Chef Kevin Gillespie "cheftestant" on Top Chef

August 19, 2009 — Five National Restaurant Association members are competing on the latest season of Bravo’s "Top Chef" series.

The show, which airs Wednesdays at 9 p.m. ET, features 17 "cheftestants" who will compete in cooking challenges for the "Top Chef" title. This season will take place in Las Vegas, home to some of the biggest names in the restaurant industry.

The NRA members competing are Eve Aronoff, chef/owner, Eve, Ann Arbor, Mich.; Ash Fulk, Trestle on Tenth; New York City; Kevin Gillespie, chef/owner, Woodfire Grill, Atlanta; Michael Isabella, executive chef, Zaytinya, Washington, D.C.; Bryan Voltaggio, chef/partner, Volt, Frederick, Md.

Will one of the Association members take home the title? We hope so.

The Hospitality Careers Training Center will post each Chef bio in our blogs. To see all blogs visit http://www.hospitalitytrainingcenter.com/

Kevin Gillespie is used to competition. As a high school student, he received a scholarship to attend culinary school after winning the Art Institute of Atlanta’s Young Teen Chef Contest.
Fascinated by cooking at an early age, Gillespie preferred to watch cooking shows than cartoons when he was a child. Later, he decided he "couldn’t fathom doing anything else" for the rest of his life.

Since then, he has focused on becoming great, even if that means trying something he’s not familiar with. "One chef told me I should leave his restaurant and work somewhere I could learn more," he says. "If I wanted to be great, I needed to work for people who were great."
His advice: Never be afraid to leave your comfort zone if that means you’ll come out a better person and chef. "Don’t be afraid to voice your opinion," he adds.

That’s why he says he thinks he’s an ideal Top Chef contestant. "Top Chef seems to look for people who are charismatic and have strong opinions but aren’t afraid to share them. That did well for me in my life and on the show."

So, don’t be surprised if he ruffles a few feathers on Top Chef this season. "For the most part I say nice things, but I might say something that someone doesn’t want to hear," he says.

Hospitality Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

http://www.hospitalitytrainingcenter.com/

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Chef Isabella "cheftestant" on Top Chef

August 19, 2009 — Five National Restaurant Association members are competing on the latest season of Bravo’s "Top Chef" series.

The show, which airs Wednesdays at 9 p.m. ET, features 17 "cheftestants" who will compete in cooking challenges for the "Top Chef" title. This season will take place in Las Vegas, home to some of the biggest names in the restaurant industry.

The NRA members competing are Eve Aronoff, chef/owner, Eve, Ann Arbor, Mich.; Ash Fulk, Trestle on Tenth; New York City; Kevin Gillespie, chef/owner, Woodfire Grill, Atlanta; Michael Isabella, executive chef, Zaytinya, Washington, D.C.; Bryan Voltaggio, chef/partner, Volt, Frederick, Md.

Over the next five days, the Hospitality Careers Training Center will post each Chef's Bio.

Michael Isabella

Michael Isabella wants to be the Jose Andres of Greek and Mediterranean cuisine.
Andres is credited with putting Spanish food on the culinary map in America, and Isabella wants to do the same thing for Greek and Mediterranean food. It’s also why he tried out for "Top Chef."

Isabella noticed previous "Top Chef" seasons didn’t feature that style of food. So he thought he might have an edge over this season’s competition and be able to give Greek and Mediterranean cuisine the recognition and respect he says it deserves.

"The No. 1 reason why I went on ['Top Chef'] was to get this cuisine out there," he says. Unlike France, which is "all about food," Greece has more mom and pop eateries than Michelin-rated restaurants. And because there are few cooking schools, "No one is really veering off and coming to the states to cook upscale Greek food."

Isabella built his culinary repertoire by cooking in kitchens along the East Coast. Starting in New York City, he moved to Philadelphia, working at Alma de Cuba, a modern-Cuban restaurant, and El Vez, cooking Mexican food and working with Jose Garces, a James Beard award-winning chef.
Isabella also worked at Kyma, a fine-dining Greek restaurant in Atlanta, where he says he improved his cooking techniques under Chef Pano Karatassos.

Then Isabella received what he calls the biggest opportunity of his life. Andres offered him the position as executive chef at Zaytinya, where he has the freedom to create innovative Greek, Turkish and Lebanese food.

There, he passes to his staff the lessons in hospitality he learned in Atlanta and from his Greek/Italian heritage: to provide great food, guest experience and service.

Source: http://restaurant.org/news/story.cfm?ID=619

Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408

(612) 216-3987

Chef Bryan Voltaggio cheftestant on Bravo's Top Chef

August 19, 2009 — Five National Restaurant Association members are competing on the latest season of Bravo’s "Top Chef" series.

The show, which airs Wednesdays at 9 p.m. ET, features 17 "cheftestants" who will compete in cooking challenges for the "Top Chef" title. This season will take place in Las Vegas, home to some of the biggest names in the restaurant industry.

The NRA members competing are Eve Aronoff, chef/owner, Eve, Ann Arbor, Mich.; Ash Fulk, Trestle on Tenth; New York City; Kevin Gillespie, chef/owner, Woodfire Grill, Atlanta; Michael Isabella, executive chef, Zaytinya, Washington, D.C.; Bryan Voltaggio, chef/partner, Volt, Frederick, Md.

Over the next five days, the Hospitality Careers Training Center will post each Chef's Bio.

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408
(612) 216-3987

Source: http://restaurant.org/news/story.cfm?ID=619

Foodborne Illness Causes and Symptoms

A foodborne illness is a disease transmitted to people by food. A foodborne-illness outbreak is when two or more people get the same illness after eating the same food. Each year, millions of people get sick from unsafe food.

Causes of Foodborne Illness

There are three different types of foodborne illnesses, infection, intoxication, and toxin-mediated infection. Different microorganisms are responsible for different illnesses.

Infection -A foodborne illness (infection) is when a person eats food containing harmful microorganisms, which then grow in the intestinal tract and cause illness. Some bacteria, all viruses, and all parasites cause foodborne illness via infection. The foodborne bacteria that cause infection are: Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersinia enterocolitica. The most common viral agents that cause foodborne illness are: Hepatitis A, norovirus, and rotavirus. The most common foodborne parasites are: Trichinella spiralis, Anisakis simplex, Giaria duodenalis, Toxoplasma gondii, Cryptosporidium parvum, and Cyclospora cayetanensis.

Intoxication results when a person eats food containing toxins that cause illness. Toxins are produced by harmful microorganisms, the result of a chemical contamination, or are naturally part of a plant or seafood. Some bacteria cause an intoxication. Viruses and parasites do not cause foodborne intoxication. The foodborne bacteria that cause intoxication are: Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus. Chemicals that can cause an intoxication include cleaning products, sanitizers, pesticides and metals (lead, copper, brass, zinc, antimony, and cadmium). Seafood toxins include ciguatera toxin, scombroid toxin, shellfish toxins, and systemic fish toxins. Plants and mushrooms can also cause an intoxication.

Toxin-mediated infection is when a person eats food containing harmful bacteria. While in the intestinal tract, the bacteria produce toxins that cause illness. Some bacteria cause toxin-mediated infection. Viruses and parasites do not cause a toxin-mediated infection. The foodborne bacteria that cause toxin-mediated infection are: Shigella spp. And Shiga toxin-producing Escherichia coli.

Symptoms of Foodborne Illness

Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.

What some people call the "stomach flu" may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

Foods Associated with Foodborne Illness-

What used to be called Potentially Hazardous Foods is now called TCS foods. TCS stands for food that needs time and temperature control for safety. The list below outlines which foods are on the TCS list.

Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish are the most likely to be contaminated.

Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize produce in the field, or unclean water is used for washing the produce.

Raw sprouts are particularly concerning because the conditions under which they are sprouted are ideal for growing microbes.

Unpasteurized fruit juices or cider can also be contaminated if there are pathogens on the fruit that is used to make it.

Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had such an illness, can become contaminated. When these food items are not subsequently cooked (e.g., salads, cut fruit) they can pass the illness to other people.

If you suspect you have a foodborne illness, contact your states Department of Health.

Minnesota Department of Health
1-877-FOOD-ILL (1-877-366-3455)

Wisconsin Department of Health Services
1 West Wilson Street
Madison, WI 53703
608-266-1865

Arizona Department of Health Services
Division of Public Health Services
Office of Environmental Health
150 N. 18th Avenue,
Suite 430
Phoenix, AZ 85007
(602) 364-3118
(602) 364-3146 Fax

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987
Website: http://www.hospitalitytrainingcenter.com/

CDC Outlines Novel H1N1 Flu Vaccination Recommendations

With the new H1N1 virus continuing to cause illness, hospitalizations and deaths in the US during the normally flu-free summer months and some uncertainty about what the upcoming flu season might bring, CDC's Advisory Committee on Immunization Practices has taken an important step in preparations for a voluntary novel H1N1 vaccination effort to counter a possibly severe upcoming flu season. On July 29, ACIP met to consider who should receive novel H1N1 vaccine when it becomes available.

From: http://www.cdc.gov/h1n1flu/vaccination/acip.htm

Novel H1N1 Vaccine

Every flu season has the potential to cause a lot of illness, doctor’s visits, hospitalizations and deaths. CDC is concerned that the new H1N1 flu virus could result in a particularly severe flu season this year. Vaccines are the best tool we have to prevent influenza. CDC hopes that people will start to go out and get vaccinated against seasonal influenza as soon as vaccines become available at their doctor’s offices and in their communities (this may be as early as August for some). The seasonal flu vaccine is unlikely to provide protection against novel H1N1 influenza. However a novel H1N1 vaccine is currently in production and may be ready for the public in the fall. The novel H1N1 vaccine is not intended to replace the seasonal flu vaccine – it is intended to be used along-side seasonal flu vaccine.

CDC’s Advisory Committee on Immunization Practices (ACIP), a panel made up of medical and public health experts, met July 29, 2009, to make recommendations on who should receive the new H1N1 vaccine when it becomes available. While some issues are still unknown, such as how severe the virus will be during the fall and winter months, the ACIP considered several factors, including current disease patterns, populations most at-risk for severe illness based on current trends in illness, hospitalizations and deaths, how much vaccine is expected to be available, and the timing of vaccine availability.

The groups recommended to receive the novel H1N1 influenza vaccine include:

Pregnant women because they are at higher risk of complications and can potentially provide protection to infants who cannot be vaccinated;

Household contacts and caregivers for children younger than 6 months of age because younger infants are at higher risk of influenza-related complications and cannot be vaccinated. Vaccination of those in close contact with infants less than 6 months old might help protect infants by "cocooning" them from the virus;

Healthcare and emergency medical services personnel because infections among healthcare workers have been reported and this can be a potential source of infection for vulnerable patients. Also, increased absenteeism in this population could reduce healthcare system capacity;

All people from 6 months through 24 years of age. Children from 6 months through 18 years of age because we have seen many cases of novel H1N1 influenza in children and they are in close contact with each other in school and day care settings, which increases the likelihood of disease spread, and Young adults 19 through 24 years of age because we have seen many cases of novel H1N1 influenza in these healthy young adults and they often live, work, and study in close proximity, and they are a frequently mobile population; and,

Persons aged 25 through 64 years who have health conditions associated with higher risk of medical complications from influenza.

We do not expect that there will be a shortage of novel H1N1 vaccine, but flu vaccine availability and demand can be unpredictable and there is some possibility that initially, the vaccine will be available in limited quantities. So, the ACIP also made recommendations regarding which people within the groups listed above should be prioritized if the vaccine is initially available in extremely limited quantities. For more information see the CDC press release CDC Advisors Make Recommendations for Use of Vaccine Against Novel H1N1.

Once the demand for vaccine for the prioritized groups has been met at the local level, programs and providers should also begin vaccinating everyone from the ages of 25 through 64 years. Current studies indicate that the risk for infection among persons age 65 or older is less than the risk for younger age groups. However, once vaccine demand among younger age groups has been met, programs and providers should offer vaccination to people 65 or older.

Wisconsin Firm Recalls Frozen Pizza

Jack's Original Frozen Pizza Recalled Due To an Undeclared Allergen.

(From www.fsis.usda.gov)

WASHINGTON, Aug. 17, 2009 - Kraft Foods Global, Inc., a Medford, Wis., establishment, is recalling approximately 8,000 pounds of frozen pepperoni and sausage pizza products because they may contain an undeclared allergen, soy protein concentrate, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following product is subject to recall:

17.2-ounce packages of "KRAFT, JACK'S Original, SAUSAGE & PEPPERONI PIZZA, MADE WITH PORK, CHICKEN & BEEF," which may bear a "TOMBSTONE ORIGINAL 12 PEPPERONI PIZZA" label on the back of the product. Any products bearing a "JACK'S" back label are not subject to the recall.


The frozen pepperoni and sausage pizza products are packaged on a cardboard disc and wrapped in clear plastic. These packages bear the product number "7192100519," a Julian lot code number "09320," and the USDA mark of inspection, with establishment number "EST. 2461" ink-jetted on a white paper label on the back of the product.

The products were produced on July 19, 2009, and distributed to retail establishments in Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Minnesota, Missouri, Montana, Nebraska, North Dakota, Ohio, Oklahoma, South Dakota, Tennessee, Washington and Wisconsin.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.

The problem was discovered by the company. FSIS has received no reports of adverse reactions due to consumption of this product. Anyone concerned about an allergic reaction should contact a physician.

Media with questions about the recall should contact company Senior Manager Adrienne Dimopoulos at (847) 646-4538. Consumers with questions about the recall should contact the company's Response number at (800) 394-6989.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Recall Release
FSIS-RC-044-2009

CLASS II RECALL
HEALTH RISK: LOW

Congressional and Public Affairs
(202) 720-9113
Peggy Riek

Food Allergy Buddy

More than 11 million Americans suffer from food allergies and predictions are that the incidence of food allergies is on the increase!

One of the most awkward and embarrassing aspects of having food allergies is going to a restaurant and communicating which ingredients are problematic. Then the food comes out - and it's wrong! Then you have to wait ...and watch everyone else eat while your "special" food is being prepared.

NO MORE!

Effective and painless communication is on the way with your FOOD ALLERGY BUDDY card. We've developed a simple tool for you to communicate effectively with your server that takes the pain out of eating out.

Here's an example of how Food Allergy Buddy is making the dining-out experience easier for people with allergies.

Hi Phil,

I would just like to thank you very much for the Food Allergy Buddy program. Whenever I give the card to the server at a restaurant, they are amazed that there is something like this. It makes the restaurant workers' jobs easier, and my son and I can feel better about what we are ordering for him. The manager usually will come out and personally take care of the situation because of the card.

Again, thank you for making people's lives a bit more enjoyable, even with food allergies.

Christine H.
Mansfield, MA

It's FREE, it's SIMPLE to use, and you print it out yourself.

FOR YOUR FREE FOOD ALLERGY BUDDY CARD