ON THE INSIDE
NEW READS!
In Modern Batch Cookery
(John Wiley & Sons Inc., 2011),
$65, The Culinary Institute
of America’s Victor Gielisse,
CMC, CHE, AAC, and Ron
DeSantis, CMC, AAC, offer
up-to-date information about
volume cooking with a focus on nutrition and
smart menu planning. The 450-plus pages
feature more than 200 healthy large-batch
recipes, conversion charts, and a range
of topics from stocks to brunch and from
sandwiches to reception foods.
In 150 Projects to Get
You Into the Culinary Arts
(Barron’s, 2011), $21.99,
the latest in Barron’s Aspire
Series, Mark William Allison,
dean of culinary education at
Johnson & Wales University,
Charlotte, N.C., offers aspiring chefs the
practical information they need to launch a
successful career. The book also includes
a series of self-teaching tutorials that cover
fundamental culinary skills, from serving
techniques to standard kitchen procedures.
PRESIDENT'S MESSAGE continued from page 7
time until they reach the pinnacle of the
certification ladder, certified master chef
(CMC®) or certified master pastry chef
(CMPC®). Certification is proof that we
are always learning.
We have competitions that assist
us in honing our skills in the art of
preparation and cooking. Recently,
I was at the ACF-sanctioned 36th
Annual United States Army Culinary
Arts Competition at Fort Lee, Va.,
where I witnessed members of the
military come from all over the world to
compete. This year, there were more
than 600 entries, and the success of this
event is that each and every one of the
competitors learned something new.
Finally, our four regional conferences and
national convention are excellent venues
for learning. We have just completed two
of our four regional conferences, and they
had great educational programs attended
by many of our members. I encourage
you to participate in one of the remaining
two regional conferences or our national
convention in Dallas.
Remember, you are investing in your future.
APPLY FOR AN LDEI LEGACY AWARD
Les Dames d’Escoffier (LDEI) International is currently seeking
applicants for its 2011 Legacy Awards, which offers three
women who are not LDEI members the opportunity to spend a
week learning from award-winning Dames. Margaret Chisholm,
executive chef at Culinary Capers Catering, Vancouver, British
Columbia, will host the culinary winner; Carolyn Wente, CEO of
Wente Family Estates, Livermore, Calif., will host the wine winner;
and Paula Lambert, founder/president of Mozzarella Company, Dallas, will host the culinary
entrepreneurship winner. Applicants must have at least four years of experience and currently
work in the food or fine-beverage industries. Winners will receive compensation for travel and
hotel accommodation for six nights. Visit www.ldei.org, and apply by April 25.
RESTAURANT NEWS FROM THE NRA
Learn about seven chefs and
authors who were influential
in the creation of American
cuisine and discover some of
their recipes in The Founders
of American Cuisine: Seven
Cookbook Authors, with
Historical Recipes (McFarland, 2011), $38,
by Harry Haff, CEC, CCA, a chef-instructor
at Le Cordon Bleu College of Culinary
Arts, Atlanta. The book describes the
lives, careers and significance of Amelia
Simmons, Mary Randolph, Miss Leslie,
Mrs. Abby Fisher, Lafcadio Hearn, Charles
Ranhofer and Victor Hirtzler.
Research released by the National
Restaurant Association (NRA) in
February shows that nearly 50% of
restaurants are now owned by women,
that restaurants employ more minority
managers than any other industry and
that Hispanic restaurant ownership has
increased 42% in the past five years.
NRA recently launched its “America
Works Here” advertising campaign to
highlight some of the industry’s most
impactful statistics and tell “chapters” in
the restaurant industry’s story. Visit www.
restaurant.org/americaworkshere.
