National Culinary Review - November/December 2011

ON THE INSIDE

TOP 10 SEAFOOD LIST Americans ate 20% more tilapia in 2010 than they did in 2009, propelling it from the No. 5 spot to the No. 4 spot with the single largest gain in consumption on the McLean, Va.-based National Fisheries Institute’s latest Top 10 Seafood List. Shrimp, canned tuna and salmon continue in the top three spots, with tuna increasing from 2.5 lbs. per person in 2009 to 2.7 lbs. per person in 2010. Pangasius jumps 14% to claim the No. 8 slot, up one from 2009. Cod remains at No. 8, but gained 11% over 2009.

2009 2010
Shrimp Shrimp
Canned Tuna Canned Tuna
Salmon Salmon
Alaska Pollock Tilapia
Tilapia Alaska Pollock
Catfish Catfish
Crab Crab
Cod Cod
Clams Pangasius
Pangasius Clams

ENTER GRUYERE
RECIPE CONTEST

4.1

4.0

2.5

2.7

2.04

1.999

1.454

1.450

1.208

1.192

0.849

0.800

0.594

0.573

0.419

0.463

0.375

0.405

0.356

0.341

HISPANIC/LATINO LEADERS HONORED

The Multicultural Foodservice & Hospitality

Alliance (MFHA) honored 20 Hispanic/Latino leaders who have positively influenced and enriched the foodservice/hospitality industry with MFHA’s Tribute to Hispanic Heritage

Pesa, McCormick & Company, Inc.; Marta Hernandez, corporate executive chef, Morrison Management Specialists; Dan Kiernan, executive vice president, Operations, Olive Garden, Darden Restaurants, Inc.; Jesse Luis, vice president, Land Acquisition, Choice Hotels International; Ana Marie Mormando, vice president, Food & Beverage, Bellagio Resort, MGM Resorts International; Bea Perez, chief sustainability officer, The Coca-Cola Company; Jose Luis Prado, president, Quaker Foods and Snacks, PepsiCo Foodservice; Enrique Ramirez, chief financial officer, Pizza Hut, Yum! Brands, Inc.; Robert Rodriguez, chief operating officer, Denny’s Corporation; José Tomas, president, Latin America and Caribbean/chief people officer, Burger King Corporation; Ricardo Valladares, Training & Development, Cracker Barrel Old Country Store, Inc.; John Vegas, regional vice president, sales, Institutional Division, Ecolab, Inc.; and Ric Villarreal, president, Oakwood Temporary Housing.

Restaurant owners and chefs are invited to enter the Gruyere Recipe Contest for Foodservice Professionals, which runs through Dec. 16. Eligible entries will be judged on creativity, novelty, uniqueness of application and flavor quality. The winner will receive a $5,000 cash prize and a five-day, four-night trip for two to Lucerne, Switzerland.

Month, Sept. 15-Oct. 15.

The National Culinary Review | November/December 2011

Those honored are: Jose Armario, executive
vice president, Worldwide Supply Chain,
Development and Franchising, McDonald’s
Corporation; Carlos Cabrera, senior vice
president, Field Operations, Hyatt Hotels
Corporation; Ana Castellanos, vice
president, Human Resources, Oakwood
Temporary Housing; Lourdes Diaz, vice
president, Diversity Relations, Sodexo;
Jose Alberto Dueñas, vice president/
general manager, Pop Tarts, Kellogg
Company; Luis Fuerte, Jr., regional sales
manager, AdvancePierre Foods; Maria Jose
Gatti, director, Diversity Relations, MGM
Resorts International; Lazaro Gonzalez,
president/managing director, McCormick

Contest entries must include complete
recipe(s) using one or more Emmi Roth USA
Gruyere cheese(s): Kaltbach cave-aged
Le Gruyere Switzerland AOC, Le Gruyere
Switzerland AOC, Le Gruyere Reserve
Switzerland AOC, Grand Cru® Gruyere, Grand
Cru® Gruyere Reserve, Grand Cru® Gruyere
Surchoix, and/or private label brand Gruyere
produced by Emmi Roth USA, including Block
& Barrel® Gruyere. Entrants may submit
multiple recipes on separate entry forms. A
digital or printed photograph of the entry is
required with a completed official entry form.