Wanted: Your duck and cheese creations
Duck: Professional chefs and culinary students are invited to enter the 2012 Discover Duck Chef and Culinary Student Recipe Contest sponsored by Maple Leaf Farms. The contest runs from March 1 through June 8, 2012, and challenges entrants to submit up to three original recipes for appetizers or small plates showcasing duck in creative ways. In the professional chef category—open to professional chefs, sous chefs and lead line cooks in restaurants or noncommercial foodservice establishments. There’s a $5,000 Grand Prize, a $3,000 Second Place Prize and a $1,500 Third Place Prize for professionals. The top two student chefs will be awarded $2,500 (First Place) and $1,500 (Second Place). Find contest rules and details about entering at www.mapleleaffarms.com/chefcontest.
Say cheese: Chefs and students in the Central and Northeast American Culinary Federation (ACF) regions still have time to submit their best caprese salad recipes for the Galbani Mozzarella Caprese Challenge. The competition is sponsored by Lactalis Foodservice. Regional competitions are being held in the nation’s four American Culinary Federation (ACF) regions, and are open to nonmembers as well as to ACF members. Deadline for Central region entries is March 16; March 23 is the deadline for the Northeast region. Each of the four regional chef winners will compete for the grand prize at the 2012 ACF National Convention on July 14, 2012 in Orlando. The national grand prize winner will receive a $7,500 kitchen equipment package. The second place winner will receive a cheese-making course with Three Shepherds Farm at the Inn at Round Barn in Vermont. To add to the challenge, contestants cannot use fresh tomatoes in their caprese salad creations. For complete contest rules and information about the Galbani Mozzarella Caprese Challenge, visit www.CapreseChallenge.com.
Winners’ Circle: Chef David Vlach of Custom Cuisine in the Twin Cities is the winner of the Gruyere Recipe Contest for Foodservice Professionals. The competition was sponsored by Emmi Roth USA. Vlach received $5,000 and a five-day, four-night trip to Lucerne, Switzerland, for his recipe, Grand Cru Gruyere Ravioli with Swiss Chard, Apple and Sweet Potato Sauce, finished with Kaltbach Cave-Aged Le Gruyere Switzerland AOC. To see his recipe, visit the website: www.emmirothusaa.com/ravioli_recipe.
Three winners of the 2011 National Foodservice Beef Backer Awards were announced at the 2012 Cattle Industry Annual Convention & NCBA Trade Show in Nashville. The Beef Checkoff Program recognizes three foodservice establishments each year for their efforts in promoting beef. The 2011 winners are: Little Apple Brewing Company, Manhattan, KS, in the Independent category; in the Chain category, the 25-unit Zippy’s of Hawaii was the winner; Innovator of the Year honors go to Coeur d’Alene Casino Resort in Idaho. Winners receive a trophy and are given marketing access to promote their restaurants as national acclaimed beef backers throughout 2012. For more information about the National Beef Backer Awards, visit www.BeefFoodservice.com.