February 2008 - American Culinary Federation Long Island Chapter
Transcription
February 2008 - American Culinary Federation Long Island Chapter
American Culinary Federation Long Island Chapter ACFLI Newsletter February 2008 Did You Know… Tea is said to have been discovered in 2737 BC by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water A Message From the President Breaking Down The Doors President’s Message 1 Recipes of the Month 2 NYS Bakers Scholarship Application 3 Awards Dinner 4-7 Winter Calendar 7 About the ACFLI 8 We have been accused of being the Old Boys Club, Self Serving and many other not so nice or true accusations. It is the farthest from the truth. Less than ten years ago I walked into the Weeping Willow Restaurant to my first ACFLI meeting, and was greeted with open arms. At that time I knew of many of the members, but only knew one or two of them personally. Now many of my closest friends and business associates are men and women that I met in that room that night Right from the beginning I was made to feel a part of by the group that would significantly influence my career over the next decade. At first I would just sit in the back and listen to the agenda of the evening, but being who I am, it wasn’t long before I asked for a shot at the demo of the month and to my surprise, I was answered with a sure thing, “great to have you on board.” It was not much later, certainly within my first eighteen months of joining that I was asked to join the board of directors and that’s how I started on the journey to where I am today. You see, there really weren’t any doors to break down then and I don’t believe there are any now. All you have to do to be recognized in our organization is to stand up and let us know who you are. I am the first to put out my hand and welcome new people and as far as I am concerned, no one is better than anyone else and we’re all here to further our education and to sharpen our skills. So I ask any and all who are interested to come on down to our next meeting, see what’s going on and by all means, jump right in and get involved. And if by chance you should feel there are any doors in your way, please give me a call and I’ll make sure that they are always unlocked. 8 Chris Neary CEC, CCA President ACFLI Ice tea was introduced in 1904 at the World's Fair in St. Louis. The tea bag was introduced in 1908 by Thomas Sullivan of New York. Inside this issue: Sponsorship Opportunities PAGE 2 A C F LI NE WS LE TT ER Cooking with Executive Chef Christopher Neary CEC, CCA Chilled Pappardelle with Lemon and Pine Nuts INGREDIENTS1 lb. Pappardelle (cooked) 1/4 Cup Lemon Zest 1/2 Oz. Lemon Oil 4 Oz. Extra Virgin Olive Oil 1/2 Oz. Garlic Oil 2 Cups Micro Basil 2 Oz. Lemon Juice 1/2 Cup Chopped Parsley 2 Cups Toasted Pine Nuts Salt—To Taste Pepper– To Taste DIRECTIONS1. Cook and cool the pasta 2. Toss pasta with lemon zest, lemon oil, extra virgin olive oil, garlic oil and lemon juice. 3. Mix in parsley, basil and pine nuts. 4. Season with salt and pepper. MANGO & PAPAYA SALSA INGREDIENTS- DIRECTIONS- 4 Cups Mango, 1/4” Dice 1. Combine all ingredients in stainless steel bowl and mix well. 4 Cups Papaya, 1/4” Dice 1 Cup Red Onion, 1/4” Dice 1 Cup Red Pepper, 1/4” Dice 2. Store in shallow container, label, date and refrigerate. 1/2 Cups Jalapeno, 1/8” Dice 3. Let cool before serving. 1/4 Cup Ginger, Fresh Minced 2 Tbsp Garlic, Fresh Minced 1 Cup Cilantro, Fresh Chopped 3 Tbsp Cumin, Ground 1/4 Cups Brown Sugar 1/2 Cup Fresh Lime Juice 1 Cup Olive Oil A C F LI NE WS LE TT ER PAGE 3 ATTENTION ALL STUDENTS!!! This year the NYS Bakers Association will be sponsoring a Baking Competition to be held at the Artisan Baking Center, 36-46 37th Street, Long Island City, NY. Tel # 718-392-0025 Fax# 718-392-1173 http://www.artisanbakingcenter.org. Requirements: Applicants must meet the following criteria: 1. Must be ages 17-20 years old 2. Must be currently enrolled in the C-Cap Baking Program or currently enrolled in any government funded Baking Program as a potential graduating senior. Must have proof of enrollment in a baking program by submitting a letter of attendance with the school’s letterhead attached to the application. Competition Rules: All applications must be mailed to: Aaron Wasserman c/o Teena’s Cake Fair ● 1568 Ralph Avenue ● Brooklyn, NY 11236 ● Fax 718-763-9101 Applications must be received by March 23, 2008. Recipes must be submitted prior to competition and e-mailed to Joe Gifoli at [email protected]. All ingredients must be included in the submitted recipe. Applicants can bring their own ingredients pre-scaled or the Artisan Baking Center will provide ingredients unscaled. All ingredients must be mixed on the premises. Competition categories are Six Assorted Decorated Cup Cakes; Butter Cream Decoration & Quick Breads. Competition will take place Wednesday, April 2, 2008 from 12 – 4 PM. Judging for this competition will be based on taste, showmanship, presentation and cleanliness (organizational skills). Prizes are 1st place $3,500 to school of choice; 2nd place $1,500 to school of choice & 3rd place $1,000 to school of choice. There will also be individual cash prizes: 1st place will receive $500, 2nd will receive $300, 3rd gets $200. APPLICATION for the New York State Manufacturing Retail Bakers Association BAKING COMPETITION Applicant full name Home Address Home Phone Cell phone E-mail Address Date of Birth Current School Prior School-ing PAGE 4 A C F LI NE WS LE TT ER ACFLI 15th Annual Awards Dinner This year, the 15th Annual Awards Dinner was held at Chateau Briand in Carle Place, NY honoring the best of the best here on Long Island. We had our most successful Dinner to date and couldn’t have pulled it off without the help and support of Chef Edilerman Molina, CEC; Chef Peter Lessing, CEC, CCA; Chef Mario Cioro and the entire staff of the Chateau Briand. A recap of the evening... Volunteers Clare Hollywood (ACFLI) and Lorraine Spina helped throughout the evening Reception Room at Chateau Briand Among the honored guests, Lackmann Culinary Services Attendees enjoyed the lavish cocktail hour A C F LI NE WS LE TT ER PAGE 5 James Pineau receives the ACFLI Member of the Year Award Student volunteers contributed to the evening’s success Christopher Neary CEC, CCA President, ACFLI Presents Lauren Battista and Richard Doscher with their Slavin Scholarships Mr. & Mrs. Barry Slavin Present the ACFLI with their Annual Jeffery Slavin Memorial Scholarship Fund Student Michelle Dwyer receives the ACFLI Student Member of the Year Award A C F LI NE WS LE TT ER PAGE 6 John King, of J. Kings Foodservice, receives the Outstanding Sponsor of the Year Award Larry Weiss CCC, CCE, AAC receives the Culinary Educator of the Year Awards Erik Weiss receives the Vendor of the Year Award on behalf of Gotham City Hospitality A C F LI NE WS LE TT ER PAGE 7 Andrew & Mathew Lackmann (of Lackmann Culinary Services) are honored with the ACFLI Culinary Excellence Award Executive Chef Edilerman Molina, CEC receives top honors as the ACFLI Chef of the Year WINTER CALENDAR FEBRUARY MARCH 4th– Member Meeting ● Melville Marriott 6:00 pm ● Sugar Work Creations by Chef Grant Ripp 3rd– Member Meeting ● Melville Marriot 6:00pm ● Demo TBD 26th– BOD Meeting ● Melville Marriot 6:00 pm 25th– BOD Meeting ● Melville Marriot 6:00pm 10th– 15th Annual Evening of Good Taste ● Crest Hollow Country Club The ACFLI was founded by nineteen Long Island chefs, whose common goal was to amplify the ACF's commitment to training, education and humanitarian efforts here on Long Island. Today, the ACF Long Island Chapter has over 200 active, junior, student and associate members and growing. A few of our programs... PO Box 121 East Rockaway, NY 11518 Phone: 516-887-2738 Fax: 516-887-2738 E-mail: [email protected] We’re on the web! www.lichefs.com To further the ACF's commitment to humanitarian efforts, the ACFLI has developed the "Adopt A Kitchen" program. In this innovative endeavor, ACFLI chefs volunteer as "consultants" to many of Long Island's soup kitchens advising on subjects ranging from food preparation and purchasing to sanitation. The ACFLI was awarded a plaque by the "Every Fifth Child Campaign" for its outstanding work in developing the "Adopt A Kitchen" program. At the ACF national convention in San Antonio, Texas the ACFLI was presented with the "Little Oscar" award form the National Office of "The Chef and the Child Foundation." This award recognizes the most outstanding chapter in the country for work that benefits the organization. The ACFLI Certification Program has been assisting chefs to attain professional certification. Our goal is that one day, every chef on Long Island will be certified. The future is clear -- ACF certified chefs will be perceived synonymously with high quality food and it will not be uncommon for customers to inquire about the certification of every restaurant's chef . THANK YOU TO OUR SPONSORS!!! J Kings Foodservice Professionals Gotham City Hospitality M. Slavin & Sons Fish The Melville Marriott TO BECOME A SPONSOR OF THE ACFLI Visit our website at www.lichefs.com Click on Sponsors Look for Link to Corporate Sponsorship Information