amuse-Bouche bits & pieces
amuse-bouche
Bits & Pieces
Photo;credits
students receive
american academy of
chefs scholarships
The American Academy of Chefs
announced its 2010 Chaîne des
Rôtisseurs scholarship recipients
in November 2010. The following
recipients will each receive $1,000:
Ashley Coates, University of
Houston/Conrad Hilton College of
Hotel and Restaurant Management,
Houston; Jessica Desormeaux, Lake
Washington Technical College,
Kirkland, Wash.; Adelle Freeman,
The Restaurant School at Walnut Hill
College, Philadelphia; Jesse Orrill,
Johnson & Wales University, Denver;
David Rico, The International
Culinary School at The Art Institute
of Phoenix, Phoenix; Melissa Salas,
Lexington College, Chicago; San
Shoppell, Kapi’olani Community
College, Honolulu; Charity Teague,
Central New Mexico Community
College, Albuquerque, N.M.; Akino
West, Johnson & Wales University,
North Miami, Fla.; and Joseph
White, Pierpont Culinary Academy,
Fairmont, W.Va.
terrines, sausages, pâtés, sauces and
relishes in The Art of Charcuterie
( John Wiley & Sons Inc., 2010), $65,
by John Kowalski and The Culinary
Institute of America, Hyde Park, N. Y.
The book offers a comprehensive
look at the art form and includes an
overview of equipment, ingredients,
sanitation, techniques and processes.
Fresh From the Market: Seasonal
Cooking with Laurent Tourondel and
Charlotte March ( John Wiley &
Sons Inc., 2010), $35, by Laurent
Tourondel and Charlotte March,
features more than 165 cocktail,
appetizer, soup, salad, main dish
and dessert recipes, organized by
season. The 336-page book also
includes recipes for special occasions,
wine pairings and seasonality charts.
top: Thomas Macrina, CEC, CCA, HG T,
AAC, left, mentors David Torres.
Bottom left: The Art of Charcuterie
Bottom right: Fresh From the Market:
Seasonal Cooking with Laurent
Tourondel and Charlotte March
new reads!
Learn how to properly cure, brine
and smoke meats, and how to make
find a mentor
The American Culinary Federation
recently announced its new
mentorship program, Sharing
Culinary Traditions, which aims to
provide student culinarians with
the opportunity to meet professional
chefs in ACF who are willing to share
their knowledge and life experiences
with young culinarians. Learn more
at www.acfchefs.org/mentorship.
