleges category. The Publishers in the “Jeopardy”-style competition that took awards program, created by the United Fresh Produce place during the 2012 ACF Central Regional Conference at Association and sponsored by PRO*ACT, honors chefs MotorCity Casino Hotel, Detroit, April 14–16. and their companies for innovative and influential use of produce in the Kendall College, Central Region Baron H. Galand Culinary culinary arts. Knowledge Bowl Champions, pictured left to right: Jacob Clara, Paige Meagher, Brenda Martinez, Robert Baki, coach The winners were selected from Dina Altieri, CEC, CCE, and Gabriele Ausraite. nearly 120 nominations submitted by produce companies and foodservice “We are honored to represent the Central Region and want operations across North America. to acknowledge each of the coaches and players who have A panel of produce and foodservice industry leaders spent countless hours preparing for this tournament,” said reviewed each nominee’s demonstrated incorporation of Altieri. “It was exhilarating to see the level of expertise and fresh produce into menu development, use of protocols commitment demonstrated by these ACF junior members for correct storage and handling of produce, leadership in and their mentors. Team Kendall will continue to study in produce-related community service, and special events preparation for Orlando’s national tournament.” and recognition by their company and industry peers.

The Baron H. Galand Culinary Knowledge Bowl is named Kramer, a College of DuPage instructor for the past 10 in honor of past ACF National President Baron H. Galand, years, maintains a strong focus on seasonality in the CEC, AAC, HOF, who championed junior members and classroom, demo kitchens and on-campus restaurants, encouraged them to get involved in their profession utilizing a wide array of local and organic produce. He outside the kitchen. ACF knowledge bowls are open to teaches the importance of food safety and sustainability, of junior culinary teams from ACF chapters, apprenticeship knowing where food comes from and of cultivating close programs and accredited schools. Competition questions relationships with reputable vendors. He strives to give are drawn from five nationally published textbooks for students real-world experience, creating opportunities to culinary professionals that cover topics such as nutrition, operate on-campus restaurants and to venture beyond safety and sanitation, and the art of modern cooking. campus to the farms and distributors that supply the Ten student teams from Illinois, Kansas, Louisiana, school. He teaches tight inventory control to minimize Michigan, Missouri, Nebraska, Texas and Wisconsin went produce waste and has partnered with the college’s head-to-head for the Central Region title. As regional biology department to create and maintain an organic champions, the Kendall College team will compete for the rooftop garden that students tend to gain real “farm to national title against three other winning regional teams at fork” experience. the 2012 ACF National Convention in Orlando, Fla., in July. A graduate of the Culinary Institute of America in Hyde The highest scorer will be named the national winner and Park, N.Y., Kramer has previously been honored with the compete for the national title against three other winning Presidential Medallion from both the local and national regional teams at the 2012 ACF National Convention in chapters of the American Culinary Federation. He received Orlando, Fla., in July. The highest scorer will be named the the Silver Plate Award from Meals on Wheels as a result national winner. of his ongoing involvement in that organization and has worked as a consultant within the local restaurant College Of DuPage Culinary Instructor community, helping to mentor individuals interested in Wins 2012 Produce Excellence Award opening a restaurant.

Chef David Kramer, Associate Professor of Culinary Arts at “We’re thrilled to see David receive this national the College of DuPage in Glen Ellyn, Ill., is one of six chefs recognition for his work as a culinarian, in general, and and foodservice professionals nationwide to win a 2012 for his innovation and commitment to fresh produce, in United Fresh Produce Excellence in Foodservice Award. particular,” says Peter Testa, president of Testa Produce, Nominated by Chicago-based Testa Produce, Inc., Kramer Inc. “He understands both the fantastic opportunities and

The Windy City Chefs | May 2012 Page 7 (Continued from page 6) rigorous challenges that the produce category presents of Trump International Towers and Hotel; Maggie Schmidt and finds innovative ways to ensure that his students leave of Treasure Island Foods; Jessica Weiss of Union League well prepared on both ends of that spectrum.” Club of Chicago; and Kady Yon of Pump Room at Public Chicago. Kramer will receive his award and appear on a Top Chefs panel at the United Fresh 2012 Produce Show in Dallas in After an hour of tasting and evaluating, the judges were May. ready to announce the winners. Schcondala Parsons won first prize, a KitchenAid Stand Mixer, with her Mulled Spice Second Annual Scone Contest Kicks-Off Scones studded with Whiskey-Soaked Raisins. Stefani the Spring Competition Season Sandow’s Pumpkin Raisin Ginger Scones took home second prize. Laurie Mohlman, the third place winner, Each of the twenty-five scones that were entered into took the meaning of “breakfast pastry” to the next level by the Second Annual Amateur Scone Competition had incorporating gourmet cereal milk into her scone dough to contain delicious California Raisins and spices from and topping it off with Captain Crunch streusel. Jodi The Spice House; it was a combination that sparked the Wellman, who placed in last year’s brownie competition, contestants’ creativity. The interpretations ranged from won fourth place with what she called The Zesty Ginger classics that would go well with a morning cup of tea to Scone with California Raisins and Orange Glaze. Fifth place savory versions that would satisfy any afternoon craving. was awarded to current pastry student, Hanna Sheinin, and In the state-of-the-art kitchens of The French Pastry School her spiced scones with Lady Grey Tea-soaked raisins. of Kennedy-King College of City Colleges of Chicago where the competition was held, Chef Instructor Della Gossett Pastry Chicago’s next competition will be the First Annual demonstrated her own unique recipe for tropical-scented Amateur Nut Brittle Competition. Amateur and student scones to the contestants and spectators. In another contestants will get a chance to see a demonstration by kitchen, expert judges were tasked with selecting the five a chef instructor from The French Pastry School and to top recipes to win prizes from KitchenAid and California submit their unique nut brittle recipes for a chance to win Raisin. great prizes. For recipes from this month’s winners and more information on future Pastry Chicago events, please After being greeted by the California Raisin Mascot, the visit www.pastrychicago.org. attendees where guided on a tour of The French Pastry School’s facilities by current students of their full-time 2012 World Wide Mustard Competition programs. For the over 60 amateur bakers and food Winners Announced enthusiasts who attended, the tour of the impeccably- stocked kitchens was an eye-opening glimpse into the Nearly 300 mustards from around the world competed world of professional pastry. In one of The French Pastry in eighteen categories at the 17th annual World-Wide School’s recently renovated demonstration kitchens, Chef Mustard Competition, conducted under the direction of Della Gossett, 2011 National Pastry Champion and Chef Barry Levenson, Curator of the National Mustard Museum Instructor at the school, taught Pastry Chicago’s guests in Middleton, Wisconsin. how to make Raisin Granola Scones with Lemon and Cardamom. When it came time to sample them, everyone From the Gold Medal winners, a panel of chefs from the agreed that the bright flavors and crunch of a homemade Windy City (Chicago) chapter of the American Culinary coconut granola topping made it unlike any scone they Federation selected as Grand Champion Three Monkeys had ever tasted before. Sweet & Spicy Mustard, a butter-laced sweet-hot mustard made by Dan Collins of Lawrenceville, PA. Meanwhile, the professional chef judges deliberated in a closed teaching-kitchen: the most important aspect of According to Levenson, the winning mustard reflects this scone competition was taste, followed by texture and both the quality and diversity of the mustard industry. “It professionalism. No scone was alike and the chefs knew doesn’t matter if it’s a well-established large producer or, they had a difficult decision ahead of them. The panel as is the case this year, a small boutique mustard maker, included Brady Braden of B True Bakery; Sarah Kosikowski this competition attracts the finest mustards in the world.

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The judging is blind, giving each mustard the same chance Team Captain Joseph Leonardi, CEC; Timothy Bucci, CEC, to win. The judges were certainly challenged by the high CCE, CHE; Ben Grupe; Jennifer Kopp, CEPC; Kevin Storm, quality of the entries.” CEC, CCA, AAC; and Eddie Tancredi. Five teams of one culinary student and one chef will prepare a savory dish, For the second year in a row, top Dijon honors went to the while one team of one student and one chef will create a French mustard maker, Europeenne des Condiments, with sweet delight for attendees to enjoy. another French moutardier, Clovis, capturing the Silver. Grey Poupon, made in the United States, showed that it The reception is to raise funds for and to wish all teams can go toe-to-toe with the French, earning the Bronze, the best of luck on their journey to win gold at the along with two additional medals. Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the “culinary “The venerable French mustard maker Maille, with its Olympics,” Oct. 5-10, in Erfurt, Germany. Download the three-hundred year tradition, took home three medals, application HERE. while Beaverton Foods of Beaverton, Oregon, led all mustard makers – as it has done several times in the past – Chef Michael Holleman Honored With with six medals. Lifetime Achievement Award From RCA The competition affords the mustard industry an Michael Holleman, director opportunity to showcase the variety of flavors and styles of culinary development for available to consumers. “We are way beyond just yellow Indian Harvest, a producer and brown deli mustards,” says Levenson, “although those and supplier of specialty styles continue to be important in the mustard world, grains, beans, legumes as they have their own categories in the competition. and blends for foodservice, But herb mustards, fruit mustards, garlic mustards, spirit received the 2012 Lifetime mustards, mustard-based sauces and dressings, organic Achievement Award from the Atlanta-based Research mustards, whole seed mustards, and exotic mustards are Chefs Association (RCA) at the organization’s Annual what adventurous food lovers want these days. Several Conference and Culinology® Expo in San Antonio, Texas, on new mustards won medals this year, including Clovis March 24. Cucumber Garlic Dill (France), LissElla Blueberry (Sweden), Minokyu Yuzu Honey (Japan), and Beaver Hickory Smoke The RCA’s Lifetime Achievement Award is awarded to an Bacon (USA). individual who has achieved industrywide recognition for his or her contributions to the field of Culinology®. The National Mustard Museum also demonstrates the The recipient must have significantly influenced the food breadth and depth of the mustard industry. It holds more industry and/or the consumer market throughout his or than 5,400 mustards from 79 countries in its permanent her career, must be a veteran in the food industry for at collection, in addition to hundreds of items of mustard least 25 years, and should be generally recognized as an history. The Museum became a nonprofit museum in inspiration to others in the industry. early 2011. Levenson, who founded the museum in 1986, coordinated the World-Wide Mustard Competition since its Granting of the Lifetime Achievement Award is at the inception in 1995. Download the list of winners HERE. discretion of the RCA board to determine if nominees meet the stated criteria, and is not necessarily granted each year. Be a Member of ACF Culinary Team Harry Crane, immediate past president of the RCA and USA For A Day executive chef of the Kraft Culinary Center of Excellence, was responsible for receiving nominations and working Six culinary students will have the opportunity of a lifetime with the RCA’s board to determine the award’s recipient. to work alongside and learn from an ACF Culinary National Team USA member at a special fundraising reception “Michael Holleman practices what we advocate,” Crane July 14 during ACF’s national convention in Orlando, Fla. says. “He represents the ‘sweet spot’ of who the RCA really Culinary students will be paired with one of the following: is—a mover and shaker in the food-product-development/

The Windy City Chefs | May 2012 Page 9 (Continued from page 8) culinary world—while still being at the tactical/ but in the industry as a whole. His passion for culinary development level of our industry.” excellence and the integrity he shares in bringing lesser- known grains to a wider market permeates our entire As the latest RCA Lifetime Achievement Award recipient, company.” Holleman joins the ranks of such notable honorees as celebrity chef and author Jacques Pepin (2004); Paul Founded in 1996, the Research Chefs Association Prudhomme (2005), owner of Chef Paul Prudhomme’s represents more than 2,000 members including chefs, Magic Seasoning Blends and K-Paul’s Louisiana Kitchen; food scientists, technologists, writers, nutritionists, and Robert Okura, CEC, CFBE (2008), vice president of academicians, researchers, consultants, sales and culinary development and corporate executive chef of The marketing professionals, suppliers, co-packers, distributors Cheesecake Factory, Inc. and students. RCA is the premier source of culinary and technical information for the food industry and is “We couldn’t be more proud of Chef Mike’s recognition committed to the advancement of Culinology®—the by the Research Chefs Association, which is an incredible blending of the culinary arts and food science. For more milestone,” says Trevor Duininck, vice president of Indian information, visit www.culinology.com. Harvest. “As the leader of our experienced Culinary Team for many years, Mike has forged the way for innovative whole-grain solutions not only here at Indian Harvest,

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LaGrange Country Club is • Assist with safety and training procedures in handling of food service equipment Looking for P.M. Line Cooks Requirements: (Year-Round Position) • High school diploma or equivalent LaGrange Country Club is a private club located • Sanitation Certificate preferred in the west suburbs. We are currently looking for hardworking individuals with passion for great food • Previous kitchen experience preferred and service. Ideal candidates should be qualified for • Ability to work nights, weekends and all holidays preparing food by the club’s standards for quality and Benefits in a timely manner. Positions are 40 hours a week, year-round schedule. The individuals will perform • Excellent compensation ($10-$12/hour) multi-functional culinary duties related to food • 401(k) preparation including set-up, service and clean up. • Medical and Dental Insurance Other responsibilities include: • Paid Vacation • Assist with other duties assigned by the Executive All serious applicants should stop by and fill out an Chef and Sous Chef application at the club: • Good oral and written communication skills 620 S. Brainard Ave. LaGrange, IL 60525 or fax your • Maintain kitchen sanitation and safety standards resume to 708-352-1034 • A ssist with set-up, service and clean-up of food production

The Windy City Chefs | May 2012 Page 10 The Windy City Chefs | May 2012 Page 11 The Windy City Chefs | May 2012 Page 12 Notes from the Foley Fishmonger The Cod Problem Revisited The word “oyster” is derived from the Latin “ostrea” following the Greek root “ost” or “bone.” “Why then the world’s mine Oyster, which I, with sword will open.” Shakespeare, “The Merry Wives of Windsor”

If you were healthy and living a healthy lifestyle would you refer to you self as “not sick and not engaging in unhealthy behavior?” Sounds negative doesn’t it? That’s just the way National Marine Fisheries Service describes healthy fish populations. There are four classifications for the state of a fish stock and the best is “Not overfished, and overfishing is not occurring!” Somehow we’ve managed to make a good situation sound bad. That’s just the situation Gulf of Maine cod stocks were thought to be rapidly headed towards in the 2008 stock assessment: “Not overfished and overfishing was not occurring.” Fish were very easy to find and catch for both commercial and recreational fishermen and all seemed well. In 2009 landings were a bit higher than they should have been, but in 2010 and 2011, they were below what could be fished sustainably (“Fished sustainably,” hmmm, now doesn’t that sound better?). But at the end of 2011 a routine have equaled anywhere from 55% to 129% annually of the assessment of the stock produced a stunning result. Not only mature population of Gulf of Maine Codfish. In theory this was overfishing occurring, it was massive overfishing, and stock should have collapsed years ago, yet it continues to the stocks were drastically over fished! How did this happen produce at a high rate. The average take over the past 20 in just three short years? years has been over 70% of the adult population – much The new assessment made 8 changes to data used to higher that a 17% mortality rate. According to MSY, it should fit the mathematical model that generated the stock not have been possible to maintain this level of fishing. This assessment. These included weights of the fish at a given calls into question either MSY, or the assessment itself. The age, commercial landings and discards, recreational landings Administration chose to ask for not only a new assessment, and discards, and a re-estimation of the survey indices. The but a complete overhaul of how the assessment will be new assessment not only produced a current estimate of the done going forward – a new “Benchmark Assessment.” This is number of fish stock, it also changed the estimates of the significant because to simply accept the updated assessment stock size going back in time suggesting that the stock has and follow the letter of the law means a cut in the number not been very healthy for at least 20 years! of cod allowed to be caught that will be so drastic as to possibly shut down most other ground-fishing for several Let’s take a moment to understand how we go about years. And given the good health of many other stocks, this deciding how much fish to harvest sustainably. The theory will represent a great failure by the National Marine Fisheries is called “Maximum Sustainable Yield.” Simply put, Maximum Service (NMFS) to responsibly harvest fish stocks in the Sustainable Yield (MSY) proposes that if you have a given National best interest. population of fish—say 100,000 metric tons, you can take a percentage of that—i.e. 17% or 17,000 metric tons per year The Administration finds themselves in a box however and the stock should replace itself and keep up with your because the Sustainable Fisheries Act (SFA) has evolved harvest. This is called fishing sustainably. to become very inflexible over time. There is very little opportunity to think outside the box once a negative What the new assessment says according to MSY is that for assessment is delivered. Either drastic cuts kick in, or the 20 years, combined commercial and recreational catches lawsuits begin. (Continued on page 13)

The Windy City Chefs | May 2012 Page 13 Notes from the Foley Fishmonger Ask the Foley Fishmonger Slurp-risingly Good! Got a question about all things seafood, from storage and handling to sustainability? (Continued from page 12) Ask the Fishmonger. Send your questions The solution came in the form of a modest cut to landings in to [email protected], subject line “Ask the the new fishing year in order to give the benchmark process Fishmonger.” If your question is chosen, time to occur. If the Fishmonger were a betting man (He’s we’ll publish the answer in next month’s not) he’d be putting his money on a new estimate that shows newsletter and send you a piece of Foley the stocks weren’t as healthy as the 2008 assessment, but Swag (hat, or apron, or ???). Please include aren’t nearly as bad as the latest one. Note: These kinds of your name, job title and location. whipsaw assessment results are not new and have in fact occurred several times with different species since 2001. There are many reasons for this but perhaps the best way to produces assessments that, when completed, motivate the understand the difficulty is to take a drive to any ocean or commercial and recreational fishing industry to manage the one of the Great Lakes, stand on the shore, and see if you can fish stocks instead of questioning (and perhaps rightly so) the figure out how many fish are out there. assessments. The task for the NMFS North East Fisheries Science Center Best Fishes! actually goes beyond a new benchmark for Gulf of Maine The Foley Fishmonger Codfish. The real goal here is to figure out how to move away from the process that has brought us several assessments that produce such surprising results and move towards a situation that more accurately estimates fish populations and

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The Windy City Chefs | May 2012 Page 14 By Michael Schafer, Esq., Sommelier, CSW The Big Six of Grapes: (Certified Specialist of Wine) A crash course on the most popular varietals in six installments There are six grapes that you really need to know about. Riesling, Sauvignon Blanc and Chardonnay are the white grapes. The reds are Pinot Noir, Merlot and Cabernet Sauvignon. These grape varietals are known and produced around the world. We’ll learn a bit about each grape, its aromas and flavors, and potential food pairings. PART THREE: Chardonnay Grape number three in our crash course is Chardonnay (Shar doh NAY), the most popular white wine grape on the planet. It’s also one of the most malleable grapes used to make white wine. Chardonnay is grown just about everywhere. Just about anyone who drinks wine has had a bottle of this wine. There are some wine drinkers who order “ABC”, anything but Chardonnay, because they are “burnt out” on this extremely popular wine! New World (essentially anywhere but Europe) Like Sauvignon Blanc, Chardonnay is thought to Chardonnays run the gamut from medium-bodied and originate in France, specifically from the Burgundy mellow to rich and voluptuous. California, Australia and region in northeastern France. Two subregions of Chile are the best-known producers of this ubiquitous Burgundy are home to what many experts consider wine. Aussie Chardonnays usually have tropical fruit the finest Chardonnays. The Côte de Beaune (koht aromas of pineapple and mango followed by big buttery duh Bohn) is a very small area but it produces some of flavors. Chilean wines are a bit leaner and reflect their the greatest wines in the world. Mersault (mehr-SO), terroir (tehr-WHAR) more than Australian Chardonnays. Puligny-Montrachet (poo-lee-NYEE mohn-rah-SHAY), and Chassagne-Montrachet (shah-SAHN-nyah mohn- California Chardonnay-how many are on your wine list? rah-SHAY) are vineyard names commanding some of the This wine is a “must-have” for virtually any restaurant, highest prices in the world. country club or nightclub. Your guests expect you to have a glass pour of “house” Chardonnay plus some bottle The other stellar subregion in Burgundy is Chablis (shah- offerings. Choose wisely. Chardonnays from the “Golden BLEE). This is definitely not the jug-wine Chablis found State” are frequently very fruity and full-bodied. In 1976 in the value section of your local market! Chablis is the Chateau Montelena Napa Valley Chardonnay beat delicate, dry, with aromas of citrus and mineral qualities. French wines to win the famous “Judgment of Paris”. It’s usually unoaked and is a pure expression of the Chardonnay grape. (Continued on page 15)

The Windy City Chefs | May 2012 Page 15 The Big Six of Grapes: Chardonnay (Continued from page 14)

This event truly put the world on notice that California Aging in oak, whether French or American, is a primary makes world-class wines. factor in how the wine is made. The length of time the wine spends in that oak, the level of barrel-toasting The Chardonnay grape is frequently referred to as the and whether the wine is aged sur-lie all play important painter’s “blank canvas” and the writer’s “tabula rasa” or roles in determining what the wine will be. Many New blank slate. As a chef, think of it as a boneless breast of World Chardonnays go through malolactic fermentation chicken. What?! Are you kidding? Just as a boneless breast (MLF), a technique that converts malic acid into lactic of chicken is your blank canvas, so too is Chardonnay for acid, softening the wine and imparting added color and winemakers. How do you want to prepare that breast of flavors. chicken? Poached in court bouillon, sous vide, in a Picatta or Marsala sauce, deep fried, grilled with a chipotle-maple Keeping on course with our previous pairing styling, glaze? As you know, the possibilities are virtually endless. lighter style Chardonnays pair best with lighter foods while richer, more voluptuous wines complement This is the world’s most adaptable grape. It can be so heavier, luxurious dishes. The “Chablis style” Chardonnay very many different wines. Winemakers love to “play” pairs well with many vegetarian dishes, poultry, fin fish with this grape. If the winemaker doesn’t manipulate the and shellfish. The “Burgundian style” enhances richer, juice much, the wine will frequently smell of apples, pears fattier fish, cream-based sauces and soups and full- and citrus if from a cool climate. If from warmer environs, flavored dishes. What pairings do you promote in your pineapple, mango and banana are usually apparent. If s/ establishment? © 2012 Wine Counselor he does decide to leave their signature in the wine, it will be very noticeable.

Education • Development Training • Enjoyment Michael Schafer, Esq., Sommelier, CSW (Certified Specialist of Wine) 248.219.7301 • [email protected] http://www.winecounselor.net

The Windy City Chefs | May 2012 Page 16 Article provided courtesy of Robb Edibleand WOW Kate Magazine Harper of in the kitchen Café Cortina Sit down at an Old World Italian table

By Nicole Rupersburg l Photographs By Lisa Dunlap

afé Cortina has been open since 1976 and is with glowing reviews proclaiming Restaurant of the Ceasily one of the most celebrated restaurants in Year and Best of Detroit—as well as recognition from metro detroit, having been recognized by both local Zagat, Wine Spectator and the Food Network— and national publications numerous times for excel- along with shots of various celebrities who have lence on all levels. One entire wall of the corridor dined there over the years. leading to the stunning stone courtyard is adorned But director of Operations Adrian Tonon, son of owner with various newspaper and magazine clippings Rina, remains quite humble about all the attention. “The national

28 EDIBLE WOW WINTER 2012 EDIBLE WOW WINTER 2012 29

The Windy City Chefs | May 2012 Page 17 There is no such thing as success; there are only moments of success and then we strive for the next one, to supersede our last performance.

accolades and awards are an honor to receive,” he says. “We’ve been moments of happiness in other people’s lives. Hospitality is very applauded by media all over the world, but at Café Cortina there is important to us.” no such thing as success; there are only moments of success and then The cuisine is very simple, hearty, traditional Italian food we strive for the next one, to supersede our last performance.” exquisitely done. “We are very true to what Italian cooking is,” says Situated in a somewhat far-flung location in Farmington Hills Tonon. “We’re not reinventing anything here. We have a modern- on 10 Mile just east of Orchard Lake, Café Cortina takes a bit of day presentation but this is still what you would get on the table in effort to find. In the original plans for the construction of I-696, Italy 150 years ago.” The menu is heavily influenced by the seasons. the highway was supposed to run along 10 Mile, which would have In the summer about 70% of their produce comes from their own made Café Cortina an easy exit from the freeway. But due to some garden and the rest is sourced from Michigan farms; this is especially financing issues I-696 was moved north to 12 Mile. “My parents put noteworthy considering they’ve been doing it this way for 30 years their life savings into it,” Tonon explains. “They had no choice but to now. move forward with it.” As a traditional Italian restaurant, they also bring in prosciutto Now, 30 years later, it is clear they made the right choice. “We from Parma, mozzarella from Campania and tomatoes grown in Ital- would not be a culinary destination if it wasn’t for where our loca- ian lava rock. “We source where the best products in the world come tion is,” says Tonon. “you have to do something special for people to from. If it’s not from Italy it’s usually from Michigan or California.” come this way. We’re a destination restaurant like so many in Italy.” Everything is made in-house from scratch, including pastas that are They have expanded continuously over the past three decades, made with a special flour from Italy and pastries made by their own adding more dining space and a beautiful outdoor courtyard made pastry chef. of stone and covered in crawling ivy. It is a favorite location for Equally as important as the food itself is the café’s commitment weddings and parties and continues to offer the same excellent food to the community. “We’re very community-based and outreach- and service that has made it such a major player in detroit’s dining based,” Tonon says. “Giving back is very important to us.” Tonon is scene for so long. “We never rest on our laurels. We were gardening involved with local philanthropic organizations and takes his social in 1976 when we were made fun of for having an herb and tomato responsibility and that of the restaurant very seriously. The Adrian garden out back.” Tonon Project is a 501(c)(3) nonprofit organization and an exten- What a difference 30 years makes. sion of Café Cortina that seeks to find would-be philanthropists Café Cortina continues to stay relevant by keeping the res- who might not have the financial ability to donate funds but can taurant experience boutique and artisanal. Executive Chef Jeffrey donate specialized skills and connect them with organizations in Hoffman, known as “Hoffa,” has worked at the restaurant for 14 need of those skills. This past June, Café Cortina also hosted the first years. The Tonons have sent him to Italy—where they still retain yelp Helps event in Michigan, where 16 nonprofit organizations their strong connections to friends and family—to work in different were brought under one roof. kitchens and train in traditional and contemporary Italian cuisine. “How do we start a movement to help others and for others to “Hoffa’s the kind of chef who just wants to cook,” says Tonon. help others?” Tonon asks. “We as chefs, restaurateurs and foodies “We’ve had some great times and done some incredible things need to create that awareness of ‘we can help.’ Food brings people together. He’s really simple and all about food; he doesn’t need the together. Breaking bread is one of the most powerful things in life.” accolades.” e W That same sense of modesty and humility permeates all aspects Café Cortina: 30715 W. 10 Mile, Farmington Hills; 248-474-3033; of Café Cortina, from the servers who have worked there 10 and cafecortina.com 20 years to Tonon himself. The staff truly cares about the customer experience above all else. “We take serving others very seriously,” Tonon explains. “We feel very fortunate in life to be able to create Nicole Rupersburg is a frequent contributor to edibleWOW.

30 TheEDIBLE Windy WOW City Chefs WINTER | May 2012 2012 Page 18 EDIBLE WOW WINTER 2012 31 There is no such thing as success; there are only moments of success and then we strive for the next one, to supersede our last performance.

accolades and awards are an honor to receive,” he says. “We’ve been moments of happiness in other people’s lives. Hospitality is very applauded by media all over the world, but at Café Cortina there is important to us.” no such thing as success; there are only moments of success and then The cuisine is very simple, hearty, traditional Italian food we strive for the next one, to supersede our last performance.” exquisitely done. “We are very true to what Italian cooking is,” says Situated in a somewhat far-flung location in Farmington Hills Tonon. “We’re not reinventing anything here. We have a modern- on 10 Mile just east of Orchard Lake, Café Cortina takes a bit of day presentation but this is still what you would get on the table in effort to find. In the original plans for the construction of I-696, Italy 150 years ago.” The menu is heavily influenced by the seasons. the highway was supposed to run along 10 Mile, which would have In the summer about 70% of their produce comes from their own made Café Cortina an easy exit from the freeway. But due to some garden and the rest is sourced from Michigan farms; this is especially financing issues I-696 was moved north to 12 Mile. “My parents put noteworthy considering they’ve been doing it this way for 30 years their life savings into it,” Tonon explains. “They had no choice but to now. move forward with it.” As a traditional Italian restaurant, they also bring in prosciutto Now, 30 years later, it is clear they made the right choice. “We from Parma, mozzarella from Campania and tomatoes grown in Ital- would not be a culinary destination if it wasn’t for where our loca- ian lava rock. “We source where the best products in the world come tion is,” says Tonon. “you have to do something special for people to from. If it’s not from Italy it’s usually from Michigan or California.” come this way. We’re a destination restaurant like so many in Italy.” Everything is made in-house from scratch, including pastas that are They have expanded continuously over the past three decades, made with a special flour from Italy and pastries made by their own adding more dining space and a beautiful outdoor courtyard made pastry chef. of stone and covered in crawling ivy. It is a favorite location for Equally as important as the food itself is the café’s commitment weddings and parties and continues to offer the same excellent food to the community. “We’re very community-based and outreach- and service that has made it such a major player in detroit’s dining based,” Tonon says. “Giving back is very important to us.” Tonon is scene for so long. “We never rest on our laurels. We were gardening involved with local philanthropic organizations and takes his social in 1976 when we were made fun of for having an herb and tomato responsibility and that of the restaurant very seriously. The Adrian garden out back.” Tonon Project is a 501(c)(3) nonprofit organization and an exten- What a difference 30 years makes. sion of Café Cortina that seeks to find would-be philanthropists Café Cortina continues to stay relevant by keeping the res- who might not have the financial ability to donate funds but can taurant experience boutique and artisanal. Executive Chef Jeffrey donate specialized skills and connect them with organizations in Hoffman, known as “Hoffa,” has worked at the restaurant for 14 need of those skills. This past June, Café Cortina also hosted the first years. The Tonons have sent him to Italy—where they still retain yelp Helps event in Michigan, where 16 nonprofit organizations their strong connections to friends and family—to work in different were brought under one roof. kitchens and train in traditional and contemporary Italian cuisine. “How do we start a movement to help others and for others to “Hoffa’s the kind of chef who just wants to cook,” says Tonon. help others?” Tonon asks. “We as chefs, restaurateurs and foodies “We’ve had some great times and done some incredible things need to create that awareness of ‘we can help.’ Food brings people together. He’s really simple and all about food; he doesn’t need the together. Breaking bread is one of the most powerful things in life.” accolades.” e W That same sense of modesty and humility permeates all aspects Café Cortina: 30715 W. 10 Mile, Farmington Hills; 248-474-3033; of Café Cortina, from the servers who have worked there 10 and cafecortina.com 20 years to Tonon himself. The staff truly cares about the customer experience above all else. “We take serving others very seriously,” Tonon explains. “We feel very fortunate in life to be able to create Nicole Rupersburg is a frequent contributor to edibleWOW.

30 EDIBLE WOW WINTER 2012 EDIBLE WOW WINTER 2012 31

The Windy City Chefs | May 2012 Page 19 From the Executive Director Congratulations to the ACF Greater Indianapolis Chapter, named 2008 <$419,100> ACF Central Region Chapter of the Year. The ACF Windy City 2009 <$149,500> Professional Culinarians received one of the ACF Central Region 2010 $454,000 Chapter Recognition awards. 2011 $200,000* During the President’s Meeting and Chapter Leadership Seminar *This includes a <$141,000> write-off to get out of a bad contract for at the ACF Central Region Conference, some interesting stats were a future National convention, which is expected to be recouped and shared. The Central region was last year’s region of the year at the then readjusted after this year’s National.) National Conference and continues to be strong and we are well Borrowing for operating capital on the part of ACF National has also positioned to repeat. Here is a breakdown of the Central Region decreased substantially. membership and number of Chapters. 2008 $600,000 State Members Chapters 2009 $750,000 Michigan 946 10 2010 $100,000 Texas 917 6 2011 $0 Illinois 663 6 Certifications have climbed 4.3% in the last year with a total of Missouri 498 4 11742 members certified at some level. Member recertification Indiana 365 6 Kansas 290 1 also increased 3.4%. The biggest jump was experienced in initial Louisiana 268 3 certifications with a growth of 13.4%. The results of the recent NRA/ Minnesota 253 3 ACF Salary Survey shows that Certification Matters. On average, Wisconsin 223 6 Certified Executive Chefs earn 18% more than non-certified chefs Oklahoma 161 2 in comparable positions or on average, $13,250 per year. Certified Arkansas 135 2 Educators earn 20% more than their non-certified counterparts. Iowa 122 2 Overall, certified chefs and culinarians at all levels earn 7% more Nebraska 113 2 than non-certified people holding similar positions. South Dakota 26 1 2012 is the 25th anniversary of the ACF Accreditation Program. North Dakota 3 0 ______There are 403 Accredited Programs at 218 Institutions. This is also the 25th anniversary of the ACF Student Team Championship, 4993 54 sponsored by R. L. Schreiber, Inc. Of the 54 chapters in the Central Region, 35 have met all of the The 2012 National Conference will be in Orlando, FL at the Orlando compliance requirements. 19 are non-compliant and this year that World Center Marriott Resort and featured Speakers will include will be addressed in order to insure that members are getting the Robert Irvine and Paul Prudhomme. Future National Conferences value in their membership that they expect and deserve. The MCCA will be: and the Windy City Chefs are both in full compliance. Chapter membership in the MCCA is now 482 making it the largest chapter 2013 Las Vegas, Cosmopolitan in the region and one of the largest in the nation. The Windy City 2014 Kansas City Professional Culinarians membership is at 219. 2015 Orlando, FL 2016 Scottsdale, AZ Central Region Vice President Kyle Richardson has proposed establishing a statewide representative as a communication conduit There are many great things going on with the ACF. Just like between the vice president’s office and each state. He is seeking doctors, lawyers, and accountants all belong to professional ideal candidates for each state and has already identified about half associations, ACF membership is a mentality we need to culture of the people to initiate this program. and develop in our profession. To promote the ACF, we should focus on the benefits of participation, continuing education, ACF National has grown in 1.5% in membership from 2010 to 2011. professional development, certification, competition, networking, 2011 20,597 job opportunities and of course the camaraderie and long term 2010 20,270 friendships that have helped all of our really active members throughout their careers. Additionally, ACF National has substantially turned around a negative financial situation that existed several years ago and done Please send your feedback and let us know your thoughts. How can so while maintaining or increasing member’s services without we help you? raising member dues. As you can see, the Balance Sheet has Brian F. Lorge, Executive Director improved dramatically. ACF Michigan Chefs de Cuisine ACF Windy City Professional Culinarians

The Windy City Chefs | May 2012 Page 20 Vice President,Curt Archambault, People and From the Strategic Hospitality Search Blog Shared byPerformance Joseph D’Alessandro Strategies

The End is Near! Are You Prepared for the Staffing Crisis?

Insights for the hospitality field from a leading human resource development agency

Not talking about the Aztec calendar here, but the end of abundant candidates to fill the entry-level positions in restaurants, hotels and resorts. The employment market is changing and the years of hundreds of qualified applicants to fill each position are going to become rarer with each passing month.

Not too many years ago, the hospitality industry was struggling to find employees just to fill all the open positions (let alone find quality employees). According to the Bureau of Labor and Statistics, in April of 2005 the industry hit a peak of 683,000 job openings in the industry. That was followed by the next three years of over 600,000. This dropped dramatically starting in May of 2008 when the number of openings began to slide.

Many Companies chose to decrease benefits and salary without focusing on employee engagement. Applicants were beating down the doors for jobs…they went from being the hunted to the hunter.

So why the alarmist headline?

The data we are seeing now is going to spark celebrations when comparing revenue performance over prior year. the three preceding years. Add to that the recent information The challenge is to not get too complacent because as this about the current job market and you will come to the same economy heats up…staffing is going to get tough. conclusion…it is going to get tough, sooner rather than later.

If you look back you will find many Internet postings like these The workforce pool is becoming depleted, resulting in a more two talking about the challenging labor market the industry competitive environment for employees. What are you doing faced just a few short years ago: to create a competitive advantage with it comes to employee engagement? Are you prepared for the end of easy hiring Staffing to become herculean task: as the service sector’s and staffing, as we know it? If not now, when? You have been largest employer, foodservice finds itself influenced by thinning warned… labor ranks to eye new recruitment methods

Top Ten Issues in the Hospitality Industry for 2007 International About People and Performance Strategies: People and Society of Hospitality Consultants Performance Strategies is a hands-on consultancy offering a full suite of human resource assessment and development services. These articles reflect the serious staffing crisis and CEO’s viewed Clients include emerging and mid-size organizations seeking the staffing as either a # 1 or #2 priority. The challenge was we had right talent selection, training and HR practices to achieve the next great demand for products and services, but nobody to help level of growth. deliver those products and services. That leads to declining top line results. Services offered are practical solutions based on extensive experience in all aspects of the HR and training functions inside Today’s smart companies project out the next few years and multi-unit organizations. For more information, please visit the understand that today’s great staffing environment is going to company’s web site at www.ppstrat.com. change quickly. The most recent job opening statistics show the number of openings in Jan 2012 at over 100K more than

The Windy City Chefs | May 2012 Page 21 Ask the Master Chef: Healthier Cooking By Leopold K. Schaeli, CMC. (Reprinted with permission from Cooking For Profit) Healthful dishes are lower in fat and include less salt and sugar. By keeping in mind a few ba- sic principles, you can start immediately to cook healthier foods that contribute to a nutrition- ally balanced diet for your customers—one that is widely varied in nutrients, offers adequate protein, is higher in complex carbohydrates and fiber, and lower in fat and cholesterol.

You can offer foods prepared by low-fat cooking methods, such as poaching, steaming, grilling or roasting. Fresh or dried herbs, spices, vinegars, wines and citrus fruit juices used in proper balance will enhance flavors without adding sodium or excess sugar.

Many cuts of meat and poultry can be prepared without added fat or oil. Nonstick skillets and vegetable oil sprays afford endless possibilities.

Limit portion sizes of well-trimmed, lean meat, poultry or fish to three to four ounces. Fill the plates with creative low-fat potatoes, grains, beans or pasta, and fresh vegetables or fruits.

Buy cuts of meat that are naturally lower in fat, saturated Unlike all animal proteins, however, no single plant source fat and cholesterol. Remove the skin from poultry before contains all nine of the essential amino acids that are cooking, and trim all visible fat from meat, fish or poultry. necessary for good nutrition. For this reason, grains and legumes should be eaten in complementary combinations, Make the Right Fat Choices such as the classic pairing of rice and beans to form a Rather than cooking with butter or other animal fat, use complete protein. unsaturated vegetable oil which does not increase blood cholesterol levels. Monounsaturated oils, such as olive, Fish and Shellfish canola or peanut oil, have, in fact, been proven to help lower Seafood offers some of the healthiest options for main blood cholesterol. dishes. It is lower in overall fat than meat or poultry, but has the same general levels of cholesterol and low saturated fat. Pour, skim or scrape off excess fats after cooking and before serving. After browning meat, pour off any fat from the pan. Many fish species, particularly fattier varieties, such as Skim fat from stocks and sauces while cooking. When sauces salmon, tuna, mackerel and sardines, contain a healthy or stocks are cold remove any fat congealed on the surface. bonus, omega-3 fatty acids. Studies have found omega-3 to play a role in preventing heart disease. Choosing Pastas, Grains and Beans In recent years, grains, including whole-grain pastas, Add Herbs legumes, beans, peas and lentils have gained favor. Health- Fresh and dried herbs enhance the flavor of healthy dishes conscious chefs realize these inexpensive ingredients yield without adding fat, calories or sodium. In general, fresh satisfying main dishes that are high in protein and dietary herbs are added towards the end of cooking as their flavor fiber and low in fat. Like all plant food, grains and legumes dissipates with long exposure to heat. contain no cholesterol. (Continued on page 22)

The Windy City Chefs | May 2012 Page 22 Ask the Master Chef:

Healthier Cooking (Continued from page 23)

Measure fresh herbs two to one dry. Dried herbs need foods, however, like nuts, nut-butters, olives, coconuts, longer cooking and are usually added early in the cooking avocados, margarine and vegetable oils that are high in fat, process. but are cholesterol free. Types of Fats Oh So Sweet Fats have nine calories per gram, while carbohydrates and The average American consumes about 130 pounds of proteins have only four calories. sugar annually. That is a shocking 600 calories of sweetening a day. Sugar is the nation’s most popular food additive and Foods contain a combination of the three different types of salt is a distant second. fats, saturated, polyunsaturated, and monounsaturated. Sugar (sucrose) is a carbohydrate found in many fruits and Saturated fats are found in all food sources of fat, but in some vegetables. It is most concentrated in sugar cane and large quantities in meat, cheese, eggs, butter, and other in the sugar beet. dairy products, and in tropical oils, such as coconut, palm and palm-kernel oils. Saturated fats are solid at room temperature. Polyunsaturated fats are also found in all sources of fat. In vegetable oil they are liquid at room temperature. Monounsaturated fats are also found in every source of fat in nature – almonds and olives are rich sources. Omega-3 polyunsaturated fats are subclassified into omega-3, cold water fish and golden flaxseeds. Omega-6 fatty acids are found in whole grains and cereals. About Sodium Sodium is a mineral that occurs naturally in many foods. Most of the sodium in the American diet comes from table salt and the sodium in processed foods and beverages. It is added for flavor and as a preservative. It may be called sodium citrate, sodium nitrate or sodium phosphate. Excess consumption of sodium can contribute to hypertension. Daily intake should be no more than 2400 to 3000 milligrams of sodium, so use it sparingly. Where is Cholesterol? Cholesterol is a substance that is produced by the body and used in body tissues. We also get cholesterol from foods that contain cholesterol. When the body is fed more cholesterol than it can handle, it stores the excess cholesterol in the arteries. This stored cholesterol is suspected of being a major factor in the development of heart disease.

Cholesterol is only found in animal foods, such as poultry, seafood, meat, dairy products, egg yolks and animal fats (butter, chicken fat and lard). There are a number of plant

The Windy City Chefs | May 2012 Page 23 Windy City Chefs and American Culinary Federation Membership Dues Member Types and Pricing $225.00...... Professional ...... Professional Chef or Cook $200.00...... Allied Member ...... Related culinary professions, such as a nutritionist, dietician, bartender, waiter, restaurant manager or owner $250.00...... Associate Member ...... Any group, corporation or company that provides products or services to the culinary profession $125.00...... Culinarian ......  An individual not involved in the management or supervision of staff, with a minimum of 6 months full time employment $175.00...... Enthusiast ...... For non-professional culinary foodies. $105.00...... Student Culinarian ...... Culinary education program student or apprentice $75.00...... Junior Culinarian ...... Age 16–18, High School Student

Visit http://www.acfchefs.org/Content/presidents_portal/ACFChapter.cfm?ChapterChoice=IL082 for additional information about membership in the ACF Windy City Professional Culinarians.

Hopefully, you have taken advantage of the abundant ways Representation in International Competitions your WCPC membership can help you advance your career. ACF Culinary Team USA represents the United States in multiple If not, there’s still time to reap the rewards of an investment national and international competitions. Team USA exemplifies in your future. Membership dues help support the Chapter’s professionalism and creativity and has a long history of gold standards activities and educational goals. As a WCPC member, medals and world titles. you receive the following support from our National office; Access to a Million-Member Intercontinental Society The Latest in Industry Trends World Association of Chefs Society (WACS) is a global network We keep our chefs abreast of culinary trends through: Seminars comprised of 75 official chefs associations. Every ACF member and workshops at local, regional and national events , our is simultaneously enrolled in WACS. flagship magazine, The National Culinary Review, and our bi- A Fight Against Childhood Hunger and Obesity weekly eNewsletter, The Culinary Insider As a leading voice in the fight against childhood hunger and Career Recognition obesity, the Chef & Child Foundation provides education and Our certification program, competitions and awards will prove assistance to promote the understanding of proper nutrition. your skills as a professional Culinarian and enhance your career Product Quality Assurance opportunities. Unlike other culinary product assurance programs, ACF’s Seal Accreditation for Culinary Education of Approval program tests for more than just taste. ACF’s Seal When it comes to educational culinary programs, ACF is represents quality in an entire product, including application the national accrediting commission for culinary and pastry and ease of use, physical properties and performance. education programs at post-secondary institutions and A National Apprenticeship Program secondary programs. To become a skilled culinary professional, hands-on experience An Honor Society is a must. American Culinary Federation (ACF) operates two and The America Academy of Chefs (AAC) promotes high standards three year apprenticeship programs that combine on-the-job and professionalism for the culinary arts. AAC ensure the future training with technical classroom instruction. of the culinary industry through mentoring and scholarship Visit http://acfwindycitychefs.org/join.php for additional programs. information.

The Windy City Chefs | May 2012 Page 24 UPDATE YOUR MENU AND VITALIZE YOUR MARKETING

# Menu analysis, engineering & design # Marketing plans & programs # Advertising & promotions # Graphic design & print management # E-mail & direct mail marketing # Web design, hosting & management # Integrated social media # Customer loyalty programs # Organizational analysis & staff training # Facility analysis & design

Graphikitchen, LLC, and Lorge Marketing Services, LLC comprise an award winning full service resource for professional foodservice marketing, advertising, creative, design, management and consulting. We feature a comprehensive array of high quality one-stop- shop services and products designed to help businesses and associations operate more efficiently, grow, succeed and increase profitability with quantifiable, measurable results. www.graphikitchen.com | 630.422.1997 | 248.318.7801

The Windy City Chefs | May 2012 Page 25 Job Hunting in Today’s Grants for Chefs Participating in Economy ACF is here to help you in your job Chefs Move to Schools search. Visit our Career Center to view ACF is offering $250 grants to chefs participating in the national Chefs available jobs, post your résumé, create Move to Schools program. Applicants are not required to be ACF job alerts and more. MORE. members. Apply by May 15. MORE. Take the CEPC® Exam Pistachios Millions of people go on a diet each year, whether to lose weight or for Pistachios are a good source of fiber, protein and monounsaturated fats health reasons such as allergies or beneficial to the body. Read more in April’s Ingredient of the Month diabetes, but a recent study of 31 provided through a partnership between ACFEF Chef & Child Foundation long-term diet plans conducted by the and Clemson University. MORE. American Psychological Association found that up to two-thirds of participants ended up heavier than 2011 ACF Salary Study when they started. MORE and Calculator Differentiate Yourself The 2011 ACF Salary Study, conducted by Industry Insights, Inc., revealed that certified culinarians earn 7% more, the gender pay gap With thousands of chefs competing is significant, where you live affects how much you make and more. in the job market, it is essential to MORE. prove your culinary competency. Certification through the American Culinary Federation demonstrates Be a Member of ACF Culinary skill, knowledge and professionalism to the food service industry. MORE Team USA for a Day ACF on Facebook Six culinary students/apprentices will have the opportunity of a lifetime to work alongside and learn from an ACF Culinary National Team USA Be sure to “Like” the ACF on Facebook member at a special fundraising reception July 14 during the 2012 ACF and get all the latest news. MORE. National Convention in Orlando, Fla. Five teams of one culinary student and one chef will prepare a savory dish, while one team of one student WCPC on Facebook and one chef will create a sweet delight for attendees to enjoy. Winners will receive roundtrip airfare within the continental U.S. to Orlando, Be sure to “Like” the WCPC on accommodations, based on double occupancy, at the Orlando World Facebook, too! MORE. Center Marriott, July 13–18, and convention registration. REGISTER HERE.

The Windy City Chefs | March 2012 Page 26 The Many Benefits of Beans on the Menu By Eric Stein, MS, RD As more and more Americans are trying to balance their diets, they are looking towards beans and an alternative protein source. In addition to being a great source of low-fat protein, beans also contain a large amount of fiber, as well as vitamins and minerals.

Beans are also easy on the wallet, as their protein source cost a considerable amount less than animal proteins. Beans are delicious and nutritious, but the consequence of eating them can sometimes be embarrassing. With all the healthful, and not to mention delicious benefits beans possess, there has to be a secret to being able to consume them, and prepare them for your guests, without the uncomfortable gas. While it has been a common belief that soaking beans can reduce the flatulence factor, the only tried and true way is to eat more beans.

Beans contain a high amount of carbohydrates in addition to their protein content. The specific type of carbohydrates in beans that cause bloating are called oligosaccharides, a form of sugar. Unfortunately our bodies don’t have the enzyme necessary to break down these types of sugars. This results in uncomfortable gas and bloating. This is similar to as well as green salads. On their own, beans can even the absence of the enzyme to digest milk in people who are be the main ingredient in salads. Try mixing a variety of lactose intolerant. cooked beans with a flavorful vinaigrette and some roasted Beans are easily one of the most nutrient rich foods on vegetables for an outstanding entrée salad. Heirloom beans earth and according to the medical specialist, Dr. Nicholas have definitely been gaining in popularity in recent years as Perricone – a super food amongst all the so called ‘healthy new, but really old, varieties are coming to the market place. foods’. Beans are naturally gluten free and cholesterol free, A recent trend with beans has been, the bigger the better. and are loaded with heart healthy fiber. The fiber content of Bean varieties such as Christmas Limas and Gigante beans beans is substantial, containing both soluble and insoluble really add visual appeal to a dish, as well as their deliciously forms of fiber. Fiber plays a meaningful role in keeping the unique flavors. If it has been a while since you last visited digestive tract healthy and lowering cholesterol. Since beans the benefits of using beans on the menu, now is the time to are such a substantial source of fiber, they also help keep check out what you have been missing. you full longer since they take longer to digest. An expert in the field of food and nutrition, Wellness Chef Eric Beans are a great source of protein for vegetarian and Stein, MS, RD, is the owner of Enlightened Flavors, LLC, a food vegans. Many vegans need to consider the iron content of and nutrition consulting company that brings together the their diet. Beans are a very rich source of iron, particularly combination of culinary arts and nutrition expertise. Wellness black beans. While beans are a great source of protein for Chef Eric Stein applies the use of global flavors, seasonal vegetarian diets, it is necessary to pair them with either nuts ingredients, and nutrient rich foods to spread the awareness or grains in order to provide a complete vegetarian protein that food can be both delicious and nourishing. Chef Stein’s source. A simple ways to provide these complimentary mission is to help others in the food, nutrition, and wellness proteins is to add beans to pasta and rice dishes. industries bridge the components of a healthy lifestyle. Please visit www.wellnesschef.com or email him at estein@ Including beans onto menus can also be much more wellnesschef.com to learn more. inventive. Beans make a great addition to soups and stews, (Continued on page 26)

The Windy City Chefs | May 2012 Page 27 Board of Directors and Committee Directory ACF Windy City Professional Culinarians represents all who learn, practice and craft the art of gastronomy in greater Chicago. As one of the fastest-growing chapters of the American Culinary Federation, we uphold the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that make Chicago the envy of the world.

President Michael H. Garbin, CEC, AAC , ACE, HOGT Work: (312) 435-4822 fax: (312) 435-5962 email: [email protected] Note: Vice President & Treasurer Business, Business John Reed, CEC, CCA Casual or Dress Chef’s Work/Cell: (847) 287-3604 Coat are acceptable email: [email protected] at meetings. Executive Director Please no jeans Brian F. Lorge Work: (630) 422-1997 fax: (206) 203-4510 Education Chair Board Member email: [email protected] Caren Messina-Hirsch Deborah Johnson Corresponding Secretary Work: (630) 653-8449 Work: (312) 226-3237 Don Zajac email: [email protected] Cell: (312) 735-5024 Work: (312) 782-7837 x227 email: [email protected] Certification Chair fax: (773) 264-0636 Jeffrey M. Lemke, CEC, AAC Sergeant At Arms email: [email protected] Work: (630) 267-5781 Lance P. Daly Recording Secretary email: [email protected] Home: (773) 425-3401 Tonie Houke email: [email protected] Apprenticeship Chair Work: (312) 914-4134 Dwight L. Ferguson email: [email protected] Work: (414) 847-4976 Advertise your Foodservice Membership Chair Home: (262) 292-4236 Related Jobs and Joseph A. D’Alessandro email: [email protected] Work: (630) 837-0400 Equipment for Sale in Student Member Co-Chair Cell: (630) 404-3869 The Windy City Chefs L. Fernando Mojica, CSC fax: (630) 837-0404 Newsletter! Cell: (773) 704-7708 email: [email protected] email: [email protected] Listings run for 1 month. 35 words or Chef & Child Foundation Chair less. Foodservice-related equipment Student Member Co-Chair and employment opportunities only Gloria D Hafer Michael Hiller please. Submit your ad and contact Work/Cell: (312) 816-6896 Phone: (480) 329-4615 information to [email protected] email: [email protected] by the 15th of the month prior. email: [email protected]

The Windy City Chefs | May 2012 Page 28 The Windy City Chefs Newsletter Digital Ad Specifications

Assembly Guidelines Mechanical • Create ad at 100% of final print size. Guidelines & Rates • We accept files created in Adobe InDesign, Adobe MEMBER RATES NON-MEMBER RATES Illustrator, Adobe Photoshop and Adobe Acrobat Pro. 1 MONTH 12 MONTHS 1 MONTH 12 MONTHS • Preferred format is a “press-ready” PDF. When distilling • Full Page (7.5” x 9.5”) $225 $2000 $275 $2500 postscript files, be sure to embed all fonts, and set your Distiller job options to the “press” setting. • 2⁄3 Page (7.5” x 6”) $150 $1350 $190 $1700

PDF files exported from InDesign should also • 1⁄2 Page Horizontal (7.5” x 4.75”) $140 $1200 $165 $1500 use the “Press Quality” job option. • 1⁄2 Page Vertical (3.75” x 9.5”) $140 $1200 $165 $1500 • Other cceptable file formats are EPS, TIFF, PSD, or 1 JPG files in RGB or CMYK color mode. Flatten all • ⁄3 Page Horizontal (7.5” x 3.25”) $110 $900 $125 $1125 Photoshop files and DO NOT compress with LZW • 1⁄3 Page Vertical (2.5” x 9.5”) $110 $900 $125 $1125 encoding. Raster image resolution should be a mini- • 1⁄4 Page (3.68” x 4.75”) $90 $775 $110 $975 mum 250 DPI. Please convert all fonts to outlines when possible. When using QuarkXpress or InDesign, please • 1⁄8 Page Business Card (3.68” x 2”) $60 $500 $75 $675 include all fonts and linked images in your layouts.

• Corel Painter, Microsoft Office, and Microsoft All ad pricing is based on client supplied press-ready artwork. Graphic design and ad production Publisher files are NOT accepted. is available at $100 per hour. The Windy City Chefs newsletter is published 12 times per year. Call Brian Lorge at 630.422.1997 to reserve your ad space now! Submission Job Postings are available! Ads are $150 with client supplied info/art and will post on the • Files can be mailed on CD/DVD media to: website, in the monthly newsletter and on our Facebook and LinkedIn pages for up to 3 Graphikitchen, LLC months. 116 E. Washington, Suite 150 Ann Arbor, MI 48104 • If under 5 MB, files can be sent electronically to: [email protected]

ACF Windy City Professional Culinarians • 630.422.1997 • 227 E. Irving Park Rd. • Wood Dale, IL 60191 • www.acfwindycitychefs.org