Chef Guide for Chefs: 2003-08-05 Chef2Chef Newsletter

Table of Contents
August 2003 Newsletter

	Chef of the Month: Cary Neff
	Cynthia's Corner: Does anyone really NOT like Chocolate?
	All About Zucchini
	Last Month's Winners and this Month's Giveaways!
	Chef2Chef.net Culinary Grants Available
	Recent News from the News Desk
	Visit the new vendors in our Market Place
	Recipe: Salmon Florentine Fillo Rolls

Our Last Newsletter
Access our last issue HERE

	Looking for a great Salad Recipe?
	NY Chef offers timely Tips for Kitchen Safety
	Feeling Lucky? Register to Win!
	Montezuma Navajo Project, Only 30 Days left to Donate!
	Visit the Market Place
	Recent News from the News Desk
	Recipe: Southwestern Bean and Corn Salad from Crisco.com

"Chef of the Month" Cary Neff

Neff apprenticed at the famed French restaurant Jimmy's Place, where he met his mentor, Yoshi Katsaturma. Of the Japanese-born and French-trained Katsaturma, Neff says, "He is my culinary hero. I learned from Yoshi how to make food that is pure on many different levels."

His current position is as the executive chef of La Costa Resort and Spa. In this position, Neff leads the resort's 50-person kitchen staff and is responsible for the menu development of the resort's three dining venues. These include Legends California Bistro, the Poolside Terrace Café and The Rancho Grill, a new restaurant slated to open in Fall 2003. Neff is also lending his expertise to a special menu offered by The Chopra Center at La Costa Resort and Spa.

For the rest of the story, recipes and a chance to win one of his outstanding cookbooks Click Here

Chef Cary Neff

Cynthia's Corner: Is there anyone who really, truly does not like chocolate?

I suppose there could be, but frankly, I have NO clue as to why they would not. I started thinking about chocolate this morning, mainly because a friend wanted to know the difference between regular chocolate and German's chocolate. So I did a bit of research into the different types of chocolate, and where chocolate comes from...

"Real" chocolate is made from chocolate liquor, which is produced from cocoa pods. (Not really "liquor", just processed from the pods.) Beans are dried in the sun then roasted, then they are cracked open and the kernels are separated from the shells. The kernels are then ground up to release the cocoa butter, carbs and proteins, which are all in the thick liquid oil called chocolate liquor. The refining process continues until the mixture ends up as a coarse chocolate or powder.

For the rest of the story and 6 great chocolate recipes Click Here

All about Zucchini from Crisco.com

A great aspect of zucchini is its versatility, especially considering how easy it is to grow. You can grill it, steam it, shred it, deep-fry it, put it in muffins, throw it on top of pizza—the list just goes on and on. Any way you slice it, we have some delicious and innovative recipes to help you plow through your zucchini harvest.

Summer is hands down the best time to buy zucchini. Although the vegetable is available all year, its prime growth period is late summer, when its natural flavor is strongest. Zucchini tastes best when young, small, and heavy. Overgrown zucchini tends to lose its taste.

For tips on buying, storing and cooking with zucchini and seven great recipes including the classic Zucchini Bread recipe, CLICK HERE

HOT August Giveaway

Chef Revival is here to fulfill your on-line shopping needs! In kitchens around the world, Chef Revival is known for its innovative line of chef apparel and products. From the White House to the Ritz-Carlton, flying high on Air Force One or sailing aboard the QE2. A range of over 700 professional culinary products are available to you at the click of a mouse or call 800.352.2433 For Chef Revival products in Canada, contact Chef Canada at 905.842.2433.

This month Chef Revival is giving eight Classic Grilling Sets. Get ready for the grilling season with this heavy duty Grill Sox ($20), Denim Apron ($20),12 Inch Tongs ($5) and a Spice Kit ($25) A $70 Value each! REGISTER TO WIN 8 winners drawn on August 31st.

Last Month's Winners and This Month's Giveaways and Free Stuff!

Feeling Lucky?

Last month, Melia Koerner, Debbie DiSisto, Helen Hudson, Alfred Childress and Brad Coleman each won a copy of Chef Allen Susser's cookbook, The Great Mango Book.

This month you could win a copy of Chef of the Month, Cary Neff's book: Conscious Cuisine CLICK HERE

Last month Chef Revival gave away two sets of Chef Pants and Chef Coats to 6 winners. Each winner receive a Gray Chef Coat and a pair of Kitchen Print Chef Pants PLUS a Green Chef Coat and a pair of Green Fish Chef Pants! A $95 value for each pair. The winners were John McTague, Robyn Markelz, Tracy Ruch, Thais McNally, Richard Toth and Joel Roseman.

This month Chef Revival is giving eight Classic Grilling Sets. Get ready for the grilling season with this heavy duty Grill Sox ($20), Denim Apron ($20),12 Inch Tongs ($5) and a Spice Kit ($25) A $70 Value each! REGISTER TO WIN 8 winners drawn on August 31st

Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here

Chef2Chef 2003-2004 Scholarships

Chef2Chef is pleased to announce that we have established a Scholarship Fund for the 2003-2004 academic year. We want to take this opportunity to thank the loyal Chef2Chef sponsors who make all of this possible.

Applying for a Chef2Chef Culinary Scholarship

If your academic track record is less than perfect, you have come to the right place. At Chef2Chef we believe in giving applicants a second chance based on hard work, merit, character and your commitment to a career in the culinary arts. Our Academic Year starts on September 1, 2003 and ends on August 31, 2004. Scholarships Recipients are announced on January 31, 2004. Tuition Payments will be made on February 15, 2004.

Chef2Chef will award 2 (two) $1,000.00 Tuition-Credit Scholarships.

We have FOUR simple Requirements:

- Complete Application and submit it no later than November 30, 2003.
- Proof to us a financial need and authorize us to verify your information.
- Attend one of these schools on February 15, 2004.
- Participate in the Chef2Chef Forums so we get to know you. You must have at least 100 posts and an essay posted online by no later than December 31, 2003.

Support our Vendors in the Market Place

Louisiana Cookin'

Recipes, recipes and more recipes in Louisiana Cookin'! Each issue is packed with articles on delicious foods, mouth watering recipes, famous restaurants, unique cook styles, fantastic cookbooks and more. Only $19.99 for 1 year (6 issues) No matter where you live, if you enjoy great food, you will LOVE Louisiana Cookin'! http://www.louisianacookin.com

At ChefsPortfolioPlace.com we design, build and display a chef's portfolio on our website. Make your resume stand out in FULL COLOR by adding your portfolio web address!! Potential employers can view online; food pictures, menu samples, food reviews and many other things a resume cannot show.

Not searching for a job? Having an online portfolio works great for your public relations! We work closely with a Certified Executive Chef to compile and display your information into a concise, professional portfolio open for public view on our website. http://html.chef2chef.net/goto.php?id=353

JUST IN.Register to WIN a Free an online Chef's Portfolio Package worth $185. Potential employers can view online; food pictures, menu samples, media exposure and more! Winner drawn on August 15th. http://html.chef2chef.net/goto.php?id=353

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If you're near a fire, you're near a potential accident. Have on hand what firefighters, emergency responders, our U.S. Armed Forces and professional chefs use for treating their burns - - -Water-Jel and Burn-Jel Emergency Burn Care Products. They cool the burn, prevent infection and stop the pain.

You can order an introductory package for just $7.95 plus $2.00 shipping and handling by going to http://html.chef2chef.net/goto.php?id=349 or calling 1-800-645-6789. Our website gives you all the information you need - make the choice of professionals today! Be prepared.

AdventureFoods.com

Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products.

All of our bulk, individual, food items are gluten free, GMO free, all natural, and most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire).

http://html.chef2chef.net/goto.php?id=141 Adventure Foods, Whittier NC 28789; 1-828-497-4113.

CooksCorner.com

The Nation's Largest Kitchen Store: Shop Cooks Corner for all your cooking needs. Featuring thousands of products from Krups, West Bend, Mirro, Wearever, Nesco, Zyliss, Presto, Kitchen Aid, and more! Specializing in hard to find gadgets and fantastic close-out pricing on daily specials!

Bonetector.com

Rack of lamb utensil prevents bones from burning while cooking. No more hassling with tinfoil. Ideal for chefs and home gourmets who want to simplify the cooking process. Free seasonings with your order!

New cooking utensil for rack of lamb. Prevents burnt bones. Essential chef utensil, Bonetector, covers frenched bones when cooking to assure quality presentation. Speeds up preparation & cooking. Spring tension with teeth for tight gripping. Heavy-gauge stainless steel. Dish washer safe. http://html.chef2chef.net/goto.php?id=346

NOTE: Folks, I have a set of these and use them for grilling rack of lamb, elk or veal. I never serve burnt bones any more! This new product belongs in every kitchen.

The Gourmet Institute Weekend
New Concept Restaurant in Miami
Video Shows Talking Food Inventions
Mentorship: the Chef-Apprentice Relationship
An Evening of Incredible Edible Art
The Perfect Purée of Napa Valley Contest
Chef Haeringer makes TV Debut on NBC
Announcing 2003 Bertolli Sous Chef Awards

Free Subscription to Food Arts Magazine

The Magazine for the Foodservice and Hospitality Industry. U.S. residents only Click Here

Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products.

Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.

SALMON FLORENTINE FILLO ROLLS
Recipe from Athens Foods

Ingredients:

10 sheets Athens™ or Apollo™ Fillo Dough
1/3 cup butter (melted) or vegetable oil
4-4 oz. salmon filets, thawed
2 tablespoons lemon juice
2 teaspoons sesame oil
10 ounce spinach leaves, fresh
1/2 cup red bell peppers, small diced
1/4 teaspoon salt
1/4 teaspoon ginger, ground
1/8 teaspoon garlic powder
4 teaspoons sesame seeds

Procedure:

Drizzle each salmon filet with lemon juice.

In large skillet heat sesame oil and sauté spinach and red peppers until spinach is slightly wilted. Add salt, ginger and garlic mixing lightly. Cool mixture, fillings should be chilled and not excessively moist.

Prepare 4 medium fillo rolls by following the directions for Rolls or Strudels on our Shapes & Uses page.

Cut fillo in half lengthwise; divide spinach mixture into four equal portions.

Place spinach mixture on fillo; place salmon on spinach and roll lengthwise tucking in ends as you go. Place seam side down. Score each entree.

Brush fillo roll with melted butter or vegetable oil and sprinkle 1 teaspoon of sesame seeds on each roll.

Bake in preheated 375° F oven for 30 to 40 minutes until fillo is golden brown.

Four servings

Recipe from Athens Foods

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