On the Menu. Vol. XII, Issue 25 December 15, What's Hot 2015 Culinary Forecast. Hot Topics at ChefConnect: Baltimore

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Vol. XII, Issue 25 December 15, 2014 What's Hot 2015: Local Sourcing, Environmental Sustainability and Healthful Kids' Meals Each year, the National Restaurant Association surveys American Culinary

Healthful kids' meals 5. Natural ingredients/minimally processed foods 6. New cuts of meat 7. Hyper-local sourcing 8. Sustainable seafood 9. Food wasted reduction/management 10.

1 Vol. XII, Issue 25 December 15, 2014 What's Hot 2015: Local Sourcing, Environmental Sustainability and Healthful Kids' Meals Each year, the National Restaurant Association surveys American Culinary Federation chefs to reveal the top menu trends for the coming year. Top 10 food trends for 2015 : 1. Locally sourced meats and seafood 2. Locally grown produce 3. Environmental sustainability 4. Healthful kids' meals 5. Natural ingredients/minimally processed foods 6. New cuts of meat 7. Hyper-local sourcing 8. Sustainable seafood 9. Food wasted reduction/management 10. Farm/estate branded items On the Menu What's Hot 2015 Culinary Forecast Hot Topics at ChefConnect: Baltimore 2015 ACF Regional Culinary Salon Semifinalists Learn about Hazelnuts Give the Gift of ACF Membership ACFEF News Update Your ACF Information for a Chance to Win New Mobile-friendly TCI to Debut in January In The News Recipe of the Week Free Shipping from NewChef in Dec. For more information on which foods, cuisines, beverages and culinary themes will be hot trends in 2015, visit Restaurant.org/FoodTrends.

Hot Topics at ChefConnect: Baltimore As the top food trends of 2015, vegetarian plates, locally sourced produce and sustainable seafood are topics that will be discussed at ChefConnect: Baltimore,

At ChefConnect: Baltimore: - Join Mike Miello, executive chef/food Fanatic, US Foods, New York; and Rocco Paradiso, executive chef/food Fanatic, US Foods, Fort Mill, South Carolina, for a four-course

create delicious and healthy vegan entrees and desserts with Ronald Pickarski, executive chef/president, Eco-Cuisine, Boulder, Colorado Learn more about the presenters for ChefConnect: Baltimore and

ADVERTISEMENT Center for the Advancement of Foodservice Education (CAFÉ) 2015 Events for Educators 3rd-Annual Deans and Directors Retreat February 20-22 Kendall College, Chicago Theme: What Are Your

2 Hot Topics at ChefConnect: Baltimore As the top food trends of 2015, vegetarian plates, locally sourced produce and sustainable seafood are topics that will be discussed at ChefConnect: Baltimore, Feb ! At ChefConnect: Baltimore: - Join Mike Miello, executive chef/food Fanatic, US Foods, New York; and Rocco Paradiso, executive chef/food Fanatic, US Foods, Fort Mill, South Carolina, for a four-course vegetarian tasting menu - Learn about farmed versus wild fishing methods and the vegan alternatives from James Corwell IV, CMC, executive chef, The Pacific-Union Club, San Francisco - Discover how to create delicious and healthy vegan entrees and desserts with Ronald Pickarski, executive chef/president, Eco-Cuisine, Boulder, Colorado Learn more about the presenters for ChefConnect: Baltimore and take advantage of early registration rates at ADVERTISEMENT Center for the Advancement of Foodservice Education (CAFÉ) 2015 Events for Educators 3rd-Annual Deans and Directors Retreat February Kendall College, Chicago Theme: What Are Your Measurements of Success Presentations include "Building a Team," "Building a Community," "Building an Effective Assessment Program," "Building a Brand" and more by Joe D'Alessandro, Paul Sorgule, Ari Weinzweig, others. In The News Lebanon Daily News, LCCTC instructor receives prestigious award Brian Peffley, CEPC, CCE, AAC, a chef instructor at Lebanon County Career and Technology Center, received the 2014 Carl J. Schaefer Award from NOCTI for excellence in career and technical education. Registration includes opening reception, lunches, breaks, transportation to/from hotel, ACF continuingeducation hours. Click here for agenda, registration and lodging info. ** Limited to 50 attendees! ** Competitions are Here: 2015 ACF Regional Culinary Salons The Southeast and Northeast Region semifinalists have been chosen. He is currently pursuing a master's degree in Workforce Education and Development, as well as a director certificate at Penn State University. Congratulations chef!

Culinary Salon January 17-18, 2015 Erie Community College, Williamsville, New York Peffley works with Cedar Crest High School students at LCCTC's

Hazelnuts: December's Ingredient of the Month Also known as cobnuts or filberts, hazelnuts have a firm, crunchy texture and a sweet, buttery flavor

Include ground hazelnuts in stuffing and breads and sprinkle over vegetables for a subtle nutty flavor.

oregonhazelnuts.org. Give the Gift of ACF Membership!

Member benefits include: - Networking opportunities with top chefs, industry pros and executives across the U.S.

3 See who made the cut here. ACF Southeast Region Culinary Salon January 10-11, 2015 Le Cordon Bleu College of Culinary Arts in Atlanta, Tucker, Georgia ACF Northeast Region Culinary Salon January 17-18, 2015 Erie Community College, Williamsville, New York Peffley works with Cedar Crest High School students at LCCTC's Hilltop Cafe. Hazelnuts: December's Ingredient of the Month Also known as cobnuts or filberts, hazelnuts have a firm, crunchy texture and a sweet, buttery flavor profile. They may be small, but they are full of vitamins, minerals and healthy fats that support heart, bone and skin health. Include ground hazelnuts in stuffing and breads and sprinkle over vegetables for a subtle nutty flavor. Learn more, including a tasty recipe for Grecian Pasta, at ww.acfchefs.org/iotm. Provided in partnership with Oregon Hazelnut Industry Office, Give the Gift of ACF Membership! ACF membership is the perfect way to recognize and support a colleague, friend or loved one's commitment to the culinary industry this holiday season. Member benefits include: - Networking opportunities with top chefs, industry pros and executives across the U.S. - Digital access to current and past issues of The National Culinary Review - Up to $400 savings on ACF certification and conference registration fees - Discounts from our Members Advantage Program partners Recipe of the Week ACF's recipe collection allows you to input, rate, share, search and save recipes. Make this Red Berry Breakfast Risotto on chilly December mornings. ACF membership is a gift that will give back all year long! To purchase a gift membership, please call the ACF Membership Department at (800) Your gift will Don't forget to enter your own recipes at for a chance to be featured in the

include a membership card, proud member sticker and ACF patch. next TCI! American Culinary Federation Education Foundation Meetings and News The ACFEF Accrediting Commission will meet Jan.

At this meeting, Bryan Frick, CEC, AAC, corporate executive chef, Nestle Professional, Orlando, Florida, will be inducted as chair of the ACFEF Accrediting Commission committee.

College, North Charleston, North Carolina, will be chair elect. Four new members will be joining the committee, Jacqueline Hamilton, CEC, AAC, senior executive chef, U.S.

4 include a membership card, proud member sticker and ACF patch. next TCI! American Culinary Federation Education Foundation Meetings and News The ACFEF Accrediting Commission will meet Jan to review 33 self-study programs and 60 school programs for accreditation. At this meeting, Bryan Frick, CEC, AAC, corporate executive chef, Nestle Professional, Orlando, Florida, will be inducted as chair of the ACFEF Accrediting Commission committee. Chris Koetke, CEC, CCE, MBA, vice president, school of culinary arts, Kendall College, Chicago, will be the immediate past chair and Michael Carmel, CEC, CCE, department head, Trident Technical College, North Charleston, North Carolina, will be chair elect. Four new members will be joining the committee, Jacqueline Hamilton, CEC, AAC, senior executive chef, U.S. Olympic Committee, Colorado Springs, Colorado; Eugene Fritz Ed.M., CEO/founder, CulinaryEd Consulting, LLC., Bend, Oregon; Nick Spinelli, CEC, global culinary innovation chef, The Culinary Network, Inc., Racine, Wisconsin; and Lancy Young, Ed.D., executive director, Fulton County Schools, Atlanta. Additionally, the ACFEF Accrediting Commission Secondary Certification Subcommittee will review 12 programs for ACFEF Secondary Certification on Jan 16, and the ACFEF Apprenticeship Committee will meet Jan. 17. Free Shipping from NewChef in December Use Code: ACFDEC14 at checkout through Dec. 31 to receive free shipping from NewChef! Learn more about ACFEF Accreditation here. Update Your ACF Information for a Chance to Win The ACF Members Only page provides you with quick and easy access to the ACF Members Advantage Program and allows you to update your contact information and demographic data, transfer chapters and download valuable resources. Log in now to review your profile information and be entered in a drawing for a $25 Visa gift card when you update your demographic information by Jan. 31! Visit or acf.newchef.com. New Mobile-friendly TCI to Debut in January Get ready for a new and improved version of The Culinary Insider in 2015! TCI will soon be readable on mobile devices as well as your desktop.

Register Today for ChefConnect: Baltimore. At ChefConnect: Baltimore. Don't wait any longer! Check out who's presenting at ChefConnect:

Register Today for ChefConnect: Baltimore Don't wait any longer! Check out who's presenting at ChefConnect: Baltimore and register today. At ChefConnect: Baltimore -- Create a chocolate sculpture with