EYES ON THE PRIZE—A BIG ONE
Not feeling much love these days at your restaurant job? We’ve got
a prestigious and lucrative option for you—provided you’re 38 or
younger, were born outside the U.S. but are now a naturalized citizen or
green card holder, and have worked in foodservice for at least five
years. Apply for the 2010 Vilcek Prize for Creative Promise in the
Culinary Arts, which will award $25,000 to a foreign-born chef, artisan
or innovator who “demonstrates outstanding early achievement.”
It’s kind of a vague standard, but so what: even the four runners-up
get $5,000 apiece. What have you got to lose?
FEEDING THE FRIED FOOD AVOIDERS
If foodservice prognosticator firm Technomic’s just-released
Future of Fried Foods Study is accurate, restaurant customers will
continue to order as much fried food as ever, even though they know
that, for health and wellness reasons, they shouldn’t. Which may have
been one factor driving foot traffic to the Spin Fresh booth at last
week’s National Restaurant Association Show. Operators were scoping
out the company’s innovative approach to deep-frying that uses
centrifugal force to remove excess oil (and hence, calories) from
deep-fried foods. It’s new technology, but the track record of
55-year-old foodservice equipment manufacturer/licenser Broaster Co. has
already demonstrated that the less-oil-in-fried-food approach makes
Dive into every prevailing and emerging food trend in the Bay Area, from
local, sustainable and organic to the proliferation of premium ethnic
cuisines at San Francisco's Ferry Building Marketplace. A guided food
tour is available during the 2009 Concepts of Tomorrow Conference on
September 13th. Space is limited to the first 25 registrants so
register today at www.cotconference.com.
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New England Rachel
Midwest & Ohio Sam Wilson
West Lisa Snider
Southeast Doug Mael
Penton Media, Inc.
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