ON THE INSIDE
2011 SEAFOOD
CHAMPIONS
NONCOMMERCIAL PRODUCT USE CONTEST
Phillips Foods is calling for
entries for its 2011contest
for noncommercial chefs
and operators using
Phillips branded products.
Share with Phillips Foods
what product was used
and how and describe the
dish, from serving ideas to
full recipes. The contest
runs through Dec. 31. One
grand-prize winner will
be drawn randomly from
all eligible entries received and will receive an iPad 2 with Wi-Fi. Winner will be notified by
Jan. 6, 2012. Each entrant will receive a bottle of Phillips Pineapple Sweet Chili Sauce.
Professionals may enter as many times as they like; only one item per entrant will be
awarded. Enter contest at www.phillipsfoodservice.com/noncommercialpromo.
The Monterey Bay Aquarium honored
its 2011 Seafood Champions May 19 at
the annual Sustainable Foods Institute,
Cooking for Solutions, at the aquarium.
The honor recognizes individuals who
have embraced the mission of the
Monterey Bay Aquarium’s Seafood
Watch program to secure a future for
healthy oceans.
The 2011 Seafood Champions are: Dory
Ford, chef/owner, Aqua Terra Culinary,
Pacific Grove, Calif.; Paul Johnson,
president/founder, Monterey Fish
Market, San Francisco; Logan Kock,
vice president, Strategic Purchasing &
Responsible Sourcing, Santa Monica
Seafood, Rancho Dominguez, Calif.;
Clare Leschin-Hoar, journalist, La Jolla,
Calif.; Martin Reed, owner, ilovebluesea.
com; Grant Spickelmier, assistant
director of education, Minnesota Zoo,
Apple Valley, Minn.; and James Waller,
executive chef, Monterey Plaza Hotel &
Spa, Monterey, Calif.
CALLING ALL SCHOOL-
FOODSERVICE STAFF
Schools are invited
to create fruit-themed photos and
videos to compete
for a grand prize
of $1,000 and 10
cases of DOLE Fruit
Bowls in the DOLE
Fruit Flash Mob contest, through Nov. 30.
Gather a group of school foodservice staff
and students/customers in the school
cafeteria and/or dining areas. Create
and perform a story/play/dance that
incorporates fruit and fruit themes and
promotes healthy eating and a healthy
lifestyle, and capture the performance on
film or photo. For contest/entry details, visit
www.dolefoodservice.com/fruitflashmob.
READ THIS!
Essentials of Nutrition
for Chefs (Culinary
Nutrition Publishing,
2010), by Catharine
Powers, MS, RD, LD,
and Mary Abbott Hess,
LHD, MS, RD, LD, FADA
The Art of Beef
Cutting: A Meat
Professional’s
Guide to
Butchering and
Merchandising
(John Wiley & Sons, Inc., 2011), by Kari Underly
This 400-page textbook looks at nutrition
through the lens of food. Chefs, food writers,
culinary educators and students will learn
how to prepare food that is both healthful
and delicious. Essentials of Nutrition for Chefs
has information on essential nutrients and
phytochemicals, healthful cooking techniques,
flavor, communicating nutrition messages and
meeting the needs of health-conscious diners.
It contains charts, resource lists, case studies,
best practices, analysis of current/emerging
issues and advice from chefs/nutrition experts.
This instructional guide for “serious
home chefs” could also find space
on professional chefs’ and students’
bookshelves. The Art of Beef Cutting
covers all the fundamentals of butchery,
with full-color photos of cuts and
step-by-step instructions on cutting
techniques, beef-cutting tools and
cooking methods.
