ON THE INSIDE
continued from page 7
NATIONAL PASTA MONTH
USA Rice Federation’s
annual “Healthy Rice
Bowls Contest” for
12th grade (K-12)
menu planners is
accepting entries through Oct. 28. Rice
bowls encourage healthier eating habits in
students, help schools meet the U.S. Dietary
Guidelines recommendation for more whole
grains on the menu and fit students’ desires
for more global flavors.
Royal Rose Radicchio
showcased their country’s cuisine and
performed culinary demonstrations using
foods from South Africa. Two ACF teams
went to Cape Town and Durban. The
Durban team was hosted by Sun Coast
Hotel and Towers, where we featured
menu items from New England, Louisiana,
the Southwest and the Pacific Northwest.
Celebrate National Pasta Month in October
with these suggestions from the National
Pasta Association, Washington, D.C.
• Learn to cook perfect pasta.
• Plan a Columbus Day pasta party.
• Celebrate United Nations Day, Oct. 24,
Other activities included several marches
by the chefs to show our presence and
demonstrate why we were in South Africa.
We also visited some of the benefactors
who had given to the cause. For more
information about the World Chefs Tour
Against Hunger, visit worldchefstour.co.za/.
with an international pasta menu.
• Serve a warming pasta soup.
Winners will be promoted on USA Rice’s
foodservice website, MenuRice.com. The
grand-prize winner will receive a $250 VISA
gift card toward his/her school’s education
fund, and two Aroma rice cookers—one
commercial-size cooker for the school and
one consumer-size cooker. First and second
runners-up each receive a commercial rice
cooker for his/her school.
• Substitute a new shape in a popular dish.
• Prepare pasta salad for tailgate parties.
• Serve comfort foods such as macaroni
and cheese, spaghetti and meatballs,
• Add a new pasta shape to your repertoire.
• Improvise by adding spices and other
ingredients to pasta.
For entry information, rules and regulations,
Try the recipe for the dish shown above at
I want to recognize the ACF members
and family members who came to South
Africa on their own time and spent 10 days
or more to promote the cause. They are:
Roger Duran; Scott Gilbert, CEC, AAC;
Christopher Johns; Keith Keogh, CEC,
AAC; Victoria Keogh; Trisha LeBlanc;
Michael Minor, CEC, AAC; Michael
Pennington; Clayton Sherrod, AAC; and
Sharon and Shirley Sherrod. Thank you for
making a difference in the lives of children.
FOOD TRUCKS STILL HOT
The National Culinary Review | October 2011
• Nearly six out of 10 (59%) American adults ay they would likely visit a food truck if their favorite restaurant offered one. • Food trucks have a more noticeable presence in communities in the West and Northeast than in other parts of the U.S. • Nearly one-fifth (18%) of consumers saw a food truck in their community this summer. • More than a quarter (28%) of those
consumers made a purchase.
Research from the National Restaurant
Association confirms that food trucks
continue to be a hot foodservice trend, with
consumers showing increasing interest in
• Consumers found food trucks as follows:
73% on the street; 54% in an area
where food trucks typically gather; 39%
from a friend; 13% through social media.
Child nutrition and obesity is a major
concern throughout the world, and here in
the U.S. it is important that we, as chefs,
do our part to educate children about
nutritious foods and healthy lifestyles. Oct.
16 is National Childhood Nutrition Day, and
in 1995, Chef & Child reached out across
America with its first national awareness
campaign. This year, chefs in ACF chapters
nationwide will hold events focused on
nutrition and ending childhood hunger. For
program ideas, visit www.acfchefs.org/
CCF. I ask each of you to reach out in your
communities and make a difference for our
children as ACF continues its efforts in the
areas of childhood nutrition and obesity.