INTERNATIONAL FOOD SERVICE EXECUTIVES ASSOCIATION
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INFUSION: To instill a principle or quality: To introduce: To inspire
International Report
by Freddie Templeton, CFE, IFSEA President
Emily Prior Joins IFSEA Board of Directors
A recent addition to the IFSEA Board of Directors is Emily Prior, who retired
from the Army Center of Excellence, Subsistence in August 2002, then started
her own consulting company working with companies who sell food to the
military. Emily was chief of the Concepts, Systems and Policy Division,
which was responsible for writing the regulations and policy for the Army
food program worldwide, as well as for developing new feeding concepts,
providing the Army's prime vendor team, the Army's food program automation
team, and working with the field in improving food service to the military
worldwide. Emily also supported Defense Supply Center Philadelphia by
serving as a member of a number of Joint Service committees for the DOD
food program.
Since her retirement, Emily has worked with a number of companies who sell
food for operational rations, troop feeding and morale, welfare and recreation
facilities to all services, including the Coast Guard. As the lead military
consultant for Quantum Foods LLC, she has worked with the Quantum R&D
staff to ensure new products meet the military needs for nutrition, packaging,
and troop acceptability.
As a member of the Board of Directors of IFSEA, Emily's goal is to ensure
IFSEA continues its support to improving the military food program worldwide, and at the same time, takes advantage of the lessons learned to improve
products offered to the civilian industry as well.
Additionally, her goal is to keep IFSEA informed about new military initiatives and issues to take advantage of what each member can bring to the table.
2009
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Dear fellow members,
program. I encourage all of our members to consider
signing up to be a mentor to a student that will place
them in contact at conference to begin fostering a
relationship that will go well beyond the Atlanta
conference. The 2nd Annual Bistro Challenge is
almost to capacity and will prove to be very exciting
once again! Donations are still being accepted and
are needed to assist in sending students to conference.
Visit the 2009 conference website @
www.ifseaconference.com to sign up for conference!
First let me wish everyone a Happy New Year and I
hope that everyone enjoyed the holidays. The New
Year reminds all of us that we have a new beginning
for everything that is important and necessary to all of
us. We have to reach within ourselves and remember
that hard work will eventually bring great rewards.
Our search committee has been working very hard to
get a new management company for IFSEA; the
group is nearing completion of the process. I am sure
that with everyone’s help our new company will have
a strong start and bring stability to our organization.
I want to also remind everyone about the mentoring
program for our Junior Executives.
The office sent e-mails inviting everyone to participate in the mentoring program. I encourage all of you
to be part of this important program. Activities like
this one encourage our Junior Executives and help not
just our organization but also our industry to be
vibrant and strong.
The conference committee invites all IFSEA members
to join the fun in Atlanta, Georgia, April 2-5, 2009 for
the 108th Annual Conference,
"Opening Minds...Advancing Careers"
Educational sessions will be offered on a variety of
topics. Our kick-off breakfast will feature Steve
Zipkoff, an international trainer and marketing wizard
specializing in Customer Delight. Concurrent sessions will continue through the conference with
"Nutrition Trends in the Food Industry" with Chef
Kyle Shadix, "Whiskey, from Grain to Bottle" with
Brad Beran, "Food Service Marketing to Obese
Tweens and Teens" with Merrill Shugoll and
DanetteAmstein, and "Compelling Selling Techniques" with Chef Steven Beohmfeldt, to name just a
few.
Branch Presidents will be receiving an invitation to
share articles about activities at their local chapters.
This is of great importance since we need to have our
conference program in the next issue of the Hotline
and all material will need to be received in early
January.
Another reminder is for all Branches to inform the
Branch President Chair of any changes to their
Branch President. Many of our chapters have new
officers and we need to keep that information current.
The student conference planning committee is off and
running on planning great entertainment, organizing
student ambassadors, and working hard to have a
conference full of excitement, great networking and
fun! The mentoring committee, led by George
Baggott, is striving to reinstate this very important
I am looking forward to a banner year for IFSEA with
a successful conference and continued growth of the
organization.
Rick Diaz, MCFE, CBM
IFSEA Chairman of the Board
WISELY SPOKEN
“A New Year's resolution is something
that goes in one Year and out the other”
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BANANAS
Supposedly, one of the first shipments of bananas to reach the colonies was in
1690 at Salem, Mass. They tried boiling them with pork. It took nearly 200 years
after that culinary disaster for bananas to catch on with North Americans. Today,
average consumption is over 30 pounds.
Bananas trees are not trees. The banana plant is a giant herb. Unripe bananas
have about 25% starch and only 1% sugar. Natural enzyme action converts this
high starch content to sugar, so ripe bananas have a 20% sugar content. In the
15th and 16th centuries, Europeans knew the banana as the "Indian Fig”
One variety of banana, the 'Ice Cream Banana', is BLUE. It turns yellow like
other bananas when ripe, and has a taste like vanilla custard and a marshmallow
texture. Red bananas are maroon to dark purple when ripe, and even the fruit
inside can have a slight pinkish color. The average banana contains .6 grams fat.
Until the early 1800s in Hawaii, most banana varieties were 'kapu' - forbidden for women of Hawaii to eat, under
penalty of death. The very heart of the trunk of a banana 'tree' - inside the layers of bark fiber, is a white tube. It may
be cooked, and has a taste and texture similar to bamboo shoots.
India, with rich bio-diversity of banana and plantain, is the largest producer and consumer with estimated production of 16 million tonnes of bananas annually. India's domestic production alone exceeds the entire world trade.
Because of their impressive potassium content, bananas are highly recommended by doctors for patients whose
potassium is low. One large banana, about 9 inches in length, packs 602 mg of potassium and only carries 140
calories. That same large banana even has 2 grams of protein and 4 grams of fiber. No wonder the banana was
considered an important food to boost the health of malnourished children! Those reducing sodium in their diets
can't go wrong with a banana with its mere 2 mgs of sodium. For the carbohydrate counters there are 36 grams of
carbs in a large banana.
Vitamins and minerals are abundant in the banana, offering 123 I.U. of vitamin A for the large size. A full range of
B vitamins are present with .07 mg of Thiamine, .15 mg of Riboflavin, .82 mg Niacin, .88 mg vitamin B6, and 29
mcg of Folic Acid. There are even 13.8 mg of vitamin C. On the mineral scale Calcium counts in at 9.2 mg,
Magnesium 44.1 mg, with trace amounts of iron and zinc.
Putting all of the nutritional figures together clearly shows the banana is among
the healthiest of fruits. The plantain, when cooked, rates slightly higher on the
nutritional scale in vitamins and minerals but similar to the banana in protein and
fiber content.
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OATMEAL BANANA NUT BREAD
serves 12
BANANA CRUMB MUFFINS
makes 10 muffins
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease 10 muffin cups, or line with muffin
papers.
In a large bowl, mix together 1 1/2 cups flour,
baking soda, baking powder and salt. In another
bowl, beat together bananas, sugar, egg and melted
butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2
tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until
a toothpick inserted into center of a muffin comes
out clean.
INGREDIENTS (Nutrition)
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 9x5 inch loaf pan.
In a large bowl, cream together the shortening and sugar
until light and fluffy. Stir in the eggs one at a time,
beating well with each addition, then stir in the banana
and vanilla.
In a separate bowl, sift together flour, baking soda and
salt. Beat into creamed mixture. Stir in oats and nuts.
Pour into prepared pan.
Bake in preheated oven for 50 to 55 minutes, or until a
toothpick inserted into the center of the loaf comes out
clean.
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A PRIMER ON PEANUTS AND OTHER LEGUMES
The Chicago Tribune offers a primer on almonds,
cashews, hazelnuts, peanuts, pecans, pistachios and
walnuts. Among the facts: Thomas Jefferson was the
first peanut farmer U.S. president; pecans were the
first fresh food U.S. astronauts ate on space flights;
and almonds are a fruit in the plum family.
Chicago Tribune
granita, honey bread pudding with caramelized apples
and chocolate mousse garnished with honey and
walnuts. "If people are ordering less and spending
less, you have to make sure that it's really good," said
pastry chef Michelle Polzine of Range.
San Francisco Chronicle
PEPPER HEATS UP WINTER-DRINK TREND
A new trend in cocktails is to infuse the drinks with
peppers. "People love to put spices in their food, so
why not in drinks as well?" asked the manager of
Houston's Treehouse bar and lounge, where ginger
margaritas are the top seller. Houston Chronicle
THE VERSATILITY OF PERSIMMONS
Visually arresting but bland, persimmons blend well
with more strongly flavored ingredients. Persimmon
puree works well as a light dessert, a between-courses
refreshment or as a base for dessert sauces, while
persimmon pudding recipes demonstrate the impact of
alkaline baking soda or neutral baking powder on the
fruit's natural astringency. The New York Times
ELEVEN MADISON PARK WINS ELITE FRENCH DISTINC-
HUMBLE CABBAGE PACKS A POWERFUL NUTRITIONAL
TION
PUNCH
Relais & Chateaux, a French organization which
recognizes outstanding hotels and restaurants around
the world, has given Eleven Madison Park in New
York its only award for a stand-alone U.S. restaurant
this year. Restaurateur Danny Meyer, whose father
won the same recognition, says timing and luck
helped and he credits Chef Daniel Humm with
transforming the restaurant into an "incredibly exciting dining destination." Forbes
Economical and highly nutritious, the humble cabbage has been a dietary linchpin for generations. This
member of the Cruciferae family is "the most important [vegetable] in the world from the point of view of
nutritional benefits and cancer-fighting ability," says
nutritionist Johnny Bowden. Stewed with lentils, it
also makes a substantial dinner. The New York Times
LITTLE LUXURIES STILL LURE CONSUMERS
Consumers remain willing to spend on certain luxuries, although they might be choosier than in the past.
Whether the luxury is gourmet coffee, a gym membership or a slice of cake, some things apparently are just
too satisfying to give up, even in a dismal economy.
The Washington Post
TOAST IS ON THE MENU FOR LONDON CHEFS
The simple pleasure of toast will never go out of
style. Two of London's top chefs have it on their
menus. One offers fingers of anchovy toast, and
another offers a smoked-eel sandwich on toasted
sourdough. The Independent (London)
STUDY: AMERICANS NOT GOOD AT RECOGNIZING PORTION SIZES
A study found people given packaged meals were
more successful at losing weight than were participants who chose their own portion sizes. "If people
could cut down on their portion sizes, this would be
the single greatest way to combat the creeping obesity
epidemic," an expert said. HealthDay News
Researchers tap energy in coffee grounds
Researchers say used coffee grounds can be converted to biodiesel fuel and hope to set up a pilot
plant next year. But even if all the grounds in the
world were converted, the resulting biodiesel would
supply less than 1% of U.S. diesel consumption.
ScientificAmerican.com/60-Second Science blog
RESTAURANTS PUT NEW SPIN ON HOME-COOKED MEALS
Chains such as Applebee's and Papa Murphy's are
marketing versions of their signature dishes that can
be prepared at home. The products are a marketing
boon and appeal to consumers who are craving homecooked meals without the fuss. QSR Magazine
CHEFS SERVE UP DESSERTS THAT ARE INDULGENT, ECONOMICAL
Consumers are seeking comfort in the tough economy
by splurging on desserts -- but they still want good
value. San Francisco-area chefs are obliging them.
Among the cost-effective offerings are pomegranate
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