 August 7, 2005 |
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DayMark = Solutions!
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 Thirteen Chefs Inducted Into Prestigious American Academy of Chefs
ST. AUGUSTINE, FLA., Date – The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted 13 chefs during a formal ceremony and dinner at the 2005 ACF National Convention in San Antonio, Texas.
The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh, Penn. Those credited with its founding include the legendary Pierre Berard, Peter Berrini and Paul Laesecke.
To see the list of Honored Chefs, Click Here
 Recent News on the Chef2Chef News Desk!
Online Sales May Overtake Catalog in 18 Months
Culinary Gold Medalist Named 2005 Chef of the Year
Learned Receives 2005 Hermann G. Rusch Award
Macrina Receives 2005 Chef Professionalism Award
Aoyama Named 2005 Pastry Chef of the Year
Gould Receives Student Culinarian of the Year Award
Michitsch Named Chef Educator of the Year
Thirteen Chefs Inducted into Prestigious ...
Big City BBQ Receives Top Honors
BCA Presents Global Food & Wine Experience
Click here Contribute to add your news. Sponsored by  |
This Week's Recipe Club: Grilling Up with the BBQ Queens
Date: August 8, 2005 - August 12, 2005
Guest Host: Karen Adler and Judith M. Fertig
Theme: Grilling Up with the BBQ Queens - Monday: Grilled Romaine Caesar Salad; Citrus Caesar Vinaigrette; Grilled Shrimp.
- Tuesday: Grilled Vegetable Platter with Fresh Basil Vinaigrette; Fresh Basil Vinaigrette; Grilled Goat Cheese Tomatoes.
- Wednesday: Grilled Boneless, Skinless Chicken Breasts; Cubano Grilled Chicken with Picadillo Olive Salsa; Grilled Chicken with Thousand-Herb Sauce.
- Thursday: Grilled Flank, Skirt, Hangar, or Other Thin Steak; Garlic-Citrus Marinade; Bistro-Style Steak with Red Wine-Shallot Sauce; Chimichurri Sauce.
- Friday: Grilled Pizza; Garlic Herb Pizza Dough; Grilled Pizza with Fire-Roasted Tomato and Olive Topping; Grilled Pizza with Caramelized Onions and Brie.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store! |
 | Gunter Wilhelm Cutlery Beautiful forged cutlery designed by Chefs for Chefs. A Cut Above the Rest! New site...New products!
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 | www.ciachef.edu The Culinary Institute of America, the world’s premier culinary college, offers degree programs in culinary or baking and pastry arts. |
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Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on August 31st. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
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Winners:
June Winners for DayMark were Delia Athey, Tracey Fisher, Joseph Wiktorek and Ronald Zabler
Vanilla.com Rachel Rowley and Dora Bruno have won copies of The Vanilla Chef, and Melissa McCaffrey has won a copy of Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Congratulations winners; we hope you will enjoy learning even more about vanilla!
David Best and Bob Hogan were the winners of last month's Chef of the Month cookbook drawing, - ZOV: Recipes and Memories from the Heart.
June winners from TempGun are Maxine Borcherding, David Cahn, Andrew Miller, and Rik Skelton. Congratulations!
 Beat the Heat, with Cool, Crisp Summer Salads
Our cool summer salads will help you and your family chill out this summer. Add a loaf of bread and a refreshing summer dessert (think fruit, sorbet, or ice cream bars) for a quick and easy meal your family will love! For Great Summer Salads recipes
 The Personal Chef Option...
More and more culinary professionals, including recent graduates of postsecondary foodservice-training programs, are choosing to become personal chefs instead of continuing or launching careers in institutional or restaurant cooking. The primary reason: they look to the personal-chef segment of the industry as the way to own a business that provides creative outlets plus a comfortable income without demanding grueling hours and years of "paying dues" to the culinary field.
The American Personal Chef Institute (APCI), headquartered in San Diego, functions as the education branch of the American Personal Chef Association (APCA) and offers members opportunities to start or improve personal-chef businesses based on highly effective, proven techniques.
New Long-Term Opportunities in Culinary Education: Find out More
Today's Recipe: Orange Ancho Chile Barbecue Sauce
Here's a fun BBQ sauce. It has a great flavor and will WOW your guests. Make some chicken K-Bobs with thigh or breast meat and place fresh cubes of pineapple between the chucks. Baste during the last few minutes and serve with a little warm sauce on the side. Great as an entrée or as a fun appetizer. If you are using bamboo skewers remember to soak them for thirty minutes before putting the meat on them. This will stop them from burning up on the grill.
Makes 4 servings
Ingredients: 1 cup orange marmalade
1 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons ancho chile powder
1 teaspoon garlic, chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin, ground
Preparation:
Combine marmalade, tomato sauce, vinegar, ancho chile powder, garlic, salt, cayenne and cumin in a small saucepan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes and let cool completely. Sponsored by  |
Today's Top Ten Forum Discussions USDA:July 28 Recall Expanded - 90,000 add'l pounds
My First Restaurant -- Advice Appreciated
Kitchenaid Mixer Dilemma!!!
Your one day off
Questions from someone considering Culinary School
How to pay for it all?
BLUE CHEESE FANS -
SHARE A RECIPE COOKBOOK - ALL DONE!
plastic or no?
August 2005: Chef Florian Wehrli
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