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February 1, 2004
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 Two $1,000 Chef2Chef Culinary Student Grants Have Been Awarded! Last year Chef2Chef.net announced the formation of our Annual Culinary Student Grant program. Many applications and essays were received and reviewed for the stated qualifications. Four finalists were selected. A selected group of qualified Chefs who participate in the Chef2Chef Forums and the Chef2Chef principle partners reviewed their posts, read their essays and have select the two recipients. All four of the finalists were deserving and the decision was very hard to make. After two weeks of review and more review, the two grant winners were selected. AND THE WINNERS ARE: Shurry Sue Rollo, attending The California Culinary Academy and Ronald Zabler, attending The Cooking and Hospitality Institute of Chicago. Congratulations from all of us! Tuition payments will be made in the amount of $1,000 for each of them on February 15th, 2004. If you applied and didn't win, are planning on, or are attending Culinary School this coming year, please Click Here for the 2004 - 2005 Chef2Chef Culinary Student Grant requirements. |
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Valentine's Day is Coming! Using select blends of the purest chocolates and finest ingredients, Chef Ruedi, Swiss-born and trained master confectioner has redefined the art of truffle making by taking the classic recipes of his heritage combined with the flavors of the world to conceive unique recipes for each of his creations. GET THEM |  |
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 Chef Revival is here to fulfill your on-line shopping needs! 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. |
Sweeps and Giveaways at Chef2Chef this Month What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory. 8 pairs valued at $97 each will be given away at the end of this month. Register to WIN Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Subscribe Here Chef Paul Prudhomme, creator of Magic Seasoning Blends, offers a FREE sample of his NEW Salmon Magic. Call 1-800-457-2857 for a sample with recipes or Click Here You can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. CLICK HERERegister to win a copy of the Chef of the Month, Silvia Bianco's cookbook, Simply Saute. A must have for your cookbook collection Register to WIN here |
| Advance to a BS Degree in Culinary Management. And get there Online! This program is the perfect choice for working culinary professionals who have an associate's degree in culinary arts or those who want to build on their established culinary skills by learning the business side of the foodservice industry.  - Study human resource management, hospitality law, and ethics.- Develop critical thinking and interpersonal skills. - Understand how to create an environment that appeals to customers. Created for busy people like yourself, The Art Institute Online is the first program that offers the convenience of learning culinary and foodservice management fundamentals via your computer and easy-to-use virtual classroom software. Take Control of Your Career ONLINE! |
| This Week's Recipe: Disgustingly Rich Brownies Yield: 16 brownies Ingredients: 2 cubes (1 cup) butter 3/4 cup cocoa powder 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1-1/4 cups flour 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Procedure: Preheat your oven to 350 degrees, then smear the inside of an 8 or 9-inch baking pan with shortening. Melt the butter over a low heat. Watch it. It’s easy to burn. In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla, and stir again. Now add the flour and salt, and mix just until smooth. Not too much. (If you’re adding walnuts, now’s the time.) Scrape the mixture out into the greased pan and spread out in an even layer. Bake in a 350-degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 60 to 65 minutes. Let cool before cutting. This recipe and many others like it can be found in our Chocolate Recipe Guide |
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