CONTENTS
April 2011, Volume 35, Number 4
22
30
41
Features
12 Retention without Tension
Retaining your team of
employees—and keeping them
happy in their work—could be as
simple as sharing a smile.
30
Seafood Starters
Chefs elevate appetizers with new
seafood twists.
34
18 Making Waves
Genetically modified and farm-raised “green” salmon swim into
the limelight.
Flavors
22 Cheese Comfort
Cultures worldwide lend their
cheese traditions and flavors to
the American palate.
Pie Revival
As pies take center stage, guests
enjoy everything from savory to
sweet, individual to one-bite, and
even pie blended into a shake.
38
Time for Tea
Do it right, and tea can bring
profit, style and satisfaction to
your venue.
41
26
Queen of Green
When kale gets the royal
treatment in the hands of inspired
chefs, diners eat it up.
Gaining Ground
Lamb—a relatively small-bit player
in the past—is finding fans as chefs
create hard-to-resist menu items.
Departments
7 President’s Message
8 On the Inside
44 At the Bar
48 A Toast
50 Newsworthy
53 American Academy of Chefs
54 History
55 Certification
56 ACF Culinary Team USA
58 2011 Events Series
66 Menu Engineering
67 Marketplace
On the Cover: This “inside-out” grilled cheese
sandwich with queso blanco, a versatile Mexican
cheese, and red-onion jam comes from Todd
Downs of FoodSense Inc.
Cover photo: Wisconsin Milk Marketing Board
