Wednesday, April 16, 2014

A Clear Choice




As the nation’s leading provider of rainbow trout, Clears Springs Foods delivers the only 100% guaranteed boneless Clear∙Cuts® natural and butterfly fillets in the marketplace. With mild, delicate flavor and exceptional versatility, Clear∙Cuts® fillets allow Chefs to create their own signature, on-trend menu items with ease. Rainbow trout pairs well with a variety of seasonings, garnishes and sauces. It can be prepared in a number of ways whether grilled, blackened, baked, sautéed, cold smoked, pan fried or poached.


Along with our natural and butterfly options, we offer a delicious line of pre-coated and pre-crusted Clear∙Cuts® fillets. Choose from Pecan Crusted and Parmesan Crusted fillets as well as our three latest additions: Sun-Dried Tomato & Roasted Garlic, Crunchy Potato Crusted and Tortilla Crusted. All feature our 100% boneless guaranteed and come ready to prepare for ultimate convenience.  Your patrons will love its healthful benefits. Rainbow Trout provides an excellent source of protein, has heart-healthy Omega-3s, and contains zero Trans Fat.


Whether you are a gastro pub, casual dining restaurant, caterer, or anything in between, be sure to take a look at the flavorful dimension rainbow trout can provide to your menu.

Continued Growth
Consumers and chefs are taking notice of rainbow trout as it continues to grow in popularity and is becoming a great addition on menus across the U.S.  It’s been farmed raised in the U.S. for over a century and is perpetually on the “Best Choice” list of the Monterey Bay Seafood Watch list. 

In addition, rainbow trout meets 6 of the 10 trends for 2014, according to The National Restaurant Association. From environmental sustainability, to healthful meals and local sourcing, rainbow trout is on trend and in-demand.


Your local seafood purveyor or full line distributor can provide you with Clear Springs Rainbow Trout fillets which are available in all 50 states.

Learn more and find delicious menu ideas at clearsprings.com.
  

Tuesday, April 15, 2014

Chefs, Foodservice Professionals and Culinary Students Honored at American Culinary Federation Northeast Regional Conference

Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conference. The conference took place at The Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11-14.

More than 25 chefs, students, foodservice professionals and chapters were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Northeast Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl.

The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston.

The ACF Northeast Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25-29. A list of competitors can be found here

Chef's Stirrings eNewsletter April 14, 2014

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.
Chef Magazine is also available digitally. If you would like to view the 2014 March/April digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.
In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine
Registration Now Open For Farm to Table International Symposium 2014 
Registration for the Farm To Table International Symposium (F2Ti) is now open HERE.
F2Ti will be held in New Orleans,August 2 - 4, 2014. The annual event brings together the leading practitioners in the burgeoning farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally. The event is presented by the New Orleans Ernest N. Morial Convention Center, in partnership with the SoFAB Institute and the LSU AgCenter.
Food pioneer Michel Nischan will serve as Honorary Chair. Nischan is a restaurateur, award- winning cookbook author, media personality and food policy advocate in addition to his role as CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nichsan has long been a leader in the movement to honor local, pure, simple, and delicious cooking.
This year's theme, "The Process," will explore the best practices for urban farming, bringing products to market, sourcing locally, sustainability, the latest with the imposing Food Safety Modernization Act, and many other topics.
The New Orleans Ernest N. Morial Convention Center's partnerships with the SoFAB Institute and the LSU AgCenter reflect an abundance of knowledge and expertise that will be showcased at F2Ti. SoFAB documents and celebrates the food and drink of all cultures through exhibits, programming, and a range of media. SoFAB is home to several entities, among them the SoFAB Center for Food Law, Policy & Culture, SoFAB Culinary Library & Archive, the Southern Food & Beverage Museum, Museum of the American Cocktail, and SoFAB Media. The LSU AgCenter is a part of a nationwide network of research-based extension offices within the land-grant system of universities and provides innovative research, information and education to improve people's lives in Louisiana and the world.
The August Symposium will take place in tandem with the Louisiana Restaurant Association's 61st Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from across the country.

For information on exhibiting, please contact F2Ti Trade Show Sales Manager Will Webre at 504- 582-3072 or wwebre@mccno.com.
Applications Available for Les Dames d'Escoffier International Legacy Awards 
Imagine working side-by-side with a top caterer in Seattle, helping with the grape harvest for the oldest continuously operating, family-owned winery in California, or experiencing farm-to-table initiatives on a farm in Hawaii. These opportunities and others are available to women working in the food, beverage and hospitality industries through the 2014 Les Dames d'Escoffier International Legacy Awards.

Established in 2009, each LDEI Legacy Award offers a one-week workplace experience to non-Dame women in the US, UK and Canada. Award recipients will work alongside some of the culinary and hospitality industry's top women professionals, all members of Les Dames d'Escoffier (LDEI), an international organization of women leaders in food, beverage and hospitality whose mission is education and philanthropy.
Applications are available online at ldei.org. Deadline to apply is April 21, 2014.
Six awards will be offered in five categories: one each in Culinary, Pastry, Wine, Food/Wine Journalism and two experiences in Farm-to-Table. The professional experience programs include:
• Culinary-Catering with Lisa Dupar, Lisa Dupar Catering in Seattle. 
• Entrepreneurship-Pastry for Production with Shari Carlson of Dessert Dreams, Dallas. 
• Wine with Carolyn Wente, Wente Family Estates in Livermore, CA. 
• Food/Wine Journalism at Good Housekeeping Magazine with Susan Westmoreland and Sharon Franke, New York City. 
• Two Farm-to-Table with Judith Winfrey, Love is Love Farm, and Charlotte Swancy, Riverview Farms, in Atlanta. And one on the Big Island of Hawaii with Lesley Hill and Wailea Agricultural Group.
Award winners will be reimbursed for airfare and hotel accommodations for six nights for up to US $2,000. Winners will be announced in early June and experiences must be completed by October 20, 2014.
"This is a unique opportunity for Legacy Award winners to work side-by-side with outstanding culinary professionals," said LDEI president Beth Allen. "During the week, they may help with the harvest at one of California's oldest family wineries, experience in-depth learning of tropical fruit on the Big Island of Hawaii or assist in a food photo shoot for Good Housekeeping magazine. Or they could brush up their cake-decorating techniques in Dallas, further their catering expertise in Seattle or get their hands dirty on two farms in the Atlanta area.
Kendall College Student Team Wins Fifth Consecutive American Culinary Federation 
The winning 2014 ACF Central Regional Baron H. Galand Culinary Knowledge Bowl team (l. to r.): Dina Altieri, CEC, CCE, team coach and chef instructor; Michael Lanzerott; Alexander Gabrielson; Jeremy Noga, team captain; Molly Anderson; and Frank Hutman.
A team of five students enrolled in the Kendall College School of Culinary Arts' associate and baccalaureate programs beat nine other teams on March 18 to win the Central Regional Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation's (ACF) 2014 Central Regional Conference in St. Louis, Mo.

This is the fifth consecutive year that a Kendall College team has swept this annual regional competition to qualify for finals. Besides the trophy, each student on the 2014 team received an ACF gold medal.
This year's team, comprised of Molly Anderson (Rockford, Ill.), Frank Hutman (Mokena, Ill.), Alexander Gabrielson (Pella, Iowa), Michael Lanzerott (Forest Park, Ill.) and Jeremy Noga (Orland Park, Ill.), competed against student teams from foodservice-training programs at postsecondary schools throughout ACF's Central Region stretching from Minnesota and Michigan to Texas and Louisiana.
Team captain Noga, who represented Kendall in the ACF's regional Knowledge Bowl last year in St. Louis, is pursuing his bachelor's degree in culinary arts, as is team alternate Lanzerott. Anderson, Gabrielson and Hutman are pursuing associate degrees in culinary arts; Anderson, who graduates from Kendall College in June, is additionally earning her associate in baking and pastry arts.
As regional champion, the Kendall College team will compete for the national title against the finalist teams representing the ACF's three other regions onJuly 27 at the ACF's 2014 National Convention in Kansas City. Among the four regional finalists, the team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2014.
"We are extremely proud of the students who excelled so admirably in the Central Regional Knowledge Bowl in St. Louis to earn Kendall College a win for a fifth year in a row," says Renee Zonka, RD, CEC, CHE, dean of the Kendall College School of Culinary Arts, who was on hand with team coach and chef-instructor Dina Altieri, CEC, CCE, to support the Kendall team. "Their hard work and dedication to preparing for this year's competition was remarkable."
Alaska Seafood Source Raises $8,000+ On Kickstarter 
With Oceana studies showing how "In the US, 80% of seafood is imported, and one-third of seafood is mislabeled," Alaska Seafood Source has developed a simple, clear, and straightforward seafood distribution system for consumers. Through Alaska Seafood Source, consumers are provided a direct way to purchase wild-caught seafood that is traceable back to sustainable fisheries. Our customers are continually connected to the fisherman that harvest their food through our website blog and social network sites with articles, letters, photos and videos. Unlike store bought fish, Alaska Seafood Source is able to guarantee that the seafood YOU are eating is free of dyes, chemical processing, and is sustainably wild-caught.
The Alaska Seafood Source operation is three fold:
  • Ships certified sustainable Alaskan caught crab, salmon and halibut directly to the costumer's front door using reusable packaging materials.
  • Connects consumers directly to the fishermen who caught their seafood to ensure full disclosure about the origin of their seafood.
  • Teach our customers about healthy and sustainable seafood, so they can make educated purchasing decisions that drive the marketplace.
Alaska Seafood Source is poised to become a driving force in the Ocean to Table Movement. In order to do so, the company will need to purchase a 350 square foot industrial grade walk-in style freezer, high-quality reusable packaging materials, horizontal-flow vacuum packaging machine and supplies as well as commercial grade scales. To support the efforts of Alaska Seafood Source a fundraising campaign has been started on Kickstarter. This campaign can be viewed at kickstarter.com.

Alaska Seafood Source provides direct access for customers to purchase seafood from sustainable and wild-caught fisheries.
If you would like more information about this topic, please contact Craig Kasberg at (907) 321-9121 or email at akseafoodsource@hotmail.com.
Tito's Handmade Vodka Announces Partnership with Shiftgig
Tito's Handmade Vodka, America's original craft vodka, is proud to announce their new partnership with Shiftgig, the largest online community for the service and hospitality industries in the country. Tito's Handmade Vodka and Shiftgig will launch a 12-month program, beginning March 24, 2014, that will seek out worthy recipients of Children of Restaurant Employees (CORE) services. CORE is a charitable organization funded by donations from food and beverage operators, suppliers and distributors. 100% of the funds raised are used for children of the hospitality industry's workforce. "We feel strongly about supporting our community and the challenges of many restaurant employees who have children suffering from life-threatening conditions," said Eddie Lou, CEO of Shiftgig. "We're proud to partner with Tito's Handmade Vodka and CORE to support this important cause." To kick off the program, Tito's Handmade Vodka is making a direct donation to CORE of $15,000. The official presentation of the check will be held at the VIBE Conference 2014 (March 25-26), the industry's #1 forum for top-tier on-premise executives and their supplier partners. "We are thrilled to be included in such a worthy endeavor. It's nice to give back to an industry, which gives so much to all of us, every day. Cheers," said Tito Beveridge, Founder and Master Distiller of Tito's Handmade Vodka.
Tito's Handmade Vodka is and always has been 100% American-made and produced in Austin, Texas. It was the state's first and oldest legal distillery, and is one of the fastest-growing micro distilleries in the country. Tito's Handmade Vodka continues to be a privately owned liquor brand developed by Tito Beveridge and can be found within the United States, Singapore, provinces in Canada, many of the Caribbean Islands, as well as through United Airlines and American Airlines. The slow, six-times distilled vodka is called one of the smoothest vodkas on the market by the country's top bartenders, and was awarded a score of 95 by Wine Enthusiast.
Shiftgig is the service industry network, the premier online community where members connect with each other and businesses to access informative and funny content, jobs, and industry deals. With over 750,000 registered members and 17,000 businesses, Shiftgig has become the largest online destination for people in the restaurant, nightlife, hotel and retail industries.
For more information about Shiftgig, visit shiftgig.com.
Trapp Family Lodge welcomes Master Chef Arnd Sievers 
The Trapp Family Lodge in Stowe, Vermont, long known for its distinguished culinary heritage, welcomed European Certified Master Chef, Arnd Sievers as Director of Food and Beverage early this month. Sievers comes to Trapp Family Lodge with a wealth of experience, having trained at the Bavarian Hotel and Restaurant School. He has held Executive Chef Positions in a variety of hotels worldwide, and most recently, he has been a fixture here in the region, having worked for the Mohonk Mountain House and Spa in New Paltz, NY, The Sheraton Hotel and Conference Center in Burlington and The Essex Culinary Resort and Spa.

Chef Arnd—as he is better known—is also the recipient of numerous culinary awards including a Chef's Excellence Award from the Culinary Institute of America, AAA Four Diamond Award for Hotel Restaurant in 2013, gold and silver medals from the Société Culinaire Philanthropique, a Chef's Hat Award for best Hotel Restaurant and ACE Award for outstanding achievement as Executive Chef.
In his new role, Sievers hopes to "be a part of the Trapp family legacy and give a high quality of service to customers while following in the established Austrian and American culinary traditions." He looks forward to being part of a dynamic team, and feels very strongly that, "A leader is nothing without a great team at his side."

When not in the kitchen, or behind the scenes ensuring a flawless dining experience, Sievers can be found spending time with his two sons: Max, 20 and Ben, 16, or training for an upcoming adventure race. He resides in Jericho.

Monday, March 31, 2014

Tuesday, March 18, 2014

Chef's Stirrings eNewsletter March 17, 2014

Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2014 March/April digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.


In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine


Alto-Shaam has, once again, gained a Kitchen Innovations Award from the National Restaurant Association. The award, to be presented at the upcoming NRA show later this year, is for the innovative technology in the new CT PROformance Combitherm oven launched online this month.

The KI Award honors the most promising and cutting-edge advancements in kitchen equipment for the foodservice industry. An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives, and design experts carefully selected award recipients to be showcased in the interactive Kitchen Innovations Pavilion at the 2014 National Restaurant Association Restaurant, Hotel-Motel Show to be held May 17-20 at Chicago's McCormick Place.

The new CT PROformance Combitherm oven from Alto-Shaam, making its debut at the show, features a zero clearance design. Allowing equipment to be placed anywhere on the line, even next to open flame. Also, the PROpower™ setting allows for accelerated preheat and recovery times resulting in 20% faster cooking times than competitive models.

Alto-Shaam was chosen in part because of its ability to address today's leading commercial kitchen equipment challenges with advancements in speed, energy efficiency, and versatility to conform to diverse restaurant layouts and numerous applications. Also available with an integrated smoking feature, enhanced cleaning system and menu capacity, Absolute Humidity Control and more, the CT PROformance Combitherm Oven is the most innovative oven on the market. For more information on features and benefits, please visit ct-proformance.com.


Ghirardelli Partners with CIA on Chocolate Classroom 


The Ghirardelli Chocolate Company, maker of premium chocolate products, has joined with The Culinary Institute of America (CIA) to open the Ghirardelli Chocolate Discovery Center. The facility, located at the college's Greystone campus in St. Helena, CA, was dedicated yesterday, March 4, with an unveiling and ribbon cutting--with a ribbon cutting using giant chocolate scissors.

In the Center, CIA students learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings. It is home to the Chocolate and Confectionery Technology and Techniques course for baking and pastry arts degree students at the CIA. The Center also houses advanced education for professionals who want to hone their confectionery and chocolate making and sculpturing skills, as well as basic pastry arts classes for food enthusiasts.
"The rapid pace of innovation in the foodservice industry constantly creates new demands for specialized skills and knowledge," says CIA President Tim Ryan. "This exciting partnership will both inspire students and professionals to shape the future of the pastry arts and also delight chocolate aficionados everywhere."

"The Ghirardelli Company vision is to change the way the U.S. consumer experiences chocolate. All of us at Ghirardelli share a passion for our brand and a strong belief in its potential to connect with and engage consumers in all settings. We are excited to extend our passion to our foodservice business," says Marty Thompson, president and CEO of Ghirardelli Chocolate Company. "This partnership offers a unique opportunity to show future chefs first-hand the impact that our high quality chocolate can have on their menu. In turn, we look forward to having these chefs' creativity and passion inform and influence our new recipes and product innovations."

Adds Christopher Eklem, the company's vice president of foodservice, "Ghirardelli is committed to enhance our presence within the chef community. What better way is there than to partner with the prestigious CIA? The relationship with the CIA is a natural fit because their students are the future leaders of the industry segments we serve, such as restaurants, bakeries, and specialty coffee establishments."

The Ghirardelli Chocolate Discovery Center is centrally located on the first floor of the main building, where campus visitors can see students at work through the show windows. Many items produced there will be available for purchase in the Spice Islands Marketplace and Flavor Bar at the CIA at Greystone.


Food Pioneer Michel Nischan Announced as Honorary Chair of Farm to Table International Symposium 
Michel Nischan
The Farm To Table International Symposium (F2Ti) announces food pioneer Michel Nischan as Honorary Chair of its 2014 event. F2Ti is an annual event that brings together the leading practitioners in the burgeoning farm-to-table movement to explore the cultivation, distribution, and consumption of food and drink sourced locally, and will be held in New Orleans, August 2 - 4, 2014.

Michel Nischan is a restaurateur, award-winning cookbook author, media personality and food policy advocate in addition to his role as CEO and president of Wholesome Wave, a non-profit foundation dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh, and affordable locally grown food for the well-being of all. A proponent of sustainable farming, local and regional food systems, and heritage recipes, Nichsan has long been a leader in the movement to honor local, pure, simple, and delicious cooking.

This year's theme, "The Process," will explore the best practices for urban farming, bringing products to market, sourcing locally, sustainability, the latest with the imposing Food Safety Modernization Act, and many other topics.

The August Symposium will take place in tandem with the Louisiana Restaurant Association's 61st Annual Foodservice & Hospitality EXPO, an event featuring related exhibits and attracting food and beverage professionals from across the country.

For more information, please call 504-582-3072 or visit f2t-int.com.

Seafood Prix d'Elite Finalists Announced 
The finalists for this year's Seafood Expo Global/Seafood Processing Global Seafood Prix d'Elite new products competition were announced on Thursday by event organizer Diversified Communications of Portland, Maine.

The winners will be unveiled at an awards ceremony on 6 May 2014 in Auditorium 2000 from 18:15 until 20:00 at the BRUSSELS EXPO in Brussels, Belgium.

In addition to the grand prizes for the best new retail product and best new foodservice product, five special awards will be presented for originality, convenience, health and nutrition, retail packaging and seafood product line.
There are 34 finalists representing 11 countries this year.
They are:
  • Surimi Rings with Garlic, Parsley and Cayenne Pepper from Angulas Aguinaga, S.A.U. – Spain
  • La Gula del Norte al Ajillo con Chirlas from Angulas Aguinaga, S.A.U. – Spain Fish Snack from Bornholms A/S – Denmark
  • Paella 1-2-3 Delfin from Delfin Ultracongelados SA – Spain
  • Hotsmoked Salmon for Salad from Hallvard Leroy AS – Norway
  • The Saucy Fish Co. Ready to Enjoy Tomato and Chilli Chutney with Roasted Sweet Chilli Salmon Fillets from Icelandic Seachill – United Kingdom
  • 2 Ficelles Nordiques aux 2 Saumons from Jacques Maës SAS – France
  • Tosago from Jens Moller Products Aps – Denmark Frog-Art from Jens Moller Products Aps – Denmark
  • Kush Organic Mussel Soup from Kush Seafarms Ltd – Ireland
  • Salmon Steamers from Laschinger Seafood Gmbh – Germany
  • 'Simple Salmon' Swedish Style Atlantic Salmon Balls from Macknight Ltd. – United Kingdom
  • Salmon Filo Pastry Pie from Marine Harvest VAP Europe – Belgium
  • Salmon Escalope Saltimbocca Style from Marine Harvest VAP Europe – Belgium
  • Cod Escalope Margarita Style from Marine Harvest VAP Europe – Belgium
  • Herring Spread from N Parlevliet NV – Belgium
  • Ocean Beauty Wild Salmon Jerky Original Flavor – Ocean Beauty Seafoods – United States
  • Fish Fusion from Pickenpack Europe – Germany
  • Coffret Plateau de Fruits de Mer from SAS Kermaree – France
  • Double Dippers Crayfish Carnivale from The Big Prawn Co. Ltd. – United Kingdom
  • BIG&SNACK Fish in Chips with a Pea Puree and Malt Vinegar Chipped Potato Crumb from The Big Prawn Co. Ltd. – United Kingdom
  • BIG&SNACK King Prawn Scotch Egg from The Big Prawn Co. Ltd. – United Kingdom
  • King Prawn 'Hunger Busters' from The Big Prawn Co. Ltd. – United Kingdom
  • Double Dippers Prawn Curry Club from The Big Prawn Co. Ltd. – United Kingdom
  • Double Dippers Prawn Cracker from The Big Prawn Co. Ltd. – United Kingdom
  • Ship's Biscuits from The Pembrokeshire Beach Food Company Ltd. – United Kingdom – Wales
  • Pumpkin Seed Breaded Fish Fillets from Trangs Group – Vietnam
  • Salmon/Shrimp Pastry Bite Selection from Trangs Group – Vietnam
  • Crispy Seafood Filo Flute from Trangs Group – Vietnam
  • Pomelo and Eryngo Baramundi Fillets from Trangs Group – Vietnam
  • Moroccan Chermoula Pollack Fillets from Trangs Group – Vietnam
  • Red Miso Salmon Skewer from Trangs Group – Vietnam
  • Pearl Bombs from Vichiunai Europe NV – Belgium
  • Mussel Powder from Vilsund Blue A/S – Denmark
Celebrating its fourteenth year of honoring the finest and most innovative new seafood products entering the market, the Seafood Prix d'Elite competition continues to grow in importance and prestige. The Seafood Prix d'Elite takes place alongside Seafood Expo Global/Seafood Processing Global. The event forms the world's largest seafood exposition, with buyers from more than 145 countries.

With more than 1,690 exhibitors at Seafood Expo Global/Seafood Processing Global, to be chosen as a winner or selected as a finalist of the Seafood Prix d'Elite is considered a notable achievement.

36th Annual IACP Award Winners Announced in Chicago
The International Association of Culinary Professionals (IACP) unveiled the winners of its highly-anticipated awards, including the IACP Cookbook Awards, Bert Greene Awards, Digital Media Awards, and the IACP Awards, at its 36th annual conference focused on the theme "Connections." Selected through an intense judging system, the IACP award recipients are recognized as the global leaders of the culinary community.

"This year's conference has been a huge success with an unprecedented line-up of speakers, seminars, and activities," said Meredith Deeds, Chief Executive Officer of IACP. "We covered a wide range of topics within the food and beverage industry by providing multiple platforms to learn and interact with industry experts, including an inspiring opening session with visionary chef Ferran Adria founder of the world-renowned elBulli Foundation, while honoring our leaders in the field."

This year's winners include cookbook authors John McReynolds and Leslie Lindell; celebrity chef Alton Brown; and popular publications and online sites such as Food & Wine, Saveur, The Kitchn, and Food52. For a complete listing of all award winners, please see further below.
The 2014 conference brought a diverse group of IACP members to food-centric Chicago, including food media, cookbook authors, dietitians, chefs, food photographers, food marketers, food stylists, bloggers, culinary tourism experts, educators, and farmers. Photos of the awards program and conference can be found HERE.

IACP's annual conference is a one-of-a-kind meeting where the world's foremost food and beverage minds convene for unrivaled educational experiences and knowledge sharing to create connections with people, places, and information through shared experiences such as culinary tours, cooking classes, as well as lectures and discussions. The 2015 IACP conference is planned for Washington, D.C. and a call for educational session proposals will be issued in the coming months.

Wisconsin Milk Rings in Spring with New Brunch Issue of Grate. Pair. Share. 
The new spring issue of Grate. Pair. Share. from the Wisconsin Milk Marketing Board is filled with sweet and savory brunch recipes that incorporate fresh, spring flavors and a variety of Wisconsin Cheeses. The issue features a wide spectrum of brunch dishes: egg-based recipes, spicy dishes, waffles, pancakes, French toast and breakfast breads, many created by top chefs from around the country. Readers will also find a guide to building an omelet with the perfect Wisconsin Cheese pairing.

Since its introduction in winter 2012, Grate. Pair. Share. has received more than 13 million consumer impressions. It is published quarterly with full winter and summer issues and special mini issues for spring and fall.