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Officers

President Daniel Van Etten

Executive Chef Rhode Island Hospital

Dvanetten@lifespan.org 401-639-7833

Vice President

Rolando Robledo, CEC Supervisor

Rhode Island Hospital 401-286-7161

rrobledo@me.com

Treasurer Ray J McCue, CEC

Associate Professor Johnson & Wales University

Work 401-598-1130 Ray.mccue@jwu.edu

Secretary

Russell Ferreira Sr. National Accounts Manager

Kens Foods 401-254-1557

rferreira@kensfoods.com

Sergeant at Arms

Christopher Rodriques Dietary Retail Supervisor

Rhode Island Hospital Christopher.Rodriques@

Lifespan.org 401-481-7430

Chairman of the Board

James Pugliese Retail and Production Mgr.

Rhode Island Hospital Jpugliese@lifespan.org

Corresponding Secretary

Jeanette A. Scarcella

Culinary Relations &

Program Officer

Johnson & Wales University

401-864-1356

Jeanette.Scarcella@

gmail.com

Newsletter submissions

Chef Daniel Van Etten

Hello All Chapter Members and Friends! Happy New Year! To kick of the New Year, our first meeting was held at Johnson & Wales University’s Harbor View Dining Room where we had

an excellent presentation from one of our new associate members, Foley Fish. Foley Fish is a wholesale seafood company that operates out of New Bedford and Boston. Peter Ramsden is the CEO and co-owner of the M.F. Foley Fish Company. He is responsible for daily operations in both locations. We were lucky to have Peter present to us at our meeting where he showed us what sets his company apart from the competition. He educated us how buying the freshest seafood possible, precise refrigeration, meticulous handling and superior packaging all combine to provide the customer with the best overall product on the market. For more information on Foley fish please visit their website at, www.foleyfish.com. I would like to take this time to thank Ken Watt, CEC and Johnson & Wales University for graciously hosting our meeting! I would also like to thank the student volunteers who helped with the meeting and Vice President Rolando Robledo, CEC and Sergeant in Arms Chris Rodriques for running the meeting in my absence. The ACF Northeast Signature Series ChefConnect: NYC is next month from 2/25-2/28. If you haven’t already registered or are interested in attending click here, https://www.acfchefs.org/ACF/Events/Regional/NortheastSoutheast/ACF/Events/Regional/NortheastSoutheast/. Our next meeting will be in March at Snap Chef, more details to follow once I return from the conference.

Foley Fish, Peter Ramsden

Peter@FoleyFish.com

Newport Specialty Foods,

Kathryn Ryan,

Kathy@newportspecialtyfoods.com

Irinox, USA, Timothy Murray

(508) 725-1158

Sid Wainer & Son, Dr. Henry Wainer

(800) 423-8333

Sysco Boston, Steven Lautieri CEC

(401) 474-2891

If you don't drive your

business, you will be

driven out of business.

B. C. Forbes

Hope & Main, Luca Carnevale

info@makefoodyourbusiness.org

Infusion Sales group

Mark Botsch, Account Manager

(978)-689-0006

Jens and Marie

(401) 475-9991

jens@jensandmarie.com

Snapchef, Jennifer Danaux

401-575-0079

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2017 Meetings and Events

February 13, 2017

ACF REGIONAL

New York, NY

March 13, 2017 at 6:00 p.m.

SnapChef

New Associate Member

April 2, 2017

Chef of the Year Dinner

Pawtucket Country Club

May 8, 2017

Joint Meeting

with Epicurean Club

at Sid Wainer

Monday, May 23, 2017

26th Annual Golf Tournament

Jamestown Golf Course

Monday, June 12, 2017

at 6:00 p.m.

Gino A. Corelli

Scholarship Ceremony

Bristol Community College

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HAVE YOU SEEN THE ACF CAREER CENTER portal? You might want to CHECK IT OUT!

ACF CAREER CENTER —http://jobs.acfchefs.org/

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http://www.acfchefs.org/download/documents/

strategic_plan.pdf

ACF National

Events and news

ACF Strategic Plan 2016-2018

Drink Mixer

Corner

A call for presenters to provide seminars and demonstrations at 2017 ACF events. Please see acfchefs.org for more information!

Don’t forget to follow @acf_chefs on Instagram and use the tag #ACFChefs to be regrammed and to keep up to date with what ACF chefs acorss the country are creating!

Applications are now being accepted for all 2017 ACF Awards, including…

Chef of the year

Pastry Chef of the Year

Chef Educator of the Year

Dr. LJ Minor Chef Professionalism Award

Student Chef of the Year

Rusch Chef’s Achievement Award

And the Chapter Achievement Award

See acfchefs.org for more information!

Culinary Educators are needed to serve on the ACFEF Accrediting Commission for the 2017-2020 term.

Interested parties should submit a cover letter and resume to dbaldwin@acfchefs.net or call Dana at 904-484-0235 ext.235

Drink AVOCADO.

Avacado Daiquiri 1/4 medium avocado 3/4 ozfresh lime juice

1 cup crushed ice 1 1/2 oz light rum

1 lime wedge

Crush ice in blender. Add rum, lime juice, and 1/4 medium avocado in blender. Blend until thoroughly mixed and smooth. Pour into glass and garnish with lime wedge. Read more: Avocado Daiquiri recipe http://www.drinksmixer.com/drink965.html#ixzz4WttrsCx3

Announcement

The New York Hilton Midtown will be the host of 2017 ChefConnect: NYC February 26–28, 2017. ACF attendees will receive a discounted rate of $165 (single/double) per night plus tax.

It’s all about location, location, location and ChefConnect: NYC places you right in the heart of the action! The New York Hilton Midtown is within walking dis-tance of a multitude of famous attrac-tions, including Central Park, Radio City Music Hall, MOMA, and Broadway.

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Updated Certification Standards

Great News to share with your Chapter Members on the new updated stand-

ards for the CEC® and CEPC® certification path starting October 1st!

WORK EXPERIENCE

The new CEC® and CEPC® work experience requirements have changed to

better help and develop candidates with improving their current knowledge

and skills to a five-year requirement. These requirements have increased

the experience of the (pastry) executive chef in the kitchen with the CEC®

supervising of at least 5 full-time people in the preparation of food. The

CEPC® requirement of supervising 3 full-time people has not changed.

MARKET BASKET

Another major change is the CEC® Practical Exam market basket ingredi-

ents. Chefs must use only 1 whole chicken averaging 4.5 pounds with

demonstration of 2 cooking methods instead of 2 whole chickens. The addi-

tion of 1 whole round fish instead of the Salmon filet has really added value

and increased the culinary skills to the Practical Exam. There are also differ-

ent bitter greens, tomato varieties, using either pancetta or bacon, and other

root vegetables besides carrots!

TOOLBOX

You can download the CEC® and CEPC® Changes on the Certification Toolbox

of our ACF Website- please remember these changes will be effective

October 1, 2016, with a 90-day grace period in which both sets of require-

ments are being honored to accommodate the chefs already getting ready

for the Practical Exam.

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CHEF’s Predict “What’s Hot” for menu trends 2017

December 8, 2016

FOR IMMEDIATE RELEASE

Contact:

National Restaurant Association: Leslie Shedd, LShedd@restaurant.org,

(202) 973-3967

American Culinary Federation: Stacy Gammill, sgammill@acfchefs.net,

(904) 484-0213

Chefs Predict “What’s Hot” for Menu

Trends in 2017

National Restaurant Association Surveys American Culinary Federation Chefs

Washington, D.C. — Each year, the National Restaurant Association surveys

nearly 1,300 professional chefs – members of the American Culinary Federation

(ACF) – to explore food and beverage trends at restaurants in the coming year.

The annual “What’s Hot” list gives a peak into which food, beverages and culi-

nary themes will be the new items on restaurant menus that everyone is talking

about in 2017.

According to the survey, menu trends that will be heating up in 2017 include

poke, house-made charcuterie, street food, food halls and ramen. Trends that

are cooling down include quinoa, black rice, and vegetarian and vegan cuisines.

TOP 20 FOOD TRENDS

1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot

cut)

2. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)

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CHEF’s Predict “What’s Hot” for menu trends 2017

3. Healthful kids' meals

4. House-made charcuterie

5. Sustainable seafood

6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk

pancakes)

7. House-made condiments

8. Authentic ethnic cuisine

9. Heirloom fruit and vegetables

10. African flavors

11. Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)

12. House-made sausage

13. House-made pickles

14. Ancient grains (e.g. kamut, spelt, amaranth, lupin)

15. House-made/artisan ice cream

16. Whole grain items in kids' meals

17. Protein-rich grains/seeds (e.g., hemp, chia, quinoa, flax)

18. Artisan cheeses

19. Savory desserts

20. Gourmet items in kids' meals

TOP 10 CONCEPT TRENDS

1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-

made items)

2. Chef-driven fast-casual concepts

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CHEF’s Predict “What’s Hot” for menu trends 2017

TOP 10 CONCEPT TRENDS (Cont’d)

3. Natural ingredients/clean menus

4. Environmental sustainability

5. Locally sourced produce

6. Locally sourced meat and seafood

7. Food waste reduction

8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation)

9. Simplicity/back to basics

10. Nutrition

“Menu trends today are beginning to shift from ingredient-based items to con-

cept-based ideas, mirroring how consumers tend to adapt their activities to

their overall lifestyle philosophies, such as environmental sustainability and

nutrition,” said Hudson Riehle, Senior Vice President of Research for the

National Restaurant Association. “Also among the top trends for 2017, we’re

seeing several examples of house-made food items and various global flavors,

indicating that chefs and restaurateurs are further experimenting with from-

scratch preparation and a broad base of flavors.”

“Chefs are on an endless quest to redefine how consumers eat,” commented

ACF National President Thomas Macrina, CEC, CCA, AAC. “By masterfully

transforming the ordinary into the extraordinary, culinary professionals are at

the forefront of changing the culinary landscape.”

The National Restaurant Association surveyed 1,298 American Culinary Federa-

tion members in October 2016, asking them to rate 169 items as a “hot trend,”

“yesterday’s news,” or “perennial favorite” on menus in 2017.

For complete survey results, additional trends to watch, video and down-

loadable graphics, visit www.restaurant.org/foodtrends.

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2017-2019 Candidates for National Office

ACF NATIONAL OFFICE ELECTIONS 2017

President Jeff Bacon, CEC, CCA, AAC Stafford T. DeCambra, CEC, CCE, CCA, AAC Michael A. Deihl, CEC, CCA, AAC David Ivey-Soto, CEC, CCA, MBA David Russell, CEC, AAC James R. Taylor, CEC, AAC, MBA William J. Tillinghast, CEC, AAC, MBA Secretary Kyle Richardson, CEC, CCE, AAC Michael T. Roddey, CEC, CCE, CCA, MS Ed Treasurer Joe G. Aiello, CEC, AAC Christopher F. Donato, CEC, AAC Vice President, Central Region Brian Hardy, CEC, CCA, AAC Vice President, Northeast Region Timothy J. Harris, CEC Mark S. Kent, CEC, AAC Christopher J. Neary, CEC, CCA, AAC Barry R. Young, CEC, CCE, AAC, MBA Vice President, Southeast Region Kimberly Brock Brown, CEPC, CCA, AAC Bryan D. Frick, CEC, AAC Rene J. Marquis, CEC, CCE, CCA, AAC Lisa M. Ramsey, CEC, CEPC Vice President, Western Region Carlton W. Brooks, CEPC, CCE, AAC

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PULLED PORK AND EGG WRAP Yield: 12 servings Ingredients

2 tbsp. cayenne pepper 2 tbsp. garlic powder 2 tbsp. onion powder 1/4 cup sugar 1 tbsp. kosher salt 2 lb. pork shoulder 64 oz. (2 qt.) barbecue sauce 2 oz. butter 1 medium jalapeno pepper, minced 1 lb. , (5 oz. * ) eggs (12 large), beaten 12 leaves Bibb or Boston lettuce

*if using frozen or liquid whole egg product

Method of Preparation: 1. Blend cayenne pepper, garlic powder, onion powder, sugar and salt; rub on pork shoulder. 2. Transfer pork to saucepot. Pour barbecue sauce over pork. Cover and simmer until fork tender. Remove from sauce; cool pork slightly, then shred. Reserve 3/4 cup sauce. 3. Melt butter in large nonstick pan; add jalapeno and cook for 1 minute over medium heat. 4. Add eggs. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining. 5. Spoon 2 oz. pulled port and 1/4 cup eggs onto a lettuce leaf. Top with 1 tablespoon reserve barbecue sauce. NOTE: do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).

RECIPE OF MONTH—taken from American Egg Board

http://www.aeb.org/foodservice/recipes/71-entrees/306-pulled-pork-and-egg-wrap

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If you are an employer looking for

culinary, baking, hospitality,

managerial or educational personnel,

please contact James Pugliese

(Jpugliese@lifespan.org)

With area of business, job

requirements and any pertinent

information, so ACFRI can help you

find students or professionals to fill

your position.

Looking for some good help?

If you have announcements to

make or information to share,

please send it to newsletter editor

Jeanette Scarcella at

Jeanette.Scarcella@gmail.com and

it will be considered for publication

in the upcoming issue of

Carte du Jour

Add your voice to Carte du Jour

American Culinary Federation Rhode Island Chapter

PO Box 316 Saunderstown, RI 02874

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