Thursday, September 19, 2013

Tofu Lasagna- Healthy Recipe

 

This is the lasagna that I have been making for my family for many years. This recipe uses no soy cheese, which makes it lower in fat but still “creamy ” and delicious. Make sure to let it rest for at least 45 minutes before serving so it “sets up” nicely .


PREP: 30 MINUTES | COOK: 1 HOUR | REST: 45 MINUTES • SERVES 6 TO 8

Prepare the tofu ricotta before assembling the lasagna.


TOFU RICOTTA

1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer
1 package (16 ounces) fresh water-packed tofu, drained in a fine-mesh strainer
¼ cup nutritional y east
¼ cup lemon juice
¼ cup soy milk
1 tablespoon parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
Freshly ground black pepper

Combine all ingredients in a food processor until smooth. Set aside.


LASAGNA

10 ounces frozen chopped spinach, thawed and squeezed dry (see sidebar on opposite page)

Tofu Ricotta

2 jars (25 ounces each) fat-free pasta sauce

8 ounces no-boil lasagna noodles (see sidebar on opposite page)

No-Parmesan Cheese


Preparation Steps:

1. Add the spinach to the Tofu Ricotta and stir well to mix.

2. Preheat the oven to 350°F.

3. Pour about 1 cup of the pasta sauce into the bottom of a 13″ × 9″ baking dish.

4. Place a single layer of noodles over the sauce. Spread half of the tofu mixture over the noodles. Pour another cup or so of the pasta sauce
over the tofu mixture and spread evenly .

5. Add another layer of noodles and spread the remaining tofu mixture over them. Pour another cup or so of sauce over the tofu and spread evenly . Top with another layer of noodles
and another cup or so of the sauce, making sure all the noodles are covered.

6. Sprinkle the top with No-Parmesan Cheese. Cover with parchment paper, then aluminum foil, crimping the edges under the baking dish top to
seal the top well.

7. Bake for 1 hour.

8. Let rest for at least 45 minutes before cutting.

9. For a more spinach-flavored lasagna, use 20 ounces of spinach, thawed and squeezed dry . Do not mix with the tofu; instead, layer it over the tofu mixture before covering with the sauce.

10. To add more vegetables to the sauce, sauté some onions and mushrooms in a dry nonstick pan until softened, about 5 minutes.

11. Add this to the pasta sauce before using in the recipe. Other vegetables may also be added as desired. Another delicious option is to thinly slice some zucchini lengthwise and lay these strips over the tofu in each layer.

No-boil lasagna noodles are available in most supermarkets and natural food stores.

Use whole grain varieties whenever possible. For a fantastic gluten-free option to the wheat lasagna noodles, use Tinkyada brown rice lasagna noodles. There are many varieties of lasagna noodles that do not need to be boiled ahead of time before using in recipes.



Want to know how to store your favorite vegetables and fruits at home read...Complete Guide to Storing Fruits and Vegetables at Home


WATCH: Tofu Lasagna- Vegan Healthy Cooking Videos


Gluten Free Tofu Lasagna Video


Tofu Lasagna Video


Have you heard of about Maillard Reaction?...Maillard Reaction Mechanism and Its Applications to Your Cooking

Wednesday, September 18, 2013

Culinary Professional Associations and Culinary Associations Information

 

AMERICAN CULINARY FEDERATION (ACF)

Who Are They?

The American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional Chefs in the United States today. Their mission is as follows.

It is our goal to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. ACF offers its members many opportunities to keep up to date with the latest in knowledge and skills through its journals, seminars, workshops, national conventions, and regional conferences. ACF also sanctions U.S. culinary competitions and oversees international competitions that take place in the United States. ACF accredits culinary programs at the secondary and postsecondary levels.

 Local chapters of ACF offer members opportunities to network with nearby culinary professionals. As a member of ACF, you are simultaneously enrolled in the World Association of Chefs ’ Societies (WACS), which represents 54 countries. ACF offers the only comprehensive certification program for Chefs in the United States. ACF certification is a valuable credential awarded to Cooks and Chefs and Pastry Cooks and Pastry Chefs after a rigorous evaluation of industrial experience, professional education, and detailed testing.

Where Are They?

180 Center Place Way
St. Augustine, FL 32095
800 - 624 - 9458
www.acfchefs.org

PUBLICATIONS

Monthly magazine: The National Culinary Review
Monthly newsletter: Center of the Plate

CERTIFICATIONS

Certified Master Chef (CMC)
Certified Master Pastry Chef (CMPC)
Certified Executive Chef (CEC)
Certified Chef de Cuisine (CCC)
Certified Executive Pastry Chef (CEPC)
Personal Certified Executive Chef (PCEC)
Certified Culinary Administrator (CCA)
Certified Culinary Educator (CCE)
Certified Secondary Culinary Educator (CSCE)
Certified Working Pastry Chef (CWPC)
Certified Sous Chef (CSC)
Personal Certified Chef (PCC)
Certified Pastry Culinarian (CPC)
Certified Culinarian (CC)


AMERICAN DIETETIC ASSOCIATION (ADA)

Who Are They?

The American Dietetic Association (ADA) is the largest and most visible group of professionals in the nutrition field. Most members are Registered Dietitians (RDs). Individuals with the RD credential have specialized education in human anatomy and physiology, chemistry, medical nutrition therapy, foods and food science, the behavioral sciences, and foodservice management. Registered dietitians must complete at least a bachelor ’ s degree at an accredited college or university, a program of college - level dietetics courses accredited by the Commission on Accreditation for Dietetics Education, a supervised practice experience, and a qualifying examination. Continuing education is required to maintain RD status. Most RDs are licensed or certified by the state  in which they live. They work in hospitals and other health - care settings, private practice, sales, marketing, research, government, restaurants, fitness, and food companies.

Where Are They?

120 South Riverside Plaza, Suite 2000
Chicago, IL 60606
800 - 877 - 1600
www.eatright.org

PUBLICATIONS

Monthly journal: Journal of the American Dietetic Association
Bimonthly newsletter: ADA Times

REGISTRATIONS

Registered Dietitian (RD)
Registered Dietetic Technician (DTR)




AMERICAN HOTEL & LODGING ASSOCIATION (AH & LA)

EDUCATIONAL INSTITUTE OF THE AMERICAN HOTEL & LODGING ASSOCIATION (EI)

Who Are They?

The American Hotel & Lodging Association (AHLA) is a 93 - year - old federation of state hotel lodging associations, representing about 11,000 property members worldwide. AH & LA provides its members with assistance in operations, education, and communications, and lobbying in Washington, DC, to encourage a climate in which hotels prosper. The Educational Institute of the AH & LA (EI) is the leading source of quality hospitality education, training, and professional certification for hospitality schools and colleges and industries around the world.

Where Are They?

American Hotel & Lodging Association
1201 New York Avenue NW #600
Washington, DC 20005
202 - 289 - 3100
www.ahla.com

American Hotel & Lodging Association Educational Institute
800 North Magnolia Avenue, Suite 1800
Orlando, FL 32803
800 - 752 - 4567

American Hotel & Lodging Association Educational Institute
2113 North High Street
Lansing, MI 48906
517 - 372 - 8800
www.ei-ahla.org

PUBLICATION

Monthly magazine: Lodging

CERTIFICATION

The Educational Institute offers a number of professional certifications, including Certified Food and Beverage Executive. The food and beverage manager must be an expert at providing quality service and have excellent leadership and organizational skills, technical proficiency, and a commitment to high standards. Certification lasts five years, during which requirements for recertification must be fulfilled. Certificate holders must maintain a qualifying position within the industry and earn points by carrying out various activities. The categories in which points are awarded include:

Professional experience
Professional development activities/seminars
Industry involvement
Educational services
EI provides a portfolio to help track professional development activities.


AMERICAN INSTITUTE OF BAKING (AIB)

Who Are They?

The American Institute of Baking (AIB) provides educational and other programs, products, and services to baking and general food production industries around the world. Its members range from international food ingredient and foodservice companies to small single - unit traditional and artisan retail bakeries. AIB is a resource for bakers looking for information and expertise in baking production, experimental baking, cereal science, nutrition, food safety and hygiene, occupational safety, and maintenance engineering.

Where Are They?

1213 Bakers Way
P.O. Box 3999
Manhattan, KS 66505 - 3999
800 - 633 - 5137
www.aibonline.org

PUBLICATIONS

Monthly magazine: AIB Research Technical Bulletin
Bimonthly magazine: AIB Maintenance Engineering Bulletin
Quarterly newsletter: Bakers Way

CERTIFICATIONS

Certified Baker — Bread and Rolls
Certified Baker — Cakes and Sweet Goods
Certified Baker — Cookies and Crackers




AMERICAN INSTITUTE OF WINE & FOOD (AIWF)

Who Are They?

The American Institute of Wine & Food (AIWF) is an organization devoted to improving the appreciation, understanding, and accessibility of food and drink. With over 30 U.S. chapters, its members include restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals, and dedicated food and wine enthusiasts.

Where Are They?

213 - 37 39th Avenue, Box 216
Bayside, NY 11361
800 - 274 - 2493
www.aiwf.org

PUBLICATION

Bimonthly newsletter: American Wine and Food


AMERICAN PERSONAL & PRIVATE CHEF ASSOCIATION (APPCA)

Who Are They?

The American Personal & Private Chef Association (APPCA) has been training, supporting, and representing successful personal Chefs since 1995.

Where Are They?

4572 Delaware Street
San Diego, CA 92116
800 - 644 - 8389
www.personalchef.com

CERTIFICATIONS (through APPCA and ACF )

Personal Certified Executive Chef (PCEC)
Personal Certified Chef (PCC)


AMERICAN SOCIETY FOR HEALTHCARE FOOD SERVICE ADMINISTRATORS (ASHFSA)

Who Are They?

The American Society for Healthcare Food Service Administrators is an affiliate of the American Hospital Association. Members include food and nutrition service management professionals in hospitals, continuing care retirement communities, nursing homes, and other healthcare facilities. Members include Director of Food and Nutrition Services, Director of Dining Services, café /catering/vending managers, clinical nutrition managers, and dietitians. ASHFSA welcomes food and nutrition service professionals from both independent and contract operations.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
800 - 620 - 6422
www.ashfsa.org

PUBLICATION

Quarterly magazine: Healthcare Food Service Trends

CERTIFICATIONS/RECOGNITIONS

ASHFSA has a professional recognition program called APEX, which stands for Actions for Professional Excellence. The three levels of achievement are:

Level 1. Accomplished Health Care Foodservice Administrator (AHCFA)
Level 2. Distinguished Health Care Foodservice Administrator (DHCFA)
Level 3. Fellow Health Care Foodservice Administrator (FHCFA)

The ASHFSA Professional Recognition Program is designed to recognize those factors that are indispensable to true professionalism: basic and continuing education, experience, and participation in professional and society activities. Levels of recognition are achieved successively. Each level requires additional education, work experience, and participation in society activities. Members may put the acronym for the level they have accomplished after their name (for example, John Hall, DHCFA).


ASSOCIATION FOR CAREER AND TECHNICAL EDUCATION (ACTE)

Who Are They?

The Association for Career and Technical Education (ACTE) is dedicated to the advancement of education that prepares youth and adults for successful careers. ACTE provides resources to enhance the job performance and satisfaction of its members, increases public awareness of career and technical programs, and works on growth in funding for these programs. Its members include over 30,000 teachers, counselors, and administrators at the middle, secondary, and postsecondary school levels.

Where Are They?

1410 King Street
Alexandria, VA 22314
800 - 826 - 9972
www.acteonline.org

PUBLICATIONS

Monthly magazine: Techniques
E - mail newsletter: Career Tech Update


BCA (formerly BLACK CULINARIAN ALLIANCE)

Who Are They?

BCA is an educational and networking association of hospitality and foodservice professionals founded in 1993.

Where Are They?

55 West 116th Street, Suite 234
New York, NY 10026
800 - 308 - 8188
www.blackculinarians.com


BREAD BAKERS GUILD OF AMERICA

Who Are They?

The Bread Bakers Guild of America provides education resources for members and fosters the growth of artisan baking and the production of high - quality bread products. Its members include professional bakers, baking educators, home bakers, vendors, and others who share common goals.

Where Are They?

3203 Maryland Avenue
North Versailles, PA 15137 - 1629
412 - 823 - 2080
www.bbga.org

PUBLICATION

Newsletter: Bread Bakers Guild


CLUB MANAGERS ASSOCIATION OF AMERICA (CMAA)

Who Are They?

Members of the Club Managers Association of America (CMAA) manage more than 3,000 country, city, athletic, faculty, yacht, town, and military clubs. CMAA provides its members with professional development programs, networking opportunities, publications, and certification programs.

Where Are They?

1733 King Street
Alexandria, VA 22314 - 2720
703 - 739 - 9500
www.cmaa.org

PUBLICATION

Monthly magazine: Club Management

CERTIFICATIONS

Certified Club Manager (CCM)
Master Club Manager (MCM)


CONFRERIE DE LA CHAÎNE DES RÔTISSEURS

Who Are They?

The Confrérie de la Chaîne des Rôtisseurs brings together professional and amateur gastronomes in an organization that celebrates the pleasures of food, wine, and spirits and encourages the development of young professionals. The organization is based on the traditions and standards of the medieval French guild of rôtisseurs, or “ meat roasters. ” Members are in more than 70 countries around the world. The United States has its own chapter.

Where Are They?

Cha î ne House
Fairleigh Dickinson University
285 Madison Avenue
Madison, NJ 07940 - 1099
973 - 360 - 9200
www.chaineus.org

PUBLICATION

Three times yearly: Gastronome


DIETARY MANAGERS ASSOCIATION (DMA)

Who Are They?

The Dietary Managers Association is a national association with over 15,000 professionals dedicated to the mission of “ providing optimum nutritional care through food service management. ” Dietary managers work in nursing homes and other long - term care facilities, hospitals, schools, correctional facilities, and other settings. Responsibilities may include directing and controlling menu planning, food purchasing, food production and service, financial management, employee hiring and training, supervision, nutritional assessment, and clinical care. Dietary managers who have earned the Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) credential are also specially trained in food safety and sanitation. Dietary managers may work as foodservice directors, assistant foodservice directors, supervisors, and in other positions.

Where Are They?

406 Surrey Woods Drive
St. Charles, IL 60174
800 - 323 - 1908
www.dmaonline.org

PUBLICATION

Monthly magazine: Dietary Manager

CERTIFICATIONS

Certified Dietary Manager (CDM)
Certified Food Protection Professional (CFPP)


FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL (FCSI)

Who Are They?

The Foodservice Consultants Society International (FCSI) promotes professionalism in foodservice and hospitality consulting and helps its members by supplying networking and educational opportunities, professional recognition, and other services. FCSI has members who work in layout and design, planning, research, training, technology, operations, and management.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
502 - 583 - 3783
www.fcsi.org

PUBLICATIONS

Quarterly magazine: The Consultant
Monthly e - mail newsletter: The Forum


FOODSERVICE EDUCATORS NETWORK INTERNATIONAL (FENI)

Who Are They?

Foodservice Educators Network International (FENI) is a group of foodservice educators who work in high schools and postsecondary programs. FENI works with educators to help them advance their professional growth. A key element of FENI is to facilitate the means for culinary educators to share teaching techniques and other information with colleagues and industry partners to enhance high standards of culinary education.

Where Are They?

20 West Kinzie, 12th Floor
Chicago, IL 60610
312 - 849 - 2220
www.feni.org

PUBLICATION

Quarterly magazine: Chef Educator Today

CERTIFICATION

Certified Culinary Instructor (CCI)


INSTITUTE OF FOOD TECHNOLOGISTS (IFT)

Who Are They?

The Institute of Food Technologists (IFT) has members who work in food science, food technology, and related professions in industry, academia, and government.

Where Are They?

525 West Van Buren, Suite 1000
Chicago, IL 60607
312 - 782 - 8424
www.ift.org

PUBLICATION

Monthly magazine: Food Technology


INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS (IACP)

Who Are They?

The International Association of Culinary Professionals (IACP) is a group of approximately 4,000 food professionals from over 35 countries. IACP provides continuing education, networking, and information exchange for its members, who work in culinary education, communication, or the preparation of food and drink. Its mission is to “ help its members achieve career success ethically, responsibly, and professionally. ” Many of its members are cooking school instructors, food writers, cookbook authors, Chefs, and food stylists.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
800 - 928 - 4227
www.iacp.com

PUBLICATION

Quarterly magazine: Food Forum

CERTIFICATIONS

Certified Culinary Professional (CCP)


INTERNATIONAL CATERERS ASSOCIATION (ICA)

Who Are They?

The International Caterers Association (ICA) includes both off - premises and on - premises caterers from around the world. ICA provides education, mentoring, and other services for professional caterers, and promotes the profession of catering to the public, vendors, and others.

Where Are They?

91 Timberlane Drive
Williamsville, NY 14221
877 - 422 - 4221
www.icacater.org

PUBLICATIONS

Bimonthly newsletter: CommuniCater
Membership includes complimentary subscriptions to Catering Magazine , Event Solutions , and Special Events Magazine .


CRUISE LINES INTERNATIONAL ASSOCIATION, INC.

Who Are They?

Cruise Lines International Association is the world ’ s largest cruise association and is dedicated to the promotion and growth of the cruise industry. CLIA is composed of 24 of the major cruise lines serving North America.

Where Are They?

2111 Wilson Boulevard, 8th Floor
Arlington, VA 22201
703 - 522 - 8463
www.cruising.org

PUBLICATIONS

Monthly e - mail: Fast Facts
Quarterly newsletter: Even Keel


INTERNATIONAL COUNCIL ON HOTEL, RESTAURANT, AND INSTITUTIONAL EDUCATION (I-CHRIE)

Who Are They?

I - CHRIE is the advocate for schools, colleges, and universities that offer programs in hotel and restaurant management, foodservice management, and culinary arts.

Where Are They?

2613 North Parham Road
Richmond, VA 23294
804 - 346 - 4800
www.chrie.org

PUBLICATION

Monthly journal: Journal of Hospitality and Tourism Education


INTERNATIONAL FLIGHT SERVICES ASSOCIATION (IFSA)

Who Are They?

The International Flight Services Association (IFSA) serves the needs and interests of airline and railway personnel as well as airline and rail caterers who are responsible for providing passenger foodservice on regularly scheduled travel routes. IFSA ’ s membership is dedicated to the advancement of the art and science of this segment.

Where Are They?

1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
404 - 252 - 3663
www.ifsanet.com

PUBLICATION

Monthly e - mail newsletter: Onboard IFSA


INTERNATIONAL FOOD SERVICE EXECUTIVES ASSOCIATION (IFSEA)

Who Are They?

The International Food Service Executives Association (IFSEA) offers its diverse membership opportunities for personal development, networking, mentoring, and community service. IFSEA ’ s membership includes professionals from many areas of the foodservice industry.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
502 - 583 - 3783
www.ifsea.com

PUBLICATION

Magazine: Hotline

CERTIFICATIONS

Master Certified Food Executive (MCFE)
Certified Food Executive (CFE)
Certified Food Manager (CFM)


INTERNATIONAL FOODSERVICE MANUFACTURERS ASSOCIATION (IFMA)

Who Are They?

The International Foodservice Manufacturers Association (IFMA) represents manufacturers of foodservice equipment. IFMA provides its members with many services, including training, networking, visibility, and marketing information.

Where Are They?

Two Prudential Plaza
180 North Stetson Avenue, Suite 4400
Chicago, IL 60601
312 - 540 - 4400
www.ifmaworld.com

PUBLICATION

Bimonthly magazine: IFMA World


LES DAMES D’ESCOFFIER

Who Are They?

Les Dames D ’ Escoffier is an invitation - only culinary organization of successful women leaders. The organization mentors young women, educates the public about the pleasures of the table, awards scholarships, and supports food - related charities. Members include chefs, restaurateurs, cookbook authors, food journalists and historians, wine professionals, food publicists, culinary educators, and hospitality executives.

Where Are They?

212 - 867 - 3929
www.ldei.org


MILITARY HOSPITALITY ALLIANCE (MHA)

Who Are They?

The Military Hospitality Alliance (MHA) is the affiliate of the International Food Service Executives Association that focuses on the needs of the military. Projects include a military culinary competition, Enlisted Aide of the Year awards, and more.

Where Are They?

836 San Bruno Avenue
Henderson, NV 89015
888 - 234 - 3732
www.mhaifsea.com

CERTIFICATIONS

Registered Military Culinarian (RMC)
Registered Military Hospitality Manager (RMHM)


NATIONAL ASSOCIATION FOR THE SPECIALTY FOOD TRADE (NASFT)

Who Are They?

The National Association for the Specialty Food Trade (NASFT) is an international organization of domestic and foreign manufacturers, importers, distributors, brokers, retailers, restaurateurs, caterers, and others in the specialty foods business.

Where Are They?

120 Wall Street, 27th Floor
New York, NY 10005
212 - 482 - 6440
www.specialtyfood.com

PUBLICATION

Monthly magazine: Specialty Food


NATIONAL ASSOCIATION OF COLLEGE & UNIVERSITY FOOD SERVICES (NACUFS)

Who Are They?

The National Association of College & University Food Services (NACUFS) is the trade association for foodservice professionals at nearly 650 institutions of higher education in the United States, Canada, and abroad.

Where Are They?

2525 Jolly Road, Suite 380
Okemos, MI 48864 - 3680
517 - 332 - 2494
Fax: 517 - 332 - 8144
www.nacufs.org

PUBLICATION

Quarterly magazine: Campus Dining Today


NATIONAL FOOD PROCESSORS ASSOCIATION (NFPA)

Who Are They?

The National Food Processors Association provides food - science and technical expertise for the food - processing industry on topics such as food safety, nutrition, and technical and regulatory matters. NFPA members process and package fruit, vegetables, meat, fish, and other foods.

Where Are They?

1350 I Street NW, Suite 300
Washington, DC 20005
800 - 355 - 0983

PUBLICATION

Monthly journal: NFPA Journal


NATIONAL ICE CARVING ASSOCIATION (NICA)

Who Are They?

The National Ice Carving Association (NICA) is the only organization in the United States devoted solely to promoting the art of ice sculpture across the country and around the world. With nearly 500 members, NICA sanctions and organizes ice - carving competitions in North America, providing standardized guidelines for judging the quality of ice sculptures in competition.

Where Are They?

P.O. Box 3593
Oak Brook, IL 60522 - 3593
630 - 871 - 8431
www.nica.org

PUBLICATION

Newsletter: On Ice

CERTIFICATIONS

Certified Master Ice Carver
Certified Professional Ice Carver
Certified Competition Ice Carver
Certified Ice Carver


NATIONAL RESTAURANT ASSOCIATION (NRA)

THE NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION (NRAEF)

Who Are They?

The National Restaurant Association (NRA) is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association ’ s mission is to represent, promote, and educate (through reports, publications, research, training materials, networking, etc.) the restaurant and foodservice industry. The National Restaurant Association Educational Foundation (NRAEF) is the not - for - profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. The NRAEF is the premier provider of education resources, materials, and programs to attract, develop, and retain the industry ’ s workforce. Examples of NRAEF programs include ServSafe ® food safety certification, ServSafe ® Alcohol certification, the ProStart ® School - to - Career program, the ManageFirst ® program, and the Foodservice Management Professional (FMP) certification program.

Where Are They?

National Restaurant Association
1200 17th Street NW
Washington, DC 20036
202 - 331 - 5900
www.restaurant.org

National Restaurant Association Educational Foundation
175 West Jackson Boulevard, Suite 1500
Chicago, IL 60604 - 2814
800 - 765 - 2122
312 - 715 - 1010 (in Chicago)

PUBLICATION (through the National Restaurant Association)

Monthly online magazine: Restaurants USA Online

CERTIFICATION (through Educational Foundation)

Foodservice Management Professional (FMP)


NATIONAL SOCIETY FOR HEALTHCARE FOODSERVICE MANAGEMENT (HFM)

Who Are They?

The National Society for Healthcare Foodservice Management (HFM) is a professional association representing healthcare foodservice operators and their suppliers. HFM accepts only members who operate independent operations and are not contracted. HFM offers advocacy for independent healthcare foodservices as well as management tools to decrease costs, increase patient and staff satisfaction, and define successful operational performance. Members are mostly from hospitals.

Where Are They?

355 Lexington Avenue, 15th Floor
New York, NY 10017
212 - 297 - 2166
www.hfm.org

PUBLICATION

Monthly magazine: Innovator


NORTH AMERICAN ASSOCIATION OF FOOD EQUIPMENT MANUFACTURERS (NAFEM)

Who Are They?

The North American Association of Food Equipment Manufacturers (NAFEM) represents companies throughout the United States, Canada, and Mexico that manufacture commercial foodservice equipment and supplies.

Where Are They?

161 North Clark Street, Suite 2020
Chicago, IL 60601
312 - 821 - 0201
www.nafem.org

PUBLICATION

Quarterly magazine: NAFEM in Print

CERTIFICATION

Certified Food Service Professional (CFSP)


RESEARCH CHEFS ASSOCIATION (RCA)

Who Are They?

The Research Chefs Association (RCA) brings together chefs, food scientists, and others who work in food research and development in restaurants, food companies, and many other businesses.

Where Are They?

1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
404 - 252 - 3663
www.culinology.com

PUBLICATIONS

Magazine: Culinology
Quarterly newsletter: Culinology Currents

CERTIFICATIONS

Certified Research Chef (CRC)
Certified Culinary Scientist (CCS)


RETAIL BAKERS OF AMERICA (RBA)

Who Are They?

The Retail Bakers of America (RBA) is a trade association of independent retail bakeries. The association works to improve the operations and profitability of its members by offering training, networking, conventions, communications, and meetings.

Where Are They?

14239 Park Center Drive
Laurel, MD 20707 - 5261
800 - 638 - 0924
www.rbanet.com

CERTIFICATIONS

Certified Journey Baker (CJB)
Certified Baker (CB)
Certified Decorator (CD)
Certified Bread Baker (CBB)
Certified Master Baker (CMB)


SCHOOL NUTRITION ASSOCIATION (formerly the American School Food Service Association)

Who Are They?

The School Nutrition Association (SNA) has over 55,000 members involved in some way with the National School Lunch Program. SNA works on making sure all children have access to healthful, tasty school meals and nutrition education. SNA does this by providing education and training, setting standards, and educating members on legislative, industry, nutritional, and other issues.

Where Are They?

700 South Washington Street, Suite 300
Alexandria, VA 22314
703 - 739 - 3900
www.schoolnutrition.org

PUBLICATIONS

Monthly magazine: School Foodservice and Nutrition
Semiannual journal: Journal of Child Nutrition and Management

Credential

School Foodservice and Nutrition Specialist (SFNS)


SOCIÉTÉ CULINAIRE PHILANTHROPIQUE

Who Are They?

The Société Culinaire Philanthropique is the oldest association of Chefs and Cooks in the United States. Founded by a group of French Chefs, its members organize the annual Salon of Culinary Arts in New York City.

Where Are They?

305 East 47th Street, Suite 11B
New York, NY 10017
212 - 308 - 0628
www.societeculinaire.com


SOCIETY FOR FOODSERVICE MANAGEMENT (SFM)

Who Are They?

The Society for Foodservice Management (SFM) serves the needs and interests of executives in the on - site foodservice industry (predominantly B & I). SFM provides member interaction, continuing education, and professional development via information and research.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
502 - 583 - 3783
www.sfm-online.org

PUBLICATION

Monthly e-mail newsletter: FastFacts


UNITED STATES PERSONAL CHEF ASSOCIATION (USPCA)

Who Are They?

The United States Personal Chef Association serves the needs and interests of personal Chefs. USPCA offers training, certification, personal Chef software, and other services.

Where Are They?

610 Quantum Road, NE
Rio Rancho, NM 87124
800 - 995 - 2138
www.uspca.com

PUBLICATION

Monthly magazine: Personal Chef

CERTIFICATION

Certified Personal Chef (CPC)


WOMEN CHEFS & RESTAURATEURS (WCR)

Who Are They?

The Women Chefs & Restaurateurs (WCR) promote the education and advancement of women in the restaurant industry. Their goals are “ exchange, education, enhancement, equality, empowerment, entitlement, environment, and excellence. ” WCR offers a variety of networking, professional, and support services.

Where Are They?

304 West Liberty Street, Suite 201
Louisville, KY 40202
877 - 927 - 7787
www.womenchefs.org

PUBLICATION

Quarterly newsletter: Entrez!


WOMEN ’ S FOODSERVICE FORUM (WFF)

Who Are They?

The Women ’ s Foodservice Forum was founded in 1989 to develop leadership talent and ensure career advancement of executive women in the foodservice industry. WFF currently offers three types of mentor programs and many other resources to help women move into senior - level positions. Its membership comes from restaurant operations, manufacturing, distribution, publishing, and consulting.

Where Are They?

1650 W 82nd Street, Suite 650
Bloomington, MN 55431
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