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ALOHA HAWAII BRANCHINFUSION: To instill a principle or quality: To introduce: To inspire
“We enhance the careers of our members through professional and personal growth.”
INTERNATIONAL FOOD SERVICE EXECUTIVES ASSOCIATION
PRESIDENT’S MESSAGEBy Nancy Miura
JJJJJUUUUULLLLLYYYYY
22222000001111133333
“Opah”! An exclamation of happiness was often heard as members and guests dined at the Fat Greek –Kailua Restaurant on June 24, 2013 at our general membership dinner meeting. Daryl-Jean Watson did asuperb job in selecting the Royal Platter menu consisting of Lamb Chops, Garlic Shrimp, Greek Salad,Greek Fries, Hummus, Pita Bread, Baklava and Beverage. Mahalo to Part-owner George Stephanos, ChefJesus, waiters Mitchell and Nainoa for the excellent feast fit for Royalty and the courteous and efficientservice. Thanks to Daryl-Jean for the refreshing mango sherbet for dessert.
Prior to dinner, Nancy Miura welcomed nineteen members and guests. Chantal Weaver gave the invocationand members and guests were introduced. Stella Yasuda introduced her first timer guest, Bob Kline, salesrepresentative for KYD. Peter Pao and John Williams were honored with the presentation of the prestigiousIFSEA Peter Gust Economou award for their most outstanding contribution to the International FoodService Executive Association. Peter was very instrumental in creating IFSEA’s Bistro Challenge and theBranch President’s Council. John serves as a trustee on the Worthy Goal Foundation and has been a donorfor many years. Both men are Life members of IFSEA. Birthday Cheers were extended to Peter and guestChad Yasuda.
Ms. Janice Lai from the Kaneohe Community and Senior Center and President of the Koolau Senior Huiwas our guest speaker. Janice attended elementary, intermediate and high schools in Kaneohe and is agraduate of the University of Hawaii, Manoa with a degree in electrical engineering. She spent thirty yearsin the U.S. Navy in locations such as South Korea, Struttgart, Germany, Naples, Italy, Sicily, Japan, SanDiego, Monterey and Washington D.C. During that time, she earned a Master of Science degree in Telecom-munication Systems Management and Master of Science in Logistics Management. Since we will eventuallybecome eligible to join the senior programs, we asked Janice to enlighten us about the various programsavailable to us. The Kaneohe Community and Senior Program is sponsored by the Department of Parks andRecreation, City and County of Honolulu and the Waipahu Community School for Adults, Windwardcampus. You must be at least fifty five to be eligible to enroll in the program. There are three 12-weeksessions during the year. Offered are various classes in physical fitness, arts and crafts, music and dance,
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July 22, 2013, 5:30 PM - Board of Directors Mtg. - Moanalua Ranch MarketJuly 29, 2013, 5:30 PM - Dinner Meeting - Issan Thai Cuisine
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Highlights from The Fat Greek - KailuaJune 24, 2013
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INTERNATIONAL BOARD OF DIRECTORS
IFSEA HEADQUARTERS4955 Miller St. Suite 107Wheat Ridge, CO 80033
Phone: 800-893-5499Fax (303) 420-9579
[email protected]: www.IFSEA.com
CHAIRMAN OF THE BOARDDavid Orosz, CFM
CHAIR ELECTGina Vance, [email protected]
TREASURERBarbara Sadler, DODG, CFE
BOARD MEMBER 2012-2015Pete Starowicz, MCFE
BOARD MEMBER 2012-2015Todd Story
BOARD MEMBER 2012-2015Donna Foster, DODG, CFE
BOARD MEMBER 2012-2016Tom Dailey, CFE
BOARD MEMBER 2013-2016Robin Keyes
BOARD MEMBER 2013-2016John DeJong, DODG, CFE
BOARD MEMBER 2013-2016Bev Demanovich
BOARD MEMBER 2013-2016Rob Lawrence, CFM
BOARD MEMBERJR EXECECUTIVE ADVISOR
Kwesi [email protected]
BOARD MEMBER thru 2014INDUSTRY ADVISOR
Richard [email protected]
BOARD MEMBER thru 2014INDUSTRY ADVISOR
Jack [email protected]
BOARD MEMBERINDUSTRY ADVISOR
OPEN
BOARD MEMBERJUNIOR EXECUTIVE
Kristen [email protected]
BOARD MEMBERJUNIOR EXECUTIVE
SPECIAL ADVISORPAST INT’L CHAIRFred Wright, MCFE
BRANCH PRESIDENT’SCOUNCIL CHAIR
Donna Foster, DODG, [email protected]
COMMITTEE CHAIRSNON-BOARD MEMBERS
MEMBERSHIPGina Vance, MCFE
MENTORINGKwesi Stephen
AWARDSVirginia Schroeder, DODG, [email protected]
MARKETING & COMMUNICATIONSRobin Keyes
CERTIFICATIONDave Mitchell, MCFE
MILITARYRick Diaz
CERTIFICATION CREDENTIALINGFred Wright, MCFE
CONFERENCEBarbara Sadler, DODG, CFE
Peaches and HealthVitaminsPeaches contain 10 different vitamins. A large peachprovides 570 international units of vitamin A, impor-tant to healthy vision, and 11.6 mg of vitamin C, anantioxidant and tissue-builder. Peaches provide lowerlevels of vitamins E and K, with about 6 percent ofthe daily value based on a 2,000-calorie diet. VitaminE is another antioxidant, while vitamin K is essentialto your body's blood clotting capabilities. Peachesare also a source of thiamin, riboflavin, vitamin B-6,niacin, folate and pantothenic acid.
MineralsA large peach provides 333 mg of potassium. Potas-sium can help you maintain healthy blood pressure aswell as prevent kidney stones and bone loss. Youneed about 2,000 mg of potassium daily. Peachesprovide some magnesium, phosphorus, zinc, copper,manganese, iron and calcium as well. These mineralswork to support red blood cell, bone and nervoussystem health.
AntioxidantsIn the "Journal of Medicinal Food," a study publishedin October 2009 reported that significant antioxidantsare present in the flesh and skin of peaches. One ofthe major antioxidants in peaches, chlorogenic acid,helps scavenge free radicals -- compounds that yourbody acquires through exposure to pollutants, foodand the environment -- to reduce the effects of agingand deter chronic diseases. This antioxidant may alsohelp ward off cancer and reduce body inflammation.
FiberA large peach provides 17 g of carbohydrates, 3 g ofwhich come from fiber. Fiber is essential to smoothand healthy digestion, preventing constipation andensuring colon health. Fiber may also play a role inregulating your cholesterol levels, helping to reduceyour risk of developing heart disease. An adultwoman should try to consume 25 g of fiber daily, andan adult man 38 g daily.
PRESIDENTNancy Miura [email protected] (808) 247-3632 (808) 342-1832VICE PRESIDENTDaryl-Jean Watson [email protected] (808)-262-0004 (808) 554-5271SECRETARYChantal Weaver [email protected] (808) 277-5358 (808) 277-5358TREASURERStella Yasuda [email protected] (808) 836-7347 (808) 561-60311 YEAR DIRECTORVacant2 YEAR DIRECTORDerek Conselva [email protected] (808) 368-3723 (808) 368-37233 YEAR DIRECTORPeter Pao, DODG, MCFE, CPFM, CHM [email protected] (808) 837-0030 (808)342-8631APPOINTED DIRECTORBrian Kunihiro, DODG, CFE [email protected] (808) 388-9697 (808) 388-9697APPOINTED DIRECTORJohn Williams, MCFE [email protected] (808) 623-4503 noneIMMEDIATE PAST PRESIDENTChantal Weaver [email protected] (808) 277-5358 (808) 277-5358
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IFSEA ALOHA HAWAII BRANCH 2013 BOARD MEMBERS Position/Name E-Mail Address Phone Cell Phone
7/22 5:30 PM - Board of Directors Mtg. - Moanalua Ranch Market7/29 5:30 PM - Dinner Meeting - Issan Thai Cuisine
8/19 Board of Directors Meeting – Moanalua Ranch Market8/26 Dinner Meeting – TBD9/16 Board of Directors Meeting – Moanalua Ranch Market9/23 Dinner Meeting – TBD10/21 Board of Directors Meeting – Moanalua Ranch Market10/28 Dinner Meeting – TBD11/18 Board of Directors Meeting – Moanalua Ranch Market12/2 Installation Dinner Meeting – TBD12/14 Board of Directors Planning Meeting
Aloha Hawaii 2013 Calendar of Events
The continued support of the following advertisers helps defray the costs associatedwith the publication of your
“ALOHA HAWAII BRANCH”Newsletter.
To see YOUR Business Card Ad in every issue, talk to a member of the Board of Directors shown on page 6.
THANK YOU!
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PeachesThe Straight Dope on a Downy DrupeThe peach is a drupe fruit because ofthe hard pit, or stone, at its center.With freestone peaches, the pit fallsaway easily when the fruit is halved;clingstones require a little muscle todislodge the pit.
The peach is a member of the rosefamily, cousin to apricots, cherries,plums, and almonds. Nectarines areactually a fuzz-less, smaller varietyof peach. Nectarines and peaches can develop sponta-neously from each other via seed or sport bud.
A Delicate Delicacy, their skin and flesh are fragileand bruise easily. But their delicate nature is a greatexcuse to gobble them up fast -- in cobblers, over icecream, in fruit salads, salsas, and just straight from thehand.The white-fleshed (which are actually a very paleyellow) peach varieties of France are seldom found inthe U.S. and are greatly prized for their sweetness andquality.
Georgia may be the Peach State, but California actuallygrows the most, producing about half the total U.S.crop. Peaches originated in China and spread west,helped along by ancient Greeks and Romans. Spaniardsbrought them to the New World.
Peach VarietiesOut of the hundreds of varieties of peaches, each canbe classified as clingstone, freestone, or semi-free-stone. In general, most peaches are classified by howfirmly the flesh attaches to the pit.
Clingstone: These are so named because the fleshclings stubbornly to the stone or pit. In the Northernhemisphere, this type is the first to be harvested,ripening May through August. The flesh is yellow, withbright red touches closest to the stone. They have a soft
texture, and are juicier and sweeter --perfect for desserts. This is thepreferred variety for jellies, jams,and canning. Although clingstones aretasty eaten fresh, they are seldomfound in the local market. The com-mercial industry uses clingstones forpeaches canned in various levels ofsyrup.
Freestone: As its name implies, thestone is easily removed from this
variety, making it a good choice for eating fresh.Harvest begins in late May and continues to October.This is the type most commonly found in your localgrocery store. They tend to be larger than clingstones,with a firmer, less juicy texture, yet still sweet. Theyare excellent for canning and baking purposes.
Semi-freestone: This newer type is a hybrid of theclingstone and freestone. It is good for general pur-poses, both fresh and canned.
Most of the calories are provided by 17 grams ofcarbohydrate in the form of fruit sugars. There are 1.5grams of protein and 0.4 grams of fat in one largepeach.
VitaminsOne large peach contains 570 International Units ofvitamin A, which is more than 10 percent of the dailyrecommended amount. More than 20 percent of thedaily recommended amount of vitamin C is provided,or 12 milligrams. Peaches are a very poor source of Bcomplex vitamins and vitamin E.
MineralsThere is no sodium in peaches. One large peachprovides 332 mg potassium, nearly 10 percent of thedaily recommended amount. There are 10 milligramsof calcium, 30 of phosphorus, 16 of magnesium, 0.4 ofiron and 0.3 of zinc in the average peach.
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PEACH GALETTE NOT TODAY PEACH PIE FILLING
serves 8makes 2
2 (9 inch) refrigerated pie crusts 3 fresh peaches - peeled, pitted and sliced 1 pint fresh strawberries, sliced 1/2 pint fresh blueberries 4 tablespoons white sugar, divided 4 tablespoons all-purpose flour, divided 6 tablespoons raw or light brown sugar, divided
1.Preheat oven to 450 degrees F (230 degrees C).2.Lay out one pie crust on a baking sheet lined withparchment or on a baking stone, leaving room forthe second pie crust next to it.3.Mix together the sliced peaches with half theblueberries, 2 tablespoons of the flour and 2tablespoons of the sugar in a bowl. Pour over onepie crust leaving a 1-inch border. Fold up theuncovered border over the edge of the fruit andpinch into pleats. Sprinkle the crust and fruit fillingwith 3 tablespoons of raw or light brown sugar.4.Lay out the second pie crust on the baking sheet.Mix together the sliced strawberries, the rest of theblueberries, 2 tablespoons of flour and 2 table-spoons of sugar in the bowl. Pour over the secondpie crust and form the galette the same as the first.Sprinkle with 3 tablespoons of raw or light brownsugar.5.Bake in preheated oven until crust is lightlybrowned, 12 to 14 minutes. Sprinkle with moresugar if desired. Serve warm or at room tempera-ture.
4 cups sliced peaches 3/4 cup white sugar 1 tablespoon cornstarch 1 tablespoon MINUTE Tapioca 1 dash Dash of nutmeg
1.Place sliced peaches in a bowl with sugar, corn-starch, tapioca, and nutmeg. Toss until evenly coatedand sugar is mostly dissolved.2.Transfer peaches to a 9 inch foil-lined pie plate.Cover with another piece of foil and freeze immedi-ately to prevent peaches from discoloring. Oncefrozen solid, remove peaches from pie plate, withfoil, and transfer to a zipper locked plastic bag forlater use. When ready to use, line a pie plate withprepared crust and place frozen peaches on top.3.Preheat oven to 450 degrees F (230 degrees C).4.Bake in the preheated oven on the bottom rack for20 minutes. Lower heat to 350 degrees F (175degrees C) and continue baking for another 30 to 35minutes, or until completely warmed through.
This peach pie filling is prepared ahead of time andfrozen in a pie plate.When you need a peach pie and are short on time,place the filling in a pie plate which has been linedwith a pie crust. (Be sure to match the size of the pieplate used to freeze filling.)You can use a lattice or solid top crust.
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PEACH WHIRLIGIGSservings: 6
THORNEHEDGE PEACH SLAWservings: 8
5 large fresh peaches - peeled, pitted and sliced 2 cups water 1 1/2 cups white sugar 2 tablespoons cornstarch 1 1/3 cups buttermilk baking mix 2 tablespoons white sugar 2 tablespoons margarine, melted1/3 cup milk 2 tablespoons margarine, softened 1/4 cup white sugar 1 teaspoon ground cinnamon
1.Preheat oven to 425 degrees F (220 degrees C).2.In large saucepan over medium heat, combinepeaches, water, 1 1/2 cups sugar and cornstarch.Cook, stirring constantly, until mixture boils. Boilfor one minute, then reduce heat to low to keepwarm.3.In a large bowl, stir together baking mix, 2 table-spoons sugar, melted margarine and milk to form asoft dough. Remove to floured surface and knead 8to 10 times. Roll out into a 9 inch square.4.Spread softened margarine over dough. Combine1/4 cup sugar with cinnamon, and sprinkle mixtureover dough. Roll dough into a log shape and cut into6 - 1 1/2 inch slices. Pour hot peach mixture into an8x8 inch baking dish. Place roll slices, cut side up,on top of peach mixture.5.Bake in preheated oven 20 to 25 minutes, untilpuffed and golden. Serve warm.
1 cup pecan pieces 1 head savoy cabbage, sliced 8 fresh peaches, pitted and sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup chopped green onions 2 tablespoons celery seed 1/2 cup fresh peaches, pitted and chopped 1/2 cup vegetable oil 1/4 cup honey 1/4 cup lemon juice salt and pepper to taste 1 bunch fresh mint sprigs
1.Place the pecan pieces in a skillet over mediumheat, and cook, stirring constantly, until lightlytoasted.2.In a large bowl, mix the pecans, cabbage, 8fresh peaches, red bell pepper, yellow bellpepper, green onions, and celery seed. Cover andchill 45 minutes in the refrigerator.3.In a blender or food processor, blend the 1/2cup chopped peaches until smooth. Transfer to abowl, and mix with the oil, honey, lemon juice,salt, and pepper. Chill until slaw is ready to beserved, then toss with slaw to coat. Garnish slawwith mint sprigs.
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PEACH TARTPEACH DUMPLINGS
makes 10makes 1 tart
8 potatoes - peeled and cubed1 egg 5 cups all-purpose flour 10 firm ripe peaches 1 cup white sugar 1/2 cup butter, melted 1 (16 ounce) package vanilla wafers, crushed
1.Place the potatoes in a pot with enough water tocover. Bring to a boil over medium-high heat, andcook until tender. Remove from heat, drain, and putthrough a ricer or mash.2.Place the riced potatoes onto a large clean worksurface. Crack the egg over the top, then graduallywork in the flour with your hands until you get a nicestiff dough. You may not need to use all of the flour, oryou may need to use more. This could take as long as30 minutes, or just seem like it. Let the dough rest fora minute before rolling.3.On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at atime. cut the dough into 8x8 inch squares - larger orsmaller depending on the size of your peaches. Wrapeach peach in a square of dough, and pinch all of theseams to seal it in.4.Bring a large pot of water to a boil. Place the peachdumplings into the water. The peach should be asclose to covered with the water as it can get. Weusually had 2 or 3 pots with boiling water becauseyou can only fit about 3 to 4 peaches per pot. Boil for20 minutes, rotating after 10 for even cooking. Re-move from water using tongs or a large slotted spoon.5.To serve, place a peach dumpling onto a plate, andcut it up. Remove the pit, and sprinkle with meltedbutter, sugar and vanilla wafer crumbs.
1 1/2 cup plus 2 tablespoons all-purpose flour3/4 teaspoons kosher salt3/4 cups plus 1 teaspoon sugar1/4 cup vegetable or canola oil1/4 cup mild olive oil2 tablespoons whole milk1/2 teaspoon almond extract2 tablespoons cold, unsalted butter3 to 5 small ripe peaches, pitted and thickly sliced(about 1/2-inch wide)
1. Heat oven to 425 degrees. In mixing bowl, stirtogether 1 1/2 cups flour, 1/2 teaspoon salt and 1teaspoon sugar. Stirring enables salt and sugar to siftthe flour, so you don't need to sift it in advance. In asmall bowl, whisk together oils, milk and almondextract. Pour this mixture into the flour mixture andmix gently with a fork, just enough to dampen; do notover work it. Transfer dough to an 11-inch tart panand use your hands to pat out dough so it coversbottom of pan, pushing it up the sides to meet theedge. This will work if you pat firmly and confi-dently, but not if you curl your fingertips into thedough. It should be about 1/ 8-inch thick all around;trim and discard excess dough.2. In a bowl, combine 3/4 cup sugar, 2 tablespoonsflour, 1/4 teaspoon salt and the butter. (If peaches areespecially juicy, add 1 tablespoon additional flour.)Using fingers, pinch butter into dry ingredients untilcrumbly, with a mixture of fine granules and tinypebbles.3. Starting on the outside, arrange peaches overlap-ping in a concentric circle over pastry; fill in thecenter in whatever pattern makes sense. Peachesshould fit snugly. Sprinkle the pebbly butter mixtureover top (it will seem like a lot). Bake for 35 to 45minutes, until shiny, thick bubbles begin envelopingthe fruit and the crust is slightly brown. Cool on arack. Serve warm or room temperature, preferablywith generous dollops of whipped cream.
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From the VineFrom the Vine
AstiAsti (formerly known as Asti Spumante)[1] is a sparkling white Italian wine that is produced throughoutsoutheastern Piedmont but is particularly focused around the towns of Asti and Alba. Since 1993 the winehas been classified as a Denominazione di Origine Controllata e Garantita (DOCG) and as of 2004 wasItaly's largest producing appellation. In fact, on an average vintage more than ten times as much Asti isproduced in Piedmont than the more well-known Piedmontese red wine Barolo.
Made from the Moscato Bianco grape, it is sweet and low in alcohol, and often served with dessert. UnlikeChampagne, Asti is not made sparkling through the use of secondary fermentation in the bottle but ratherthrough a single tank fermentation utilizing the Charmat method. It retains its sweetness through a complexfiltration process. Another wine called Moscato d'Asti is made in the same region from the same grape, but isonly slightly sparkling (frizzante) and tends to have even lower alcohol.
The Moscato Bianco grape (also known as Muscat Blanc à Petits Grains) has long been found in the Pied-mont and, along with Nebbiolo, may be one of the oldest grapes in the region. However, the production ofsparkling Asti from Moscato Bianco is a relatively recent product. The first sparkling Asti is believed tohave been produced around 1870 by Carlo Gancia who studied the Champagne method used to produce thenotable wine in the Champagne wine region of France. Producing his wine in the town of Canelli along theriver Belbo, the wine grew in such popularity that Moscato Bianco developed the synonym of MuscatCanelli that is still seen on wine labels today.
After World War II, Asti saw an uptick in popularity in the United States as returning soldiers from the warbrought their taste for the light, sweet wine home with them. The increasing demand saw many producers turnto bulk wine production using the Charmat method which makes the wine sparkling through a closed fermen-tation in a tank versus a secondary fermentation the individual bottle that the wine will be sold in. The largeamounts of exported Asti (then known as Asti Spumante) that hit the export market (to both the United Statesas well as the United Kingdom) garnered a poor reputation for being what wine expert Karen MacNeildescribes as "a noxiously sweet poor man's Champagne."
Remnants of this reputation remained attached to the name Asti Spumante for much of the 20th century. Whenthe wine was promoted to DOCG status in 1993, producers sought to distinguish themselves from that reputa-tion and dropped the use of Spumante altogether in favor of the shortened Asti name. Along with the namechange came a change in style, with several producers creating more modern styles of Asti that are lesssweet and have more ripe fruit flavors.
Asti pairs well with peaches, especially grilled peaches as well as chocolate, lemon cake, raspberry des-serts, chocolate pudding, sherbet and cheesecake.
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Aloha to our dinner attendees:The IFSEA Aloha Branch has had for some time now a policy of billing those members who make a reser-vation to attend our monthly dinner functions, but fail to show. We have to give final counts to the restau-rants a week in advance, and are charged for the number of guests that we guarantee. It has becomeapparent that we are having to pay for the dinners reserved for members (and their guests) that do notshow up. Due to this situation, we will be enforcing this policy. Members who say they will be attendingand do not show up will be billed for the dinner(s) accordingly. We understand that emergencies andunexpected events do happen, so we ask that if you must cancel your reservation, please contact anyIFSEA officer, whose number(s) are listed in the newsletter, no later than 5:00 P.M. on the day of the dinnerto let us know not to expect you, and you will not be billed. If you say you will be there but fail to show, oreven call, expect a bill in the mail for your reserved dinner(s). If you cannot be there the whole dinner, youcan have your meal(s) packaged to go unless we have a buffet function.Mahalo for your understanding.
instrumental and language totaling about twenty-one.Some of the music and dance classes provide commu-nity service by performing at adult care health centersand other facilities. Many of the seniors are membersof the Koolau Senior Hui who meet once a week onThursday. Speakers are invited to address the groupon pertinent topics such as medicare, socialsecurity,fraud prevention, preventing falls, propertytax, passport, plumbing, electrical matters and muchmore. The members also enjoy special occa-sion lunches, excursions and participating insports events. Besides Kaneohe, there aresenior centers throughout Oahu with similarprograms.Peggy Nakamoto and I will be attending theannual conference of the School NutritionAssociation on July 14-17, 2013 in KansasCity Missouri. Highlighting the conference arekeynote speakers Al Roker, Today’s Show co-host and Jarrett J. Krosoczka, author andillustrator. Also featured is Darius Rucker,country/pop-crossover star for the finale.
Mahalo to all who donated wonderful prizesfor the educational fund and participated in thedrawing. We earned $100. Please have a safe,happy Fourth of July.
Aloha, Nancy
PRESIDENT’S MESSAGEBy Nancy Miura
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FUJII APPLE CREAM CHEESE GELATIN
Yield: 1 – 8” x 8” or 9” x 9” panIngredients:1 box (3 oz.) lemon gelatin2 pkg. unflavored gelatin½ cup sugar2 ½ cups boiling water1 can (8 oz.) crushed pineapple (do not drain)2 Fuji apples (peeled, cored, and diced in ¼”cubes)1 pkg. (8 oz.) cream cheese, softened1 carton (8 oz.) OR 1 cup heavy whipping cream(e.g. Meadow Gold Whipping Cream)Procedure:Combine lemon gelatin, unflavored gelatin andsugar in boiling water. Refrigerate until slightlyjelled and it jiggles.Mix crushed pineapple and diced apples.Combine softened cream cheese and heavy cream.Mix until well blended.Add cream cheese mixture to apple/pineapplethen fold into jello mixture.Pour into pan and refrigerate overnight.NOTES:1. To prevent browning, put diced apple inpineapple immediately after cutting.2. Use a whip attachment to mix the creamcheese and heavy cream. Whip until well blendedand light and fluffy.
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IFSEA is strong and resilient because of you, our members. There are so many untapped resources that can poten-tially grow our membership by leaps and bounds but we must take initiative. Ideas only work unless we put them towork.
I propose a 3 prong approach to growing our membership and securing sponsors1. Utilize on-line advertisement on our website selling spots to our sponsors. I propose featuring separatepages that offer a military focus, restaurant focus and health care focus.2. Build our student and young professional segments through social networking and recruitment on ourFacebook page.3. Promote credentialing for the next generation of food service professionalsfresh out of high school by sourcing and reaching out to Culinary Programs all over the world. Then keep thesuccession going through college and into their careers to offer education on line and at our conference.These are only my proposals and I am sure you have more but we can’t act on them until we have a team ofindividuals on a committee willing to do the leg work. We have an excellent foundation with a cleaned upmembership list. Now we need to grow our numbers and secure sponsors that benefit from our strength.
In the next few weeks the Executive Committee will be strategically planning for the most potentially growth focusedyear. We have the tools and the ideas but now we need the fuel and the fire. If you can add to my list and offer somesupport to get the initiatives off the ground, I invite you to the Membership Committee calls.
If you love this organization as much as I do and see the potential in every idea, big or small, please join us.
Have a wonderful summer!
A NEW TWIST ON AN OLD THEME:Taking initiative to build membership and secure sponsors
Guest ColumnistGina Vance, MCFE, SNS
IFSEA International Chairman of the Board - Elect716-474-2705
WISELY SPOKEN
“You can be the ripest, juiciest peach in the world,and there's still going to be somebody who hates peaches.”
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FOOD AND DRINK FRAUD ON THE RISE DUE TO ECONOMIC CRISISFrom wine, champagne and vodka to chocolate, olive oiland horse meat, investigators are seeing widespread foodcounterfeiting as a result of the ongoing economic crisis."Around the world, food fraud is an epidemic — in everysingle country where food is produced or grown, food fraudis occurring," said Mitchell Weinberg, president of food-security advising firm Inscatech. "Just about every singleingredient that has even a moderate economic value ispotentially vulnerable to fraud."The New York Times
APP HELPS USERS WITH HARD-TO-GET RESERVATIONS"I Know the Chef" is a subscription-based application thathelps users get personalized concierge service at trendyrestaurants. Wallse, BLT Steak and Fatty 'Cue are amongthe 40 hot dining spots in New York City included in theprogram so far. Users plug in their preferences and aregreeted by the restaurants' staffs as VIPs. "Hospitality is allabout relationships," founder Joshua Stern says. "If you goto a restaurant and you happen to be with a friend of theowner, you're going to get special treatment. We are thatconnection. We know somebody."The Wall Street Journal
MISLABELED FISH CAN CONFUSE EVEN EXPERT CHEFSConservation group Oceana recently put food lovers andchefs to the test to see whether they could correctly identifydifferent types of fish fillets during a dinner at the NationalAquarium in Washington, D.C. According to the group,about 30% of all fish is mislabeled, and most guests had ahard time distinguishing wild salmon from its farmedcounterpart or red snapper from its doppelganger, tilapia.National Public Radio/The Salt
RESTAURANTS EMBRACE CUSTOMERS POSTING FOOD PHOTOSSome restaurants have started rewarding social media userswith a high number of followers by giving out free dessertsand even off-menu goodies when they post pictures of theirmeal. "It's almost like they are becoming a brand ambassa-dor on behalf of the restaurant," says David Rodolitz, co-owner of the New York restaurant Empellón Cocina. Thedownside is that ugly photos can hurt the appeal of theseefforts, with some restaurant publicists even asking users toremove unappetizing shots. The Wall Street Journal (
POLENTA IS SUMMER STAPLE AT SEVERAL UTAH EATERIESA number of Utah restaurant chefs are putting polenta on
the menu with their own versions of the gluten-free com-fort-food side dish that's sometimes called Italian grits. Theversatile cornmeal porridge can be served instead ofmashed potatoes to lighten up a summer meal or made richand filling with the addition of whole milk, heavy cream,mascarpone, Parmesan and lavender honey, the way chefEfren Benitez makes it at Oasis Cafe.The Salt Lake Tribune (Utah)
HOSPITALS USE FOOD TO BOOST PATIENT SATISFACTIONNew Medicare rules under the Affordable Care Act call forpaying hospitals based partly on patient-satisfaction scores,a shift that's driving more hospitals to find their way topatients' hearts through their stomachs. A growing numberare eschewing institutional food programs for anytime roomservice and chef-driven menus that also drive costs lowerand cafeteria sales higher. USA Today/Kaiser Health News
CRONUT WARS HEAT UP FAST AS GLOBAL PLAYERS JOIN THE FRAYIn the weeks since New York City bakery owner DominiqueAnsel gained fame and social buzz for his Cronut -- acombination of a croissant and a doughnut that had fanslining up before dawn -- bakers around the globe arelaunching their own version of the treat. From Vancouver,B.C., to Sydney, Australia, pastry chefs are customizing thegoodies with different flavors and toppings, and givingthem names including Zonuts, Frissants, Dossants, Cro-Nots, Dough'Ssants. Eater
URBAN GARDENS AND THE PROMISE OF YEAR-ROUND BOUNTYSummer's growing season may make us forget for a timethat there are places around the world where fresh fruits andvegetables are a luxury. These days, more people areturning their hands to urban farming projects to solve theissue in their communities, from a series of Singaporetowers that house growing greens to a cotton mill-turned-urban farm in Fall River, Mass.SmartBrief/SmartBlog on Food & Beverage
QUICKSERVICE CONCEPT STARTS WORKERS AT HIGHER WAGEMichigan business partners Brian Parker and HarryMoorhouse opened Moo Cluck Moo in April, startingworkers at $12 per hour in an effort to keep employees longterm and avoid the costs associated with high turnover."This is a too hard of a job to pay minimum wage. So far,we haven’t lost any employees and we sleep well at nightknowing that," Moorhouse said.The Detroit News
