Matthew Crowe
Ranbir Batra
Jeffrey Heaney
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MILLIKEN ANNOUNCES DATES FOR 2007 FOOD & BEVERAGE FORUM
Milliken & Co. will host its annual Food & Beverage
seminar at the company’s Spartanburg, South
Carolina, headquarters February 26–March 1, 2007.
The Forum attracts hotel F&B managers,
GMs, and catering & banquet
managers from around the world to
discuss issues facing hospitality managers
in their daily operations. Topics
include menu development for maximum
profitability, hotel market update,
wine merchandising, personal development,
and best F&B inventory practices.
“Our F&B Forum continues to be a great learning
experience and networking opportunity,” says Steve
Bobo, manager of Milliken’s Hospitality Service Team.
“Attendees gain valuable knowledge from the speakers
and are able to interact with peers from throughout
the industry.”
The Forum is designed to take the participant
through a variety of stimulating presentations and discussions
on trends in the hospitality market. Various
guest speakers, including experts from the University
of South Carolina School of Hospitality, will educate
attendees on their areas of expertise.
“Milliken exemplifies what hospitality should be.
Beyond the quality products they produce, they go
the extra mile to invest in their customer,” says Bill
Bell, director of F&B for Doubletree Hotel in Syracuse,
New York. “The F&B Forum affords Milliken customers
an opportunity to not only learn about the
company’s business and products but also learn from
industry experts.”
“The Milliken F&B Forum is a firstclass
event from start to finish,” adds
Mary Catherine Webb, director of
catering for InterContinental Hotels
Group. “Aside from the Southern hospitality
and excellent accommodations,
I was most impressed by the prestige of last
year’s guest facilitators and the information and
expertise they willingly shared with us.”
Milliken’s F&B Forum is complimentary, with all
lodging, meals, and transportation during the seminar
being provided by Milliken. Guests are responsible for
transportation to and from Spartanburg, South
Carolina. Interested parties can register, view the
seminar’s agenda, and find information on attractions,
fine dining, and accommodations in the Greenville/
Spartanburg area on Milliken Napery’s website
www.millikentablelinen.com. Interested parties can
also register by calling 800-322-8326 and asking for
Connie Stone or Steve Bobo.
Merrychef USA announces that it has reached an
agreement to be the supplier of choice for accelerated
cooking ovens to Global Hyatt Corporation’s newest
brand, Hyatt Place™. Under the agreement,
Merrychef will provide multiple Model 402(S) ovens
for each property. The Merrychef ovens will provide
accelerated cooking technology for the rebranded
concept’s hot food offerings. A global leader in accelerated
cooking ovens, Merrychef has installed more
than 70,000 microwave and combination technology
ovens in foodservice operations in North America, the
Middle East, and Asia as well as throughout Europe in
quick service restaurants and a variety of casual and
fine dining operations ...
RATIONAL launched a free online database, InfoFinder,
a tool that provides a wealth of information for foodservice
kitchen designers and others. Food safety regulations
require extra administrative work for today’s chefs
and kitchen staff. HACCP compliance requires complete
documentation of the critical cooking parameters, such
as the core temperature. Recording these values has
often meant laborious and time-consuming work with
food thermometers and handwritten lists. Now, the
RATIONAL SelfCooking Center® automatically monitors
and records HACCP data, eliminating the manual recordkeeping
process. With the RATIONAL SelfCooking
Center, capturing HACCP data for analysis is a simple matter of downloading data to a USB flash drive. The
SelfCooking Center automatically stores HACCP data,
including the values for its cooking processes such as
date and time, program used, cabinet temperature, and
core temperature. In a few steps, foodservice operators
can download all relevant HACCP data for up to 10 days
from their SelfCooking Centers for storage and analysis
on a PC (Windows 2000 and Windows XP). The PC can
display the information as spreadsheets or graphs.
Additionally, RATIONAL’s optional CombiLink® software
provides a fully automated interface for viewing, archiving,
and managing HACCP data ...
In December, Matthew
Crowe, from the Art
Institute of Dallas, was
announced the 2006
Alouette® Culinary Stars
Recipe Contest winner and
awarded $1,000 for his
winning appetizer recipe,
Onion Fondue Cheesecake.
Matthew prepared his original
recipe, incorporating
both Alouette® Crème
Fraiche and Alouette® Garlic
& Herb Spreadable Cheese for the assembled panel
of Las Vegas media and chef judges. Cachao Lett from
the Art Institute of Atlanta won second place, winning
$750 with his Salmon Roulades appetizer, and Kat
Keith from the Culinary Institute of Las Vegas took
home the third-place prize of $500 with her entrée,
Alouette® Chicken and Mushrooms. Both students
used Alouette® Chevre ...
After examining 10 finalists in the Foodservice
Consultant Society International (FCSI) 2006 North
American Division Symposium’s Innovation Showcase,
consultants awarded the air-o-speedTM by Electrolux
Professional the prestigious Product of the Year
award. Reducing cook time by up to 50 percent, it is
the first high-speed combi oven that provides cooking
through a combination of convection, steam, combi,
and multi-wave ...
AccuBar announced that the Wolfgang Puck Fine Dining
Group has chosen AccuBar to manage its bar and wine
cellar operations. The company has completed installation
in its five Las Vegas locations: Spago and Chinois, in
the Forum Shops at Caesar’s Palace; Postrio, in the
Venetian Resort Hotel Casino; Trattoria del Lupo, at
Mandalay Bay Resort and Casino; and Wolfgang Puck Bar
& Grill in the MGM Grand. Four other restaurants in
Southern California and Hawaii will follow, company officials
say. AccuBar uses a handheld equipped with a barcode
scanner and server-based management software to
simplify many aspects of the process required to track
liquor, wine, and beer in hospitality operations, resulting
in substantial labor savings, increased staff accountability,
and more timely information about problem areas in beverage
operations ...
At The Culinary Institute of America at Greystone in
Napa, California, judges of the 5th Annual
S.PellegrinoTM Almost Famous ChefSM Competition
proclaimed Ranbir Batra of Kendall College the 2006
S.Pellegrino Almost Famous Chef winner, awarding
him a $10,000 cash prize and a one-year employment
opportunity at Julia’s Kitchen at COPIA in Napa. The
competition, held from October 27 to October 30,
incorporated three culinary contests over a series of
three days. Batra, along with nine other finalists from
culinary schools across the United States and
Canada—Paul Yeck from the French Culinary Institute;
Patrick Kriss of George Brown College; Mohammed Assi of the Art Institute of Dallas; Louis Fiorentino
from the University of Nevada, Las Vegas; Pidor Kem
of California School of Culinary Arts; Thomas Lonardo
of Pennsylvania Culinary Institute; Rebecca Angoff
from New England Culinary Institute; Sakiko Tani
from California Culinary Academy; and Daniel Black
from Florida Culinary Institute—competed in all three
competitions including the Harvest Mystery Basket,
for which contestants had two hours to prepare a dish
made from items revealed to them at the start of the
contest; the signature dish, for which contestants prepared
their winning regional dish for 200 guests to be
served at a final tasting gala; and the People’s Choice
Awards, for which the 200 guests at the tasting gala
voted on their favorite dish ...
The Carr’s “Make it Special” contest invites all legal
residents of the United States who are 18 years or
older and employed in the food preparation sector of
the food service industry during time of entry and
time of awarding the prizes to submit their recipe
innovations in three categories: hors d’oeuvres,
catering, and desserts. In each category, entrants can
submit an original recipe that incorporates a minimum
of one Carr’s® product and any other ingredients
of the chef’s choosing. Contestants must submit
a full-color photograph, no larger than 8x10 inches,
of their creation to aid in the judging process, of
which the criteria includes taste perception (40 percent),
creativity/originality (30 percent) and appeal (30
percent). One grand prize winner, selected from 30
final submissions, will receive a four-night/five-day
round trip for two to the Coventry Food Festival in
England (approximate retail value $7,000). Three firstplace
winners, one from each category, will receive a
two-night/three-day trip for two to Napa Valley,
California, ($3,040). Nine second-place winners (three
winners in each category) will each receive a $50 gift
certificate to Amazon.com to help build their cooking
libraries. Chefs should submit their recipes and color
photographs, postmarked by February 28, 2007, and
received by March 7, 2007, to Carr’s® Make It Special
Contest, P.O. Box 185991, Battle Creek, Michigan,
49018-5991. For more information, call the Kellogg
Company at 877-511-5777 ...
Jeffrey Heaney was appointed the
president of Bauscher Inc., which
sells hotel porcelain and glass to
the United States and Canadian
foodservice industry. Jeffrey
Heaney has worked in the food
service industry for 20 years. After
his graduation from the Hilton
College at the University of
Houston, Jeffrey's experience in the industry
includes operations, dealer sales, and manufacturing
sales and management. Most recently, Jeffrey
served as director of national accounts and on the
senior Management team for Electrolux Professional
as Electrolux launched their North American foodservice
operations. Bauscher is a global leader with over
100,000 pieces of hotel porcelain produced everyday.
Markets served by Bauscher Inc. include fine dining,
casinos, hotel banqueting, private clubs, restaurants,
healthcare, and business & institutional feeding ...
The American Culinary Federation (ACF) recognizes the
superior quality of the J.M. Smucker Company’s
Crisco Professional®, Jif®, Smucker’s®, and Smucker’s®
PlateScapers® lines with the ACF Seal of Approval.
Presented by the nation’s largest organization of professional
chefs, the seal is designated to products that
meet the criteria set for application, physical properties,
and performance. To qualify, products are thoroughly
tested by a team of ACF-certified chefs ...
The Montague Company has significantly enlarged
its manufacturing capacity. “We’re prepared to serve
the hospitality industry into the distant future. For
example, the facility contains new high-tech equipment
that lets us increase customization of our
ranges and culinary islands,” says Daniel Garvin,
director of sales & marketing. We’ve invested over
$4.25 million and acquired technology like the
Salvagnini P4 panel bender, which increases the
ability to fabricate parts in smaller quantities—
important to product customization.”
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