National Culinary Review (July/Aug 2024)

GLOBAL PANTRY

SO D L OUS H Y’LL

To discover how our products bring craveable flavor and time savings to your kitchen, scan the QR code. SE IT. MAKE IT. OWN IT.

Choosing Land O Lakes® Performance Dairy products for your kitchen helps support more than 1,000 Land O’Lakes farmer-owners.

For our 2024 ACF trend The Whole Chef, these ACF chefs talk about their diet and exercise regimens that help them perform in kitchens and competitions.

DEPARTMENTS

ACF Chef Tiffany Poe, CEC®, talks about how to get started with ChatGPT.

A deep dive and A-to-Z guide on trending sauces and condiments for our Global Pantry trend.

A visual breakdown of yukhoe (Korean seasoned beef) with gojuchang mustard sauce.

ACF Chef Victor Sommo, CEC, worked with his winning student team at SUNY Delhi in New York to remake the legendary Chef Auguste Escoffier’s poulet sauté à la Catalane.

An ACF chef and registered dietitian offers insights on how to refuel for long hours in the kitchen.

This master pastry chef shares tips on sourcing sustainable chocolate products and substitutions, plus a recipe for chocolate entremet cake.

ACF chefs share the challenges and rewards of owning and operating independent restaurants today.

Cover Image: Scallop tiradito with mirin- and aji limo-infused leche de tigre and huacatay oil by Chef Nado Chang of Itamae in Miami (credit: Kikkoman).

ACF MEMBER CONTRIBUTORS

Management

Tiffany Poe, CEC

Pastry

Frank Vollkommer, CMPC®, M.Ed.

RECOGNIZING THE CURRENT AND ACTIVE ACF CHEF MEMBERS WHO ARE FEATURED AND QUOTED THROUGHOUT THE PAGES OF THIS ISSUE

Maynard “J.J.” Meland, CEC, CCA, AAC

Culinary Athletes

Ken Arnone, CMC®

Paul Jensen II, CEC, CCA®, AAC®

Douglas Patten Sr., CEC, CCA, AAC

Tim Recher, CEC, AAC

Chris Tanner, CEC, CCE®, AAC

Classical vs. Modern

Victor Sommo, CEC

Health

Erin Szopiak, RD

ACF Chef Profile

Michael Stamets, CEC

Chapter Close-Up

Brandon LaVielle, CEC, AAC

Maynard “J.J.” Meland, CEC, CCA, AAC

Segment Spotlight

Eric Gillish

Maynard “J.J.” Meland, CEC, CCA, AAC

Ted Polfelt, CEC, CEPC, CCA, AAC

Chef-to-Chef

Paula Recinella, HAAC

Thomas Recinella, CEC, AAC

Tiffany Poe, CEC

Thomas Recinella, CEC, AAC

Paula Recinella, HAAC

Michael Stamets, CEC

Frank Vollkommer, CMPC, M.Ed.

Ted Polfelt, CEC, CEPC, CCA, AAC

Eric Gillish

Ken Arnone, CMC

Douglas Patten Sr., CEC, CCA, AAC

Editor-in-Chief

Amelia Levin

Creative Services Manager

David Ristau

Graphic Designer

Armando Mitra

Advertising and Event Sales

Eric Gershowitz

Contributors

Amanda

Copy Editor

Erica Demarest

American Culinary Federation, Inc. 6816 Southpoint Parkway Ste 400 Jacksonville, FL 32216 (800) 624-9458 (904) 824-4468 Fax: (904) 940-0741 ncr@acfchefs.net • ACFSales@mci-group.com • www.acfchefs.org

Board of Directors

President

René J. Marquis, CEC, CCE, CCA, AAC

Immediate Past President

Kimberly Brock Brown, CEPC, CCA, AAC

National Secretary

Jeff Bacon, CEC, CCA, AAC

National Treasurer

Kyle Richardson, CEC, CCE, AAC

American Academy of Chefs Chair

Joe G. Aiello, CEC, AAC, HOF

Vice President Central Region

Rajeev Patgaonkar, CEC, AAC

Vice President Northeast Region

Ray McCue, CEC, AAC

Vice President Southeast Region

Bryan Frick, CEC, AAC

Vice President Western Region

Greg Matchett, CEC, AAC

Executive Director

Christopher Tanner, CEC, CCE, AAC

Advisor

Thomas J. Macrina, CEC, CCA, AAC, HOF, HBOT

The National Culinary Review® (ISSN 0747-7716), July/August 2024, Volume 48, Number 4, is owned by the American Culinary Federation, Inc. (ACF) and is produced six times per year by ACF, located at 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216. A digital subscription to the National Culinary Review® is included with ACF membership dues; print subscriptions are available to ACF members for $25 per year, domestic; nonmember subscriptions are $40. Material from the National Culinary Review®, in whole or in part, may not be reproduced without written permission. All views and opinions expressed in the National Culinary Review® are those of the author and do not necessarily reflect the views and opinions of the officers or members of ACF. Changes of mailing address should be sent to ACF’s national office: 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216; (800) 624-9458; Fax (904) 940-0741.

The National Culinary Review® is mailed, and periodical postage is paid at St. Augustine, Fla., and additional post offices.

POSTMASTER: Send address changes to the National Culinary Review®, 6816 Southpoint Parkway, Ste 400, Jacksonville, FL 32216.

As we find ourselves swiftly moving through 2024, I’m amazed at how much ground we’ve covered and how far we’ve come. It’s been a journey of hard work and dedication, and I’m incredibly grateful for the efforts of the national office in propelling the ACF forward for the future. With just a few days remaining until our exciting National Convention in Phoenix, I want to extend a warm invitation to all of you. It’s not too late to attend, and trust me, you won’t want to miss out.

We’ve lined up an incredible array of speakers and — even more enticing — an unparalleled selection of food. With enough to feed more than 1,000 chefs, you can expect nothing but the best. Our goal is to ensure that this convention is not only informative but also a celebration of the culinary craft.

In this issue, our editor-in-chief, Amelia Levin, has cultivated articles delving into what it means to be The Whole Chef, one of our ACF trends for 2024 focusing on health and wellness. We’ve interviewed several ACF members who understand the importance of staying active both mentally and physically. These chefs are not only preparing for culinary competitions but are also keeping themselves fit in all aspects of life. It’s an inspiring read that reminds us of the dedication and discipline required in our profession.

Additionally, we’re exploring the Global Pantry — another ACF trend for 2024. One of the joys of culinary exploration is the vast array of flavors from around the world. From condiments to sauces, our fridges are filled with ingredients that represent different cultures and traditions. In this issue, we’ll delve deeper into these culinary treasures and learn more about their origins and uses.

But that’s not all. We have our regular Chef-to-Chef and Chapter Close-Up articles as well as profiles of ACF chefs making waves in the industry — including in the fast-growing area of artificial intelligence. Each of these pieces highlights the diversity and talent within our organization, showcasing the passion and innovation that drives us forward.

I want to take a moment to thank each and every one of you for your feedback and openness to moving the ACF forward. Your dedication is what makes our community so special, and I’m honored to be a part of it.

I can’t wait to see you all in Phoenix. Until then, everyone have a happy and safe Independence Day and remember, chefs, I’ve got your six!

René J. Marquis, CEC, CCE, CCA, AAC

National President, American Culinary Federation

Baltazar, John Bartimole, Mike Kostyo, Lauren Kramer, Tiffany Poe, CEC, Howard Riell, Frank Vollkommer, CMPC, M.Ed.

A medida que avanzamos rápidamente a través del año 2024, me sorprende cuánto terreno hemos recorrido y hasta dónde hemos llegado. Ha sido un viaje de arduo trabajo y dedicación, y estoy increíblemente agradecido por los esfuerzos de la oficina nacional para impulsar a la ACF hacia el futuro. A solo unos días de nuestra excitante Convención Nacional en Phoenix, quiero extenderles una cálida invitación a todos ustedes. Aún no es demasiado tarde para asistir y, créame, no querrá perdérselo. Hemos reunido una increíble variedad de oradores y, lo que es aún más tentador, una selección incomparable de comida. Con suficiente para alimentar a más de 1,000 chefs, pueden esperar nada más que lo mejor. Nuestra meta es garantizar que esta convención no sea sólo informativa sino también una celebración del arte culinario.

En esta edición, nuestra editora en jefe, Amelia Levin, ha cultivado artículos que profundizan en lo que significa ser The Whole Chef, una de nuestras tendencias ACF del año que se centran en la salud y el bienestar. Hemos entrevistado a varios miembros de ACF que comprenden la importancia de mantenerse activo tanto mental como físicamente. Estos chefs no sólo se preparan para concursos culinarios, sino que también se mantienen en forma en todos los aspectos de la vida. Es una lectura inspiradora que nos recuerda la dedicación y disciplina que se requiere en nuestra profesión.

Además, estamos explorando la Despensa Global, otra tendencia de la ACF. Uno de los placeres de la exploración culinaria es la gran variedad de sabores de todo el mundo. Desde condimentos hasta salsas, nuestros refrigeradores están llenos de ingredientes que representan diferentes culturas y tradiciones. En este número, profundizaremos en estos tesoros culinarios y aprenderemos más sobre sus orígenes y usos.

Pero eso no es todo. Tenemos nuestros artículos habituales Chef-to-Chef y Chapter Close-Up, así como perfiles de chefs de ACF que están causando sensación en la industria, incluso en el área de rápido crecimiento que es la inteligencia artificial. Cada una de estas piezas resalta la diversidad y el talento dentro de nuestra organización, mostrando la pasión y la innovación que nos impulsan hacia adelante.

Quiero tomarme un momento para agradecer a todos ustedes por sus comentarios y su apertura para avanzar la ACF. Su dedicación es lo que hace que nuestra comunidad sea tan especial y es un honor para mí ser parte de ella.

No puedo esperar a verlos a todos en Phoenix. Hasta entonces, que todos tengan un feliz y seguro Día de la Independencia y recuerden, chefs, ¡tengo sus seis!

René J. Marquis, CEC, CCE, CCA, AAC Presidente Nacional, Federación Culinaria Americana

NEWS BITES

Know Before You Go

The 2024 ACF National Convention is just around the corner! Held July 14-17 at the Phoenix Convention Center in Arizona, it’s not too late to register for the chance to attend one of the most highly anticipated annual gatherings of chefs, students and foodservice professionals in the country. Full registration includes access to educational sessions, networking opportunities, a trade show with more than 60 vendors displaying the latest and greatest food products, equipment and more, a pass to the President’s Gala and awards ceremony — plus, a front-row view of the competition kitchens, which we brought back to the trade show floor this year.

April 2: NACUFS

Mid-Atlantic:

W: Nicholas Simpson

Northeast

W: Jeff MacDonald

W: Ameer Nahid

The NACUFS 2024 Culinary Challenge took place in Buffalo, New York.

ACF Staff Spotlight

Shannon McQuarry

Scan the code to download the ACF Chefs Mobile App! You can use your app to see the full conference agenda and choose your sessions, share your virtual business card and receive alerts during convention. Before and after convention, you can use the app to catch the latest ACF news, read NCR, connect with others and vote in elections. It’s a must-have!

Competition Corner

Congratulations to the following gold medal winners from recent ACF-sanctioned regional competitions!

March 18: ACF Chefs of Milwaukee, Waukesha County

Technical College

SK1-9: Ella Yanke

March 25: NACUFS

Pacific:

W: Tye Nielsen

W: Jose Solis

Continental:

W: James Jorgan

W: Danny Kelley

W: John Newman

Director of Membership Strategy

Shannon McQuarry brings more than 25 years of proven success in driving membership growth and retention within the private club industry, plus five years in hotel sales. She is a seasoned professional with a passion for cultivating thriving communities. Having made her mark in cities such as Jacksonville, Boston, Houston and New York, she brings a wealth of experience and a deep understanding of member needs to her role. As a dedicated mother of one grown son with a grandchild on the way, family holds a special place in McQuarry’s heart. Her decision to return to her hometown of Jacksonville reflects her commitment to be closer to her loved ones and lifelong friends.

Q: Where were you working before you joined ACF?

A: In golf and country clubs for Heritage Golf Group and ClubCorp/Invited. I worked for clubs, but then also as a trainer, field specialist and task force member.

Q: Why did you decide to apply to and join ACF?

A: It was time to move back to my hometown of Jacksonville, and this was the perfect opportunity at the right time.

Q: What do you feel you can bring to ACF membership?

A: I am very focused on membership growth through retention and referral initiatives, as well as streamlining processes and investing in automation to make tasks less labor intensive so we can focus more on growing enrollments.

Q: What do you want members to know about you?

A: I love the ACF and want to see it succeed!

Q: We all love food so we have to ask — what is your favorite food or restaurant?

A: Up Thai in New York City!

ACF National Awards

The following ACF chefs have been selected as finalists for the 2024 ACF Chef Educator of the Year competition, held during the 2024 ACF National Convention:

• Carl Conway, CEC

• L ance D. Nitahara, CEC

• Stefan Ryll, CEC, CCE, AAC, Ed.D.

• Samantha Slechta, CEC

• K atrina E. Warner, CEC

• R ussell W. Zampich, CEC, CCE

The following ACF chefs are the regional finalists for the Hermann G. Rusch Chef’s Achievement Award:

• Denise S. Graffeo, CEC, AAC, HOF (Northeast)

• Bryan D. Frick, CEC, AAC (Southeast)

• A nthony J. Danna, CEC, AAC (Western)

• (No Central region finalist)

The following ACF chefs are the regional finalists for the Dr. L.J. Minor Chef Professionalism Award:

• L ance S. Cook, CEC, CCA (Southeast Region)

• John Kukucka, CEC, AAC (Central Region)

• L enard R. Rubin, CEC, CCA, AAC (Western Region)

• James R. Taylor, CEC, AAC, HOF, MBA (Northeast Region)

Winners of these awards, along with the ACF national awards, will be announced during the President’s Gala on Wednesday, July 17, during the 2024 ACF National Convention.

Scan to visit WeAreChefs.com to learn more about the ACF regional award winners! For the full list, visit acfchefs.org.

In Memoriam

ACF Chef Jasper White, an active member of the Epicurean Club of Boston, was the founder of Jasper’s and Summer Shack and is credited with helping modernize New England cuisine. He is the author of four cookbooks.

ACF Chef Ronnie Blankenship, CEC, worked for more than 45 years in the culinary industry, including serving as executive chef of the famous Library Restaurant in Roanoke, Va., during the 1980s and working at such renowned resorts as The Homestead, Greenbrier, Snowshoe and Nags Head in North Carolina before starting his own hospitality consulting firm, Crescent Creek Consulting. He was an active member of and former vice president and board member for the ACF Southwestern Virginia Chapter.

ACF Chef John J. Lubinski, AAC, prior to his retirement worked at the Duquesne Club in Pittsburgh for 30 years, rising to the title of managing executive chef.

ACF Chef Charles Mok, AAC, owner of Yens Foodservice, has passed. Chef Mok was a successful entrepreneur who sold his first business, Restauranic, to a Fortunte 500 company in 1995 and launched Yens Foodservice in 2010, which continues to distribute quality food products across the U.S., Canada and Saudi Arabia.

ACF Chef Barbara R. Sanders, CEC, AAC, was a longtime culiary consultant for the industry.

ACF Chef Albert Kramer, AAC, was a Swiss-trained chef, avid horticulturist and chef/owner of Manzanita Restaurant in Cornville, Arizona, recognized as one of the 100 best restaurants in the state.

Salut

The ACF Greater Baltimore Chapter and chapter president Lisa Tomecek, CEPC, AAC, hosted its annual American Academy of Chefs dinner in April at the Baltimore Country Club and honored ACF Chefs Jan Bandula CMPC, AAC, and Gerhard Kowalski CMC, AAC. There were more than 30 chefs in attendance, and funds raised went to both the Baltimore Chaine Educational Fund and the GBC Chef Michael Wagner Educational Fund.

Culinary Institute of Michigan Baking and Pastry Arts student Chef Autumn Greco earned a rare gold medal with distinction and perfect score of 100 for her wedding cake during the 2024 ACF Central Region qualifier competition in April.

ACF Chefs of Charlotte provided the foodservice for a fishing festival for wounded warriors hosted by Operation North State. Breakfast, snacks and dinner were provided to all participants. This was the chapter’s fourth year feeding local veterans at this event, which took place in Mooresville, N.C.

The ACF Rhode Island Chapter hosted its annual Chef of the Year Dinner in April at Cork & Dagger in Greenville, R.I. ACF Chef Donald Mead was named the chapter’s 2024 Chef of the Year. ACF Chefs Linda Musch, CCE, AAC, and Fred Faria received the Outstanding Service Award; ACF Chef Santos Nieves received the Member of the Year Award; and the President’s Award went to ACF Chef Daniel Van Etten, CEC.

ACF Cape Cod and The Islands Chefs Association held its annual awards dinner at The Coonamessett in Falmouth, Mass., in May. ACF Chef John Norton, CEC , the chapter’s new vice president, prepared dinner for the 130 attendees with dessert provided by culinary students from Upper Cape Technical High School. ACF Chef Michael “Mickey” Beriau , CEC, AAC, HGT , the new chapter chairman, received honors, as did ACF Chef Richard Smith , the chapter’s Chef of the Year, and Andrew Norris , Student Chef of the Year. More than $3,000 in scholarships was awarded, and a raffle supporting Cape Kids Meals raised $1,200.

The Professional Chefs of New Hampshire hosted its Epicurean Evening, its largest fundraiser of the year for culinary school scholarships. A total of five scholarships worth $10,000 were awarded to local students during the dinner, which had 160 attendees and courses prepared by chapter members and student volunteers.

Thank

you

to our 2024 ACF National Convention sponsors!

As of press time here is the list of those who are making convention possible. Download the ACF Chefs app for more details about our sponsors and to see the list of exhibitors for the trade show.

Platinum Sponsors

Gold Sponsors

Silver Sponsors

Supporting Sponsors

2024 ACF Trends

Introducing our July and August trends, part of ACF’s first-ever Trends Report launched this year.

By Amelia Levin, NCR editor

JULY GLOBAL PANTRY

With such a diverse culture in the U.S. and how easy it’s become to access global ingredients, our pantries have changed dramatically. Sriracha sauce has become as mainstream as ketchup in some parts of the country, with Korean gochujang following closely behind. It’s common to see a splash of XO sauce or a dusting of furikake. Japanese matcha is being used more in green sauces, and the availability of chiles from Latin America to Asia continues to grow.

Overall, 44% of U.S. consumers are interested in global condiments and sauces, and 51% of U.S. operators would menu them today, according to third-party foodservice research firm Datassential. Green sauces and condiments are having a heyday, with Argentine chimichurri now familiar to 30% of consumers. That’s coupled with growing interest in guasacaca,

a smooth, avocado-based Venezuelan sauce with herbs and lime, along with different types of green salsas and gremolata.

Some of the fastest-growing sauces and condiments as of spring 2024, according to Datassential MenuTrends research, include hot honey, with 36% menu growth in just the past year; mango habanero (34%); and amatriciana, an Italian salsa made with guanciale, pecorino Romano cheese and tomato, beating out the pack at 42%.

McCormick & Company named tamarind this year’s flavor of the year. The acidic, tangy and sweet spice, often found in the form of a paste, has origins in Africa, India and the Middle East but is often also used in Latin, Mexican and Caribbean dishes.

Generation Zers and millennials in general tend to favor bolder flavors featuring these global spices and condiments. According to Unilever’s Future Menus 2024 report, younger consumers prefer flavor “shocks” in the form of unexpected combinations like birria ramen, za’atar wings and kimchi added to mashed potatoes — just to name a few examples.

Sweet potato with cumin labneh and pickled leeks by Chefs Evelyn Garcia and Henry Lu of  Jūn in Houston (left); Scallop tiradito with mirin- and aji limo-infused leche de tigre and huacatay oil by Chef Nado Chang of Itamae in Miami (right) (credit for both: Kikkoman).

AUGUST THE WHOLE CHEF

From work-life balance to mental health awareness and new exercise regimens, chefs are prioritizing health and wellness in their everyday lives and becoming far more aware of the need to take care of themselves and those in their communities than ever before.

Organizations such as CHOW (Culinary Hospitality Outreach and Wellness), A Sip of Paradise, the Giving Kitchen, Healthy Pour, and I Got Your Back (IGYB) all work to support those in the hospitality industry with a goal of eighty-sixing stigmas around mental health and substance-free lifestyles. (Visit acfchefs.org/ACF/Resources/ Wellness to see a more complete list of wellness resources). According to Datassential’s 2024 Food Trends Report, 68% of consumers want to drink more water and exercise more in 2024. The main feature in this issue showcases how ACF chefs are working athletics and exercise regimens into their busy lives to stay in shape both mentally and physically in the kitchen and in culinary competitions.

Personal growth and professional development also make up the notion of The Whole Chef. AI programs that free up mundane tasks and help us become better planners, managers and strategizers are working their way into the fold. And then there are the many ACF programs, resources and tools for professional and personal growth, including paths for certfication and recertification, digital badges to market yourself in the industry; and specialized certificates in culinary essentials, cooking with cannabis, personal chef work and more. Visit the ACF Career Center for job openings (jobs.acfchefs.org) and for continued learning, the ACF Online Learning Center, which features new courses each quarter (acfchefs.org/OLC).

THANKS, CHAT!

Unleashing Your Culinary Creativity With ChatGPT and AI

// By ACF Chef Tiffany Poe, CEC

As chefs, we thrive on creativity and innovation, constantly pushing the boundaries of flavor and presentation. With the rise of artificial intelligence (AI), you might wonder where you fit into this new world and how you can use the technology to enhance your life. In this article, I’m going to challenge you to embrace the program ChatGPT as your new assistant in the kitchen. It’s a tool that can enhance your culinary artistry, streamline your workflow and even rejuvenate your mental creativity. Here’s how you can make ChatGPT work for you!

BE FEARLESS!

Remember the first time you stepped into a kitchen and felt that tingle of excitement and potential? Somewhere along your journey as a chef, you decided to be fearless and go all in. That’s how I recommend you approach AI. As a chef, you can finally unleash your brilliant, creative brain through the power of this technology. We got into this industry because no other profession could keep our attention. Like musicians, artists or scientists, people who work in the culinary field use all five senses simultaneously; the work allows us to harness our need for neurological stimulation while conducting an experiential symphony. If you can’t turn off your brain and no one can keep up with you mentally, then meet AI: your new best friend.

A PERSONAL JOURNEY OF REDISCOVERY

After 2020, my creative brain felt fatigued and under-fulfilled. One evening, while watching a movie with my kids, I downloaded ChatGPT onto my phone. I started brainstorming and ideating topics and creative thoughts that had been sitting in my brain for months, maybe years. Within a few minutes, something strange happened — I started dreaming again. I began playing and pushing the boundaries of the program to create anything and everything my heart desired. Before I knew it, it was 2 a.m., and I felt like I was 21 again, in the throes of culinary school — alive, vivacious and full of healthy neuron-stimulation. Maybe you can relate to feeling stale or even disappointed in how fast or efficient you once worked. Well, good news: You can change that with one click!

YOU’RE IN CHARGE!

As a chef, you’re the curator and conductor of your kitchen. ChatGPT is like an intern, line cook or prep cook — you need to train it to work for you. You can’t just tell it to create something with caviar and microgreens and expect a Michelin-star recipe. Instead, use your linguistically gifted brain to curate sensory-rich prompts to get the results you want. For the last 20 years, food bloggers and foodies have filled the internet with home-cooking content. While the masses consume this content, professional chefs need more. In the kitchen and in ChatGPT, you must articulate what you want and don’t want.

CHEFS MUST EMBRACE AI

For most chefs, if “change” was an ingredient, we’d probably have it stashed in the back of the walk-in freezer. But when it comes to learning and using AI — it’s not an option to pass. With Gen Z and Gen Alpha soon to be your primary customers, staff and potentially bosses, staying ahead of the curve is crucial. According to recent studies, 80% of Gen Z and Gen Alpha consumers are expected to interact with AI technology daily, whether through

ACF Chef Tiffany Poe, CEC, generated this image and on the page opposite using ChatGPT’s image generator, DALL-E.

personalized food recommendations, virtual cooking assistants or AI-driven restaurant experiences. For seasoned chefs, embracing AI technology not only ensures relevance in this evolving landscape but also enhances their role as the conductor of the culinary technology symphony of the future. The good news? It gets easier! By integrating AI into your workflow, chefs can unlock new levels of creativity, efficiency and precision, setting the stage for a revolutionary dining experience.

Free your creative mind and let ChatGPT handle the rest. Think back to 1998 when the internet first became widely available — now is the time to jump into AI with both feet because the opportunities are ready and waiting for you! This is the opportunity to change how you work as a professional — what will you create with it?

ACF Chef Tiffany Poe, CEC, is a certified master life and professional coach, empowering hospitality professionals to blend gastronomic principles with AI insights and offering innovative strategies to navigate the culinary landscape. With a passion for marrying culinary arts with emerging technology, she holds certifications in AI from Vanderbilt University and the Blockchain Council, as well as degrees from the Culinary Institute of America, Oklahoma State University and Le Cordon Bleu Australia, where she studied neuro-education and gastronomic tourism. Recognized as a James Beard and IACP Scholar, she was awarded the ACF Presidential Medallion in 2020. Learn more at tiffanypoe.com.

EFFECTIVE PROMPTS FOR CHATGPT

W hen you first get started, avoid using basic sample prompts. Prompts like this will get you “foodie” style content and would be equivalent to verbally telling your new intern, “Hey, go make something really great!” I also find it helpful to be polite in your ChatGPT feed. Using positive language and positive reinforcement allows the program to learn what you like and don’t like to refine your specific taste in creation and style.

These are all great ways to get started, and from there you can grow your prompting and ideations skills with every new click!

Dish/Menu Ideation:

• “Create a new appetizer using scallops and a citrus theme.”

• “ Suggest a three-course meal based on seasonal vegetables.”

Recipe Development:

• “ Develop a recipe for a vegan chocolate cake with a rich, fudge-like texture.”

• “Create a gluten-free pasta dish with a creamy Alfredo sauce using vegan ingredients.”

Prep/Ordering Lists:

• “Generate a prep list for a dinner service of 50 covers featuring a steak entree.”

• “ Create an ordering list for a week’s worth of menu items including seafood and fresh produce.”

A Beginner’s Guide for Making ChatGPT Work for You

by ACF Chef Tiffany Poe, CEC

1. First, download the app version. If you’re like me and are on the go and busy from sun up to sun down, you need convenience. The mobile or app version of ChatGPT is the gateway step to potentializing this technology. I highly recommend upgrading to the pro version. Your ROI will be considerable, and the processing time and capabilities are endless.

2. Define your point of view. Start with some soul searching. Who are you? What’s your perspective on food? Understanding your demographic and culinary style is key. Most chefs have never taken the time to develop and understand their unique mental, emotional and physical relationship with cooking. In regard to the creative process and using ChatGPT, it’s a good time to start. This allows the program to take that into consideration when developing concepts for you. The memory component is strong with this robot.

3. Try some dish and menu ideation. ChatGPT is your go-to source to help brainstorm new dish ideas based on your specified ingredients or themes. I use it for on-the-go creation and ideation when I am going through my day. Because the program keeps a running chronological feed of your ideas and topics, you can go back and review what you were thinking and develop the concept even further when you sit down at your desktop to work.

4. Use ChatGPT for recipe development. Finetune recipes with precise instructions, ingredient lists and cooking times. You can also use ChatGPT to scale recipes up or down in volume. When working with a

standardized recipe from a good source, it’s always nice to scale or customize the recipe to be your own. This is possible in ChatGPT and is really fun! You will find me talk-texting into my phone and running creative sessions while out shopping, at a food show or while scrolling through my favorite social site. It’s the ultimate personal assistant for a chef’s brain.

5. Build prep and ordering lists with ChatGPT. Streamline your kitchen operations by generating prep and ordering lists efficiently. This can be done two ways. The first is to copy your current list or inventory and allow the program to update or requantify the additions. The second is to allow the program to create a new way of organizing your data or lists based on what you have already created in another program such as Excel or other database software. There are a ton of amazing apps and plugin options for the program, and you can play until your heart’s content.

6. Experiment with photo generation. Open up ChatGPT and select “DALL-E” or “Explore GPTs” if you have the pro version. Visualize your dishes using AI-generated photos to enhance your presentations to food and beverage directors or other stakeholders. Some chefs use this process to train their staff and bring their team into the creation process. Once you get comfortable with these tools, there are other more advanced programs such as Midjourney or (my favorite) Imagine AI Art Generator that can create very detailed, high-resolution images of your dishes. This is an inexpensive way to create before you cook. The world is your oyster with AI.

BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and sweet cream.

Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz., 1 lb. and 2 lb. Burrata Filling (“Stracciatella”).

Enhance your menu by creating a new, fresh Burrata salad with fruit, tomatoes and prosciutto. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving. scan for more info and samples

STOCKING YOUR GLOBAL PANTRY

Trending sauces, spices, pastes and condiments from around the world // By

Mike Kostyo

When Delta Air Lines introduced its first-class service in 1954, then dubbed “Golden Crown Service,” the menu was fairly standard American fare: shrimp cocktail, a broiled steak tenderloin, a stuffed baked potato, green beans and a tossed salad with French dressing. In the late ‘60s and early ‘70s, new additions to “international gourmet” dining menus were mostly French dishes, like duckling à l’orange and lobster thermidor.

How things have changed. Today, when the team at service partner SodexoMagic is developing menus for Delta’s signature Sky Clubs, Mediterranean, Filipino and Caribbean flavors are the order of the day as these

flavors become more mainstream and in demand among the airline’s global travelers. A Mediterraneaninspired vegetarian tomato and manchego sandwich is finished with a swipe of Kalamata mayo, while a Filipino plantain slider includes the country’s beloved banana ketchup. Elsewhere on the menu, flavors and ingredients like ube, carrot-ginger dressing, jerk, curry and escovitch (a Caribbean combo of pickled peppers and onions that often tops fish) can be found.

Delta isn’t the only operator with a full pantry of global ingredients. Starting with the Sriracha craze more than a decade ago, globally inspired sauces, condiments, seasonings and flavors have found their way onto just about every menu across the U.S., from on-trend options like gochujang and salsa macha to global mashups like chili crisp aioli and harissa ranch. Whether you’re looking for a creamy base for

an entree, a flavor-enhancing paste to add layers of flavor to marinades and stocks, an umami-packed condiment to spread onto sandwiches and handhelds, or a final drizzle or sprinkle for an everpopular bowl, it’s time to take your global pantry to the next level.

Super Sauces

Creamy, indulgent global sauces continue to be culinary powerhouses, adding a rich note to dishes, cutting through the ever-spicier flavors on menus and lending themselves to creative combinations. Chef Itamar Abramovitch of Napa Valley’s Blossom Catering and the culinary mastermind behind the region’s over-the-top (M) EAT CARNIVAL, calls tahini one condiment that allows him to “conquer the world.” He praises its versatility, with variations that can be tangy, sweet, savory and even spicy. “You can braise a dish in it, use it to mask flavors and add it to any sauce,” he says, noting that he often incorporates other sauces into tahini to change the flavor profile.

without the spice — that has incredible depths of flavor,” he says. “You can make your own, but I have also found great ready-made sauces available online.”

Chef Abramovitch is also a fan of amba sauce, which is made from fermented and curried green mango. “It’s a very unique, tangy, zesty sauce —

Chef Yesenia Ramdass, owner of Williamsburg, New York’s plant-based Caribbean HAAM (Healthy as a Motha) concept, maintains a robust global pantry to elevate the flavor profiles of dishes like empanadas, jerk mushroom sandwiches and mofongo, the classic Puerto Rican dish of pork and plantains. For Ramdass’ Yuh Motha’s Mofongo, a blend of sweet and green plantains is topped with crispy mushrooms over a pool of curried coconut cream sauce made from coconut milk, an “essential item” in Chef Ramdass’ kitchen.

Powerful Pastes

Another pantry staple for Chef Ramdass is tamarind paste, “which adds a tangy depth to dishes,” she says.

At Portland, Maine’s newly opened Thistle & Grouse, owner Chef Bobby Will always has harissa paste in the kitchen. “Although originating from Tunisia, I prefer working with a more floral Moroccan one,” he says. “It’s a

At New York’s plant-based HAAM, a selection of empanadas in flavors like guava and cheese and curry chik’n are paired with sauces like tamarind chutney, cucumber apple chutney and spicy “peppah” sauce (credit: Ignacio Orellana).

At Portland, Maine’s Thistle & Grouse, Filipino ube jam is used across a range of dishes, from this striking ube cheesecake served with lime curd and a sesame tuile to housemade brioche to a pairing for foi gras pate.

Oil-poached black cod with lacto-fermented Alaska spruce-infused beurre monte and onion “fudge” at Alaska’s Tutka Bay Lodge (credit: Within the Wild Adventure Company).

better, more adult chili paste as opposed to Sriracha and can be just as versatile.

I use a spicy harissa in a harissa honey glaze for our crispy duck drumettes appetizer, and I prefer the more floral paste for my shakshuka for brunch menus from time to time.”

Local Influences

Executive Chef Steven Hubbell of New York’s The Alderman, meanwhile, believes you can still celebrate local ingredients in global applications. “I always keep my pantry stocked with locally sourced produce that helps me recreate globally inspired favorites,” he says.

His favorite dish on the menu at the moment is a happy hour shrimp toast inspired by New York dim sum parlors, where shrimp is ground together with lemongrass sourced from the Finger Lakes, then blended with butter to create a light and airy mousse. That mousse is generously spread onto thick-sliced brioche alongside a healthy helping of house hot mustard, and the entire creation is fried in butter. “Often, the assumption is, in order to recreate global flavors, importing ingredients is your best bet,” says Chef Hubbell. “We find that using fresher local products gives the dishes the authenticity of the original.”

Herb Revival

When it comes to herbs, one pantry favorite for Chef Ramdass is culantro. Not to be mistaken for cilantro and sometimes referred to as long coriander, culantro is an herb with long, serrated leaves that’s better served in cooked dishes than raw like the more delicate cilantro. Chef Ramdass uses the herb in her mango calypso chow and tamarind chutney that she serves with empanadas.

Chef Hubbell reaches for cilantro and mint for a “variation on chermoula, an herb-based North African marinade.” He’s currently pairing the two herbs with

A – Amba

B – Berbere

C – Chermoula

D – Dukkah

E – Eel Sauce

F – Furikake

G – Gochujang

H – Harissa

I – Indian Pickles

J – Jerk

K – Karashi Mustard

L – Lingonberry Jam

M – Miso Paste

N – Nuoc Cham

O – Oyster Sauce

P – Piri Piri

Q – Quince Paste

R – Raita

S – Salsa Macha

T – Tahini

U – Ube Halaya

V – Vegemite

W – Wasabi

X – XO Sauce

Y – Yuzu Paste

Z – Za’atar

heavily roasted coriander “for a nice pungent flavor that pairs well with our New York strip with charred green garlic,” he says.

Umami Bombs

Savory and spicy sauces like roasted garlic kimchi sauce and hot mustard are in good company on menus today, as consumers continue to seek out more in-your-face flavor profiles. Chefs are also layering fermented flavors and umami-rich options into dishes, with ingredients like miso, shio koji and MSG finding their way into kitchens across the country.

Up in wild, rural Alaska, R&D Chef Tim Crockett of Within the Wild Adventure Company needs to make sure the ambitious culinary program at the luxury Tutka Bay Lodge is stocked with a wide range of flavor-packed, globally inspired ingredients. The pantry is a key source of flavor building when ingredients get harder to source at these high northern latitudes. For Chef Crockett, fermented, umamirich pastes and related sauces and condiments are a

Lacto-fermended Alaska spruce cones are used in multilple dishes at Alaska’s Tutka Bay Lodge (credit: Within the Wild Adventure Company).

primary building block; he adds them to flavor stock when cooking grains and legumes or to beurre monte and consommés to add depth.

Amino pastes like miso or shio koji have been particularly critical to developing flavor at Tutka. “There are so many different types of fermenting and preserving techniques from all over the world throughout history that have helped us not only save and increase longevity in products, but have also transformed these ingredients into another realm of flavor that may really make certain dishes shine,” Chef Crockett says.

Chef Will of Thistle & Grouse always has nori on hand. For an umami-packed garnish, he toasts the dried seaweed, grinds it into a fine powder and dusts it on house-made potato chips served with

beer-battered Maine hake for a take on fish and chips. The flavor-enhancer also gets added to salad dressings for an extra layer of flavor.

These types of creative and bold flavor explorations continue to fuel a new era of globally inspired dishes that wow consumers, introducing them to exciting, chef-made creations that they rarely find in their home kitchens. As you develop menus that entice customers with exciting new condiments, sauces, seasonings and flavors, what will you incorporate into your own global pantry? The sky’s the limit.

Mike Kostyo is a freelance writer covering food trends and the vice president of a food industry consulting firm based in Chicago. He has a master’s degree in gastronomy from Boston University as well as certificates in the in the culinary arts, baking arts, wine and artisan cheese production.

//

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Yuh Motha’s Mofongo at the plant-based Caribbean restaurant HAAM in New York City.

Yukhoe (Korean Seasoned Beef) With Gojuchang Mustard Sauce DISSECTING THE DISH

Chef Angel Barreto of Anju in Washington, D.C., prepares this Korean beef tartare with two sauces: a sweet and savory yukhoe sauce for the seasoning and gochujang mustard for the plating.

Sliced scallions and thinly sliced, fried lotus root chips garnish the dish.

Chef Barreto tosses the sliced raw beef tenderloin with Asian pear, pine nuts, fried garlic and yukhoe sauce — a sweet and savory blend of soy sauce, sesame oil, brown sugar, garlic and ginger.

A gochujang mustard sauce — thinned and balanced with rice vinegar and a touch of honey — becomes the base for the beef.

Photo credit: Kikkoman

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Classical

ACF Chef Victor Sommo, CEC , a culinary instructor at SUNY Delhi in New York, and his student team (McKena Giles, Michael Fanning, Moses Rojas, Brennan Spencer, Jahnaisa Sutton) competing at the ACF Northeast Region qualifier competition chose the legendary Chef Auguste Escoffier’s poulet sauté à la Catalane (No. 3195 from “The Escoffier Cookbook and Guide to the Fine Art of Cookery”) for the classical and modern challenge. “Traditionally, the recipe calls for serving all the chicken pieces together platterstyle in a dish covered with sauce and garnish,” Chef Sommo says. “We took a little more styled approach with the piped potato puree, and we sourced the local chicken from the Hudson Valley.” The original recipe calls for sauteing the chicken pieces until golden brown and deglazing the pan with white wine, adding a classic brown sauce (espagnole), finished with tomato fondue and served with glazed button onions, chestnuts cooked in bouillon and sliced chipolata sausage.

Modern

For the modern rendition of poulet sauté à la Catalane, which earned the SUNY team the title of Student Team Champions for the Northeast region and a ticket to the national award competitions at the 2024 ACF National Convention this month, the team chose an elegantly plated presentation using a “Hunter Chicken” (poulet chasseur) mold shaped like a spade from London-based Chef Alex Dilling. The team first removed the skin from the chicken and fried it up to create a crispy crumble garnish. The chicken thighs and tenders were used for a mousseline that was then piped into the mold. A chipolata sausage mixed with mushroom duxelles and roasted, chopped chestnuts formed the top layer of the mold. The mousseline encased a mixture of chipolata sausage, braised chicken legs, mushroom duxelles and roasted chestnuts with chicken breast as the base. “We steamed the molds until cooked through and brushed the tops with a local hickory syrup then caramelized them with a torch and topped them with herbs and crispy chicken skin crumble,” Chef Sommo says. The molds were sliced in half for individual servings and served with potato puree made with a local raw milk gouda cheese; glazed root vegetables in various shapes to showcase knife skills; and sauteed spinach topped with a fluted mushroom.

CLASSICAL

CLASSICAL MODERN vs.

Photo credits: Riikka Olson

ACF CHEFS TAKE UP EXERCISE AND SPORTS FOR PEAK PERFORMANCE IN

KITCHENS AND COMPETITIONS

// BY HOWARD RIELL

Acareer as a chef is inevitably both physically and mentally grueling. That’s why many ACF members have adopted exercise and diet regimens to strengthen themselves for the daily rigors of the kitchen as well as for culinary competitions.

Whether taking part in culinary events or simply conducting one’s career, enhancing physical and emotional strength is increasingly coming to be seen as essential for survival in today’s kitchens.

“You have a lot of things on your plate [as a chef] and you have to balance them, but it’s also important to balance personal time,” says ACF Chef Chris Tanner, CEC, CCE, AAC , ACF’s executive director since September, chair of the ACF First Coast Chapter board and a winning Strongman competitor. “I find that physical activity at this point in my life helps balance out some of that personal time so I’m not always thinking about work.”

Chef Tanner started out with CrossFit, but migrated to Strongman competitions because he enjoyed the weightlifting aspect of the activity. To date, Chef Tanner has competed in

eight Strongman competitions, taking first place in three, second in three, and third in two. His most recent win was taking home first place in Heavyweight Masters and the title of “strongest man in Jacksonville” at the First Called Strength Classic competition in Jacksonville, Fla., in April. On the culinary side, Chef Tanner has collected 45 medals from ACF-sanctioned competitions — and he credits his physical activity for giving him the stamina, dedication and concentration needed to earn those.

“I was one of those chefs years ago who used to say I lacked time to exercise,” he says, noting that time management is key. “My schedule is a little bit different from other chefs because I work in an office environment, but I think it’s about balancing your time in your day. I have five priorities in life, which I call my five F’s: faith, family, fitness, finance and friends. Once you start building those priorities you start getting rid of things you don’t have to do.”

ACF Executive Director Chris Tanner, CEC, CCE, AAC, a regular competitor in Strongman competitions, was recently named the “strongest man in Jacksonville.”

“OUR PROFESSION IS NOT AN EIGHT-

HOURS-A-DAY, 40-HOURS-A-WEEK

KIND OF THING. WE ARE EXPECTED TO BE THERE TO GET THE JOB DONE NO MATTER WHAT.”

- ACF Chef Tim Recher, CEC, AAC

Scan to read about how ACF Chef Tim Recher, CEC, AAC, preps healthy meals for a busy week.

SELF-CARE FOR CHEFS

More and more chefs are following suit in making time for exercise, knowing how important it is to stay in shape to handle the demands of the job. “Being a chef is definitely taxing, both physically and mentally,” says ACF Chef Tim Recher, CEC, AAC , director of culinary operations and executive chef at Frenchman’s Creek Beach & Country Club in Palm Beach Gardens, Fla. “Our profession is not an eight-hours-a-day, 40-hours-a-week kind of thing. We are expected to be there to get the job done no matter what.”

Chef Recher, a member of ACF’s Culinary Team USA who took home a silver medal at the IKA/Culinary Olympics in Germany in February, and winner of the 2021 ACF Chef Professionalism Award among other ACF awards, works at a highly seasonal club. During the busiest stretches, he can put in 60 to 80 hours per week. Off season, that number runs closer to 50 to 60 — still more than the average full-time worker, but there’s a reason for that. “One thing I have committed to over the past number of years is making sure that all my sous chefs receive two days in a row off per week, something I have been able to do almost without exception.”

When it comes to exercise, Chef Recher says, “I try to do something every day for 60 minutes, even if it's just a long walk. I have done triathlons in the past. I got burned out a few years back and quit it entirely. That definitely impacted my physical condition, and I could certainly see and feel it.” He recently resumed biking, running and swimming to train for an Ironman competition, and has lost more than 60 pounds.

Scan for tips from ACF Chef Michael Salvatore III, CEC, on how to get started with meditation and mindfulness.

MENTAL GRIT

It took reaching toward rock bottom to climb back to better health, says ACF Chef Douglas Patten Sr., CEC, CCA, AAC , senior corporate executive chef at Flik Hospitality/Compass Group and an ACF member for more than 40 years.

“Several years ago I was headed down the wrong street,” he says. “I was overweight, unable to perform at a high level and mentally not sharp. I was heading for a shorter career.”

He then became involved with the popular 75 Hard program, which requires participants to follow a strict diet and exercise regimen for 75 consecutive days. “It is a challenge for the mind. If you fail any one item on one day in Phase Three, you fail for the year.”

The program, if done correctly, “will change your mindset forever,” Chef Patten says. “It has given me grit, fortitude, confidence, self-belief, self-esteem, discipline, determination, perseverance, kindness, positivity, self-love, gratitude — and a weight loss of 125 pounds.” Since adding exercise to his life, he has also competed in several Spartan races — outdoor obstacle courses involving trail running, climbing walls and sometimes trudging through mud — that challenge even the most physically fit.

Chef Patten says that as a result of commitment to exercise, he has developed “stamina, grit and mental toughness that keeps me going and able to run circles around most of the young chefs of today. This mindset that I have worked on every day for the last several years — diet, sleep, exercise and continued learning — has given me the mental toughness that I need to dominate year in and year out.”

“I WAS OVERWEIGHT, UNABLE TO PERFORM AT A HIGH LEVEL AND MENTALLY NOT SHARP. I WAS HEADING FOR A SHORTER CAREER.”

- ACF Chef Douglas Patten Sr., CEC, CCA, AAC

ACF Chef Douglas Patten Sr., CEC, CCA, AAC, changed his life and outlook after completing the 75 Hard program, and has competed in several grueling Spartan obstacle races.

SOCIAL SPORT

“I think it’s important for all chefs to figure out something that helps them take care of their bodies and minds outside of the kitchen,” says ACF Chef Paul Jensen II, CEC, CCA, AAC , executive chef at Big Sky Resort in Big Sky, Mont., and a 30-year veteran of the culinary industry. “If we don’t do that, we are going to be useless to our staffs. If I don’t find a way to take care of my mental and physical health, I’m not going to be any good to my sous chefs or my cooks or my general manager or my family. As a father to 13 kids, I feel one of the best legacies I can leave is that of good health and habits.”

Chef Jensen, who routinely puts in 60 to 70 hours per week at the job, has found practicing and competing in jiujitsu is “the perfect outlet, and a great way for me to be around people that I enjoy being around.” Jiujitsu is a martial art and combat sport (popular in Brazil) involving self-defense moves as well as grappling, ground fighting and submission holds (versus kicking and punching). Some even refer to it as “human chess” because of its strategic nature.

The physical and mental challenge of this discipline as well as the social aspect of it has helped Chef Jensen deal with daily stresses and improve his overall mental well-being, especially in an industry that sees so much suffering. “More and more in our industry, chefs are seeing other chefs speaking out about mental health and well-being,” he says. “We’ve had some very tragic examples in recent history of chefs just not taking care of their mental health. The pattern of coming into work and working exhaustingly long hours and then not doing anything to take care of yourself, is just not sustainable.”

“I THINK IT’S IMPORTANT FOR ALL CHEFS TO FIGURE OUT SOMETHING THAT HELPS THEM TAKE CARE OF THEIR BODIES AND MINDS OUTSIDE OF THE KITCHEN.”

- ACF Chef Douglas Patten Sr., CEC, CCA, AAC

Chef Paul Jensen II, CEC, CCA, AAC, enjoys practicing the martial art of Brazilian jiujitsu to stay in top physical and mental shape.

PREVENTING PAIN

ACF Chef Ken Arnone, CMC , corporate chef for Colavita USA in Cresskill, N.J., and a seasoned chef-consultant, underwent spinal fusion surgery four years ago and is using exercise to recover from a more recent, second operation to try to alleviate pain.

Chef Arnone, who has competed in many cooking competitions, including the IKA/Culinary Olympics, has found that “you could easily be going seven days a week on a regular basis and working 14- or 16-hour days.”

One year at the Olympics, he recalls, “I think we went 53 hours straight in the kitchen without going to sleep. There was no choice; we needed to push through. Being physically in shape unquestionably helps you get through that, both physically and mentally.”

Fortunately, Chef Arnone adds, “I’ve always been into some form of exercise.” His current exercise regimen includes weightlifting, biking on his Peloton, treadmill running and using the elliptical machine.

“Very often old-school chefs have the mentality of ‘keep pushing and get through it,’” he says. “Fifteen years ago, when they recommended spine surgery, it was right after I’d launched my business. I was doing a tremendous amount of travel and it wasn’t realistic for me to take that much time off, so I coped with the pain and discomfort, but used exercise to keep pushing me along.”

It’s never too late to start a new exercise regimen, Chef Arnone says, and Chefs Jensen, Patten and Recher agree. But just like in the kitchen — time management, commitment and consistency are the musts to make it all work.

“BEING PHYSICALLY IN SHAPE UNQUESTIONABLY HELPS YOU GET THROUGH THAT, BOTH PHYSICALLY AND MENTALLY.”

- ACF Chef Ken Arnone, CMC

ACF Chef Ken Arnone, CMC, enjoys a balanced workout regimen of running, biking and weightlifting, to reduce stress and manage ongoing back pain.

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CHEF FUEL

A registered dietitian shares tips for chefs to stay nourished through marathon kitchen sessions //

By Lauren Kramer

Chefs are surrounded by food throughout their working hours, but that doesn’t always mean their personal eating habits are any better than anyone else’s. Good intentions for healthy eating are often compromised by intense shifts in the kitchen and irregular breaks for food and hydration. When a quick break is available, chefs who haven’t planned their personal meals ahead of time may succumb to the temptation of reaching for the closest available food source. And if that’s refined carbohydrates like dinner buns or a leftover creamy sauce coupled with whatever protein is on hand, the nutrition results may be well below optimal.

The key to eating healthy on the job, for chefs who are training for an athletic event or just trying to stay in shape, is advance planning. So says ACF Chef Erin Szopiak, RD, a chef-instructor and dietitian at Northwest Arkansas Community College’s Brightwater: A Center for the Study of Food in Brightwater, Ark. “Make healthy snacks ahead of time and bring them with you to work,” she advises. “This way you can avoid getting low blood sugar, finding yourself starving and reaching for anything close by.”

Chef Szopiak adds that when she was working in a kitchen, she’d make dried fruit balls with dates, nuts and chia seeds as a go-to snack. “They’re easy because you can grab one quickly in the middle of service if you feel your energy flagging.”

Chef Szopiak also recommends consuming nutrient-dense beverages like smoothies and spritzers with fruit and vegetables while on the clock, as well as increasing plant-based meals. “Try roasted vegetable bowls with beans or lentils, topped with a green sauce

ACF Chef Erin Szopiak, RD, makes her anti-inflammatory, energy-boosting Golden Milk beverage with turmeric and milk or plant-based milk.

like chimichurri or harissa,” she says. “These food types are anti-inflammatory and enhance your athletic performance by allowing faster recovery time and more training.” The bowls should contain a source of protein, carbohydrate, vegetables like leafy greens, broccoli or squash, and healthy fats. “These keep us feeling full a little longer,” she adds. Check out the recipes for her black bean, sweet potato and rice bowls with citrus-cilantro dressing and her Korean-style bibimbap with homemade gochujang on acfchefs.org/recipes

If you’re a runner, carbohydrates are crucial to fuel you along the way. Likewise, for chefs whose days are packed, it’s easy to fall behind on good carbs. “Choose your carbs carefully, ensuring you select whole grains, beans, legumes rather than white bread, chips, fried items or sweetened cookies and cakes,” Chef Szopiak says.

Protein consumption is essential for post-training recovery, as proteins help you rebuild your strength when you’re training for triathlons or marathons. The same goes for chefs who are on their feet for hours at a time. “While animal proteins can be appropriate, plant-based ones like whole grains, legumes, avocados, hemp seeds and nuts are important to incorporate as well,” Chef Szopiak says.

And while we all know we should hydrate, we often simply forget. “I’d work with cooks who wouldn’t even bring a water bottle to work with them,” she says. Bring a water bottle “so you’re constantly reminded to drink water, and to prevent yourself from working eight to 10 hours without hydrating. That’s an important element for performance in an athletic event and for our bodies in general.”

Six Tips for Healthy Eating Habits in the Kitchen

1. Set aside breaks for yourself during your shift and use those times to eat and drink nutritious foods and beverages. “Get in lots of diversity in terms of flavor, color and variety for optimal nutrition and so you don’t get bored by eating the same thing every day.”

2. L ay off the endless coffee and energy drinks. “Caffeine decreases your appetite, which can slow metabolism. If you’re choosing coffee instead of eating regular meals during the day, you’re likely losing body mass.” Try Chef Szopiak’s recipe for Golden Milk instead.

3. Try to eat at the same time every day. “Things don’t always work out that way, but trying to establish a rhythm can be a good way to eat your nutrients.”

4. A lcohol is not your friend. “In the food world there’s a culture of drinking after work, but alcohol tends to be pro-inflammatory, so drinking excessively won’t be helpful, especially if you’re training for an event.”

5. Set athletic goals. “Check in with yourself about your mental and physical health. Having athletic goals, be they a triathlon, marathon or even a 5K, can help you maintain your physical health.”

6. Start a meal exchange. “At one of the restaurants where I worked, we’d each make a soup and salad on our days off and bring in different containers so that everyone had a new dish to take home. I remember that being really helpful as the meals were already prepped.”

Korean-Style Bibimbap with Homemade Gochujang by ACF Chef Erin Szopiak, RD.

COMPETITION FEVER

Two ACF chefs share what goes into hosting two large-scale events back to back //

By Amelia Levin, NCR editor

Ask any ACF competition host: The work that goes into the planning, preparation and execution of ACFsanctioned competitions is immense. But the rewards for all parties involved — from the hosts to the competitors, the judges to the volunteers — make it all worth it.

ACF Chefs Thomas Recinella, CEC, AAC, and Paula Recinella, HAAC, chef-instructors at the Culinary Institute of Michigan at Baker College in Port Huron, can attest to this. In April, they hosted not only their annual show, the Roland E. Schaeffer Culinary Classic, but also the ACF Central Region qualifier competition — and back to back, to boot. The eighth annual Culinary Classic, named after the legendary ACF chefeducator and longtime competition coach and judge, drew 100 competitors this year, along with 16 judges, 300 spectators and countless faculty, students and local ACF chapter member volunteers. Then, just days later, the Northeast regional qualifier saw more competitors, judges, volunteers and spectators.

work the qualifier competition. We had a total of 19 ACFcertified judges over the four days and two competitions.

NCR : I’m guessing you had many students and other volunteers assisting at these events as well?

NCR : I can imagine planning must begin very early for both events. When does it begin and what goes into the preparation process?

TR : Leading up to [competitions], you have to have a certain number of ACF-certified judges to even have the competition sanctioned. We have to have the competition approved six months in advance, but really the planning for the Culinary Classic starts eight months in advance. We’re at a point, now, though, where we have judges coming to us wanting to be involved early on in the year so we have them on a rotation. For the qualifier competition, we worked with ACF Competition Chair Frank Costantino, CEC, CCA, CCE, CEPC, AAC, Ed.D. , who selected the seven judges for that event. But as it turned out, many of the [Culinary Classic] judges stayed to

PR : Yes, our faculty oversees food production with student volunteers, and then we have the Food and Beverage Management class and their final project is helping plan and organize the [Culinary Classic]. They learn the steps to host an event, including touring the space, meeting with the client — in this case Tom —and learning how to make a banquet event order. It’s a great, hands-on learning experience for them.

NCR : The paperwork alone must be a job of its own. What goes into that process?

TR : That’s a pretty monumental task — just getting all that paperwork sorted out. You need score and tally sheets for each competitor, as well as for the student teams, so that

ACF Chefs Paula Recinella, HAAC (left) and Thomas Recinella, CEC (right)

adds a level of complexity. And then we organize all the sheets for the judges with their names on them so all they have to do is mark their score. Every single thing we do is from the lens of the competitor. We emphasize service and leadership and are committed to hosting a great event to showcase the ACF and our school and everyone involved. Hospitality is a big part of that, and that’s where Paula comes in.

NCR : This is where the real passion comes in, I’m sure!

PR : Hospitality is a huge focus and big draw for our show. I work on having the kitchen and staging areas ready for the competitors and ensure they have whatever they need throughout the event. Competitors are typically responsible for their own food — except for the mystery box competition — and we provide additional supplies as needed if

SCAN TO READ ABOUT THE ACF REGIONAL AWARD WINNERS COMPETING

IN THE NATIONAL COMPETITIONS AT CONVENTION

competitors are traveling by planes and can’t travel with speed racks, for example. We provide breakfast and lunch as well as beverages throughout the day for all competitors and judges. The judges have their own room to enjoy meals and we also stock the room with snacks, coffee and other beverages and plenty of water. Providing exemplary service is very important to us, and the students see that.

NCR : What was the greatest challenge of hosting the events back to back this year, other than the sheer logistics and volume?

PR : Just making sure that there was enough space for everyone, but we made it work. We primarily used the main kitchen space on the first floor as well as some skills kitchen labs upstairs but didn’t have to cancel any classes, just rescheduled them slightly.

NCR : I feel like this begs the question: Why go through all the effort?

PR: Seeing the students succeed, and after it’s over, how much they enjoyed competing and learning and helping out. We had many new volunteers say they want to help out again next year.

TR: To piggyback on that, I love to see an event that most people wouldn’t even try to host just for the size succeed and have people say to me, ‘Wow, that was awesome.’ When you have legendary chefs in this industry telling you they’ve never seen a better organized competition, that means so much to all of us. I love to share that feedback with our faculty and students to show them that even if something seems impossible, that we can be the people who say, ‘Yes, it can be done.’

The eighth annual Roland E. Schaeffer Culinary Classic, named after the legendary ACF chef-educator and longtime competition coach and judge, drew 100 competitors this year, along with 16 judges, 300 spectators and countless faculty, students and local ACF chapter member volunteers.

ACF CHEF MICHAEL STAMETS, CEC

An award-winning ACF chef-educator talks about the future of culinary education

By John Bartimole

How does a master’s degree in organizational management help a chef who works in culinary education?

According to ACF Chef Michael Stamets, CEC , it helps plenty. “That education, that knowledge, is important for me to understand people and aids me in lining up people in the right position,” he says. “It helps me to see where the challenges are, and it helps me to manage change. As we all know, change is a constant.”

Chef Stamets, the 2023 ACF Chef Educator of the Year, has spent more than a decade in culinary eduction, most recently as the associate dean* of the hospitality and culinary event center at SUNY Broome Community College in Binghamton, N.Y. Throughout his culinary journey, he has preached the importance of sustainability in the kitchen.

“That’s where my emphasis is,” he says. “Sustainability is crucial. What are you going to do with that little piece of onion? You shouldn’t throw it away — you can use it to flavor another dish. Doing that consistently cuts down on waste.

“There’s a slim profit margin in the kitchen anyway,” he continues, “and since we aren’t making a lot of money, we have to be careful as to how we utilize our resources. Throwing away food doesn’t make sense in any kitchen or in your house.”

Chef Stamets is unwavering in his “nose-totail,” “root-to-stem” use of ingredients and wasteless culinary philosophy. He is just as steadfast in keeping up to date on the latest developments in culinary — including in areas that don’t seem immediately related to the kitchen.

“Technology has made a big difference in the culinary [world],” he says. “Our students are much more comfortable with technology, which means I have to be willing to embrace it and use it, too. For example, I have been exploring artificial intelligence — ChatGPT in particular — to see how it can be used in culinary. AI opens up some interesting possibilities that we’re just beginning to explore.” Some chefs use ChatGPT to write menu

descriptions, come up with recipe ideas, figure out new ways to use ingredients and more.

While Chef Stamets is a believer in using new methods in culinary, he ascribes the genesis of his career to a pivotal experience he had in high school.

“I took a vocational class at BOCES (Board of Cooperative Educational Services) when I was 15 or 16,” he says. “That’s where my love of culinary began. Culinary interested me because I came from a meat-and-potatoes kind of family, and I was looking for some creativity and variety in food. But without starting there at BOCES, I wouldn’t be where I am today.”

BOCES is a New York state vocational career educational program that teaches a variety of skills, not just culinary, but also health care, automotive and others. “I love

BOCES because it gives students an opportunity to explore vocations, and for our industry, it creates a pipeline in culinary,” Chef Stamets says.

His own pipeline to his current position came when he was invited to teach a culinary competition class.

“Initially, I had never considered myself as an instructor, but I found myself so much enjoying the experience,” Chef Stamets says, recalling his nine years as an instructor at Schenectady County Community College in New York. “Being an instructor puts you in the creative and learning process. There’s so much to learn, and I learn so much from my students — from their backgrounds, their experiences, their cultures. That willingness to learn is an important part of being a teacher. You have to be open, not only to teaching the students, but to learning from them.”

Although Chef Stamets served in more of a director role while at SUNY Broome, he still enjoyed spending time teaching students.

“In my role, as associate dean of hospitality, my teaching of students

comes when I’m working with them and preparing them for culinary competition,” he says. “I find that experience very satisfying — watching them use the skills they learned in the classroom and using those skills in a different, very real way. They get solid feedback from their coaches and judges, which is invaluable in the learning process.” This year, Chef Stamets served as a judge for the ACF Regional Qualifier competitions for national award categories.

SUNY Broome’s enrollment — like other culinary programs — suffered during the COVID-19 pandemic and continues to fight for the rebound. “We’re bouncing back now,” Chef Stamets says. “Certainly, today’s students are in a different place from when I was in school, but food is something that is such a common factor in bringing people together.”

Collaboration is key; Chef Stamets shares in the credit for his accomplishments and recognition as ACF’s Chef Educator of the Year with his assistant, Chef Victoria Tompkins, CEC. “She spent hours with me practicing and reviewing,” he says. “She helped me so much.”

“At the end of the day, my role is about leadership,” Chef Stamets adds. “It’s being able to focus on the details and to have good, strong communication.”

*At press time, Chef

on from

Stamets had moved

his position at SUNY Broome.

ACF Chef Michael Stamets, CEC, preparing dishes and offering a sample lesson during the last year’s ACF Chef Educator of the Year competition (which he won) at the 2023 ACF National Convention in New Orleans.

A GREENER CHOCOLATE

How chocolatiers and pastry chefs can source sustainably and help improve the environmental impact of this global product

// By ACF Chef Frank Vollkommer, CMPC, M.Ed.

Chocolate has always fascinated me in terms of the complexity of the bean-to-bar process. With sustainability top of mind these days, that aspect of the process has also been grabbing my attention — and likely yours, too.

I generally break the subject of sustainability into two areas with regard to working in a professional kitchen: purchasing and practices, which have some overlapping philosophies. Product-related sustainability involves a process for sourcing ingredients and non-perishable products with mindfulness as to where they are coming from and how they are produced.

In terms of chocolate, the challenge is that it is inherently less sustainable for the logistics involved with transportation (it’s not a local product to the U.S.). In this case, rather than not using chocolate at all, it is possible to find sustainability through choices in providers and practices. Here are two main things you can do.

Tip No. 1: Source From Suppliers With Sustainable Philosophies and Goals

Sourcing ingredients of all kinds has taken on a few new layers in recent times. For many chefs, sourcing ingredients is not only about the availability and quality of a product; it is also about the integrity of the producer and the sustainability of their practices. For me, these factors are a priority, including both sustainability and the fair treatment of people within the source pipeline.

Consider looking into an ingredient source and the manufacturing companies to better understand their position on important issues, their practices and their integrity to uphold those commitments through action. In this form of due diligence, a chef may want to see evidence of legitimate initiatives that back up marketing-based language found on websites and product packaging.

In addition to sourcing from reputable suppliers, it is possible to make incremental differences in your sustainability

goals through operational improvements. For example, find storage alternatives that are reusable, do not involve the use of plastic wrap or can significantly reduce plastic usage over a period of time. This approach works as long as the solution does not generate a new problem of reduced sustainability such as purchasing more semi-disposables.

Tip No. 2: Work With Plant-Based Alternatives

Another way to incorporate sustainable practices in your pastry operation is to leverage recent chocolate innovations, including sourcing or working with plant-based alternatives.

An illustration of a more recent chocolate innovation driven by demand involves the manufacturing of brightly flavored fruit chocolates through the use of dehydrated fruit powders, nuts and alternative plant-based milks.

Though these processes are proprietary, the basic principle involves capturing the juice from cacao pulp to use as a sweetening alternative to refined sugars. Essentially, the resulting chocolate is produced using 100% cacao including roasted cacao solids, cocoa butter and the cacao juicederived sweetener. Whole fruit chocolate behaves much like a 70% couverture, tastes uniquely floral and benefits from significantly improved sustainability because of the use of the cacao in its entirety.

There are also more available plant-based options for white and milk chocolates — those that use alternative plant-based milk solids and the elimination of refined sugars filtered with bone char.

I recently tasted an incredible plant-based oat milk chocolate made by TCHO Chocolate in Berkeley, Calif. The company’s Oat My Gawd 46% chocolate has a rich, creamy and smooth texture with flavors of cacao and malty, toasted oats that nicely replicate the lactose from dairy that has been left out.

For many chefs who understand that initiatives toward sustainability and the fair treatment of people require visionary leadership, a strong commitment to change and significant financial resources to accomplish, paying a bit more for a product is OK. In an industry with such small margins, price-driven purchasing can have a slowing effect on positive change, though progress is still being made through widening awareness of issues of global, cultural, economic and sustainable practices.

Throughout his nearly 30 years in higher education, ACF Chef Frank Vollkommer, CMPC, M.Ed., has held positions at top-rated culinary schools including Johnson & Wales University in Rhode Island (where he earned his master’s degree), the Culinary Institute of America, the former New England Culinary Institute and most recently, Auguste Escoffier School of Culinary Arts. He earned the distinguished Certified Master Pastry Chef certification in 2005 and is a Culinary Olympics gold medalist.

ACF Pastry Chef Frank Vollkommer, CMPC, M.Ed., with his chocolate-coffee entrement cake.

ACF WASHINGTON STATE CHEFS ASSOCIATION WA013

By John Bartimole

The Washington State Chefs Association chapter of the American Culinary Federation is a study in membership contrasts.

On the one hand is the longevity of the chefs on the board since the early ‘80s. “I’ve been on the board for 15 years, and that impresses no one,” says ACF Chef Maynard “J.J.” Meland, CEC, CCA, AAC , chapter vice president. “Chefs have been on for so much longer. And even some of our most senior members — even if they can’t serve on our board anymore — they come and support our events.”

On the other hand is the youth of its membership. “We [currently] have more student members in our chapter than professional chefs,” says ACF Chef Brandon LaVielle, CEC, AAC , chapter president. “It makes a great feeder system for our chapter.”

Currently, the chapter has 194 active members and sponsors a variety of educational and other events throughout the year. Founded in 1923 as the Seattle Culinary Association, the association formally changed its name in 1949 to the Pacific Northwest Chefs de Cuisine, and then to its current name in 1970.

“This is my second go-around as president, and I try to bring a solid energy and a good attitude to all members, especially to our younger members,” says Chef LaVielle, who is the co-owner and executive chef of Lavish Roots Catering in Seattle. “We as a chapter have a solid history of embracing current times, embracing diversity and investing from within.”

Chef Meland offers another one of the chapter’s strengths. “We are financially sound,” he says. “We’ve done the right things to put ourselves in the right position to operate successfully, and that’s enabled us to raise money, to donate funds to worthwhile nonprofits, hold events and sponsor apprenticeships.

“We stress education so much,” he adds. “Almost every event we do is to raise money, raise awareness, promote education with colleges or for apprenticeships.”

Most recently, the chapter hosted a whole hog fabrication class, presented by Hormel Foods, to introduce chefs to “all things pig.” The class informed attendees about hog raising and animal welfare, the harvesting processes and how to work with both primal cuts and fully prepared pork products.

Also recently, the chapter sponsored a Bite of the Duck competition, which included 19 teams from high schools and colleges as well as apprentices, industry chefs and catering companies. Maple Leaf Farms was the overall sponsor. More than 250 people attended the event, which raised money to enable the chapter to send apprentices to the ACF National Convention in July.

“So much of what we do is for the future of our profession,” Chef LaVielle says. “But the expectations of those coming into our profession have changed. They seek a better work-life balance.”

Chef Meland, who owns Maynard’s restaurant in Seattle and employs multiple chefs and culinarians as well as an apprentice, says, “The newer chef

will work hard, and they want to — in fact, many of them demand it. So that’s unchanged. But what has changed is that the newer chefs like to know why and how we’re doing things; they want to contribute and be a part of a team. If you treat them well, they’ll work hard for you. And as part of trying to strike a good work-life balance for them, and for myself, I close my restaurant on Mondays and Tuesdays.” Chef Meland has hosted numerous chapter meetings and events at his restaurant, including the annual President’s Awards Dinner in February.

How chefs learn today has also changed dramatically. “Information is

more available now than ever before,” Chef LaVielle says. “It used to be we would ask whom the person has trained under. Now, anyone can Google ‘master chefs’ and learn at their own leisure.”

Chef Meland says one of the most important and enduring benefits of the chapter — and of the ACF itself — is the collegiality that it promotes.

“That is very impressive,” he says. “Networking is a huge part of joining the ACF — being around other culinarians. And that’s why I like attending the ACF’s regional and national conferences — you can walk up to anybody and spark up a conversation.

Clockwise from top left: ACF Chef Ayulieth Corral, CSC (center, holding award), the Washington State Chefs Association’s 2024 Chef of the Year with past chapter Chefs of the Year (from left) ACF Chefs Tamas Ronyai, Christopher Plemmons, CEC, AAC, Jeff Pratt, Tony Parker CEC, AAC, Maynard (J.J.) Meland, CEC, CCA, AAC, Micheal Baldwin, CCE, AAC, Gary Fuller, CEC, CCE, AAC, Brandon LaVielle, CEC, AAC, at the annual president’s dinner held at Maynard’s Restaurant in Silverdale, Wash.; Maynard’s Sous Chef Fritz Miller, CSC, helping chefs prepare food for the dinner; Chef LaVielle (chapter president) with Chefs Ronyai and Fuller.

Board of Directors

President Brandon S. LaVielle, CEC, AAC

Vice President Maynard “J.J.” Meland CEC, CCA, AAC

Treasurer Larry W. Jordan Jr.

Certification Chair Maynard “J.J.” Meland, CEC, CCA, AAC

Board Member Kahale Ahina, CSC

Board Member Kevin McGuffin

Board Member Fritz Miller, CSC

Board Member Saul Ramirez, CEC, CCA

Board Member Charles Ramseyer

Board Member Ayulieth Reyes Corral, CSC

Board Member Michael E. Silver, CEPC

We emphasize the networking benefits as one of the outstanding reasons to join the ACF and participate in our chapter.”

Chef Meland says one trait unites those who make a life as a culinarian. “The only people who are going to be professionals have to be 100% dedicated to it,” he says. “To some, it’s a job; to the true culinarians, it’s a passion. In our industry, you should never stop learning, never stop pushing yourself. If you don’t have the passion, you won’t succeed.”

Chef LaVielle says that’s why “a large percentage of what we do is education” at the chapter. “We are always chasing perfection, but that’s not possible. But if we keep doing things the same way, you’re going to get the same results. That’s why culinarians are always working — because they’re always trying to learn.”

American Independence

The highs, lows and rewards of owning and operating indie restaurants today // By

Amanda Baltazar

Running an independent restaurant has always been a job for those with a lot of resilience. It sounds like a romantic career, but in fact, the challenges are great and the stress high. At the same time, it can be a very rewarding endeavor.

A few ACF chefs shared with us the challenges and high points of owning and operating independent restaurants today.

Staffing Strategies

Attracting and retaining staff is by far the biggest challenge for independent restaurant owners.

It began during the COVID-19 pandemic and unfortunately hasn’t improved, says ACF Chef Maynard “J.J.” Meland, CEC, CCA, AAC , owner of Maynard’s Restaurant in Silverdale, Wash., outside of Seattle. Since the pandemic (which struck just after the restaurant opened), staff expect to be treated in different ways, “so I’ve had to learn how to work with them to keep them on board.”

Training helps retain staff because it makes them feel valued and offers them a career path, Chef Meland says. “They might get a [more lucrative] offer at another job, but they’re bettering themselves with me. And they know they won’t get the same experience everywhere else.”

A lot of Chef Meland’s training is ad hoc, teaching new cooking techniques, knife skills or how to use equipment. Because he was a chef-instructor for eight years, he loves teaching and does it as frequently as he can. But he’s thinking of formalizing his training, offering classes on Mondays and Tuesdays when ACF Chef Maynard “J.J.” Meland, CEC, CCA, AAC, owner of Maynard’s Restaurant in Silverdale, Wash.

the restaurant is closed. “Employees like knowing they’ll learn and grow and become better chefs,” he says.

As a restaurant owner, Chef Meland also does front-of-house training, showing servers how to upsell, how to read guests and most importantly, how to be genuine. He also encourages healthy competition among front-of-house staff — whoever has the highest check average in a week, for example, might win $50.

ACF Chef Eric Gillish is the corporate chef for the Kalamazoo, Mich.-based Millenium Restaurant Group, which operates Martell’s, 600 Kitchen & Bar and Cove Lakeside Bistro, Centre Street Tap House, WL Social House, Fieldstone Grill, MCE at Fetzer Center, Kitty Hawk Cafe, HUB Tavern + Grill and Millennium Catering & Events. He has eased some of his labor woes by hiring younger employees aged 15 and up. “They’re willing to come in at our base rate and they’re willing to learn,” he says. “If they stick around, we increase their pay accordingly so we have a captive audience. Older [workers] might look further afield, or they might chase the dollar.”

ACF Chef Ted Polfelt, CEC, CEPC, CCA, AAC , who opened Brood Restaurant and Bar in Salem, Va., last year, has taken a different approach and only opens for dinner, five nights per week, “to make sure we can give our staff a work-life balance.” This also allows employees to go to school or work a second job during the day if they want, he adds.

Managing Rising Costs

The cost of everything is also causing major headaches for independent restaurant owners.

Chef Meland is grappling with a minimum wage of $16.28 and managers’ salaries that have jumped from $42,500 to $68,000 in the last few years. “I paid $1.5 million in payroll last year and that’s

probably the biggest struggle,” he says, “because you can only charge so much for food.”

Chef Gillish is facing the possible end of the tip credit in Michigan. The tip credit allows employers to count employees’ tips towards their minimum wage. If that’s eliminated, Millennium will have to increase minimum wage from around $4 per hour to close to $10.10.

Rising food prices are a huge challenge for Brood; Chef Polfelt is

ACF Chef Ted Polfelt, CEC, CEPC, CCA, AAC, owner of Brood Restaurant and Bar in Salem, Va. (above); an inside look at the dining room at Brood (below).

trying to keep portion sizes appropriate so that customers leave satisfied. He eliminated items such as beef tenderloin (replaced with a Manhattan cut), and he serves a reasonable protein size of 6 to 8 oz. And to balance the smaller portions, he is plating more grains and vegetables, “which we should do a better job of eating anyway,” he points out.

And while Chef Polfelt tries to buy local as much as he can, he says now he picks and chooses. His coffee, grits and produce are all locally sourced; beef is somewhat local, but he buys commodity products like rice from foodservice distributors and “webstaurants” or even through Amazon.

Creating Positive Cultures

Chef Meland treats his employees well, making sure they know what’s going on for full transparency. “Once you build a good culture, you have to keep that culture healthy,” he says, noting that active listening is key. “Learning what makes them tick and what’s important to them helps because everybody has different needs.”

Chef Gillish is flexible around his staff’s schedules, particularly for family events and education. He also offers employee discounts and encourages staff to dine at Millennium locations. He listens to what employees are interested in and encourages them. “If someone is passionate about vegan food, I might have them work a vegan event,” he says.

Betting on Events

It’s not all doom and gloom for independent restaurants. Chef Meland’s catering business is doing well and has an excellent profit margin, with labor booked in advance and little wasted food. “Catering is essential these days,” he says.

Chef Meland also holds regular events in the restaurant — from large-scale weddings, birthday parties and corporate gatherings to more casual weeknight

activities such as bingo and comedy nights. For some of these smaller events, he gives all the profit generated to local charities. “It’s important to give back and be part of the community,” he says. “My goal is that people think there’s always something going on at Maynard’s.”

Chef Polfelt’s catering business is strong, and he slots in events during the day or on Monday nights, when the restaurant is closed. These events, he

An inside shot of WL Social House in Kalamazoo, Mich., part of Millennium Restaurant Group.

says, are about “making a little extra revenue [and] keeping our staff engaged.”

Sales are up for Millennium Restaurant Group. “People want to go out and have an experience,” says Chef Gillish, noting that sales have jumped since he added more outside dining areas. “It’s keeping our experience new and exciting to existing customers so it’s turning into a bit more of a fun adventure.”

At the end of the day, the best part about owning or operating an independent restaurant is the people, says Chef Polfelt.

“We get to connect and work with and be inspired by the customers, and we get to show great hospitality to them,” Chef Polfelt says. “It’s an escape, a show, a time when they can feel cared for. Nurturing is one of the greatest things you can do in life.”

ACF Chef Eric Gillish, corporate chef for the Kalamazoo, Mich.- based Millenium Restaurant Group (left); WL Social House’s housemade falafel wrap with red cabbage slaw, vegan tzatziki and pickled red onion on the lunch menu (right).

NCR Quiz

July/August 2024

By Robert Penry

Which condiment is described as a smooth, avocado-based Venezuelan sauce with herbs and lime?

a. Chimichurri

b. Guasacaca

c. A matriciana

d. G remolata

For the modern rendition of poulet sauté à la Catalane, the SUNY student team used chicken thighs for a mousseline piped into a mold.

a. Tr ue

b. Fa lse

What activity does ACF Chef Paul Jensen II, CEC, CCA, AAC, find to be the perfect outlet for dealing with stress and improving mental well-being?

a. CrossFit

b. Strongman competitions

c. Jiujitsu

d. Triathlons

Consuming nutrient-dense beverages like smoothies can help chefs stay hydrated and replenish nutrients while on the clock.

a. Tr ue

b. Fa lse

What are the key elements of making an exercise regimen work, according to ACF Chef Ken Arnone, CMC?

a. Motivation, diet and rest

b. Time management, commitment and consistency

c. Intensity, variety and frequency

d. Equipment, environment and support

What percentage of Gen Z and Gen Alpha consumers are expected to interact with artificial intelligence (AI) technology daily?

a. 50%

b. 60%

c. 70%

d . 80%

How can ChatGPT assist chefs in developing ideas for a new dish?

a. By providing ready-to-use recipes

b. By generating prep and ordering lists

c. By brainstorming ideas based on specific ingredients or themes

d. A ll of the above

Along with espagnole sauce, what are the other components traditionally served with a classical poulet sauté à la Catalane?

a. Glazed carrots and peas

b. Mashed potatoes and green beans

c. Glazed button onions, chestnuts and sliced sausage

d. R oasted potatoes and broccoli florets

Which sauce used by Chef Itamar Abramovitch is made from fermented and curried green mango?

a. Harissa sauce

b. Escovitch sauce

c. Gochujang sauce

d. A mba sauce

Which paste does Chef Yesenia Ramdass consider a pantry staple for adding a depth of tanginess to dishes?

a. Tamarind paste

b. A mino paste

c. Harissa paste

d. Culantro paste

What purpose does the miso or shio koji used in dishes created by Chef Tim Crockett serve?

a. To sweeten the dish

b. To add umami and depth of flavor to the dish

c. To reduce acidity in the dish

d. To thicken a sauce used in the dish

According to ACF Chef Frank Vollkommer, CMPC, what should chefs do to understand the position of ingredient sources on sustainability?

a. Visit the suppliers’ farms

b. Read the marketing-based language on suppliers’ websites and product packaging

c. Conduct due diligence to verify suppliers’ practices and initiatives

d. Only bu y from local suppliers

How is ACF Chef Ted Polfelt, CEC, CEPC, CCA, AAC, managing rising food prices at his restaurant, Brood Restaurant and Bar, located in Salem, Va.?

a. By increasing menu prices on expensive proteins

b. By balancing portion sizes with more grains and vegetables

c. By eliminating less popular items from the menu

d. By sourcing cheaper ingredients

What is distinctive about the membership composition of the Washington State Chefs Association?

a. It has more professional chefs than student members

b. It has an equal number of professional chefs and student members

c. It has more student members than professional chefs

d. It has more senior members than any other chapter

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ACF Cannabis Culinary Summit

Friday, September 20-21, 2024

Niagara Falls, New York

ACF Barbecue Culinary Summit

Friday, October 11–13, 2024

Overland Park, Kansas