The United Fresh Produce Association is now accepting nominations for its third annual Produce Excellence in Foodservice Awards, which honor chefs for their use of fresh produce in the culinary arts. Winning chefs will be honored in each of five business categories: Fine Dining Restaurants, Casual and Family Dining Restaurants, Quick Serve Restaurants, Business in Industry & Colleges and Hotels & Healthcare Industry. Nominations must be submitted before Feb. 1, 2010. Nomination forms can be downloaded here.

Winners will be selected based on how nominees incorporate fresh produce into menu development, use protocols for correct storage and handling of produce, engage in community outreach and build an overall positive dining experience featuring fresh produce. The five winning chefs and their corporate executives will receive complimentary airfare, hotel accommodations and registrations to United Fresh 2010, which takes place April 20 to 23 in Las Vegas. The winners will be honored at the Annual Awards Banquet. For more information, visit www.unitedfresh.org/programs/foodservice_award.
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The digital edition of the November/December 2009 issue of Chef Magazine is now online through the Chef Web site. This digital edition features all the same great content as the print edition, plus online exclusives for global cuisine recipes and beverage equipment. To access the issue, click the icon below. You can also register on the Chef Web site to receive e-mail notification when each new digital magazine is available for viewing.

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"There are no set guidelines for what corporate responsibility should entail. To me, it means helping the community and the environment while still making a profit. This is the idea of a triple bottom line, and it is a different lens to look through with your business. Without taking your eye away from the profit, you need to find ingredients and vendors who can progress these additional ideas. Buying locally grown and produced products is key to this mission."
--Greg Christian, caterer and proprietor of Greg Christian Consulting, Chicago,
"Industry Voices," November/December 2009, Chef Magazine

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"Forty million cookbooks are sold every year in the United States: Most have a shelf life somewhere between milk and yogurt. Nevertheless, many otherwise sensible chefs have the quaint idea they could easily write a cookbook. Sadly, having possession of a collection of recipes is not a sufficient reason to think one could turn them into a marketable cookbook; there is a craft to writing as well as an art."
--Irena Chalmers, "Chefs with the 'write' stuff,"
"The Last Word," November/December 2009, Chef Magazine

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