 November 5, 2006 |
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 First Ever Chef2Chef.net Culinary Grant Auction Raises Over $4,000
The Chef2Chef Culinary Grant Auction ended Monday, October 30, 2006 at midnight Pacific Daylight Time in a flurry of last minute bidding. The take was just over $4,000. That means we will have four additional grants to hand out this coming April.
Bidders bid on exciting offerings like, Jewelry, Marble Serving Plate, Temp Guns, a Culinary Trip to Italy, MacFarlane Pheasants, Poker Chips, Salmon Knife and Cutting Board, a Hamilton Beach Blender, Vermont Butcher Block, Website Design or Hosting, Patricia Rain's Vanilla Cookbook, a Chef Revival Executive Chef Coat, a date with Bill Barum, a Market Place Shopping Spree, Smoked Salmon and more.
This auction was important to our Culinary Grant Program. All the proceeds go to tuition needs of culinary students attending schools and institutions around the country and abroad. Tuition costs are very expensive and these students need help reducing their financial obligations before entering the work force.
100% of the proceeds from this Auction benefits the Chef2Chef Culinary Scholarship program. Chef2Chef utilizes the Yampa Valley Community Foundation to independently oversee the financial aspects of this non-profit fund.
Thanks to all of those who participated!
The Chef2Chef Team
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
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This Week's Foodservice Daily Newsletter: Bring on the Onions!
Date: November 6, 2006 - November 10, 2006
Guest Host: National Onion Association
Theme: Bring on the Onions! - Monday: Onion and Turkey Lime Salad; Crusty Onion Bruschetta.
- Tuesday: Caramelized Onions; Red Wine Onion Tart.
- Wednesday: Roasted Red Onion Panzanella; Tenderloin Medallions with Crispy Cayenne Onions.
- Thursday: Creamy Oaxacan Sweet Onion Soup; Roast Pork with Caramelized Onions in Port.
- Friday: Roast Chicken Breast with Onion Marmalade; Wild Mushroom and Onion Pizza.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 Personal Chefs Welcome Private Chefs to Ranks
American Personal Chef Association rebrands with expanded name and mission.
SAN DIEGO, October 19, 2006 – At the conference celebrating its 10th anniversary, the American Personal Chef Association announced that it is now the American Personal & Private Chef Association (APPCA). The declaration was made by Candy Wallace, founder and executive director of APPCA, at the association’s 2006 Personal Chef Summit at the Town and Country Resort in San Diego, Oct. 9.
With the announcement, APPCA began representing private chefs across the United States. The move by the association to embrace private chefs speaks to acknowledging similar goals and needs of professionals in each group, continuing leadership in the foodservice industry, and fostering culinary comradeship, said Wallace.
Under its new brand, APPCA extends membership benefits to private chefs that mirror those awarded to personal chefs, with an emphasis on employment, professional development and self-promotion.
Other highlights marking the new APPCA include:
- launch of a national awareness campaign to encourage family members to dine together more frequently
- creation of revolutionary business-operation software
- addition of a student category of membership with discounted membership fee
- continuing-education scholarships for professional culinarians
- scheduling of 2007 culinary training in northern Italy
- launch of a bimonthly e-newsletter, “à la minute”
- a new association logo and tagline, “Partners in Lifestyle Solutions”
For more information on the American Personal & Private Chef Association, call (800) 644-8389, e-mail contact@personalchef.com, or visit www.personalchef.com
The American Personal & Private Chef Association (APPCA), founded in 1996 as the American Personal Chef Association, promotes the “business of doing business” as a personal or private chef through ongoing peer interaction and education while fostering professionalism in all aspects of cookery. Through its Institute and education partners, APPCA offers sound training in establishing successful and fulfilling careers.
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.  | Maine Goodies Offering over 1500 Maine made or inspired products. Some of our newest additions include Dried and Powdered Wild Maine Mushrooms and Porcini Mushrooms. Holiday Catalog Available |
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| Bring on the Onions! Onions for All Seasons and All Tastes. History, Health Facts, Trivia, Quotes, FAQ's, Handling Tips and Awesome Recipes! |
Enter Cool Recipe Contests and Win Big Cash
 Athens Foods Mini Fillo Shells Holiday Recipe Contest
The holiday season brings with it a sense of family, giving and - of course - holiday food favorites! How many recipes do you have that are always a holiday entertaining hit with friends and family? Athens Foods® invites you to celebrate your recipe creations by entering its Mini Fillo Shells Holiday Recipe Contest, which features a $5,000 Grand Prize.
 Florida Grapefruit for Your Best Life Recipe Contest on Chef2Chef.net
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Today's Recipe: White Truffle Napoleon with Taleggio and Sweet Onion Marmalade
Makes 2 servings
Ingredients: 2 teaspoons extra-virgin olive oil, plus more for garnish
1 large sweet onion, such as Vidalia, very thinly sliced
sea salt
3 sheets phyllo dough
1/4 cup clarified butter
1/4 pound ripe Taleggio cheese
1/2 to 1 ounce fresh white truffle
fresh chervil sprigs, for garnish
Preparation:
Preheat oven to 325 degrees F. Pour the olive oil into a small saucepan set over very low heat, add the onion, and season with sea salt. Cook, stirring often, until the onion is very soft and translucent, 25 to 30 minutes. Do not let the onion burn. Remove from heat and set aside.
Meanwhile, unroll the phyllo dough and place one sheet on a flat surface. Brush with some clarified butter, top with a second sheet, brush it with butter, and top with a third sheet. Brush the top layer with butter and using a cookie cutter or the lid of a jar, cut out six 2 1/2 - inch rounds. Set the layered phyllo rounds on a sheet pan and bake for 10 minutes, or until crisp and lightly browned. Set aside to cool slightly.
To assemble the Napoleons, spread 1 tablespoon of onion marmalade on 2 of the rounds and cover each with a phyllo round. Spread each with a generous quantity of cheese, top with the remaining rounds and spread the onion marmalade on top. Warm Napoleons in the oven for 1 minute. Set the Napoleons on individual plates and shave white truffle over both of them, using the entire truffle.
Drizzle a little olive oil over the Napoleons, season lightly with sea salt, and garnish with chervil. Serve immediately.
From Executive Chef/Co-owner of March 405 E. 58th Street (between 1st Avenue & Sutton Place) New York City. Telephone: 212-754-6272 Sponsored by  |
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