There’s an App(rentice) For That

Did you know that November 11-17 is National Apprenticeship Week? Here are five reasons you should start an ACFEF apprenticeship program in your kitchen:

• Increase staff retention as apprentices become committed and loyal employees

• L earn while teaching by recalling and demonstrating culinary techniques

• Satisfaction of mentorship to see apprentice graduate and embark on a successful culinary career

• Develop connection between industry and educational institutes to meet the growing needs of the culinary industry

• Grow chapter membership through apprenticeship

Visit our Facebook and Youtube pages right now to see videos of real apprentices and program coordinators talking about what ACFEF Apprenticeship has done for them. facebook.com/acfchefs.

Read This!

JGV: A Life in 12 Recipes

Jean-Georges Vongerichten looks back with humor and heart in a memoir that chronicles successes and failures. The legendary chef shares stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own around the world.

Jean-Georges Vongerichten, Michael Ruhlman • W. W. Norton & Company, October 2019

The Ultimate Companion to Meat

A beautiful and comprehensive companion to various cuts of meat from

Field Day

The Assabet Valley High School Culinary Program junior class from Marlborough, Massachusetts visited the Union Oyster House in Boston for a field trip on September 16, 2019. The historic restaurant’s executive chef, Rico DiFronzo CEC, CCA, AAC, chair of the American Academy of Chefs, gave the students a tour of the restaurant. Retired chef Anton Christen did a demo on opening oysters and clams. The students had clam chowder and fish and chips for lunch and received a Union Oyster House Cookbook.

Corrections

In the September/October issue story "Creative Couvertures," we incorrectly labeled male pastry chef Kriss Harvey as "her." In addition, Harvey uses exclusively Valrhona, not Callebault, chocolate as was incorrectly stated in the article. NCR regrets the errors.

every animal you can think of by the butcher behind the renowned store Victor Churchill. “The Ultimate Companion to Meat” is filled with technical photographs, international meat charts, recipes, photographs and more.

Anthony Puharich, Libby Travers • The Countryman Press, October 2019

The Pacific Northwest Cookbook

This book shows that you can cook delicious, fresh seafood no matter where you live in the United States. Naomi Tomky guides the reader through her reliable, fool-proof recipes with engaging, fun prose, demystifying the greater picture of sustainability.

Naomi Tomky • The Countryman Press, November 2019

My Korea: Traditional Flavors, Modern Recipes

From simple rice cakes drenched in a spicy sauce to a 12-hour Korean Ramyeon, Hooni Kim draws from his background in world-class French and Japanese kitchens to fine-tune the techniques in classic Korean cuisine.

Hooni Kim • W. W. Norton & Company, April 2020