Inside: - Michigan Chefs de Cuisine

Transcription

MichiganChefs
THE
Newsletter of the ACF - Michigan Chefs de Cuisine Association, Inc. • AUGUST 2015
Inside:
3..................
September Chapter Meeting
and Job Fair
5..................
Vendor Spotlight:
Red Gooose Spice Company
6..................
2015 Golf Outing and Annual
Awards Gala Registration
12................
Getting Hooked on Sustainability
Fortune Fish & Gourmet
13................
Ask The Master Chef:
The Right Flour
15................
Muskmelons
Courtesy of Robb Harper,
edibleWOW
17................
A Simple Pie
John Reed, CEC, CCA,
Customized Culinary Solutions
19................
Albariño: Spain’s Summer Sipper
Michael Schafer, Esq., Sommelier,
The Wine Counselor®
20................
From the President
August already and the end of summer is
clearly in sight. Its just a few short weeks until
our monthly meetings start back up for the fall.
It has been an incredibly busy summer for
the Michigan Chefs de Cuisine Association.
At the beginning of the month was Cook.
Craft. Create. ACF National Convention &
Show at which our association was heavily
represented. In the U.S.A.’s Chef of the Year
competition Andrew Sayes, CEC, executive
chef of the Townsend Hotel in Birmingham
represented the MCCA, the State of Michigan
and the ACF Central Region well earning a
Silver medal. The overall winner and 2015
USA ACF Chef of the Year is Senior Chief Petty
Officer Derrick Davenport, CEC, CEPC,
MBA, executive chef/senior enlisted aide,
U.S. Navy Office of the Chairman Joint Chiefs
of Staff. Coincidentally, Chef Davenport was
trained in Michigan and graduated from
Schoolcraft College in 1998. Brian Beland,
CMC from Country Club of Detroit received a
Cutting Edge award and James Kokenyesdi,
CEC, CCA, AAC was inducted into the
American Academy of Chefs. We had quite a
few chefs from the chapter in attendance and
we were well represented at all of the events.
The MCCA continues to be viewed as one of
the outstanding chapters of the country with
many other chapters asking for our assistance
to share with them the things that have
worked so well for us to build our chapter to
the strength that exists today. This continues
to be quite an honor to know that we are
leading the nation in many areas.
In the ACF Pastry Chef of the Year category,
the Central Region’s Laura JohnsonLachowecki, CC, baker, University of Notre
Dame took first place. The Central Region
Student Team from Omaha Nebraska won
the National Championship. And Kendall
College, from our sister
chapter the Windy City
Professional Culinarians,
the ACF Central Region
Knowledge Bowl Champs for the last 6 years
won their 3 national title in the same period.
Additionally, several MCCA Chefs competed
in the American Culinary Classic. Jeremy
Abbey, CEC, CEPC, CCE, CCA earned a
bronze medal as did Mathew Schellig,
CEC, CCE, CCA. John Piazza, CEC earned a
Certificate. I personally congratulate these
chefs on stepping up and putting it all out
there on the World Stage of top competitors
in the first ever WACS Sanctioned Culinary
Competition on US soil. This competition
exercise will give them invaluable experience
as they prepare (along with others) to
compete in the 2016 IKA Culinary Olympics in
Erfurt, Germany.
As many of us know anything can happen
in competitions as Chef Beland said to
me before “a lot can go wrong in a hour”
The Tuesday before the National COTY
competition one of Chef Sayes apprentices,
Alan Ciochetto, appendix burst and he had
to spend the next 8 days in the hospital.
That left Chef with only his other apprentice,
Shelby Fultz, that knew his food. Luckily
he was able to replace his apprentice with
Steven Tetera from the Nebraska team
with the quick thinking help of Kevin
Enright, CEC, CCE, AAC. All time lines and
responsibilities had to be switched and they
were left with just 36 hours to teach Steven
the routine and mise en place. Chef Drew
said he thinks the menu looked and tasted
like they practiced but without being able to
practice together judging didn’t go their way.
As a reminder for everyone, next years ACF
Central Region conference will be held
Calendar of Events
The Michigan Chefs | August 2015 | http://www.mccachef.org
chapter. Along with the show there will be an ACF sanctioned
competition, please contact Chef Jeremy Abbey for details.
in Hawaii in the beginning of April, and the ACF National
Convention & Show will be held in Scottsdale, Arizona in August.
It’s a dry heat, so it shouldn’t be that hot there! If you have never
attended an ACF convention there will truly not be better places
to go for your first experience. And these would be great places
to consider bringing your families along with. Many chefs across
the nation do exactly that and the conferences are packed with
activities for spouses, significant others and kids alike.
September’s meeting is coming together and will be a very
good meeting. It will be held at Cobo Center on Monday the
14th. In addition to the incredible food from Chef Jamie Miller,
Chef Marc Djozlija from Wright & Co. will be creating a tasting
appetizer for us during the educational wine tasting portion of
the night presented by “The Wine Counselor,” Michael Schafer,
Esq., CSW, CCTP. Many of you know Michael is a frequent
and popular presenter at our meetings. His wine knowledge
is superb and he has a great and fun delivery. Plus we will be
tasting multiple samples of the Big Three White wines. John
Piazza, CEC, our 2nd VP for education and Brian Lorge,
executive director have worked extremely hard at putting
together the first MCCA job fair with multiple
companies gathering talent for the holidays. This
will be a very unique meeting that we are very
proud of as a board to bring to our members
and once again creating new approaches for the
American Culinary Federation.
Just one short week after our season begins again
with the September meeting we will again host our
Annual Golf Outing and Chef of the Year Awards
Gala on Monday, September 21st, please don’t wait
any longer to buy tickets we are just about selling
out quickly. We held the actual competitions on
August 11th at Dorsey Culinary Academy. In the
end we had 4 very strong chefs compete for the
prestigious Chef of the Year title: Jeremy Abbey,
CEC, CEPC, CCE, CCA; Paul Grosz, CEC; Angelo
Loria, CC, CPC; and Sarah Rougeau, CEC. We had
two chefs compete for the Pastry Chef of the Year:
Scott Breazeale and Eric Voigt. And finally of the
8 Students of the Year from various culinary school
programs in the chapter, 5 elected to compete for
the ACF MCCA Overall Student Chef of the Year.
We are working as a board on all of the rest of the
awards and honors that we need to submit to the
ACF National Office by the end of September for
2016.
We will be spending our normal October meeting
at the Michigan Restaurant Show so look for
details on that on our website, in the newsletters
and in your email communications from the
The Michigan Chefs | August 2015
And last Roger Kreager from Chef Source along with members
of the MCCA Board has been working on an idea we had last
year to finally give pastry chefs the recognition they deserve
and build the entire November meeting around pastry: savory,
sweet, chocolate, sugar work, etc. He has secured world class
Pastry Chef Josh Johnson, a member of the award winning US
National Pastry Team that won Best Dégustation and a Silver
Medal at the 2012 World Pastry Championship in Las Vegas
to conduct a class during the day and create desserts and a
presentation for the evening meeting. There will also be an
education portion of the evening on chocolate as well as other
local area pastry chefs presenting food as well. Always one of
our most popular meetings, this meeting will be on November
9th and will be our annual meeting at Culinary Studies Institute
at Oakland Community College. The staff and students at OCC
are very excited to host this special new format.
Brian Henson
EOE
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Page 2
September Chapter Meeting & Job Fair
: .m.
TE p
O 0 e!
N r 6:0 tim
e t
rli ar
Ea st
Attention MCCA Members:
WHERE: Cobo Center, 1 Washington Blvd., Detroit, 48226
WHEN: September 14, 2015. Networking and job fair with food,
beer and wine from 6:00–7:30 p.m. Presentation from 7:30–8:30 p.m.
JOB FAIR: There will be approximately 10–12 various employers with
tables during the networking period. Bring your resumés!
PRESENTATION: The Big Three White Wine Grapes, by “The Wine
Counselor,” Michael Schafer, Esq., CSW, CCTP. Includes tasting and small
plate food pairings by Chef Marc Djozlija (Wright & Co. Restaurant) and
Chef Jamie Miller from Cobo Center.
SM
Michael Schafer, Esq. uses the Wine Counselor services to provide entertaining education. Michael
SM
is the charismatic wine educator and sommelier who entertains while teaching. The Wine Counselor
humorous and fun approach to wine is reflected in the trademark phrase “I taste bad wine so you
®
don’t have to.”
His incandescent enthusiasm is contagious. Michael has been featured on CNN, ABC and in the Detroit
News. He is a published author, most recently in the national magazine 944.
As an instructor at the International Culinary School of the Art Institute of Michigan, he teaches
classes in Viticulture & Enology and in Food & Beverage Operations Management. Michael is a board
member of the DWO (Detroit Wine Organization) a non-profit group dedicated to wine education and
children’s charities.
From enhanced enjoyment of wines and food, cellar creation and management, to profit optimization,
SM
services of the Wine Counselor will exceed your expectations.
Employers participating in the Job Fair: Set-up by 5:30 p.m. All employers should enter at the Atwater
loading dock (if they have big items to bring in for display). The loading dock is East on Jefferson and turn right on
Bates Street, and then turn Right on Atwater (go under Hart Plaza). Turn right at the flashing light and that is the
loading dock. Electricity will not be available for presentation tables.
Members interested in a table at the Job Fair should contact Chef John Piazza at [email protected], or
248.220.5911 for additional info, instructions and to confirm participation. Free to members. Non-member fee is
the cost of ACF MCCA Membership.
Page 3
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spot ’t wait!
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The Michigan Chefs September 2015 newsletter deadline is
September 1, 2015. Please send your submissions to
[email protected] and [email protected].
Page 4
Vendor Spotlight:
Rod Goose Spice Company
Our managing partners are two executive chefs with
many years of experience as corporate, research and
consultant chefs. Their past involvement in fine-dining
food preparation dictated that only the finest ingredients,
including spices, were to be used. For this reason our staff
which has 100 years combined experience, shops the world
for spices the way top chefs search for the best ingredients
available to use in their signature offerings, be it as a casual
restaurant, or a 5 star hotel.
We take special care to partner with vertically integrated
multi-national companies that control the growing, crop
rotation, harvesting and processing of their herbs and
spices. This insures that our need for strict specifications
for quality and food-safety are met. This also provides a
consistency in services rendered, and cost effectiveness, one
comes to expect from a company like Red Goose Spice.
FOOD
INDUSTRY NEWS
FOUNDED 1982
IN PRINT ■ AND ONLINE
Chicagoland’s and the Midwest’s
Local Trade Magazine Since 1982
Chefs: Call Today For Your
Free subscription
www.foodindustrynews.com
The easy way to reach
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Many items are available in bulk, or individual size for
manufacturers & high volume users. We also provide a
custom-blending service of your spice formulas to your
exact specifications, which can insure consistency, reduce
labor and lower your spice stocks.
Red Goose Spice Company
http://redgoosespice.com/
FOOD
At Red Goose Spice Company, all of our
products are carefully selected for color,
flavor, aroma, and are sourced from the
finest growing regions
in the world.
IN PRINT
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The easy way to
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Cary Miller, HAAC
Cary Miller,
[email protected]
cary@foodindustryn
(847) 699-3300
As spice shipments arrive weekly, before any product is
entered into our inventory, a managing partner carefully
inspects each box, bale or bag for what it is we expect from
each item. We then hand-pack our full-line of specialty items
& spice products daily, in standard food-service sizes for
restaurants and commercial use.
(847) 699-3
Page 5
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Michigan Chefs de Cuisine
2015 Golf Outing
and Annual Awards Gala
Monday, September 21, 2015
Golf Outing
Awards Gala & Dinner
Hosted by Rich King, Executive Chef
Forest Lake Country Club,
Bloomfield Hills, MI
Hosted and Presented by
2014 MCCA Chef of the Year
Andrew Sayes, CEC, Executive Chef,
The Townsend Hotel, Birmingham, MI
You’re Invited…
Please join us for the 2015 Annual MCCA Golf Outing and Chef of the Year Awards Gala. Both events will take place on
September 21, 2015. The Golf Outing will be at Forest Lake Country Club in Bloomfield Hills, MI hosted by Executive Chef Rich King.
The Annual Awards Gala will be at The Townsend Hotel, hosted and presented by 2014 Chef of the Year, Andrew Sayes, CEC, with
desert course by 2014 Pastry Chef of the Year, Amy Knoles. All net proceeds will benefit the MCCA Education Fund.
Schedule of Events
Stay at the Townsend Hotel
The Townsend Hotel has offered a very limited selection of rooms available for
GOLF OUTING
7:30 a.m............. Continental breakfast & registration –
Driving range open
We will tee off on time—
9:00 a.m............. Shotgun start
rain or shine.
2:00 p.m............. A
wards ceremony, raffle, 50/50 & hors d’oeuvres
3:00–4:30 p.m.... Locker room facilities and cash bar available
CHEF OF THE
YEAR AWARDS
GALA & DINNER
This year’s combined event will begin with a continental
the night discounted 25% off. There are 10 suites at $325, and 5 standard
rooms at $265. First come, first served. Contact the Hotel directly
breakfast, 18-hole, 4-person scramble with cart, lunch,
at
248.642.7900 and use PROMO CODE: ‘Chef of the Year’ Rate.
beverages on the course, and an awards ceremony with hors
d’oeuvres to congratulate the winning foursome. Forest Lake
Country Club requires country club attire (collared shirt, spikeless golf shoes and no jeans). Forest Lake CC has graciously
allowed the MCCA use of its shower and locker room facilities after golf. Dinner attire: business attire; coat and tie; black tie optional.
6:30 p.m................ C
ocktail Reception and
Silent Auction
7:30 p.m................ C
hef of the Year
Awards Gala and Dinner
Forest Lake Country Club (GOLF OUTING)
The Townsend Hotel (AWARDS GALA)
1401 Club Drive, Bloomfield Hills, MI 48302 • 248.332.7070
100 Townsend Street, Birmingham, MI 48009 • 248.642.7900
Complimentary valet parking available - use Merrill St. entrance
2015 Chef of the Year Dinner Menu
Presented by Andrew Sayes, CEC, Executive Chef, Townsend Hotel
Desert Course presented by Amy Knoles, Pastry Chef, The Country Club of Detroit
• Selection of Passed Hors d’oeuvres
AMUSE
• Octopus Terrine
Frog and Prosciutto Croquettes, Green Garlic Puree,
Squid Ink Aioli, Chorizo Vinaigrette, Citrus
• Heirloom Tomatoes
Whipped Burrata, Preserved Lemon, Minus 8, Basil,
Olive, Sourdough
• Lacquered Squab Breast
Asparagus, Corn and Foie Gras Parcel, Corn Puree,
Cherry Jus, Summer Truffles
INTERMEZZO
• Smoked Veal Breast
Succotash, Mustard Seed, Puffed Tendon,
Tarragon Jus
• Dark Chocolate Coconut Fondant
Compressed Pineapple, Carbonated Kiwi, Coconut
Lime Meringue, Hibiscus Foam, Chocolate Macadamia
Crumble, Pina Colada Sorbet
MIGNARDISE
Registration
For more information, contact:
Brian F. Lorge at 734.320.8738 or [email protected] or
Randy Smith at 248.982.4603 or [email protected]
Register by AUGUST 7 and SAVE 20%
GOLF PACKAGE INCLUDES: 18-hole, 4-person scramble with cart, continental breakfast, lunch and beverages on the course, awards reception
with hors d’oeuvres, team prizes for the two lowest-scoring teams, long drive & closest-to-the-pin competitions and raffle prizes.
n REGISTER AND PAY ONLINE AT: www.mccachef.org
n COMPLETE THE REGISTRATION FORM BELOW, AND RETURN WITH PAYMENT TO:
Michigan Chefs de Cuisine, Attn: Brian F. Lorge, 4 Vigilance Court, Bolingbrook, IL 60440-1223 OR fax to 206.203.4510.
n MAKE CHECKS PAYABLE TO MICHIGAN CHEFS DE CUISINE
NEW
SIMPLIFIED
PRICING!
PRICING
GOLF ONLY
DINNER ONLY
BEFORE 8/7
AFTER 8/7
BEFORE 8/7
AFTER 8/7
BEFORE 8/7
AFTER 8/7
MCCA Members, Sponsors,
Non-Members, Vendors, Students
and Guests.
$125
$150
$225
$270
$100
$120
PLEASE PRINT CAREFULLY AND LEGIBLY. KINDLY PROVIDE ALL INFORMATION REQUESTED.
1
Name:________________________________________________
ACF Member m Member #______________________ Non-member m
Company:__________________________________________________
Address:___________________________________________________
City:_______________________________ State: ____ Zip:__________
Cell phone:____________________ Work phone:__________________
E-mail address:______________________________________________
Golf & dinner m
Golf only m
Dinner only m
Bringing a guest: Yes m No m Guest name:________________________
Credit card #_________________________________ Check #:_________
Expiration date:_________________ Security code:___________________
m Visa
m Master Card
m Discover
m AMEX
Name on card:________________________________________________
Complete billing address:
Same as above m
If different:
Street, City, State and Zip________________________________________
__________________________________________________________
TOTAL FEE for attendee:________________________________________
2
GOLF & DINNER
SAVE 20%! REGISTER BEFORE 8/7
Name:________________________________________________
Company:__________________________________________________
Address:___________________________________________________
City:_______________________________ State: ____ Zip:__________
E-mail address:______________________________________________
Golf & dinner m
Golf only m
Dinner only m
m Visa
m Master Card
m Discover
m AMEX
Name on card:________________________________________________
Same as above m
If different:
__________________________________________________________
3
Name:________________________________________________
Company:__________________________________________________
Address:___________________________________________________
City:_______________________________ State: ____ Zip:__________
E-mail address:______________________________________________
Golf & dinner m
Golf only m
Dinner only m
m Visa
m Master Card
m Discover
m AMEX
Name on card:________________________________________________
Same as above m
If different:
__________________________________________________________
4
Name:________________________________________________
Company:__________________________________________________
Address:___________________________________________________
City:_______________________________ State: ____ Zip:__________
E-mail address:______________________________________________
Golf & dinner m
Golf only m
Dinner only m
m Visa
m Master Card
m Discover
m AMEX
Name on card:________________________________________________
Same as above m
If different:
__________________________________________________________
GRAND TOTAL FEE FOR GROUP: ___________________________________________
This form is your invoice. No additional invoices will be issued. All credit card charges will receive an email receipt.
For more information, contact:
Brian F. Lorge at 734.320.8738 or [email protected] or
Randy Smith at 248.982.4603 or [email protected]
Sponsorships
ALL SPONSORS will receive a company listing in the Event Program, in The Michigan Chefs newsletter and on the Michigan Chefs de Cuisine
website. Sponsors will also have the opportunity to distribute company literature or promotional items in a “goody bag” given to each golfer. Company
literature or promotion items are due to Randy Smith by August 29th. All net proceeds to benefit the Michigan Chefs de Cuisine Educational Fund*.
n REGISTER AND PAY ONLINE AT: www.mccachef.org
n OR COMPLETE THE REGISTRATION FORM BELOW, AND RETURN WITH PAYMENT TO:
Michigan Chefs de Cuisine, Attn: Brian F. Lorge, 4 Vigilance Court, Bolingbrook, IL 60440-1223 OR fax to 206.203.4510.
n MAKE CHECKS PAYABLE TO MICHIGAN CHEFS DE CUISINE
m Chef/Pastry Chef/Student/Educator of the Year Sponsorships.................................. $250.00–$5,000.00 for each competition,
(Chapter Goal = $20,000.00)
These sponsorships are some of the most important to the chapter and will help support the competitors, individual competitions, venue, judges,
products, supplies, awards and provide funds to advance our winners on to regional and national competitions. Supporters will receive significant
recognition throughout our the year for enabling our competitors. Website, social media, newsletter ads and mentions at all meetings.
Larger donations receive additional recognition. Please contact Executive Director Brian F. Lorge to discuss participation.
m Golf Trophy Sponsor.............................................................................................................................................................................$500.00
Receives prominent signage at registration and awards ceremony. This year’s trophies are framed black and white photos of famous golfers, featuring a brass
plaque engraved with your company’s name, and FIRST or SECOND PLACE. A great way to be remembered. 1 available.
m Golf Cart Sponsor...................................................................................................................................................................................$500.00
Receives prominent signage at registration, awards ceremony, and on each golf cart. 1 available.
m Hole-in-One Contest Sponsor................................................................................................................................................................$500.00
Receives prominent signage at the tee box, registration and awards ceremony. Features the opportunity to station sales staff at the designated hole tee box to
display products and meet the golfers. 2 available.
m Foursome and Hole & Tee Sponsor (vendor purchase only)........................................................................................................... $1,150.00
Features the opportunity to station sales staff in the clubhouse to display products and meet the golfers before and after the outing. Includes 4
golf and dinner packages and hole and tee sponsorship. Several available.
m Closest-to-the-Pin Contest Sponsor......................................................................................................................................................$300.00
Receives signage at the tee box, and the opportunity to station sales staff at the designated hole to meet the golfers. 2 available.
m Longest Drive Contest Sponsor.............................................................................................................................................................$300.00
Receives signage at the tee box, and the opportunity to station sales staff at the designated hole to meet the golfers. 2 available.
m Hole & Tee Sponsor...............................................................................................................................................................................$250.00
Receives signage at the tee box of each sponsored hole. Features the opportunity to station sales staff at the designated hole tee box to display products and
meet the golfers. Unlimited.
m Knowledge Bowl Sponsor......................................................................................................................................................................$500.00
Receives company logo on each Knowledge Bowl question at all 18 holes. 1 available.
m Prize Sponsor.............................................................................................................................................................................................Varies
Appropriate recognition during awards ceremony and raffle. Raffle prize donation:_______________________________________________
Silent auction donation:___________________________________ Goody bag donation (150 pieces required):_______________________
m Patron Sponsor....................................................................................................................................................Unlimited, $100.00 Minimum
Receives company listing in the Event Program, in The Michigan Chefs newsletter and on the Michigan Chefs de Cuisine website. Unlimited.
Company name:________________________________________ Contact person:__________________________________________
Company website: ______________________________________ E-mail:________________________________________________
Telephone number:_____________________________________ Type of sponsorship:______________________________________
Credit card #: ___________________________ Check#_______
m Visa
m Master Card
Security code: (3 digits on back for Visa, MC and Discover; 4 digits on front for AMEX):____________ m Discover
m AMEX
Expiration date:__________________
Name on card:_______________________________________________________________________________________________________
Billing address (street, city, state and Zip):___________________________________________________________________________________
*Please send your company’s logo to [email protected] and [email protected]. Acceptable formats: EPS, high-resolution JPG or TIF.
Your donation may be tax-deductible. Please consult your accounting professional for details.
Chef’s Roll is now a
partner of the American
Culinary Federation.
Chef’s Roll provides chefs a place to share their
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Page 10
Careers and Employment Opportunities for Qualified Culinarians
The Detroit Athletic Club
At the Detroit Athletic Club our mission is to create life-enriching experiences that build
meaningful relationships, foster personal and professional growth, and celebrate culture in the
heart of Detroit. This mission is relevant for our team members as well as the Club’s members.
Join the staff of the DAC and experience the vision first hand. The DAC is located in the heart of
Detroit’s entertainment district, listed #3 in Zagat’s America's Next Hot Food Cities.
Award-winning Culinary Operation led by Kevin Brennan, CEC, AAC with a la carte and banquet
services is seeking qualified culinarians.
 Strongly experienced cooks with culinary education
 Entry level cooks with culinary education
Join the DAC to work for one of the finest private clubs in the country!
We offer:






A first class salary & superior benefits
Career progression
Ongoing training
Safe & secure parking
Free meals
Laundered uniforms
Please submit a cover letter and resume to [email protected] or fax to: 844.272.1910.
For additional information please visit www.thedac.com
Page 11
Getting Hooked on Sustainability with
Fortune Fish & Gourmet
Chef Martin
For Chef Martin Wallner, making sausage
started as a family event. Growing up
above his family’s butcher shop in Austria,
Martin started working with sausage at
the age of four assisting his grandfather,
father, uncles and cousins.
Chef Martin’s
family tradition
soon became
his passion. He
attended culinary
school and began
working at a fine
Austrian restaurant.
After accepting
a position with Hilton International, Martin moved the
United States and went on to work for Wolfgang Puck for
nine years. Soon after, Chef Martin started Alpine Brand
Sausages. As a third generation sausage maker, he has
been able to maintain the simplicity and quality of his
family sausage while adding his own culinary expertise
and unique flavor combinations to create Chef Martin’s
Old World Butcher Shop Sausage. Chef Martin joined the
Fortune Fish & Gourmet family in 2014 so although he
is no longer in Austria, making sausage is still a family
event.
Chef Martin’s adherence to tradition has allowed him
to set his sausage line apart. Wallner explains, “I take an
existing model and use it in the modern day”. Everything
that comes out of his production facility on the North side
of Chicago is minimally processed and made by hand.
In June of 2015, Chef Martin announced the relaunch of
his retail sausage line. The traditional nitrate and filler
free sausages are now also antibiotic and hormone
free. The Old World Butcher Shop Sausage line offers
traditional favorites such as the Smoked Bauernwurst and
Kasekrainer as well as many sausages with a modern twist
like the Jalapeno Cheddar Brat and the Smoked Chicken
& Apple Sausage.
Chef Martin’s
Old World
Sausages have
experienced
tremendous
growth in the
past months,
and are offered at a number of Midwest retailers and
restaurants. Chef Martin hopes to move to nation-wide
distribution by the end of the year. The high quality of
Chef Martin’s perfected tradition is impressive. However,
Chef Martin ultimately attributes the popularity of his
sausages to their unforgettable taste. Stay tuned to see
how Chef Martin’s Old World Butcher Shop Sausage
continues to grow.
Page 12
Ask the Master Chef:
The Right Flour
By Leopold K. Schaeli, CMC.
(Reprinted with permission from
Cooking For Profit)
Since bread consists of little more than
moistened flour, leavening and seasonings, its
character depends largely on the type of flour
used. Hard or strong wheat provides the best
flour for yeast-risen loaves because it helps
create a high percentage of gluten. Gluten is
the elastic protein that forms a rigid framework
for trapping gases released by the yeast. Breads
made with high gluten flours have greater
volume and more interesting texture.
Like other wheats and grains, hard wheat can
be milled through hot steel rollers or it can be stone-ground the old fashioned
way–between two heavy circular stones that coarsely crush the grains. Whole
wheat flour (also known as whole grain, whole meal and graham flour) is ground
from the entire wheat kernel and is essential to dark breads. Whole wheat flour
contains more nutrients than white flour, but has a shorter shelf life.
Ground coarse, medium or fine, whole wheat flour is quite dense and should be
mixed with at least one-third white flour in bread making. Flours are also milled
from just the wheat germ and bran, although they are too coarse to be used by
themselves. When combined with other flours, they contribute a nutty texture to
dark breads.
When white hard wheat bread flour is not available, all-purpose flour is an
acceptable substitute. This lower-gluten blend of hard and soft wheats is usually
enriched with iron, thiamine, riboflavin, niacin and other nutrients to replace
minerals lost during the milling process. All-purpose flour is generally bleached,
although the silkier texture of unbleached flour is preferred for baking.
In addition to wheat, other grains and plants are ground into flours that add
intriguing flavors and textures to breads.
Of these grain flours, rye is the only one capable of developing gluten. The amount
is negligible, however, producing a sticky dough rather than an elastic one. For this
reason, breads based on grain flours require more leavening and a ratio of at least
one-half wheat flour. In addition to rye, the most popular bread grains are oatmeal
and white or yellow cornmeal which are flavored for their sweetness and produce a
soft crumbly texture.
For a crunchy, nutty texture, replace about one-half cup of flour with precooked
whole wheat berried or cracked wheat.
The moist, richly colored barley flour is used in Scandinavian flatbreads. Soya flour,
which is made from toasted soybeans, is high in fat and protein and is used to
enrich dough. A low-fat soy flour milled from the raw beans is also available.
Master Bread
Dough
Yield: 4 loaves, 48 dinner rolls
All-purpose flour,
divided.............................................2 cups
Sugar................................................5 Tbsp.
Active dry yeast
(4 envelopes)...................................9 tsp.
Salt........................................................4 tsp.
Water.................................................3 cups
Milk.......................................................1 cup
Butter...............................................4 Tbsp.
Heat water, milk and butter to
115°F, Gradually add mixture to
dry ingredients; with electric mixer
at medium speed, beat 2 minutes,
scraping bowl occasionally.
With spoon, stir in enough
remaining flour to make soft
dough. Knead on lightly floured
surface until smooth and elastic,
about 8 to 10 minutes.
Place kneaded dough in greased
bowl, turning to grease top. Cover
with plastic wrap or moist towel, let
rise in warm, draft-free place until
doubled in size, 30 to 60 minutes.
Punch dough down; knead 1
minute. Divide into 4 pieces. Shape
into loaves and place in prepared
bread pans. Let rise again about 30
minutes.
Preheat gas oven to 400°F. Brush
bread with lightly salted hot water.
Bake 30 minutes or until golden
brown. Remove from pans and cool
on wire rack.
Page 13
The percentage of moisture in flour varies according to how
it was processed and how it is stored. For this reason, the
amount of liquid needed for a bread recipe may change
from batch to batch. Mix dry ingredients with just enough
liquid to make a soft, pliable dough.
Bread flour absorbs more liquid than all-purpose flour and
must be beaten longer to expand its gluten potential.
The shelf life of white flour is one to two years. Transfer flour
to a tightly closed container to prevent moisture absorption
and store in a cool dark place.
Nonwhite flours should be used within three to four
months. To keep high fat flours such as whole wheat, wheat
germ, oatmeal and soy fresh, store in the freezer.
About Breads
Since the dawn of humanity, grains have been the most
important food for all humans. Hunters and gatherers
chewed wild grains—wheat, barley, rice or corn. These
grains were the staple of ancient diets, but they were
tasteless and very tough. Around 10,000 B.C., people began
settling in groups and planting their own grain. They
ground the grain with stones and cooked it with water to
make gruel, which was then dried by the fire or the sun.
Even today flatbreads, tortillas and matzos are often made
using this age-old technique.
A Happy Accident
In the first combination of bread ingredients, yeast most
likely happened by accident, since wild yeast is found
naturally on grape skins and grains. The first wine and beer
was made when grade juice or gruel was not consumed
immediately. The yeast then fermented the food into an
alcoholic beverage.
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With Nationwide®, you get great
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been strong and stable for more
It is believed that the first raised bread was made when an
alcoholic drink or fermented honey was accidentally added
to flatbread dough. As the dough rested it began to rise
and, once cooked, the bread was light and tasty–a pleasant
surprise.
In 1859, Louis Pasteur, the father of modern microbiology,
discovered how yeast “works.” By feeding on the starches
in flour, yeast produces carbon dioxide. This gas expands
the gluten proteins in the flour and causes the dough to
expand and rise.
than 80 years.
Doesn't it feel great to belong?
You wouldn't be involved with the American
Culinary Federation if you weren't passionate
about being part of a group that shares your
values. We understand that feeling, because
we treat customers like members. It's one of
the things that makes us a different kind of
insurance company.
Call 1-866-238-1426 or visit nationwide.com/ACF for a quote today!
+
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underwriting guidelines, review, and approval. *Vanishing Deductible is an optional feature. Annual credits subject to eligibility requirements. Max. credit: $500. Details and availability vary by state. Products and discounts not available to all persons in all states. Nationwide, Nationwide Insurance,
the Nationwide framemark and Vanishing Deductible are service marks of Nationwide Mutual Insurance Company. © 2013 Nationwide Mutual Insurance Company. AFC-0142AO (3/13)
Page 14
f
y o r,
tes pe
ur ar W
Co bb H WO
Ro dible
E
in the spotlight
Muskmelons
Discover
Muskmelons, cucumbers, pumpkins and winter squash are surprisingly all in the same gourd family, but only muskmelons are
prepared as a fruit. Muskmelons are more commonly known as
cantaloupes, honeydews or casaba melons throughout the country.
but, here in Michigan, they are known as honeyrocks or howell
Melons. And, according to Michiganders, they are the sweetest,
juiciest varieties available.
Taste
Muskmelons are large, hard-skinned fruits with sweet, juicy flesh
and large seeds. Found in many sizes, colors and flesh qualities, there
is a variety for everyone. A ripe muskmelon should smell fruity or
“musky” and give slightly at the stem to gentle pressure. sweet melons taste great with salty tang, such as melon wrapped in prosciutto.
Muskmelon is also the perfect dessert as a sorbet or ice cream.
Melons allow us to consume a palette of nutrients. each color represents a different health benefit—yellow and orange melons support
heart and immune health, while green melons promote strong bones
and teeth. substances called phytochemicals that occur naturally in
melons work with vitamins, minerals and fiber to promote wellbeing and lower disease risk.
Preserve
choose ripe melons with cream- or golden-colored rinds without
soft spots or lumps. unripe muskmelons do not become sweeter
after picking, but will become juicier when left out at room temperature. Prepare melons by cutting in half, scooping out the seeds and
cutting away the skin. store cut melon in the refrigerator in a sealed
container for up to five days. Freeze cut-up muskmelon for up to
eight months in a freezer-safe container.
—Pam Aughe, r.d.
Friendly Neighbor
travis Fourmont, great lakes Wine and spirits, detroit
1.5 ounces herradura silver tequila
2 ounces honeydew melon juice
½ ounce cocchi Americano bianco
¼ ounce fresh lime juice
Fresh basil
combine all ingredients in a cocktail shaker. shake well and
double strain. serve in a cocktail glass garnished with fresh basil.
Smokelope
Joe robinson, bar Manager at Michael symon’s roast, detroit
1.5 ounces Mezcal
1 ounce fresh cantaloupe juice
½ ounce ginger liqueur
½ ounce fresh lime juice
Fresh basil
combine all ingredients in a cocktail shaker. shake and strain
into an old Fashioned glass filled with ice and garnish with
fresh basil leaf.
44
Photograph: Jenna Belevander
Fortify
EDIBLE WOW SUMMER 2013
Page 15
chef Frank turner, northern lakes seafood restaurant,
bloomfield hills
Michigan honeyrocks are the sweetest and most colorful
choice for this marmalade. An heirloom variety developed
by Michigan state university, honeyrocks are one of our
summer’s short but very sweet fruits available starting in July.
1 cup water
Zest of 2 large lemons
½ cup fresh lemon juice, strained
2 tablespoons finely chopped crystallized candied ginger
8 cups chopped muskmelon
(about 6 pounds whole melon)
1.75 ounce (1 box) powdered fruit pectin
5½ cups Michigan sugar
1. Place water and lemon zest in a small saucepan; bring to
a boil and cover. reduce heat to simmer and cook about 10
minutes or until zest is tender. uncover saucepan and simmer
until almost all water has evaporated, 12 to 14 minutes.
2. combine lemon juice, ginger, melon and cooked
lemon zest in a 5 to 6 quart stock pot; cover and bring to
a boil. reduce heat and simmer for 10 minutes, stirring
occasionally. uncover pan and simmer an additional 10
minutes or until mixture has reduce by half. Mash to desired
consistency.
3. stir pectin into hot melon mixture and bring to a full
boil, stirring constantly. boil for 1 minute. Add sugar, return
to a strong simmer, and cook for another 7 minutes.
4. ladle marmalade into hot, clean half-pint jars leaving
¼-inch space. seal jars with two-piece canning lids. Process
according to manufacturer’s water bath instructions for
15 minutes.
Yield: 8, ½-pint jars
Grilled Corn, Tomato, and Muskmelon
Salad with Roasted Chili Vinaigrette
chef Phil Jones, colors restaurant, detroit
colors restaurant is a nonprofit restaurant that focuses
on locally sourced foods purchased through grown in
detroit.
Vinaigrette
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 whole jalapeño peppers, roasted and seeded
1½ tablespoons fresh chopped oregano
¼ teaspoon sea salt
Salad
2 whole ears fresh corn, husks removed and grilled
2 cups cherry tomatoes, halved
1 small muskmelon, halved, seeded, scooped with
melon baller
1 small bunch radishes, thinly sliced
½ english cucumber, halved and thinly sliced
1 small red onion, halved, thinly sliced and pickled
8 ounces feta cheese, crumbled
1. Puree oil, vinegar, peppers, oregano and salt in a
blender until mostly smooth; set aside.
2. remove grilled corn from the cob and place in a
large bowl. Add tomatoes, melon, radishes, cucumber
and pickled red onion. drizzle desired amount of
vinaigrette over salad and toss to coat evenly. sprinkle
feta cheese over salad.
Yield: 6 servings
Cook’s Note: Pickling onions creates a mild, sweeter
flavor. Place 1 cup white wine vinegar, 3 tablespoons
sugar, 5 allspice berries, 1 bay leaf, pinch of ground
cloves and pinch of salt in a small saucepan and bring
to a boil. Add onions and cover with water. simmer 1
minute and remove from heat; cool completely.
Photograph: Lisa Dunlap
Photograph: Jenna Belevander
Melon Marmalade
EDIBLE WOW SUMMER 2013
45
Page 16
A Simple Pie
John Reed, CEC, CCA
It’s August, in the middle of fruit season
when I think about pies. I love a great 4
berry, strawberry-rhubarb or an oldfashioned banana cream pie.
I am not a big dessert eater, as I prefer a great cheese plate,
but on occasions, I have a slice or two. I have a bad habit of
saying, “no dessert for me,” but when someone orders one
for the table along with a couple of spoons, I end up digging
in. I like the simplicity of pie because of its flaky pastry,
singular flavors and the ease involved in eating it. When you
cut into the pie, an easily definable point shows you where
to stick your fork. The round shape allows you to cut a sliver
or even eat half the pie. It looks good in the pan when baked
right. As I thought about this and all the possible flavors—
fruit, cream, sugar and sweetmeats—I realized I missed
something. It’s my favorite pie that I could eat every week
and never grow tired of. The pork pie is at the top of my list.
However, most who grew up on this side of the Atlantic
have no clue what this is. Few places in the U.S. even make
it. The team at Publican Quality Meats in Chicago makes
a good version. You can buy a whole one at the market or
enjoy a slice across the street at the Publican as part of their
tasting plates. I applaud chef Kahan for keeping this English
tradition alive and well.
I am writing this on a sunny day in the backyard of my
sister’s house in the UK. One of the first things I do when I
return to this part of England is to stock up on a few things
for the refrigerator. It’s kind of like a reverse detox; I want to
eat all the unhealthy food that I just flushed out on a cleanse
I got suckered into. It’s a supply of sausages and beer for
breakfast, good crisps (potato chips for those of you who
need me to translate), real mature white cheddar, and, of
course, a pork pie or two. So what is a pork pie?
The modern commercially run of the mill pork pie, which
lines the shelves of most British grocers, is fine for the
beginner just like a burger from McDonald’s. It is made of
cured ground pork that can be a little salty and its pink color
might not be appealing to people. From the revolution in
how we see mass-produced food in the stores, as well as
the gourmet burger business, the same is happening in
Britain with traditional handcrafted foods. The common
pork pies have a bad reputation, but young local chefs and
artisan butchers are bringing back the art of the hand-raised
Melton Mowbray pie. One unique part of the pork pie is
the hand-raised crust and diced uncured meat. Instead of
using a traditional cut crust where cold fats are “cut” into
the flour and kept cold, this pie uses a hot water or boiled
crust process. The fat of choice is lard, which produces
a rich, incredibly crispy crust. The lard is boiled in water,
blended into the flour and kneaded slightly. When cooled,
it’s rolled out to place a mold on the dough, and then the
dough is pulled up around the mold. The mold is removed;
the filling is placed inside and then sealed with a reserved
portion of the dough. After it cools, a flavored jelly made
from pork stock is poured into the open cavity of the pie.
This is a working man’s pate. The other unique ingredient
is the anchovy essence in the filling. Yes, anchovies, which
provide a unique umami that you won’t find in other similar
preparations, such as classical French terrines and pates.
I am not asking you to run out and buy one, but for those
of you who may travel to Britain, stop at a pub for lunch
or for groceries, find yourself a Melton Mowbray pie and
grab a quick pint. For me, it is a simple food pleasure just as
satisfying as a slice of blueberry or cherry pie with a scoop of
ice cream on a summer’s eve.
Page 17
Education • Development
Training • Enjoyment
Michael Schafer, Esq., Sommelier, CSW
(Certified Specialist of Wine)
248.219.7301 • [email protected]
http://www.winecounselor.net
Page 18
By Michael Schafer, Esq., Sommelier, CSW (Certified Specialist of Wine)
Albariño: Spain’s Summer Sipper
Albariño (al-ba-ree-nyo) aka as Alvarinho in Portugal, is the
Spanish summertime white wine of choice. While Spain is
widely known for its superb red wines from Rioja, the amazing
array of sherries produced in southern Spain, and recently, it’s
sparkling wine known as cava, the land of Don Quixote produces delectable white wines as well.
Albariño is a fairly flexible grape, usually produced as a light
bodied wine, but also made into sparkling wine and a fuller,
richer version of the still wine. The vast majority of Albariños
are made to be consumed shortly after bottling. However,
the best versions can be aged for years and develop
amazing complexity. For your purposes, the lighter fresher
styles are a profitable addition to your wine list.
The terroir is so moist due to the proximity to the ocean
and the four main rivers of the region, the vines must be
trained very high compared to other wine-making areas of
the world. They’re actually trained on granite posts about six
feet above the ground. It’s critical that the bunches of grapes
hang down to allow for ventilation. Rot is a serious problem
in this area. The locals actually grow vegetables and raise
chickens underneath them!
These wines are almost sweet-smelling, due to the fruitiness
of the aromas. Don’t be fooled, they’re definitely not
sugar-sweet! Frequent descriptors are apples, peaches,
almonds, citrus, peaches, and white flowers. Whew-that’s
a lot going on! Some folks compare the scents to those of
Gewürztraminer, Muscat, and Riesling.
The flavor profile of this thick-skinned green grape is perfect
for enjoying as an aperitif or with-you guessed it-tapas,
salads and lighter dishes. It’s bracing, mouth-watering,
tangy, even zippy with surprising structure and usually
a long, dry, crisp finish. There’s also minerality and even
salinity adding to the
complexity of this
Spanish charmer.
Some folks are
surprised by the
briskness of the finish
after the fruitiness of
the nose. It’s definitely different!
As Chardonnay is the white grape from Burgundy, Albariño
is the white grape of Rías Baixas. Rias Baixas, in Galicia, in
the northwest corner of Spain is a rather damp and rainy
part of Espana. The words Rías Baixas directly translate as
“lower estuaries” and the local rivers mix with the Atlantic
to provide a plethora of tasty proteins from the sea. As is
frequently the case, it pairs perfectly with the local cuisine.
As you might expect, being situated right on the Atlantic
Ocean, all types of seafood are complemented by this
increasingly popular white wine. All types of “fruits de mer”
are complemented by Albariño. Octopus, virtually any
grilled fish except salmon, shrimp salad, crab cakes, you
get the idea. Spicy chicken dishes, curries, and the classic
seafood paella are all great matches for this wine.
Albariño is a wonderful alternative to Chardonnay and
Sauvignon Blanc. It’s easy, fun, fruity and refreshing. You
should have it on your wine list, or, at the very least, as a
glass pour during the summer months. Slainte!
Page 19
2015 Calendar of Upcoming Events
DATE / TIME
EVENT AND LOCATION
ADDTIONAL INFORMATION
September 14
Monthly Chapter Meeting; Cobo Hall, Detroit.
Host Chef: Jamie Miller.
The meeting reception will start a half hour earlier and
include a job fair during the networking period. If your
company is interested in participating, please contact John
Piazza, CEC, [email protected] or Brian F. Lorge, CCTP,
HAAC, [email protected]. Presentation: Big Three White
Grapes by The Wine Counselor, Michael Schafer, includes
custom food pairings by local top chefs.
September 21
Golf Outing and Chef of the Year Awards Gala Register at http://www.mccachef.org
October 11–12
Modernist Plating and Technique Workshop
Schoolcraft College, Livonia, MI
More information HERE
October 13–14
Michigan Restaurant Show
Suburban Collection Showplace, Novi
Register at michiganrestaurantshow.org.
The ACF MCCA Chapter will host an ACF Sanctioned
Competition on the Show Floor.
November 9
Monthly Chapter Meeting; Oakland Community
This meeting will be a special Pastry Spectacular featuring
College; Host Chefs: Kevin Enright, CEC, CCE, AAC
local pastry chefs and a presentation by a well known
, Doug Ganhs, CEC, Sue Baier, FMP,
national Pastry Chef.
Roger Holden, CEPC, Julie Selonke, CEC
edibleWOW Magazine is your guide
to the local foodshed in Southeastern Michigan.
We tell the story behind the food you want to eat.
Subscribe today to receive the information you
need to make informed food choices.
We’re guaranteed to WOW you.
phone: 248-731-7578 l www.ediblewow.com
Page 20
OC TOB E R 1 3 & 1 4 , 2 0 1 5
S U B UR BA N CO L L E C T I ON S HOW P L AC E I N NOVI
At the Show this Year:
› Expanded Show Exhibit Hall with 50+ Additional Booths
› ACF-Sanctioned Cold Food Plating Competition
› Tabletop Design Competition
› Live Cooking Demonstrations
› And Much More!
Keynote Speakers:
› Tom + Chee Founders Trew
Quackenbush & Corey Ward
– October 13
› MSU Men’s Basketball
Head Coach Tom Izzo
– October 14
Registration is OPEN
michiganrestaurantshow.org
800-968-9668
See you in October!
Page 21
ACF APPROVED
CULINARY SALON
Professional and Student Categories A-D
Contact
Jeremy Abbey, CEC, CEPC, CCE, CCA
[email protected]
313-580-2823
October 13th, 2015
Page 22
Michigan Restaurant Association Cold Food Salon 2015
Thank you for participating in the 2015 MRA-MCCA Cold Food Salon held at
Suburban Collection Showplace
46100 Grand River Ave, Novi, MI 48374
http://suburbancollectionshowplace.com
Tuesday, October 13th, 2015
Competitor Load in 9:30am - Set up: 10:00 am
Judging: 12:00 am – 2:00 pm
Lead Judge: Thomas Recinella, CEC
*Please review the ACF Culinary Competition Manual for category descriptions, rules and regulations
Name:
Email:
Primary Phone:
Address:
ACF Membership Number:
$75.00 per category
A
B
C
D
Please mark the appropriate box of the category(ies) you will be presenting
1
1
1
1
2
2
2
2
3
3
3
3
4
4
4
4
5
6
5
Please return this form and complete payment to:
Dorsey Culinary Academy
Attention: Chef Jeremy Abbey
31522 Gratiot
Roseville, Mi.
48066
For more information contact:
Jeremy Abbey, CEC, CEPC, CCE, CCA
[email protected]
[email protected]
313.580.2823
Page 23
Competition aGreement form
American Culinary Federation Salon Competition Agreement Form
____ AstheUndersignedCompetitor,IagreetocomplywiththeAmericanCulinaryFederation(“ACF”)Competition
Manual,andwithallapplicableACFPoliciesandProcedures.
____ I,theUndersignedCompetitor,understandthatalljudgeshavebeenscreenedandselectedbyACF,andthat
alldecisionsandscoringarefinalandcannotbechanged,alteredorretractedinanyway.
____ Byenteringthiscompetition,Iherebyagreetorelease,discharge,andholdharmlessACF,itsofficers,
directors,members,agents,andemployees,fromanyclaims,losses,anddamagesarisingoutofmy
participationinthiscompetitionandrelatedpublicity.
____ IherebygrantpermissiontoACF,basedonadequateconsideration,topublish,copyright,andotherwise
useforACF’spurposesofpromotingthecompetition,myname,likeness,image,speech,andbiographical
informationofandrelatedtomeinanymannerormedium.Iacknowledgethatmyparticipationinthe
competitionisvoluntary.IalsounderstandthatIwillreceivenocompensationfromACFfortheforegoing
license.
____ IhavecarefullyreadthisAgreement,andIunderstandallofitsterms.Iamsigningvoluntarilyandwithfull
knowledgeofitslegalconsequence.
Competitor’sSignature PrintName
Date
ACFMemberNumber
56
Page 24
I N F OR MATI ON F OR M
FOR ALL COMPETITORS PARTICIPATING
IN ACF SANCTIONED COMPETITION
Please use blue or black ink pen.
Note: Thank you for completing the information below. This
document is essential to accurately record CEHs for ACF members.
NAME: _______________________________________
Member # ________________________
(required if an ACF member)
I
o am
o am not
a member of the ACF.
Mailing Address: ___________________________________________________________________
City: _________________________________________ State: _______ Zip: ___________________
Home Phone: __________________________________ Fax: ______________________________
E-mail : ___________________________________________________________________________
Categories Competing In: ____________________________________________________________
PLEASE RETURN TO SHOW CHAIR
Page 25
Notes from the Foley Fishmonger
Beating the Spoilage Clock
(and the 32 degree rule)
Bad meat smells rancid, bad milk smells
sour, bad fish smells… If you said fishy
you’re not alone. Interesting; we associate
the way fish smells with spoiled fish. We
don’t call meat meaty when it goes bad or
milk milky when it’s sour. But bad fish is,
well, “fishy.”
24 hour period. In other words the spoilage clock speeds
up. If you hold your fish at 40 degrees you can lose 5 days of
shelf-life in just 24 hours. And if you remember the spoilage
clock starts ticking the moment the fish dies – somewhere
on the ocean, you’ve basically lost all your shelf-life over
night.
This only illustrates how perishable seafood is. So you may
ask what’s the expiration date? How much shelf life does my
fish have? The answer is: That depends.
Shelf life with fish depends on a lot of factors. What season
is it? Is the particular species spawning or feeding? Was it
caught during warm or cold weather? Were the seas calm
or rough? How was it handled on deck? Were the deck and
the fish-hold clean? How quickly was the core temperature
brought down after it was dressed? Were fish picks or forks
used? How was it handled during the offloading process?
How long was the trip and how “old” was the fish when it
came off the boat?
Assuming all these factors were properly accounted for,
what happens at the fish plant plays a huge part in the chain
of custody that results in a tasty piece of fish. Sanitation, care
in handling, temperature control from processing through
transportation and a host of other small steps can result in
seafood that has the right amount of shelf when it hits your
door. And by “shelf life” your Fishmonger means “flavor.”
So the short answer is most ocean fish have about 14 days
from time of death until they are no longer usable. In reality
that number is really 7 days if you want it to taste great. 7
Days from death to meal where the fish presents a flavor
that will have the person who eats it walking away from the
table with a “WOW!” instead of a “meh” or worse meal.
Remember, fish usually arrives at your door at least 3 days
“old.” Temperature control is key. Understanding that most
restaurants do not have a dedicated fish cooler and even
if they do maintaining 32 degrees with refrigeration is
not practical the solution is to ice your fish: bury the fish
containers in ice. The ice will protect the fish the cooler will
protect the ice.
Repeat after me: “ICE YOUR FISH.”
Best Fishes!
The Foley Fishmonger
Okay Fishmonger why didn’t you just say 7 days? Well, the
answer is again: That depends. All this shelf-life (flavor)
depends on whether or not the fish was kept at the proper
temperature throughout the entire process. In comes the 32
Degree Rule. The 32 degree rule says that for every 2 degrees
above 32, you lose an extra day of shelf-life (flavor) for each
Page 26
F
resh, Sustainable Quality.
Seasonless Availability.
Grown with Care in Ontario’s Greenhouses.
Taste the Difference!
Ontario Grown Tomatoes, Cucumbers and
Peppers are Available NOW!
Call Your Produce Supplier and
Ask for Ontario Greenhouse Produce!
1-800-265-6926
www.ontariogreenhouse.com
Scholarships Now Available!
There are two scholarships awarded to students
each year through the Michigan Chefs de Cuisine
Educational Institute (MCCEI, the Leopold Schaeli
Award and the Leon Korstjens Award
Individual MCCEI Educational Assistance Scholarships
may be awarded on the basis of merit to deserving
individuals who meet Michigan residence requirements.
The scholarships will be limited to Hospitality and
Culinary Arts training in a post-secondary Michigan
school. Such scholarships must be applied for through
the Michigan Chefs de Cuisine Association. Previous
recipients may reapply for additional scholarships.
Biannual deadlines for receipt of applications: May 1 and
November 1.
Click HERE to download the MCCEI Scholarship
application. Please mail the completed application and
all supporting documents to: The Detroit Athletic Club,
241 Madison, Detroit, MI 48226, Attn: Kevin Brennan
In addition, The American Academy of Chefs (AAC),
the honor society of the American Culinary Federation
(ACF), offers educational scholarships to high school
students, college students, professional chefs looking
to further their education or become certified and
student culinary teams currently competing at ACF
Regional and National conferences. Visit the ACF
website for application an additional information:
http://www.acfchefs.org/AM/Template.cfm?Sect
ion=Scholarships&Template=/CM/HTMLDisplay.
cfm&ContentID=19178
Page 27
Proper Seating and Flow of
Restaurant Customers By David Buchanan, Chef’s Resources
If you work in a restaurant then you are familiar with this question. There are two
clear perspectives of thought regarding this subject: the Front of the House (FOH)
perspective and the Back of the House (BOH) perspective.
Speaking from the Back of the House, it seems that the Front
of the House perspective often is to simply seat as many
people as possible, regardless of the outcome. Got 100,000
seats open?...seat them all!! The kitchen’s perspective is to
seat as many people as the kitchen (and Waitstaff for that
matter) can execute in a timely, professional manner with
a focus on quality and successful service resulting in happy
customers.
What often seems to happen, however, is that many guests
will show up all at once, the restaurant will be seated all at
once, the waitstaff scurry around and take all of their orders
from all of their new tables, and then turn in all of their new
orders and tables at the same time. This results in slamming
the kitchen and giving them more plates than they can
possibly produce in a timely fashion (we have 10 burners
but suddenly are slammed with 25 sauté items!). The result
is that customers will wait for their food, while the kitchen
tries to dig itself out of the hole and waitstaff stand around
asking, “What’s taking my food so long?” And when waitstaff
go back to their tables and respond to customer comments
about why it’s taking so long, the most frequent answer
to the customer is that “the kitchen is behind”. Wrong! The
Front of the House failed to manage the seating!
What often happens next is that the kitchen will hit high
gear, food slams into the “window”, and now the waitstaff
cannot pick-up food fast enough. The cooks yell, “take this
food out! Get it out of the window!” Then the kitchen comes
to a halt while they wait for the servers to deliver food. This is
often followed by food coming back to the kitchen because
it is overcooked or dry from sitting in the window too long.
From the my perspective, none of this is a kitchen problem.
The fact that the kitchen was buried is because the Front of
the House failed to manage the customer seating. It is the
responsibility of the FOH to manage the flow of customers,
to speed up one table and slow down another, to drag a
few “walk in” guests rather than seat everyone at once. If the
kitchen where to put up 40 plates all at once for one waiter
and then complain about taking so long to get the food out,
that would be unjust. The same goes for the Front of the
House when they slam the kitchen. It’s about planning and
controlling the flow, not just putting butts in the seats.
The guest is going to have to wait, one way or the other.
They will either have to wait to get a table, or they’ll have
to wait to get their food. It is better to tell the customer
(customers with no reservation) that it’s going to be 30 60 minutes before you can be seated rather than to seat
them quickly and then have them wait a long time to get
their food. It is a better guest perception to have to wait to
get a table (unless they have a reservation of course) and
then once they have arrived at their table to have a quality
experience. Rather than to be quickly seated, and then sit
and wait and wait and wait and wonder what is going on
before they can get their meal.
Will you loose some covers that night because the guest
isn’t going to wait 30 minutes for a table? Yes, some
customers will leave and go dine somewhere else. But they
will remember that and the next time they will plan ahead
and make a reservation. On the other hand, if you seat that
guest when the restaurant is already at capacity and they
then have to sit and wait, wait, wait for their food...what
will they remember? That the service was terrible, and they
won’t be back. So, you got their money for one day...but lost
that guest for the future. I’d say that’s a pretty poor business
model. Proper service is more important than simply
cramming “butts in the seats”.
Here is a great example of “seat everyone” -vs- “controlled
seating”. Lets say you are open from 5:00 - 11:00 pm. On
one Saturday you serve 384 guests with the vast majority
of them being served between 6:30 - 9:00, slamming the
restaurant. On the next Saturday you again serve 384 guests,
but this time with a controlled seating of about 16 people
every 15 minutes. You’ve done the same number of covers
but the night went much smoother with better service from
the FOH & BOH and the guests are happier. Yes, I know it
may be hard to get either that first or last turn, but the point
is to control the seating and force guests into slower time
Page 28
slots. If you go on an hour wait at prime time then don’t
take reservations during prime time. Force reservations into
the earlier or later slots. That way you’ll have more room for
walk-ins during “the rush”.
I would like to propose two questions to two different
groups of people. First question is for people who are in
the industry FOH and BOH. What are your thoughts on this
topic? Is it better to have the customer wait to be seated,
or is it better to get them seated and make them wait for
service and food? In which situation do customers leave
happier? In which situation do you spend more time and
money trying to recover the table?
Second question. When you go out to eat, would you rather
sit at the bar or in the waiting area for 15 minutes before
being seated? Or would you prefer to be quickly seated and
then have to wait a prolonged period of time for your meal,
wondering what is taking so long?
I understand that the perspective of the House is to capture
as many customers as possible. Even if that means making
them wait for their meal. At least they will end up paying a
check and contributing funds to the House. I contend that
a quality customer experience will cause that customer
to return again and again. While a negative customer
experience may cause the customer to never return...and
of course tell all their friends. Therefore, slamming as many
people into the restaurant as possible may not necessarily
generate you more funds in the long run. If the House
believes that filling the restaurant with as many customers
as possible is the best way to capture revenue and promote
their business, I suggest giving the matter more thought.
Every restaurant has disputes between the FOH and
the BOH. These disputes revolve around the difference
in perspective between them, as well as their different
priorities, tensions and challenges. To properly assess and
navigate through this minefield there are two guiding
principles. Number one: what is best for the business.
Number two: what is best for the customer. Pretty much
any issue between the front of the house and back of the
house can be resolved by applying these two principles. The
highest priority is what is good for the business. But that
is very closely followed by what is good for the guest. For
instance, it is good for the guest to receive an extra pound
of king crab for free. The guests would love that and the
waitstaff’s tip would probably go up because of it. But that
is bad for business, and therefore it is an improper decision.
On the other side of the coin, is it good for the business
to advertise a pound of king crab, but only present the
customer with half a pound? That saves the business money,
but it creates a very negative perspective in the eyes of the
guests and will negatively impact the future revenue of the
restaurant.
So let’s get down to the nitty-gritty application of these
two principles. You have a customer who is dissatisfied
with their meal. Is it better to buy their meal, or simply
apologize and hope that they’ll return again. In this situation
it is better to lose money in the short term, i.e. offer them
another entree option, a free dessert, buy them a drink, or
pay for their entire meal, whatever seems appropriate to
recover the guest. You may lose money on this one meal,
but you will probably recover that guest so that they will
come back again and hopefully with more people. It makes
better business sense to lose money in the short run and
gain future revenue. Are they sincere in their complaint, or
are they someone who simply complains in order to get
something for free? If you recognize a trend with certain
customers who always come in and complain in order to
get something for free, in that situation you are better to cut
them off and lose their business because they’re costing you
money every time they come in. They are freeloaders and
not worth your time or the money you spend on them.
Habitual complainers. Every restaurant will have habitual
complainers. You should keep a list of these people. Keep
track of their phone numbers, the names they use (some use
various names), credit card numbers, etc. These people are
parasites upon your business. You need to evaluate whether
or not they are worth compensating every time they come
in to dine. If they contribute in some way to your business,
then it may be worth keeping them. But if they contribute
nothing, but only come in to get some type of free discount
every time, then you need to cut them off and ask them to
take their business elsewhere. You can do this in a polite
fashion by saying something like. “I’m sorry, it appears that
we can not meet your needs. We would appreciate it if you
would take your business elsewhere.”
Page 29
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Sysco customers are expressing a new set of values. Many
care not only about price and quality, but also about where
their food comes from, who grows it, and how it gets to them.
Sysco companies have initiatives to connect local farms
with markets that value the unique varieties of the produce
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working closely with small farms and local producers to make
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more sustainable way.
Sysco Detroit
41600 Van Born Road • Canton, MI 48188
734.397.7990 • www.syscodetroit.com
www.facebook.com/SyscoDetroit
Page 30
Michigan Chefs de Cuisine and
American Culinary Federation
Membership Dues
Category Description and Amount
Professional Culinarian
Professional/chef with 3 years plus experience. $225
Culinarian
New professional, minimum of 6 months experience. $125
Student CulinarianStudent/apprentice in the post-secondary culinary education program, less than 2
years of experience. $85
Junior Culinarian
High School student, 16–18 years old. $70
Associate membershipAny group, corporation or company that provides products or services to the culinary
profession. $290
Allied membershipRelated culinary professions, such as a nutritionist, dietician, bartender, waiter,
restaurant manager or owner. $220
Culinary Enthusiast
Non-Culinary Professionals. $150
Property membershipAllows companies or educational institutions to purchase ACF memberships for
culinarians at a reduced rate. For more info go to http://www.acfchefs.org/Source/
Membership/Property.cfm
New members will be billed each year on the anniversary of the date they joined. All other members will continue
to be billed on the first of the year. You can join or renew your membership online by visiting our website, www.
mccachef.org. The MCCA organization number is MI012. You can also join by visiting either www.acfchefs.org or
the ACF Central Region website at www.acfcenreg.com When renewing by mail, please send to: American Culinary
Federation, Inc., 180 Center Place Way, St. Augustine, FL 32095 • 800-624-9458
Proudly serving
Detroit for
5 decades...
Bill Gerencer
Tel: 207.761.0818 n 800.225.9995
Cell: 207.252.1115 n Email: [email protected]
M.F. Foley Company, Inc.
24 West Howell Street, Boston, MA 02125
http://www.foleyfish.com
Page 31
Dine With an ACF
Certified Chef
Choosing the right restaurant
can turn your meal into a night to
remember. With an ACF certified
chef, your meal will be prepared by a
culinary professional that has received
extensive training and education. Find
an ACF certified chef in your area.
MORE.
Cook. Craft. Create. ACF National
Convention & Show
Over 1,000 chefs, cooks, students and foodservice professionals
attended Cook. Craft. Create. ACF National Convention & Show in
Orlando, Florida, July 30–Aug. 3. The event featured workshops and
seminars, cutting-edge demonstrations, a trade show featuring nearly
100 exhibitors and national competitions. MORE.
ChefConnect: Atlanta
Whether you are preparing for
certification, studying for class or
reading for enjoyment, the following
books will further your culinary
knowledge. MORE.
Hyatt Regency Atlanta, March 13–15, 2016. Northeast and Southeast
members kick off the 2016 Signature Series in the Peach State, where ACF
will be welcomed with the warmest of Southern charm. With one of the
fastest growing food cultures in the country, Atlanta is home to cuttingedge, award-winning chefs and restaurants with firmly planted Southern
roots as well as international and ethnic offerings. Join us for education and
networking in Georgia’s capital city.
ACF Culinary Competitions
ChefConnect: Hawaii
Participation in ACF approved
competitions will earn you continuing
education hours for ACF certification.
View upcoming competitions HERE.
Waikoloa Beach Marriott Resort & Spa, April 3–5, 2016. Central and
Western Region members head to Hawaii Island for the Spirit of Aloha.
Comprised of five distinct volcanoes, The Big Island is an unrivaled
expression of the power of nature. Native Hawaiian cuisine started with
the first Polynesians who arrived with fruit and plants to cultivate the
new land. Today, modern regional cuisine beautifully reflects the fusion
of global influences and local products. Join us for a culinary exploration
of local and regional cuisine along with industry trends, education and
networking.
ACF Recommended Books
Differentiate Yourself
With thousands of chefs competing
in the job market, it is essential to
prove your culinary competency.
Certification through the American
Culinary Federation demonstrates skill,
knowledge and professionalism to the
food service industry. MORE.
ACF on Facebook
Be sure to “Like” the ACF on Facebook
and get all the latest news. MORE.
ACF Board of Directors
The newly elected 2015–2017 National Officers & Board of Directors
were inducted during Cook. Craft. Create. Please meet your new ACF
Board of Directors!
What’s Your ACF Story?
For 85 years, chefs, students and foodservice professionals have
benefitted from membership and involvement in ACF. Read several
members’ stories and share your story.
Page 32
Kendall College School of Culinary Arts Wins Knowledge Bowl
A team of six students enrolled in the Kendall College School of Culinary
Arts' associate and baccalaureate programs beat three other teams from
each region to win the 2015 National Baron H. Galand Culinary Knowledge
Bowl at the American Culinary Federation's (ACF) National Convention &
Show at the Orlando (Fla.) World Center Marriott.
Their success reclaims the title and is the third win for a Kendall College
team in the last six years of this national competition. Earlier this year in
Indianapolis, the Kendall team swept the annual central regional competition
for a sixth consecutive year to qualify for the national final.
The Kendall College team, consisting of Alex Gabrielson (captain; Pella,
Iowa), Michael Lanzerotte (Bloomington, Ill.), Emily Mankus (Lincolnshire,
Ill.), Nelia Salvi (Madison, Wis.) and Alex Szabo (Prescott, Ariz.), competed
against student teams from professional foodservice-training programs at
schools in Riverhead, N.Y., Savannah, Ga., and Kirkland, Wash.,
representing the ACF's Northeast, Southeast and Western Regions,
respectively. Culinary student Mike Kubiesa (Elmhurst, Ill.) served as a
second alternate on Kendall's team.
"It was our honor to represent Kendall College, The Central Region, and the
ACF Windy City Professional Culinarians Chapter in the ACF's Knowledge
Bowl, and we are thrilled to bring the national title and gold medals home to
Chicago,” says team coach Dina Altieri, MS, CEC, CCE, CHE, dean of the
School of Culinary Arts. "Competition has made each of us stronger, and we
are grateful for the opportunity to participate."
Page 33
Board of Directors &
Committee Directory
Published and edited by the Michigan Chefs de Cuisine Association,
founded in 1970. The MCCA is a member of the American Culinary
Federation and Academy of Chefs of America.
This non-profit publication is dedicated to the future education,
training, and advancement of chefs and cooks for restaurants,
institutions, and the hotel industry.
The following are all Chapter Officers, Board Members, Committee
Chairpersons and Special Events Chairpersons of the Michigan
Chefs de Cuisine Association, Inc.:
Chairman of the Board
Brian Beland, CMC
(313) 881-8000
[email protected]
President
Brian Henson
(248) 914-0171
[email protected]
First Vice President
Comm. Outreach/Philanthropy –
Chef & Child Foundation Chair
Assistant Treasurer
Jim Kokenyesdi, CEC, CCA
(810) 650-8825
[email protected]
Second Vice President
Education Task Force &
Meetings Chair
John Piazza, CEC
(586) 415-5065
[email protected]
Treasurer / Finance Chair
Jacob Williams, CEC
(313) 418-1873
[email protected]
Secretary / Membership Chair
Sarah Rougeau, CEC
(248) 396-6866
[email protected]
Assistant Secretary
Chris Hessler, CEC
(810) 538-0137
[email protected]
President Emeritus / Board Advisor
Milos Cihelka, CMC, AAC
[email protected]
MCCA Executive Offices at:
4 Vigilance Court
Bolingbrook, IL 60440-1223
(734) 320-8738
(206) 203-4510 Fax
Executive Director
Newsletter Executive Editor
Marketing/Communications/
Fundraising
Brian F. Lorge, CCTP, HAAC
(734) 320-8738 Cell
(206) 203-4510 Fax
[email protected]
Trustee / Scholarship Chair
Kevin Brennan, CEC, AAC, ACE
(313) 963-9200
[email protected]
Trustee / Certification Chair
Kevin Enright, CEC, CCE, AAC, ACE
(248) 689-6529
[email protected]
Trustee / Chef of the Year/Golf
Outing Chair
Randy Smith, CEC
(248) 437-7337 x254
[email protected]
Competition Co-Chair
Randy Emert, CEC, CCA, ACE, CDM,
CFPP, PCI
(248) 392-0292
[email protected]
Competition Co-Chair
Scott O’Farrell, CEC, CEPC, CCA
(586) 226-4725
[email protected]
Harper
Associates
Hospitality and Culinary Recruitment
Specialists since 1968 for: Hotel, Restaurants,
Estate/Private Service, Country Clubs, Food Service
Let Harper Associates represent you
in confidence to our various client
companies. Please email
your resumé as a Microsoft Word®
attachment to [email protected]
Ben Schwartz • President
Harper Associates
31000 Northwestern Hwy, Ste 240
Farmington Hills, MI 48334
248.932.1170
http://www.harperjobs.com
Notice of Copyright
This newsletter and its content is copyright of The Michigan Chefs de
Cuisine chapter of the American Culinary Federation, 2015. All rights
reserved.
Any redistribution or reproduction of part or all of the contents in any form
is prohibited other than the following: You may print or download content
to a local hard disk for your personal and non-commercial use only. You
may copy the content to individual third parties for their personal use, but
only if you acknowledge this newsletter as the source of the material. Please
contact Brian Lorge at [email protected] for more information.
Associate Member Chair
Roger Kreager
734.564.7994 Cell
[email protected]
Designer/Website /
Newsletter Editor
John Gouin
(248) 318-7801 Cell
[email protected]
Sergeant at Arms
John Aldini, CC
(586) 790-2095
[email protected]
Note: Business
casual dress is
acceptable at
meetings. Please
no jeans
Advertise your Foodservice
Related Jobs and Equipment
for Sale in The Michigan Chefs
Newsletter!
Listings run for 1 month. 35 words or
less. Foodservice-related equipment
and employment opportunities only
please. Submit your ad and contact
information to [email protected]
by 15th of the month prior.
Page 34
Windy City Professional Culinarians
Certification Test
For All Levels Except CMC, CMPC
October 2nd, 2015 • College of DuPage • 425 Fawell Blvd.,
Glen Ellyn, IL
# TEST ADMINISTRATOR: Jeff Lemke CEC, AAC
# To Register:
http://www.acfchefs.org/Core/Events/eventdetails.aspx?iKey=PE100215B&TemplateType=A
# Cost: $50.00 (Note: All ACF WCPC Active Members who pass their certification test will be
given a $50.00 reimbursement from the chapter.)
# TESTING:
@ Candidates will not be able to register on the day of the test and must be pre-approved by
the National Office.
@ Candidates will be provided start times one (1) week prior to the test.
@ Candidates should arrive 1 hour prior to their start time.
@ Please review the Candidates Manual for equipment and supplies provided by the test site.
@ All candidates are required to supply all food, plates, serving vessels and personal cooking
equipment.
@ Circulating cookers are not permitted.
# other information:
If you are interested in taking the CPC or CEPC test please contact us at
[email protected]
If you have any questions about the facility or the process please contact the following via
email. We will do our best to accommodate all of your questions and needs.
• Chef Jeff Lemke CEC, AAC • [email protected]
• Chef John Reed, CEC, CCA • [email protected]
Please do not contact the school directly.
Page 35
Every diner craves something deeply satisfying. Gordon Food Service® is always
at your table with fresh and flavorful food choices and reliable foodservice supplies.
You can count on our useful technology tools and expert advice to lighten your busy
schedule so you can do what you love most—make every plate special. Visit our
show to learn more.
SEPTEMBER 30
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Columbus
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9 a.m.–4 p.m.
Kentucky Exposition Center
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DeVos Place Convention Center
Tuesday, October 6, 9 a.m.–5 p.m.
Wednesday, October 7, 9 a.m.–4 p.m.
Tampa Convention Center
9 a.m.–5 p.m.
Grand Rapids
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NOVEMBER 4
Houston
NRG Center
9 a.m.–4 p.m.
Register today at gfsfoodshow.com
Open to foodservice professionals 18 years and older. No children please.
Page 36
The Michigan Chefs Newsletter
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Michigan Chefs de Cuisine Association • (734) 320-8738 • 4 Vigilance Court • Bolingbrook, IL 60440-1223 • www.mccachef.org

Inside: - Michigan Chefs de Cuisine

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