ON THE INSIDE
SALON OF CULINARY ART
The Société Culinaire Philanthropique
presents the 142nd Salon of Culinary
Art, held in conjunction with the 94th
International Hotel/Motel & Restaurant
Show, Nov. 14-16, at the Jacob K. Javits
Convention Center, New York. Professional,
student and amateur participants from
around the world showcase their skills
using traditional and modern techniques
to present current trends in the culinary
world. For more information, visit www.
societeculinaire.com.
Le Cordon Bleu will release two new books in 2011: Le Cordon Bleu Cuisine Foundations (Delmar Cengage Learning, 2011, $59.95) and Le Cordon Bleu Cuisine Foundations: Classic Recipes (Delmar Cengage Learning, 2011, $24.95). Le Cordon Bleu Cuisine Foundations will serve as a guide to French culinary technique and Le Cordon Bleu Cuisine Foundations: Classic Recipes pays homage to generations of chefs who have upheld and passed on their passion for cooking. To purchase, visit www.cengage.com/community/culinary. NEW READS (Delmar Cengage
NEW “SAVORING
THE BEST OF WORLD
FLAVORS” DVD
Travel the world
and experience
the cuisines
of Greece and
Japan without
leaving home
with a free copy of Unilever Foodsolutions’
“Savoring the Best of World Flavors: Greece
and Japan” DVD, presented in association
with The Culinary Institute of America.
Steve Jilleba, CMC, CCE, AAC, corporate
executive chef at Unilever, and Elizabeth
Andoh, a leading English-language authority
on traditional Japanese food, take viewers
around the world and speak with local chefs
and food authorities. To request a free copy,
visit www.unileverfoodsolutions.us/dvd_offer.
RECIPE CONTESTS
The California
Table Grape
Commission
invites chefs to
create an original
recipe featuring
California grapes
and enter its Foodservice Chef Recipe
Contest by Nov. 1 for a chance to win
$1,500, $1,000 or $500. More at www.
grapesfromcalifornia.com.
Kindergarten
through 12th
grade school
foodservice
directors and
menu planners are
invited to enter
the USA Rice Federation’s annual Healthy
Rice Bowls Contest, now through Nov. 5.
Feature healthy rice bowls on your school's
lunch menu and send in a description of
your dish and a photo of students enjoying
the meal for a chance to win a $500 Visa
gift card and two aroma rice cookers—one
for you and one for your school. More at
www.MenuRice.com/k12ricebowlcontest.
TOP 10 SNACK TRENDS
In August, The Food
Channel announced its
top 10 snack trends,
following research
in conjunction with
Culture Waves, Mintel International and the
International Food Futurists. They are:
• Chip and dip 2.0—new varieties and
flavors (think hummus and falafel chips)
• Small and sensational—substantial
snacks packed with protein
• The drink shift—drinks that contain
good-for-you ingredients
• Goin’ nuts—nuts, granola and fruit that
are tasty and healthy
• Fruits: the low-hanging snack—new
types of fruit take center stage
• Cruising the bars—granolas take on
dairy-free and gluten-free varieties
• Sweet and salty—experiment with
unique flavor combinations
• Yogurt, redefined—yogurt gets a
reputation boost for its healthful probiotics
• Bodaciously bold—Doritos’ Scorchin’
Habanero is just one example of the trend
• Nostalgia’s new again—snack cakes
such as Twinkies and Little Debbies
remain mainstays
Enter Barry
Callebaut’s
Cacao
Barry
L’art du Chocolatier Challenge 2010, now
through Nov. 30. Submit a recipe using the
Cacao Barry brand of premium chocolate
for a chance to win the professional
category’s $10,000 grand prize or the
student category’s $3,000 grand prize.
Finalists will recreate their recipes for
judging in Chicago in January 2011. More
at www.LartDuChocolatier.com.
