T his month, a group of prestigious chefs gathered in Long Island, NY, where they discussed developments of the American Culinary Federation (ACF) and got to enjoy a presentation from D’Artagnan, a food company that specializes in organic, restaurant-quality foods. Vendor H&D Hospitality was also present at the meeting. ACF L.I. President, Chef Paul Jenson, took the lead on this month’s agenda, touching on a few very important topics.
O’Donnell, who presented meats from the D’Artagnan company. He also shared some notes with the chefs about developments in the meat industry--such as the increasing price of lamb. He also noted that good flavor comes from how the animal is raised, a continuously hot topic in the meat industry. Raising the animals in a calm manner and feeding them clean, natural grass helps enhance their flavor and taste. This is why D’Artagnan opts to use small farms and co-ops for their meat.
The ACF is a very prestigious organization, and members are looked up to closely by their peers. Being a member of this organization is an honor that should be held with respect and pride, much like Chef Paul Jenson does with his position as President. It is a position that is not to be tarnished. The meeting continued with a heartfelt monologue from Chef Andrew Greene, who expressed appreciation for Chef Paul Jenson and Chef Roland, among others, for the way they stewarded through the past unprecedented two years. The room paid a respectful silence as well to those who faced many hardships and challenges due to the consequences of the Covid-19 pandemic. Chef Andrew Greene wrapped up his speech on a positive note, expressing, “Those in the ACF should keep contact for
On the topic of meat production, domestically, Suffolk County, New York, has direct access to Australian lamb and Rocky Mountain lamb from Colorado. Colorado lamb gets its unique taste from rainfall and natural grasses. In the cold winter months, products from the South are used and in the summer, products from the North are used. The meat presented from D’Artagnan was braised and pressed overnight and then fried in duck fat. And, of course, a thick mozzarella cheese sauce was added in for a rich combination of flavor. For D’Artagnan, consistency is key, and their meat definitely displays that core value of theirs. The presentation and tasting was clearly enjoyed by attendants, based on the chorus of “yums” that echoed throughout the room!
new jobs and products for our industry. We will continue to nurture and treat our community with respect. The young is new again!”
If you are looking to support the ACF, you can do so by sponsoring memberships and scholarships for culinary students. Also keep your eye out for upcoming events such as Gala Fundraising for students and alumni and a wild card raffle for pastry or savory prizes. n
The event wrapped up nicely with a presentation from Chef Kevin
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