Fan of Chef Brett.
Chef Peter Inauen, CEC
The ACFAZ sent out an email notifying all of the passing of chef Peter Inauen, CEC. No obituary posted yet, when one is posting, I will update this post.
Update: From the ACF Chef’s of Association of Arizona email blast, this is the updated information from his daughter.
|“Hello Friends of Peter Inauen…|
My name is Tessie Moore, daughter of Peter Inauen. Most of you know that my father passed away on Sept 5th, Monday. He was not well. Late last year he was diagnose with the condition called ALS. His health was slowly declining. We believe that he stopped breathing for the past weeks he was having hard time with his breathing. My dad was a kind and wonderful man, father and husband. We miss him dearly. My mother, Clarita (Tutu), is doing well as expected. She will be staying with my sister and I.
Thank you all
November 4th – Friday at 10:00 am
Hansen Desert Hills Mortuary and Cemetery
6500 E Bell Road
Scottsdale, AZ 85254″
Chef Inauen’s was an Instructor at the Art Institute of Phoenix, Chef at Phoenix Country Club, and Executive Chef at the Westin Biltmore Hotel.
He was an active member of the local chapter of the American Culinary Federation, Chef’s Association of Arizona and will be missed.
Sending our condolences to his family and close friends. Rest in Peace, Chef.
Borderlands’ Arizona Program
From the Borderlands’ Produce newsletter, September 1, 2022.
With no income or residential qualifications everyone is welcome to contribute and shop at any weekly P.O.W.W.O.W. market(s) for up to 70 lbs. of fruits and veggies. We are a redistribution program designed for you to share and help others. You may not sell, barter or trade our product.
Come out, donate $15 cash, and take home a produce box with up to 70lbs of rescued produce. All money raised from this event helps support Borderlands Produce Rescue. Our non-profit focuses on rescuing produce that would otherwise be taken to area landfills. Our mission is reducing methane emissions from area landfills, and in order to do that we need to find a new home for the produce we rescue. That is where you come in.
Since 1994, we have rescued and distributed over 750 million pounds of produce. We have supplemented over 2 billion meals with a side of healthy fruits and vegetables. Your support of our work is much needed and much appreciated. Learn more at https://borderlandsproducerescue.org
***PLEASE NOTE*** WE CANNOT GUARANTEE ALL VARIETIES OF PRODUCE WILL BE
AVAILABLE AT EACH MARKET LOCATION
ONLY ONE LOCATION FOR September 3rd
ITEMS AVAILABLE – 9/3/22 LOCATION
- St. Demetrios Greek Orthodox Church – 1145 E. Ft. Lowell Rd., Tucson 85719
Honey Nut Squash Italian Squash Tomato on Vine Poppie Tomatoes Grape tomato Lemons Colored Bell Peppers
BONUS: 1 box Beef Tomato, 10lbs Grape Tomato & 1 case Propel DrinksPlease sign-up to our newsletter; we send an email as soon as we know what varieties will be available for the week: http://tinyurl.com/powwownewsletter
Why do we do what we do? It’s simple; as Borderlands Produce Rescue we believe each of us has the inherent right to eat nutritiously, and to live in a healthy planet. Each time you make a donation and participate in our program you are making a conscious choice to do something about food waste. It takes all of us doing our part to curb food waste and save Mother Earth.
Food waste is a direct contributor to climate change. In the landfill, buried under layers of waste and without access to light or oxygen, food cannot decompose properly. When this happens, methane gas is produced. Methane is a greenhouse gas, contributing heavily to climate change. Climate change is rapidly causing extreme weather which is killing us and the Planet. This actually comes full circle, because these changes due to climate change actually impact food production and growth. Our food waste actually is preventing us from creating more food in the near future, and taking a toll on our planet each year.
As Borderlands Produce Rescue, we tackle both sides of this issue. By saving produce from otherwise sitting in the landfill, less greenhouse gasses are emitted into the atmosphere. Our supporters (that’s you!) would have to eat food regardless, as we all do, so for every meal that uses rescued produce, that means less resources going into growing other foods. By rescuing this produce, not only do the producers benefit (they have to otherwise pay fees to dump it at landfills), but the environment benefits too! The resources (water, transportation, etc.) have already been used to grow the food, so it might as well feed our communities, rather than sitting in our landfills!
Varieties for Saturday, September 3rd:
- Honey Nut Squash
- Italian Squash
- Tomato on Vine
- Poppie (cherry on the vine) Tomatoes
- Grape tomato
- Colored Bell Peppers
- Beef Tomato
Just as a reminder we are a re-distribution program designed for you to share and help others. You may not sell, barter or trade our product.
Drive Up & Take Away
Each week we get a number of complaints from supporters about our DUTA program; reserving a produce box in advance of a Borderlands’ P.O.W.W.O.W. market location. Some people are simply just wondering how to donate online to reserve a box, while others are upset that the maximum number of orders have been made prior to our sending out this Thursday newsletter.
This privilege is for people who want to support our mission of curbing food waste. If you want to wait until you find out what produce will be available (Thursday or Friday each week) you will almost always miss out on being able to reserve a box. The people who participate in our DUTA program are the supporters that really believe in our mission, and are happy to get any produce box, regardless of what varieties the up to 70lbs looks like.
We do not sell produce. We give you produce as a thank you for your (minimum) $15 donation supporting our non-profit, Borderlands Produce Rescue. Our mission is to both curb food waste, and to ensure communities have access to good, nutritious produce. If you want to participate in our DUTA program and reserve a box you must make your donation as early in the week as possible, well before you have any idea what produce we will have that Saturday.
This week, we are allowing 100 DUTA orders to be placed. We still have room for your DUTA box reservation, but we will reach the cap soon. All of the people that made their donation early in the week did so without even knowing what produce would be available. It is the only way to participate in this part of our program, by having blind faith in us and knowing your donations are meant to support the work of our non-profit!
Do you want to reserve a produce box? Now is your chance. Each Monday we give you a chance to start reserving your produce box for that Saturday’s distribution. We only allow a limited number of box-reservations through our website, and if you want to reserve your box you should bookmark this link and reserve as soon in the week as possible.
Why are the box reservations always full by the time I get this newsletter? As the week progresses we often will share pictures of what will be in each produce box. If you wait to find out what we will be distributing, we can promise, you will almost always miss out on reserving a produce box. If you want to take part in reserving a box, you should do it as soon in the week as possible for you.
What if I miss out on reserving a box, can I still get a produce box? Yes! We only give out a limited number (50-100) box reservations at each location. We make MOST of the boxes we give out available ONLY to those supporters who make a cash donation, in-person, on Saturday.
Will I get expedited service if I reserve a box? No. This is not something we can promise you. While some locations do have an expedited line set-up for you, it is not something we can promise you at all locations. That’s why we call this service ‘reserving’ a produce box. If you make a DUTA order you are simply guaranteed a produce box if you pick-up, at the latest, an hour before the market location closes.
How can I make sure to never miss out on reserving a DUTA box? Simple. Just bookmark this link on your favorites (https://borderlandsproducerescue.org/drive-up-and-take-away-1) on your internet browser. Find your location on our produce calendar and set a reminder to check our DUTA link the Monday before your Saturday distribution. Make sure you reserve your box AS EARLY in the week as possible.
Beard Bites, September 1
From the September 1, 2022 Beard Bites, the newsletter of the James Beard Foundation.
Introducing the 2022 JBF National Scholars
Our National Scholars Program provides scholarships to 12 food-focused individuals who plan to pursue an education in the culinary arts, food studies, agriculture, hospitality management, and other related fields. Learn more about our program and this year’s recipients! [Read more]
Eat Well and Support Local Restaurants
Help support your local restaurant community by joining us for #TasteAmerica. In partnership with American Airlines, each event includes a three-course menu paired with wine and spirits, created by our featured TasteTwenty chefs. Get your tickets now! [Join us]
A Pineapple-y Twist on a Whiskey Sour
Get ready for Labor Day weekend with this Tennessee Whiskey Sour recipe which uses a pineapple core, normally thought of as food waste, to delicious drink that is boozy and better for the environment. [Recipe]
ACF: The Culinary Insider
The Culinary Insider is the newsletter of the American Culinary Federation, ACF.
The Ingredient of the Month is Watercress!
Watercress has a unique peppery flavor but once cooked, the sharpness of watercress diminishes. Watercress is available year-round, with its peak season running from April to September. Learn more about watercress and complete the quiz by logging into the ACF online learning center to earn one hour of CEH credit toward ACF certification. Read more.
All About Anita
The July/August issue of National Culinary Review profiles ACF Chef Anita Lo, a presenter at the 2022 ACF National Convention, and a multi-faceted chef, cookbook author and TV personality. Click here to download the full issue.
Grants Available to Support Healthy Eating Activities
American Culinary Federation Education Foundation (ACFEF), through the Chef & Child initiative, is offering ACF chefs and chapters grant funding to support nutrition outreach activities in celebration of Childhood Nutrition Day (Oct. 16) and International Chefs Day (Oct.2). Grant deadline is Sept 31st. Apply today.
Take Your ACF Practical Exam TODAY!
Our list of practical exam locations continues to grow for you to earn your ACF certification. If you don’t see one in your area, please send an email to email@example.com and we will contact you as soon as one becomes available. Find your nearest location here.
Nominations are open for the Northeast Region
Nominations and Elections Committee position. Intent to Run forms are due TOMORROW, Wed., Aug. 31. Qualified Chapter Presidents in the Northeast Region can cast their votes from Wed., Sept. 7 – Wed., Sept. 21 (Midnight ET). Click here for more information.
Nominations are now open for ACF National Officer positions (President, Secretary, Treasurer and Regional Vice Presidents). Deadline for submittal of all paperwork is Dec. 1. Click here for more information.
Nominations are now open for AAC Chair and Vice-Chair. Deadline for submittal of all paperwork is Dec. 1.Click here for more information and all required forms.
Educators: Welcome Back to School!
Complement your existing curriculum with our online courses. ACF offers courses in culinary nutrition, safety and sanitation, intro to foodservice and basic food prep that students can complete at home. Integrate our webinars and recorded event sessions giving students the opportunity to learn from industry leaders. Use the Certificate of Culinary/Pastry Essentials exam as your end-of-year written assessment. Special pricing and subscription packages are available for ACFEF-accredited and ACFEF-approved programs. Learn more.
ACF ChefsForum: CMC Spotlight – Focus on Charcuterie
Join Master Chef Tim Bucci CMC, as he shares his insight on Charcuterie – the craft and preparation of meat products such sausages, terrines, galantines, ballontines, pate, confit and cured meats. During this exciting live session, Master Chef Bucci will demonstrate his preparation methods for chicken polish sausage using a modified emulsion forcemeat as well as a chicken roulade with a mousseline style forcemeat, encased in chicken skin. Ask your questions during the presentation and be inspired to add or elevate the house-crafted, specialty charcuterie items offered on your menus
ACF Chef Profile: Ann Cooper, CEC
She lead the charged and has influenced many, including me. Learn more about Chef Ann Cooper, CEC.
“People know her as the “Renegade Lunch Lady” who has helped transform school nutrition programs at tens of thousands of schools across the country, impacting millions of children and the communities surrounding them. But before that, Chef Ann Cooper, CEC, was a fast-rising chef in the white tablecloth world of the 90s.
From 1990 to 1999, Chef Cooper, a Culinary Institute of America graduate of ‘79, served as executive chef of The Putney Inn in Vermont. Little did she know that her career path would change drastically at the end of that tenure, when she was approached by Ross School, a private K-12 facility in East Hampton, New York, to develop a brand new foodservice program. “
Information from We Are Chefs website. Read more here.