March 2011, Volume 35, Number 3
12 Value for Money
Chefs offer 14 ways to get more
value for the dollar.
Chefs share secrets to perfect
Your Way, My Way, a New Way
Understanding personalities can
help build harmony and innovation
in the kitchen.
Reinventing Eggs Benedict
A host of ingredients lend new
flavor combinations and textures
to an old favorite.
20 A Cut Above
Every chef has a favorite knife
that is an integral part of work in
24 On the Hoof
Lamb, a tasty red-meat alternative,
is gaining a foothold with diners.
With spring comes a host of
tantalizing ingredients with which
to craft desserts.
Birds of a Feather
Poultry species might have a lot in
common, but preparation methods
distinguish one bird from another.
7 President’s Message
8 On the Inside
42 At the Bar
46 A Toast
53 ACF Culinary Team USA
54 ACF Board of Directors/American
Academy of Chefs Candidates
2011 Events Series
On the Cover: Stephen Hodge, CEC,
senior executive chef for ConAgra Mills,
Inc., pairs Ultragrain Pasta™ with Wisconsin
white and yellow sharp cheddar varieties
in this macaroni and cheese, a popular
comfort food with the added benefit of
Cover photo: Ultragrain Pasta™