National Culinary Review

PRESIDENT'S MESSAGE continued from page 7

The new year brings predictions of what’s to come in the food world, as reported in our January issue. Since then, other organizations have announced what they foresee as headlines for 2011.

The FoodChannel.com says canning will
enjoy a comeback, layoffs will lead to more
men cooking at home, local will stay at the
forefront, social media and food applications
will continue to keep our attention, small
businesses will take the limelight, rooftop
gardens will grow and chefs will bring
change to the nation’s schools.

2011 FOOD PREDICTIONS ABOUND

influenced by the Habsburg dynasty in Austria and Spain with John Kanadu, CEC, CCE, chef-instructor at Le Cordon Bleu College of Culinary Arts—Atlanta.

McCormick & Company Inc., released its top10 flavor pairings, including fennel and peri-peri sauce, pickling spice and rice vinegar, roasted curry powder and wild mushrooms and thyme and stone fruits.

DID YOU KNOW?

February is career and technical education month. Celebrate educators who are making a difference, and take advantage of the Association for Career and Technical Education’s Educator Resource Center at www.acteonline.org/erc.aspx for a lesson plan library, tutorials and more.

NRAEF LAUNCHES
FUNDRAISING EFFORT

2010 HEALTHY EATING
CONSUMER TREND
REPORT

Maybe you have diners who must eat gluten-free, but still want the most flavorful dishes. J. Stewart Singleton, CFPM, CHM, a foodservice consultant in Atlanta, will help you gain an understanding of grains, fiber and especially gluten in this session sponsored by MenuMax. He will also discuss how to properly prepare gluten-free foods safely, a vital part of catering to your gluten-intolerant consumers. And if you want to take your plating and presentation techniques up a notch, learn how from Gui Alinat, CEC, a culinary instructor at The International Culinary School at The Art Institute of Tampa. He will demonstrate various plating techniques in this session sponsored by American Technical Publishers.

The National Restaurant Association Educational Foundation (NRAEF) recently launched a fundraising initiative for its ProStart program with the goal of raising $3 million in 2011. The organization is well on its way with more than $1 million secured from supporters that include American Express Foundation, Brinker International and The Coca-Cola Company, Golden Corral, J. Willard and Alice S. Marriott Foundation, McCormick For Chefs, PepsiCo Foodservice Division, Popeyes® Louisiana Kitchen, Sysco, and Yard House and Firehouse Subs. For more information, call NRAEF at (800) 765-2122 or visit www.prostart.restaurant.org.

According to Technomic, half of consumers want healthier menu items, but only about a quarter of them actively consider nutrition when dining out. In an effort to help restaurants, manufacturers and suppliers stay on top of consumer attitudes and trends as they relate to healthy eating, Technomic released its 2010 Healthy Eating Consumer Trend Report in November 2010. The report finds that only 19% of consumers feel that food described as "healthy" on the menu does not taste as good as other options. Also, only 16% of consumers place complete blame on the restaurant industry for America’s obesity epidemic. For more information, visit www.technomic.com.

Finally, relax and enjoy flights of beer and cheese while exploring modern uses of dairy in small plates. Mark Molinaro, CEC, executive chef with New England Culinary Institute, Montpelier, Vt., will help you explore sponsor Cabot Creamery Cooperative’s Greek-style yogurt, butter and crème fraîche in tastings paired with complementary beer from Harpoon Brewery, Boston.

Visit acfchefs.org to find out when and where these sessions and many others will be held.

At the end of the day, this is what makes our industry so rewarding: the opportunity to educate ourselves while nurturing valuable relationships. I hope to see many of you in the coming months.