April 2011, Volume 35, Number 4
12 Retention without Tension
Retaining your team of
employees—and keeping them
happy in their work—could be as
simple as sharing a smile.
Chefs elevate appetizers with new
18 Making Waves
Genetically modified and farm-raised “green” salmon swim into
22 Cheese Comfort
Cultures worldwide lend their
cheese traditions and flavors to
the American palate.
As pies take center stage, guests
enjoy everything from savory to
sweet, individual to one-bite, and
even pie blended into a shake.
Time for Tea
Do it right, and tea can bring
profit, style and satisfaction to
Queen of Green
When kale gets the royal
treatment in the hands of inspired
chefs, diners eat it up.
Lamb—a relatively small-bit player
in the past—is finding fans as chefs
create hard-to-resist menu items.
7 President’s Message
8 On the Inside
44 At the Bar
48 A Toast
53 American Academy of Chefs
56 ACF Culinary Team USA
58 2011 Events Series
66 Menu Engineering
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