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magazineCateringTheleadingtradepublicationforfoodserviceandeventprofessionalsforRECIPESUCCESSHowtheculinaryleadersoftomorrowarebeingtrainedtodaymarchapril2013volume19number2FEATURINGHealthyCafeteriaCuisineCatchingUpwithAarnSnchez ElegantServ-RitePortableBuffetWarmerwaccessorycarvingboardSRBW-1www.hatcocorp.com888-814-6752ItseasytoaddanextratouchofsophisticationtoyourbuffetwithServ-RitePortableBuffetWarmers.Theirtrulyuniquedesignmarriesthebestofformandfunction.Availablewithanarrayoffeaturesdesignedtohelpyoumakealastingpositiveimpressionwithyourpatrons.Boththe2steamtablepanandheatedblackglassmodelscomewithdigitalcontrolsthatkeepfoodsatoptimalservingtemperaturewithoutaffectingquality.Serv-RitePortableBuffetWarmers.Trulyelegant.Lastingproducts.Loyalpeople.Customerfocused. NobilityinEveryGlassEXCEEDINGEXPECTATIONS...ATAPRICETHATWILLSURPRISEYOU.PINOTGRIGIOCHARDONNAYPINOTNOIRMERLOTCABERNETSAUVIGNONCamelotenjoystremendousconsumerawarenessandacceptancewithover2.5millioncasessoldsince1993.Duringthepast20yearsCamelotsaward-winningpremiumwineshaveearnedover450medalsforqualityandtaste.NYWINEEXAMINERCamelotWinesareastudyinexcellentvalue...seriouslywell-pricedwinefromCalifornia.MIAMIHERALDRECOMMENDEDDecentWinesUnder10.TASTINGPANELBESTBUYSChardonnayMerlot.CamelotWines.com2013CamelotVineyardsWineryParlierCANobilityinEveryGlassEXCEEDINGEXPECTATIONS...ATAPRICETHATWILLSURPRISEYOU.PINOTGRIGIOCHARDONNAYPINOTNOIRMERLOTCABERNETSAUVIGNONCamelotenjoystremendousconsumerawarenessandacceptancewithover2.5millioncasessoldsince1993.Duringthepast20yearsCamelotsaward-winningpremiumwineshaveearnedover450medalsforqualityandtaste.NYWINEEXAMINERCamelotWinesareastudyinexcellentvalue...seriouslywell-pricedwinefromCalifornia.MIAMIHERALDRECOMMENDEDDecentWinesUnder10.TASTINGPANELBESTBUYSChardonnayMerlot.CamelotWines.com2013CamelotVineyardsWineryParlierCA 4CateringMagazinewww.cateringmagazine.com3628features28WHATSCOOKINGINTHECLASSROOMWhileculinaryschoolsreectandshapetrendsintheworldoffoodthetrainingavailableforfoodservicecareersismorecomprehensivethanever.BYSARAPEREZWEBBER36PASSINGTHETESTFoodserviceprovidersarendingfreshapproachestomakingcafeteriafoodhealthierfromelementaryschoolstothecollegelevel.BYDEANNEMOSKOWITZ6EDITORSNOTE8EVENTSThe2013calendarispackedwithtradeshowswhereyoucannetworkandlearnincludingtheExperience2013ConferenceandExpopresentedbytheNationalAssociationforCateringandEventstakingplaceinChicagoinJuly.10NEWSAroundupofthelatestinproductpeopleandeventnewsinthecateringworldtohelpyoustayintheloopwithaspecialproductsectiondevotedtopre-preparedfoods.24PROFILECateringaskscelebritychefAarnSnchezabouthisbackgroundhistakeonculinarytrendsandwhyherodeamotorcyclethroughTexasandMexico.46BUSINESSSoftwareandtechnologysolutionsthatcansaveyoutimeandmoney.50HOWTOEffectivelyleasecommercialspacewithtipsfromanexpert.54BASICSToolsandequipmentfortheprofessionalkitchen.60MARKETPLACEDEPARTMENTSvolume19number2contentsCoverphotoThreestudentspracticetheircraftintheAITkitchenoneof14commercial-gradeprofessionalteachingkitchensforstudentspursuingassociateandbachelorsdegreesatthenationallyacclaimedSchoolofCulinaryArtsatKendallCollegeChicago.PhotobyKendallCollegeCharlieSimokaitisPhotographyCulinaryInstituteofAmerica Learnmoreatmbsprinterusa.com2013Mercedes-BenzUSALLCBasedonacomparisonotheAutomotiveNewsclassicationoull-sizecommercialvans.Asfarasadvancedadaptabilitygoeswedidhaveoneworthyopponent.Withtheincredibleabilitytoadapttoitssurroundingstheresourceulchameleoncanchangecolorstocamouageitselrompredators.Asimpressiveasthecrafychameleonisultimatelyitpalesincomparisontotheexibilityothe2013Mercedes-BenzSprinterCrewVan.WithBest-In-ClasspayloadcapacityandtheimpressivetorqueoitsBlueTECenginetheSprinterCrewVanistheultimateadaptableplatorm.Amulti-unctionalhaulerocrewandcargoitprovidesyourbusinesswithanunmatchedoundationoraworldoprotablepossibilities. 6CateringMagazinewww.cateringmagazine.comeditorsnoteSpringbreakfevermayhavebrokenoutacrossthelandbutinthisissueofCateringweremoreconcernedaboutwhathappenswhenschoolisinsession.Firstwetakealookatwhatsgoingoninfoodserviceeducationp.28.Culinaryschoolsarestayingontopofthelatesttrendsbymakingsuretheircoursespreparegraduatesfortheworldtheyllbeworkinginoncetheyearntheirdegrees.Meanwhileeducationaloptionsareontheriseasmorepeoplegravitatetowardfoodservicecareers.Whetheryouwanttobearestaurantmanageroryoureanestablishedcatererlookingtoenhanceyourqualicationsthereslikelytobeaprogramoutthereforyou.Andifyoudohitthebooksheresthegoodnewsthecafeteriafoodislikelytobebetterthanthemysterymeatyoudliketoforgetfromyourearlyschooldays.AlthougharecentstudyfromTechnomicfoundthatonly28percentofcollegestudentsaresatisedwiththehealthyofferingsattheirschoolthetimestheyarea-changin.AscontributingeditorDeanneMoskowitzndsinherfeaturearticleonp.36foodserviceprovidersacrosstheeducationalspectrumfromelementaryschoolstouniversitiesarediscoveringwaystoservemealsthatarefreshandnutritioustolargepopulationsofstudents.Sincelearningneverstopswehopeyoullndsomehandytipsintherestofthisissuefromsoftwarethatcanenhanceyouroperationsp.46toproductsthatcanincreaseyourkitchensefciencyp.54tobargainingtechniquesforleasingcommercialspacep.50.WealsoproleoneofourfavoriteFoodNetworkchefsAarnSnchezp.24whosharesoneofhisfavoriterecipesfromchildhoodsopaseca.CheersSaraPerezWebberEditorsaracateringmagazine.comlife-longlearningCateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281PHONE480.366.6025FAX480.366.5801EMAILinfocateringmagazine.comINTERNETwww.cateringmagazine.comPublisherKlaasDeWaalKlaascateringmagazine.comAssociatePublisherAntoinetteDeWaalAntoinettecateringmagazine.comEditorSaraPerezWebberSaracateringmagazine.comSalesSuzanneBernhardtNationalSalesManagerSuzannecateringmagazine.comAdministrationBarbaraM.RagsdaleAdministrationManagerBarbaracateringmagazine.comCirculationCherriJonteSubscriptionAdministratorCherricateringmagazine.comFoodEditorialDeanneMoskowitzDeannecateringmagazine.comCreativeRandiKarabinArtandProductionDirectorRandicateringmagazine.comWebsiteDomenicaCesareWebmasterDomenicacateringmagazine.comPUBLISHEDBYINTERNATIONALMEDIAGROUPINC.Headquarters6000FairviewRoadSuite1200CharlotteNC28210USAPhone1.704.552.3708KlaasDeWaalChiefExecutiveOfcerAntoinetteDeWaalVice-PresidentCATERINGMAGAZINEispublished6timesperyearCopyrightInternationalMediaGroupInc.2013.Allrightsreserved.SUBSCRIPTIONSUSASubscriptionprice65.00Othercountries125.00IncludesAirMailPostage20Agencydiscountsavailable.SingleprintorE-copy8.00Publishercannotbeheldliablefornon-deliveryduetocircumstancesbeyonditscontrol.Norefunds.Thepublisherisnotresponsibleforthereturnofunsolicitedmaterial.Alleditorialsamplesslidesartworketc.whicharetobereturnedmustbeaccompaniedwithaself-addressedstampedenvelopewhensubmitted.InternationalMediaGroupInc.isnotresponsibleforanymaterialthathasbeensenttoitsofceafteroneyear.Nopartofthispublicationmaybereproducedwithoutthewrittenconsentofthepublisher.POSTMASTERsendalladdresschangestoInternationalMediaGroupInc.CateringMagazine60E.RioSaladoParkwaySuite900TempeAZ85281USACateringthemagazineforcateringprofessionalsmagazine eventsTheExperience2013ConerenceandExpopresentedbytheNationalAssociationorCateringandEventsNACEwillbeheldJuly14-17attheChicagoMarriottDowntownMagnifcentMile.Designedorcateringandeventproession-alsExperiencepresentsindustryexpertsandinnovatorswhosharenewandexcitingtipsrecipestrendsandstrategiestoimpressyourclientsandincreaseyourrevenues.TheconerenceincludestheDesignExperienceandtheCulinaryExperienceshowcasingthelatesttrendsineventdesignandoodtrendswithdemonstrationsledbytopdesignersandches.ChicagoHoststheNACEEXPERIENCE2013inJulyExperiencecreatesasenseocommunityorthepeoplewhoattendsaidBonnieFedchockexecutivedirectorotheNationalAssociationorCateringandEvents.Theretrulyissomethingoreveryone.Submityourbesteventorconsider-ationortheNACEAwards.Theawardsgalaisahighlightotheconerenceandisincludedwithyourregistration.InadditioncaterersandeventplannerscangetCPCEcertiiedattheconerence.TolearnmoreaboutExperience2013andtoregistervisitwww.nace.net.8CateringMagazinewww.cateringmagazine.comThegalaattheNACEExperienceshownlastyearinNewOrleansisalwaysahighlightoftheevent. 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10CateringMagazinewww.cateringmagazine.comnewsproductspeopleeventsextrasProductsYoucantLiveWithoutcontinuedonpage12WithCincodeMayocomingupyoumightbethinkingaboutspicingthingsupalittleoralot.Iyoureeelingadventuroustryaddingabitoghostpepperorbhutjolokiatoyourrecipe.ThispotentpepperwhichwasnamedthehottestintheworldbytheGuinnessWorldRecordsin2007packsawallop.OntheScovilleheatscaleorchilepeppersitboastsmorethan1millionheatunits.Comparethattothejalapeowhichhasacomparativelymeaslyranko2500to5000units.NativetoIndiaghostpeppersmustbeusedsparinglyandhandledwithextremecareweargloveswhileworkingwiththepepperandthoroughlywashallutensilsandworksuraceswithsoapandwaterwhenfnished.Whetheryoureattemptingasuper-spicysalsaoraveryferyvindalookeepthisinmindThebhutjolokiaissohottheIndianmilitaryusesthepepperintear-gasgrenades.GhostPePPerschafingdishesgoneModuLarWrap-N-Guardsnewlineocollapsiblewind-prooModularMultiUnitChaerStandsandWindguardsmakescateringlieeasier.Thenewlineincorporatesoodsaetyorproperservingtemperaturespublicsaetynoexposedfamesandspacesavingsorstorageandtravelintoeveryproduct.ThestandsareavailableinoursizestheQuadshownbelowtheTritheDualandtheSingle.Themodularwindguardisdesignedtoencloseyourentireservinglinewithoptionalcoloredpanelsshownaboveorstonetopstoaddtoaneventsdecor.Wrap-N-Guardisoeringintroductoryspecialsreestoragebagsreeshippingandalietimeguarantee.www.wrapnguard.com 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newsproductspeopleeventsextrasPreventtrashMishaPsTiedolosingcostlyatwaeandamekinstothetashbinTheFlatwaeSaveisdesignedtopeventsuchmishaps.Aetentionanddetectiondevicewithaotatingtayitftsovethetopoalagetashcontainetocatchthethingsyoudontwanttothowaway.TheOiginalmodelletsyouscanyoutashquicklyandtakeoutanythingthatdoesntbelongbeoeyoutiltitintothecantheDeluxeIImodeldetectsmetalandaletswithbothanalamandanLEDlight.SmallwaesoanymateialaedetectedwiththeuseoramekinSavesthatadheetonon-metalitems.www.atwaesave.comfunfaBricsA-1Tableclothhasintoducedtwonewabicso2013.TheMajesticisaevesibleFauxDupioniSilkabicmadein100polyesteconstuctedseamlessupto120-incheswideandavailablein39colosopuchaseandentalpictuedistheMajesticWatemelontableclothwithSatinGeyseatcushioncoveandsash.TheSupeNovaisaichtextuedFauxSilkDupioniin100polyesteseamlessupto120-incheswideandavailablein27colosopuchaseandental.www.a1tablecloth.com12CateingMagazinewww.cateingmagazine.comProductsYoucantLiveWithoutPerfectPicKsPickOnUsstocksmoethan200typesoskewespicksanddinkstiesmadeomeco-iendlyood-sae-cetifedbamboo.Thecompanyhaseleasedmoethan100newitemsinthelasttwoyeasincludingitsFoodFashionlineoelegantunpicksanddinkstieswithullcoloangesineachothesizecategoiesappetizesandwichanddinkstie.Odesplacedby2pmPSTshipsameday.www.pickonus.comBaMBoolooPSKeWer7PartNUMBerHY-0075CoUrteSYoFStiCKitSPooNitPUtitiNaGlaSSBYCHeFeriCleviNe 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14CateringMagazinewww.cateringmagazine.comPerformanceFabricsHot-SellersatDWAUniformsWhenitcomestofoodserviceuniformsblackisthenewblack.ThebasiccolorisstillthehottestselleratDWAUniformsbasedintheMidwestnearChicagoandshippingnationally.Thecompanysellsfront-of-the-houseandback-of-the-houseuniformsincludingchefapparelapronsandeverydaywear.AccordingtoMikeSheaownernewperformancefabricsparticularlywickinggolfshirtsarealsotop-sellers.TheyresoresilientsaysShea.Itsremarkablehowwelltheyperform.Theyreamazinglynicetothetouchandsolow-maintenance.DWAhasjustintroducedanewbistroshirtwithanintroductorypriceinawrinkle-resistantfade-resistantcolor-safeperformancefabric.A20-year-oldcompanyDWApridesitselfonprovidingcustomerswithverypersonalizedserviceassigningonereptoworkwitheachclientsotherelation-shipgrowsovertheyears.Itwillmatchorbeatanycompetitorspriceobtainspecialtycolorsandprovidenext-daydeliveryifneeded.Formoreinformationvisitwww.dwauniforms.com.newsproductspeopleeventsextrasRoyalCollectionPetitsFoursCallus800.233.3564Faxus608.328.8648Visituswww.greencountyfoods.comE-Mailuscustservgreencountyfoods.com1112SeventhAve.MonroeWI53566byRichlyDeservedWelldotheworkthecomplimentsareyoursAboveleftDWAUniformsblackdressshirt.AboveDWAUniformsblackandwhitepinstripevest. VisitBooth7752atthe2013NRAPlanglowUSAoffersuniquesoftwareLabelLogicaselectionoflabelsandeco-friendlyGrabGopackagingsolutionsLABELINGPlanglowUSAssheetlabelsdesignedwithLabelLogicsoftwareprofessionallydisplayyourorganizationsbrand.DesignyourlabelsavethedataandprintondemandusingaPCanddesktopprinter.ECO-PACKAGINGOurfullycompostableGrabGopackagingisavailableintwodesignsthepremiumRossoandtherusticNaturalbothenhanceyourbrandandproductpresentation.TorequestasamplekitcontactRickNelson-DirectorofProductDevelopment800.774.0536899MontrealCircleSaintPaulMN55102www.planglow-usa.comsalesplanglow-usa.comNowavailable...PlatterBoxesCookieBagXLSaladPackXLWrapPackandSoupContainer.Allavailableinthepopularrusticnaturaldesign. newsproductspeopleeventsextras16CateingMagazinewww.cateingmagazine.comPrepareLargeFoodVolumesFASTWithComstock-CastleRangesadvertorialFolagevolumesothesamemenuitemcateesotenequielagecookingpotsandtheequipmenttopopelyaccommodatethem.Comstock-CastlesmodelFK430oesou40000BTUbunesinlieuothesixbunesnomallyoundona36-inchangeameathalthecostoahotelange.All36-inch-wideCastlemodelsaccommodatetheeovenacksinauniqueexta-wideoventhatisengineeedobetteaiow.AllCastleangeseatuestudyweldedamesandaeinsulatedwithanindusty-best2-inchcleaanceatingallowingthemtobesaelyandefcientlyplacednexttoeigeation.Castleangeoptionsincludeconvectionovensandat-topgiddles.Evencha-boilescanbebuiltintoCastleanges.Castlecanalsocustom-izeappliancesoonsiteoutdoocateingwithionbastopotecttheexpensivecontolsompossibledamageduingtanspottoandomthecateingsite.Heavyoutdoocastesaealsoavailablealongwithspecialgasegulatosandgashoses.InecessayComstock-Castlewillconvettheigasappliancesattheactoytoopeateonpopanegas.Othepopulacateingappliancesmanuac-tuedbyComstock-Castleincludedeep-atandunnelcakeyesbake-oastandpizzaovensat-toppancakegiddlesBBQcha-boilesandulta-lagestockpotstovesmadebythemostexpeiencedstovebuildesintheUSA.FOrMOrEINFOrMATIONpleasecall217.223.5070ovisitwww.castlestove.com.CamelotWinesCelebrates20-YearAnniversaryCamelotWinesiscelebatingits20-yeaannivesay.EachwineintheCamelotpotolioincludingtheChadonnayPinotNoiMelotandCabenetSauvignonhasapiceo7.AllaepoducedomcaeullyselectedgapesgowninCalioniasfnestwinegowingegions.CamelotecentlyundewentapackageupgadetoincludeamoepominentCamelotlogoontextuedwhitelabelstocktogivethewineamoeupscaleimage.Thebandhasalsomovedtoscewcapsoon-pemiselocations.CamelotisoneothebandsoONeillVintnesoneoCalioniaspemiecustomwinepoduces.Fomoeinomationvisitwww.oneillwine.comowww.camelotwines.com. SEATINGFORTHEElegant.Contemporary.Exclusive.BRIDEGROOMInStock.ReadytoShip.ArmlessChairCornerOttomanBenchCOLLECTION 18CateringMagazinewww.cateringmagazine.comproductspeopleeventsextrasnewsForthethirdyearSouthernCaliforniaGaswillhosttheSoCalGasExpo.TakingplaceApril16-17attheEnergyResourceCenterinDowneyCalif.theExpowillfeaturemorethan100foodserviceequipmentrepresenta-tivesshowcasingthemostadvancedenergy-savingequipmentincludinghigh-efficiencycommercialfood-serviceequipmentthatcanreduceenergyconsumptionby10percentto60percent.Therewillbehands-oninter-actionwithproductsinclud-ingcommercialrangesgasandelectricdeep-fatfryersrefrigeratorsandfreezersandice-cubemachines.Formoreinformationvisitwww.socalgas.cominnovationfsecindex.shtml.SoCalGasExpoFeaturesEnergy-SavingFoodserviceEquipment 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www.cateingmagazine.comCateingMagazine235rolAnDArUgUlAPeSToisanewpoductfomrolandFoods.ImpotedfomSanremoItalythepestoiseady-to-useandshelfstableuntilopened.TheAugulaPestoisablendofpeppeyaugulanutscheeseandoil.ThecompanyalsoecentlydebutedaLemonPesto.Theyaeavailableinpacksofsix23-ouncejasotwelve6.5-ouncejas.www.olandfoods.com4Madewith100feshbasilCASADIlISIoSFreSHPeSToAllAgenoveSeisshippedfozencanbekeptfozenindefinitelyandwillstayefigeatedfotwototheeweeks.Itcanalsobescoopedoutofthecontainewiththebalanceabletobee-fozen.AllCasaDiLisiosaucesaegluten-feeall-natualwithnosaltaddedandnotansfats.Thecompanysells12pastasaucesincludingfouVeganpestosandaNo-NutBasilPesto.www.casadilisio.com proleBYSARAPEREZWEBBER24CateringMagazinewww.cateringmagazine.comChefAarnSnchezwhosmadeMexicancuisineevenhotterletsCateringknowwhatsnextonhisplateIfyouwatchtheFoodNetworkyouknowAarnSnchez.Theco-starofthehitseriesChoppedandHeatSeekersSnchezrstappearedonthenetworkin2000astheco-hostofMeltingPotandhasbeenfeaturedinfouradditionalFoodNetworkseriesovertheyears.NotonlyisSnchezacelebritychefonEnglish-speakingTVhealsostarsintheSpanish-languageAarnLovesNYthenumber-oneratedseriesonFOXUtilisimaaswellasthenetworkssoon-to-debutfoodseriesMotochefs.HesthechefownerofMestizolocatedinLeawoodKansasandtheculinaryvisionarybehindTacombiTacqueriainNewYorkCityandCrossroadsatHouseofBluesnationwide.ThesonofcelebratedMexicancookingauthorityZarelaMartinezSnchezwhowasborninElPasoTexasgrewuplearningaboutMexicancuisinefromhismotherwhostartedoutasacatererinTexasandhelmedthecelebratedZarelarestaurantinNewYorkfornearly25years.AftersoakingupallthatknowledgeSnchezopenedhisrstrestaurantPaladarinNewYorkCityatage25.SincethenhesreceivednumerousawardspennedtwocookbooksandbecomeoneofthemostrecognizedauthoritiesonLatincuisine.CateringrecentlycaughtupwithSnchezwhowillperformliveontheWorldCulinaryShowcasestageatthe2013NRAShowinMay.InadditiontohisthoughtsonhisbackgroundandcareerandtheevolutionofMexicancuisineintheUnitedStatesSnchezsharedoneofhisrecipesaMexicanpastadishhelovedtoeatwhilegrowingupjustintimeforCincodeMayo.spicingitup CMWhendidyourstknowyouwantedtobeachefSnchezMymomisachefandIvegrownupinthekitchenbutitreallyhitmewhenIwenttoNewOrleansandstartedworkingwithChefPaulPrudhomme.ThatswhenIdecidedIwantedtodothisfortherestofmylife.CMWhatdoyouconsideryourmostimportanttrainingandhowdidyourmotherscareerinuenceyoursSnchezThemostimportanttrainingisallofthetraditionsandwaysofcookingIlearnedfrommymomshetaughtmehowtoworkwithchilestortillasandalloftheothertraditionalMexicanproductsthatIuseeveryday.CMHowhasyourexposureontheFoodNetworkaffectedyourlifeandcareerDoyouhaveafavoriteshowSnchezFoodNetworkhasbeenanamazingplatformtoreachsomanypeople.IvehadrestaurantsinNewYorkandIhaveMestizoLeawoodinKansasCitybutthisletsmetouchthosepeoplewhoarentinthosetwocitiesandsharemycultureandmyunderstand-ingoffoodwiththem.MyfavoriteshowisIronChefitsgreatseeingallofmycolleaguesontheshowCMCouldyoudescribewhatMotochefsisallaboutandwhatyourexperiencesmotorcyclingthroughTexasandMexicohavebeenlikeSnchezMotochefsisallaboutco-hostChefAquilesChavezandmeexploringthefoodsandculturesofdifferentregionsinTexasandMexico.WestartedinHoustonrodetoMexicoCityandvisitedmorethan20citiesinbetween.Wemetamazingpeoplealongthewaywhoreallytookusinandmadeusfeellikepartofthecom-munityandthefoodwasgreat.ItwasinterestingridingthebikestheentiretimebutitwasgreattoreallyconnectwithmyrootsanddiscoverAquilesbackground.CMHaveyouseendemandforandacceptanceofMexicancuisineevolveintheUnitedStatesduringyourcareerSnchezAbsolutely.Nowthereisaheightenedawarenessforregion-alityitusedtoallbeundertheMexicanumbrellabutpeoplehavereallyembracedlearningaboutthedifferentculturesandfoodsofMexico.CMArethereanyingredientsyourecurrentlyusinginyourcookingthatyoucantgetenoughofSnchezChipotlecantgetenoughofitrightnow.CMWhatadvicewouldyougiveayoungLatinochefstartingoutwhoisinspiredbyyourcareerSnchezBepatientandcookfromyourheart.Dontworryaboutthemoneyitllcome.CMWhatdoyouthinkarethemostinterestingtrendstakingplaceintheculinaryworldtodaySnchezYoungchefsbeingexperimentalandbranchingoutontheirown.Itusedtobethatyoustayedwitharestaurantforyearsbeforeyoueverthoughtofgoingoutonyourownbutnowtherearesomanyavenuesthatyoungchefscantakeadvantageofwheretheycanreallyshowcasetheirtalentsandtheircreativeside.SopaSecaFromSimpleFoodBigFlavorUnforgettableMexican-InspiredRecipesfromMyKitchentoYoursbyAarnSnchezYIELDServes2asasideorsnackINGREDIENTScupcanolaoil1cupsmall-shapedpastasuchasmelonseedsorzooralphabetscupRoastedTomato-ChilederbolSalsaseerecipeonnextpage2cupschickenstocklow-sodiumstore-boughtisne1tablespoonchoppedfreshcilantroAhandfulofshreddedcotijaorquesofrescopreferablytheCaciquebrandorpecorinoParmesanorlightlysaltedfetaMETHOD1.HeattheoilinaDutchovenormediumpotovermedium-highheatuntilitripples.Addthepastaandcookstirringconstantlyuntilthepastaisgoldenabout3minutes.2.Scoopoutanddiscard2tablespoonsoftheoil.AddtheRoastedTomato-ChilederbolSalsaandcookfor2minutesstirringthewholetime.Pourinthechickenstockandlettheliquidcometoasimmer.Coverthepotandcookstirringonceinawhileuntiltheliquidisabsorbedandthepastaistenderabout20minutes.3.Dividethepastabetweentwobowlsandgarnishwiththecilantroandcheese.SopasecameansdrysoupinSpanish.www.cateringmagazine.comCateringMagazine25 prole26CateringMagazinewww.cateringmagazine.comItdoesnthavetoberocketscienceEasyquotationcontractwizardsCalculatethecostbasedonpersonplateorpercentageCreateandprintashoppinglistforeacheventPlusmuchmore1-888-798-5555Takecontrolofyourinventorywithtracrite.netcontactustodayTollfreeFromSimpleFoodBigFlavorUnforgettableMexican-InspiredRecipesfromMyKitchentoYoursbyAarnSnchezYIELDMakes2cupsINGREDIENTS1poundplumtomatoesabout43-6chilesderboldependingonhowspicyyoulikeit2tablespoonsoliveoil1mediumwhiteonionchopped4garlicclovescrushedcupchoppedfreshcilantro1teaspoonsaltteaspoonfreshlygroundblackpepperMETHOD1.Preheattheboiler.2.Putthetomatoesonabakingsheetandbroiluntilthetomatoesareniceandcharred10to12minutes.Takethetomatoesoutletthemcooljustuntilyoucanhandlethemslipofftheskinsandcutoutthetoughcores.Transferthetomatoestoabigbowldontyoudareforgetthetomatojuicethathasleakedoutandreducedtoawesomenessonthebakingsheetthenroughlychopthem.3.Whilethetomatoesarebroilingheatadryskilletovermediumheatandtoastthechilesinbatchesifnecessaryippingthemoveroccasionallyuntiltheyjustbegintosmokeabout5minutes.Setthemasideinabowl.4.Puttheoliveoilonionandgarlicinasaucepansetitovermediumheatandcookstirringoccasionallyuntiltheonionissoftabout7minutes.Addthetoastedchilestomatoesand2cupsofwaterbringtoasimmerandcookforanother12minutessotheavorscometogether.Letitcoolabit.5.Carefullytransferthemixturetoablender.Addthecilantrosaltandpepperandpureeuntilthemixtureisverysmooth.6.Pourthemixturethroughamedium-meshsieveintoabowl.Serveatroomtemperatureorslightlychilled.7.Storethesalsaintherefrigeratortightlycoveredforuptoaweekorinthefreezerforamonth.RoastedTomato-ChilederbolSalsaCMWhatsnextonyourplateSnchezImreallyexcitedaboutMotochefswhichpremieresonMarch18IvegotanewlineofgreathomeproductsthatsavailableatstoreslikeHomeGoodsT.J.MaxxandMarshallsandacoupleofrestaurantprojectsindevelopment.Alotofnewstuffintheworks www.cateringmagazine.comCateringMagazine27NWFoodserviceShowBooth1062NRAShowBooth1800305.757.7940frontofthehouse.comThedisposableeco-wiseservingsolutionSuperaffordableNaturalorganicHoldssaucesforhourHigh-enduniquelookDisposableDurableOvensafeBiodegradable 28CateringMagazinewww.cateringmagazine.comateringmagazine.comfeatureBYSARAPEREZWEBBERINTHECLASSROOMSoyouwanttobeacheforafoodservicemanageroracateringcompanyownerThepathyoufollowtogettheremaybepavedwitharduoushoursanintenseworkloadandmuchtrial-and-error.Butoneofyourobstacleswillberelativelyeasyndinganeduca-tionalprogramthatsuitsyourneeds.Fromtop-notchculinaryschoolstodegreesinfoodservicemanagementtopost-secondaryhospitalitycoursesthetrainingavailableforfoodservicecareersismorecomprehensivethanever.Whatsmoretheseprogramsareattractingmorestudentsasfood-relatedcareersgrowinstature.OOKINWHATSKendallKendall www.cateringmagazine.comCateringMagazine29CulinaryschoolsarereectingandshapingtrendsinthefoodworldwhileeducationalresourcesforfoodservicecareersbecomemorecomprehensivethaneverCIAChefMarkMuszynskileadsapastryclassatJolietJuniorCollege.UCFPHOTOBYBRIANMINNICHPHOTOGRAPHYINC. featureAndastrendschangeintheculinaryworldsotoodoesthecurriculumattheseeducationalinstitutionsreectingtheculinaryZeitgeistwhileinuencingwhatwellbeeatinginthefuture.OneofthemostrenownednamesinculinaryeducationJohnsonWalesUniversityJWUhasseenitsenrollmentdoubleattheCollegeofCulinaryArtsattheJWUcampusinCharlotteN.C.ThecampusisJWUsnewesthavingopenedin2004with618culinarystudentsandnowcountsmorethan1200pursuingculinarydegreesJWUsmaincampusisinProvidenceR.I.withadditionalcampusesinDenverColo.andNorthMiamiFla..Career-ChangersWeareseeingalotofcareer-changerssaysMarkWilliamAllisondeanofculinaryeducationatJWU-CharlottesCollegeofCulinaryArts.LastyearforexampleastudentwithaPhDinjournalismearnedanassoci-atesdegreeinculinaryartstransitioningtoacareerwithWholeFoods.Anotherrecent30CateringMagazinewww.cateringmagazine.comOnthenutritionfrontJohnsonWalesrecentlylaunchedalong-termcollaborationwithTulaneUniversitySchoolofMedicinethersttimeamedicalschoolandamajorculinaryinstitutionhaveimplementedajointcurriculumformedicalandculinarystudents.JohnsonWalesculinarystudentscancompleteinternshipsatthemedicalschoolinNewOrleansforcreditwhileTulanemedicalstudentscangotoJWUsmaincampusinProvidencetolearnaboutingredientscook-ingmethodsandapplicationofingredients.AccordingtoKarlGuggenmosuniversitydeanforculinaryeducationatJohnsonWalesTulaneapproachedJWUwiththeideabecausephysiciansareinneedofmoretrain-ingaboutfoodanditsrelationtohealthanddisease.SimilarlytodaysculinarianneedstounderstandhowtoprovidepleasurewhilelimitingtheharmthatcanbedonebyanunhealthydietsaysGuggenmos.WhenyoulookatculinaryeducationasawholeintermsofitshistoryinthepastwehaveprimarilyconcentratedonthecraftofculinaryeducationatraditionthatgoesstudentwasaretiredIBMmanagerwhobecameapersonalchefaftergraduating.EnrollmentdemographicsarealsoshiftingnotesAllison.Weareseeingmoreandmoreveteransandwomenoncampuseshesays.Fifty-vepercentofourculinarypopulationhereinCharlotteisfemale.WhenIwasastudent30yearsagothatgurewouldhavebeen10percentsotimesarechanging.Changingtimesdemandeducationalcoursesthatchangealongwiththem.JohnsonWalesisintheprocessofwritinganewculinaryassociatescurriculumwhichwillrolloutin2014theuniversityscentennialyear.Foodsciencenutritionandsustain-abilityseemtobethebigthreethatstudentsareaskingformoreofsaysAllison.WeareworkingwithChrisYoungauthoroftheJamesBeardCookbookoftheYearModernistCuisine.Chrisisworkingwithourfacultyonallfourcampusestrainingthemonthelatestcookingtechniquesfromhisbook.Thisisnotonlyexcitingformychefsbutthisinformationcanthenbetaughtintheclassroomtoourstudents.Weareseeingmoreandmoreveteransandwomenoncampuses.Fifty-vepercentofourculinarypopulationhereinCharlotteisfemale.WhenIwasastudent30yearsagothatgurewouldhavebeen10percentsotimesarechanging.MarkWilliamAllisondeanofculinaryeducationJohnsonWalesUniversityCharlottecampusCIAUCFPHOTOBYBRIANMINNICHPHOTOGRAPHYINC. backhundredsandhundredsofyearsandwevealsofocusedontheartofcookingtheaestheticsofitsaysGuggenmos.Howeverinthechanginglandscapeofourenviron-mentfromaconsumersperspectiveandfromahealth-and-wellnessperspectivewehavetolookatotherthingsinthefuture.ThevebachelorsofsciencedegreesinculinaryartsofferedatJWUProvidenceincludeoneinculinarynutrition.TheuniversityisdevelopingaB.S.degreeinfoodscienceandGuggenmossaysJWUmayonedayofferamastersdegreeinnutritionorculinarymedicine.OurgoalisthatourgraduateswillunderstandthescienceaspectofcookingsaysGuggenmos.Itwillmakethemmoremarketablemoreemployableandmuchmorevaluabletotheindustry.Andattheendofthedaytheywillimpactpeoplesoverallhealthmaybeinasmallwaybystemmingtheavalancheofhealthproblemsthatrelatetofood.Wehavetostartsomewhereandprovideourgraduateswiththetools.TheprestigiousCulinaryInstituteofAmericaCIAinHydeParkN.Y.recentlyunveiledanewdegreeprogramaBachelorofProfessionalStudiesinCulinaryScience.Studentsintheprogramlearnaboutthescien-ticfoundationsoffoodproductioncompar-ingtraditionaltechniqueswithnewmethodsusingmodernequipmenttechnologies.Theyalsoexplorecareertracksinmulti-unitopera-tionscommissaryfoodproductionresearchanddevelopmentandnedining.Itscutting-edgeforstudentstohavethisspecialtysaysRachelBirchwooddirectorofadmissions.Sheaddsthatthedegreecanbeappliedtomanydifferentcareersbutthatoneofthemaindoorsthatwillopentostudentswillbefoodresearchanddevelopment.TheCIAalsolaunchedtwonewconcen-trationsinitsbachelorsdegreeprogramsthisyear.ForbothstudentsspendasemesterattheCIAatGreystoneinNapaValleyCalif.Oneisaconcentrationinadvancedwinebeverageandhospitalitywhiletheotherfocusesonfarm-to-tablecookingwithstudentsconnect-ingwithlocalfarmsandlearninghowtomakesuchaconceptsuccessful.TheopportunitiesaresovariedthatmanystudentsdiscovertheirpassionaftertheyenrollattheCIAwhichinthelastveyearshasopenedtwoadditionalcampusesinSanAntonioTexasandinSingapore.MostwanttohaveacareerinnediningortoowntheirownrestaurantbutthenwhentheygetheretheyrealizetheyhavesomanycareeropportunitiessaysBirchwood.Cateringisagreatexampleorcorporatefoodserviceorresearchanddevelopmenttherearelotsofcareerpaths.The2900studentsenrolledattheCIAsfourcampuseslearnevenmoreaboutcareerpossibilitiesbypotentialemployerscomingtothem.Lastyear881recruitersattendedcareerfairsattheHydeParkcampusanall-timerecord.Game-ChangersOneofthechallengesofdeterminingcurriculumataculinaryschoolistomakesurethatastudentisnotjustmarketabletodaybuttomorrow.IntheeducationalworldwealwayswanttobelookingintoTheGrowthofACF-AccreditedProgramsTheAmericanCulinaryFederationEducationFoundationACFEFAccreditingCommissionrecognizedbytheCouncilonHigherEducationAccreditationsince1998hasaccreditedpostsecondaryculinaryandbakingpastryprogramssince1986andhascertiedsecondaryprogramssince1999.Thefederationisconsideredtheindustrystandardinaccredit-ingfoodservice-trainingprogramsintheU.S.TheACFsapprentice-trainingprogramwaslaunchedin1976andisapprovedbytheU.S.DepartmentofLabor.ThenumberofACF-accreditedpost-secondaryprogramswhichincludeJo-lietJuniorCollegeSavannahTechnicalCollegeandKendallCollegehasgrownconsiderablyinthelastveyears2009366accreditedpost-secondaryprogramsin197institutions2010361accreditedpost-secondaryprogramsin205institutions2011405accreditedpost-secondaryprogramsin219institutions2012430accreditedpost-secondaryprogramsin213institutions2013476accreditedpost-secondaryprogramsin273institutionsForacompletelistvisitwww.acfchefs.orgACFSourceEducationPostsecondary.aspx.www.cateringmagazine.comCateringMagazine31Kendall feature32CateringMagazinewww.cateringmagazine.comthefuturesaysChristopherKoetkevicepresidentoftheKendallCollegeSchoolofCulinaryArtsinChicago.Thereasonisifyoutakeastudenttodaytheyregoingtograduatewithabachelorsdegreeinfouryears.WealwayshavetobeaskingWhatisthatworldgoingtolooklikeinveyearsWhatwetrytodoislookatwhatarethosemacrotrendsouttherethataregame-changers.Theresnodoubtthatfoodscienceandmoleculargastronomyarehottopicsthesedays.WhenKendallCollegeofcialsconsideredthosetrendsandthenpin-pointedwhataspectsofthemtheybelievewillstillbecriticalinthecomingdecadestheyconcentratedonsous-videcookingmethods.Frenchforundervacuumsous-videisacookingtechniquethatvacuum-sealsfoodinaspeciallydesignedpouchandthenslowlycooksthesealedfoodinwateratprecisiontemperatures.WethinkitssoimportantbecauseitsusehassteadilyincreasedinfoodserviceandfoodmanufacturingitofferssomegreatadvantagestocookingandgreatadvantagestoholdingsaysKoetke.Fromacateringstandpointintermsoftransportationoffoodandreheatingitsreallyfantastic.KendallCollegeunveiledtheCuisineSolutionsSous-VideTrainingKitcheninOctober.The1300-square-footkitchenshowcasesthelatestinsous-videequip-mentincludingMultivacvacuum-sealingmachinesandPolyScienceimmersioncirculators.KendallCollegespartnerintheventureisCuisineSolutionsasupplierofsous-videcuisinethatishelmedbypioneer-ingsous-videchefsandCuisineSolutionseducationarmtheCulinaryResearchandEducationAcademy.ProfessionalchefscanregisterforKendallsonlinetheoreticalcoursesonsous-videaswellasforcerticationinHazardAnalysisCriticalControlPointsHACCPstandardsanimportantfood-safetyconsider-ationinsous-videcooking.KendallCollegesassociate-andbachelor-degreecandidatesintheculinaryschoolwillbeabletotakeHACCPcerticationandintroductorysous-videclassesinthestate-of-the-artkitchen.AsforotherwaysthatKendallsculinarycurriculumhasevolvedinrecentyearsKoetkepointstohowtheschoolhasincor-poratedsustainabilityconcepts.Thatsbeenhugeforushesays.Notjustaddingaclassaboutsustainabilitybutimplementingtheconceptsthroughoutourwholecurriculum.Theuniversityhasbeencompostingforsevenyears.TwoofKendallson-siterestau-rantsweretherstcertiedgreenrestau-rantsataculinaryschoolintheU.S.AtitsZagat-ratedMichelinGuide-recommendednediningrestaurantpatronswillndonthemenuthelistoffarmersfromwhomtheproducewaspurchasedthatisifitdidntcomefromtheschoolsowngardenwhichyields2500poundsofproduceayear.WithinourcountrytheresbeenahugeThestudentsnotonlycookbuttheymanagetherestaurants.Theyreexpectedtoputitalltogethernow.Youdontcookinavacuumyoucookinanenvironmentwhereyouhavetomakemoney.ChristopherKoetkevicepresidentoftheKendallCollegeSchoolofCulinaryArtsinChicagoJWUJeanYvesVendevilleleadsachocolatedemoatSavannahTech. www.cateringmagazine.comCateringMagazine33movementtowardlocalsaysKoetke.Localcanmeanthepurchasingyouredoingdealingwithfarmersintheareaallofwhichweredoingaspartofoursustain-abilityinitiative.ButanothersideofitistostudywhatitmeanstobeanAmericanchefandwhatisAmericanfood.KendallstudentsareencouragedtolookattheirowncountryandtheirownbackgroundforinspirationlearningaboutregionalAmericancuisineandwhycertainingredientsarefavoredindifferentpartsofthecountry.ThroughKendallsonsiterestaurantsstudentsalsolearnaboutthebusinessaspectsofrunningarestaurant.Thestudentsnotonlycookbuttheyman-agetherestaurantssaysKoetke.Theyreexpectedtoputitalltogethernow.Youdontcookinavacuumyoucookinanenvironmentwhereyouhavetomakemoney.ManagementTrainingAttheUniversityofCentralFloridasUCFRosenCollegeofHospitalityManagementinOrlandoearningaB.S.degreeinRestaurantandFoodserviceManagemententailslearningallaboutthebusinesscost-controlnancingmarket-ingandevenhowtocook.WearenotinthebusinessoftrainingchefsbutweareinthebusinessoftrainingmanagersthatareabletosupervisechefssaysDr.AbrahamPizamdeanoftheRosenCollegeofHospitalityManagement.Youcantmanagechefswithouttheknowledgeoffoodproduction.Infactallstudentsattheschoolincludingthoseearningdegreesinhospitalitymanagementandeventmanagementmusttakeaminimumofonecourseinquantityfoodproductionreceivinghands-ontrainingintheschoolsfoodservicelaboratories.Tokeepstudentsknowledgeofcook-ingmethodscurrentequipmentmanu-facturerschangeouttheschoolskitchenequipmentregularlyatnocost.TheywilltrainlabtechsinreturnforustrainingthestudentssaysPizam.Inadditiontolearningcookingbasicsstudentsearningrestaurantandfoodservicemanagementdegreesbenetfromasigni-cantbeverageeducation.Theschoolboastsabeerandwinelabwiththreecoursesonwineandtwocoursesonbeer.AfterreceivingasizeabledonationfromBacarditheRosenSchoolisalsobuildingaspiritslabandjustintroduceditsrstspiritscourse.SuchinnovationsareattractingmorestudentstotheRosenSchoolwhichrecentlycelebratedits30thanniversaryandisthelargesthospitalitycollegeintheU.S.Priortobecomingafull-edgedcollegein2004whenhotelierHarrisRosendonatedmillionsofdollarsand20acresoflandUCFshospitalitymanagementprogramhadfewerthan350students.Nowitcounts3500undergradsincludingseveralhundredearningrestaurantandfoodservicemanagementdegrees.SeparatefromthemainUCFcampustheschoolslocationonOrlandosInternationalDriveplacesstudentsinalivinglaboratoryintheheartofthetourism-basedcitywhichishometomorethan5000restaurants.InthepastsaysPizammoststudentsattractedtoarestaurantmanagementcareerhadsomeexperienceworkinginafood-relatedenvironmentmanytimescomingfromfamiliesthatwereinthebusi-ness.Todaywehaveincomingstudentswhohavenobackgroundinitwhatsoeverhesays.Theydonthaveparentswhoownrestaurantsorwhoarechefs.Buttheybecameinterestedandexcitedaboutthebusinessbecausetheimageofchefshaschangedinthiscountrytremendously.Smallerprogramsarereportingthesametrend.AtJolietJuniorCollegeinJolietIll.therstpubliccommunitycollegeinthecountryCIA 34CateringMagazinewww.cateringmagazine.comwiththenationsfourth-oldestculinaryartsprogramenrollmentinculinaryartshasincreasedsteadilyinthepastdecadewithbetween3and8growtheachyear.WeattributeagreatdealofthistothepopularityofTVcookingandbaking-relatedshowsandthatsomechefshavereachedacelebrity-likestatussaysMichaelMcGrealdepartmentchairculinaryartsforJolietJuniorCollege.TheschoolwhichoffersaCulinaryArtsAASdegreeaswellasthreebakingandpastrycerticateswillsoonbeofferingaBakingandPastryAASdegreeinresponsetostudentdemand.TherehasbeenashiftininterestfromageneralculinaryartsdegreetoabakingandpastrydegreesaysMcGreal.IbelievesomeofthisagainisattributedtoshowssuchasCakeBossAceofCakesandCupcakeWars.StudentsarealsodrawntoJolietsaccomplishedpastryinstructorsoneofwhomwontheSugarFashionChallengeontheFoodNetworktwoyearsago.SimilarlyclassesarefullinSavannahTechnicalCollegesbakingandpastryprogramwhichjustlaunchedinAugust.Studentswhograduatedfromtheculinaryprogramarereturningtotakethebak-ingprogramreportsJeanYvesVendevilleculinaryartsdepartmentheadforthestatetechnicalcollegeinSavannahGa.WhenVendevillestartedatSavannahTechin2008therewere35studentsintheculinaryprogram.Todaytherearemorethan250.Full-timeculinarydegreeprogramsarenttheonlyonesreapingthebenetsfromagrowinginterestinfood-relatedcareers.AtTheInternationalSchoolofHospitalityTISOHinLasVegaswhichoffersshort-termcontinuingeducationandcareertrainingprogramsinconferencesandeventscateringweddingsandhotelmanagementdemandhasbeengreaterthaneveraccordingtoDonnellBayotdirectorofacademicaffairs.Theschoolopenedin2004offeringtwocoursesandovertimehasaddednineadditionalonesitsofferingsincludeforexampleArtofFoodBeverageandMeetingandEventCateringinitsDepartmentofCatering.BayotwhoalsoservesasNACEsNational2ndVicePresidentfocusingoneducationalissuessaysmanyoftheschoolsstudentsarelookingformorein-depthknowledgeoftheireldoftenenrollingincross-disciplinecourses.SoifyoureacatererfeatureJWUSoftwareSolutionsforBack-of-the-HouseOnlinePreorderPOSMANAGEYOURBUSINESSFROMRECIPETOPOINTOFSERVICEPlanachieveprotableeventsStrengthenorderingprocessesDisplaymenuscollectmoneyupfrontManagecostofgoodsControlcostpermealreducewasteCall1-800-425-1425orvisitwww.foodserve.comsolutions.INCservicefoodUnparalleledOn-FarmFoodSafetyAnimalCareandQualityAssuranceSystems.TRULYEXCEPTIONALMEATQUALITYCANADIANPORKFORMOREINFORMATIONABOUTCANADIANPORKANDCANADIANPORKSUPPLYPARTNERSCONTACTCANADAPORKINTERNATIONAL220LAURIERAVENUEWESTSUITE900OTTAWAONTARIOCANADAK1P5Z9T1613236-9886F1613236-6658ECPICANADAPORK.COMWWW.CANADAPORK.COM www.cateringmagazine.comCateringMagazine35ForMoreInformationCulinaryInstituteofAmericawww.ciachef.eduJohnsonWalesUniversitywww.jwu.eduJolietJuniorCollegewww.jjc.eduKendallCollegewww.kendall.eduRosenCollegeofHospitalityManagementattheUniversityofCentralFloridahospitality.ucf.eduSavannahTechnicalCollegewww.savannahtech.eduTheInternationalSchoolofHospitalitywww.tisoh.comandyoudliketoenhanceyourskillsintheweddingindustryyoudtaketheWeddingCoordinationDesignclasshesays.Consumersaremuchmoreeducatedaboutfoodandeventsthesedayswhichraisesthebarforcater-ersandotherswithrestaurantandhospitalitycareersnotesBayot.Caterersareservingpeoplethataremuchmoreknowledgeableaboutfoodingeneralwhoaregoingonlineseekingcurrenttrendshesays.Becauseofthedemandsofwhatsgoingonsociallyifyouhaveaclientcominginyouwanttomakesureyoureknowledgeableinyoureld.Whilemoreeducationisrequiredtodaytostayaheadofevolvingtrendsthepayoffisagrowingnumberofjobsassociatedwiththefood-and-beverageindustry.Therealityisyouhavemanymanyprofessionsinthefoodworldandprofes-sionsthataretangentiallylinkedtothefoodworldsaysKendallCollegesKoetke.Andthatsaworldthatmoreandmorepeoplewanttobeapartof.PeopleareveryexcitedaboutfoodsaystheCIAsBirchwood.Peoplelovetolearnaboutittotasteittotryit.Itreallyisachangeinourcultureoverthelastdecade.cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.cateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comVISITUSONLINEcateringmagazine.com 36CateringMagazinewww.cateringmagazine.comfeaturepassingtestthe www.cateringmagazine.comCateringMagazine37SodexoservesavarietyofhealthyoptionsinitsfoodserviceprogramatLibertyUniversityinLynchburgVa.FromK-12tocollegefoodserviceprovidersarendingfreshapproachestomakingcafeteriafoodhealthierBYDEANNEMOSKOWITZwithstatisticsverifyingtheskyrocketingratesofchildhoodobesitycontroversyragingovertheHealthyHunger-FreeKidsActof2010seesidebarandMichelleObamachampioningtheanti-obesitycauseupgradingthequalityofschoolcafeteriafoodhasbecomeanationalobsession.Notsurprisinglyitisatoppriorityforfoodserviceproviderstoofromfull-servicecatererstoentrepreneurialstart-upstoglobalcorporationsservingcampusesfromelementaryschoolswithlow-incomepopula-tionstoprivateuniversitieswithheftytuitions.Thoughtheschoolbudgetsandstudentdemographicsmayvarydramaticallythechallengesfacingfoodprovidersoftenarethesameamongthemhowtomakehealthieringredientslikewholegrainsandvegetablesappealingtocarb-crazyyoungpeoplehowtocopewithdietaryrestrictionsandrisingratesofveganismandhowtoteachstudentstoeatmorehealthfullyevenafterschoolandthroughouttheirlives.Inmanyplacesallowingstudentstocustomizetheirmealsisoneanswer.Butthemostconsistentandfar-reachingchangeisthemoveawayfromprocessedfrozenandheat-and-servefoodtofreshingredientsandfreshlyprepareddishes.TheCulinArtserviceatTheCambridgeSchoolofWestoninWestonMass.includesadelibarasaladbarandariceandnoodlebar.PhotobyCalilowdermliklibertyUniversity featureHigh-ClassVenuesArecognizedleaderineducationalood-servicemanagementnationwideChartwellshasbeentheoodservicepartnertoBostonsNortheasternUniversitysince1974.ThroughnearlyourdecadesChartwellsmanagershavewitnessedanevolutioninwhatstudentswantromtheirdiningvenues.Sustainably-sourcedproductsareattheorerontandood-savvystudentstodaywantanextensiveselectionocustomizablemealsthatarehealthierrobustandavorulaccord-ingtoTimCooneyChartwellsresidentdistrictmanager.ChartwellsatNortheasternDiningisearninghighmarksormeetingthechallengeinmultiplewaysamongthembyoering38CateringMagazinewww.cateringmagazine.comsustainableandlocaloodsourcesallergyalternativesseasonalmenusandeco-riendlydigitally-enhanceddiningacilities.AtNortheasternsInternationalVillagebuilttoshowcaseagreendiningexperiencethroughecologicalarchitectureandoodromsustainablesourcespopularentreesarepairedwithavarietyohealthysidesallowingstudentstocustomizepersonallyappealingcompletemeals.Fromtandoortobrickovenstosushiandsliderstheacilitysatisfesdiversedesireswithinternationalcuisineandmodernizedversionsocomortoodsassignaturedishes.Menuoptionshighlightsustainablysourcednaturaloodsatmorethanadozenculinaryplatorms.Theall-daybreakaststationusescage-reeshelleggsmilkwithoutartifcialgrowthhormonesandFairTradeCertifedcoeeandtea.Thededicatedvegetarianandveganplatormemployslocallypurchasedproduce.Porkandpoultryproducedwithouttheuseoroutineantibioticsisthechoicethroughoutdiningdestinations.Andseaoodispurchasedinaccor-dancewithMontereyBayAquariumSeaoodWatchguidelines.Intheuniversitys26900-square-ootCurryStudentCenterwhichrecentlyemergedromanimpressiveacelitvisitorsfndaFromtandoortobrickovenstosushiandslidersInternationalVillageatNortheasternUniversityinBostonofferssomethingspecialforeverystudent. www.cateringmagazine.comCateringMagazine39varietyostudent-requesteddiningavoritesAsiancuisinepizzaburgersandchickendishesamongthem.ThemixonationalandlocalbrandshousedinthecenterincludingsomenotnotedortheirnutritionalsuperioritysuchasPopeyesLouisianaKitchenandTacoBellExpressisbalancedbylightervegetable-richpossibilities.AtKigoKitchenchesconcentratesolelyonreshvegetablescombin-ingthemwithstarchesproteinsandsaucestoproduceastreshandhealthystir-rydishes.AtTheWestEndamousoritsclassichome-stylemealsthewarmsaladconcepthasbeenahit.Guestsgetachoiceogreensproteinsandotherproduceandwatchasingredientsaretossedseasonedandsautedbeoretheireyes.ExtremelyconsciousabouttheprevalenceooodallergiesChartwellsatNortheasternDiningadaptsmenusandrecipestoaddresstheneedsostudentsaectedbyoodsensitivities.Residentialdiningkitchensarepeanut-reeandtreenut-ree.MilkalternativesincludesoyriceandLactaidbrandalongwithtraditionalmilk.Gluten-intolerantstudentsareaccommodatedbyaspecialstationatInternationalVillageaswellaswithcommerciallymanuacturedgluten-reebakedgoodsandpackagedrozenmealsthatcanbeheatedindedicatedtoasterovensandmicrowaves.Kosherandhalalmealsalsoareavailable.ContinuallyworkingtomakeoodselectionsmorehealthulandinstillinstudentsalielonghabitoeatingrightChartwellsatNortheasternDiningollowssuchhealthycookingprotocolsasavoidingdeep-ryinginavorobakingroastingorsteamingcook-inginsmallbatchestoensurereshnessandqualityandsearchingorwaystoreducetheamountooilused.NutritionistChristineClarkisavailableoncampustoanswerquestionsandshepublishesaweeklyblogflledwithwellnessandweight-losstips.IndividualAttentionAewmonthsaterCulinArtInc.tookoverresponsibilitiesatTheCambridgeSchooloWestonCSWanindependentartsandsciencehighschoolinWestonMass.studentsgatheredoranassemblywereaskedhowtheyeltaboutthenewoodservice.TheresponsewasastandingovationrecallsJePowellassistantvicepresidenteducationdivisionorCulinArtwhichbeganservingtheschoolmarket15yearsagoandnowisoperatinginthatcapacityinsevenstates.Thecompanypridesitselonidentiyingeachinstitutionsvisionoritsprogramandthenprovidinginnovativesolutionstoenablethemtoachievetheirgoals.OnesuchinnovationatCSWwasariceandnoodlebarimplementedtoaddresstheschoolslargeinternationalandveganpopulationrepresent-ingone-thirdothe450studentsandacultymemberswhoeatthere.Inadditionthelunchroomsreshsaladbareaturestworeshgrainsdailyandthedelibarincorporateshummusavoredtousandmanygrilledvegetables.OneoCulinArtsgreatestassetsaccordingtoPowellisitsabilitytocustomizeprogramstotheschoolsgeographicregion.Buyingonamorepersonalscalethansomeoitscompeti-torsthecompanyworkswithlocalsuppliersusuallystayingwithina60-mileradiusandstrivingtoadaptitsprogramtothecultureothecommunity.ForinstancebreadsservedinthediningroomatCSWcomeromalocalbakeryandarepreservative-ree.Amajorimprovementromthepreviouspro-viderattheschoolwasthetransitiontoreshlycookedmealsmaderomreshingredients.ForexamplevisibleintheCSWkitchenthesedaysarestockpotsusedtomakebroththeold-ashionedwaynotromdehydratedbases.Additionalrerigerationwasneededtoaccom-modatethegreaterquantityoreshly-madeversusrozenandprocessedoods.SinceoneothebiggestculpritsincausingobesityisriedoodwhichmostotenisprocessedandrozenCulinArthasletbehindtheryerinavororoastedorgrilledmeatsandpoultryandroastedvegetables.Butthereareplentyocomortoodsonthemenuincludingadailypastaandsuchmake-it-your-owndishesaschickenajitas.AlthoughschoolsordinarilydictateoverallpolicyconcerningallergiestheresanutbaninOnesuchinnovationatCSWwasariceandnoodlebarimplementedtoaddresstheschoolslargeinternationalandveganpopulationIntheCSWkitchenCulinArtpreparesbrothfromscratchratherthanfromdehydratedbases. feature40CateringMagazinewww.cateringmagazine.comeectatCSWorexampleCulinArtreachesoutindividuallytoassiststudentswhohavespecialdietaryneeds.AtthestartoeveryschoolyearCulinArtconerswiththenursesofcetoiden-tiystudentswithrestrictionsandthekitchenpostsphotographsothosechildrenwithalistoingredientstheymustavoid.Theirmealsmaybepreparedseparatelyinanallergen-reeareaorinstanceoranallergen-reesaladdressingmaybestockedorthemandsetapart.FoodforThoughtWhenFatherSteveSharanounderotheDonBoscoCristoReyHighSchoolinTakomaParkMd.wentshoppingoracatererhebroughtatallorder.NotonlydidthewinningcandidateneedtomeetthestatesNationalSchoolLunchProgramguidelinesbyprovidinggoodnutritionandhealthyvaluebutithadtoparticipateasapartnerintheactualeducationprocess.WewantedthistobeaninstructionalmomenttothesekidssaysSharanothediningexperi-ence.Notonlyreceivingsomethingthattheywillconsumethatwillbehelpulandnutritiousorthembutlettingthemseehowamealshouldlookhowitssupposedtobepreparedhowitssup-posedtobebalancedandwhataretheportions.Sharansschoolispartoauniquepartner-shipbetweentheArchdioceseoWashingtontheSalesiansoDonBoscoandtheCristoReyNetworkoSchoolswhosemissionistoworkwithat-riskyoungpeopleandpreparethemtogotocollege.Studentsparticipateinacorporatework-studyprogramgainingproessionalworkexperienceandearningmoneytopayoraportionotheireducationsbyworkingonedayaweekatanentry-levelclericalposition.Comingromamilieswithlimitedfnancialresourcesthestudentsarechallengednutrition-allyonanumberolevels.Withtheirparentsworkingtwoorthreejobsmostcanonlycountoneatingaewmealsaweekathomefllinginwithunhealthyhigh-atandhigh-carbsnacks.Formanylunchatschoolistheonlymealtheywilleatthatday.WhenSharanoundLaPrimaFoodGroupbasedinCollegeParkMd.hesayshewasblownawaybythecompanysprepara-tioningredientsandphilosophy.ItjustwassuchagoodmatchorwhatIwantedtodoorthesekidshesays.LaPrimawhoseprimarybusinessiscorporatedrop-oandhigh-endsocialcateringwasinspiredtomoveintotheschoolmarketfveyearsagoatervisitingCIRoodCooperativaItalianaDiRistorazioneanItalianoodmanagementfrmthateedsaewhundredthousandchildreninItalyromitscentralkitcheneveryday.CIRoodsphilosophywhichspecifesreshorganicingredientsandupscaleoodbrandsresonatedwithLaPrimaspresidentDaveEvanswhoseownethosavorsreshsustainablelocalingredients.Nowworkingwith11schoolsinMarylandVirginiaandWashingtonD.C.LaPrimadoesntaspiretoserve100schoolsclaimsEvans.Wewanttodoitrightandmakeadierence.SincethereisnokitchenatDonBoscoLaPrimabringsinbreakastandtreatslunchservicealmostlikeano-premisecateredeventdeliveringreshlypreparedoodmadeinitsnearbykitchenshortlybeoreserviceandtransormingthebuildingsgymnasiumintoalunchroomonadailybasis.Meetingthestatesnutritionalstandardswhilestillappealingtoteenageculinarypreerenceshasbeenalearningcurve.ButtherearetricksorsneakinginthehealthyrequirementsaccordingtoMelissaWatsonschoollunchadministratororLaPrima.Amongthemshementionsdisguisingvegetablesbypureeingtheminsoupsorservingtheminsaucesonpastaandmakingbakeditemsseemried.Chickennuggetsarecutromreshbreastsandcoatedwithwholegraincrumbsorexample.Withitsresh-onlyoodpolicyLaPrimaisstayingaheadoederalsodiumstandardstooshesays.Youcantmakepeopleeathealthfullyiftheydontwanttowhichiswhyvarietyissoimportant.RobinQuaytheregistereddieticianassignedtoLibertyUniversityinLynchbergVa.ALaPrimalunchatDonBoscoCristoReyHighSchoolinTakomaParkMd. www.cateringmagazine.comCateringMagazine41HowcanSharanbesurethattheprogramissatisyinghisstudentsaswellasthegovernmentServerscompleteeedbackcardseverydayandSharanorganizesgroupsostudentsandteachersregularlytoasktheiropinionsandsuggestions.ButmosttellingarethecommentsotheyoungguideswhosometimestourprospectivestudentsthroughtheschoolandthoughuntutoredhavebeenoverheardtosayTheoodisthebestMultipleChoicesYoucantmakepeopleeathealthullyitheydontwanttowhichiswhyvarietyissoimportantsaysRobinQuaytheregistereddieticianassignedtoLibertyUniversityinLynchbergVa.whereSodexohasbeentheoodservicepartnerormanyyears.Thecollegeoersamind-bogglingnumberooodchoicesacrossits6800-acreresidentialcampusnotallothemnotablyhealthyromwell-knownastoodnameslikeChick-fl-AtoproprietarybrandslikeSubConnectiontoanewlyinstalledDunkinDonuts.Atthesametimeitisstrivingtomakepositivediningdeci-sionsmorelikelybyintroducingsomeinnovativehealthyinitiatives.With4percentotheuniversityspopulationreportedlysu-eringromallergiesoneothemostexcitingnewideasisSimpleServingsastationconceptdevelopedbyQuayandExecutiveChePeterJerominekwhichshowcasesminimallyprocessedtastyoodspreparedwithoutglutenorsevenotheeightmostcommonoodallergensmilkeggssoytreenutspeanutsshellfshandwheat.Fishtheleastcommonotheallergensandagoodproteinsourcewasnotomitted.LocatedinReber-Thomasthemaindininghalloncampusandoeringlunchanddinnermenusdailythestationeliminatestheguessworkorthoseollowingspecialdietsbutalsomakeshealthuleatingeasieroreveryone.AlsointegratinghealthyoptionsintothemixisaconceptcreatedanddevelopedbyJerominekcalledtheWellnessZonewhichhasbeeninstitutedattwovenues.IntheTilleyCenterwheresignsprovidenutritionalinormationandnotecommonallergensusedinprepara-tionsittakestheormosomeenticingupscaleadditionstoFreshMarketBuetwheretheareishotentreessoupsandasaladbar.AdditionsincludeatypicallettuceslikearugulaandBostonbutterinterestingroastedvegetablessuchascauliowerandeggplantsuchspecialtycheesesasgoatandetaandvariousnutsseedsandwholegrains.AtFlamesZonespecializingingrilledcheesesandwicheswhole-grainbreadsandlower-atfllingsnowareavailable.Studentscanfndgoodoptionsamongotherlesshealth-orientedvenuestoo.InReber-Thomasanumberodiningvenuesoeraselectionovegetablesandmanyotherhealthypossibilitiesamongthemthreeethnicstationsamade-to-ordersandwichbarandagrill.SushiandsmoothiesareamonghealthystaplesatFreshenslocatedinaoodcourtknownasTheHangar.AndLavashaoodtruckdispenseshealthyatbreadsandwichesservingthemwithasideoseasonedchickpeasandadrink.AlthoughSodexoisaoodservicegiantservingabout4millionmealsperdayinK-through-collegelocationsQuayandJerominekmakenutritionapersonalmissionatLiberty.AsideromconductingprivatenutritionalconsultationsandactingasaguestspeakerattheftnesscenterQuaymeetsmanystudentsbyspendingtimeinthedininghallandTheSimpleServingsstationconceptatLibertyUniversitywhereSodexoisthefoodservicepartnershowcasesminimallyprocessedtastyfoods.PhotosbyCalilowdermliklibertyUniversity 42CateringMagazinewww.cateringmagazine.combyservingastheleaderothestudentboardodirectorsaSodexoprogramthatinvolvesstudentsinspecialeventsanddiningprogramsoncampus.ToeducateyoungstersaboutgoodeatingandencouragethemtoeatbettersheandJerominekalsoteachwellnessandcookingclassesonamonthlybasis.LessonsinFreshnessPlaguedbyqualityconcernswithitspreviousproviderSt.JamesCatholicanOrlando-basedelementaryschoolserving475youngsterswasoneothefrsttojointhepilotprogramwhenWholesomeTummiesanentrepreneurialstart-uplocatedinOrlandoaddedon-sitepreparationtoitssuccessulonlineorderinganddeliverysys-tem.Makingthetransitionromheat-and-servetoWholesomeTummiesreshly-madeapproachisnotalwayseasyorschoolssinceotenitrequirestheadditionorerigeratorspaceandcookingequipment.ButtheeorttorestorereshnessanduntoitsdiningprogramwasworthwhileorSt.Jameswhichremainsasatisfedcustomer.WholesomeTummiesCEODebbieBlacherlaunchedthecompanyin2007becauseshewassodissatisfedwiththeabysmalqualityooodattheschoolsherownchildrenattended.Todaysheheadsarapidlyexpandingnetworko10ranchisesthatserve100schools.Thecompanyssuccessisevidentintestimonialsromparentssomeowhomdecidewhichschoolstheirchil-drenwillattendbasedonwhetherWholesomeTummiesistheoodserviceprovider.ForMoreInformationChartwellswww.eatlearnlive.comCulinArtInc.www.culinartinc.comLaPrimaFoodGroupwww.laprimafoodgroup.comSodexowww.sodexousa.comWholesomeTummieswww.wholesometummies.comAseaobrownisthewayBlacherdescribestheunhealthyunappetizingprocessedandrozenoodsservedinmanyothelunchroomsshevisits.BycontrastWholesomeTummiesmealsarerainbowsonutritiousdishesmaderomscratchandcontainingonlyreshingredientswithoutMSGhigh-ructosecornsyrupartifcialcolorsandavorsnitratesorpartiallyhydrogenatedoils.Evenso-calledkidsoodsuchascheeseburgersishealthullymadeandstudentscanchoosetwocolorulsidesamongthemreshruitroastedvegetablessaladsandsoups.Subscribingschoolsarerequiredtoollowthekid-riendlynutritionist-approvedrecipesthatWholesomeTummiesdevelopstherecurrentlyare200buttheyrereetoadaptthemonthlymenucalendarsaccordingtotheparticularneedsotheirstudentpopula-tions.DuetothegrowingprevalenceoallergiesBlachersteamrecentlyintroducedso-calledAllergyProflingpermittingparentswhoorderonlinetoeasilycreatedietaryproflesortheirchildrensothatthereateronlyallergen-reeitemsappearontheirscreens.Blacherhopestomakelunchanexperienceagainintheaceotheabbreviatedinstitutionalizedlunchperiodsbeingimplementedinmanyplaces.Choiceisanimportantvalueotheprogramsinceitencourageskidstoeathealthullyandabest-sellingkidavoritestarsoneverymenu.Theall-timewinnerispizzamadewithwhole-graincrustandamarinarasauceortifedwithpureedvegetables.Moreadventurouspossibilitiesareincludedaswelltikkamasalaorangechickenwithsteamedbrownriceandshepherdspieorexample.ButBlachersgoalsgobeyondimprovingoodqualityasissug-gestedbythecompanysnewmottoItisntlunch.Itsamovement.ByexpandingWholesomeTummiesparticipationtoeveryaspectooodserviceinschoolandbeyondshehopestoshapethelielongeatinghabitsostudents.NutritioneducationsuchashavingsmallarmersspeaktostudentsandbringingaarmersmarkettotheschoolalreadyhasbegunandBlacherisplanningtoplantagardenatSt.Jamesinordertohelpkidsappreciatetheoriginsotheirood.featureLaunchedin2007WholesomeTummiesnowconsistsof10franchisesserving100schoolsanditsrapidlyexpanding. www.cateringmagazine.comCateringMagazine43SincetheHealthyHunger-FreeKidsActanexten-sionoftheNationalSchoolLunchProgramwentintoeffectlastyearthemediahasreportedcom-plaintsabouttheprogram.Someparentscomplainthattheirkidsarentgettingsufcientnourishmenteitherbecausetheyareaccustomedtolargerportionsorbe-causetheydontwanttoconsumethefoodsprescribedbythemealplan.Anothercriticismisthewastegener-atedbytheprogramstudentsmusttakecertainhealthyfoodsontheirplateswhichcanendupinthetrashifthestudentsdidntwantthoseitemsintherstplace.Theplansetshealthyrangesforfivecategoriesoffoodfruitvegetablesgrainsmeatsandmeatalterna-tivesandfluidmilkandestablishesrangesoftotalcaloriessaturatedfatstransfatandsodium.Dr.JaneyThorntondeputyundersecretaryforfoodnutritionandconsumerservicesUSDAwhichsetsfoodpolicyforthe101000publicprivateindependentandcharterschoolsthatsubscribetotheplaninreturnforreim-bursementsaysitisworking.UPGRADINGAMERICANNUTRITIONPHOTOSBYKIMBERLYHAINESOFLAPRIMAFOODGROUPINC.ALaPrimalunchatDonBoscoCristoReyHighSchoolinTakomaParkMd.RenatoOvensInc.WoodGasInfraredPizzaOvensRotisseriesChar-BroilerGrillsCONTACTUSTRASWBOOTH1807renatosrenatos.comwww.renatos.comTwitterbrickovenmakerFacebookRenatoOvensBestqualityserviceandpricesince1981.WhypaymoreBuydirectfromthemanufacturer 44CateringMagazinewww.cateringmagazine.comfeatureToreceiveafreesamplepackofClearWickemailusatblazesalesblazeproducts.comWhatChefsWantFormoreinformationcall502-633-0650ext.240orvisitwww.blazeproducts.comClearcontainereliminatesguessworkbylettingyouseehowmuchfuelremainsUniquestackabledesignallowsyoueasystorageandhandlingSaferforyou.PatentedshapekeepsameawayfromcontaineriftippedoverClearWickTheClearAdvantageDirectorsatmostoftheparticipatingschoolsshehassurveyedarentexperiencinganypushbackshereports.Theyhaverecognizedthathealthierfoodscanstillbekid-friendlyshereasonsofferingsuchexamplesasbakedsweetpotatofriesversuswholebakedsweetpotatoesorwhole-graincrustpizzaloadedwithfreshfruitsandvegetables.Inplaceswherecomplaintshavesur-facedThorntonbelievesitwasbecausethestudentswereaccustomedtoconsumingunrealisticportionsthreeorfourhamburg-ersforinstance.Thatmightbealrightforkidswhoareextremelyactivephysicallybutnotforthemajorityofkidswhoarenotplayingfootballshenotes.WhereschoolsareseeingmorewastethanbeforeThorntonattributesthephenomenonnottodissatisfactionwiththefoodbuttotwootherfactorsIttakeslongertoconsumefruitsandStsFrePerformanceReliabilityPerfectforanyoccasiongrandorintimate.Since1947800.523.4586www.apexfountains.cominfoapexfountains.comfacebook.comApexFountainsApexFountains6DistinctiveCollections35or7GallonSizesGuaranteedROILifetimeLimitedWarrantyWhenpossibleLaPrimaharvestsingredientsforitsschoollunchesfromitsownonsitegardens. www.cateringmagazine.comCateringMagazine45vegetablesthantoeathighlyprocessedfoodsandlunchperiodshavebeenshortenedinmanyplacesthisyearleavingchildrenwithinsufficienttimetofinisheverythingontheirtrays.WhilestatesanddistrictsareresponsibleforactualmealplanninginaccordancewithfederalguidelinestheUSDAishelpingthemsourcelocallyworkwithsmallfarmersintheirareasandincreasetheuseoffreshingredientsthroughavarietyofprograms.Onemakeslocalsourcingsim-plerbypermittingtheschoolstobuythroughtheDepartmentofDefensewhichhasaregionalprocurementnetwork.Initstrainingroletheagencyistryingtoassistteachersinincor-poratingnutritioneducationintothecurriculummakingitintegraltostudiesinmathhistoryandsci-ence.Itoffersclassroomliteratureandothermaterialsandistryingtoseethatmorenutritionquestionsareincludedonthetestsbywhichbothstudentsandtheirteachersareevaluated.PhotosbykimberlyhainesoFlaPrimaFoodGroUPinC. businessBYSARAPEREZWEBBERWhilerunningyourbusinessmaytakealotojugglingtherearesolutionsouttherethathelpyoukeepalltheballsintheair.Manyothemaresotwareproductsthatecientlyandquicklyhelptopreparedocumentsthatusedtobequitetrickyromsalesquotestocontractstomenus.Thesehigh-techhelperscanalsoassistyouinmanagingyourstaavoidingschedulingconfictscreatingshoppinglistsandmuchmore.Andnewtechnologyisemergingallthetimeincludingwaysorcustomerstopaythebillwithoutacreditcardleavingtheirhands.Followingareexamplesotechnologicalproductsthatmakeday-to-daybusinesstaskseasier.46CateringMagazinewww.cateringmagazine.comhigh-techsolutionsTracRitesOptimumControlsoftwarehelpschestocostoutallotheirrecipes.Whenquotingabanquetuserscanchoosethenumberopeoplecomingtotheeventandwhatwillbeserved.OptimumControlcalculatesthecostperpersonandwhatthefromcreatingmenustoschedulingstafftheseproductsmakeday-to-daytaskseasierTablePayofAmericaspay-at-tablecreditcardprocessingsystem.TracRitesOptimumControlhelpstoplanandcostanyevent. NACEExperienceConferenceandExpoJuly14-172013ChicagoMarriottDowntownMagnificentMileChicagoILwww.nace.netconferencenace.netfacebook.comNACENatlNACEExperience2013ConferenceeventCateringEventsNetworkbroughttoyoubyNACEtwitter.comNACENationalNACENatlNACEEXP13FormoreinformationandtoregisterforExperience2013visitwww.nace.netTheNACEExperienceConferenceandExpoistheoneindustryeventwheretheintersectionofcateringandeventsistrulydemonstrated.ThisyearweregoingExperiencethecantmissconferenceforcatererseventplannersandeventprofessionalsGainboldinsightfromindustrythoughtleaders.Learnfreshideastoincreaseyourrevenuemakeyourbusinessmorevaluableanddevelopyourselfpersonallyandprofessionally.Networkwithacommunityofprofessionalsfromacrossthecountrywhocanhelpyouachieveyourgoals.DiscoverthebestandlatestproductsandservicestoenhanceyoureventatMarketplaceExpo.WithallofthesebenefitshowcanyouaffordnottogoREGISTRATIONINCLUDESBreakfastLunchOpeningReceptionEducationBreakoutSessionsCulinaryExperienceAwardsReceptionandGalaMarketplaceExpoTheExperienceconferenceisbroughttoyoubytheNationalAssociationforCateringandEvents.Tolearnmoreabouttheconferencevisitwww.nace.net.BOLD.GOWHEREDARINGCULINARYANDEVENTDESIGNPUSHTHEENVELOPEANDINSPIREPROFESSIONALSTOTHINKOUTSIDETHEBOX.CreditDJonesPhotographyCreditpkphoto.comCreditGoenSouthCreditpkphoto.com 48CateringMagazinewww.cateringmagazine.comoodcostisontheeventtheper-personquotegeneratedcanbedeterminedbyretailsellingpriceasetpriceperpersonoradesiredcostpercentage.Ithecustomeracceptsthequoteaconfrmationcanbeprintedandsenttothecustomer.Userscanthenprintashoppinglistortheeventviewascaledlistingoallprepsrequiredandautomaticallycreateanorderreadytouploadtosuppliers.Formoreinormationvisitwww.tracrite.net.TheCardatTableServiceCATSromTablePayofAmericaenablesbusinessestoutilizepay-at-tablecreditcardprocessing.TomHarpootlianchieoperatingofcerorTablePayoAmericareportsthat44oallcreditcardraudoriginatesintheood-and-beverageindustry.Withthisproductcustomersneverhavetohandtheircreditcardovertoaservereliminatingsecurityconcernsandensuringthatpatronswontorgettheircardsatthetable.Customerssimplyswipetheircreditcardsthroughaswiperattachedtothepaymentporto-lio.ThesystemworkswithoutnecessitatingchangestoaPOSsystemandoncepurchasedrequiresnoongoingmonthlycosts.Formoreinormationvisittablepayoamerica.comorcardat-tableservice.com.FoodServiceSolutionslineosotwareproductsallowscatererstomanagetheirbusinessromtherecipetothepointoservice.Theback-o-the-housesolutionFoodCo7isaoodmanagementandcost-controlsotwarethathelpstomanagerecipesproductandpurchasing.FoodCo7worksasastand-aloneproductorinconjunctionwiththePointofSaleOnlinePre-OrderandAdministrativeSoftwarewhicharebusinesspackagedintooneproduct.ThesesolutionshelpopenthedoortonewbusinessopportunitiesparticularlyintheK-12schoolmarket.ThePointoSaleandOnlinePre-Orderhelptocontrolinven-torypurchasingpreparationandreportingandcollectingmoneyuprontwhichgivesthecaterertheabilitytoorderandprepareschoolcaeteriaoodbasedonexactcounts.Formoreinormationvisitwww.FoodServe.com.CaterproforWindowsisacomprehensivesotwareproducttoassistinmanagingandcontrollingacateringorbanquetbusiness.Caterprohelpstodevelopmenusandproposalssetupandkitcheninstructionsanddeliveryschedules.Inadditiontocreatinginvoicesandtrackingpaymentsandpaymentschedulesithelpstoeectivelymanagebanquetroomrentalinventoryandstaschedules.Caterproisavailableinbothsingle-computerandmultiple-computernetworkversions.Thepriceincludesoneyearoproductsupportandtherearenorequiredyearlymaintenancecharges.Areedemonstrationandtrialisavailableordownloadingatwww.caterprosotware.com.MenuProsoftwareenablescatererstoeasilycreateandprintproessionalmenusandcateringproposalsin-housewithouttheexpenseoagraphicdesigner.Ateraninitialenteringomenuitemsintoadatabaseuserscaneasilydraganddroptheitemsontoamenu.Formattingisautomaticlayoutbackgroundontsandcolorscanbechangedwithasingleclick.InstantMenuStyleallowscatererstopresentclientswithmultiplelooksothesamemenuwithoutanyre-typingwhilethedatabaseomenuitemshelpscatererscreatemenusthataretailoredspecifcallytotheirclientsspecifcations.NoInternetconnectionmonthlyeesorcontractarerequiredandthesotwareincludesareeFacebookappthatletsuserspostmenusinahigh-proflepositionjustabovetheFacebookTimeline.Formoreinormationvisitwww.sotcae.com.www.softcafe.comexcludinggratuityMarylandtax-2011BALLROOMRECEPTIONBALLROOMRECEPTIONCHEFSTATIONPACKAGE8598perperson-menuchoicesonthefollowingpagesBeverageBarServiceincludesfivehouropenbarofferingpremiumbrandshousewinesbottledbeersChampagneToastcomplimentaryforallguestsHorsDoeuvresbutlered-sixincludedinyourpackageDisplayStationchoiceoftwodisplaysincludedinyourpackageEntreStationchoiceoffourstationsincludedinyourpackageInternationalCoffeeSweetsTablecoffeewithspecialityflavorsamarettohazelnutandvanillacinnamonstickschocolateshavingschantillycreamlemonpeelssugars-assortedminipastriestuxedostrawberriesWeddingCakepleaseselectfromthefollowingvendors-SweetsToYouByGinger--LizMardenGourmetCakes--SweetsToYouByGinger--LizMardenGourmetCakes-MiscellaneousServicesweddingcoordinationservices-cloakroomattendantseasonal-votivecandles-complimentaryroomatlocalBBTheShipmateInnforbrideandgroom-valetparkingforyourguests-floorlengthivorylinesTomHarpootlianchiefoperatingofcerforTablePayofAmericareportsthat44ofallcreditcardfraudoriginatesinthefood-and-beverageindustry.CaterproforWindowsfeaturesintegratedappointmentscheduling.TheFSSPre-Ordersystemallowsparentstoorderandpayfortheirchildrensschoolcafeteriamealsonline.MenuProcancreatemultiplelooksofthesamemenuwithoutanyre-typing. www.cateringmagazine.comCateringMagazine49DesignedinconjunctionwitheventmanagementproessionalsoallkindsCatereaseCateringandEventManagementSoftwareallowsuserstoquicklyandeasilybookneweventsoreditexistingoneswithmanytoolsmonitoringallpossibleconficts.Contractscanbegeneratedinsecondsandallprintedmaterialisproessionallydesignedandhighlycustomizable.Withattractivelogicallydesignedscreensthesotwareoerstoolsandwizardsoreasydataentry.Catereaseisavailablebothasadesktopapplicationaswellasaull-eaturedweb-basedprogramCatereaseConnect.Formoreinor-mationvisitwww.caterease.com.Withmorethan3000unitsundermanagementMonkeyMediaSoftwarehelpsrestaurantoperatorsgrowcateringsalesandprots.ThecompanysturnkeysystemisbasedonGetCateringandGrowSalesabookbyCEOErleDardick.ThesystemincludestwocomponentsMonkeyMediaSoftwareCateringInstituteaneducationalcomponentthatincludesacerticationprocessandMonkeyMediaSotwaresMonkeyCateringanenterprisecloud-basedmobile-riendlysotwareplatormtomanageandtrackrestaurantcateringoperationsromleadgenerationCRMclientmanagementandorder-takingtoproductiondeliveryandreal-timereporting.Formoreinormationvisitwww.monkeymediasotware.com.717TehamaStreetOrlandCA95963www.WestCoastProducts.net1-800-382-3072NATURALCUREOLIVESGrownandProcessedintheUSAGreatforyourBarandCateringneeds.1gallon5gallonand55gallonbarrelsWestCoastProductsSpecialtyolivessince1937Catereasemonitorsallpossibleeventconficts. howtoBYDALEWILLERTONTHELEASECOACH50CateringMagazinewww.cateringmagazine.comeffectivelyleasecommercialspace10questionsforcateringtenantstoaskthelandlordsrealestateagent Asacateringtenantyouwillwanttoprepareyourselfforleasenegotia-tionswithacommerciallandlordortheirrealestateagent.Educatedentrepreneursmustaskplentyofquestionsinregardstoleasingapreferredlocationdoingsobetterassuresthesebusinessownerswillachievetheirmaximumpotentialandwillnotbetakenadvantageof.WhenviewingpossiblecommercialsitesforleaseexercisecautionformaximumdividendsordonthesitatetoaskaprofessionalLeaseConsultantforhelp.AsTheLeaseCoachIhavebeenconsultingwithcommercialtenantsandcatererssince1993.FollowingareafewabridgedquestionswhichIfrequentlysharewhenspeakingatNorthAmericanrestaurantshowsthatalltenantsmustaskduringthenegotiatingprocesseitherforaneworsecondarylocation.Indoingsoyouwillbetterprotectyourselfyourinterestsandyourinvestment.1WhoisthelandlordWillyoubedealingwithalargeinstitutionabankorasmallindependentMomandPoplandlordThebestnegotiatingapproachdependsonwhoyouroppositionis.2HowlonghasthelandlordownedthepropertyAlong-timelandlordwillhavegainedawealthofknowledgeandexperienceregardingtheproperty.Typicallyalong-timelandlordwillalsoretaininterestincontinuingtoownthepropertyandhavemorerealisticrentexpectations.Converselyanewlandlordmayhaveahighmortgageandmaylooktohisorhertenantstohelpcoverthatcostwithhighrents.www.cateringmagazine.comCateringMagazine51ThenewSelfCookingCenterwhitefficiencyFinishingbanquetingefficiencyPlatedbanquetsaresimplifiedwiththeSelfCookingCenterwhitefficiency.Yourpre-producedfoodiscarefullyarrangedcoldontherequirednumberofplatesandstoredchilledinspecialmobileracks.RegistertodaytoattendaRATIONALCookingLiveeventinyourareaatwww.rational-online.usorbycalling888-320-7274.Upto240platesservedin20minuteswithonly2chefs.Extraordinaryfoodquality.VisitRATIONALUSAatthe2013NRAShowBooth2068 howto3WhereisthelandlordphysicallylocatedAlocallandlordisoftenmoreaccessiblethusmakingeasieranydealingspriortoandfollowingsigningtheformallease.Oneofmytenantclientswastryingtopersonallymeetwithhislandlorda70-year-olddoctorwhocontinuedtopracticeathisleisurebutalsoenjoyedsunnyholidaysandwasoftennotaround.Obviouslythiscreateddifcultywithschedulingapersonalmeeting.4IsthepersoninchargeofpropertymanagementlocalSimilartotheprecedingpointregardingabsenteelandlordsensurethatyourpropertymanagerisreadilyavailabletodealwithanyconcernsyoumayhave.Propertymanagersmaywelllookaftermultiplesitesnotalwaysinthesamecityortownandcannotremainatonelocationonafull-timebasis.5WhatisthebuildingshistoryAnolderbuildingmayrequirefurtherupkeepandmaintenancewhichtenantspayforinCommonAreaMaintenanceCAMcharges.Iftherehasbeenahighturnoveroftenantsinthepastforanyreasonthisshouldraisearedagforyou.Alsohasasimilar-usetenantpreviouslyleasedspacewithinthepropertyandeitherclosedthebusinessormovedelsewherewithinthepast10-20years6WhoisdoingtheleasingforthepropertyKnowingwhoyouaredealingwithwillhelpyoubetterpreparefornegotiations.IsthisabigleasingbrokeragearealestateagentorafamilymemberofthelandlordRealestateagentsmustfollowacodeofconducthowevertheyoftencanonlysharewhatthelandlordhastoldthem.Aless-than-reputablelandlorddoinghisownleasingmaytellyouanythingtogetyoutosign.AnolderbuildingmayrequirefurtherupkeepandmaintenancewhichtenantspayforinCommonAreaMaintenanceCAMcharges.Iftherehasbeenahighturnoveroftenantsinthepastforanyreasonthisshouldraisearedagforyou.52CateringMagazinewww.cateringmagazine.com www.cateringmagazine.comCateringMagazine537WhowerethetwomostrecenttenantstomoveinandwhenYouwillwanttoapproachthesetenantsandaskthemhowtheirleasenegotiationswent.Iftheleasingagentclaimsheorshehasonlyrecentlyacquiredthelistinganddoesnotknowpushforthedetails.8WhowerethelasttwotenantstomoveoutWhenandwhydidtheymoveoutDidtheymoveacrossthestreetordidtheycloseAsbeforeyouwillwanttospeaktotheseformertenantsandaskformoredetailsabouttheirreasonforleavingaswellastheiropinionsofthelandlordpropertymanagerandthepropertyitself.9WhoisthepropertysbiggesttenanttheanchortenantHowsecureisthisanchorstenancyTheanchortenantstypicallyattractthemosttrafctoapropertysoyouwillwanttoconrmtheywillbestaying.TenantsinastripmalllocatednearmyhomewererecentlycaughtunawarewhenSafewaytheanchortenantmovedout.Despitehavingalong-termleaseSafewayoranotherlargegrocerystorechaincanoftenmovetheirbusinessbutcontinuetopaytherentthusdisallowinganycompetitortomovein.10IsthebuildingforsaleBuildingownerslookingtoselltheirbuildingwillhavedifferentmotivationswithprospectivetenants.Alsoconsiderthatyoumaylikethecurrentlandlordbutdislikethenewlandlord.Youmayfeeluncomfortableaskingthesequestionshoweverrealestateagentsandpropertymanagersaretypicallyopentoprovidinganswers.Asacateringtenantyouhaveeveryrighttoknowtheentirepicture.Istronglyrecommendthatyoutypeoutthesequestionsasaworksheetandrefertothembeforenegotiatingorrenegotiatingbegins.DaleWillertonisTheLeaseCoachaCommercialLeaseConsultantwhoworksexclusivelyfortenants.HeisaprofessionalspeakerandauthorofNegotiateYourCommercialLease.Formoreinformationphone800.738.9202emailDaleWillertonTheLeaseCoach.comtoreceivehiscomplimentaryCDLeasingDosDontsforTenantsorvisitwww.TheLeaseCoach.com.PRODUCEDBYMAJORPARTNERSJune2324DallasConventionCenterRegisteronlinetodayandsaveTwodaysofnetworkingeducationbuyingsellingFeaturingcelebrityChefRobertIrvineofTheFoodNetworksRestaurantImpossibleSPONSOREDBYwww.swfoodexpo.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazine.comcateringmagazinecomvisitusonline basicsbySaraPerezwebber54CateringMagazinewww.cateringmagazine.com1AmericAnmetAlcrAftssmAllkitchentoolshelpmakeakitchenmoreunctional.Aluminumpiepansperormdouble-dutyunctioningintheprepareaandthenservingtableside.Thestainless-steelcrinklecutserratormakesquickworkorypreparation.Tinnedsteelculinarybasketsareavailableinoursizeswithfnemeshorcoarsemesh.www.amnow.comKitchen-SuppliesTheysaythekitchenistheheartothehome.Iyoumakeyourlivingbycookingitsdefnitelytheheartoyourbusiness.Soitmakessensetochooseyourkitchenstoolsandequipmentwiththeutmostocare.Tohelpyouinyourresearchweveroundedupsomeothenewestandmosthelpulitemsonthemarket.toolsndquipmntthtincsfcincinthhtoouusinssoutittingyourkitchen1 www.cateringmagazine.comCateringMagazine554AvailableromRosesEquipmentandSuppliesvollrAthscolor-codedtongspromoteoodsaetybyreducingtheriskoood-borneillnessresultingromcross-contamination.MadewithAgionantimicrobialtechnologythe20-gaugestainless-steeltongseatureaone-piecespringlessdesigneliminatingbacteria-proneoodtraps.TheKool-Touchcolor-codedhandlesareheat-resistantupto180F.ThetongsareavailableintwogripdesignsutilityscallopedinoursizesandVersaGripinthreesizes.www.rosesequipment.com2ACPInc.snewestproducttheAmAnAcommerciAlmicroWAvemodelrcs10dseeatures1000wattsomicrowavepowera10-minuteelectronicdialtimerandourpowerlevels205070and100givingusersthecookingexibilityotouch-padpowerlevels.Illuminatedgraphicsallowuserstoeasilyviewpowerlevelandcookingtimeromadistance.Thedialautomaticallyresetsatereachcookcyclebutcanbechangedtopauseandholdtimeorcommercialkitchenapplications.Themicrowaveeaturesdurablestainless-steelconstructionthroughoutoraproessionalfnish.www.acpsolutions.com23ThesunkistsectioniZerJr.isdesignedtoftprepareaswithoutspaceorlargetabletopappliances.Itwedgesslicesandhalvesavarietyoruitsandvegetableslemonslimesorangestomatoesandkiwisoranyruitorvegetablethatdoesnothaveapitisfrmandisnotlargerthanthediameterothebladecup.Theuniormpiecesallintothecontainerwhichcomescompletewithalidoreasystorageuntiluse.Themachineandallpartsaredishwasher-sae.www.oodservice.sunkist.comequipment345hAtcoselectricsAlAmAnderisdesignedorversatilityinthekitchenwiththecapabilitytocookgrillreheatandkeepoodhot.Withinstant-onheatinganadjustablehoodandeightprogrammableheatlevelsontheholdunctiontheElectricSalamandereaturesatouch-controlpanelandstainless-steelconstruction.www.hatcocorp.com5 basics56CateringMagazinewww.cateringmagazine.com8WhenyourkitchenneedstogoontheroadtherAtionAlmobilecAteringsystemhelpstotranserallSelCookingCenterandCombiMastertabletopunitstypes61101and62102manuacturedsince2004.Asupportingrameandstainless-steeleetarefxedundertheunitinplaceothenormaluniteet.Thesturdybarsalongthesideareorprotectionandorsimplemovementandcanalsobeusedtocarrytheunitupstairs.Extremelysturdystainless-steelwheelswithlargediametersallowtheunittobemovedonthestandevenoverunevenground.Specialmountssecuretheunitonthestandduringtransport.InadditiontherackrailshavebeendesignedtopreventGNaccessoriesromslidingoutduringtransport.www.rational-online.us6Themeiko80.2door-typedishmAchinemodelDV80.2hasthreevariable-timedprogrammedcycleswithamaximumthroughputo61racksperhourusingjust.74gallonsperrack.Featuringullyelectroniccontrolsabuilt-inboosterheaterandapumpedrinseandpumpeddraintheDV80.2boastsanAuto-Saedesignthatensurescorrectwashandrinsewatertemperaturesevenwhenusingacoldwatersupply.FullyinsulateddoorskeeptheheatinsidethemachinetomaximizeefciencyandsaetywhiletheActivePlusdoublefltrationsystemeasescleanupchoreswhilesavingondetergent.www.meiko.us7ThenewlyintroducedfusionchefhAccpnAvigAtionpAckAgeistheonlycompleteHACCPservicessolutionprovidingproessionalchesandcatererswithHACCPmanagementtoolsmenudevelopmentandpersonalizedassistanceorintegratingsousvideintotheirlong-termmenuplanning.TheusioncheDiamondisapremiumprecision-engineeredcomputerizedimmersioncirculatorwith15customizablepre-setsandthreeseparatedtimersprovidingkitchenswithaportableorbuilt-insousvidesolution.TheDiamondeatureseasy-to-usedataloggingsotwarethatautomaticallyrecordscooktimesandtempsorHACCPcompliancekitchensaetyregulationsrecipedevelopmentandmore.www.usionchepro.com678 www.cateringmagazine.comCateringMagazine57ProfessionalLPGasCateringAppliancesRangesStandardConvectionOvensBIG4burnerforcateringbanquetstyle6-burnersfullyaccessorizedweldedframetowithstandbumpyovertheroadtransportingConvectionOvensPancake-SausageGriddlesBBQChar-BroilersAvailablein6incrementsfrom12to72widetabletopwstandsortallfoormodelsFryersdeepfatfunnelcakeComstock-CastleQuincyILUSA217-223-5070www.castlestove.comAccessorizedforbrutaltransportingon-siteusage9Thenewrobotcoupecl40vegetAbleprocessorwillprocess6.5poundsofvegetablesorfruitsperminute.Itstwohoppersprovideconsistentprocessingofallproduceincludingfragileanddelicatevarieties.Thelargekidney-shapedhopperwillholduptoseventomatoesforprocessingwhilethecylindricalfeedtubeprovidesuniformcuttingoflongthinveggies.With25stainless-steeldiscsavailablefortheunittheCL40cansliceripple-cutgratejuliennediceandFrenchfry-cutanditslateralejectionsavescounterspace.www.robotcoupeusa.com9 58CateringMagazinewww.cateringmagazine.com10comstock-cAstlesinsulAtedbigpotrAngemodelFK430isidealorlargecookingpotseaturingour40000BTUburnersinlieuothesixburnersnormallyoundona36-inchrangerame.FK4seriescooktopoptionsincludean18-inch-wideat-topgriddleraisedgriddle-broilerorchar-broiler.TheFK4seriesalsoeaturesa31-inch-widestandardovenorbetterairowaroundcommon26-inchsheetpans.Formaximumovenproductionaconvectionoptionisavailable.AllComstock-Castlerangeseaturesturdyweldedramesandareinsulatedwithanindustry-besttwo-inchclearanceratingallowingtherangestobesaelyandefcientlyplacednexttorerigeration.www.castlestove.combasics11Theproessional-gradeembergloshishkAbobgAschAr-broilereaturesagrill-topdesignedespeciallyorbroilingshishkabobs.The10stainless-steelskewersthatareincludedwiththebroilercanaccommodatelargepiecesomeatwhichretaintheirnaturalavorsandjuiceswithanoutdoorchar-broiledtaste.Availableinoorandcountertopmodels.www.emberglo.com11Formoreinformationcall800.55.MEIKO1349HeilQuakerBoulevardLaVergneTN37085www.meiko.usinfomeiko.usyourplatejustgotawholelotcleaner.Ourintuitivemachinesmakeoperationano-brainercleanuplaborquickerthaneveranddailymaintenanceasnap.Coupledwithanunparalleledlevelofcleanandareducedenvironmentalimpactyouhaveplentyonyourplate.Asacaterer10 60CateringMagazinewww.cateringmagazine.commarketplaceCOMPUTERSOFTWAREFORADVERTISINGINFORMATIONPRODUCTSPRODUCTSPleasecontactSuzanneBernhardtforinformationaboutadvertisinginCateringMagazine.suzannecateringmagazine.com770.852.2278SUBSCRIBENOWwww.cateringmagazine.comPRODUCTSFOODSERVICEglimmersinc.com800-578-82761INLIGHTUPSTARSwww.cateringboxes.comFdsolDDC6SSPSDDC11SSBRYoudonthavetotravelfartoappreciatebeautifuldesignServiceideaSinc.2354VentuRaDRiVeWooDBuRyMn55125800-328-4493WWW.SeRViCeiDeaS.CoMFLATWARERAMEKINLOSSESNOMAGNETS1-877-366-4655ALLMATERIALSSAVED 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62CateringMagazinewww.cateringmagazine.comrecipecornerTofuPaninoCreatedbyDebiMazarandGabrieleCorcosstarsoftheCookingChannelsshowExtraVirginYIELD3SANDWICHESINGREDIENTS114oz.blockHouseFoodsextra-rmtofuslicedinto6evenslicesExtra-virginoliveoilplusmorefordrizzling6slicesPugliesebreadorotherhard-crustedartisanalbread9slicesyoungpecorinocheese3marinatedartichokesthinlysliced3largepiecesroastedredbellpeppersslicedBalsamicvinegarfordrizzlingMETHODLaythetofuslicesonapapertowelorcleandishtowelandpressgentlywithanothertoweltoabsorbsomeofthewater.Brushlightlywithextra-virginoliveoilandseasononbothsideswithsaltandpepper.Heatagrillpanovermedium-highheat.Grilltofuoneachsidefor2-3minutesuntilnicegrilllinesappear.Layout6slicesofbreadonacuttingboard.Drizzlewitholiveoilandseasonwithseasaltandblackpepper.Top3slicesofbreadeachwith2slicesoftofuand3slicesofcheeseanddividethemarinatedartichokesevenlyamongthesandwiches.Drizzlewithextra-virginoliveoilandbalsamicvinegar.Topwiththeremaining3piecesofbread.Sliceinhalftoserve.NoteThepecorinoaddsadelicioussaltyavor.TOFUTIPSActressDebiMazarandherTuscan-bornhusbandGabrieleCorcoshostsoftheCookingChannelsExtraVirginhavedevel-opedanassortmentofdeliciousrecipesthatincorporatetofufromHouseFoodsAmericawww.house-foods.comaCalifornia-basedmanufacturerofawidevarietyoftofuandtofushiratakiproducts.FollowingareafewofMazarandCorcostipsforcookingwithtofu.RECIPESWILLSPECIFYTHESTYLEOFTOFUYOUNEED.Softtofuisbestusedindipssmoothiesdessertsandsaladdressings.Medium-rmtofuworkswellincasserolessoupsandsalads.Firmandextra-rmtofuaregreatmeatsubstitutesandidealforstir-fryinggrillingdeep-fryingcrumbledinchiliandmuchmore.PREPARINGTOFUISEASY.Drainasmuchwateraspossiblewrapitinpapertow-elstoblotandsliceitaccordingtotherecipe.Cutintosmallcubesifblendingormashing.Formostrecipesincludingsofttofuskipthedrainingstep.PRESERVINGTOFUISEASY.Storeleft-overtofuinawater-lledairtightcontainerinthefridge.Itcankeepfortwotothreedaysbutchangethewatereverydayortwo.TOFUCANBEFROZEN.Freezetofuinitsoriginalcontainerorafreezerbag.Tothawjustleaveitoutonthecounterforafewhoursdontmicrowaveit.Defrostedtofustexturebecomesspongyanditsoaksupmarinadesauceswellandisgreatforthegrill. 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