Food & Food Equipment News

Michelin Guide Season Almost Here

Michelin has announced the release dates for the newest editions of its annual restaurant selections. Full listings for the new restaurant selections will be published on www.michelinmedia.com according to the schedule included below. The 2018 U.S. editions of the MICHELIN Guide will go on sale at local retailers shortly after the announcements, as well as Amazon.com and Barnes and Noble.

For the 2018 editions of the MICHELIN Guides, readers will observe a new symbol: L'Assiette Michelin or the Michelin Plate. This symbol joins the coveted Michelin Star and Bib Gourmand as recognizing restaurants where the inspectors have discovered quality food. The stars and Bib Gourmands often garner the most attention, but each restaurant that is included in the guide has been evaluated by a famed inspector and subsequent inclusion in the guide, now marked by the new symbol, endorses restaurants that guarantee a very good standard of a food and wine experience.

The company, which began manufacturing tires in 1889 and developing travel guides in 1900, published its first "red guide" in the United States in 2005 with the New York City edition. Four American cities now feature dedicated dining guides, with Washington, D.C., the newest guide, joining the collection in 2016.

The MICHELIN Guide results — determined through a highly confidential and meticulous evaluation process by a team of anonymous food inspectors — draw excitement, speculation and conjecture every year. The Bib Gourmands, which are announced one week prior to the starred-selections, feature designations given to select restaurants that offer great food for good value, often known as personal favorites among the inspectors.

Hissho Wins Silver in the 2017 American Business Stevie Awards

Hissho Sushi is honored to win the Silver in The 2017 (15th Annual) American Business Stevie Awards! Winners are published on the ABA website at http://www.StevieAwards.com/ABA.

Hissho considers itself in good company as some of the past winners have been American Standard, CapitalOne, Cigna, Cisco, Kia Motors America, Lockheed Martin, Meals on Wheels America, and other well established entities.

The judging was conducted over a two month period to select those companies who showed excellence throughout. Hissho won in the category of the Minority-Owned Business of the Year.

Hissho Sushi, headquartered in Charlotte North Carolina, is a thriving sushi and Pan-Asian franchise business which operates in more than 1,000 locations in 42 states plus the District of Columbia. Philip Maung, the CEO, came to the United States from Myanmar in 1989 with only $13 in his pocket, and started his sushi business in 1998.

Renowned Chefs Serve Cereal for Culinary Charity

Kellogg's® is putting a twist on the signature dishes of world-renowned chefs Thomas Keller and Daniel Boulud. For one night only, select guests experienced an exclusive six-course tasting menu of recipes recreated with cereal at Kellogg's NYC.

To entice diners and tempt their taste buds, Kellogg's NYC brought together a team of professional chefs, some of whom recently worked together to win Bocuse d'Or, the most prestigious culinary competition in the world. Chefs Mathew Peters and Travis Swikard were tasked with using Kellogg's cereal to recreate famous dishes by chefs Thomas Keller and Daniel Boulud. In addition, chef Harrison Turone from Team USA was on-site to join in this culinary experience. Together, these chefs were not only the first team of Americans to win Bocuse d'Or, but they're also bonded by mutual support for ment'or, a nonprofit that inspires excellence in young culinary professionals.

"I'm excited to see my fellow ment'or chefs re-create my well-known dishes using a favorite breakfast staple, cereal. You don't have to be an award-winning chef to get creative in the kitchen and think about food in unique ways," said Boulud.

"We're celebrating the techniques and creativity of some of the world's greatest chefs," said Anthony Rudolf, co-Owner of Kellogg's NYC, founder of Journee and former director of operations at Thomas Keller Restaurant Group "We'll give guests a chance to experience cereal in a completely new way."

The participating chefs' recipe creations reflect their impeccable palates and creativity for transforming any ingredient – even cereal – into something elevated. Dishes include:

Chilled Carrot-Ginger Soup
Coconut Cream, Kaffir Lime, Kellogg's Froot Loops®

Truffle Custard
Kellogg's Corn Flakes® Infused Custard, Black Truffle and Cherry Relish, Celery, Kellogg's Special K® "Chive Chip"

Salad of Hawaiian Hearts of Peach Palm
Granny Smith Apple, Kellogg's Apple Jacks®, Belgium Endive, Toasted Walnuts, Banyuls Gastrique

Macaroni & Cheese
Butter Poached Lobster, Mascarpone Enriched Orzo, Kellogg's Rice Krispies® Tuile

Beef Duo Agrodolce
Kellogg's Raisin Bran®, Radicchio Marmalade, Taragna Polenta, Sauce Forestière

Coffee and Doughnuts
Draft Latte, Golden Chef "Doughnuts" made with Kellogg's Honey Smacks®, Kellogg's Cinnamon Frosted Flakes®, Dried Cherries, Pecans, Gold Flake

From Thursday, March 30 through Sunday, April 2, the golden chef doughnuts along with cereal bowls designed by Chefs Thomas Keller, Daniel Boulud, Gavin Kaysen, Harrison Turone, Mathew Peters, and Philip Tessier will be available at the café for $8. Proceeds from the bowls will benefit ment'or and will come with a numbered ticket. Two tickets will be chosen on Monday, April 3, and one winner will receive dinner for two at Restaurant Daniel and the second winner will receive dinner for two at Per Se in addition to a Kellogg's NYC gift bag. 

Mentorship Experiences for Women in Food, Beverage & Hospitality Offered

Women working in the food, beverage and hospitality industries are eligible to enter the 2017 Les Dames d'Escoffier International (LDEI) Legacy Awards.

The Legacy Awards, established in 2009, provide highly-defined mentored opportunities for women in food, beverage, and hospitality (minimum of four years professional experience and not LDEI members). Each Legacy Award winner is sponsored by an accomplished LDEI member (Dame) who offers a one-week workplace experience at her business. The Julia Child Foundation for Gastronomy and the Culinary Arts supports the Legacy Awards, one of Les Dames d'Escoffier International's most important philanthropic initiatives.

This year, there are six awards across five categories: two experiences in Wine; one each in Culinary; Fine Beverage and Hospitality; Farm to Table; and Farm to Sea to Table and Journalism. 

• Discover the heart and soul of Mexico at the iconic Jose Cuervo's Tequila Distillery and Mundo Cuervo, their hospitality center.
  
  
• Spend a week in New York City at the historic James Beard House—former home of the Dean of American Cookery—assisting multiple guest chefs during their weekly showcase dinners.
  
  
• Explore winemaking at its best at America's oldest continuously operated family-owned winery, Wente Family Estates, and discover the secrets of their award-winning hospitality.
  
  
• Learn all the facets of the winery and wine tourism industries from vineyard to bottle to vineyard concerts at Washington State's oldest winery, Chateau Ste. Michelle.
  
  
• Learn what it takes to produce an award-winning cheese working side-by-side with the team at Shy Brothers Farm, a New England artisanal farmstead cheese company.
  
  
• Experience a whirlwind tour through the New England Food System overnighting on a fishing vessel, exploring food hubs and more with prominent members of the New England Les Dames d'Escoffier Chapter.

Award winners will be reimbursed for airfare, hotel (if needed) and other pre-approved expenses for the week up to US $2,000. Winners will be announced by May 20, 2017 and experiences must be completed by October 1, 2017. In addition to the Legacy Award experience, each winner is invited to attend the LDEI Annual Conference in Newport Beach, CA, Oct. 26-29, 2017 where a luncheon in the winners' honor will be held. Travel, hotel, and conference attendance will be reimbursed. For an application, visit ldei.org and click on Legacy Awards.
Deadline for completed applications is APRIL 20, 2017.

HIC Announces The C-CAP/Denzel Thornton Memorial Alumni Scholarship

In remembrance of the C-CAP Chicago alum, Denzel Thornton, who was tragically killed outside his workplace this past summer, HIC, Harold Import Co. announces the creation of the C-CAP/Denzel Thornton Memorial Alumni Scholarship.

This scholarship honors Thornton’s spirit and determination, and will be presented for the first time on March 19, 2017 during the Culinary Futures Chicago Dinner Reception & Silent Auction to support Careers Through Culinary Arts Program (C-CAP).

Denzel Thornton attended Corliss High School and graduated in 2009. He was awarded a full-tuition scholarship from C-CAP to attend Johnson & Wales University in North Miami where he majored in hospitality management and tourism.  During his time at J&W, he interned at Disney World in Orlando, Florida, and went on to be a student ambassador for the program at J&W. 

Upon graduation in 2013, he became one of the youngest hotel managers of the Marriott in New Orleans. In late 2014, he returned to Chicago to care for his grandmother and began working at ARAMARK/Chicago Public Schools, mentoring students and helping to create healthier lunches in the school system. He remained in that position until his death in the summer of 2016.

“Denzel was a bright light in the C-CAP program," explains Robert Laub, President of HIC, Harold Import Co. “His drive and determination enabled him to rise up against all odds and to build a future for himself. Denzel showed immense gratitude for the opportunity that the C-CAP program provided to him, and he was determined to give back to those who helped him succeed.... What is quite telling is that, given his opportunity to go wherever his skills could take him, he returned to Chicago to give back to the very schools from where he came. It is unfortunate that his life was cut short, and we felt it fitting to create a scholarship in his honor.”

The C-CAP Denzel Thornton Memorial Alumni Scholarship will be presented to the student who best exemplifies his spirit, determination and dedication to building a future for him/her self, while inspiring others through their work. Adds Laub, “Denzel signed his emails with, ‘You succeed by helping others succeed,’ and it is with this spirit, that HIC has created this scholarship.”

For that past 7 years, HIC has been instrumental in supporting scholarships to benefit Careers through Culinary Arts Program (C-CAP), a national non-profit organization that works with public schools to prepare at-risk students for college and careers in the restaurant and hospitality industry.

Specifically, the annual Chicago Culinary Futures Benefit brings together industry professionals and friends in Chicago for the International Home + Housewares Show to benefit C-CAP Chicago students. Through the years, with HIC’s help and support, C-CAP Chicago students were awarded more than $430,000 in scholarships.

Not only does HIC help raise money at this popular industry event, HIC’s support for these students continues throughout the year. A portion of the proceeds from the HIC Essentials line of kitchen gadgets are donated to Careers through Culinary Arts Program (C-CAP).

TEAM USA Brings Home Bocuse d'Or Gold with Mauviel 1830

Mauviel 1830, a sponsor of Bocuse d’Or^® 2017, proudly watched its cookware put to the test in this year’s finale that culminated with a TEAM USA win. For the first time in the 30-year history of Bocuse d’Or, which is one of the world’s most prestigious gastronomic competitions in the world, TEAM USA brought home the gold.

Every two years, the world final of the Bocuse d’Or contest brings together chefs who have won competitions in their national and then continental selection events: Bocuse Europe, Bocuse Asia-Pacific and Bocuse Latin America.

“Mauviel, a family owned business since its creation in 1830 in Villedieu les Poêles Manche, is a lead sponsor in the culminating Bocuse d’Orevent,” explains Valerie Le Guern Gilbert, the 7th generation Mauviel at the helm of the company. “This event is significant for us because acclaimed chefs have used our cookware in the privacy of their professional and personal kitchens for more than 186 years. Bocuse d’Or, the Olympics of the culinary world, takes our cookware out of these working kitchens and places it onto the world stage for all to see.”

For information about Mauviel and Bocuse d’Or 2017, visit http://www.mauvielusa.com.

Smithfield Announces 2017 Barbecue Grant Program

Smithfield continues to invest in competition barbecue by sponsoring events and pitmasters in 2016. The brand is helping fuel barbecue competition by announcing the Smokin’ With Smithfield Grant Program for 2017. The Smokin’ With Smithfield Grant Program is designed to provide monetary and event support to sanctioned barbecue competitions across the United States. Grants will be awarded to a variety of non-profit, community, and event organizers that host barbecue events, in addition to meeting a number of qualifications and falling within the guidelines of one of the sport’s major sanctioning bodies.

Qualified events that are selected for a Smithfield Grant will receive prize money that will enhance their event and will deepen the prize pool to pay out the top 20 percent of the field. Qualifying criteria for events include sufficient advertising, a guarantee of basic services for participating pitmasters, and that the event be family-friendly.

In 2016, Smithfield committed to an investment in the competition barbecue market through partnerships with winning pitmasters, the creation of the Smokin’ With Smithfield Committed Cooks program, which rewards teams who cook with Smithfield products, and became the first ever presenting sponsor of the American Royal World Series of Barbecue in Kansas City. Smithfield-sponsored pitmasters Tuffy Stone of Cool Smoke Barbeque and Darren Warth of Iowa’s Smokey D’s took home Grand Champion Titles at the Jack Daniels Invitational, the Sam’s Club Invitational, and the American Royal World Series of Barbecue Open respectively in 2016.

The Smokin’ With Smithfield Grant Program applications are available starting January 18, 2017. To download an application and to learn more about qualifications for the grant program, the Committed Cooks Program, or where to buy Smithfield products, visit www.SmokinWithSmithfield.com.

 

Looking For Talented Kid Chefs To Compete In 7th Annual Healthy Cooking Contest

 Blue Cross Blue Shield of Arizona is looking for the next great kid chef to create a delicious and healthy side dish recipe. Finalists will sample their culinary creations at a Phoenix Suns home game and win great prizes.

For the seventh consecutive year, the company is on the hunt for original, great-tasting and kid-inspired side dish recipes for the Walk On! Kids Cooking Challenge. The program's goal is to motivate Arizona's youngest culinary masterminds to incorporate healthy options into their daily food choices.

Children ages 9–12, living anywhere in the state of Arizona, are encouraged to submit their healthy and tasty side dish creations for a chance to win a new bike. Finalists will also have an opportunity to prepare and share their masterpiece at a Phoenix Suns home game. 

Great Atlantic Crimp-off Beckons as US and Canadian Bakers Head for World Pasty Championships

Some of North America’s best pasty makers are heading for an exciting crimp-off at the sixth annual World Pasty Championships at the Eden Project on March 4, 2017.

Four pasty specialists – two each from the United States and Canada – will be competing to be named the world’s top pasty maker at the annual event also known as the Oscars of the Oggy.

Entries opened on December 15, 2016, and contestants can now register for the contest, which has been supported by industry body the Cornish Pasty Association since 2012.

Regular categories – amateur, professional, junior and company for both Cornish and non-Cornish pasties – all return, while there is a new category for gluten-free pasties, open only to amateurs. A new Pasty Ambassador will also be named.

Gerry and Marlee Ramier from the Piskie Pie Company in St. Catherine’s, Ontario, Canada, are making their first trip to the Championships next year. The couple recently opened their shop, situated a stone’s throw from iconic Niagara Falls.

Canadian Army veteran Gerry said: “I grew up making Cornish pasties with my mum and gran, starting as early as I remember. I loved being in the kitchen with them, soaking up all their skills, so Marlee and I decided we needed to spread true pasty love to the beautiful Niagara region we are lucky enough to call home.”

Also making his World Pasty Championships debut in 2017 is Mike “The Pasty” Burgess who runs The Pure Pasty Co. in Vienna, Virginia, USA.

British-born Mike, who sells 1,500 pasties a week and supplies the British Embassy in Washington DC, said: “I love Cornwall and used to spend family vacations there when we were younger.

"When I decided to start this business I came to Cornwall to do all my research and learn from the best pasty shops. I’m particularly grateful to Chough Bakery in Padstow who took me in for a day to show me how to crimp.”

Returning for his third competition running will be 2016 World Pasty Championships Ambassador Matt Grant from The Great British Pasty and Pie Co. in Ottawa, Canada.

Matt, who delivers handmade pasties through blizzards and snowdrifts, said: “I'm super excited about the World Pasty Championships next year.

"I'm working on some recipes at the moment but as usual I won't be disclosing which pasty I will enter until the day of the event. I can't wait to get back as the Cornish people are so friendly and welcoming.”

The final member of the North American contingent is another former Pasty Ambassador and proud Cornishman turned Pennsylvania hotelier Mike Amery who has been competing since the contest's inception.

The Cornish Pasty Association has welcomed the additional international entrants. Chairman Jason Jobling said: “It’s great to see more international entries come in. We all know that wherever the Cornish went overseas, they took their pasty-making skills with them.

"The World Pasty Championships is a terrific way to celebrate our most famous food. It is a fun day with a proper baking competition at the heart of it.”

Eden’s Head Chef Tony Trenerry said: “It is great that the World Pasty Championships has the continued support of the industry body and that the fame of the competition is spreading with new international entries rolling in.

"There’s an increasing demand for gluten-free food and our new class reflects that.”

In 2011, after a long campaign, the Cornish Pasty Association won European Union Protected Geographical Indication (PGI) status for the Cornish Pasty which means that only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish.

For all World Pasty Championships rules and entry details go to www.edenproject.com/pasty

St. Louis Chef Ben Grupe Leads Culinary National Team USA to Gold

2016 marks an exciting year for Chef Ben Grupe of St. Louis restaurants Elaia and Olio, who as Team Captain, lead the American Culinary Federation (ACF) Culinary National Team USA to rank fourth in the world overall and take home three gold medals in the 24th Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, known as the “culinary Olympics.” Taking place October 22-25 in Erfurt, Germany, team USA showcased amazing talent under Grupe’s leadership, Executive Chef of the Bengelina Hospitality Group sister restaurants. 

ACF Culinary National Team USA achieved three gold medals during this year’s "culinary Olympics," including one gold medal in the Hot Kitchen Programme, one gold medal in the Culinary Art (cold food) Programme, and an additional gold medal for earning the top score in the world in the Culinary Art Programme. Out of 30 teams competing during the global competition, Grupe and the entire Team USA is honored to have placed fourth in the world during the rigorous three-day event.

This is the second "culinary Olympic" term for Grupe, having participated on Team USA in 2012 and then receiving the honorable position of Team Captain for 2016. Grupe set his sights on the "culinary Olympics" early on in his career, where mentoring chefs during his time in The Greenbrier Culinary Apprenticeship Program were involved and encouraged him to do the same. Greenbrier fostered a healthy competitive environment, preparing Grupe for the rigorous selection process when the time came to try out for Team USA 2012. During Grupe’s first term, he was eager to raise the bar for excellence and as Team Captain in 2016, he embraced his responsibilities including liaising between the team and the coaches and ensuring the team’s operation ran smoothly.

“Acting as Team Captain in the culinary Olympics is equivalent to the role of Executive Chef in a restaurant,” says Grupe. “When running a kitchen, you hold yourself to a certain standard, and the Olympics tests your strengths, and every chef’s on the team, to make sure each action goes above and beyond. The competition is both stressful and exhilarating, pushing you to maximize your discipline, time management, and creativity. As the underdogs, we came to win and beat obstacles while abroad, and we rallied together.”

Grupe held positions as Executive Sous Chef of Old Warson Country Club (St. Louis, MO) and Executive Chef of Meadowbrook Country Club (Ballwin, MO) prior to arriving at Elaia and Olio. Overseeing culinary operations as Executive Chef for the celebrated St. Louis sister restaurants, Grupe focuses on familiar flavors and classically rooted compositions with contemporary presentations. His philosophy when it comes to food is quite simple, with taste being the number one priority. Grupe started from the ground up in the culinary industry, first washing dishes and moving up the ranks, all the while falling in the love with the energy and comradery of the kitchen.

It’s within this spirit that Grupe plans to challenge himself with the Master Chef exam down the road, and to continue his involvement in the ACF "culinary Olympics," giving back to mentors who have spent time with his team over the years. Diners can discover Grupe’s leadership and cooking by visiting Elaia and Olio in St. Louis.