October Culinary Nutrition News covers lipids

The American Culinary Federation Chef & Child Foundation and Clemson University recently released the October issue of "Culinary Nutrition News: Demystifying Lipids." The newest article, written by experts, defines healthful and harmful fats and offers fat-reducing tips for chefs' menus. Free copies are available at www.acfchefs.org/CNN.

The final two "Culinary Nutrition News" articles for 2009 will cover "Downsizing Calories and Portions," in November, and "Diabetic Menu Makeover," in December. ACF's Chef & Child Foundation and Clemson University partnered to offer this monthly series of articles, which are posted on ACF's Web site the first Monday of each month.

NRA seeks education session ideas for 2010 show

The National Restaurant Association is accepting proposals for education sessions at the 2010 Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB), to be held May 22 to 25 at McCormick Place in Chicago. The deadline is Dec. 4. Industry professionals and educators may submit proposals for a single speaker or interactive panel discussions in five categories:

• Jobs and careers--including employee recruitment and retention, staff training, employee management and motivation;
• profitability and entrepreneurship--including cost control, research and insight, guest attraction and retention and marketing;
• Food and healthy living--including menu innovation, food safety and traceability, nutrition and sourcing;
• Sustainability and corporate responsibility--including recycling standards, water conservation and energy savings; and
• Technology--including online/electronic/mobile marketing, POS systems, inventory management and guest entertainment.

For more information or to submit proposals online, visit www.restaurant.org/show or www.winespiritsbeer.org.

AI students to help out at Diabetes Initiative

Culinary students at the Art Institute of Ohio--Cincinnati will help prepare and serve food at an event taking place Oct. 17 in conjunction with Gourmet Enterprises to help benefit the HealthCare Connection's Diabetes Initiative. Students will serve "Jazzy Bites" to guests at a special reception prior to a performance by Grammy-winning singer Al Jarreau. The reception also will feature live jazz performed by local music groups.

"This is a wonderful opportunity for our Culinary students to acquire valuable first-hand experience at an upscale event, while also contributing to a cause that affects so many people here in Cincinnati and throughout the country," said chef Laird Livingston, director of the International Culinary School at The Art Institute of Ohio--Cincinnati, in a statement.

For more information or to purchase tickets, visit www.cincinnatiarts.org or www.healthcare-connection.org.

Sharing the passion

The Monroe College School of Hospitality Management and the Culinary Arts is hosting a series of culinary demonstrations this fall, where accomplished chefs share their passion for cooking with the students in the school's Culinary Arts Center.

Frank Costantino, dean of the School of Hospitality Management and the Culinary Arts, kicked off the "Sharing the Passion" series with a demonstration on Oct. 1 for students. He created a traditional Italian-style Sunday dinner he used to share as a child with his family. His demonstration included a trip to the herb and vegetable garden where he picked fresh herbs and Italian eggplants. He then prepared risotto with Parmesan, chicken a la cacciatora and grilled eggplant with extra virgin olive oil.

Dean Frank Costantino prepares a family-style Italian meal for Monroe College students.

For more information about the series, visit Monroe College's Web site.

NSEC hosts Norwegian salmon event at ICE

On Oct. 7 at the Institute of Culinary Education in New York City, the Norwegian Seafood Export Council hosted The Norwegian Salmon Experience to educate chefs, restaurateurs and media about Norweigian salmon. Norwegian chef Sven Erik Renaa, food and beverage consultant with the Culinary Institute of Norway in Stavanger, performed a live culinary demonstration and tasting of smoked Norwegian salmon with apple vinaigrette and horseradish.

Chef Sven Erik Renaa, 2009 Norwegian Chef of the Year winner, preps salmon at the event.*

The 2010 Norwegian Seafood Ambassadors were also introduced at the event, and each chef conducted a live demonstration and tasting of a recipe created for the event. The chefs also shared culinary techniques and tips for creating delicious and naturally nutritious meals featuring Norwegian salmon.

The 2010 Norwegian Seafood Ambassadors are: Bradford McDonald, executive chef at Crabtree’s Kittle House in Chappaqua, N.Y.; Brian Bistrong, owner/executive chef at Braeburn Restaurant in New York City; and Bryan J. Hunt, chef de cuisine at Insieme Restaurant at The Michelangelo Hotel in New York City.

*Photo courtesy of Michael Grimm

More than $66,000 raised for Colvin Scholarship Fund

Supporters of the Mick Colvin Scholarship Fund raised $66,640 for the fund during the Certified Angus Beef (CAB) annual conference, Sept. 17 to 19 in Phoenix. The funds were raised through an auction and golf tournament, and five Colvin scholarships totaling $9,000 were awarded this year.

The Colvin Scholarship Fund was created in 1999 when Louis M. "Mick" Colvin retired as CAB's executive director. The Colvin Scholarship Fund and Certified Angus Beef are now seeking applicants for 2010 scholarships. Applications are due Nov. 16. The scholarships, totaling $9,000, will be awarded in January 2010 to junior or senior college level students in pursuit of a meat science, food science, animal science, marketing, business, communications, journalism or other degree related to the beef industry. Applications are available at www.certifiedangusbeef.com.

Walnut Hill donates cake for LDEI celebration

Les Dame D'Escoffier (LDEI) Philadelphia Chapter hosted its National Convention dinner on Oct. 2 at the Sofitel Hotel, Philadelphia. Dame Alice G. Foreman, a Seattle chapter member, commissioned The Restaurant School at Walnut Hill College in Phildelphia to create a cake to celebrate anniversaries of LDEI's various chapters. The "Big Cake" was designed and created by pastry art students in a competition, with the winning team receiving a scholarship award. Students Kelli Payne and Hannah Lane won the cake competition, both receiving scholarships toward their education at The Restaurant School.

The Restaurant School pastry arts students Hannah Lane (left) and Kelli Payne (right) pose with their winning cake.

This year, LDEI's celebrated anniversaries included: Boston, 50 years; Dallas, 25 years; Philadelphia, 25 years; San Francisco, 20 years; Seattle, 20 years; Houston,15 years; and Cleveland, 5 years.