 March 12, 2006 |
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  The Chef2Chef Supply Store
Being a restaurateur is rough business. You spend all of your time making sure your wait staff, janitorial staff, chefs and more are getting the job done as quickly as possible with the least amount of mistakes, and working just as hard as you are. Not to mention the time spent making sure every customer is more than happy. You want them to be thrilled, and that's what we want for you.
On top of all of this, you have to manage stock and keep equipment in top working order. Chef2Chef wants to help take some of this stress off of you by offering you a great place to buy ALL of your restaurant supplies. We cover everything you will need to keep your restaurant performing like a well-known 5 star. Everything we sell is top of the line, by manufacturers you already know and use. Your equipment maintenance time will be reduced by buying the best equipment, from the best.
By offering an incredible selection and deep discount prices, we are sure you will make Chef2Chef your Restaurant Supplies Store. Thank You for shopping with us.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
The French Culinary Institute
Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless! Sponsored by  |
This Week's Foodservice Daily Newsletter: Love Olives?
Date: March 13, 2006 - March 17, 2006
Guest Host: California Olive Industry
Theme: Love Olives? - Monday: Veracruz Spiced Fish Tacos; Smokey Fiesta Rice.
- Tuesday: Olive and Leek Prassopitta; Spicy Olive and Seafood Spaghetti.
- Wednesday: Fried Stuffed Olives; Smoked Salmon, Olive and Wild Rice Salad.
- Thursday: Grilled Floribbean Chicken with Tropical Olive Salsa; Ancient Americas Grain Salad.
- Friday: Hunter's Style Pappardelle; San Francisco Grilled Sourdough Salad.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Frying Without Trans Fats
Trans fats are created when any liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks. These fats have been found to raise blood levels of LDL (or “bad”) cholesterol. That means a significantly increased risk of heart disease.
Processed foods such as margarines and shortenings, French fries and other fried snack foods are big sources of trans fats, as are other non-fried snack chips, mayonnaise-type salad dressings, donuts, cookies, cakes, crackers, and microwave popcorn.
A new regulation requiring manufacturers to list trans fats on their retail products’ nutrition information panels doesn’t yet apply to foodservice products. However, foodservice operators know that they share the responsibility for providing good food that can be part of a healthy diet. For foodservice, the deep-fryer is the most visible source of trans fats—for operators and their customers.
Most of the 878,000 restaurants in the U.S. have fryers, and those fryers use almost 18,000 tons of fat each year, much of it partially hydrogenated fat and oils. These restaurants are looking at ways to reduce trans fats in their menu items without cutting out taste.
One alternative gaining interest is an oil called low-linolenic soybean oil, made from a specially-bred soybean. It was developed specifically to replace partially hydrogenated oils and can be used alone or in blends with other vegetable oils that have low or no trans fats to decrease or even eliminate trans fats in the foods fried in it.
For a free sample of one of these low-lin soybean oils, CLICK HERE ……. And, when you switch to trans-fat-free frying, be sure to tell your customers, with in-store signage or through your local press.
Chefs and Foodservice Operators...Learn more and apply for a Free Sample Case at www.ZeroTransSoy.com.
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.  | WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail. |
 | California Ripe Olives Love Olives? Become a Member and get Olive the Good Stuff! Heart Healthy Nutritional Facts, Recipes and more. |
 | EatTurkey.com Turkey. The Perfect Protein. Innovative ideas, FAQ's, Turkey Trends, Celebrity Chef Demos and Great Recipes. |
 | VanillaShop Best Quality Madagascar Vanilla Beans and Natural Gourmet Vanilla Specialty. Recipes with Pictures, Vanilla Tips, Distinctive Gifts |
| Royal Rose Chicories Are Hot! Our commitment to freshness guarantees all our products are the best quality and value for your dollar. 831- 758-1957 |
 | Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. |
Cool Things You Can Win at Chef2Chef.net
WIN a Case 5280 Gourmet Salsa! Made with premium tomatoes, red onions, roasted jalapenos, and other tasty ingredients. Available for Foodservice and Retail.
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. A MUST for every kitchen! Winners names will be drawn on March 1. Click Here to Win Yours!
Soyfoods Council Deep frying is one of the biggest sources of trans fats. Choose a frying oil that reduces trans fats without raising unhealthy saturated fats. Foodservice Professionals can Click Here for a Free Sample
Last Months Winners
Kathleen Tibbetts, Daniel Zarpentine, Linda Hellingman and Lisa Shock all won a brand new TempGun from TempGun.com. Maybe you will win this month....Click Here
Antonio Almeida from Portugal won a Resort Management Program from ResortSoftware.com worth $1000.
2005 Chef2Chef Culinary Grants Winners Announced
FOR IMMEDIATE RELEASE
2005 Chef2Chef Culinary Grant Winners Announced Steamboat Springs, Colorado, USA – March 5, 2006 – Chef2Chef.Net today announced the winners of the 2005 culinary grants. The Chef2Chef Scholarship Fund was established in 2003 to assist culinary students in need of financial assistance.
For the 2005-2006 academic year, Chef2Chef.Net received more than 100 applications from students at 30 different culinary schools across the country. Eligible students are encouraged to participate in the Chef2Chef discussion forums, must attend a culinary school at the time of the award, show proof of their financial need, and provide a 500-word essay.
The reviewing panel consisted of seventeen certified chefs, executive chefs and culinary professionals from various organizations. We are pleased to award fourteen $1,000.00 grants to the following students: - Jeremy Breitling, Scottsdale Culinary Institute, AZ
- David Lieberman, Johnson & Wales, Charlotte Campus, NC
- Brenda Ramirez, Cooking and Hospitality Institute of Chicago. IL
- Crystal Frazier, French Culinary Institute, NY
- Heidi Park, Culinary Institute of America, NY
- Heng Lim, Washburne Culinary Institute at Kennedy King College, Chicago, IL
- Georgia Pelligrini, French Culinary Institute, NY
- James Gavigan, Le Cordon Bleu, Las Vegas, NV
- Jeanne Stanford, Institute of Culinary Education, NY
- Robert Ruiz, Johnson & Wales, Providence, RI
- Christopher Capasso, New England Culinary Institute, VT
- David Caputo, Italian Institute for Advanced Culinary and Pastry Arts
- Sean McCash, Culinary Institute of America, NY
- Alison Williams, Johnson & Wales, Denver Campus, CO
Funding for the 2005-2006 grants are provided by Chef2Chef.Net, the proceeds of a fundraising dinner and silent auction at the Chimney Park Bistro in Windsor, Colorado and at the Lafayette Inn in Stanardsville, Virginia as well as revenues derived from cookbook and recipe CD-Rom sales.
About the Chef2Chef.Net Scholarship Program
Chef2Chef.Net offers a variety of programs for companies and individuals to participate in this non-profit effort to assist culinary students in need.
The Chef2Chef.Net Scholarship Fund is administered by the Yampa Valley Community Foundation and contributions may be tax deductible. Please call Chef David Nelson at 888-745-6550 for further information on how to help us give back to the future of the culinary industry. More Information: http://chef2chef.net/grants/ | Sponsored by |
Today's Recipe: Italian Greens with Genoa Salami and Black Olives
Ingredients: 4 ounces sliced Genoa salami, cut into julienne strips
2 bags (10 ounces each) Italian salad green mix or romaine lettuce
1/2 cup pitted California Ripe Black Olives
1/2 cup thinly sliced red onion
1/2 cup green pepper rings or strips
1/4 cup Italian Style Dressing, your favorite or the recipe below
1/2 cup prepared croutons
Preparation:
Cut the 4 ounces Genoa salami into julienne strips.
In a large wooden or glass salad bowl, combine the 20 ounces salad greens, the salami strips, 1/2 cup each of olives, red onion slices and pepper rings. Reserve.
Toss the salad with the 1/4 cup salad dressing and sprinkle the 1/2 cup croutons over the top.
Italian Style Dressing
Ingredients: 3/4 cup olive oil
1/2 cup red wine vinegar
1 tablespoon grated Parmesan or Romano cheese
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1 pinch pepper
Preparation:
In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens. Sponsored by  |
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