Culinarian’s Code

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all Culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.

 

Adopted at Board of Governors

August 3, 2010

Foodservice Educators Network International (FENI)

presents

13th Annual FENI Educators Summit
February 18-21, 2011 
Chicago, IL
www.fenisummit.com

The Premier Foodservice Conference for Continuing Education

Helping chefs of all levels achieve excellence by meeting the challenges of the future of foodservice:

• Gain tips for training your kitchen brigade and front-of-house staff
• Expand your culinary repertoire with new food and ingredient trends
• Develop new communication skills to motivate your staff
• Train with master chefs and industry notables in interactive Master Classes (CEUs available)
• Network with peers and share strategies for success
• Calling all pastry chefs: Develop new skills with FENI's special pastry program at the famous French Pastry School

HOST HOTEL:
Hotel Allegro, Downtown Chicago

IN COOPERATION WITH:
• Kendall College School of Culinary Arts
• Le Cordon Bleu College of Culinary Arts Chicago 
• The French Pastry School
• Washburne Culinary Institute

WHO SHOULD ATTEND:
Executive chefs, caterers, personal/private chefs, pastry chefs, confectioners, corporate trainers, restaurant operators, F&B directors, general managers and culinary educators

Click here to view the FENI program and Master Classes!

Visit www.fenisummit.com to register online.

Friday, February 18
Prior to the start of the FENI Summit, participate in a 2-hour presentation on digital resources, social media and online learning with "The World Is Connected," led by Nai Wang of KP Education Systems.

Saturday, February 19, afternoon Master Classes

• Learn About the Fifth & Sixth Tastes
• Exotic Flatbreads
• Taste of Thailand
• Exploring Ancient Grains
• Taste the Trends
• Cultivating a Food Garden
• A World of Sweet & Savory Pies
• Modernizing Sushi Rolls
• 19th-Century Sauces in the 21st Century
• Tarts & Crusts
• Traditional & Innovative Cakes
• Petits Fours
• Classic French Comfort Foods Modernized
• The Art of Sandwich Bread
• Culinary Trendspotting

Sunday, February 20, Morning Master Classes

• The Cuisine of India
• What Every Culinary Educator Should Know About Celiac
• Global Vegetarian
• Catering Methods
• Cooking Brunch with Chef Fritz
• Innovative Culinary Techniques & A Primer in Sous Vide Cooking
• Introduction to Gum Paste
• Artistic Frozen Desserts
• Chocolate Tempering & Chocolate Candies
• Ideas for Cake Finishing Touches
• Artisan Bread

Sunday, February 20, Afternoon Master Classes

• World Barbecue
• Making Vegetables Stars
• Essential Nutrition for Educators /Nutrition in Action
• Cajun Cooking
• Entering the Digital Age of Social Interactive Training
• Soup’s On
• Augment Your Income: Become a ‘Culinary Entrepreneur’ 
• Chocolate Tempering & Chocolate Decorations
• New Trends in Wedding Desserts
• The Art of Mixed Mediums
• Laminated Doughs & Breakfast Pastries
• Plated Desserts

Monday, February 21
Culinary tour of your choice (additional fees): Barry Callebaut Chocolate Academy tour and chocolate tasting, Chicago Chinatown tour and lunch, Chicago museums tour and lunch. For more information on the tours or to register, contact Naurice Olivera (nolivera@talcott.com). 

The FENI Summit is brought to you by:

Daniel von Rabenau, FENI Executive Director
Produced by Chef Educator Today magazine and Talcott Publishing

ACF CHAPTERS...PLEASE PASS THIS NEW ON-LINE HACCP COURSE INFO ON TO YOUR MEMBERS.  RECEIVE AN ACF 15% DISCOUNT BY ENTERING THE BELOW COUPON CODE.

APPROVED FOR 14 CEH FROM THE AMERICAN CULINARY FEDERATION

 

Presenting the highest quality HACCP training, now available online, from one of America's most trusted sources - The National Environmental Health Association - NEHA. In much less time than you would expect, you can train quickly and cost effectively identify and prevent sources of food borne illness, using both the classic approach to HACCP and the Process approach. By voluntarily developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your establishment is safe. Accessible from any internet enabled connection 24/7/365. All materials have been reviewed and accepted as meeting the standards for HACCP from the International HACCP Alliance and FDA. 

 

  REGISTER: www.nehahaccp.org  “RECEIVE AN ACF 15% DISCOUNT BY ENTERING COUPON CODE 903130”

September 25-26, 2010
Saturday - 10am-5pm, Sunday 11am-5pm
6701 W. Forest Preserve Drive, Chicago - (773) 308-7000
FREE Admission - FREE Parking!
To benefit the New Horizon Center for the Developmentally Disable and The Greater Chicago Food Depository.

2010 Entertainment Lineup:
(schedule subject to change)

SATURDAY:
 

11:00am: Kinobe & Soul Beat Africa Part of World Music Festival Chicago 2010 A multi-instrumentalist and singer-songwriter, Kinobe leads his listeners into the soul of African music with traditional instruments, songs, and stories from his homeland. He helped to form the band Soul Beat Africa, a new voice of Ugandan music, the inspired synthesis of African roots and world music, of traditional and modern instrumentation.
12:30pm: Scott Wesley Band
2:00pm Jesse White Tumblers
2:30pm: Band on the Run
4:00pm: The Happiness Club

SUNDAY:

11:00am: The Screamin' End  Experienced Chicago area musicians get together to play the music they loved, the music that launched the 'British Invasion' and today's rock and roll. Playing songs that will get you clapping your hands, stomping your feet, dancing and singing along to that 'juke joint sound.'
12:30pm: Karen Hart Band
2:00pm: June's Got the Ca$h
3:30pm: Neil Rose Band

Eli's Foodie Stage:

Saturday:	Sunday:
10:30am: International Traditional Karate	12:30pm: Dancemates
11:30am: Dancers R Us Dance Academy	1:30pm: Mindy Hester and the Time Outs
12:30pm: Dancemates	2:30pm: Culinary Demonstration
1:30pm: Cheesecake Eating Contest	3:30pm: Culinary Demonstration
2:30pm: Culinary Demonstration	4:30pm: Culinary Demonstration
3:30pm: Culinary Demonstration
4:30pm: Culinary Demonstration

 

-Bring a non-perishable food donation for the Greater Chicago Food Depository and a get a FREE slice of cheesecake! (one per person) 

-Live music, free cheesecake samples, live culinary demonstrations, cheesecake eating contests, kids' crafts and games, a classic car show (Sunday only) and more.

Click here to download a flier for more information on our Classic Car Show.

Thank you to our generous Festival 2009 Sponsors:

 

The ACF Chefs of Milwaukee makes a positive difference for Culinarians within the chapter through education, apprenticeships, networking and certification.

 

Monday, September 20, 2010

4:00 p.m. - 10:00 p.m.

Lake Front Brewery

1872 N. Commerce Street

Milwaukee, WI 53212

 

Proceeds from Full Belly Fall Fest will help fund the following:

• Hunger Task Force of Milwaukee

• MATC & WCTC Culinary Arts Scholarships

• Continuing Education Programs and Scholarships for ACF Chefs of Milwaukee Chapter Members

 

$30 per ticket - open to the public includes (2) Drink Tokens & Tasting Stations

Food Donations appreciated at the door for Hunger Task Force

www.acfchefsofmilwaukee.com

 

The ACF Chefs of Milwaukee present:

FULL BELLY FALL FEST

Culinary Tasting Stations by Sponsors:

4:00 - 9:00 p.m.

ACF Chefs of Milwaukee

      Maxie’s Southern Comfort

      Shully’s Cuisine

      Ryan Braun’s Waterfront

      Susie Chen’s Potsticker

 

SILENT AUCTION & RAFFLE DRAWING

 

8:00 P.M.

 

LIVE ENTERTAINMENT;

 

BREWHAUS KINGS

5:30 - 9:00 P.M.

A New Dairy  2010 Fall Food Show   You Are Invited  Come and Join us for  Cocktails and Hors D'Oeuvres Experience what New Dairy has to offer!     Tuesday, September 14, 2010  Complimentary Valet Parking is available     Please RSVP to Stacy Schuster below at  Galleria Marchetti 825 West Erie Chicago, IL 6062211:00 AM to 6:00 PM   RSVP here    Educational Seminars   1:00 pm Patrick Schultz of Bonewerks Culinarte & Cucina della Cucina demonstrate poultry-based applications with classic stock reductions and Artisan ravioli   2:30 pm Chef Jerome Landrieu, Head of the Chicago Chocolate Academy Demonstrates "With A Passion For Chocolate" - using Origine and Plantation Chocolate in Pastry Applications 4:00 pm Adam Segar of Hum Spirits & Mark Massie of Perfect Puree, showcasing "Beverage Artistry" - driving profits through your beverage menu       Vendors Asian Menu Sauces     Bonewerks CulinartÉ     The Perfect Puree     Symphony Pastries     Ben & Jerry's     Good Humor     Dove     Schoep's     Kettle Cuisine     Hormel     Dessert Werks Chippery Cookies     Foxtail Muffins & Pies      Boboli     Bareman's Dairy     Dannon    Ravifruit Puree      Paris Gourmet Products     Blue Bunny     Chocolate Shoppe     Yoplait Al Gelato     Palazzolo's Artesian Gelato & Sorbetto     Butterball Farms     Danish Maid Butter Montchevre'     Plugra Butter     Wisconsin Milk Board     Barry Callebaut Chocolate     Bel Pastry Cucina della Cucina     Natures Crystal Water     Where:   Galleria Marchetti 825 West Erie Chicago, IL 60622   Driving Directions When: Tuesday September 14, 2010from 11:00 AM to 6:00 PM   Add to my calendar         1234 W. Randolph Chicago, IL  60607

Need some extra cash?

 

Maple Leaf Farms is looking for outgoing Culinary Students and / or Chefs interested in making some extra cash. 

 

All you have to do is conduct a cooking demonstration at a local grocery store. Showcase your culinary talents with duck for consumers beginning in August.

 

Job Description:

Cook and serve Boneless Duck Breast to consumers near fresh meat case at independent grocery stores in metro Chicago and northwest Indiana.

Dress in chef whites, & bring your own knife & cutting board.

Engage with consumers by explaining how to prepare duck breast, overcome objections - Actively sell the product! (A bullet point “cheat sheet” will be provided) You will receive recipe booklets and $1.00 coupons to hand out. Also, a limited number of hardbound cookbooks will be available to give to consumers at your discretion.

 

 

 

Hours / Pay                                                          Flexible Days

Four Hours / $100 plus bonus               Friday (1:00 – 5:00)

Maple Leaf Farms will provide you            Saturday (11:00 – 3:00)

with a check within two weeks                    Sunday (12:00 – 4:00)

of your demo.

 

Where?

South and western suburbs, northwest Indiana, and potentially Chicago’s north side.

 

Why?

Consumers tell us that they want to prepare duck breast at home but cannot find it at their local grocer. There is a demand for Boneless Duck Breast and we need your help to have consumers discover duck!

 

Bonus

Earn an extra $1.00 for each Duck Breast lobe you sell during the demo. The stores will merchandise the duck breast in packages of two lobes or as individual breast lobes. Most stores will have two cases in stock (16 packages / 32 lobes.) Therefore, you can earn up to $32 extra per demo.

 

 

 

Contact John Palumbo, Region Sales Manager, Maple Leaf Farms

630-789-6602 (office)

630-835-7133 (mobile)

jpalumbo@mapleleaffarms.com 

 

Help consumers discover duck breasts!

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Enter The 2010 Discover DuckTM Chef Recipe Contest for your chance to win $5,000!   We’re looking for innovative, easy recipes using Maple Leaf Farms duck. Submit up to three (3) original recipes that showcase duck in creative new ways for a chance to win one of these great prizes: ► Grand Prize is $5,000 ► Second Place Prize is $3,000 ► Third Place Prize is $1,500 To enter, you must be one of the following: • Professional chef, sous chef or lead line cook in a restaurant • Professional chef, sous chef or lead line cook in a non-commercial foodservice     establishment • Student at a professional culinary school with proof of current enrollment required Recipes will be judged using these criteria: ► Simplicity – easily sourced ingredients and ease of preparation ► Originality – creative use of duck in a non-traditional dish or updated classic ► Flavor – absolutely fabulous taste ► Accuracy of recipe – correct ingredient listing and method NO PURCHASE IS NECESSARY TO ENTER THIS CONTEST. You may submit up to three recipes. Each recipe must be submitted separately. Recipes may be submitted for any menu part: appetizer, soup, salad or entrée. Contest open only to residents of the 50 United States and Washington, D.C., 18 years old or older. Read Official Contest Rules ► All entries must be postmarked or submitted online no later than September 10, 2010.