• Tidbits & Kudos

    • By: TwitterButtons.com - Read More »
    • Noble Communications Co. (Noble), an integrated marketing communications agency announces that Keith Acuff has been promoted to Chief Executive Officer, assuming the role formerly held by founder and Chairman of the Board, Bob Noble. Acuff, formerly COO and … - Read More »
    • Restaurants may be dominated by male chefs but it's the females that are making a name for themselves in the Mason Dixon Master Chef Tournament, a Baltimore-area live "Top Chef" type tournament that's taking place at the Belvedere. … - Read More »
    • Sapphire at SchoolTM has been selected to provide fresh and healthy meals for Sage Hill School in Newport Coast, Calif., beginning in August for the 2010/2011 school year. Developed in 2007 by Chef Azmin Ghahreman, owner of … - Read More »
    • City Sea Foods, Inc announces the promotion of Melissa Carrasquillo to Chief Sustainability Officer. City Sea Foods, Inc. is taking a series of actions to promote sustainability: · One of which is creating a Sustainability Task force, lead and created by … - Read More »
    • Bayside Restaurant in Newport Beach, already known for their outside patio with its stunning bay views, will now cater to the happy hour crowd with their new outdoor lounge and new Happy Hour Tapas menu as well! … - Read More »
    • TAPS Fish House & Brewery in Brea has been entered into Riviera Magazine's Summer Cocktail Tour contest! Our very popular summer cocktail, the Riviera Abbey, is competing against 9 other OC restaurants.Please assist in assuring that the … - Read More »
    • Each week, chef de cuisine Justin Miller makes the drive south to Chino Farm in Del Mar to bring guests the freshest seasonal produce available, while supporting local and sustainable farming. The result: a beautiful, market-inspired menu that … - Read More »
    • The Signature at MGM Grand in Las Vegas is offering a new culinary TV program that allows guests to follow along and cook in their Signature suite.
      Guests literally tune in to the “Signature Dish” TV program for a … - Read More »

    • Hard Rock Hotel San Diego brings on veteran chef Jon Eyer to oversee the four-diamond property's world-class food and beverage operations. In his position as executive chef, Chef Eyer will direct menu development, operations, staffing, and training for … - Read More »
    • After a $25 million renovation, Hyatt Regency Orange County, is pleased to announce the launch of two new restaurants, TusCA Restaurant and OC Brewhouse. Both establishments, located in the stunning 17-story atrium lobby, offer distinctly different but equally … - Read More »
    • Despite a challenging economy, the tea industry is flourishing as deals were made, products were sold and business connections were solidified at the 2010 World Tea Expo, held June 11 - 13 in Las Vegas, Nev. at the … - Read More »
    • Trish LeBlanc of Indianapolis, a culinary student at Ivy Tech Community College-Central Indiana, Indianapolis, was named winner of the American Culinary Federation's (ACF) Be Like "Mike" contest and will shadow ACF National President Michael Ty, CEC, AAC, at … - Read More »
    • Chef Azmin Ghahreman of Sapphire Laguna has introduced "Street Foods of America," a new version of his Spice PlatesTM menu featuring samplings of seven street foods influenced by the many different cultures across the United States. Chef Azmin … - Read More »
    • Moms often say "breakfast is the most important meal of the day," and now restaurants are taking Mom's advice and paying more attention to breakfast. According to The NPD Group, a leading market research company, breakfast accounted for … - Read More »
    • This year has proved shaky for the restaurant and fast food industry. Are smaller restaurant chains failing to hold their own with large competitors? Are consumers really satisfied with fast food or are they just going for the … - Read More »
    • Ferdinand Metz, certified master chef (CMC), world global master chef (WGMC), American Academy of Chefs (AAC), hall of fame (HOF), of Escondido, Calif., received the National Restaurant Association Educational Foundation’s (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in … - Read More »
    • El Monterey announces a three-part Facebook promotion to celebrate families and summer fun through July 16, 2010. (1) El Monterey Facebook fans can submit a video of their children cooking with any El Monterey products. The top video - … - Read More »
    • Restaurants are expected to add 428,000 jobs this summer season, a 4.6 percent increase over the March 2010 employment level, according to National Restaurant Association projections released today. America's restaurants are the nation's second-largest private-sector employer and job-creator-with … - Read More »
    • As an ACE for Practical Exams you are likely involved in all aspects of the certification process. For that reason, we wanted to ask for your assistance in sharing the good news that a new CSC Written … - Read More »

Recipes

Chocolate Hazelnut Crunch

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Country Club, Chevy Chase, Md., a member of ACF Nation’s Capital Chefs Association

Serves 4

1/3 C  Chopped Milk - Chocolate
1/3 C Praline Paste
1 3/4 C Feuilletine or Cornflakes - Crushed

In top of double boiler set over simmering water, combine chocolate and praline paste. Cook, stirring occasionally, until melted. Remove from heat.

Place Feuilletine in bowl, drizzle with chocolate mixture; toss until thoroughly coated. Roll mixture out between sheets of parchment paper until it is about 1/4-inch thick. Refrigerate until set. Using a 1 3/4-inch round cutter, cut out disks.

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