• ACF Jr Cook Off to take place at Western Culinary Institute
• Chefs cook up a little farm aid
• Super Bowl stirs super hunger
• 2007 NRAEF Summer Institutes
  

ACF Jr Cook Off to Take Place at Western Culinary Institute Event Slated for Feb 3rd

Western Culinary is proud to announce that the American Culinary Federation Jr. Cook-off will be taking place at their facility on February 3rd. Additionally, the PASTA with COSTA hands-on demo enrollment event will be coinciding with the competition.

Learn about becoming a student at Western Culinary Institute and participate with Chef Ron Costa as he prepares some new and fun ways to use and cook pasta. All high school students must be accompanied by a parent to attend and enroll. The day kicks off at 11am so don’t be late! Students parents are to RSVP to: Shaun Pyle, Director of Admissions - please email: spyle@wci.edu

Chefs cook up a little farm aid
Freeze impacts local growers, chefs step in to help

Recent freezes and impacts to local growers supplying California restaurants launched an unusual fundraising event: aid to farmers from chefs.

The Los Angeles Times provides coverage of this unique partnership. To read more, please visit the article at:

http://www.calendarlive.com/dining/cl-fo- journal31jan31,1,20649.story?coll=la-headlines- food

Super Bowl Stirs Super Hunger

The National Restaurant Association says more than one in eight Americans will order takeout or delivery food for the Super Bowl, with pizza, chicken wings and sandwiches dominating the field. A recent survey found 62% of people who plan to watch the game don't want to wait more than two minutes trying to place orders.

To read the full article, please visit Business Week at:

http://www.businessweek.com/ap/ financialnews/D8MV3T780.htm

2007 NRAEF Summer Institutes

For the last 6 years, restaurant management and culinary arts educators from across the nation have experienced the NRAEF Summer Institutes, weeklong intensive workshops delivered by industry experts. The goal of the NRAEF Summer Institutes is to provide educators with a forum to learn cutting-edge skills, which they can then take back to the classroom and teach their students to prepare them for a rewarding career in the restaurant and foodservice industry. In this dynamic and interactive environment, educators have the opportunity to:

Earn restaurant/foodservice instructor certification
Secure academic credits and CEU's (at select institutions)
Learn from faculty composed of nationally recognized content experts
Accrue great networking opportunities
Participate in best practices forums
Tour restaurants and foodservice facilities
Receive classroom materials

To learn more about these programs, check out the schedules and find out costs, please visit the following website:

http://www.nraef.org/prostart/t eachers/development/institutes.asp