ON THE INSIDE
CHEFS COLLABORATIVE
RELEASES SALMON
REPORT
Eve Felder,
managing director
of The Culinary
Institute of America,
Singapore, was
honored by the
Women’s Venture
Fund with the organization’s Highest Leaf
Award at a ceremony in New York June 8.
The Highest Leaf Award is presented to
women who are role models and leaders
in their field and demonstrate how women
can influence the business world through
innovative strategies and creative ideas.
Felder
EVE FELDER RECEIVES
HIGHEST LEAF AWARD
In May, Chefs Collaborative announced
the release of its sustainable food report
for spring, “The Straight Answer when
Sourcing Salmon,” which was timed to
coincide with the opening of the Alaska
salmon season and aimed to help chefs
make informed purchasing decisions
at a time when restaurants all over the
lower 48 are considering featuring wild
salmon on their menus. From determining
quality and freshness to outlining the
environmental and ecological issues
with both wild and farmed salmon, the
report aims to make salmon sourcing less
complicated. To download the report, visit
www.chefscollaborative.org/category/articles.
PRESIDENT'S MESSAGE
continued from page 7
Education is our main focus, and we will
have outstanding educational opportunities
throughout the convention. Celebrity chef/
author/TV personality Alton Brown will
lead a session on salt Sunday morning
before the trade show opens. He will hold
a book signing during the trade show at
the Diamond Crystal booth.
have your blood pressure checked, your
cholesterol measured or have a relaxing
chair massage.
We will feature more than 50 seminars,
demos and workshops, including sessions
on cheese, foie gras, beer and tequila
tasting, farmers markets, community
kitchens, heirloom grains/beans and
bread. There is something for everyone.
Monday night we will take a short ride
from the entrance of the Gaylord Texan to
the property’s Glass Cactus nightclub. This
is a great opportunity to network with your
colleagues while enjoying the libations
and food prepared by the culinary staff.
Take this time to reach out to our student
culinarians, as they are the future of our
federation. We need to embrace and
nurture them so that they become more
involved in our organization.
Attend the trade show, which opens at
noon Sunday and concludes Monday at
4 p.m. Support the many sponsors and
exhibitors, and thank them for being part
of the convention.
The competition kitchens will be
the venue for the ACF National
Championship: Cooking for Life, which
features teams from Sodexo, Morrison
Management Specialists, Texas Health
Resources, Atria Senior Living and HCA
Healthcare. Also, the USDA Recipes for
Healthy Kids finalists will compete.
Finally, we will celebrate the conclusion of
the convention at the President’s Grand
Ball, where we will announce U.S.A.’s Chef
of the Year™, Chef Educator of the Year,
Pastry Chef of the Year and Student Chef
of the Year, and winners of the Baron H.
Galand Culinary Knowledge Bowl and the
Student Team National Championship. We
will also formally introduce members of the
new board of directors. After the President’s
Grand Ball, please join me as we celebrate
next year’s national convention destination,
Orlando, Fla.
10
Visit the ACF Gathering Spot to see
a cold food display by ACF Culinary
Youth Team USA, meet members of
ACF Culinary Team USA and learn
about the exciting event line-up for next
year from each of the 2012 regional
conference host chapters. Don't miss the
ACF Wellness Pavilion, where you can
Remember, it is important to participate in
all our gatherings, whether meal functions,
General Session or the trade show. Be in
the right place at the right time, and you
may walk away from Grapevine with one
of several great prizes.
