February 2008 - American Culinary Federation Long Island Chapter

American Culinary Federation Long Island Chapter
ACFLI Newsletter
February 2008
Did You Know…
Tea is said to have been
discovered in 2737 BC
by a Chinese emperor
when some tea leaves
accidentally blew into a
pot of boiling water
A Message From the President
Breaking Down The Doors
President’s
Message
1
Recipes of the Month
2
NYS Bakers
Scholarship Application
3
Awards Dinner
4-7
Winter Calendar
7
About the ACFLI
8
We have been accused of being the Old Boys
Club, Self Serving and many other not so nice or
true accusations. It is the farthest from the truth.
Less than ten years ago I walked into the
Weeping Willow Restaurant to my first ACFLI
meeting, and was greeted with open arms. At
that time I knew of many of the members, but
only knew one or two of them personally. Now
many of my closest friends and business
associates are men and women that I met in that
room that night Right from the beginning I was made to feel a part of by
the group that would significantly influence my career over the next
decade. At first I would just sit in the back and listen to the agenda of the
evening, but being who I am, it wasn’t long before I asked for a shot at
the demo of the month and to my surprise, I was answered with a sure
thing, “great to have you on board.” It was not much later, certainly
within my first eighteen months of joining that I was asked to join the
board of directors and that’s how I started on the journey to where I am
today. You see, there really weren’t any doors to break down then and I
don’t believe there are any now. All you have to do to be recognized in
our organization is to stand up and let us know who you are. I am the
first to put out my hand and welcome new people and as far as I am
concerned, no one is better than anyone else and we’re all here to further
our education and to sharpen our skills. So I ask any and all who are
interested to come on down to our next meeting, see what’s going on and
by all means, jump right in and get involved. And if by chance you
should feel there are any doors in your way, please give me a call and I’ll
make sure that they are always unlocked.
8
Chris Neary CEC, CCA
President ACFLI
Ice tea was introduced
in 1904 at the World's
Fair in St. Louis.
The tea bag was
introduced in 1908 by
Thomas Sullivan of
New York.
Inside this issue:
Sponsorship
Opportunities
PAGE 2
A C F LI NE WS LE TT ER
Cooking with Executive Chef
Christopher Neary CEC, CCA
Chilled Pappardelle with Lemon and Pine Nuts
INGREDIENTS1 lb. Pappardelle (cooked)
1/4 Cup Lemon Zest
1/2 Oz. Lemon Oil
4 Oz. Extra Virgin Olive Oil
1/2 Oz. Garlic Oil
2 Cups Micro Basil
2 Oz. Lemon Juice
1/2 Cup Chopped Parsley
2 Cups Toasted Pine Nuts
Salt—To Taste
Pepper– To Taste
DIRECTIONS1. Cook and cool the pasta
2. Toss pasta with lemon zest,
lemon oil, extra virgin olive
oil, garlic oil and lemon
juice.
3. Mix in parsley, basil and
pine nuts.
4. Season with salt and pepper.
MANGO & PAPAYA SALSA
INGREDIENTS-
DIRECTIONS-
4 Cups Mango, 1/4” Dice
1. Combine all ingredients in
stainless steel bowl and
mix well.
4 Cups Papaya, 1/4” Dice
1 Cup Red Onion, 1/4” Dice
1 Cup Red Pepper, 1/4” Dice
2. Store in shallow container,
label, date and refrigerate.
1/2 Cups Jalapeno, 1/8” Dice
3. Let cool before serving.
1/4 Cup Ginger, Fresh Minced
2 Tbsp Garlic, Fresh Minced
1 Cup Cilantro, Fresh Chopped
3 Tbsp Cumin, Ground
1/4 Cups Brown Sugar
1/2 Cup Fresh Lime Juice
1 Cup Olive Oil
A C F LI NE WS LE TT ER
PAGE 3
ATTENTION ALL STUDENTS!!!
This year the NYS Bakers Association will be sponsoring a Baking Competition to be held at the Artisan
Baking Center, 36-46 37th Street, Long Island City, NY. Tel # 718-392-0025 Fax# 718-392-1173
http://www.artisanbakingcenter.org.
Requirements: Applicants must meet the following criteria:
1. Must be ages 17-20 years old
2. Must be currently enrolled in the C-Cap Baking Program or currently enrolled in any government funded
Baking Program as a potential graduating senior. Must have proof of enrollment in a baking program by
submitting a letter of attendance with the school’s letterhead attached to the application.
Competition Rules:
All applications must be mailed to:
Aaron Wasserman c/o Teena’s Cake Fair ● 1568 Ralph Avenue ● Brooklyn, NY 11236 ● Fax 718-763-9101
Applications must be received by March 23, 2008. Recipes must be submitted prior to competition and
e-mailed to Joe Gifoli at GourmetBake@Hotmail.com. All ingredients must be included in the submitted
recipe. Applicants can bring their own ingredients pre-scaled or the Artisan Baking Center will provide
ingredients unscaled. All ingredients must be mixed on the premises. Competition categories are Six Assorted
Decorated Cup Cakes; Butter Cream Decoration & Quick Breads. Competition will take place Wednesday,
April 2, 2008 from 12 – 4 PM. Judging for this competition will be based on taste, showmanship, presentation
and cleanliness (organizational skills). Prizes are 1st place $3,500 to school of choice; 2nd place $1,500 to
school of choice & 3rd place $1,000 to school of choice. There will also be individual cash prizes: 1st place
will receive $500, 2nd will receive $300, 3rd gets $200.
APPLICATION for the New York State Manufacturing Retail Bakers Association
BAKING COMPETITION
Applicant full name
Home Address
Home Phone
Cell phone
E-mail Address
Date of Birth
Current School
Prior School-ing
PAGE 4
A C F LI NE WS LE TT ER
ACFLI 15th Annual Awards Dinner
This year, the 15th Annual Awards Dinner was held at Chateau Briand in Carle Place, NY
honoring the best of the best here on Long Island. We had our most successful Dinner to
date and couldn’t have pulled it off without the help and support of Chef Edilerman Molina,
CEC; Chef Peter Lessing, CEC, CCA; Chef Mario Cioro and the entire staff of the Chateau
Briand. A recap of the evening...
Volunteers Clare Hollywood
(ACFLI) and Lorraine Spina
helped throughout
the evening
Reception Room at
Chateau Briand
Among the honored guests,
Lackmann Culinary Services
Attendees enjoyed the lavish
cocktail hour
A C F LI NE WS LE TT ER
PAGE 5
James Pineau
receives the
ACFLI Member
of the Year
Award
Student volunteers contributed
to the evening’s success
Christopher Neary CEC, CCA
President, ACFLI
Presents Lauren Battista and Richard
Doscher with their
Slavin Scholarships
Mr. & Mrs. Barry Slavin Present
the ACFLI with their Annual
Jeffery Slavin Memorial
Scholarship Fund
Student Michelle Dwyer receives the ACFLI
Student Member of the Year Award
A C F LI NE WS LE TT ER
PAGE 6
John King, of J. Kings
Foodservice, receives the
Outstanding Sponsor of
the Year Award
Larry Weiss
CCC, CCE, AAC
receives the
Culinary
Educator
of the Year
Awards
Erik Weiss receives the
Vendor of the Year
Award on behalf of
Gotham City Hospitality
A C F LI NE WS LE TT ER
PAGE 7
Andrew & Mathew
Lackmann
(of Lackmann
Culinary Services)
are honored with
the ACFLI
Culinary
Excellence Award
Executive Chef
Edilerman Molina,
CEC receives top
honors as the ACFLI
Chef of the Year
WINTER CALENDAR
FEBRUARY
MARCH
4th– Member Meeting ● Melville
Marriott 6:00 pm ● Sugar Work
Creations by Chef Grant Ripp
3rd– Member Meeting ● Melville Marriot
6:00pm ● Demo TBD
26th– BOD Meeting ● Melville Marriot
6:00 pm
25th– BOD Meeting ● Melville Marriot
6:00pm
10th– 15th Annual Evening of Good Taste ●
Crest Hollow Country Club
The ACFLI was founded by nineteen Long Island chefs, whose
common goal was to amplify the ACF's commitment to training,
education and humanitarian efforts here on Long Island. Today, the
ACF Long Island Chapter has over 200 active, junior, student and
associate members and growing.
A few of our programs...
PO Box 121
East Rockaway, NY 11518
Phone: 516-887-2738
Fax: 516-887-2738
E-mail: cheftotf@optonline.net
We’re on the web!
www.lichefs.com
To further the ACF's commitment to humanitarian efforts, the
ACFLI has developed the "Adopt A Kitchen" program. In this
innovative endeavor, ACFLI chefs volunteer as "consultants" to
many of Long Island's soup kitchens advising on subjects ranging
from food preparation and purchasing to sanitation. The ACFLI was
awarded a plaque by the "Every Fifth Child Campaign" for its
outstanding work in developing the "Adopt A Kitchen" program.
At the ACF national convention in San Antonio, Texas the ACFLI
was presented with the "Little Oscar" award form the National
Office of "The Chef and the Child Foundation." This award
recognizes the most outstanding chapter in the country for work that
benefits the organization.
The ACFLI Certification Program has been assisting chefs to attain
professional certification. Our goal is that one day, every chef on
Long Island will be certified. The future is clear -- ACF certified
chefs will be perceived synonymously with high quality food and it
will not be uncommon for customers to inquire about the
certification of every restaurant's chef .
THANK YOU TO OUR SPONSORS!!!
J Kings Foodservice Professionals
Gotham City Hospitality
M. Slavin & Sons Fish
The Melville Marriott
TO BECOME A SPONSOR OF THE ACFLI
Visit our website at www.lichefs.com
Click on Sponsors
Look for Link to Corporate Sponsorship Information