ON THE INSIDE
Insider continued from page 9
What advice do you have for young people
coming into the industry?
When I first started cooking, I was a little
cocky, but once I started working with great
people, that quickly vanished. Be humble,
and work harder than the guy next to you.
What gives you pleasure on the job every day?
I love solving problems, and in the
restaurant industry, there is never a
shortage of problems.
WHAT’S IN YOUR
and The Idaho
have teamed up
to co-sponsor the "What's In Your Pantry"
foodservice recipe contest. From July 1,
2010, through Sept. 30, 2010, foodservice
operators and culinary students can submit
recipes using fresh, frozen or dry Idaho
potatoes, ½ ounce of Fresh Gourmet
Crunchy Toppings and anything they have
in their pantries to win prizes. The top three
recipes from each potato category will
receive $150, and the best recipe overall
will win an HD television valued at $2,500.
Maple Leaf Farms is
calling for entries for
the 2010 Discover
Duck™ Chef Recipe
through Sept. 10.
(chef, sous chef or lead line cook in a
restaurant or noncommercial foodservice
establishment) and students currently enrolled
at professional culinary schools will create
up to three original recipes that showcase
duck in an appetizer, soup, salad or entrée.
Recipes must include a Maple Leaf Farms
duck product. Grand-prize-winning recipe
will receive $5,000, second place $3,000
and third place $1,500. Contest is open to
U.S. residents, 18 years old or older. Contest
rules and entry details are available at
BLOGGERS, ENTER TO
WIN A TRIP TO NEW
are invited to
Contest now through Oct. 31. One
grand-prize package of a trip for four to
New Zealand, valued at $10,000, will
be awarded. Each month, a semifinalist
will be chosen, and six semifinalists will
advance to the final contest. The winner
will be announced in November. To enter,
contestants must blog about the benefits
of the nutritious kiwifruit or why New
Zealand’s Bay of Plenty is appropriately
named, using text, videos or photos.
For official rules and to enter, visit
For a complete list of qualifying Fresh
Gourmet and Idaho Potato products and full
contest rules, visit www.idahopotato.com/
whatsinyourpantry or the company websites,
The Maine Lobster Council (MLC) recently
launched its Chef Ambassador Program,
designed to help raise the profile of Maine
lobster nationwide. MLC will sponsor
leading chefs at top culinary, sustainability
and fundraising events by providing
them with Maine lobster and promotional
materials. Chef ambassadors are: Wilfred
Beriau, CEC, CCE, AAC, department
chair, culinary arts, Southern Maine
Community College, South Portland,
Maine; Stephen Corry, chef, five fifty-five,
Portland, Maine; Rob Evans, chef/owner,
Hugo's, Portland; Clark Frasier and Mark
Gaier, chefs/owners, Arrows Restaurant,
Ogunquit, Maine; and Tracy O'Grady, chef,
Willow Restaurant, Arlington, Va.
CHEFS JOIN TO PROMOTE MAINE LOBSTER
Clark Frasier, left, and Mark Gaier are
two of the six members of the newly
formed Maine Lobster Council Chef