ON THE INSIDE
WISCONSIN CHEESE
NAMES CHEF
AMBASSADORS
Eleven chefs were named to the Wisconsin
Cheese Chef Ambassador program in
May. They began their service with a
cheese “immersion tour” of Wisconsin that
included visits to seven cheesemakers.
Sponsored by the Wisconsin Milk
Marketing Board (WMMB), the program
connects Wisconsin cheese and the state’s
legendary cheesemakers with the best
chefs in the country. The program, now in
its seventh year, includes 46 distinguished
chefs. This year it boasts its largest class—
a diverse group of chefs ranging from
culinary instructors to fine-dining executive
chefs. The new ambassadors will cook with
Wisconsin cheese and develop innovative
menu applications, some of which will be
featured in their restaurants. For more
information, visit Eat WisconsinCheese.com.
New Wisconsin Cheese Chef
Ambassadors are, (front row, l. to r.):
Benjamin Ford, Ford’s Filling Station,
Culver City, Calif.; Adam Siegel,
Bartolotta’s Lake Park Bistro and Bacchus,
Milwaukee; Julian Alonzo, Brasserie
8½, New York; Dean Maupin, Clifton
Inn, Charlottesville, Va.; (middle row, l. to r.)
Bart Black, Redstone Golf Club, Humble,
Texas; Jorge de la Torre, Johnson &
Wales University, Denver; Judy Gilliard,
host of the “Judy a la carte” show and
author, Lincoln, Neb.; Scott Anderson,
Shepherd University, Shepherdstown, W.Va.;
(back row, l. to r.) Eric Wadlund, Spencer’s
Restaurant, Palm Springs, Calif.; Brandt
Evans, Blue Canyon Kitchen & Tavern,
Twinsburg, Ohio, Rockwall, Texas, Missoula
and Kalispell, Mont.; Tim Tesch, Lund Food
Holdings, Inc., Minneapolis.
Recent research from Mintel Menu
Insights found that snacking is the new
way to order at restaurants. Menu items
that contain the descriptors “snack,”
“snackable” or “snacker” have increased
by 170% since 2007, and growth is
expected to carry on as restaurants
continue to explore this new trend.
SNACKING AT RESTAURANTS LATEST TREND
amount spent was $4.26 per person versus
Consumers are more likely to visit
restaurants in the early and late afternoon for
snacks, the 3-6 p.m. time slot being most
popular with 37% of Mintel’s respondents.
Spending, however, peaks in the early
evening. While only 19% of respondents
purchased snacks from a restaurant
between 6 p.m. and 8 p.m., the average
The majority of snackers (64%) look for a
beverage when snacking, whereas 61%
opt for something portable. Meanwhile,
a little more than half (52%) crave an
indulgent snack, and 50% want something
salty to nibble on. Only 32% of snackers
choose a healthy option, which counteracts
the health-conscious trend that is being
seen in the restaurant industry.
DELGADO COMMUNITY
COLLEGE OFFERS NEW
DEGREE
Delgado Community College, New Orleans, is
now offering a pastry arts associate of applied
science degree in the culinary arts and
hospitality department. Dr. Mary Bartholomew,
CCE, is the program director, and assistant
professor Jon Petrie, CEPC, is the lead
instructor of the pastry program. Students will
learn basic and advanced baking, traditional
and contemporary desserts, artisan breads,
and chocolate and sugar showpiece designs.
For more information, call (504) 671-6199 or
visit www.dcc.edu.
