February 2, 2012

Chef News Market Reports Food Quiz Chef and Cook's Discussion Subscription Information

	Texas oysters may soon be back on restaurant menus
	Super Bowl parties: Top chefs make even chicken wings sing with high-end touches
	French chef attacks le crap
	University praised for gluten-free menu
	A Case for Sourcing Locally
	Retailers turn to meal bundles as a means for wooing customers from restaurants
	A New York chef's food excursion in Seoul
	Navy Culinary Specialists Compete in Annual Iron Chef-Style Culinary Competition
	Wolfgang Puck receives James Beard’s Lifetime Achievement Award
	Richard Jarmusz: Reinventing hospital food
	Sodexo’s changes provide healthier food choices
	'Fat Chef' Michael Mignano Says the Food Network Show Helped Cure His Diabetes
	Dining halls recreate 1901 Founders' Day banquet menu (kind of)
	Chefs whip up foodie businesses on the side
	Chefs Face Foie Gras Ban

Welcome New Chefs and Culinary Members!
	Kendall Jones, Richmond, VA Joined on: Feb 1, 2012 Occupation: Chef - Executive

	Ukhwa Jung, Joined on: Feb 1, 2012 Occupation: Cook

	Kelsey Gallaher, Joined on: Feb 1, 2012 Occupation: Chef

	Germario Berry, Ellenwood, GA Joined on: Feb 1, 2012 Occupation: Cook

	Chad Raymond, Palmer Lake, CO Joined on: Jan 31, 2012 Occupation: Chef

	Tim Donohoe, Homewood, IL Joined on: Jan 31, 2012 Occupation: Chef

	Beau Burnett, Washington, MI Joined on: Jan 31, 2012 Occupation: Chef

	Dennis Thompson, Round Lake, IL Joined on: Jan 31, 2012 Occupation: Baker

	1001 Obiavi, Joined on: Jan 29, 2012 Occupation: Chef

	Frederick Zilliox, Joined on: Jan 29, 2012 Occupation: Cook

Who Should Decide What Children Eat?

By Client Liaison Customer, CLC Association

On January 24, 2012, over 400 “lunch ladies” who work in Chicago Public Schools rallied outside of the CPS district headquarters to advocate for their ability to prepare food for students, provide feedback to administrators, inform parents about nutrition, and upgrade school kitchens. Their motives were heartwarming. For years, many lunch workers were unable to inform parents and students about the nutritional quality of the food because the workers were uneducated about the food, and they also feared backlash from administration if they spoke freely. Even though CPS had adopted the new national lunch standards by eliminating daily nachos, incorporating more whole grains, and presenting new vegetables each day, there were obstacles to these improvements actually making kids eat more healthfully. The cafeteria workers offered a unique, ground-level perspective. They reported that students frequently lacked the knowledge or desire to eat the healthier foods. Many, it seemed, preferred to skip lunch rather than eat vegetables. In fact, the vegetables were pre-prepared, frozen vegetables with no seasonings at all on them. The workers also claimed during their rally that the kitchens they work in are only reheating kitchens which are capable of preparing frozen, pre-packaged foods, but incapable of preparing actual fresh food. These cafeteria workers, the beloved lunch ladies, obviously care about the quality of food they see children eat, and they offer helpful feedback in how to better care for children’s nutrition. Their ground-level perspective is much appreciated, but it raises the question: are these workers the best individuals to decide what children eat at school? Who should decide what children eat at school? The workers? The administrators? The parents? Maybe the government? Perhaps the commercial food companies? Or what about the children themselves? Who, really, is in the best position to determine what gets on the menu? It seems...

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View updated pricing and information each week on the website for the following food-commodity markets:

Pork Commentary	View Detail
How fast can a market turn around? The answer would be quickly, when we refer to the retail pork complex. Sellers entered the week with expectations of a mostly steady trade, but very light demand caused a backlog of inventories and they were forced to severely discount prices mid to late week, especially boneless cuts. Bone-in ham inventories began the week with ample offerings to meet demand while price levels held steady. Although, as the week progressed and surplus dwindled, prices inched slightly higher due to improved buyer interest. Skin-on seedless belly offerings continue to be scarce, though a couple loads did trade which pushed prices higher. At the same time, production from bacon slicers is at near capacity to keep pace with demand from both retail and foodservice arenas. The trimmings complex experienced moderate to heavy offerings most of the session for both fresh and frozen. This forced sellers to lower prices in an effort to move their surplus. At the same time, price levels dipped as buyer’s readily procured raw product, although once the surplus cleared the market price levels stabilized. Fresh loins 5.00-8.00 lower; butts 2.00 lower; spareribs steady to 6.00 lower; skinned hams 17-20 lbs. steady, 20-23 lbs. 2.00-3.00 higher, 23-27 lbs 1.00 higher; sdls bellies 14-16 lbs 3.00 higher; 42% trimmings steady; 72% trim generally steady with weaker undertones ; bnls picnics steady to 2.00 lower. The composite cutout value of 53-54% 200 lbs. hog carcass was estimated at 83.29 per cwt. dn 2.35 from last Friday.
Beef Commentary	View Detail
Boxed beef cutout values had a turnaround this session, trending higher on both Choice and Select on light to moderate demand. Following the unexpected gains seen in the slaughter cattle market last week and having previously cleaned up some inventory, packers rationed product at higher prices in an effort to restore margins, which resulted a lightly traded period. With the exception of Choice rib primal, which finished the week generally steady, all other Select and Choice complexes showed modest appreciation. Beef trimmings were weak on moderate demand and moderate to heavy offerings; Fed cattle grinds were firm to higher, while blended grinds were generally steady. Forward negotiated activity was moderate, mostly due to heavily traded Choice export ribs, which were priced at a premium compared to the current spot market. For the week: Select rib primal 7.00 higher, while Choice rib generally steady; Select and Choice chuck primal 3.00 to 6.00 higher; Select and Choice round primal 4.00 to 5.00 higher; Select and Choice loin primal 4.00 higher; Beef trimmings 1.00 lower; Fed cattle grinds 1.00 to 4.00 higher; blended cattle grinds generally steady. Composite of Boxed Beef Cutout Values: Choice 600/900# carcasses up 2.62 at 184.62, Select 600/900# carcasses up 4.31 at 179.87.
Produce Commentary	View Detail
The National Diesel Average has been recorded at $3.85 this week,. NPC continues to monitor, track and control diesel fuel averages by state as well as reported truckload freight rates on a weekly basis. $3.85 Offshore Melons: Cantaloupe Honeydew market is definitely in a DEMAND EXCEEDS SUPPLY situation. Cantaloupes will have overall less volume in total for next week, the size profile will have a better mix (more 9c count and 12 count on the horizon) but not plentiful. Honeydew supplies are down for the third week in a row, this trend may continue from now through mid to late February as production in Central America continues to be limited. Programmed grower shipper partners are covering regular distributors based on their 6-8 week buying averages yet may need some flexibility on sizing and/or additional lead time for loading. There is no carry over fruit and very little fruit for the open market so please work closely with your assigned grower shipper partners to PRE-BOOK YOUR ORDERS NOW! Kale market: continues off the charts, Yuma quotes are as high as $20.00 and Eastern quotes are in the mid teens. The market should maintain higher than normal for the next few weeks. Most shippers are pro-rating or filling orders based off of 12 week average. Be sure to give at least three days notice on your orders so that the shippers have the opportunity build up inventories. NPC contracts are paying high dividends for the participants in this program. Squash: Green and Yellow squash continues to be tight with Mexico volume down we should see this trend for several weeks. Expectation is demand to exceed supply in Florida until March. The forecast is for squash to remain short for the next 4-6weeks and then we should start seeing some relief, barring no more extreme weather. Strawberry: Retail ads that run from now thru Valentine’s Day week will take a lot of inventories off the market, that is why it is critical to prebook orders to ensure orders are filled in total. Mexico is very nice with medium large berries. Oxnard shipping the largest XFCY berries are 16- 17ct / 20/21 ct generally. Florida markets are split and XFY (for over the road and larger fruit 18/22 ct), While Fancy berries are cheaper and sizing and varieties producing 22/26 ct. Valentines looks good with expected higher volumes (Mother Nature cooperating) though extreme demand anticipated. Asparagus: Markets are down as Mexico and Peru's volume have increased. Markets have dropped dramatically, West Coast decreased $20.00 + on 11lbs in the past ten days and by mid week we may see prices even lower. Overall quality is very good. White Onions: are the only onion market that has any life to it. These are grown specifically for one segment of the market and will not over planted. There are still growers that get a premium for their pack and as long as this stays the same expect markets to range from $8.00-12.00. Pineapples: Markets have increased into the low teens and should hold for the next few weeks as import volumes decline. PRE-BOOK your orders as the Valentine's Day push is here, there will be limited fruit available for additional volumes! Produce commentary brought to you by NPC, Inc.
Poultry Commentary	View Detail
Whole broiler/fryer prices are trending about steady in the East, steady elsewhere. Preliminary majority prices are unchanged in all areas when compared to early week prices. Offerings are light to moderate for current trade need. Retail and food service demand is light to moderate with some finding disappointing interest into retail and food service entering the weekend. Floor stocks are moderate to sometimes heavier than desired. In the parts structure, movement is light to moderate for late week business. Prices are trending steady to firm for bone-in breast and dark meat items. Wings are mixed ranging steady to weak. Boneless skinless breast and tenders are trending weak to lower and slow to clear. Offerings for parts cover the full range. Market activity is slow to moderate. In production areas, live supplies are moderate at mixed, but mostly desirable weights.
Dairy Commentary	View Detail
Cheese market averages continued to move lower this week. The market has moved lower for three consecutive weeks. The week ended on a higher note with both barrels and blocks increasing. Friday’s close at the CME Group of $1.5100 for blocks and $1.4950 for barrels represents a retreat of $.1000 for blocks and $.0950 for barrels since the first week of the new year. Friday’s price increase was the first advance since January 6. Increased volumes of milk available to cheese plants are allowing some manufacturers to increase production. Other producers are waiting for orders to arrive before increasing production. Cheese buyers are reluctant to place additional new orders while the market is trending lower. Milk production is increasing in much of the country. In the Northeast mild weather is specifically cited for the increase. However, drought having spread to all areas of Florida, milk production remains steady with last week. Midwest milk production is improving steadily, with handlers reporting month to month increases up 1-4%. California milk production continues to build higher on a weekly basis. The CME cash butter price continues to ease and settled at $1.5500 at week’s end. This cash price is the lowest since December 2010. Churning activity across the country is strong as cream supplies are plentiful and clearing from one region to another to find processing capacity. Butter producers are gearing up production schedules and often, churns are running at capacity levels.

Liquid Eggs

Community member RangerSchool writes...

I have a problem with liquid eggs. I work at a college, and many of the students dislike liquid eggs that we use for scrambled eggs on the steam table. I have a zealous health department that insists we cannot use shell eggs for this purpose. I'm not sure what to do about this. Any ideas?...

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McDonald's Breakfast Pancakes and Steak - any suppliers?

Community member TREG writes...

I was wondering if anyone knew where (supplier) McDonald's gets their pancakes and steak for their steak, egg, and cheese bagel? I have had several people tell me that their pancakes are really, really good - I assume they come in frozen and they just microwave them - there should be a knock off supplier out there - just not sure of one.

As far as their steak for their steak, egg, and cheese bagel - it is very, very good tasting...

Anyone...

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Questions when hiring a new chef?

Community member Burkys writes...

If you were to hire a new chef what would you absolutly want to know about them? And how would you go about finding that information? What are the important questions you would ask? Any tips on how to see through the BS??...

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Yes...I'm on the Alien Plant Invaders List

I’m a popular edible in my native eastern Asia, but outside of Japan, Korea and China, you’ll mainly find me listed on not-wanted lists, such as the Alien Plant Invaders list and the FDA MedWatch Safety posting. I’m really beautiful, but it is true that my two species of woody climbing vines grow so quickly I choke out other plants. And, I admit that I contain nephrotoxins that in large doses or over time cause problems when undetected in traditional Chinese herbal remedies. But, on the other side of the argument, my flowers are fragrant and we fruits look rather otherworldly, like flattened sausage pods. In September and October, my long purplish shell (2-5” long) splits to reveal thick, semi-transparent flesh, with little black seeds. Insipidly sweet, you can eat me raw with lemon juice, or pureed into a cream or drink. My plant’s soft young shoots are a treat in salads. Pickle them or stuff my bitter skin with miso and chicken and deep-fry. Make my dried leaves into tea. Make sturdy baskets from my vines. Here at my Asian home, I’m a historic honey; anywhere else; I’m labeled as an infestation or an undesirable. You’re more likely to find us in Japanese literature than near your home. The five-leafed variety of my tree, sometimes called chocolate vine, can be found growing throughout the eastern U.S. as an ornamental tree (a.k.a. alien invader). My fruit is a good source of fiber and potassium as well as being antirheumatic, depurative, diuretic, stomachic and tonic.

What am I?

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