 May 7, 2006 |
| |
Outfitting the C2C
Fund Raising Chefs
|
Sponsored by  |
  Chef2Chef.net Now Awards Culinary Grants Twice A Year.
Sometimes a year is just too long to wait for the financial aid culinary students need to help pay down their student loans. The overwhelming amount of Culinary Grant Applications received at Chef2Chef last year made that point very clear. In a strong effort to get more money to more students quicker, the team at Chef2Chef has decided to disperse our Culinary Grants on April 1st and October 1st of each year, from this day forward.
This money comes from Chef2Chef.net, money raised at fund raisers and silent auctions, generous donations and sponsorships. There are two firm fund raisers scheduled for 2006 and some in the planning stage. We are always looking for cool culinary products for our Silent Auction too. If you would like to be involved in funding the future of our industry, please contact Chef David Nelson at Chef2Chef.net.
To learn more about The Chef2Chef Culinary Grant Program
Sponsored by  |
Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
Sponsored by  |
 This Week's Foodservice Daily Newsletter: Southwestern Cuisine with Carolyn Niethammer
Date: May 8, 2006 - May 12, 2006
Guest Host: Carolyn Niethammer
Theme: The New Southwest Cookbook
- Monday: Braised Navajo Churro Lamb; Guadalupe Salad with Avocado Dressing.
- Tuesday: Navajo Eggplant with Charred Tomatillo Sauce; Sweet Potato-Chicken Patties with Poached Eggs and Green Chile Hollandaise.
- Wednesday: Anasazi Bean-Dip Boats; Sugar and Chile-Cured Venison Chops with Colorado Corn Sauce.
- Thursday: Rattlesnake Empanadas; Cream of Green Chile Soup.
- Friday: Tequila-Braised Country-Style Ribs; Cotija Rabbit Rellenos with Charred Tomato Mole.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Quick and Easy:
A Springtime Brunch. Quick. Easy. Delicious: that's the 3-point plan for a perfect Springtime Brunch.
Click Here for all the details
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. | KitchenCards.com - Stocks, Herbs, Spices, Food Safety, Cooking w/ Kids and much more! FREE "Poultry Trussing Card" with each Volume One Order! |
 | Finest Selection of Japanese Chef Knives from the top brands: Misono, Hattori, Nenox, Masamoto, Tojiro and more for home chef and the professional chef. |
 | Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the Aphrodite Pepper Mill. Gourmet Sea Salts and Peppercorns. |
| Restaurant Crystal Clean The Professional’s “Natural” Choice for Wine Glass Washing. No film, No odor. Taste your wine, Not your soap. 100% Guaranteed! |
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 May 31. Click Here to Win Yours!
Last Months Winners
Dennis Olivier,Caryn Quaker, Bob Jordan and Christian Hallowell 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.
World-Renowned Chocolate Expert Speaks at Johnson & Wales Jean-Pierre Wybauw Shares Knowledge with Students
PROVIDENCE, R.I. — May 4, 2006 — Jean-Pierre Wybauw of Barry Callebaut— regarded by many as the world master of chocolate — recently shared his genius with the students and faculty at Johnson & Wales University.
During his presentation to students, Wybauw gave a short refresher on tempering chocolate, a process he prefers to call “recrystallization” because he feels the traditional term makes chocolatiers focus too much on temperature. He believes that it is more important to know the chocolate’s state by look, color, how it falls when one pours it off a spoon … “The best thermometer is your eye, and we have two, so we are rich!” he said. He then created a variety of confectionery treats, demonstrating various molds and techniques.
“We are thrilled about Chef Wybauw’s visit,” said Gary Welling, director of the International Baking & Pastry Institute. “He is truly devoted to his craft, and probably knows it better than any other person on earth. What an opportunity for students to learn from him.”
For the Rest of the Story Today's Recipe: Berry Fillo Cones
Recipe from John Taylor, Executive Chef, Sammy's
Makes 20 cones
Ingredients: 1 set Ready-To-Go Fillo Dough™
1 1/2 quarts lemon curd
3 pints mixed berries
Clarified butter
Cinnamon sugar
Preparation:
Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush with clarified butter and sprinkle with cinnamon sugar. Cut Ready-To-Go Fillo Dough™ into twenty 3 1/2 x 3 1/2 inch squares. Wrap each fillo square around a paper cone-shaped drink cup and bake in a preheated 350 degree F oven for 8 to 10 minutes or until golden brown. Remove the fillo from the cup as soon as it is cool enough to touch (do not allow the fillo dough to cool all the way on the cup because removing the fillo from the cup may be difficult and may break the cone). Fill each cone with 2 tablespoons of lemon curd and top with berries of your choice.
Recipe from Athens Foods | Sponsored by |
Today's Top Forum Blogs Got a Question or an Answer? Sign up today and participate in our Culinary Discussion Forums
|
