 August 21, 2005 |
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DayMark = Safety Solutions
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  Chef of the Month: Chef Edward G. Leonard, CMC, AAC
Chef Edward G. Leonard, CMC, AAC is the immediate past President of the American Culinary Federation and Executive Chef at the famed Westchester Country Club in Rye, New York. Chef Leonard has spent the last 25 years working in the cooking profession and is one of only 72 Certified Master Chefs in the United States.
His family is from Naples, Italy and he was taught a long time ago that we live to eat, whereas in other countries people eat to live. Good food is life, and life is good food. Chef Leonard's family plays a big role, and their support and love helps him through many tough days.
At the Johnson & Wales University graduation ceremonies in May 2005, Chef Leonard received an honorary doctorate of Culinary Arts and delivered the commencement address. Leonard said, “It is quite humbling and different to be called ‘doctor.’ The title that means most to me in my heart and soul is ‘chef.’” He urged the graduates to consider themselves artists, as the culinary arts “is one of the few crafts left that technology doesn’t have a machine for; steaks don’t fly out of the computer.”
For the Rest of the Story, great recipes and a chance to win an autographed cookbook.
Chefs and Restaurant Managers Wanted! Apply Online
Mammoth Lakes, CA: Executive Chef, Ski Area
Mammoth Lakes, CA: Food and Beverage Manager, Ski Area
Gortahork, Ireland: Head Chef, Small Country Hotel
Santa Clara, CA: Executive Chef, Eurest
Suffolk, VA: Chef de Cuisine, Fine Dining Southern Food
Peapack, NJ: Assistant Pastry Chef, European Pastry Shop
Small Caribbean Resort: Restaurant Manager, Casa Iguana
New York Food Company, NY: Sous Chef (Chef - Tier 2)
Fredericksburg, TX: Pastry/Breakfast Chef, Rose Hill Manor
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This Week's Recipe Club: A Week of Recipes from the Chef2Chef "Share a Recipe Cookbook"
Date: August 22, 2005 - August 26, 2005
Guest Host: Chef Jean Denham, CC
Theme: A Week of Recipes from the Chef2Chef "Share a Recipe Cookbook" - Monday: Beef Patties; Beef Stew; Cottage Pie.
- Tuesday: Chicken and Leek Casserole; Crazy Chicken; Turkey Legs in Mushroom Soup.
- Wednesday: Bacon Potato Frittata; Sausage - Cornbread Casserole; Mama Palumbo's Egg Croquettes.
- Thursday: Hamburger Stroganoff; Mazetti; Tuna Surprise.
- Friday: Better Than Sex Cake; Pedro's Snickers Chimichanga; Tempat-Tempat Pisang.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Food, Fun and Family Reunions
Serving a large crowd, such as for a summertime family reunion, can take some planning. Feeding a crowd means selecting recipes that can easily be doubled or tripled—at least! Select dishes that won't wilt in the heat, are easy to serve, and are well loved by your family. Click Here for great family recipes from Crisco.com
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store |
| Northwest Wild Foods Genuine Hand Harvested Wild & Natural Huckleberries, Syrups, Jams and Honey. Hand Crafted Family Owned for over 50 Years. |
 | www.ciachef.edu The Culinary Institute of America, the world’s premier culinary college, offers degree programs in culinary or baking and pastry arts. |
 | Louisiana Cookin' Get a FREE preview issue for Louisiana Cookin'. Authentic recipes, unique cooking styles and indigenous cuisine-Cajun, Creole and all in between! |
 | Signature Secrets ® Culinary Thickener thickens instantly - hot or cold, no lumps, no added taste, freeze/thaw stable. Now available online. |
 | Liaison College offers Diploma's in Basic Cook, Advanced Cook, and Personal Chef. Over 90% Job Placement. 7 locations in Ontario. Hours count toward Red Seal. |
Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on August 31st. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Winners:
June Winners for DayMark were Delia Athey, Tracey Fisher, Joseph Wiktorek and Ronald Zabler
Vanilla.com Rachel Rowley and Dora Bruno have won copies of The Vanilla Chef, and Melissa McCaffrey has won a copy of Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Congratulations winners; we hope you will enjoy learning even more about vanilla!
July winners from TempGun are Christian Sirois,
Florence Dolling, Adam Gould, & Robert Vaughan. Congratulations!
 The Culinary Institute of America
CIA’s degree programs in culinary or baking and pastry arts give you 1,300+ hours hands-on learning, faculty with the most Certified Master Chefs, and a career network of 37,000 alumni. www.ciachef.edu
Cristeta Comerford Named White House Executive Chef
Mrs. Laura Bush announced today that Cristeta "Cris" Comerford has been named the White House Executive Chef. Ms. Comerford, the first woman to serve in the position, will be responsible for designing and executing menus for state dinners, social events, holiday functions, receptions and official luncheons hosted by President and Mrs. Bush.
"I am delighted that Cris Comerford has accepted the position of White House Executive Chef," Mrs. Bush said. "Her passion for cooking can be tasted in every bite of her delicious creations."
Trained in French classical techniques and specializing in ethnic and American cuisine, Ms. Comerford has worked as an Assistant Chef in the White House kitchen since 1995. She has helped develop inventive menus that showcased American foods and wines for special White House events including the State Dinner in honor of Her Excellency, Gloria Macapagal-Arroyo, President of the Philippines; the Official Dinner in honor of His Excellency, Dr. Manmohan Singh, Prime Minister of the Republic of India; and a social dinner in celebration of William Shakespeare's birthday.
Ms. Comerford received her bachelor's degree in Food Technology from the University of the Philippines and gained culinary experience serving as Chef Tournant at Le Ciel in Vienna, Austria; Chef at Le Grande Bistro at The Westin Hotel in Washington, D.C.; and Chef at The Colonnade at the ANA Hotel in Washington, D.C., where she implemented the "Culinary Arts Gallery" which showcased the best of American fine cuisine.
In addition, she collaborated with Chef John Ash to promote American game cooking and assisted and coordinated on the "East Meets West" promotion featuring the late Barbara Tropp. Ms. Comerford melds training received from institutions such as The Education Institute, American Hotel and Motel Association with experiences with some of the nation's most innovative chefs in the California wine country and San Francisco restaurants to produce original dishes with American flavor. Sponsored by  |
Today's Recipe: Corn Relish Salad
Prep time: 10 minutes
Cook time: 4 minutes
Makes 8 to 10 servings
Ingredients: 3/4 cup sugar
1/2 cup CRISCO Oil
1/4 cup white vinegar
1/2 teaspoon celery seed
1/4 teaspoon whole mustard seed
1 can (17 ounces) whole kernel corn, drained
1 can (16 ounces) sauerkraut, pressed to remove excess liquid
1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (2 ounces) diced pimiento, drained
Preparation:
In a saucepan over medium heat, combine sugar, Crisco Oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well. Cover and refrigerate at least 8 hours or overnight. Drain and stir before serving. Sponsored by  |
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