CONTENTS
January 2011, Volume 35, Number 1
16
30
40
Features
12 Business Better than Usual
Chefs find professional and
personal balance working in
business and industry.
26
Side Predictions
What’s coming to the side of the
plate in 2011?
30
16
Extending the Season
When growers and chefs
collaborate, all-year-round
sourcing and preserving
is the result.
Back to Our Roots
Root vegetables star on winter menus.
34
Salt Smarts
Upgrade a core ingredient.
37
20
Value in Catering Isn’t Just
About Price
Drinks that Go Pop
Restaurants are putting the sizzle
back into soda.
40
Flavors
22 Wings Have Flown the Coop
A popular menu item gets a
makeover;with;new;flavor;profiles.
Desserts Go Green
Matcha has become the darling
ingredient of pastry chefs who
infuse it into desserts.
Departments
7 President’s Message
8 On the Inside
48 At the Bar
52 A Toast
54 Newsworthy
57 History
58 Certification
59 ACF Culinary Team USA
60 2011 Events Series
66 Menu Engineering
67 Marketplace
44
Gifts from the Sea
Chefs and diners celebrate the
bounty of the deep.
On the Cover: Wings are big, especially
with college students, and Ha Tran,
production chef at Purdue University,
West Lafayette, Ind., serves these Asian-style duck wings at the international
station in the university’s dining court.
Cover photo: Maple Leaf Farms
