FEBRUARY 2010 E C H O VOLUME 7 ISSUE 2 General Meeting ACF Philadelphia February 12, 2009 Delaware Valley Chefs Association Spring Mill Country Club 45th Anniversary Charity Ball 80 Jacksonville Road Ivyland, PA 18974 & Silent Auction www.SpringMillCountryClub.com Sunday February 28, 2010 215-675-6000 Desmond Hotel and Host: Nick Poccia, CEC AAC Conference Center 7:00 p.m. Education: Healthy Cooking Techniques Malvern, PA Cocktails & Silent Auction 8:00 p.m. Dinner 4:30 p.m. Directions: Gourmet Dinner & Dance FROM I-95 (north) Exit at Street Road (#132). Head (west) for 10 mi. to Jacksonville Road (#332) turn right and proceed 1.7 mi. Spring Mill 5:30—9:30 p.m. Manor is on the left, 1.5 mi. Spring Mill Country Club is on the right. Black tie Invited $!00.00 FROM THE TURNPIKE : Take exit 343- Willow Grove (north). At the first light take a sharp right onto Mill Street. At the first light take a left onto To purchase a ticket and for more infor- York Road (#263 north). Follow to Street Road (#132) and take a right. mation contact: Follow to Jacksonville Road (#332) turn left and follow for 1.7 mi. Spring Alan Gross: ( 215) 509-6531 or Mill Manor is on the left, 1.5 mi. Spring Mill Country Club is on the right. ( 610) 662-1824 FROM WESTERN SUBURBS : Take the Blue Route (#476 north) to- firstname.lastname@example.org ward Plymouth Meeting. Stay to the left and follow signs to Philadelphia- Turnpike and East to get onto the Turnpike. Take exit 343 – Willow Grove (north) and follow directions “FROM THE TURNPIKE” Congratulations to Ted Kowalski, CEC FROM NEW YORK & NORTH JERSEY: Take NJ Turnpike (south) to Exit 6. Follow PA Turnpike to exit 351. Follow Route 1 (south) to Street Who has been Road (#132 west). Follow Street Road for 10 mi. to Jacksonville Road (#332) turn right and proceed 1.7 mi. Spring Mill Manor is on the left, 1.5 accepted into the American mi. Spring Mill Country Club is on the right. Academy of Chefs FROM SOUTH JERSEY : Atlantic City Area – Take A.C. Expressway (north) to Walt Whitman Bridge. Take I-95 (north) and follow directions The average U.S. consumer is “FROM I-95”. Cherry Hill Area – Take Tacony Palmyra Bridge to I-95 (north) and follow directions “FROM I-95”. expected to spend $102.50 on Valen- tine's Day gifts, meals, and entertainment, Please RSVP ! If attending the General meeting. Please contact Ted Kowalski according to an annual U.S. ( 610) 453-6651 National Retail Federation Members $ 15.00 Students $10.00 survey—down from $122.98 per person in 2008. Page 2 ECHO ACF Philadelphia Lisa Aaron, Co- coordinator – Board Apprenticship 2010 ACF email@example.com Daniel D’Angelo CEC 610.249.213 Northeast Regional Conference AAC President, March 13–15, 2010 Co- Membership Co-Chairs 215– 487-2993 Hershey, PA firstname.lastname@example.org Charles R Alberti Register today@ acfchefs.org work 302.540.8655 Kathleen Salemno, email@example.com HAAC ence Center, Executive Chef Tom President, Vice President DVCA-ACF Philadelphia work 215.674.5504 Ann Mundrick Macrina, CEC, AAC work 215.576.3991 2010 Schedule of Events This new event showcases our firstname.lastname@example.org email@example.com February 2010 members while highlighting their m facilities and talent. Don’t miss out Christine Neugebauer , 28th Sunday, 45th Anniver- on this unforgettable experience CEC AAC sary Charity Ball & Silent with flavorful food, music and Chi- Secretary Co- Certification Co-Chairs Auction nese auction. w (610)358-0252 Carl F Deutsch CCC CCE Host Chef: Thomas J Macrina CEC CONTACT: ACF Chapter Presi- firstname.lastname@example.org work 800.275.2474 CCA AAC dent, Dan D’Angelo et ext.5722 Desmond Hotel , Great Valley, PA email@example.com May 2010 Joseph J Gudonis Stephen M O'Donnell March 2010 11th General Meeting: Recording Secretary CEC AAC 9th General Meeting: HOST: The Restaurant School at P (215)603-3226 work 610.718.1823 HOST: TBA Walnut Hill College firstname.lastname@example.org email@example.com Education: TBA Tom DeCamp, Vice President Education: TBA Roger Kelly CEC AAC Apprenticeship Chair March 13– 15 Treasurer Thomas J. Macrina, CEC, NE Regional Education June 2010 w (610)249-2131 CCA, AAC Conference Hershey, PA 8th General Meeting: firstname.lastname@example.org Lisa Aaron, Co- 13th AAC NE Region Dinner @ HOST: Desmond Hotel coordinator - Hershey Hotel Tom Macrina, CEC AAC Theodore Kowalski CEC email@example.com 610.249.213 Education: TBA Sergeant at Arms April 2010 July 2010 c( 610) 453-6651 Education Chair / 13th General Meeting: Kowalski.Theodore@ Annual Chef’s Golf Classic Chef Sessions HOST: Drexelbrook Wedding & philly.sysco.com Maria Campbell Conference Center and phone 484.832.2065 Exec.Chef Wade Harvin August 2010 Paul O’Toole CEC AAC chefmcamp- Education: TBA Trustee, AAC Chairman firstname.lastname@example.org August 2–5, 2010 w (610)248-4790 15th (Thurs) ACF Philly Anaheim Marriott chefpaul@forewindshosp Senior Chefs Cooks Chapter Event Anaheim, Calif. itality.com Fred Robinson CEC, AAC HOST: Desmond Hotel & Confer- Trade Show August 3–4 phone 610.584.9183 Pierre Rausch CEC, WCC, AAC, Trustee Echo Newsletter Editor DVCA Charities Cleft Lip or Clef Plates have become the number P (610) 323-7206 Diane Floyd one birth defect in many developing countries as well as in the United States. email@example.com phone 215.850.6342 echonewsacf@yahoo. It is estimated that 132,00 babies with clefts are Thomas J Macrina CEC com born each year. Our chapter has elected to support CCA AAC The Smile Train and organization that is changing National AAC Chairman, Give Blood ! the world one smile at a time. pleasegive- Board, Trustee , blood.org At each Business meeting, there will be a special Apprenticeship Chair collection basket . Please help to change the life of w (610)249-2131 a child with this birth defect. www.SmileTrain.org VOLUME 7 ISSUE 2 Page 3 One in Eight American Used Save the Date! Food Banks in 2009 In many ways, America is the land of Practical Test for Certification plenty. But for 1 in 8 Americans, hunger is Sunday, February 28,2010 Sunday, May 23, a reality. Many people believe that the problems associated with hunger are confined to small pock- 2010 ets of society, certain areas of the country, or certain To reserve your space for the test contact neighborhoods, but the reality is much different. Right now, millions of Americans are struggling with hunger. Carl F Deutsch CCC CCE work 800.275.2474 ext.5722 We all know and are in contact with people affected by hun- firstname.lastname@example.org ger, even though we might not be aware of it. Stephen M O'Donnell CEC AAC work 610.718.1823 These are often hard-working adults, children and seniors who email@example.com simply cannot make ends meet and are forced to go without food for several meals, or even days. Most of us simply have A Quest for Certification no idea. It’s time to educate ourselves about America’s hunger Did you know that ACF has a tool to help you determine which problem and volunteer to help solve the problem. certification is right for you? The Certification Requirements • Volunteer time to cook, pack food for food pantry or Grid will direct you to the certification level that best reflects serve food in a soup kitchen. your educational background and work experience. Please • Donate money or food. contact firstname.lastname@example.org with any of your certification • Let you government officials know that Hunger in America is not acceptable to you! There are a lot of organizations that support the Greater Dela- ware Valley that could use your support in tacking the Hunger in America problem. Philadelphia Coalition for the Hunger is a great place to start. Also visit www.FeedAmerica.org; Phila- bundance and Google other websites that may service your community. If you are able to do something, please get in- volved. THE SIX ANNUAL PHILADELPHIA SUSHI CONTEST Save the Date! FOR AMATEURS PRESENTED BY MADAME SAITO OWNER OF LE CHAMIGNON DE TOKIO WITH ACF Philly Cooks TEMPLE UNIVERSITY THURSDAY, APRIL 8, 2010 6:30 PM THE PYRAMID CLUB 1735 MARKET ST, PHILADELPHIA, PA 19103, 52ND FL. APRIL 15, 2010 REGISTER NOW TO BE A CONTESTANT AT 215-204-6565; WWW.TEMPLE.EDU/TUCC PRE–CONTEST CLASS ON APRIL 1ST AT MADAMES Desmond Hotel Malvern, PA SAITO’S RESTAURANT RESEVE SEAT AT 215-925-2515 $10 FOR SPECTATORS $45 FOR CONTESTANTS (ALL MATERIALS INCLUDED) Another Successful Event for the March of Dimes ….. Submitted by Fred Robinson CEC AAC NE Regional Senior Chef The Star Chefs event on November 13, 2009 at the Please Touch Museum in Philadelphia went beautifully. Executive Chef Ted Kowalski cooked his signature dinner to perfection, Chef John Schussler CEC AAC sculptured a beautiful Swan out of ice; Christine Neugebauer CEC AAC set up a great buffet table. A big thank you does out to the Art Institute of Philadelphia for sending us apprentices Colleen Siddall, Antoinette Druckes, Ashley Druckes-Miller and Karl Stanchland. The apprentices were very helpful in setting and serving the guests and staff. Chef Kathleen Salemno HAAC surprised us with a new ACF DVCA banner that help made our table standout. Chef Joe Gudonis and Chef Diane Floyd were also pre- sent carving and serving for over 300 guests. Thank you Delaware Valley Chefs Association for helping the March of Dimes raise One Hundred Seventy Three ECHO Page 4 WHAT’S HOT IN 2010 CHEF’S SURVEY The National Restaurant Asso- 12 Organic produce ciation conducted an Internet 13 Culinary cocktails (e.g. savory, Other Food Items/Ingredients survey of 1,854 professional fresh ingredients) 1 Artisanal cheeses chefs — members of the Ameri- 14 Micro-distilled/artisan liquor 2 Black garlic can Culinary Federation — in 15 Nutrition/health 3 Ancient grains (e.g. kamut, spelt, ama- October 2009. Chefs were given 16 Simplicity/back to basics ranth) a list of 214 food items, bever- 4 Flatbreads (e.g. naan, papadum, 17 Regional ethnic cuisine age items, culinary themes and preparation methods, and were 18 Non-traditional fish (e.g. lavash, pita, tortilla) 5 Flower syrup/essence WANTED! branzino, Arctic char, barramundi) asked to rate items as a “hot Your Photos, 19 Newly fabricated cuts of meat trend,” “yesterday’s news” or “pe PreparationMethods (e.g. Denver steak, pork flat iron, -rennial favorite” on restaurant 1 Liquid nitrogen chilling/ freezing Recipes, Petite Tender) menus in 2010. 2 Braising 20 Fruit/vegetable children’s side 3 Sous vide Events, items 4 Smoking Founded in 1919, the National Articles or Restaurant Asso-ciation is the A few of the Top Trends 5 Oil-poaching/confit by Category are: leading business association for Appetizers/Starters Information to the restaurant industry, which is Culinary Themes comprised of 945,000 restaurant 1 Amuse bouche 1 Sustainability share about 2 Mini-burgers/sliders 2 Farm/estate-branded ingredients and foodservice outlets and a 3 Appetizer combos/ platters 3 Gluten-free/food allergy conscious what is work force of 13 million employ- 4 Appetizer salads 4 Nutrition/health ees. Together with the National happening 5 Asian appetizers (e.g. tempura, spring 5 Simplicity/back to basics Restaurant Association Educa- rolls/ egg rolls, satay, dumplings) tional Foun-dation, the Associa- . with you, tion works to lead America’s res- Additional Questions Main Dishes/Center of the What will be the hottest restaurant trends or your taurant industry into a new era Plate concept trend in 2010? of prosperity, prominence, and establishment 1 Locally sourced meats and seafood Restaurants with gardens (e.g. rooftop, participation, enhancing the 2 Half-portions/smaller portion for a back-yard, communal) 33% quality of life for all we serve. smaller price for the Echo! For more informa-tion about the Cooking classes/demonstrations 18% 3 Sustainable seafood Street food and mobile food trucks/carts NRA or the survey, visit the Web 4 Non-traditional fish (e.g. branzino, 15% site at www.restaurant.org. Arctic char, barramundi) Restaurants on farms 13% 5 Newly fabricated cuts of meat (e.g. Gastropubs 12% 2010 Top 20 Trends Denver steak, pork flat iron, Petite Ten- Other 6% der) Featured butchers 3% 1 Locally grown produce 2 Locally sourced meats and sea- Sides/Starches What is the best source of hot, new food 1 Quinoa food/beverage ideas? 3 Sustainability 2 Braised vegetables Television (e.g. Food Network, cooking 4 Bite-size/mini desserts 3 Brown/wild rice shows) 23% 5 Locally-produced wine and beer 4 Steamed/grilled/roasted vegetables Trade shows/conferences/seminars 22% 6 Nutritionally balanced children’s 5 Buckwheat items Independent restaurants 21% dishes Magazines 14% 7 Half-portions/smaller portion for a Ethnic Cuisines and Flavors Other 7% smaller price 1 Regional ethnic cuisine Culinary schools 6% 2 Ethnic fusion Celebrity chefs 6% 8 Farm/estate-branded ingredients 3 North African/Maghreb Retail 2% 9 Gluten-free/food allergy conscious 4 Latin American/Nuevo Latino Chain restaurants 1% 10 Sustainable seafood 5 Southeast Asian (e.g. Thai, Vietnam- The full Top Trends for 2010 Survery 11 Superfruits (e.g. acai, goji berry, is available at www.restaurant.org/ ese, Burmese, Malaysian) mangosteen, purslane) foodtrends VOLUME 7 ISSUE 2 Page 5 CONTESTS One-Pot Win A Lot Cooking Competition Make-It-Mini Dessert Trio Competition Test your creativity using a quick-cooking rice variety in a main How creative you can be using a Twix Caramel Cookie Bar or Peanut course that’s cooked in a Dutch-style pot. One-pot cookery cele- Butter Cookie Bar? brates the ease of incorporating grains into a comfort meal. Chef and pastry chef members of the ACF are invited to submit original recipes for 3 mini desserts: 2 cold and 1 hot incorporating TWIX Cara- Recipes of this style often find their way into the repertoires of caterers, mel Cookie Bars & Peanut Butter Cookie Bars to be presented together hotel banquets, buffets and foodservice meals served family-style. The as a “mini dessert flight”. One-Pot Cooking Competition will feature a quick cooking rice variety selected from the Riviana Foods, Inc. portfolio. “Make it Mini - a Dessert Trio” is a tableside-style competition to be held during the trade show Chefs will compete on the notion of a single main course prepared in a at each 2010 ACF Regional Conference. One finalist from each region style that features all ingredients cooked in a “Dutch-style” pot. will be selected and Regional Recipe Submission & Preliminary Judging at NE Regional invited to compete for the National Championship in Anaheim August 3 Conference. To Submit an Entry - The competition is open to all chef – 4 during the 2010 members of the American ACF National Convention. Each Regional finalist will be awarded a full Culinary Federation. Chefs are invited to submit an original recipe for a convention registration. one-pot main course, 4 servings, made with a Riviana Foods, Inc. quick cooking rice variety. Preparation and cooking times may not exceed 30 Register to enter your ACF regional conference competition. Deadlines minutes. to enter are Feb. 12 for Northeast Region. Visit www.ACFChefs.org for Deadline to enter is Feb. 12. For more information visit more information. www.ACFchefs.org Across Down 2. Aromatic daisy-like flower used to 1. Narrow-leaved green herbage, make a hot beverage and also as sham- used as pasture for grazing animals. poo fragrance. 2. Good in sauerkraut, bread and soft 5. A plant of the genus Agrimony used in cheese spreads. the French liqueur Arquebuse. 7. Liquorice-flavored seeds or oil used in 3. Spanish missionaries used these cookies or cakes or pickles. pungent seeds to mark the Mission 8. Another species of Salvia, besides Trail in California. Sage, whose leaves are used for flavor- 4. 250,000 'threads' to the pound. ing. 6. The reddish fleshy growth that 10. Small Mediterranean evergreen tree covers the nutmeg. with small blackish berries and glossy 9. Commonly called monkshood and aromatic leaves used for flavoring. wolfsbane; deadly poison used in 11. An aromatic bitter herb used in candy and cough lozenges. arrows. 15. Licorice. 10. Some types are Lemon, Bee and 17. Dwarf Mediterranean annual long Gilead. cultivated for its aromatic seeds. 12. Name of this herb related to its 18. A plant of the genus Actaea having medicinal use for disorders of the conspicuous, acrid, poisonous berries eye. that are attractive to children. 13. Spice that is hallucinogenic when 19. Aromatic fresh or dried gray-green consumed in excess; popular among leaves used widely as seasoning for prison inmates, despite serious side meats, fowl and game etc. 20. Eurasian perennial herb with white effects. flowers that emit flammable vapor in hot 14. Herb name associated both with weather. candy and 'dough' manufacturing.. 21. Poisonous fetid Old World herb hav- 16. Pot marjoram. ing sticky hairy leaves and yellow-brown flowers; yields hyoscyamine and scopola- mine. How well do you 22. AKA: yarrow, field hop, old man's pepper, soldier's woundwort, thousand- seal. know Herbs? ECHO Page 6 CITY BEGINS ENFORCEMENT OF NEW MENU LABELING LAW On Monday, February 1, 2010, the will simply get a citation with no "What the health department has first phase of enforcement of Phila- penalty. A second offense car- done is taken the time to edu- delphia's new menu labeling law for ries a $150 fine. cate, and bring the restaurant Fast food Restaurants. chain owners up to speed." The author of the law, Council- City health inspectors are now en- woman Blondell Reynolds April 1st will bring enforcement of forcing one portion of the menu law Brown, says although it went requirement that the menus con- -- the requirement that calorie con- into effect January 1st, they tain information on saturated fat, tent be listed. waited until now to enforce, to trans fat, carbohydrates, and The law applies mainly to chain give restaurants time to pre- sodium. by KYW's Mike Dunn pare: restaurants, and first-time violators SO… YOU WANT TO WRITE A COOKBOOK! Standardize ing muffins." the baking bread. Cooking Method When writing a recipe, list the ingre- So how does the cook know when dients in the order they appear in the Do you preheat the oven, start the it's finished? Don't just give the preparation. Write out measure- grill, or season the pizza stone? time parameters. Cake recipes talk ments to avoid any confusing abbre- Not everyone reads through a about the toothpick test. Flans, I viations. When writing for the internet recipe before embarking on the learned, are done when they are in or non-American publications con- culinary adventure of making the the firm yet wobbly stage. sider using both metric and non- dish. Give your readers a bread - metric measurements, or providing a tell them up front what pans they Extra Information conversion rate. need and what they need to do to List substitutions. If your recipe for them before they are ready to sorrel soup can be made with spin- Most recipes list the ingredients in pour the batter, or grill the steaks. ach as a substitute, share that. Tell one of two ways. If you are using about garnishes. Will your whipped herbs, onions, or eggs, for example, The Process cream and orange mousse look you might list "one-quarter cup basil, My favorite cookbooks are the stunning with a mint leaf or thin washed and chopped," "one Vidalia ones that tell a story, either as an chocolate medallion placed on top? onion, sliced and sautéed," or "four introduction to the recipe, or dur- Serving suggestions are another eggs, beaten." Alternatively, you ing the paragraphs explaining the way to give your readers more than could list the ingredients and discuss steps. You can number the steps, they expect. Nutritional information the preparation in the how-to part of or write it as an explanation. In is always a bonus, and sometimes the recipe, i.e., one-quarter cup your pizza recipe, include the a requirement. Don't forget infor- basil, one Vidalia onion, four eggs. history of pizza, your history with mation on how to store it, or if it When using frozen or canned food, pizza, how to make thin, crisp tastes better the second day. list the size of the can or package. crusts or simple ways to make cheese-stuffed crust if you want Ready to submit? Tools Needed something new to feed your First, walk through the recipe as Unless you are writing recipes for an teens. You can weave your tidbits into the recipe - one cookbook on you've written in. Did you list two article or a cookbook on slow cook- ery, or stoneware pans, then you'll breads gave a recipe for making tablespoons butter but forget to tell want to list special tools, pans, or French baguettes with hard your readers to melt it? Did you appliances that will be needed to crusts. The key was to spray the have baking soda on the list of prepare each recipe. If the recipe is bread with water during the bak- ingredients but you never use it? for a chocolate, chocolate chip quick ing. The author shared that she Regroup, revamp, rewrite until it's bread, one way to write this part of had, unintentionally, spritzed wa- perfect. the recipe is "lightly butter a 9" by 3 " ter on the oven's light bulb caus- Continue on next page…. loaf pan or muffin tins if you are mak- ing the hot bulb to shatter all over VOLUME 7 ISSUE 2 Page 7 So you want to write a cookbook with let’s say Julia Child's lemon attached or for free. continued... cakes that you added something Last … Don't steal recipes. Do Copyright Stuff special to it for your own signature acknowledge your influences, read Did you know that the ingredients touch, give credit to her for originat- cookbooks published throughout of a dish cannot be copyrighted but ing the cake. If you want to publish the last two hundred years, and the preparation can? You can take someone else's recipe on a web- recognize that today's cookbook a traditional recipe, chicken Cordon site or in a magazine, newsletter or and magazine buyers may enjoy Bleu - and use the exact ingredi- book, write to the publisher, ad- reading more than cooking. Write ents found in countless other cook- dressing it to the permissions de- to that market, and you'll enjoy books, but write your preparation in partment, and state where, why success. your own words (or even with a and how you would like to use it. Excerpt from food writer:Pamela new approach. If you are so in love Permission may be given with a fee White http://www.food-writing.com ADVERTISE IN THE PROGRAM BOOK FOR CHARITY BALL American Culinary Federation Delaware Valley Chefs Association of Greater Philadelphia 3104 Jolly Road, Plymouth Meeting, PA 19462 Emailed a copy of the ad to the Ad book editor Christine Neugebauer @ email@example.com and send payment to: ACF PHILADELPHIA, DVCA Program Book Bring C/O Roger Kelly treasurer A friend in 707 Northridge Drive Norristown, Pa. 19403 the Food Make Checks or Money orders payable to ACF Philadelphia DVCA Industry to a ALL ADS MUST BE RECEIVED BEFORE February 15, 2010. AD PRICES AS FOLLOWS: meeting! FULL PAGE AD 4.5 BY 5.5 $350.00 ½ PAGE AD $200.00 ¼ PAGE AD $125.00 Business cards $75.00 One Line Message ad $10.00 __________________________________________________________________ Company Name _____________________________ Address: _____________________________ Contact Name _____________________________ Phone # _____________________________ Signature _____________________________ For more information contact Christine Neugebauer 610-358-0252 Examples of one liners Thank You for supporting the March of Dimes Congrats on your CEC certification AMERICAN CULINARY FEDERATION PHILADELPHIA CHAPTER P.O. Box 504 Plymouth Meeting , PA 19462 To submit an article, recipe or an announcement to the Echo, please contact the editor @215-850-6342 or email : firstname.lastname@example.org. Deadline for submission is the 20th of each month. "A strong positive mental attitude will create more miracles than any wonder drug."~ Patricia Neal~ VISIT www.ACFPHILLY.com Haiti Needs Your Help The greatest need is for monetary donations. Meeting places, times and information of what’s going on in Donate to the Red Cross online, or call 1-800- the chapter. Want to know who is a member? Check out the website! Red-Cross. You can also text “Haiti” to 90999 to donate $10. If you lost your Echo you can read it on line. For directions to a meeting check the website or email: A disaster could happen at any time or place. Are you pre- email@example.com pared to respond to your family or business needs in the event of an emergency? Dress Code for General Meetings Visit www.ReadyPA.org or www.Redcross.org for information Please remember that our meetings are gather- ings of professionals and as such appropriate Be apart of this innovative experience with be- dress is required. hind the scene exclusives . Visit the Chef Ses- Males and Females are to wear business attire or sions page on our website www.acfphilly.com Chef Whites. Check out the Session Blog at No Jeans, Sweats, Tee Shirts or Sneakers. http://blog.acfphilly.com/ . International Restaurant & Food Service Show 2010 at New York City’s Jacob K. Javits Convention Center, 655 W 34th Street, New York , NY. 2010. February 28 - March 2, 2010 To register on line go to: http://www.internationalrestaurantny.com The Ferdinand Metz Foodservice Forum with 20 sessions taught by industry experts encompassing restaurant operations, business strategies and the latest foodservice trends. 20th Annual Pastry Competition Japanese Demo Theater and Pavilion NY Wine Expo and more….. If you are a chef interested in hosting a culinary demonstration, please email Terri Sheridan at firstname.lastname@example.org. Please include your biography, resume and headshot. Good Food & Great Education and Fun!