Tue, 10/2: 4:45 PM - 6:00 PM
Dr. Akpezi Ogbuigwe, former Head of Environmental Education and Training at the United Nations Environmental Program, served as UNEP's lead organizer in the UN Decade of Education for Sustainable Development. While at UNEP, she initiated the Global Universities Partnership on Environmental Sustainability as well as a multi-stakeholder program on Mainstreaming Environment and Sustainability in African Universities.
She has over thirty years of professional experience as a Law teacher first at the University of Lagos and now at the Rivers State University where she served in various capacities. She is an avid researcher in transformational change in higher education in Africa, environmental law and policy, and sustainable development. She has contributed to knowledge in the field of environmental law and education for sustainable development through a variety of published articles and book chapters. In addition, Akpezi serves as a Juror in the UNESCO-Japan Prize on Education for Sustainable Development (ESD); Adviser for the African Region United Nations University Regional Centres for Expertise on ESD; and Council Member for Earth Charter International.
Harvest Table Culinary Group, InHarvest Whole Grains, Rice & Legumes and ACF Triad Chapter all came together this week to celebrate Whole Grain Awareness Month. We met at Wake Forest University on Monday, September 24, 2018.
Brooke Orr, MS RD LDN
Registered Dietician, Deacon Dining
Wake Forest University
Brooke Orr is a Master’s Level Nutritionist (M.S.), a Registered Dietitian Nutritionist (RDN) and a Licensed Dietitian Nutritionist (LDN) with diverse experiences in wellness concerns such as eating disorders, diabetes, Polycystic Ovarian Syndrome, Food Allergies and more. Brooke has a personal training certification through the American College of Sports Medicine and practices from a Health at Every Size approach. Brooke will have an activity table set up for chefs to stop by on their way into the meeting set up with whole-grain education mason jars. Stop by and chat with Brook and build an overnight oats jar to take with you. We will also have samples of whole-grain smoothies. www.deacondining.com
Matthew Thompson, MBA, PCIII, CEC, CCA
Chief Culinary Officer
Harvest Table Culinary Group
Harvest Table is an inspired culinary group dedicated to turning fresh, local, and sustainably-sourced ingredients into authentic food experiences. Our creative team of culinary experts is dedicated to food literacy and flavor discovery. We bring our venues to life through a shared commitment to cultivating strong communities and connecting to local culture. At Harvest Table, we believe everyone should experience the timeless camaraderie of mealtime and the delicious moments that a hand-crafted meal brings. Our world-class chefs and food enthusiasts specialize in creating dishes made to satisfy every guest’s nutritional needs as well as their ever-evolving appetite for something new, exciting and enriching. Driven by our food-first philosophy, we bring innovative, authentic, and personalized experiences to life for each unique college university, company, and organization we serve. We are proud to join the ACF as Property Members with a large concentration of our members joining the ACF Triad Chapter. Welcome to our table! www.harvesttableculinary.com
Jason “Jay Z” Ziobrowski, CEC
Corporate Chef, Eastern Region
InHarvest Whole Grains, Rice & Legumes
Chef Jay, InHarvest’s corporate chef for the Eastern region, is certified as an executive chef (CEC) through the American Culinary Federation (ACF). Based in North Carolina, he works personally with chefs and operators east of the Mississippi to help them capitalize on the singular qualities of InHarvest products to increase sales by heightening the dining experience. His recipe development focuses on current and forecasted menu trends, evolving customer demand and seasonal and regional ingredients. Chef Jay Z will be presenting an Intact-Grain demo and presentation. www.inharvest.com
Chefs enjoyed an educational program lead by Chef Jay Z from InHarvest, followed by a buffet tasting of dishes prepared using InHarvest ingredients.
Harvest Table Culinary Group chefs returned the following day for a Whole Grain Takeover of their restaurant at Wake Forest University. Chefs prepared 25 signature recipes featuring whole grains. Recipes including:
Freekah Meatballs with Swedish Gravy
Gluten-Free Black Quinoa Cauliflower Flatbread
Greenwheat Freekah and Kale Salad
Ruby Wild BBQ Chicken Salad Bowl
Sunrise Holiday Stuffing
Morrocan Quinoa Shredded Beet Carrot Salad
Farroguacamole
Southern Black Pearl Salad
Golden Jewel Blend Cranberry and Apple Salad
Monterey Jack Quesadilla with Beans and Quinoa\
Nerone Italian Black Rice Pudding
Farro Risotto with Snap Pea Ragout
Black Barley and 5-Spice Berry Shake
Brazilian Black Rice Acai Shake
Cuban Wrap with Sunrise Blend
Chef Jay “Z” and Chef Matthew present the new dishes.
We received overwhelming positive student feedback on the dishes! The development aligns with the Harvest Table culinary commitments and the bold new industry food trend of Plant-Forward dining.
"Flight attendants please prepare for departure." Another week in the books. This time of year is especially exhausting as hundreds of higher education campuses welcome back students. For me, we're closing out a three-week travel schedule consisting of 14 cities training several thousand culinary & hospitality employees. This year marks my twentieth year in the industry; you’d think it would be second-nature by now. The truth is, every year is different and this year is by far the most exciting. This year I'm leading the culinary team of a brand new organization.
I've spent a fair amount of time lately considering what's going on in our food landscape. This introduction to the National Geographic series of Investigating the Future of Food
We are amidst an incredible culinary renaissance where we are radically redefining our cultural relationship with food. We haven't seen as a dynamic shift in the food landscape since the mid to late 1950's industrialization of our food system. Ironically, we are fundamentally unraveling these industrialized developments and once more fully engaging clean, wholesome, fresh ingredients.
Throughout my time in the hospitality industry, food as an ingredient is not the only transformation. We have fundamentally seen a change in the role of chef. The Executive Chef is the rock star of today, not just a cook proficient in technique and flavor development, but an educator, environmental steward, wellness advocate, leader, scientist, and innovator. I am passionate to be a part of leading our culinary revolution. As a Chef, I am focused on three key fundamentals: ingredient transparency, artisan small-batch preparation, and continuous menu innovation.
I can’t think of a better time to be a chef!
...but as as exciting as it is working in the “industry” today, we also bear some significant responsibilities. Why? What’s the future of food?
How to do you lead in the food industry today?
My experience? There are two camps. The first: the group that doesn’t consider themselves leaders. They’ve never stopped to ponder it. These people just know food. They don’t know anything about the food industry, the food system or food service. The second: the group that knows everything about it (or think they do.) Usually, this group drones on about insights, consumers, and innovation. They know all about what today’s consumer wants. Sadly they couldn’t cook to save their lives and they're clueless about the fact that consumers buy toaster ovens and mattresses. Guests dine at restaurants.
It is this divide that used to separate the restaurant kitchen from the institutional kitchen. The reality today is that line is becoming blurred. One cannot exist without the other.
What we need now is a third group. A blend of both. A group of CHEFS that are proficient practitioners of the craft of culinary arts educated in the larger impact of food on our planet. This elite but growing group includes chefs like José Andrés, Dan Barber of any of the other 11 Chefs Changing the Food System.
I said earlier we really are in a culinary revolution. Food is NOT a product. It shouldn’t come in a foil bag or a plastic bottle. Food is an experience. In growing, preparing, cooking, serving and enjoying. Food without experience is just fuel. The world's expectations about food is changing. The food service industry is dying. We’ve left the old model of the cafeteria “scoop and plop” in the rear view and embraced a new era of hospitality. That's a tall order. For me, one of my responsibilities is to take the lunch-lady of yesterday and transform her into the restauranteur of tomorrow.
The best way I know how to tell that story of hospitality evolution is through the words of an eleven-year-old:
Ladies and gentlemen at the time of this recording Birke was eleven years old. Recorded in 2010, that makes Birke around 18. Let me introduce you to the next member of our freshmen class. THIS is our customer. Studies show that 69% of his peer group -Generation Z, cares about the same things Birke does.
I've always defined hospitality as anticipating the needs of our Guests and exceeding their expectations. Our Guest is changing. Their expectations are changing. It's time for leaders. Leaders who deliver culinary experiences. Leaders who understand food and the impact it has on the world. Leaders with the ability, energy and drive to elevate our cultural relationship with food to new heights; transforming food to better our bodies through health and wellness and improve our impact on our environment by becoming better stewards to the planet.
At our schools, when we serve our Guests, we are stewards of our client's brand -a challenge we take incredibly seriously and requires discipline and leadership. We are passionate about serving you and exceeding your expectations.
The first day of Cook. Craft. Create.
ACF National Convention & Show 2018
The Masquerade Welcome Reception was a hit! Masked revelers took to the red carpet in some amazing accoutrements. Sponsored by: Boar's Head Brand, Natural Tableware, Smithfield, Sterling Silver Premium Meats, Inc., Dairy Farmers of Wisconsin
Cook. Craft. Create. ACF National Convention & Show 2018 Day 2. Check out the video to see some of our favorite moments.
Culinary Medicine: Where Health Meets Food
The "gold standard" chicken salad, vs. the "healthy" with apples & cranberries
Chef John D. Folse talked on "Possibilities: The Life of a Chef" during the opening general session
The Dr. L.J. Minor Chef Professionalism Award Dinner Menu
Cook. Craft. Create. ACF National Convention & Show 2018 Day 3 was Aloha Tuesday, so most attendees skipped the chef coats in favor of leis and Hawaiian shirts. Check out the video below to see some of our favorite moments.
Cook. Craft. Create. ACF National Convention & Show 2018 Day 4. Check out the video below to see some of our favorite moments.
Chef Maneet Chauhan of Chopped
Blackbean cakes with kale and aioli
Tiramisu, strawberry shortcake, black forest cherry cake, mango panna cotta, keylime
Silken corn polenta, southern greens, sweet & hot corn relish, tobacco shallots
The inaugural ACF Certified Master Chef® Dine Around took place Wednesday, July 18 during Cook. Craft. Create. A group of CMC®s prepared pan-seared duck breast, beluga lentil and mushroom salad, summer corn puree with avocado crema, beef goulash with dumplings and honey thyme waffle with foie gras-cognac ice cream and MORE!
To do all that, they needed some help. That's where I come in.
Registered convention attendees were able to sign up to stage during the event. Each CMC® will choose one professional and one student to assist him. I applied and was selected by the TWO above CMCs to work on their menus. It was quite an honor!
Cook. Craft. Create. ACF National Convention & Show 2018 went out with a bang. Check out the video below to see some of our favorite moments.
That's it for this year's Convention! I had a blast! Hope to see you in Orlando in 2019!
Menus of Change is a ground-breaking initiative developed by The Culinary Institute of America (CIA) in collaboration with the Harvard T.H. Chan School of Public Health—Department of Nutrition.
Together, the CIA and Harvard are working to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.
Half of all meals consumed in America today are prepared by culinary professionals. Chefs and culinary leaders are assuming ever larger, more pivotal roles in integrating key imperatives of taste, health, the environment, community, business, and economics.
We’re asking a lot of these chefs and foodservice operators. And in the future, we will ask more:
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is an annual gathering of professionals from a wide range of disciplines involved in these issues—business, culinary arts, sustainability, health and wellness—to spark new insights and develop solutions.
Charlotte's got a lot! It is a lively city with activities ideal for all ages including dining, shopping, live music, unique nightlife venues, and sports & recreation. Steps away from the Nascar Hall of Fame, Bank of America Stadium. Chefs from across the Northeast and Southeast regions assembled at the Charlotte Westin for several days of learning, collaboration and of course, tasting! Exciting updates for the 2018 Events: the ACF provided blanket CEH's to members that register for the event.
Hanging out with Chef Stafford DeCambra CEC, CCE, CCA, AAC, ACF National President & Pinky Varghese, CEC, PCII, CFBE
Claus Meyer
The opening general session was presented by Claus Meyer, a culinary entrepreneur, food activist, cookbook author, professor and TV host. He is often accredited as the founder of the New Nordic Cuisine philosophy. He discussed his desire to change the Danish cultural relationship with food in a top-down approach to food systems. Notable topics where his manefesto to the New Nordic Cuisine, the power of bread and culminated with the legend of the hummingbird. This idea is the focus on not pursuing a desire to be the best, but rather to make a lasting impact.
Chef Ben Simpkins, CEC, CCA
David Burke
David Burke is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America. A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at The River Café.
His address included a cooking segment featuring clothesline bacon, cake pops, chorizo on a stick, angry lobster, lobster filet mignon and MORE!
Timothy Grandinetti
Yes! Cast Iron is KING
Monday, February 26, 2018
Thank you to the Brigade!
ACF Rhode Island Chapter, Left to Right: Chefs Ray McCue CEC, Linda Musch CCE, AAC, Rolando Robledo CEC & Matthew Thompson CEC, CCA
Denny Trantham, CEC, CCA, AAC, MBA
Daniel Thomas
Brian Beland, CMC
Jonathan Moosmiller, CMC
Dean Fearing
Dean Fearing is an American chef known as "The Father of Southwestern Cuisine. Dean Fearing was executive chef for 20 years at Dallas' The Mansion on Turtle Creek, leaving in 2007 to start his own restaurant, Fearing's, in partnership with Ritz-Carlton. He is the host of a national television show, Entertaining at Home with Dean Fearing, airing on Food Network, and author of three cookbooks, Mansion on Turtle Creek Cookbook, Dean Fearing's Southwest Cuisine: Blending Asia and the Americas and The Texas Food Bible: From Legendary Dishes to New Classics. In 2008, the Zagat guide gave Fearing's the top spot on its list of the best in hotel dining, simultaneously announcing the Dallas Ritz-Carlton as the U.S.' best large hotel.
His address focused on driving high passion within your team. His philosophy is happy cooks make happy food. When you hire look for candidates who bring high energy and passion. Skills can be taught, attitude must be encountered. When asked, why focus on just one restaurant where others are building empires, he simply said he's focused on doing fewer things really well, than many things with less intimacy.
Aramark Campus Recruiting
Check out the events we'll be attending this week looking to hire students for our leadership programs! Boston University, Western Kentucky University, Johnson & Wales University, Temple University,...
AASHE 2017 Conference, Henry B. Gonzalez Convention Center, San Antonio
Getting ready for the opening keynote address
Opening keynote: Dr. Katharine Hayhoe
Student sustainability project by Mohawk College
Poster Session by Central Community College on the future of insect protein as a food source.
Ken Botts from HSUS presents on #PlantsOnThePlate
5 reasons to eat veggies: Plant-Based Diets
All meals presented were Plant-Based
Barilla Development Kitchen
Northbrook, IL
Chef Lorenzo Boni
When it comes to pasta, quality is key. With the expert culinary guidance of Chef Lorenzo Boni, Executive Chef for Barilla America, Barilla is dedicated to delivering the highest-quality pasta. That is why Barilla- the leading brand of pasta in Italy -is a favorite of foodservice chefs. Whether serving the needs of restaurants, cafeterias, commissaries, or other foodservice operations, our full line of versatile Barilla products brings excellence to any menu. And today, affordable quality has never been more important.
Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, ranks as one of today's top Italian food groups. Barilla is a leader in the global pasta business, the pasta sauces business in continental Europe, the bakery products business in Italy and the crispbread business in Scandinavia.
Barilla has become one of the world's most esteemed food companies and is recognized globally as a symbol of Italian know-how by upholding its longstanding traditional principles and values, considering employees as a fundamental asset and developing leading-edge production systems.
This invite-only retreat is for a select group of chefs to dive into the most current trends in casual dining, with Barilla as the host and anchor point for the content. Featuring hands-on cooking sessions, chefs dive into regional Italian cuisine with Chef Lorenzo Boni and tackle making healthier dining delicious and approachable. We’ll also be joined by renowned speaker and trends guru Gerry Ludwig who will take us on an exclusive tour of the trend-setting restaurants in Chicago.
Participation ideation session one
Chefs Jasper, Matthew & Brock
Parsnip Veggie Mac
Asian Fideo Bowl
Chef Gerry is a nationally recognized food writer, speaker, and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Michigan. Through ongoing analysis of foodservice-related statistical, media and empirical data, Gerry creates trends-based culinary solutions that are executed at the operator level by the company's team of menu consultants. He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events and executes resturant research tours in major cities throughout the United States.
Gerry Ludwig (@GFSChefGerry) | Twitter
The latest Tweets from Gerry Ludwig (@GFSChefGerry). Representing Gordon Food Service through culinary research and development, restaurant trend tracking, food writing and public speaking
Stephanie Izard's diner serving a huge menu of creative, gourmet takes on comfort food classics.
Address: 820 W Randolph St, Chicago, IL 60607
Sprawling, stylish food hall featuring a range of Latin-inspired eateries & a market in lofty digs.
Address: 108 N State Street, 3rd Floor, Chicago, IL 60602
Dishes mixing Dutch and Indonesian influences plus craft brews & global wines in intimate digs.
Address: 2470 N Lincoln Ave, Chicago, IL 60614
Updated American comfort foods & craft cocktails are offered in a funky space with a vintage vibe.
Address: 2500 W Chicago Ave, Chicago, IL 60622
Wood-fired Argentinean-American fare & South American cocktails doled out in hip, stylish surrounds.
Address: 845 W Washington Blvd, Chicago, IL 60607
...and in case you were wondering what my Fitbit had to say about all these shennanigans:
The September ACF Rhode Island Chapter meeting was hosted by Matunuck Oyster Bar. We participated in a boat tour of the oyster farm operation, followed by dinner in the restaurant. Perry Raso, Owner of Matunuck Oyster Bar & Farm was a gracious host. It was a great kickoff to a new year!
