Name:

Certification: CCC- Coming Soon

Present Employment:  Chef de Cuisine – The Peabody Hotel Group / 2010 – present. Orlando, FL

Previous Employment: Chef de Cuisine – Fisher Island Club / Miami, FL

Schooling/Training: Johnson and Wales University / North Miami Campus

Mentor Chefs: Alex Rosado – Executive Chef/ Little Palm Island Resort, John Sully- Corporate Chef / Royal Caribbean Cruise Line , Alfred Portale-Chef Owner / Gotham Steak and Gotham Bar & Grill, Michael Pirolo-Chef Owner Pubbelly & Macchialina Taverna Rustica

How did these Chefs impact your career?

They truly taught  me to appreciate the essence of a refined palate, the evolution of flavors throughout a consistent technique and the attention to detail. Also to understand sense of urgency on the field at all times and to create, execute a memorable experience in search of appreciation and guest fulfillment without short cuts.

Favorite dishes to prepare:

Fresh Fish, from a local Yellow Tail Snapper to a Hawaiian Blue Fin Tuna Toro, it’s a unique experience to prepare and understand such a delicate ingredient and the memorable result behind them.

Favorite foods to eat:

Steak’s and Chop’s .Truly enjoy the experience from a properly cooked Meat, Pork or Lamb. Truly fascinated with the culture and history behind each animal individual process.

Favorite cook book?

Alinea by Grant Achatz, Culinary Artistry and The Flavor Bible by Andrew Dornenburg, Perfect Parings by Evan Goldstein to mention a few.

Ingredients you could not live without?

Butter and Lemon. For me they are key components for the beginning and ending of a remarkable recipe.

What gives you pleasure on the job every day?

My daily inspirations to vastly surpass my guest and audience expectations leading them to crave more! Every day I have amazing opportunities, memories and experiences in which I’ve learned, grown, adapted, and succeed in multiples areas of Hospitality Food & Beverage operations in the last 16 years, and the opportunity of sharing this experience with my associates, guest and peers is really enjoyable and rewarding.

What advice do you have for new Culinarians?

To believe in themselves, anything is possible. Just have to work harder every time to achieve your individual professional goals. Continuous reading and research is definitely the key of success. TASTE everything that comes out of your station or kitchen. Live & Learn!

Salary offered will be based on experience. Please email your resume to:

Chef Helmut F.J. Holzer CMC-GMC
VP.Corp. Executive Chef R&D
Atlanta Foods International
hholzer@atlantafoods.com

The ACF Master Chef Challenge (K-9 Professional Category) took place on April 24, 2012 at the Wind Creek Hotel & Casino in Atmore, Alabama with 14 professional competitors and 6 Junior competitors.

Again, congratulations on your First Place Gold Medal, Dawn!

_______________________________________________

Dawn shares her award-winning recipe with us…

Buttermilk-poached snapper
andouille grits cake, endive-apple slaw with sweet tea vinaigrette, bouillabaisse beurre blanc, fried oyster, smoked tomato concasse, wilted greens

Andouille grits
1/2 cup yellow (coarse ground) grits
1 cup chicken stock, divided
1 tablespoon rendered andouille oil
1 small shallot, minced
1 large garlic clove, minced
1/2 teaspoon kosher salt
1/2 cup half and half
 
Smoked tomato
1 beefsteak tomato, peeled
1/4 teaspoon kosher salt
fennel fronds
 
Buttermilk-poached snapper
1 quart low fat buttermilk
1 bunch fresh thyme
1 bay leaf
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
4 (3 1/2-oz) snapper fillets
 
Endive-apple slaw, sweet tea vinaigrette
1 teaspoon apple cider vinegar
2 tablespoons olive oil
2 tablespoons brewed sweet tea
1 garlic clove, minced
1 ounce julienned endive
1/2 ounce julienned Granny Smith apple
1/2 ounce julienned fennel
 
Bouillabaisse beurre blanc
2 tablespoons white wine vinegar
2 tablespoons clam or mussel liquor
1/4 teaspoon pernod (optional)
2 teaspoons tomato paste
1/2 teaspoon saffron
1 small shallot, minced
8 tablespoons unsalted butter, divided
 
Wilted chard and baby Romaine
1 teaspoon olive oil
1 garlic clove, smashed
3 large chard leaves, chopped
1 bunch baby Romaine
 
Fried oysters
14 ounces olive oil
1/4 cup brown rice flour
2 tablespoons all-purpose flour
pinch kosher salt
1/2 cup seltzer
4 shucked oysters
 
For the grits, soak grits in 1/2 cup of the stock overnight. In a small saucepan heat oil over medium heat until shimmering. Add shallots and salt; cook, stirring occasionally, until translucent, about 2 minutes. Add garlic, cook until fragrant, about 30 seconds. Add grits and remaining stock; stir vigorously until grits reach the first starch phase, about 3 to 4 minutes. Add half and half, stir vigorously 3 to 5 minutes or until tender. Remove from heat, transfer to a parchment-lined hotel pan; keep warm until ready to serve.
 
For the smoked tomato, remove the outer portion of tomato meat; discard seeds. Place tomato in smoke box. Place salt in smoke box; ignite chips and cover box. Let stand 20 minutes. Remove tomato and salt from smoker, cut tomato into fine dice. Season with smoked salt to taste just before serving and garnish with fennel fronds.*
 
For the buttermilk-poached snapper, using a paper towel, pat fish dry. Roll fish into rounds, set aside. In a small straight-sided sauté pan heat buttermilk, thyme, bay leaf, garlic, salt and peppercorns over medium-low heat until liquid registers 155 degrees F on an instant-read thermometer. Submerge snapper in buttermilk and cover with a buttered parchment round. Remove pan from heat. Cover and let stand 30 minutes. Uncover and flip fish. Cover and keep warm in poaching liquid until ready to serve.
 
For the endive-apple slaw with sweet tea vinaigrette, in a small bowl whisk together vinegar, oil, sweet tea and garlic; add salt and pepper to taste. In a small bowl toss together endive, apple, celery, and vinaigrette. Season with salt and pepper to taste. Refrigerate until ready to serve.
 
For the bouillabaisse beurre blanc, in a small saucepan whisk together vinegar, liquor, pernod, tomato paste, saffron and shallot over medium heat. Bring to boiling. Cook, stirring occasionally, until reduced to 1 tablespoon, about 4 minutes; strain mixture and return liquid to pan. Reduce heat to low. Whisk in 8 tablespoons of butter, one at a time, until mixture is thick. Remove from heat; keep covered until ready to serve.
 
For the wilted chard and Romaine, in a small sauté pan heat oil over medium heat until shimmering. Add garlic and chard, cook until chard begins to wilt, about 2 minutes. Remove pan from heat, remove garlic. Toss in lettuce and season with salt to taste. Cover with parchment; set aside, keep warm until ready to serve.
 
For the fried oysters, pat oysters dry; set aside. In a small saucepan heat oil over medium-high heat until temperature registers 380 degrees F on an instant-read thermometer. Meanwhile, in a small bowl whisk together flours and salt; stir in seltzer until well mixed. Dip oysters in batter. Transfer oysters to hot oil; fry until golden brown, about 2 to 3 minutes. Remove oysters from oil and transfer to a cooling rack. Season with salt to taste.
 
To plate, place a small pool of beurre blanc on plate. Using a ring mold, spoon grits on top of sauce to form a cake. Place snapper on top of grits, top with slaw. Place oyster on top of slaw, top with smoked tomato, garnish with fennel fronds. Place greens to the side of sauce.
 
*Regular diced tomato can be substituted if smoking is not an option.

Chefs in action

The American Culinary Federation has a unique opportunity for culinary students and apprentices: the Lead Like “Mike” contest.

ACF students and apprentices are invited to enter the Lead Like “Mike” Contest by May 2 for the chance to access culinary leaders and top-notch networking opportunities at the 2012 ACF National Convention in Orlando, Fla. One student will be selected to attend convention and be mentored by ACF National President Michael Ty, CEC, AAC, July 13-18. This individual will experience ACF’s national convention from the president’s perspective, from attending behind-the-scenes meetings with board members and sponsors to the lavish American Academy of Chefs dinner.

Applications are due May 2. Five finalists will then be selected for phone interviews. The winner will be announced by June 6, and will receive airfare to Orlando within the continental U.S., accommodations at the Orlando World Center Marriott and a full convention registration. Application

Applicants must be:

§  A first-, second- or third-year full-time culinary student enrolled in either a degree-granting, diploma or certificate postsecondary culinary program, or an ACFEF Apprenticeship Program.

§  An ACF member in good standing (dues paid) since January 31, 2012.

§  At least 18 years old.

§  Available July 13–18, 2012.

§  Organized, punctual and personable.

§  A leader who can communicate well with diverse groups and maintain a professional image.

To enter, the following needs to be submitted:

§  A completed and signed application.

§  A 500-word essay in English, no smaller than 12 point font, describing how this mentoring opportunity will help you achieve your goal of being a culinary leader. The essay must be an original work and should not reference Michael Ty more than twice.

§  A high-resolution color photo in appropriate chef apparel.

§  A signed letter of endorsement from your department chair and/or school/apprenticeship director on official letterhead.

Last year’s winner, Kristin Swaggart, CC, a member of ACF Northwest Wine Country Chapter, went on to graduate from Walla Walla Community College, Walla Walla, Wash., in June 2011, and was hired as chef/culinary director at J. Bookwalter Winery & Bistro in Richland, Wash. She attributes this mentorship as a large part of why she received the job.

Please do not hesitate to contact me if you or your students have any questions at pcarroll@acfchefs.net, or (800) 624-9458 ext. 147 or (904) 484-0247.

Sincerely,

Patricia A. Carroll

Director of Communications, American Culinary Federation, Inc.

180 Center Place Way St. Augustine, FL 32095

Direct (904) 484-0247 – (800) 624-9458 Ext. 147

www.acfchefs.org

Orlando Taste of Compassion

Greetings Chefs, Culinarians, and Colleagues!

Spring is here and the cool weather is gone. I look forward to cooking with ingredients that truly showcase their flavors during the Spring season such as fava beans, asparagus, morel mushrooms, artichokes, peas, sorrel, and lamb.

Many things have happened this month in regards to the Board of Directors. First, Chef Russell Scott, CMC, 2nd Vice President/Certification Chairperson has accepted the Dean of Education position at The Culinary Institute of America at Greystone in St. Helena, Ca. Chef Russell has contributed immensely to the ACF Central Florida Chapter especially with the Certification Program. His presence in the Central Florida area will surely be missed. I wish Chef Russell the best of luck in his new endeavor.

Second, I am pleased to announce that I have appointed Chef Keith Esbin as the new 2nd Vice President effective immediately. Chef Keith has done a lot for our Chapter by hosting the Student Seafood Relay competition for the past three years, recruiting new members wherever he goes, and acquiring raffle prizes, just to name a few. He’s always enthusiastic and passionate about what he does.

Third, I have also appointed Chef Marcus Herrington as the new Certification Chairperson. Marcus has done numerous certification evaluations with the Gulf to Lakes Chapter for many years and I am confident that he will continue to steer the Certification Program forward. Please congratulate the two Chefs in their new roles.

And fourth, joining the Board of Directors, I have appointed Dawn Viola as the new Educational Chairperson, replacing Chef Mike Lodge. Ms. Viola graduated from Valencia Community College’s Culinary Program, has a marketing background and is currently a food writer and also serves as a board member for Slow Food Orlando. Ms. Viola will be an asset to our Chapter.

Roy Briggs, our Elections and Administrative Review Chairperson had surgery and is now out of ICU. I wish him a speedy recovery and hope to see him out and about in the community again.

I would like to give a warm welcome to our newest Professional members in the Chapter: Ingrid Alexander, Valerie Enters, John Everson, Christopher McDale, Elizabeth Morvay-Leh, Charles Engelsher, and Wilmarie Rivera.

Our chapter event schedule is looking busy next month. We’ll start April off with the monthly meeting on April 2nd at Allstate Food Marketing (AFM) starting at 7:00pm. Address is 2251 Lynx Ln #10, Orlando, FL 32804. You will not want to miss this meeting because our educational seminar will feature Michael Bresnahan with 3 Boys Farm in Ruskin, FL. He will introduce everyone to their award-winning certified organic hydroponic growing systems (the only one in the State) and products. Dawn Viola will follow, on behalf of Slow Food Orlando, with menu tips for using organics and staying within budget, local farm resources for organic produce, meats, seafood and dairy, hydroponic information and marketing/PR tips for gaining the type of media exposure that can offset the cost of organics, including press release templates. You’ll be able to sample freshly prepared salads from 3 Boys Farm.

Next, on Friday, April 13th, three Chefs from our Chapter will be judging the food at the Bacchus Bash. The event will be held at the Orlando Premium Outlets on Vineland Ave from 5pm-10pm. Stop by to taste some of the area’s best food and beverage offerings. Bacchus Bash is a Charitable Event benefiting Central Florida Hospitality Education.

And finally, on Tuesday, April 17th, is the 10th Annual Taste of Compassion Street Party at the First Presbyterian Church in downtown Orlando from 6pm-9pm. This charity event supports two organizations (Compassion Corner and Central Care Mission) committed to Changing the Faces of Our City –One Life at a Time and the ACF Central Florida Scholarship Fund.

I hope to see you at the next meeting!

Happy Cooking!
Nora Galdiano, CEC, ACE
ngaldiano@gmail.com

Festival of Chocolate

First, the chocolate news…

The annual Festival of Chocolate approaches! This decadent event will be held in Orlando on April 27th thru 29th. Click here for a copy of the brochure. They are looking for student teams to compete on Friday, April 27th in a dessert plating competition. They are also having a wedding cake decorating competition on Saturday, April 28th, and a chocolate cookie competition on Sunday, April 29th. The venue is the UCF campus in Orlando. Check our their Facebook page here: www.facebook.com/festivalofchocolate or watch video highlights of the event: www.festivalofchocolate.com

Then, the duck news…

Win big cash for your duck recipe! Annual Discover Duck Recipe Contest for Professional Chefs and Culinary Students! Prizes from $1500 to $5000! The contest is sponsored by Maple Leaf Farms and runs from March 1st through June 8th, 2012. This year they are looking for original “small plate” recipes – enticing, shareable dishes that showcase the flavor and versatility of duck. So, think outside the box, and start cooking. Click here for a 2-page flyer with all the details for you to enter this contest.

And finally, the awards!

The Orlando Sentinel’s Culinary Hall of Fame is in its 5th year. This annual list recognizes “those who have made contributions to how Central Florida eats, drinks and dines.” Ten honorees are selected each year, and the Class of 2012 includes a few of our own ACF/CFC members. Big congratulations go to:

• Chef Reimund Pitz: “a tireless chef-mentor, champion of classical cooking techniques and current proprietor of Le Coq Au Vin restaurant on South Orange Avenue in Orlando”
• Chef Constantine “Gus” Stamatin: “came to Central Florida from Connecticut in 1956 and quickly built a reputation as a mentor and teacher”
• Chef Johnny Rivers: “It seems fitting that a man who wanted to be a sculptor has carved out a career of distinction”

Click on each winning member’s name to view the full article written about each one. For a full list of this year’s winners, visit the Orlando Sentinel article here. Congratulations again to all winners!

Sincerely,
Joe Alfano, CEC
1st Vice President & Communication Chairperson

Location: Latin Quarter at Universal CityWalk – Voted Foodie Awards Best Latin Restaurant – Come join the fun!

Contact: Chef Marcos Colon at 407-224-2162

Location: The Technical Education Center of Osceola in Kissimmee is currently looking for a full time Culinary Arts Instructor for our programs.

Application Contact: This position is available immediately, and anyone interested can send their resume to either thatej@osceola.k12.fl.us or newellro@osceola.k12.fl.us.

Location: Reynolds Plantation, located between Atlanta and Augusta, is a 14,000-acre golf and lake community with more than 80 miles of shoreline on Lake Oconee.  Reynolds Plantation features 117 holes of championship golf, award-winning dining, swimming pools, tennis courts, pedestrian trails, four full-service marinas and the 38,000-square foot Lake Club and tennis center.

Dining: World-class dining in a range of culinary styles greets members and guest at The Plantation Grille, The Landing, Kathy’s Café at The Lake Club, and The Creek Club. The Landing at Reynolds Plantation and The Plantation Grille are open to the public, while Kathy’s Café, Infinity Pool Bar, and the Creek Club are member-only. For the golfer on the go, the clubhouses snack bars serve a variety of sandwiches and soups.

Responsibilities: The Chef de Cuisine will be responsible for all aspects of the culinary operations at Reynolds Plantation.  Responsibilities included the day to day operations, budget planning, maintaining cost controls, menu planning, purchasing and inventory.

Requirements: The working chef’s position demands consistency on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. Applicant should also work well under pressure, be organized, flexible, self-motivated, problem solver and willing to work long hours.  Must be able to both give clear direction and follow directions that are given.

Requirements include a minimum of 5 years full-service, high quality resort, hotel or club experience. Culinary school graduate or demonstrated talent and success in a progressive position as Executive Chef required.  Candidate will have working knowledge of all areas of restaurant operations from front of the house to back of the house.  Ability to train, lead, build a team and motivate staff is key.

Application Contact:
Reynolds Plantation
1000 Vista Drive, Suite 102
Greensboro, GA 30642
(Phone)  706-467-1269
(Email)  csteverson@reynoldsplantation.com
Apply online at www.reynoldsplantation.com
https://home.eease.adp.com/recruit/?id=1025101

Location: First Coast Technical College needs a culinary instructor ASAP for its Sumter and Polk County correctional facilities. It starts off as a temporary position but could lead to a permanent position.

Application Contact: Please contact Chef David Bearl CCE , ACE, AAC for more information. His email is david.bearl@fctc.edu and the rest of his contact is listed below.

David S. Bearl, CCE, ACE, AAC
Director of College Advancement
904-547-3320
904-669-1340 cell
904-547-3376 fax
Von Raburn – Administrative Assistant
904-547-3321