Archive | March, 2012

Ready…Set…VOTE!

by on March 26, 2012 in Contests

2012 NRA Contest

The day is FINALLY HERE!   Let the voting begin for the 2012 ChefUniforms.com Win a Trip to the NRA Show Contest!

These contestants need your help to win!  You decide who you think deserves to win an all-expense paid trip to the 2012 NRA Show in Chicago, Illinois! So go to our voting page, choose your favorite culinary professional or culinary student, and get your vote on!

Our contestants bake, fry, broil, sauté, grill, you name it to bring us mouth-watering dishes day in and day out and are now looking to their adoring public for help. Every vote counts, so if you’re one of the contestants, don’t forget to vote for yourself! Enlist your family, friends, and co-workers to help your cause (they may be looking for some meals in return…we can’t help with that!) Just remember: only one vote per person is allowed.

Now get out there, and ROCK THE VOTE!

Happy St. Patrick’s Day!

by on March 17, 2012 in Chef Uniforms, Food Events, Holildays, Recipes

Happy St. Patrick’s Day to all of our loyal readers and fans! Today, everyone gets to be Irish for a day!  Saint Patrick was the most commonly recognized patron saint in Ireland and as a bishop would use a shamrock to explain the Christian Holy Trinity to his followers. Since it fell during Lent for Christians, it was the one day that activities prohibited during Lent like eating meat, feasting, drinking, and dancing were allowed.  On that note, here are a few of the great treats our chef uniforms crew brought in for the occasion yesterday.

                 

Festive cookies!                                         Spinach Artichoke Dip

This was the spread in our Call Center…

And here are a few pictures from around the office:

Did your restaurant do anything special for St. Patrick’s Day? Do you have a favorite St. Patty’s Day dish? What do you like to cook for this holiday?

Hurry! Time is Running Out to Register for a FREE TRIP to NRA!

by on March 16, 2012 in Contests

NRA Contest Reminder

There is only one week left to participate in our fabulous contest! In other words, you have 7 MORE DAYS until the contest registration closes, and you’ll have missed the opportunity of a lifetime. In case you didn’t hear about it yet, ChefUniforms.com will be sending ONE lucky winner to the 2012 National Restaurant Association Show in Chicago, Illinois! For more details, you can read all about it in our blog post: ChefUniforms.com Wants to Send YOU to the 2012 NRA Show!

We’re talking about the trip of a lifetime! You will be able to meet experts in the culinary field and learn about the next big culinary innovations around the corner! Did we mention it’s all FREE?! Take a chance and enter our contest. Who knows, you just might win!

Still not convinced that you don’t want to miss this event?  Did you know that Bill Clinton is the keynote speaker!?  Also–check out the official preview for this year’s show:

2012 NRA Show Official Preview

For more information about the contest and for complete rules and regulations, please visit www.chefuniforms.com/contest.  We hope to see you there!

Frozen Food Month: A Blast from the Past

by on March 12, 2012 in Chef Uniforms, Food Events, Holildays

March is National Frozen Food Month, in which we recognize and celebrate the innovation that has saved us from countless hours in the kitchen after a long day of work. Sure, it can be said that nothing beats a home cooked meal, but on those nights when you’re so tired you just want to plop down in front of the TV and “veg out”, it’s hard to argue that convenience can sometimes be the better option. Below, you can see a picture of the first TV dinner, made by Swanson in 1954. This invention was so important to our nation’s history that an aluminum tray from one of these TV dinners can actually be found in the Smithsonian Museum.

Even our culinary professionals, working hard in your chef coats to provide delicious, meals to your families and restaurant patrons, should appreciate these miraculous innovations. So, this month, take some extra time in the grocery store to peruse the frozen foods isle and remember the important role this product has had in this country – bringing families together in the early years of television.

Eat Right for National Nutrition Month

by on March 8, 2012 in Chef Uniforms, Food Events, Holildays

March is National Nutrition Month, a month-long, annual nutrition education and information campaign, sponsored by the Academy of Nutrition and Dietetics. Originating back in 1973 as “National Nutrition Week” and expanding into a 31-day event in 1980, National Nutrition Month focuses on the importance of making informed food choices and developing healthy eating and exercise habits. Last year’s theme was “Eat Right with Color”, and simply reminded people to include a wide range of colors on their plates (natural colors, that is!). So for all of you out there in your chef uniforms, trying to figure out how to add a healthy spin to a dish, just add a dash of color, and you’ll be good to go!

The theme for 2012 is “Get your Plate in Shape”, which tells people to think about what is on their plate before eating it. Below, find a short list of some of the tips from EatRight.org.

  1. Make half of your plate fruits, vegetables, or both.
  2. Make at least half of your grains whole-grains.
  3. Switch to fat-free or low-fat milk.
  4. Vary your protein choices.
  5. Cut back on sodium and empty calories from solid fats and added sugars.

For more information on National Nutrition Month, or to get tips and tricks to eating healthier, visit www.EatRight.org.

Chef Aimee Bacon

Interview with Chef Aimee Bacon

by on March 5, 2012 in Chef Uniforms, Contests, Interview with a Chef

Aimee was one of the contestants in our ChefUniforms.com Cash for the Holidays Contest with the highest number of votes, and is March’s Chef of the Month! Below is a short interview with Aimee about her experiences in the contest and her career thus far. Enjoy!

1.       How did you go about getting all of your votes? What did you do that helped the most (Facebook, Emails, etc)?

I got many of my votes through Facebook and email.  Also, a lot of my friends and family shared my link on their Facebook pages and emails to help get votes.

2.       Why did you want to become a chef?

I wanted to become a pastry chef/baker because of my creativity.  Also, my parents had brought me up with a great appreciation for food, and I think baking and pastry is a beautiful art form, and I wanted to create that.  Also, I have a huge sweet tooth!

3.       What fabric and style of uniform do you enjoy wearing most?

My favorite style of uniform is the polyester/cotton blend traditional chef coats with long sleeves.  They are very professional looking and comfortable too!

4.       Do you enjoy dining out in your free time?

I love to dine out!!! I constantly seek out new restaurants and bakeries to try to enjoy new dining experiences.

5.       Do you see any changes in food trends?

I find that baking and pastry is becoming very popular.  Especially small portions such as cupcakes and cake pops because they are the perfect size, make great gifts, and are very eye appealing.

6.       What are your future plans for your business?

I have so many future plans for my business.  I would like to build my clientele before opening a store front, so I would preferably like to start with a small shop that is used for cake consultations and wedding cake designing.  I eventually hope to open a huge traditional bakery that offers a variety of everything, and maybe even open a huge business that includes a bakery, restaurant, vineyard, orchard, etc. that offers the ultimate dining experience.

7.       Is there any one thing you would have done differently in starting your culinary career?

I can’t specify something that I would have done differently.  In this career, you work hard, make your mistakes, and learn from them.  Making mistakes is the best way to learn and perfect your skills.  Practice definitely goes a long way!

8.   What advice would you give to someone who wants to go into culinary school?

My advice would be, if you absolutely love to cook/bake and are passionate about food, follow your instincts.  It is truly a rewarding career if you love it and put your hardest work into it.

Thanks again to all who participated in the ChefUniforms.com Cash for the Holidays Contest!

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