Cooking Tip #3
Consumers are more particular about fat choices. Options range from extra virgin olive oil to grape seed oil to butter. Look to use the fat that is most appropriate for your dish. Use extra virgin olive oil to finish a sauce or dressing. Sesame oil delivers a powerful flavor in a small package.

Top 10 Food Trends of 2010!

  other spotlights

• ACF 2009 Regional Student Culinarian Winners
• Chef Rick Eppers
  ACF Tampa Bay Chef of the Year
• Shiraz on the Water
  Hilton Indian Lakes Resort
• Chef Mike Minor
  Custom Culinary, Inc.
• Chef Jim Harvey
  Custom Culinary, Inc.
• Chef Michael Smith
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• 10 Nifty Ways to Sell More Soup - Ideas by Chef Mike Speranza
• Brunch: The Mother of All Menu Opportunities
• 2008 ACF Student Culinarian Award
• Christian Gordon
  Executive Chef, Federal Jack's Bar
• Chef Mike Lonteen
  Custom Culinary, Inc.
• Chef Van Atkins
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• Chef Michael Speranza
  Custom Culinary, Inc.
• Chef Scott Gilbert
  Custom Culinary, Inc.

New England Ingredients

New England Menu Trend

The Secret of New England Cuisine: Great Stock

Brunch: The Mother of All Menu Opportunities

Mid-Atlantic Ingredients: Crab, Oysters and Ham

2008 ACF Student Culinarian Award

Tidewater Treasures

Before & After