CONTENTS
March 2011, Volume 35, Number 3
12
24
32
Features
12 Value for Money
Chefs offer 14 ways to get more
value for the dollar.
28
Sticky Situation
Chefs share secrets to perfect
pasta-and-sauce pairings.
16
Your Way, My Way, a New Way
Understanding personalities can
help build harmony and innovation
in the kitchen.
32
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
the kitchen.
Flavors
24 On the Hoof
Lamb, a tasty red-meat alternative,
is gaining a foothold with diners.
36
Open Season
With spring comes a host of
tantalizing ingredients with which
to craft desserts.
40
Birds of a Feather
Poultry species might have a lot in
common, but preparation methods
distinguish one bird from another.
Departments
7 President’s Message
8 On the Inside
42 At the Bar
46 A Toast
48 Newsworthy
51 History
52 Certification
53 ACF Culinary Team USA
54 ACF Board of Directors/American
Academy of Chefs Candidates
2011 Events Series
Menu Engineering
Marketplace
58
66
67
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
whole-grain pasta.
Cover photo: Ultragrain Pasta™
