CIA releases first two books of food selection series

The Culinary Institute of America (CIA), in conjunction with Delmar Publishing, has released the first two books in a multi-part Kitchen Pro series designed for chefs, foodservice managers, purchasing agents, suppliers, vendors, retailers, culinary students, instructors and food enthusiasts.
Meat: Identification, Fabrication and Utilization, by Thomas Schneller, and Fish and Seafood: Identification, Fabrication and Utilization, by Mark Ainsworth, describe both traditional and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing.
The full-color, hard-bound texts also demonstrate basic preparation methods in step-by-step format and offer tested recipes using both classic and contemporary cooking techniques. Other topics covered in the book are prevailing consumer and foodservice issues such as local sourcing, heritage breeds, animal production practices, maximizing secondary cuts to control food costs, and flavors and cooking methods that meet diner demands while increasing restaurants' check averages.

The Kitchen Pro Series comprises six components, four of which will be released later this year and next. For more information, visit www.culinary.delmar.com.

U.S. team named champions at international cooking competition

American Culinary Federation (ACF) Culinary Youth Team USA, a team of culinary students representing the United States, placed first overall at this year's Knorr World Culinary Grand Prix, a biennial competition during ScotHot, Scotland's largest exhibition for foodservice and hospitality held from March 2 to 4, in Glasgow, Scotland. The team of chefs 25 years old or younger competed against eight international teams and won three gold medals with its representation of American cuisine, from macaroni and cheese to barbecue.

The competition covered three categories: a three-course plated meal, a five-course served hot and displayed cold and a demonstration of various skills for a group of spectators. Judges evaluated mise en place and cleanliness, correct professional preparation, arrangement and presentation/innovation and taste.

"The team did a great job overall and received fantastic comments on its appetizer," said Steve Jilleba, team manager and corporate executive chef of Unilever Foodsolutions, Lisle, Ill., in a statement. "The team earned the highest scores in both cold and hot kitchens and did an outstanding job representing American cuisine."

Along with the United States, England, Germany, India, Ireland, Luxembourg, Malta, Scotland and Wales were represented at the competition. Last year, the U.S. team took second place behind Canada.

ADDED 3/17/09: ACF Culinary Youth Team USA members, all students at Professional Culinary Institute (PCI), Campbell, Calif., are: Edalyn Garcia, of Santa Clara, Calif.; Alfonso Mendoza, of Campbell, Calif.; Alison Murphy, of Santa Clara, Calif.; Alyssa Twelker, of Sunnyvale, Calif.; and Keriann Von Raesfeld, team captain, of San Jose, Calif. The team is coached by Randy Torres, director of culinary education, PCI. Congratulations to the team!

Barry Callebaut hires Chicago pastry chef

Barry Callebaut, the world's leading manufacturer of cocoa and chocolate products, hired executive pastry chef Richard Cusick to join its team of technical advisers at the Zurich-based company's Chocolate Academy, which recently opened in Chicago.

executive pastry chef Richard Cusick

Cusick, a graduate of the Culinary Institute of America and an American Culinary Federation-certified executive pastry chef, has been the executive pastry chef at Chicago restaurants Ambria, Everest and Charlie Trotter's. He also was an instructor and chair of the pastry program at the Cooking and Hospitality Institute of Chicago, and currently is a member of the Research Chefs Association's Certification Commission.

In his new role, Cusick will help teach a range of seminars, demonstrations, theoretical courses and practical workshops on chocolate applications and processing techniques. Classes at the Chocolate Academy are specifically designed for artisans and culinary professionals including pastry chefs, confectioners, bakers and caterers.

"Chef Cusick's experience working in the kitchens of some of Chicago's best-known restaurants will be an invaluable resource for the culinary professionals who come to the academy with the goal of improving their skills in working with fine chocolate," said Massimo Garavaglia, president of Barry Callebaut North America, in a statement.

FIU hospitality students mingle and cook at the 2009 South Beach Wine & Food Festival

More than 60,000 people attended the 2009 South Beach Wine & Food Festival last month, an annual fundraiser hosted by Florida International University's (FIU) School of Hospitality (SOH). Here Online Tool Kit compiled some photos showing highlights of the four-day event.

(l to r) 2009 Barilla Best New Student Chef Award winner Arthur Mindermann, FIU SOH dean Joe West and celebrity chef Tyler Florence

FIU SOH students assist Food Network personalities Pat and Gina Neely during a cooking demonstration

FIU students prepare food for celebrity chefs for the festival's Bubble Q event

FIU SOH student Kevin Purdy assists cooking personality Rocco DiSpirito

NBC weatherman and chef Al Roker with FIU SOH student Pamela Burque at the Bubble Q

Photos courtesy of Mitchell Zachs/FIU School of Hospitality

Bucci named Chef Educator of the Year at ACF Conference

Timothy Bucci, certified executive chef, certified culinary educator and associate chef-instructor at Joliet Junior College in Joliet, Ill., received the 2009 American Culinary Federation (ACF) Central Region Chef Educator of the Year award at this year's ACF Central Regional Conference held in Schaumburg, Ill., Feb. 21 to 23. The award honors an active culinary educator whose knowledge, skills and expertise have provided leadership and guidance to culinary students.

(l to r) David Russell, ACF's central regional vice president and Timothy Bucci

Bucci was executive chef at House of Hughes, Crestwood, Ill., before joining the faculty at Joliet Junior College. He holds an associate degree from Joliet Junior College in culinary arts and a bachelor's degree in restaurant hospitality and institutional management from Purdue University Calument, Hammond, Ind. He is a member of ACF Louis Joliet chapter and an ACF-certified culinary judge. He was awarded Educator of the Year from the Cooking and Hospitality Institute of Chicago in 2001 and 2004. As a competitor, Bucci was a gold medalist in individual competition at the 2008 Internationale Kochkunst Ausstellung (IKA) competition in Erfurt, Germany. He also competed at the IKA "culinary Olympics" in Germany in 2004, where he was a silver medalist.

As recipient of the Central Region Educator of the Year award, Bucci will compete for the national title against three other candidates at the 2009 ACF National Convention in Orlando, Fla., July 11 to 14. Candidates will participate in a lecture and demonstration for a panel of judges who will decide the winner.

Lexington College to host open house

Lexington College, a private women's hospitality management degree-granting college, will host its annual "Taste of Lexington" event on March 12 from 5 to 7 p.m. at the school's West Loop campus in Chicago. This year's theme is "Bounty of the Midwest" and will focus on fresh, natural flavors. Students will prepare all the hors d'oeuvres to be available at the event.

Invited guests include prospective students, families of current students and executives of hospitality-related businesses in the Chicagoland area. The event offers a chance to meet students, faculty and staff; tour the campus; and learn about degree specializations in hospitality management.

Sola's Wallack wins Idaho potato challenge

Chef Carol Wallack of Chicago's Sola Restaurant, www.sola-restaurant.com, took first place in the Idaho potato side dish challenge at the South Beach Food and Wine Festival's third annual Burger Bash, hosted by celebrity chef Rachael Ray. Wallack's Idaho Potato Truffle Fries won her a $5,000 donation to Florida International University made by the Idaho Potato Commission in her name. The dishes were judged on a five-point scale based on: use of product, originality, presentation and flavor.

Idaho Potato Truffle Fries

Yield: 45-50 orders

35 lb. fryer oil
30 lb. rendered beef fat
50-lb. box of Idaho russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred) poured into a spray bottle
5 lb. fresh ground Parmigiano-Reggiano
1/2 lb. chives, chopped
Salt, fine

Method (1) Combine fryer oil and rendered beef fat. Heat the fryer to 275°F. (2) Cut the potatoes on the fry cutter with 3/26” blade and place in water. Remove potatoes from water; shake off excess water, and dry. (3) Blanch the potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service. (4) Raise fryer heat to 350° F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. (5) Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. (6) Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-sized glass.