Approved by the ACF for CEHs, this curriculum released in January arrives at a time when mango consumption in the United States is up considerably.

Courtesy of the National Mango Board

The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility—everything operators need to create fresh, delicious and healthful menu items with fresh mango. Culinary-education materials are available at www.mango.org/foodservice/culinary-education.

The Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing-education hours. Viewers may take the online quiz and program evaluation and send to the e-mail provided; the National Mango Board will review and send a certificate.

“In our foodservice program we’re finding that success using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit,” says Megan McKenna, director of marketing for the Mango Board, “but also with understanding the remarkable versatility of fresh mango across all dayparts, in sweet and savory applications.”

Are you preparing students to be kitchen and career ready?

By Paul Sorgule, MS, AAC

Sometimes the military gets it right. The training program that all soldiers must go through is designed to not just prepare individuals physically for the demands of this type of service, but more importantly prepare these same individuals to function as members of a larger entity. The methodologies used are very well thought out, and all conditioning is directly or indirectly focused on a high level of preparedness. Some may call this conditioning excessive, but I think most would agree that the result is a unit of men or women with a common focus and a total commitment to their respective tasks as part of a team.

Apply those same realities to the function of a professional kitchen, and it would not be a stretch to admit that this type of outcome is exactly what is needed from culinary educational programs. The desired outcomes for both the military and programs focused on careers in a kitchen are: respect, attention to detail, professionalism, image, repetition, physical conditioning, teamwork, respect for chain of command, the ability to follow directives, and accepting roles within an organization.

The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF’s new logo on Jan. 6 via a video message at www.acfchefs.org/PresidentsVideoMessage.

The new ACF logo emphasizes the organization’s commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, “The Standard of Excellence for Chefs,” embodies the organization’s mission to enhance professional growth for all current and future chefs.

“It’s an exciting time for ACF, and starting today we are on a new path to growth and global recognition,” said Macrina. “The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable.”

The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization’s more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo’s blue and red colors, has been enhanced to better represent American cuisine.

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit www.MARSFoodservices.com.

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.

To help future foodservice and hospitality leaders serving our nation make the transition from the military to college, The Culinary Institute of America (CIA) has a new member of its admissions staff dedicated to assisting veterans in planning for their post-military careers.

Eric Jenkins, 47, enrolled at the CIA after serving in the U.S. Army from 1984 to 2008. He earned his bachelor’s degree in culinary-arts management last year and will now help guide fellow service members and veterans through the application process. From firsthand experience, the retired Sergeant First Class can explain how to obtain Post-9/11 GI Bill and Yellow Ribbon Program benefits to provide them with a bachelor’s or associate-degree education at the CIA. Jenkins also serves as the staff advisor to the Veterans Association & Auxiliary student organization on campus. He was president of the group as an undergraduate.

An admissions counselor dedicated to veterans is needed at the CIA, where 126 current students have served on active duty in the U.S. Army, Navy, Air Force, Marines and Coast Guard.

Among many professional-development events held last year, the sum of different voices, perspectives and expertise areas was the most valuable take-away.

By Mary Petersen

I was privileged to attend several professional events in 2013 including annual conferences for the American Culinary Federation, the Research Chefs Association, Chefs Collaborative, the American Council for Technical Education the International Foodservice Editorial Council; and the National Restaurant Association, in addition to three CAFÉ events: the first postsecondary Deans and Directors Retreat, the 9^th-annual CAFÉ Leadership Conference and The Science of Baking Workshop.

These events focused on present challenges and offered numerous ideas for coping with the future. I thought I would share (in no particular order) some relevant (to me and perhaps to you) highlights:

A roundup of predictions for this year from the most respected sources.

Courtesy of the Kendall College School of Culinary Arts

Consumers didn’t increase their visits to restaurants in 2013, but when they did visit they spent more. Indeed, consumer spending was up 2% over a year ago, driven by growth in average check size. What does 2014 look like in terms of foodservice patronage? Where will Americans eat, and what and how will they choose to eat when they dine out?

The Kendall College School of Culinary Arts in Chicago keeps its finger on the pulse of menu and dining-out trends, and for 2014 consulted three leading global information companies—plus the National Restaurant Association’s annual What’s Hot culinary forecast that surveyed nearly 1,300 members of the American Culinary Federation—to compile the biggest predictions for the foodservice industry in 2014.

Fast Casual Grows Fast
If last year was a struggle for full-service restaurants, casual dining and midscale/family dining, the fast-casual segment continued its growth trend in 2013, with traffic up 8% in the year ending September 2013 compared to same period a year before, according to The NPD Group. Says Mintel, new fast-casual concepts focusing on customization, quick service and convenience are gaining customers who are willing to pay more for better quality and healthier foods. Better-burger chains, health-focused concepts and made-to-order pizza restaurants are on the rise.

This special-edition flavor forecast commemorates McCormick’s 125th anniversary with predictions for such trending flavors as chamoy sauce, cassava flour and tea.

Hunt Valley, Md.-based McCormick & Company, Inc., a global leader in flavor, unveils its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.

The report, developed annually by McCormick experts around the world —including culinary professionals, trend trackers and food technologists—highlights five top food trends and more than a dozen emerging flavors that will inspire creative and delicious menu innovations for years to come. First launched in 2000, this Anniversary Edition explores how today’s unparalleled connectivity is driving faster-than-ever adoption of new trends and tastes around the globe.

“Today’s expectation when dining out is about exceptional taste experiences, so this Anniversary Edition can be an inspiration point for foodservice professionals,” says Megan Ford, vice president of sales  and marketing, US Industrial Group, McCormick & Company.

Most every restaurant will offer soup, but not every “restoring shop” will have a uniquely delicious apple soup. Says this expert, they should.

By Wendy Brannen

Did you know that restaurants and soup are synonymous? According to my favorite modern source—Wikipedia—the word restaurant, or “something restoring,” was first used in France in the 16th century to refer to a highly concentrated, inexpensive soup sold by street vendors and purported to be an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in these soups, which prompted the use of the modern word restaurant.

Their histories intertwined, it seems no mistake that one is hard pressed to find a decent restaurant that does not serve soup in some form—piping hot or chilled, clear bouillon or thick bisque, vegan or loaded with savory chunks of meat. The preparation and serving choices are as diverse as, well, alphabet soup, as are the regional varieties of this comforting staple, which range from “she-crab” in the Carolina Low Country to something called “snert” served with a sausage over in the Netherlands.

So, if you are a chef seeking your own twist on a signature soup, where do you start? Might I suggest at the beginning of that alphabet soup of options? And, “A is for apple,” after all!