Jun 15-18 2020 are the dates set for the next Association of Nutrition & Foodservice Professionals, ANFP Annual Conference & Expo in Las Vegas, NV, and also the 60th Anniversary of the organization.
Join the Blue Watermelon Project for an open house event on Monday, June 10 from 2-4 p.m.
This will be an opportunity for chefs, food service workers, and school administrators to learn more about our initiative to help schools rethink relationships with food. We will provide information about our work and opportunities for Blue Watermelon Project to get involved in your community.
Information provided on:
- Participation in the Feeding the Future contest
- Assistance with school gardens
- Taste education
- Cafeteria taste tests
- Farm to School network in Arizona
- Culinary skill education for food service workers
European Imports firstname.lastname@example.org via auth.ccsend.com
“May 2019 Newsletter Now Available for Download
June brings with it a couple of exciting events for European Imports! We are looking forward to exhibiting again at both the IDDBA Show in Orlando and the Summer Fancy Food Show in New York during the month of June. Download the May Newsletter to see more details for both events!
And although we’re just preparing for the start of summer, it’s
Monday, June 3 – Wednesday, June 5,
2019 | 10:00 a.m. – 4:00 p.m. Applications Now Being Accepted
IFTNEXT Start-Up Alley, now bigger and better than ever, is where you can meet one-on-one with a leading group of future-forward entrepreneurs developing some of the most innovative products and solutions in the food science industry.
Space is limited and has reached maximum capacity the last 2 years. Applications are accepted until all spots are filled. The exhibitor package participation fee is $750 and includes the following:
- Dedicated, branded kiosk in a prominent location on the IFT Food Expo floor with electric and internet drops
- Pitch opportunity at IFTNEXT stage
- Company recognition in marketing promotions to IFT19 attendees and broader food audiences, and on-site at the IFT19 event
- Access to IFT media list before, during and after the IFT annual meeting
- (2) Full access passes to IFT19; includes educational sessions, presentations and IFT Food Expo access (1,000+ food industry companies)
- Travel and lodging expenses are NOT included.
Chicago, IL April 19, 2019 — Today, the National Restaurant Association, in collaboration with the Multicultural Foodservice & Hospitality Alliance (MFHA), introduced a new ServSafe Workplace online training module, “Understanding Unconscious Bias in Restaurants.” The curriculum uses industry-specific scenarios to educate employees and managers about unconscious bias.
“The restaurant industry is as diverse as the communities we serve,” said Sherman L. Brown, Executive Vice President, Training & Certification, National Restaurant Association. “Increasing awareness of unconscious bias and its effects, and equipping our people with the tools they need to manage bias, is essential to the success of our industry.”
The ASU Julie Ann Wrigley Global Institute of Sustainability is hosting an event with, Alice Waters, a lecture presentation on “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture” at Memorial Union, Arizona Ballroom on Wednesday, March 27th.
She’s also been a Vice President of Slow Food International since 2002 and supported the farm to table concept
Thankfully we have Slow Food Phoenix and the Blue Watermelon project in the Phoenix area with many local chefs working together to support and build awareness of what slow foods means.
If you’re interested in learning more about the event and others, click here.
Wednesday, March 27, 2019
2:30 p.m. Doors Open
3:00 – 4:15 p.m. Lecture
4:15 – 5:00 p.m. Reception & Book Signing
Memorial Union, Arizona Ballroom (221)
Arizona State University, Tempe campus
The 10th year reunion for WordCamp happened Feb. 15-17, 2019 downtown Phoenix which has provoked reflections and had hit the refresh button for me as well.
For those of you that don’t know, WordPress is a free and open-source software content management system for websites. Over 32% of the internet is using WordPress and so are many well knows brands are, here’s a list. In Phoenix metro, we have a tremendous WordPress and tech community here.
WordPress gave me the tools and resources to move into online marketing on my own without the need to pay someone to build or manage a website. So thankful for this. This meant I didn’t have to pay someone to manage my website, that was painful.
So, ten years later, what’s changed? Well, the biggest change has happened this past year with the new Gutenberg editor. I swear, I almost cried the first time I used it, it was that much of a welcomed change. An editor is what you use to publish your posts in WordPress and it’s really
The other notability take-a-ways from the weekend I’m still sorting through. Many good presentations with great information and because it’s WordCamp, they’ll post the videos and slides of the presentations online, which is something
Happy to share this information as it comes in, and other events I attend to support our Arizona Food Service Network community with their marketing efforts. One of the best things to come out of this weekend was a reminder of my WHY for doing all of this in the first place.
One of my first steps moving forward is more automation and to refine the newsletter marketing. Will post what I did when I’m finished. Focusing on automation is something we all benefit from as it’s a time saver and a more efficient way to manage your marketing.
Two other commitments to come out of this is attending regular WordPress Meetup’s and listening to more podcasts from the WordPress community. For the Meetup events, go to Meetup.com and type in “WordPress” in the search bar to find a listing of events in your area. Make sure you choose events based on your skill sets and goals.
For Podcasting, here’s an article noting “16+ of the Best WordPress Podcasts to Listen to in 2019“. It’s as good as any place to start, something to needs to fit you, and your skills sets and goals.
More to share as it develops, much follow-up on my end for now. Highly recommend checking out the WPPhx schedule and making note of sessions you’re interested in listening to when released. I’ll revise this once they are.
The Cactus Section of the Institute of Food Technologies is hosting a Happy Hour networking event on February 27, at O.H.S.O. Brewery in Arcadia at
Address: 4900 E. Indian School Road in Phoenix.
From the Cactus IFT email blast:
“O.H.S.O is a restaurant, local nano-brewery, distillery, and dog-friendly social hot-spot. They have over 40+ beers on tap as well as wine and house cocktails.
We will be learning the brewing process from O.H.S.O.’s brewmaster, and testing our knowledge with some Brew Trivia. What is better than Food, Fun and Friends?! Your first drink is ON US!
If you find you love it, come back for a Distillery tour and Tasting for two! Info for this can be found on their website.
The fun starts at 5:30 pm, but you can show up any time you’d like!
We hope to see you there!”
Networking with our local food scientist group., the Cactus IFT, and O.H.S.O. Brewery. Great combination. Any questions, please contact the organizer here.
The Ahwatukee Foothills Chamber of Commerce Community Foundation presents, the Ahwatukee A’fare – a prohibition era themed evening of art, jazz, dance, drinks
Date: February 2 Time: 3:00 pm – 9:00 pm Event Category: Food & Drink Events Website: https://www.eventbrite.com/e/ahwatukee-afare-tickets-53074736967
Desert Foothills Park
1010 E Marketplace SE
Phoenix, AZ 85048 United States
The fourth quarter of 2018 brought some challenges in my personal and professional life, and a soy allergy. I took the opportunity to do a hard reboot and well, I’m back and welcoming 2019 with a plan and a fresh perspective.
In preparation for the new year, I’ve invested time in de-cluttering, re-organizing, and preparing myself for a positive 2019. Personal and professional mise en place, getting rid of what doesn’t serve me, and focus on what needs to be done.
The goal- get the newsletter going. Start date, January 28, 2019. Woohoo! The next steps, reconnect with a lot of industry people for networking, information sharing, and get some of these goals working.
My background is in
The Arizona Food Service Business Directory has the largest public food service directory in Arizona with 168 different categories and over 1,600 listings. Great tools and resources for marketers.
The Events segment is pretty awesome as well. With the events aggregator feature, we can set it up to automatically sync up with your event once posted. Such a great time saver.
RSS Feeds are such a great way to share information. RSS stands for Real Simple Syndication, which is a quick way to share news and information and it’s easy to manage too! Another great tool for marketers.
ChefStudent Connect. I look forward to getting an event going. First the newsletter and then, add an event. 🙂 Love that site, and concept.
Last but not least, the Blog! Another feature to encourage community communication. We want to hear about your new product, rebate, company, and information about our industry. The Blog is a great way to share it. Once shared here, we can share it with social media, and in the newsletter.
Always supporting culinary education and networking, trade associations like the American Culinary Federation Chef’s Association of Arizona will be a priority in the newsletter and within the site, and with ChefStudent Connection.
The year in review- grateful to be here and healthy, time to move forward. Couple keys takeaways from 2018 are Anthony Bordin’s passing, and my soy allergy. Anthony’s voice was (is) a voice in my head that encouraged me to put my thoughts into writing. Translate my thoughts into words, be more descriptive in expressing them, and take these influences with me as I develop my own style.
Of course, we know he committed suicide. My personal connection with that is, my adoptive mother committed suicide did too when I was 8 years old. My thoughts are with his daughter, Ariane, as from what I’ve learned from losing a parent to suicide at a young age is grief hits you at different stages in life like a car accident.
The most recent hit for me was last quarter when looking through photos and keepsakes I haven’t seen in over 20 years, some I’ve never seen. This mixed with my step-mother’s passing in October and the holidays, it’s been a lot to process. The new year could not have come at a better time.
The soy allergy brought a new perspective on eating, holy. I feel like I’ll be able to give a TED Talk one day on “how my soy allergy saved my life”. Soy is in so many foods, it’s been a learning curve, and at times, hard to accept. I have to read every label or ask if there’s soy in everything I eat and to be honest, it can really suck.
Now from a food service perspective, the allergy opens up new experiences operators. Learning how operators treat allergies has been an awakening, and sometimes a rude. Thankful the allergy isn’t at anaphylaxis level as the learning curve would have killed me by now.
Welcome 2019; here comes the
(Reuters) – The health science arm of Nestle SA will pay $98 million to raise its stake in Aimmune Therapeutics Inc, the drug developer said, as it prepares to submit a marketing application for its peanut allergy drug by the end of the year.
Read more at the source: Nestle raises stake in food allergy drug developer Aimmune
Welcome to the D List: 17 Eateries Bomb August Health Inspections
Every week, the county’s health inspectors within Maricopa County Environmental Services give restaurants grades after completing inspections. Participation in the rating system, however, is voluntary, which means owners or managers do not have to accept a grade after an inspection; instead, the restaurants are listed online as “not participating.” And in some cases, grades posted online may change, which typically means a restaurant has provided necessary documentation for food safety or fixed a critical issue that led to a low grade. Here’s a more detailed explanation.
Read more from the source: Welcome to the D List: 17 Eateries Bomb August Health Inspections
The Arizona Farmer+Chef Connection is the state’s only event of its kind. It is a one-stop shop for wholesale food buyers to find new local sources.
The 9th Annual Farmer+Chef Connection is the state’s only all-local expo showcasing locally-grown and produced food. Vendors can market their products and buyers can find new ones for their restaurants, kitchens, groceries, or cafeterias.
Who should attend:
Arizona-based, wholesale-ready Farmers, Food Artisans, Ranchers, Dairymen, Winemakers, Brewers, and others!
Chefs & Restaurateurs
Grocery Purchasers & Marketing Managers
Small & Large-Scale Food Institution Buyers
Other industry professionals with the desire to network in the local food sphere
Date: September 10
Time:11:00 am – 3:00 pm
Event Category: Industry Event/Conference
Magnetic particles may help improve wine flavor, aroma
The biochemistry behind wine making is fascinating. Wine and the grapes used to make it contain many different volatile compounds that contribute to the specific flavors and aromas. Sometimes, though, there is an increase in compounds that can produce strong off flavors and aromas. Researchers at the University of Adelaide developed a way to remove one of these suspect compounds without affecting the pleasant bouquet of the wine. They published their findings in the Journal of Agricultural and Food Chemistry. Read more at the source.
Beef peptides block bitterness
Some ingredients used to formulate food and beverage products have bitter tastes that are off-putting to many consumers. Researchers found that certain beef protein-derived peptides function as bitter taste blockers and may hold promise as ingredients that can help make food products taste better.
The researchers used enzymatic hydrolysis of beef protein. They found that peptides produced from the enzymes trypsin and pepsin were the most effective at inhibiting the ability of quinine to activate the human bitter taste receptor, T2R4. Tests conducted with an electronic tongue showed that the peptides were effective at reducing the bitterness taste of quinine. Read more at the source.
CRISPR technology promises ‘designer seeds’
An agricultural technology start-up is developing a process to “personalize” seeds through genetic alteration so precise that it may allow customization according to conditions at individual farms.
Inari Agriculture, founded in 2016, recently unveiled plans for its process, which comprises multiple tools, including gene editing. Inari executives say their technology has the potential to account for soil, weather and other conditions so precisely that it can tailor seeds to the needs of individual farms. Read more at the source.