Monday March 27th 3-5pm
Pfeil Innovation Center
420 N. Niles Avenue
South Bend, IN 46617
Opening Remarks by Taste of Health
Presentation: Carra Richling, RD, Ornish Lifestyle Medicine will
educate attendees about the latest food trends, including vegetarian,
vegan and Ornish friendly (low-fat, plant based) foods, business aspects
or financial viability.
Demonstration: Chef Dennis Malone, MSW, Executive Chef for
Preventive Medicine Research Institute and Ornish Lifestyle Medicine
programs, will demonstrate Ornish friendly methods for cooking and
sample vegetarian foods.
Who should attend: Registered Dietitians, Chefs, Food Service
staff, Restaurant Owners, Culinary Students, Ornish Graduates and
Participants, YMCA’s Diabetes Prevention Program graduates and
participants, anyone interested in the plant based food movement.
CEU’s available for Registered Dieticians
ACF – Approved Continuing Education Hours (CEHs)
Ornish Graduates and Participants; YMCA’s Diabetes Prevention
Program graduates and participants; and Culinary students free
To Register send cash or check to: Karen Sommers, Memorial
Hospital, 615 N. Michigan Street, South Bend, IN 46601.
574-647-5218 or email: email@example.com
REGISTRATION DEADLINE: March 20th
Charu represented Notre Dame Campus Dining and the entire region when he competed for the National title in Anaheim July 13-16, 2016. As Charu is known to do he gave it his all and was awarded the high honor of a Gold medal in the event, congratulations on a fine effort and outstanding performance.
Anica Hosticka :Notre Dame Culinary Apprentice and Youth Culinary Olympic Team Member
When I began working as a culinary apprentice at the University of Notre Dame, just a month after graduating from high school, I did not know just how challenging but amazing the road would be to get my degree. I would not change my choice to be an apprentice for anything, because being an apprentice is giving me so much more than certifications and a degree…it is giving me the learning experience of a lifetime. Six months ago I became a member of the ACF Youth Culinary Team USA and I could not have been more honored. I was speechless and in almost disbelief when I first heard it. Managing my time between, work, classes, homework, weekly log book entries, and preparing and traveling to practice in Charlotte, NC or Dallas/Fort Worth, TX every month just became normal. The week before leaving for the Culinary Olympics in Erfurt Germany I completed my first 2,000 hours as an apprentice along with the 52 log book entries, one for each 40 hours (or week of work) and I could not have been happier to reach the milestone of being 1/3rd of the way to graduating. I completely finished 4 rotations, Stewarding, Breakfast, Vegetables, Starches and Pastas, and Butchering.
Off to the Culinary Olympics with around 170# of luggage I boarded a plane for an eight and half hour flight to meet up with all of my teammates for the last time in Germany. We worked together preparing for the competition in the old cafeteria at a BMW plant, organizing equipment and scaling out all of our food. Working cohesively as a team we knocked out all of our food prep in record time. As the day for competition inched closer the nerves and excitement grew. Our hot food competition (a three course plated meal al a carte for 60 people) had us up bright and early. Rolling into the kitchen at 6am we were ready, “One Team, One Dream.” Throughout the run we were quick to fix problems such as our frozen fryer oil. We had left it in the truck with all are equipment overnight and when we tried to pour it in the fryer and it was a solid block. We put it in the steamer to thaw it out the majority of the way and then finished melting it in a pot and finally put it in the fryer. As the window for service came closer we worked as a team to be ready on time. Winning a Silver medal for our hot food program, we were even more determined to get a gold medal in the Edible Buffet competition. We looked back on our hot food competition and used it to be more successful in our Edible Buffet Run, which going into the competition the expectations had changed from what we had practiced and from what we landed in Germany thinking. The changes for the most part ended up being in our favor but it was a challenge none the less. Moving from our prep kitchen on the main level to the finishing kitchen (which happened to be up two flights of stairs) was nerve racking but adrenaline filled. Down to the last minutes we were the first team to have our cold seafood platter and finger foods finished on the table. After the judges received their plates the remaining 10 portions of the buffet were served to a table of guests. The live cooking entrée of guinea hen followed, finishing the night with a Spiced Bavarian dessert. We thought we had won a gold, but just one-point shy we were awarded a silver medal.
Walking up on stage at the awards ceremony with my teammates was amazing knowing that without all of us we would not have gotten two silver medals, we were disappointed that we did not get a gold medal but we were also proud of what we did accomplish. Leaving Germany was bittersweet proud of what we had accomplished but sad for this to be the end. I cannot wait to see what other adventures my apprenticeship will take me on throughout the next 2 years.
Charu Chandra Pant, chef at the University of Notre Dame, was awarded first place in the National Association of College and University Food Services (NACUFS) Midwest Region's Culinary Challenge on March 9, 2016 at The Ohio State University. Chef Pant won the challenge and a gold medal with his dish, "Himalayan Bowl: Seared Lamb with Red Rice Pilaf, Tourneed Turnips with Sweet Tomato Sauce, Cucumber Mint Raita and Rich Tomato Shorba.”. This is a great honor and Charu will represent Notre Dame Campus Dining and the entire region when he competes for the National title in Anaheim July 13-16, 2016.
U.S.A. CULINARY OLYMPIC TEAM
Practice @ Notre Dame
This Friday & Saturday
Friday March 4th
Prep & Practice ** 4P – 10P Chapter Members
welcome to observe
Saturday March 5th
Finish Prep ** 8A-6P
Tasting (limited) 4:30P-6P
Please click on link below for location:
We are so proud of you Laura! What a great team.
Our Chapter was awarded a "2015 Community Impact Award" for our continued support of the Food Bank of Northern Indiana. Thank you to Carlos Casadio for his work with the Healthy Choices Market. Carlos goes to the Food Bank and teaches nutrition and fun, healthy cooking to diabetes/ high blood pressure patients of Memorial Hospital. Also, thank you to Ralph Pieniazkiewicz CEC for his work as Chair of the Chili Cook-off which benefits the Food Bank.
A message from Chef Philip Wenzel, ACF Junior League Chair 2015
"Thank you to everyone who participated in the Chef Showcase! This has been a local community event for 21 years, and the level of culinary professionalism this year was outstanding. I got an email from the Junior League, and it looks like we were successful in the proceeds we received from the event. I do not know exactly how much exactly, but it looks like it is on par with previous years, which is wonderful. We were pleased with the great variety, the decor the chefs brought and the generosity of those who offered packages to be auctioned off to help our local chefs and culinary students."
" One of the biggest reasons I love doing this event is that it brings our talented local restaurants in touch with people who are wanting to try new restaurants and give a different option to usual places. There were so many times I heard, 'I never knew of this restaurant, but now that I do, I will definitely eat there more often.' Now all that I ask, is that everyone take advantage of using the proceeds to educate and better our local culinary community."
Please take a look at some photos of the evening. If you have any pictures please feel free to pass onto April Howell.
Notre Dame Chef Laura Johnson Named 2015 ACF Central Region Pastry Chef of the Year
—Laura Johnson, CC, floor chef, University of Notre Dame Food Services, Notre Dame, Indiana, was named 2015 American Culinary Federation (ACF) Central Region Pastry Chef of the Year, March 7. Johnson received the title following a competition at the ACF Central Region Culinary Salon held at Pulaski Technical College, North Little Rock, Arkansas. The ACF Pastry Chef of the Year award, established in 2004 and sponsored by Plugrá® European-Style Butter, recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has given back through the education of others by sharing his or her skills and knowledge. Johnson will now prepare to compete against her regional counterparts during Cook. Craft. Create. ACF National Convention & Show, Orlando, Florida, July 30-Aug. 3, for the national title and $5,000.
“It is a privilege to represent the ACF Central Region and The University of Notre Dame at the national competition,” said Johnson. “Notre Dame has given me a wonderful bakery and pastry shop to practice my passion, and I look forward to a lifetime of participation and professional enrichment with ACF. I want to take this opportunity to express my admiration and respect for Amy Knoles, pastry chef at the Country Club of Detroit, Julieta Adauto, pastry chef/owner of Orange Peel Pastries, and Eric Voigt, pastry chef at Big Rock Chophouse, The Reserve, for the skills they displayed in the competition. In the short time I spent with them, it reinforces why I want to be an active member of ACF.”
At the regional competition, Johnson was required to use dark chocolate, coconut, a tropical fruit of choice and Plugrá® butter in the dessert. Her winning dessert was a pastry-wrapped chocolate cake served with coconut rum ice cream, macerated tropical fruit, caramelized pineapple and banana with a banana cream and passion fruit fluid gel.
Laura Johnson, an ACF-certified Culinarian (CC), graduated with honors from Fox Valley Technical College, Appleton, Wisconsin, with an associate degree in Culinary Arts and Hotel Restaurant Management and a certificate in advanced baking. She is working on her bachelor’s in management from the University of Wisconsin—Stout, Menomonee, Wisconsin. Johnson is an avid culinary competitor and has received several silver and gold medals in ACF-sanctioned competitions. Her experience includes line cook at Sliders Bar and Grill, Menasha, Wisconsin, intern and then baker/pastry cook at Notre Dame Bakeshop, Notre Dame. At her current capacity as floor chef for Notre Dame Food Services, she oversees a staff of eight and the pastries for the catering service and Morris Inn at Notre Dame, a four-star hotel on the university’s campus.
Chef Patsy Wyman prepared over 100 fruit smoothies and Chef Alan Siedler presented the My Plate exercise and spoke about nutrition for the students and parents of Rolling Prairie Elementary School, Rolling Prairie , Indiana on Friday March 6, 2015. The South Bend Chefs and Cooks Association's ACF- Chef and Child function also handed out apples after completion of the My Plate Exercise. The students and families kept the chefs busy the 2 hour time frame.
There are many Chef and Child events on the calendar. If you would like to participate please feel free to contact Chef Alan or Chef Patsy.