WindyCityChefsTHE

Newsletter of the Windy City Professional Culinarians MAY 2013

President’s LetterWill this winter ever end?

I am tired of this cold weather. I am ready to start thinking about outdoor dining, grill menus, hot dogs at the turn on my day

off playing golf. In reality I don’t have time for golf but it’s nice to dream. However, I am thinking about the 5th Annual Burger Throwdown on May 13th. We will have student Culinarians grilling and preparing outrageous burgers for you and your friends, all the while competing for scholarship funds you helped us raise. We have a new location and new sponsor. Tasty Catering in Elk Grove Village is partnering with the ACF WCPC to make the event bigger and better. We started this event as a way of bringing more excitement to our meetings and events. Each year it gets better. This year we expect the most teams ever and the biggest crowd. Please make your reservations and come on out for a great time and a great cause; the next generation of chefs and culinary professionals. So look out for the announcements and emails as they head your way

As this letter get’s read, I will be returning from the Central Regional Conference in Little Rock, Arkansas. I am going to let you know what I told them when asked about our chapter. ACF WCPC is a proud organization with a new group of leaders. We are a young chapter and still growing. We have many challenges on the board to prove ourselves. There are challenges within the culinary community and with other organizations on whether we are a viable organization that has merit. These are all

hurdles that can be met and jumped over in time. This is the present day norm of a professional organization. The one hurdle which is the hardest for me and one that I take to heart is our own member’s belief in the chapter.

So as president, I want to say that we are making investments in the chapter, so when you look at your annual dues check going out the door and say “what do I get back?” I want you to be able to answer that question with confidence. Your dues, contributions and ticket purchases are going to provide you with a positive return on those dollars which is greater than the dollars themselves. We use these funds to support free networking and educational opportunities which put you in touch with fellow chefs, potential new employees or employers. We want to support your certification activities through recognition as well as monetary support for stepping up to the next level. We are investing time to promote our social media and market presence to a larger audience so members can promote their successes and business opportunities through a chapter supported program such as our monthly newsletter. We want to see member discounts at culinary events, local restaurants or vendors only applied to members of WCPC. We want your efforts to be recognized by the community so your logo on your jacket means something. It takes time, money and resources. As working professionals and full time students, we can only do so much. We need to engage in outside services and companies who can help us achieve these goals. It takes funds and commitment. In a

The Windy City Chefs | May 2013 | http://acfwindycitychefs.org/

3 .................

Vendor SpotlightMirkovich and Associates, Inc.

4 .................ACF Central Region Conference Review Brian F. Lorge, CCTP, HAAC

7 .................5th Annual Burger Throwdown

10 ...............Wine Service: Opening and Pouring Red Wines The Wine Counselor®

12 ...............

Is Grass Fed Beef Better?John Cecala, Buedel Fine Meats and Provisions

14 ................Notes From The Foley Fishmonger

15 ...............Ask the Master Chef: KebobsLeopold Schaeli, CMC

19 ...............Partnership with Cook’s BisonFortune Fish & Gourmet

21 ...............Does Job Tenure Matter Anymore?Joe D’Alessandro

22 ...............Competitive Advantage, Part 2 L. Fernando Mojica, CSC

The Windy City Chefs | May 2013 Page 2

perfect world, the membership would take on all of these initiatives, but our lives are such that we can’t do it all. We are always looking for help to grow the chapter. It is not just sending in a check. We need your support by believing that we are protecting the integrity of the chapter. If you are concerned please contact me if you see fit and we can discuss. You have a voice in the future.

I also wanted to let you how your chapter is helping out our members. Robert Walter, CEC, CCA, AAC, the past chapter VP, asked if we would support other chefs working in Guam for the Armed Forces by allowing them to join the chapter and then help create a chapter in Guam. The board agreed. Helping chefs grow professionally is what this is all about.

So as I look to the next month, what can I see? I see a few burgers with my name on them. I see a cold drink and raising a toast with friends both old and new. I see a group of local chefs and foodies who like being around each another. What do I want you to see? I want to see a bright future and a strong association.

P.S. I think we can put away the jackets and we may even see a short sleeve shirt or two.

Happy Cooking and be safe.

John Reed, CEC, CCA, ACE President, ACF Windy City Professional Culinarians

The Windy City Chefs April Newsletter Deadline is May 15, 2013.

Please send your submissions to bflorge@comcast.net and john@graphikitchen.com.

From the Executive Director:

What to Read, Part OneBy Brian F. Lorge

Here’s a quick starter list of must reads: (These first three are absolutely critical essentials for any one in any position in our industry, read in this order.)

Setting the Table, Danny Meyer

Life, On the Line…A Chef’s Story of Chasing Greatness, Grant Achatz & Nick Kokonas

Kitchen Confidential, Anthony Bordain

So are these:

The Soul of a Chef, Michael Ruhlman

The Reach of a Chef, Michael Ruhlman

My Life In France, Julia Child

Lessons of Excellence, Charlie Trotter

Comfort me with Apples, Ruth Reichl

Garlic & Sapphires, Ruth Reichl

The Apprentice, My Life in the Kitchen, Jaques Pepin

Letters to a Young Chef, Daniel Boulud

Stuffed, Adventures of a Restaurant Family, Patricia Volk

Peace, Love & Barbecue, Mike Mills & Amy Mills Tunnicliffe

The Scars of a Chef, Rick Tramonto

Blood, Bones and Butter, The Indavertent Education of a Reluctant Chef, Gabrielle Hamilton

Pig Perfect, Peter Kaminsky

The Man Who Ate Everything, Jeffery Steingarten

Other books by Michael Ruhlman. Many are cookbooks, but there are others as well. Look him up.

Other books by Anthony Bourdain.

Any books by Alton Brown.

This is just a tiny start! With one exception, these are not cookbooks. These are real life stories with experiences and education behind them. A few may have an occasional recipe here and there. Peace, Love and Barbecue is a combined cookbook (with very good recipes) and life story and it’s a great, fun read.

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Mirkovich and Associates, Inc. 1064 N. Garfield St., Lombard, IL 60148 800.733.5238 • 630.792.0080 http://www.mirkovich.com/

Vendor Spotlight:

Mirkovich and Associates, Inc. Mirkovich and Associates is a leader at supplying the foodservice and hospitality industries with brand name equipment and smallwares for over three decades.

Mirkovich and Associates in the present form opened for business in January 1988. However, our company roots go back over three decades. Our product concentration is balanced with brand name equipment and smallwares.

Carl Boutilier, Pat Staackmann, and Tim Scherer are the three partners. Together, Mirkovich & Associates has a team of 8 outside sales people and 4 inside sales people. Most sales associates have certifications in ServSafe, CFSP, or CPMR.

Mirkovich & Associates covers the traditional MAFSI Region 17 territory, which encompasses Central and

Northern Illinois, Wisconsin, Northwest Indiana, and the Upper Pennisula of Michigan.

Philosophy and Mission Statements aren’t as important as knowing that we are 100% dedicated to YOU. Call us today!

The Windy City Chefs | May 2013 Page 4

From the Executive Director:

ACF Central Region Conference ReviewBy Brian F. Lorge

Having now attended multiple Regional and National ACF Conferences over many years, and helping host last year’s ACF Central Regional, I can tell you that these are always great opportu-nities to learn, contribute, compete and network with other culinarians around the country.

This year the ACF Central Arkansas Chapter, a smaller chapter, led by Todd Gold, CEC, CCA, ACE, AAC did a very good job of hosting a strong regional conference. In addition to a great array of education and competition during the event, several highlights included the Icebreaker Reception at the William J. Clinton Presidential Center and Park and the AAC Dinner at Chenal Country Club. We also had several great award ceremonies where many of our members from both chapters were recognized.

The first day started with Chapter business and leadership meetings. During these meetings we were caught up on all of the things going on in the region as well as at national and with the AAC. I’m proud to say that the MCCA received significant recognition and buzz again for last year’s Central Regional and that conference set the bar moving forward. We also found out that Detroit is in the running to host the 2017 Annual National Convention either at Cobo Hall or the Marriott Renaissance Center or a combination of both.

First and most importantly, National Officer Elections have started as of this Monday, May 6th. By now, all eligible voters should have received an electronic email proxy vote notice. The voting is very simple and only takes a minute to complete. If you have any questions on the candidates, their platforms and who will be best for our chapters, please feel free to contact myself or any of the board members. I personally have spent time with each and every candidate for every position and many of our respective board members can also shed strong insight into the election. I really encourage you to vote. This is an important election that will chart and shape the course of our federation moving forward.

Both Chapters were well represented in many categories and in the various competitions. Here is a summary of all of the awards and competitors that participated and/or won by the MCCA and the Windy City Chefs:

ACF Central Region Chef of the Year, sponsored by Unilever Food Solutions

Brian Henson, executive chef, Big Rock Chop House, Birmingham, MI; ACF MCCA, Competed.

ACF Central Region Pastry Chef of the Year, sponsored by Plugrá® European- Style Butter

Jeffrey Hammer, CEPC, executive pastry chef, Detroit Athletic Club, Detroit, MI; ACF MCCA, Competed.

Richard Wolfram, pastry chef, Orchard Lake CC, Orchard Lake, MI, ACF MCCA, Competed.

ACF Central Region Chef Educator of the Year

Robert Childers, CEC, chef instructor, The Illinois Institute of Art – Chicago, Chicago, IL; ACF Windy City Chefs, Nominated.

Shawn Loving, CEC, CCA, department chair, Schoolcraft College, Livonia, MI; ACF MCCA, Nominated.

ACF Central Region Hermann G. Rusch Chef’s Achievement Award

Kevin Enright, CEC, CCE, AAC, executive chef-instructor/department chair, Oakland Community College, Orchard Ridge Campus, Farmington Hills, MI; ACF MCCA, WINNER!

ACF Central Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®

Kevin Brennan, CEC, AAC, executive chef, Detroit Athletic Club, Detroit, MI; ACF MCCA, WINNER!

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Chapter News 2013 James Beard Foundation Award WinnersCovering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. MORE.

Recipe of the MonthGrilled Lamb Ribs (serves 4)Courtesy of Don Zajac

4 racks of lamb ribs 4 cloves garlic, crushed 1 T fresh thyme leaves 1 T fresh rosemary leaves, chopped 1 T kosher salt ½ T black pepper, ground

Preparation: Pre‐heat grill to 250º. Remove as much excess fat as possible from the back of the ribs, being careful not to cut off the meat.

Season the ribs with the garlic, thyme, rosemary and salt. Use indirect heat when cooking the ribs for 3hrs, turning once. Brush with the bbq sauce, turning at least once to coat each side. No more than 5 minutes.

Mango BBQ Sauce4 c mango, peeled and chopped 1 1” piece ginger root, peeled 2 cloves garlic 1 T Apple Cider Vinegar Powder 4 oz. soy sauce 2 oz. orange juice 2 oz. olive oil 2 oz. honey

Preparation: In a food processor, place the mango and process to puree, add ginger root and garlic. Process until coarsely chopped. Dissolve cider vinegar powder in soy sauce. Add this mixture along with the remaining ingredients to the work bowl. Process until smooth, about 2 minutes, strain.

ACF Central Region Student Chef of the Year, sponsored by Custom Culinary, Inc.

Jacob Denault, student, Kendall College, Chicago, IL; ACF Windy City Chefs, Competed.

ACF Central Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers

Students representing Kendall College, Chicago, IL; coached by Dina Altieri, CEC, CCE, chef instructor, Kendall College; ACF Windy City Chefs, WINNER! (4th consecutive ACF Central Region Champions)

ACF Central Region Flavors of the Mediterranean—A Minute® Rice Competition,sponsored by Riviana® Foods

Austin Yancey, CEC, chef instructor, Le Cordon Bleu Chicago, Chicago, IL; ACF Windy City Chefs, Competed as defending national champion.

ACF Central Region Chapter of the Year

ACF Michigan Chefs de Cuisine Association, Detroit

ACF Central Region Extra Mile Award

Brian F. Lorge, CCTP, HAAC, president/CEO, Lorge Marketing Services, LLC, Wood Dale, IL, and executive director, ACF Michigan Chefs de Cuisine Association, Detroit, MI and ACF Windy City Professional Culinarians, Chicago, IL, WINNER!

ACF Central Region President’s Medallions

Kevin Brennan, CEC, AAC, executive chef, Detroit Athletic Club, Detroit, MI; ACF MCCA, WINNER!

John Draz, CEC, CCE, executive research chef, Ed Miniat, Inc., Chicago, IL; ACF Windy City Chefs, WINNER!

Luis Fernando Mojica, CSC, chef, LFM Culinary, Chicago, IL; ACF Windy City Chefs, WINNER!

The Windy City Chefs | May 2013 Page 6

***MEDIA ADVISORY***MEDIA ADVISORY***MEDIA ADVISORY***

FOOD NETWORK “CHOPPED” JUDGE MANEET CHAUHAN TO JUDGE STUDENT COOKING COMPETITION AT TECHNOLOGY CENTER OF DUPAGE IN ADDISON, IL

THURSDAY, MAY 16 WHO:

Maneet Chauhan, James Beard award-winning celebrity chef and judge on Food Network’s hit show Chopped

Three DuPage area high school students enrolled in the ProStart culinary program at Technology Center of DuPage (TCD) in Addison:

Zachary Molokie (Carol Stream) – senior from Wheaton North, 2nd year TCD ProStart student Michael Bode (Woodridge) – senior from Downers Grove South, 2nd year TCD ProStart student The above students are members of TCD’s 2013 Illinois ProStart Invitational champion culinary team and 2nd place 2013 National ProStart Invitational culinary team. Bryce Mooney (Naperville) – junior from Naperville Central, 1st year TCD ProStart student

WHAT: National Restaurant Association Educational Foundation (NRAEF) student cooking competition

featuring high school students from the two-year nationwide ProStart program that develops the best and brightest talent into tomorrow’s restaurant and foodservice leaders.

Chopped judge Maneet Chauhan to judge three ProStart high-school students as they compete in a 40-minute cooking challenge to create an entrée that represents contemporary American cuisine.

VISUALS: Watch ProStart students cooking in a high-energy competition at Technology Center of

DuPage. Celebrity chef Maneet Chauhan interacting with students throughout afternoon and judge of the event.

WHEN: Thursday, May 16

1:30 p.m. to 4:30 p.m. WHERE: Technology Center of DuPage 301 S. Swift Road, Addison, Illinois

TCD is the elective career and technology education campus for 24 member high schools in DuPage County and Lyons Township, serving juniors and seniors as they prepare for college and a career. TCD’s culinary program features the two-year ProStart curriculum and is the only Illinois high school culinary program certified by the American Culinary Federation.

WHY: Maneet Chauhan’s national tour to debut her new book, Flavors of My World: A Culinary Tour

Through 25 Countries. As part of her 30-day, 21-city trek across America, Maneet will be interacting with ProStart students in each city as they compete in classic cooking competitions.

Student chefs have the chance to win a trip to Washington, D.C. where they will spend the day cooking with one of the featured chefs of the White House Chef TourTM. The winner of the competitions will be announced at the National Restaurant Association Show, Saturday, May 18.

MEDIA CONTACT: Kathy Rosenwinkel, Technology Center of DuPage 630-691-7572 -- kathyr@tcdupage.org

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THROWDOWN

ACF Windy City Professional Culinarians Present:

Students: $15 in advance (must present student ID at door)

Members, Guests, and General Public: $25 in advance

All attendees without advance purchase: $35 at door

Prizes include:$500 First Place Team

$250 People’s Choice AwardTraveling Burger Throwdown TrophyCritical Acclaim and Bragging Rights!

Embroidered WearablesRaffle and Auction for attendees!

Professional Industry Judges will evaluate burgers on:

Design & CreativityFlavors, Taste, Texture and Doneness

Cooking Skills, Workmanship and Presentation Mise en Place & Sanitation

For more information, interested teams may contact Chef Tonie Houke at

thouke280@aol.comEntry forms must be in by May 6th.

Entry Fee is $50 per team.

Tasty catering H 1900 Touhy Ave. H Elk Grove Village, IL 60007

MONDAY

MAY 13, 2013

5:30–9 P.M.

Advance registration and information at www.acfwindycitychefs.org

This event is open to the public!

FIFTH ANNUAL

Please check our website for a complete list of all sponsors.If you are interested in making a donation for the event, raffle or auction,

please contact our Executive Director, Brian Lorge at bflorge@comcast.net.

PRIMARY SPONSOR MAJOR SPONSOR

The Windy City Chefs | May 2013 Page 8

FROM THE TECHONOLGY CENTER OF DUPAGE:

DuPage teens transform lobster, lamb, and mousse into scholarshipsImagine a team of DuPage high school students rising in the pre-dawn hours–on a Sunday-- to represent Illinois in an hour-long, high-stakes national culinary competition. Then after prepping, cooking, and plating two portions of a three-course meal under the scrutiny of judges and a roaming webcast camera, picture that same team presenting its plates of lobster, lamb, and orange mousse with only seconds to spare.

That nail-biting scenario played out last weekend (April 19-21) when five high school culinary students from Technology Center of DuPage (TCD) in Addison rose above the pressure and captured second place in the culinary competition at the 12th annual National ProStart Invitational in Baltimore, MD. This national event draws over 350 high school competitors to represent their state or U.S. territory in a culinary or management competition, with $1.4 million in scholarships at stake.

The members of “Team Illinois” include alternate Michael Bode (Woodridge / Downers Grove South), Julia Martiradonna and Zachary Molokie (both Carol Stream /

Wheaton North), Benjamin Kitchen (Wheaton / Wheaton Warrenville South), and Jared Dollinger (Glen Ellyn / Glenbard South). Their instructors are Chef Matt Barker, Chef Kyle Neuner, and TCD culinary program coordinator Chef Faith Jennetta.

The TCD students won the right to compete at nationals because of their first place win at the Illinois ProStart Invitational back in February. As second place national winners, each TCD student received a crystal award and a $3,000 scholarship from the National Restaurant Association Educational Foundation and Coca-Cola. They are still tallying the tens of thousands of dollars in scholarships showered on them from colleges and culinary schools, in addition to those they already earned as state champs.

The four young men are seniors at their respective high schools and second year students in TCD’s Culinary, Pastry Arts & Hospitality Management program. Martiradonna, the lone female team member, is a junior enjoying a tremendous first year in the program. All are enrolled at Technology Center of DuPage (www.tcdupage.org) as an elective part of their high school curriculum and plan to go on to college before pursuing a career in the foodservice / hospitality industry.

DuPage teens have a strong showing at the 2013 Illinois SkillsUSAFourteen high school students representing Technology Center of DuPage (TCD) in Addison placed among the top ten in five contests—including a 1-2-3 sweep in Commercial Baking—at the recent 2013 Illinois SkillsUSA Leadership and Skills Conference. The annual state championships were held April 11–13 in Springfield, Illinois, with over 1300 participants competing in nearly 100 contests.

TCD’s culinary students had a particularly strong showing. Three seniors swept the top spots in the Commercial Baking division: Jonathan Bedell of Naperville (1st Place), Christine Hood of Darien (2nd), and Christopher Reusz of Downers Grove (3rd). In the same contest, two more

TCD seniors – Briana Wills of Lombard and Alan Topalovic of Woodridge – placed 5th and 8th respectively. In the Culinary Arts division, three culinary students placed 2-3-4: senior Katherine Auerbach and junior Carl Sladkey (both from Naperville), and Amanda Mackie of Glendale Heights. For their achievement at SkillsUSA, these culinary students earned over $60,000 in scholarships from Johnson & Wales University and Kendall College.

As a state champion, Jonathan Bedell is eligible to compete in Commercial Baking at the 49th National SkillsUSA championships, June 24-28 in Kansas City, MO.

Technology Center of DuPage is the career and technical education elective for juniors and seniors from 24 DuPage County and Lyons Township high schools. While preparing for college and a career, students earn high school credit, college credit, and available industry certifications and licenses.

The Windy City Chefs | May 2013 Page 9

Membership Organizations Must Change to GrowBy Maureen Aylward

Despite the recession, conferences and industry membership organizations continue to host annual, regional, and local events. Zintro asked membership organizations how they are far-ing in a slow economy and what they are doing to increase membership and attendance.

John Reed is an expert in the culinary arts. He is also an active member and president elect of a ACF Windy City Professional Culinarians Inc., a chapter of the American Culinary Federation. “I am well aware of the challenges of being part of a professional organization in today’s marketplace. Local chapters are managed by volunteers with an elected board of non-paid members who participate because we see the value of being part of a professional organization of like-minded individuals,” he says. “Organizations such as ours provide a competitive advantage in the marketplace with certification, continual education, and networking opportunities. These are the keys to advancement in our present employment market.”

Reed says that his organization’s main challenge is to have validation for members who pay annual dues and fees. “Our chapter’s membership has remained flat over the last few years, but the members who have participated and used the resources provided through educational and networking have seen a positive return on their dues,” he says. “We are working with our local culinary schools and educators to promote our organization, not by direct recruiting but through support and recognition of achievements by the chapter. It is about education and exposure to the benefits of being part of an energized and engaged membership that makes a difference. Connecting potential employers with students is huge. Students who get involved learn organizational, team building, and problem solving skills. If our organization can facilitate this, then we believe our ranks will grow from the ground up.”

Reed is trying to move his chapter toward more virtual interaction where the traditional meeting format is abandoned for online activities and exchange of information. “This fits well with our modern lifestyle of real-time information in a digital online format. The information needs to be relevant and available to everyone not just the membership,” he says.

Robert Heiblim works in the consumer electronics market and is an active member of several membership

organizations surrounding and supporting the industry. “What I observe is that the effects of the current economic environment are mixed depending on the organization and the benefits it provides to members,” he says. “For example, I am active in the Consumer Electronics Association and it remains vibrant, attracting new members. The bulk of these members come from the tangible benefits the organization offers, which are varied enough to appeal to a wide range of professionals. They represent runs the gamut of shareholders in the industry from retailers to equipment makers, designer and marketers.” The opportunity to network to develop business is probably the top value, so are discounts on trade shows, research, and state and federal lobbying, notes Heiblim.

Heiblim is also a member of smaller trade organizations that he says are suffering from lack of a clear mission and benefits that are limited to certain member types. “This makes clear to me that value is the driver. While collegiality is always a nice benefit, it cannot be the only one to retain members over the long run,” he says.

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By Michael Schafer, Esq., Sommelier, CSW (Certified Specialist of Wine)

Wine Service: Opening and Pouring Red WinesEvery server knows how to open and pour a bottle of red wine, correct? No, unfortunately most servers haven’t been trained how to properly open a bottle of red wine and then pour that wine for their guests. Is this difficult? Not at all, unless the cork crumbles or the cork is an artificial cork that sticks in the bottle. Those are challenges that require live demonstrations!

After your server has retrieved the wine selected by your guest(s) the wine should be presented to the host. One of the primary reasons a bin number, say R25, is used, is to simplify finding the wine. It also relieves pressure on your guest if they are hesitant to pronounce “Chassagne-Montrachet” or “Brunello di Montalcino”.

The label faces the host while the server states the name of the wine (using correct pronunciation of course), and the vintage (another word for year). Using the small knife of the wine key, the server cuts the foil below the glass ring of the bottle. Not the top of the bottle! The vast majority of servers cut the lead capsule above the lip of the bottle. Your guests then get to enjoy tiny shavings of lead in their wine—yum.

Wiping the neck of the bottle with a napkin is the next step. After the bottle neck is clean, the worm of the corkscrew is inserted into the cork. It’s important to firmly yet gently insert the tip of the worm into the center of the cork. Using the top lever of the two levers on the wine key, lever the cork as far as possible before then shifting to the second lever to extract the cork. Then, using their

hand, the server lifts the cork from the bottle. A soft “pop” is acceptable, a loud one is not the desired result.

After extracting the cork, it must be removed from the corkscrew. Many servers incorrectly set down the bottle of wine and hold the cork in one hand while they “unwind” the corkscrew with the other. There is a much simpler way to do this without ever placing the bottle on the table. After the cork is extracted and while holding the bottle neck in the palm of the hand, the index finger of the same hand can wrap around the cork and grip it tight. With the opposite hand, holding the corkscrew the waitperson should begin to unwind the cork about a quarter turn. Then allow the index finger holding the cork to rotate back by a quarter turn and re-grip the cork. Repeating this exercise about 8-12 times depending on the length of the cork will create a ratchet effect similar to a socket tool. The grip on the corkscrew is never released. Only the grip on the cork itself is released. This method is opposite of nearly 90% of all servers—simply because they have never been taught it. Once the cork is completely removed from the screw, it should be placed on a small side plate, tray or in a cork glass for the host to examine. Notice, the bottle never has to leave the hand of the server and the label is always left facing the guest.

The top of the inside of the bottle is now wiped using the in-hand napkin. This is to remove any sediment, remnants of the cork or capsule shavings. Now that the bottle has been properly opened, we move on to the proper

The Windy City Chefs | May 2013 Page 11

pouring method, another small step that is frequently a challenge for your server.

When pouring a small amount of the wine while standing to the right side of the host, one needs to deftly twist the bottle at the end of the pour. This subtle twist prevents spillage of the liquid onto the table, menu, or your guest! While a simple motion, this twisting of the bottle is often forgotten, opening the door for potential disaster!

After the host has tasted the wine and signaled their approval of it, the server moves clockwise around the table, pouring equal amounts into the glass of each guest. Returning to the host, your server tops off his/her glass to the same level as the other guests.

If there is wine remaining in the bottle, place the bottle to the right of the host with the label facing them. As the meal proceeds, top off the glasses as required. One major mistake many servers make is pouring too much wine in the glass. While it’s

understandable they want to sell as much wine as possible, filling glasses to the rim is not the way to do that! The glass should not be more than a third full unless the guest specifically asks for a “fill-up”. The reason for this is so the guest can swirl the wine in the glass, enjoying the aromas of the beverage.

So, there you have it, a short tutorial on the opening and pouring of red wines. White wines and sparkling wines are served a bit differently, with sparkling wines having unique challenges for proper service.

More more detailed information on proper wine service, check out this link: http://www.mastersommeliers.org/Resources/Documents/2012%20MS%20CMS%20Service%20Standards.pdf. Meanwhile, have fun! Contact me for further guidance, it’s what I do!© 2013 Wine Counselor LLC

Education • Development Training • EnjoymentMichael Schafer, Esq., Sommelier, CSW (Certified Specialist of Wine)

248.219.7301 • wc@winecounselor.net

http://www.winecounselor.net

The Windy City Chefs | May 2013 Page 12

Is 100 Percent Grass Fed Beef Better?By John Cecala, Buedel Fine Meats and Provisions

There’s a growing interest in 100% grass fed beef. Many believe it’s better for you, better for the environment, better for the animals and tastes the way beef was meant to taste.

Cattles’ stomachs are designed to eat forages such as grass and legumes. Farmers raising cattle for the beef industry supplement their diet with additional vegetarian feed such as barley, oats and grain (corn) to fatten them up faster than if they just remained on grass.

Cattle raised on grass only need a lot more land to feed on and take twice as long to finish than cattle supplemented with additional vegetarian feeds. This makes grass fed beef more expensive to bring to market and increases the price to consumers.

Is grass fed worth it? Consider these facts from the Tallgrass Beef Company:

Better for youMore Vitamin A Is Better: Beta-Carotene is converted to Vitamin A (retinol) by the human body, and grass fed beef contains 10 times the Beta-Carotene of grain-fed beef. Vitamin A is important for normal vision, bone growth, reproduction, cell division, and cell differentiation. Additionally, Vitamin A creates a barrier to bacterial and viral infection, and supports the production and function of white blood cells.

More Vitamin E Is Better: Grass fed beef typically has 3 times the amount of Vitamin E found in conventional grain fed beef. Vitamin E is a powerful antioxidant that may help prevent or delay coronary heart disease, block the formation of carcinogens formed in the stomach, and protect against cancer development. Vitamin E may also improve eye lens clarity and reduce or prevent the development of cataracts.

The Right Balance of Omega 3 & 6 Fatty Acids Is Better: The ratio of Omega-3 fatty acids to Omega-6 fatty acids in our diet plays an important role in the prevention and treatment of coronary heart disease, hypertension, type 2 diabetes, autoimmune diseases, cancer, and arthritis and other inflammatory diseases. The American Medical Association and the World Health Organization recommend a ratio of roughly one to four parts Omega-6

to one part Omega-3. However, the cereal grains typically fed to cattle have very low levels of Omega-3 and much higher levels of Omega-6. Feeding grass to cattle increases the Omega-3 content of the meat by 60% and produces a much more favorable Omega-6 to Omega-3 ratio.

More Dietary Protein Is Better: Grass fed beef is leaner and higher in protein that grain-fed beef. In fact, grass fed beef averages 1.5 times more protein than typical USDA Choice+ grain fed beef. Research indicates that eating lean beef can help lower total, LDL and VLDL cholesterol, and triglycerides, while increasing beneficial HDL cholesterol. It can also help lower blood pressure, aid in weight loss, and improve insulin sensitivity and glycemic control.

Better for the AnimalsDiet Is Better: Grass is the natural diet of cattle. Cattle raised on grass tend to be healthier because it is their natural food. When cattle raised on grain ingest excessive quantities they can develop a digestive tract condition called acidosis, “grain overload”, where their natural pH is thrown off balance causing pain and reduced consumption. The animal must then be given antibiotics in order to prevent infection and death.

Life Is Better: Cattle raised on grass graze the prairie in communal groups, as cattle naturally do. The animals graze completely through one area before moving on to

The Windy City Chefs | May 2013 Page 13

the next; this also helps improve the quality of the grass that grows back.

Better for the EnvironmentFarmers and ranchers of grass fed beef contribute daily to the reduction of carbon foot print in our atmosphere through the simple process of growing grass. Grass removes carbon dioxide (CO2) from the air and uses it to grow. The grass above ground is eaten by the cattle, but the CO2 used to grow the roots is held in the soil. This is called “carbon sequestration” and it is the process that produced, through the centuries, the deep, rich soil of the great American Grasslands.

The natural process of cattle grazing on open pasture can be used to clean carbon from the air released from fossil fuel burning, and put it back underground as part of the soil.

Better for BusinessRestaurants that offer grass fed beef item(s) are able to appeal to health conscience customers.

Promoting the health benefits of grass fed beef on menus provides the advantage of alternative choice. Restaurants who offer grass feed beef as a specialty item may also reap the benefits to be gained from higher menu margins.

Better for Taste?This is the subjective part. “You are what you eat” as the saying goes and grass fed beef tastes different than grain fed beef. Our palates are generally accustomed to the rich flavor of grain feed beef due to its higher marbling. Grass fed beef is less marbled and would be comparable to USDA Select grades of beef. The lower marbling levels of grass fed beef are offset by a unique and complex natural beef flavor.

When properly aged, grass feed beef is tender and delicious. Some say it is the way beef was meant to taste. Give grass fed beef a try and decide for yourself!

John Cecala is managing partner of Buedel Fine Meats and Provisions.

www.buedelfoods.com • info@buedelfoods.com 708.496.3500

M.F. Foley Company, Inc.24 West Howell Street, Boston, MA 02125

http://www.foleyfish.com

Nick MartinCell: 617.593.7602 n 800.225.9995 Email: nmartin@foleyfish.com

Proudly serving Chicago for 5 decades...Any fish company can say they have the best fish but only one can and has delivered consistently high quality fish since 1906.

The Windy City Chefs | May 2013 Page 14

Notes from The Foley Fishmonger So the most recent cod stock assessments for the Gulf of Maine and George’s Bank Cod stocks recommend much lower harvests this year in order to keep the fishery on a sustainable path—what’s to be done about it?

How about checking out some of the cod cousins: Gulf of Maine White Hake , Gulf of Maine Pollock and George’s Bank Haddock? The most recent assessments for these stocks are excellent and bode well for the future. Furthermore, these moderately priced species have great flavor.

Gulf of Maine White HakeWhite Hake: This Gulf of Maine fish has white fillets similar to cod in appearance with great flavor and a more delicate texture. The fish almost melts in your mouth compared to cod which is a little chewier. The most recent stock assessment brings good news for the fishery as the stock will be characterized as “Not Overfished, with Overfishing Not Occurring:” The National Marine Fisheries legalese way of declaring that the stock is healthy and being fished sustainably. (Funny how that sounds negative!) Hake is available year-round with pricing spiking in mid winter to mid spring. A versatile offering it can be filleted or steaked and can be seared, broiled, grilled or deep fried. Your Fishmonger prefers the skin on with a little salt and cornstarch as the basic technique with a very hot pan. The rest of the preparation depends on your creative inspiration.

Gulf of Maine PollockPollock: Also called Saithe, Coalfish or Blue Cod, Pollock are perpetually on the move spending most of their time up in the water column earning the description: “Semi-pelagic.” They touch down occasionally to feed and do often meander on the bottom, but tend to be off the bottom and moving – fast. Their strong swimming nature is reflected in their musculature with a thin layer of oiler “dark muscle running laterally along the outside their flesh just under the skin. The rest of the flesh usually has a slight blue tint to it

but cooks up flaky white. Because they are oily, the shelf life of these tasty fish tends to be a couple of days shorter than the codfish. Strict purchasing standards choosing the best quality combined with proper handling and storage is the best way to manage the shelf-life (aka flavor.) The fish flesh is firmer than hake or cod and loves to be pan seared but can also be broiled or deep fried. The 2010 assessment also described this stock in positive terms similar to white hake, only there are about 6 times as many in the stock.

Georges Bank HaddockGeorges Bank Haddock: This is the largest of the three stocks with assessment terms also very positive. The stock itself lives up on Georges Bank most of the year and the five year average stock size since 2008 is almost double the long term average. Because the stock is so large however, individual fish carry much smaller average weights than the stock held when there were far fewer of them. Once the stock finds its equilibrium approaching the longer term average, we should see large average fish. For the near term expect a lot of 8 oz fillet sizes. The flesh is snow white and has a tighter flake than cod. It also has a sweeter flavor. Pick your preparation with this tasty fish – perhaps the most popular seafood choice with native New Englander’s. Hint: Your Fishmonger prefers to eat and cook these delicious species skin-on.

Best Fishes!

Ask the Foley FishmongerGot a question about all things seafood, from

storage and handling to sustainability?

Ask the Fishmonger. Send your questions to Gmorhua@aol.com, subject line “Ask the

Fishmonger.” If your question is chosen, we’ll publish the answer in next month’s newsletter and send you a piece of Foley swag. Please include your

name, job title and location.

The Windy City Chefs | May 2013 Page 15

Ask the Master Chef:

KebobsBy Leopold K. Schaeli, CMC. (Reprinted with permission from Cooking For Profit)

Kebobs date back to the times of the ancient Turks, Greeks and Romans. They are an ingenious way to quickly grill meat, fish or vegetables all together. A hot fire caramelizes the natural sugars in foods coaxing out incredible flavors.

When choosing fish for your kebobs, use only firm-fleshed fish such as salmon, tuna or mako shark. Seafood such as shrimp and scallops also work well.

To cook mixed kebobs, put quick-cooking and long-cooking foods on separate skewers. Cut all ingredients the same size to cook evenly. Also, leave some space between the meat cubes. To add firm vegetables to kebobs, blanch and steam potatoes, carrots, cauliflower and broccoli until almost tender before threading onto skewers.

If using bamboo or wooden skewers, soak them in water for 30 minutes before using them to keep them from catching fire on the grill.

To keep food from sticking to skewers, coat skewers (metal or wooden) with oil or cooking spray. To prevent food from slipping, make it a habit to use two skewers for each kebob.

Marinating your kebob ingredients will give them the flavor and style of any chosen ethnic cuisine. Simply choose your cuisine, whisk together the oil and one or two acids with a few seasonings to use as a marinade. Then select your meat and vegetables. You can also use these marinade suggestions as a dipping sauce. If you will be using the same sauce for marinating raw food and dipping cooked food, you must boil it for 5 minutes in between.

To avoid last minute preparations, thread food onto soaked and oiled skewers first, then marinate in a shallow dish or in a zipper-lock plastic bag and refrigerate until ready to cook.

Here are some suggestions for creating your own ethnic kebobs:

Asian: Use sesame or peanut oil and an acid such as lime juice, rice vinegar, pineapple juice, sake, or mirin. Season with soy sauce, tamari, shoyu, sesame seeds, wasabi, ginger,

lemongrass, chili paste, coconut milk or ground peanuts. Appropriate vegetables for your Asian kebobs are green onions, bell peppers, sweet potatoes, pineapple, plums and mushrooms.

Indian: A canola, safflower or sunflower oil base mixed with yogurt, lemon juice, tamarind or mango will give your kebobs an authentic Indian flavor. Add seasonings such as coriander, turmeric, cumin, bay, mint, cayenne, cilantro, cardamom, ginger, all-spice, clove, cinnamon, saffron, curry, mustard and dill. Include vegetables such as onions, bell peppers and eggplant. Adding slices or lemon or mango adds a refreshing essence.

Mediterranean: Extra virgin olive oil mixed with an acid such as wine or wine vinegar, pomegranate juice or lemon juice makes a great combination. Include oregano, basil, rosemary, parsley and bay. Other great additions to a Mediteranean marinade are Dijon mustard, garlic, chives, saffron, dill, fennel, anise, thyme, tarragon and herbs de provence. Onions, peppers, zucchini, summer squash, eggplant, tomatoes, figs, olives, lemons, mushrooms and cheese are essentials on the skewer.

Latin America: Start with canola or sunflower oil. Add to it an acid such as lime juice, beer, pineapple juice, papaya, tamarind or mango. Season with cilantro, oregano, marjoram, cloves, ground pumpkin seeds, fresh or smoked chili peppers, chilling powder, cumin, garlic or unsweetened cocoa powder. Exotic ingredients like plantain, summer squash, mango, papaya and apricots are invigorating additions to ordinary essentials like onion, bell pepper and tomato.

Eastern: Combine extra virgin olive oil with lemon juice, wine, pomegranate juice or wine vinegars. Spice up your marinade with oregano, rosemary, mint, cinnamon, tahini, garlic, sesame seeds, sumac, anise and paprika. Onion, eggplant and dates are indispensable on a Middle Eastern kebob.

The Windy City Chefs | May 2013 Page 16

Lobster, Shrimp, Scallop & Mushroom KebobsYield: 6 Servings

Lobster tail, cut into 6 pieces .........................8 oz.

Scallops ...................................................................6 lg.

Shrimp, peeled and deveined .........................6 lg.

Mushroom caps ................................................12 lg.

Olive oil ............................................................1/2 cup

Cherry tomatoes ....................................................... 6

Green pepper, cut into 1 inch squares pieces .........................................................12

Bacon, sliced into 4 inch. strips ...............................................18 pieces

Olive oil ............................................................1/2 cup

Soy sauce ..........................................................3 Tbsp.

Worcestershire sauce ...................................1 Tbsp.

White wine .......................................................2 Tbsp.

White balsamic vinegar ...............................2 Tbsp.

Lemon juice .....................................................1 Tbsp.

Lemon peel .....................................................1/2 tsp.

Parlsey, chopped ...........................................1 Tbsp.

Salt and pepper ............................................ To taste

PREPARATION:

Put lobster, scallops, shrimp and mushrooms into a shallow dish.

Combine olive oil, soy sauce, balsamic vinegar, lemon peel, lemon juice, salt and pepper and

parsley in blender; mix well. Pour the marinade over the seafood and mushrooms; refrigerate 1 hour. Drain off and reserve marinade.

Wrap each piece of seafood with a piece of bacon. Thread pieces on prepared skewers as follows: green pepper, lobster, mushroom, shrimp, scallop, green pepper and mushroom. Arrange on gas grill or broiler and brush with marinade. Cook 10–12 minutes, turning and brushing with marinade. Add cherry tomatoes to each skewer the last 2 minutes.

Calendar of Upcoming EventsDate/Time Event and Place Additional Information

May 13, 2013 5th Annual Summer BBQ and Burger Throwdown See page 10 Tasty Catering

May 18–21, 2013 National Restaurant Show HERE McCormick Place

May 19, 2013 Food Arts BBQ & Cookout HERE 7:00 p.m.–10:00 p.m. Navy Pier

June 17, 2013 Windy City Chefs Chapter Meeting 6:00 p.m. Nielsen-Massey Vanillas Inc.| 1550 Shields Dr., Waukegan IL 60085

July 21–25, 2013 ACF National Conference HERE Las Vegas, NV

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Windy City Chefs and American Culinary Federation Membership Dues

Hopefully, you have taken advantage of the abundant ways your WCPC membership can help you advance your career. If not, there’s still time to reap the rewards of an investment in your future. Membership dues help support the Chapter’s standards activities and educational goals. As a WCPC member, you receive the following support from our National office;

The Latest in Industry Trends: We keep our chefs abreast of culinary trends through: Seminars and workshops at local, regional and national events , our flagship magazine, The National Culinary Review, and our bi-weekly eNewsletter, The Culinary Insider

Career Recognition: Our certification program, competitions and awards will prove your skills as a professional Culinarian and enhance your career opportunities.

Accreditation for Culinary Education: When it comes to educational culinary programs, ACF is the national accrediting commission for culinary and pastry education programs at post-secondary institutions and secondary programs.

An Honor Society: The America Academy of Chefs (AAC) promotes high standards and professionalism for the culinary arts. AAC ensure the future of the culinary industry through mentoring and scholarship programs.

Representation in International Competitions: ACF Culinary Team USA represents the United States in multiple national and international competitions. Team USA exemplifies professionalism and creativity and has a long history of gold medals and world titles.

Access to a Million-Member Intercontinental Society: World Association of Chefs Society (WACS) is a global network comprised of 75 official chefs associations. Every ACF member is simultaneously enrolled in WACS.

A Fight Against Childhood Hunger and Obesity: As a leading voice in the fight against childhood hunger and obesity, the Chef & Child Foundation provides education and assistance to promote the understanding of proper nutrition.

Product Quality Assurance: Unlike other culinary product assurance programs, ACF’s Seal of Approval program tests for more than just taste. ACF’s Seal represents quality in an entire product, including application and ease of use, physical properties and performance.

A National Apprenticeship Program: To become a skilled culinary professional, hands-on experience is a must. American Culinary Federation (ACF) operates two and three year apprenticeship programs that combine on-the-job training with technical classroom instruction.

Visit http://acfwindycitychefs.org/join.php for additional information.

Member Types and Pricing

$225.00 ......................... Professional ................................................................. Professional Chef or Cook

$200.00 ......................... Allied Member ........................................................... Related culinary professions, such as a nutritionist, dietician, bartender, waiter, restaurant manager or owner

$250.00 ......................... Associate Member .................................................... Any group, corporation or company that provides products or services to the culinary profession

$125.00 ......................... Culinarian ..................................................................... An individual not involved in the management or supervision of staff, with a minimum of 6 months full time employment

$175.00 ......................... Enthusiast .................................................................... For non-professional culinary foodies.

$105.00 ......................... Student Culinarian ................................................... Culinary education program student or apprentice

$75.00 ........................... Junior Culinarian ....................................................... Age 16–18, High School Student

Visit http://www.acfchefs.org/Content/presidents_portal/ACFChapter.cfm?ChapterChoice=IL082 for additional information about membership in the ACF Windy City Professional Culinarians.

The Windy City Chefs | May 2013 Page 18

From The French Pasty SchoolL’Art du Gâteau Graduation Showcases Edible ArtistryStudents of The French Pastry School’s Cake Decorating and Baking Program Enter a Growing Industry

As real Spring flowers were just beginning to bloom around Chicago, the kitchens of The French Pastry School of Kennedy-King College at City Colleges of Chicago was filled with a garden of sugar blossoms. The multi-tiered wedding cakes that bore the gumpaste botanicals were the final projects of L’Art du Gâteau, the sixteen week Professional Cake Decorating and Baking Program. On April 26th, eighteen students from all over the country and around the world celebrated their graduation from the full-time program and prepared to enter this ever-popular sector of the food industry. Sophia Evanoff, owner of Chicago’s Vanille Pâtisserie and 2009 graduate of The French Pastry School, welcomed the alumnae into the cake decorating profession by encouraging them to embrace all the experiences that come their way. The class of April 2013 will follow in the footsteps of other alumni by beginning their careers in bakeries and cake boutiques, gaining the experience they need to one day lead kitchens and open businesses of their own.

The intimate ceremony and reception at The French Pastry School celebrated the eighteen students who dedicated themselves to learning the art of cake decorating. For six hours a day, five days a week, for sixteen weeks, these career changers, recent high school and college graduates, and experienced pastry cooks learned to refine the techniques essential to creating edible masterpieces.

From traditional cakes decorated with fondant, buttercream, royal icing, and gumpaste; to sculpted cakes that employed modeling chocolate, airbrushing, and stable internal structures to bring the designs to life, the graduates practiced skills that will allow them to make clients dream cakes a reality. The students made cake toppers with chocolate and sugar sculpting techniques and worked extensively on their piping skills. A wonderful cake, however, is not all about outer-beauty: the students also spent weeks learning how to build flavors and textures so that the taste of the cakes they make will be

just as memorable as the designs. After constant hands-on practice, many of the recent alumni plan to work towards opening their own businesses by continuing to gain experience through internships and jobs.

Emily Wheeler, a career changer who transitioned from human resources to cake decorating, represented the dedication of her classmates in the speech she gave to guests of the ceremony. “We gave up our jobs, left our families, and entered a world that most of us are totally unfamiliar with, but I can say, without a doubt, that we have not regretted it for a second,” Emily explained. “We are all here today because we made a choice to follow our passion, and make ourselves better at our craft.”

In her address to the graduates, Sophia Evanoff, owner of Vanille Pâtisserie, shared her experiences and the, at times, winding road she took towards owning a successful business. Before owning the classic French patisserie in Chicago, Sophia was a Psychology Major, then a pastry student, then an employee at a candy manufacturing plant, then a pastry cook and marketer. “With every person you meet, with every experience, and with every job, there is always something to learn,” Sophia advised. “Find the value in everything, because it is there. You may not need that information now, but you never know when you will need it. It is up to you to see things how they relate to your goals.”

The next cohort of L’Art du Gâteau students will begin their own pastry journey at The French Pastry School on September 3, 2013. The school is still accepting applications for this program, as well as for the June 17th term of L’Art de la Boulangerie and the July 8th term of L’Art de la Pâtisserie. For more information, please contact info@frenchpastryschool.com or call 312.726.2419.

Fortune Fish & Gourment Partners with Cook’s BisonIn 1939 Everett Cook purchased a farm in Wolcotville, Indiana. Everett’s neighbors told him it was a terrible investment, yet Cook managed to pay off the property within two years after growing an extraordinary popcorn crop. This proved to be the precursor to what would later become the home of some of the best tasting bison in the nation.

Everett’s grandson Peter became fascinated with bison at an early age when traveling with his family through Yellowstone National Park. Peter eventually became a member of the National Bison Association and did extensive research on the species. In 1998, Peter bought his first 30 head of bison and established Cook’s Bison Ranch, fulfilling his dream to operate a full service bison Ranch at his grandfather’s farm.

Peter’s dedication to and fascination with bison is represented in his product’s quality. In contrast to competing bison companies in the area, Cook’s Bison Ranch does not purchase meat from other producers. Only bison raised on Peter’s farm goes in to Cook’s product. This allows Peter the ability to sell a consistent, premium product by having the control over breeding and rearing practices to improve the meat quality.

Bison is often considered a gamey and tough meat; Cook’s has a delicate texture and sweet flavor. Bison is actually leaner than chicken breast and one of the healthiest proteins available.

Fortune Fish & Gourmet takes its partnership with Cook’s very seriously. Although ground meat is by far the most requested cut of bison, Fortune has many relationships with chefs in order to utilize the entire animal. We pride ourselves on fostering the connection between the farmer or producer and the chef for a true farm to table experience. We encourage you to participate by trying Cook’s Bison at your establishment.

The Windy City Chefs | May 2013 Page 19

Win a Trip!Imagine standing among the rolling vineyards of Napa Valley taking in cuisine from around the world as you participate in the greatest celebration of all things flavor. Thanks to MINOR’S, it could happen to you. To reward our loyal operators, we will be selecting one entrant to receive a 4 night trip for two to the amazing Culinary Institute of America’s Worlds of Flavor® International Conference and Festival on November 14–16, 2013 in gorgeous Napa Valley, California. MORE.

ACF Culinary CompetitionsCompetitions play a vital role in culinary arts as they continually raise the standards of culinary excellence. Participation in ACF approved competitions will also earn you continuing education hours for ACF certification. View upcoming competitions HERE.

Differentiate YourselfWith 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 FacebookBe sure to “Like” the ACF on Facebook and get all the latest news. MORE.

ACF National Officer ElectionsVoting for ACF’s 2013–2015 national officers is May 6–27. Be on the lookout for your email ballot to arrive in your inbox May 6 with the subject line ACF Official Election Ballot. Let your voice be heard and vote. Mark Kent, CEC, AAC, chair, ACF Nominations & Elections Committee, will cast all proxy votes and announce election results at a members meeting June 11 at the ACF national office in St. Augustine, Florida.

ACF Central Regional ConferenceThe 2013 ACF Central Regional Conference, hosted by ACF Central Arkansas Chapter, brought hundreds of chefs, cooks and foodservice professionals to Little Rock, Arkansas, April 28–May 1. Read about it and find out the competition winners and honorees. MORE.

Volunteer for Chefs Outreach to the CommunityVolunteer for the fourth annual Chefs Outreach to the Community July 21 at the Andre Agassi Boys & Girls Club in Las Vegas during ACF National Convention. This is a rewarding and fun day in which chefs help educate low-income families about nutrition and cooking healthy. MORE.

Las Vegas, Here We Come!ACF National Convention is will be here before you know it. We are heading back to Las Vegas, July 21–25, for five days of professional development, business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions, a trade show and awards. This year’s convention, hosted by the ACF Chefs of Las Vegas, is being held at The Cosmopolitan of Las Vegas, 2011 Fodor’s hotel award winner—it’s an incredible blend of arty sophistication and comfortable elegance. MORE.

The Windy City Chefs | May 2013 Page 20

The Windy City Chefs | May 2013 Page 21

Does Job Tenure Matter Anymore?By Joe D’Alessandro

Some companies look at the last three jobs. Some look at average tenure over the span of a career. Either way, 90% of my clients consider a candidate’s job tenure history to be the ultimate indicator of their value.

Or is that bit of conventional wisdom going the way of camera film and projection TV’s? Is reliance on job tenure as a predictor of success on its way to obsolescence?

Endangered SpeciesThe reason we are seeing fewer and fewer résumés with five to ten year tenures is because they are becoming extinct. According to the US Bureau of Labor Statistics, the national average across all industries is 4.6 years. Employees between the ages of 25 and 34 have an average tenure of 3.2 years.

Average tenures in the professions we serve:

• Restaurants and Bars: 2.1 years

• Lodging: 3.8 years

• Entertainment: 3.1 years

• Food Manufacturing: 4.9 years

Impact vs. TimeShort tenure may be an expectation at lower levels, but not for executives, right?

A March 2013 Harvard Business Review article declares the perfect CEO tenure is 4.8 years.

With CEO’s coming and going and private equity firms trading restaurants, hotels, and manufacturers like baseball cards, why are we still looking at tenure as the main driver of candidate quality? Isn’t it about leadership and impact?

When was the last time you read a book on leadership or management that cited time or tenure as a major factor of success?

Probably never, because they are not factors except that the leader needs to be in place for enough time to make an impact. That length of time can vary drastically from company to company and business unit to business unit, depending on the specific needs of the enterprise.

Measuring BehaviorOne client we served for several years gave us three criteria for the perfect management candidate:

• Average job tenure of 4 years

• Relevant full-service restaurant experience

• At least five years of management experience, and a bachelor’s degree.

Our staff delivered qualified candidates by the dozen in markets from Tacoma to Tallahassee. Very few were getting past the first interview.

Looking for a way to serve them better, I created a report to discuss with the Director of Recruiting. I wound up having an enlightening discussion with the Senior Vice President of Human Resources who empathized with me but stated that, to him and his company, really none of the qualifications provided to us really mattered…especially job tenure. The only thing that mattered was how a candidate scores on a behavioral science-driven screening interview.

Huh. Here is a super-successful national restaurant chain that, in the words of the SVP, “will hire someone from a Supercuts or a Jiffy Lube if their behavior is a fit.”

Tenure? Behavior? Neither? Both?Every company has its own proprietary hiring practices. Each is charged with finding the right formula for successful employee selection. I’ve experienced the hiring practices of many companies, and they vary tremendously.

The nimblest of companies can make a manager or a chef an offer after the second interview; a one or two-day process. The other extreme was an executive placement involving a series of 15 interviews, tests, reports, references, and exercises over a six month period.

Your selection process is somewhere between those two extremes. What’s important is that you figure out what is most important for your specific business. You may be hiring the wrong people because you are too focused on average tenure. It’s possible that someone with two- and three-year tenures hadn’t found the right culture and maybe the right culture is your culture.

Joseph D’Alessandro is the founder and president of Strategic Hospitality Search, a successful national-scope executive and management search agency based in Chicago.

The Windy City Chefs | May 2013 Page 22

Competitive Advantage (Part 2)By L. Fernando Mojica, CSC®

On the first part of this article, we discussed the important and benefits of competitions for professional Chefs. These ACF-Sanctioned competitions are also of equal importance and benefit for the students who are enrolled in culinary school as well as for every cook who wants to compete as part of a team.

As we discussed, the competition arena brings networking, improvement of skills, continuing education, acquisition of new skills, and attention and recognition among the culinary community. All of these benefits that the professional Chefs get out of competing are also extended to the students who compete and are also exponentially increased when someone competes as part of a Team.

For students, the competition arena can be a little daunting. Not having much culinary experience can prevent a student from being willing to put themselves on the line and enter a competition. That however, is not the proper way to approach this. As a student, someone might not be comfortable competing. Being part of a competition can help with developing not only culinary skills but also social and management skills as well as self discipline. Competitions can also open the door to meeting possible prospective employers and career options that might otherwise not be available for students.

Students who compete individually develop a strong work ethic and discipline because of timeless hours of work, dedication and practice to develop their competitions programs. Preparing for a competition means one “must practice until you can do your program in your sleep” according to Chef Mark Spelman, CEC, AAC, corporate executive chef for Helen of Troy in El Paso, TX. This discipline and dedication can be translated and utilized during the entire career of the student and can assist with developing good working habits.

The process of being selected for a team usually consists of trying out for a team. The tryout process in itself is a competition, and just being part of it is highly beneficial

as a Chef. For student teams, the competition consists of two phases. Phase 1 is called the “Skills Salon” and is where each student displays and is judged on an individual skill. Phase 2 is called the “Cooking Phase.” The two phases are linked together because during the cooking phase the team utilizes the ingredients showcased in the Skills Salon. “The entire process makes so much sense to me,” says Chris Desens, CEC, CCA, AAC, program director at the Culinary Institute of St. Louis, “the skills phase demonstrates the culinarians skill which takes time, dedication and commitment. Those skills are utilized during the cooking phase.” This process highlights what happens every day not only in the classroom but also in a professional kitchen. Learning how to improve the basic skills, then utilizing those to produce quality food is a great way to gain experience and be well rounded. Being active in a competition, from an early stage in their career, can be of great benefit for students during their entire lifetime.

Professional team competitions consist of various categories. Those categories can range from competing in a two man mystery basket competition all the way up to being part of Culinary Team USA. This team concept also increases all the benefits of competition. As a Manager for the Army Culinary Olympic Team, Russell Campbell CEC, CW4, QM who works as ASC food advisor for Installation Logistics Directorate at the Rock Island Arsenal in Rock Island, IL says that “a team competition is like being in a war zone. You have to rely on your teammates to have your back at all times.” Being part of a team allows you not

The Windy City Chefs | May 2013 Page 23

only to grow your professional connections but also to develop self discipline, become a good team player, and work towards one common goal, just like you would in a professional kitchen. “It takes a team to assist each other and achieve any worthwhile goal,” says Chef Desens. Working on a team also allows a Chef to get feedback and different perspectives from your teammates, learn from one another, and build long term relationships that could last a life time.

Networking and camaraderie are also a great benefit of competing as part of a team, whether as a student or a professional. Every competition gives a Chef the opportunity to meet new colleagues and friends with whom to later exchange ideas. “You may arrive a stranger but you’ll leave with new friends,” says Tom Giles CDM, CFPP, operations manager/executive chef of Food Service Nutrition Services in Kalamazoo, MI. Furthermore, these new connections can eventually lead to employment opportunities and lifelong friendships.

One other important benefit of being a competitor is being an inspiration for others. Chef Giles, was first introduced to competitions as an apprentice, “I remember being a runner for our executive chef who was on the U.S. Culinary Team. The level of dedication and commitment was extraordinary,” he says. As time went on, Chef Giles competed individually and eventually dropped out of competitions. Years later, he returned because “my son decided to attend culinary school and I felt I needed to push myself by re-entering [competitions] to be able to test and improve my skill level and pass that on to [him.]” In essence, while being involved in competitions from an early stage in your culinary career is greatly beneficial, it is never too late to begin or get back into the arena. All it takes is a lot of dedication, passion, perseverance and encouragement to be able to compete. Michael Harants CEC, corporate chef for the US Navy, posts one simple yet very encouraging question for everyone who wants to compete: “Do you think that in the history of cooking

everything has been done that could be done with food?” This simple question is really all that is needed to start the competition juices flowing in a Chef.

Finally, as we have stated all of these benefits of competitions are great for everyone. A Chef should never stop learning and must always be on the cutting edge of a rapidly changing cuisine. Culinary competitions are a great way to do all of this. “Competitions are not for everyone,” says Chef Spellman. “I love competing but I think that it depends on what each individual wants for his or her career.” For those who decide on competing and putting in long hours of preparation, the rewards immeasurable. The medals that a Chef earns in the competition arena are an amazing “icing on the cake” of competitions. Competitions are all about learning and pushing oneself to think outside the box and also force a Chef to stay current in what is going on in the industry. But as Chef Spellman points out, the best feeling for a Chef who competes is not earning a gold medal. The best feeling comes “when everything is ready and your masterpiece is on the table, the way your family or friends smile and appreciate what you have done for them.” That is what competitions are all about and it is never too late to get yourself involved in the amazing and very rewarding world of culinary competitions. After all, if you are not pushing yourself how are you rewarding yourself?

The Windy City Chefs | May 2013 Page 24

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Listings run for 1 month. 35 words or less. Foodservice-related equipment and employment opportunities only please. Submit your ad and contact information to bflorge@comcast.net

by 15th of the month prior.

Board of Directors and Committee DirectoryACF Windy City Professional Culinarians represents all who learn, practice and craft the art of gastronomy in greater Chicago.

As one of the fastest-growing chapters of the American Culinary Federation, we uphold the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that make Chicago the envy of the world.

You can find an updated Board of Directors list on our website at http://acfwindycitychefs.org/board.php.

Board of DirectorsPresident John Reed, CEC, CCA, ACE Phone: (847) 673-9219 email: jrmeeinc@msn.com

Vice President Tonie Houke Phone: (312) 914-4134 email: Thouke280@aol.com

Treasurer Jeffrey M. Lemke Phone: (630) 267-5781 email: jlemke@fortunefishco.net

Executive Director Brian F. Lorge, CCTP, HAAC Phone: (630) 312-8444 email: bflorge@comcast.net

Corresponding Secretary Mark Angeles, CEC, CCA Phone: (815) 546-5275 email: mark.a.angeles@gmail.com

Recording Secretary Luis Fernando Mojica, CSC email: fernando.mojica_csc@yahoo.com

Note: Business, Business Casual or Dress Chef’s Coat are acceptable at

meetings. Please no jeans.

Notice of CopyrightThis newsletter and its content is copyright of The Windy City Professional Culinarians, Inc.© chapter of the American Culinary Federation, 2012. 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 bflorge@comcast.net for more information.

Assembly Guidelines• Create ad at 100% of final print size.

• We accept files created in Adobe InDesign, Adobe Illustrator, Adobe Photoshop and Adobe Acrobat Pro.

• Preferred format is a “press-ready” PDF. When distilling postscript files, be sure to embed all fonts, and set your Distiller job options to the “press” setting. PDF files exported from InDesign should also use the “Press Quality” job option.

• Other cceptable file formats are EPS, TIFF, PSD, or JPG files in RGB or CMYK color mode. Flatten all Photoshop files and DO NOT compress with LZW encoding. Raster image resolution should be a mini-mum 250 DPI. Please convert all fonts to outlines when possible. When using QuarkXpress or InDesign, please include all fonts and linked images in your layouts.

• Corel Painter, Microsoft Office, and Microsoft Publisher files are NOT accepted.

Submission• Files can be mailed on CD/DVD media to:

Graphikitchen, LLC 116 E. Washington, Suite 150 Ann Arbor, MI 48104

• If under 5 MB, files can be sent electronically to: john@graphikitchen.com

The Windy City Chefs Newsletter

Digital Ad Specifications

Mechanical Guidelines & Rates MEMBER RATES NON-MEMBER RATES 1 MONTH 12 MONTHS 1 MONTH 12 MONTHS

• Full Page (7.5” x 9.5”) $225 $2000 $275 $2500

• 2⁄3 Page (7.5” x 6”) $150 $1350 $190 $1700

• 1⁄2 Page Horizontal (7.5” x 4.75”) $140 $1200 $165 $1500

• 1⁄2 Page Vertical (3.75” x 9.5”) $140 $1200 $165 $1500

• 1⁄3 Page Horizontal (7.5” x 3.25”) $110 $900 $125 $1125

• 1⁄3 Page Vertical (2.5” x 9.5”) $110 $900 $125 $1125

• 1⁄4 Page (3.68” x 4.75”) $90 $775 $110 $975

• 1⁄8 Page Business Card (3.68” x 2”) $60 $500 $75 $675

All ad pricing is based on client supplied press-ready artwork. Graphic design and ad production is available at $100 per hour.

The Windy City Chefs newsletter is published 12 times per year. Call Brian Lorge at 630.422.1997 to reserve your ad space now!

Job Postings are available! Ads are $150 with client supplied info/art and will post on the website, in the monthly newsletter and on our Facebook and LinkedIn pages for up to 3 months.

ACF Windy City Professional Culinarians • 630.422.1997 • 227 E. Irving Park Rd. • Wood Dale, IL 60191 • www.acfwindycitychefs.org