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FoodService Geeks
- Consumer Pressure Tells USDA to STOP Using Lean Finely Textured Beef (aka) “Pink Slime” in School Meals! March 31, 2012Lately, a lot of people have been asking questions about “Pink Slime” (aka) Lean Finely Textured Beef . Specifically, what is it ? It is low grade beef trimmings that are spun in machines which are then spritzed with ammonia (NH3). The process starts with the waste trimmings being gathered and simmered at low heat making […]Sherry Handzel
- March 5th ACF AZ Monthly Meeting Recap March 29, 2012Our March 5th meeting at The Mint in Scottsdale, we held our first Mystery Basket Monday Chefs Competition focused on challenging and engaging our chefs competitors with a mystery basket of of food products and Alaskan beers. Through the different products and entrees, Chef Jessica Obie of Hyatt Regency Scottsdale directed the competitors through the […]Madonna
- Green Efforts; a Resort Chef’s Perceptive March 24, 2012Everybody now-a-days has met their fare share of hippie, altruistic, tree-hugging, eco-friendly people. They boast about being all about mother nature and saving the planet, while most of them just want to smoke mother nature and enjoy the peace and quite of no one bothering them about their meaningless existence in life. On another extreme, […]epicureanjo
- Spring Training baseball game with the IFT Cactus Section March 20, 2012You are invited to attend: Spring Training baseball game Saturday, March 24, 1:00 PM – until the game is over Join us for a fun, casual networking event at the ball park! We’re getting together for a Spring Training baseball game this Saturday, March 24th at 1:00 p.m. to watch the San Francisco Giants take […]Madonna
- QooQ Commissions Chefs March 15, 2012QOOQ (pronounced Cook) is a new touch pad tablet from France. It’s essentially a souped-up digital cookbook and more. QooQ commissions chefs to produce recipes for the device, and offers up preparation steps, ingredient lists, and videos of the items being prepared. It has a nifty feature that allows for recipes to be scaled automatically, […]Sherry Handzel
- Mystery Chef Dinner February 27, 2012Come dine with top chefs from around the valley at EVIT’s annual Mystery Chef Dinner at 6 p.m. on March 8 to raise money for student scholarships. The theme for this year’s event, a “Farmer’s Market,” will be incorporated into each of the menu items. More than 12 chefs are confirmed to participate. Each chef […]Madonna
- Market on the Move locations for March February 27, 2012Here are the future March on the Move events. We are looking for Chef Volunteers to help support these events. For more information you can contact Madonna at admin@foodservicegeeks.com. We are working on details and fundraising events however for a local chef in these communities, please step up and see what you can contribute to […]Madonna
- An ounce of pride is priceless February 21, 2012Undercover Boss last Friday night featured Rick Silva, the CEO of Checker’s and Rally’s and how he went out to three stores to observe the business. Undercover, he posed as someone who is a failed business owner competing to win a Checker’s franchise. During the first store visit he shut’s the store down do to […]Madonna
- AZ Blue Ribbon Pie Competition Sponsorship Opportunities February 20, 2012Sponsorship Opportunities information from their email blast. The Recipe for Success! Experience Arizona’s history one slice at a time. Young Bakers, Amateur, Professional and Commercial Bakers present their savory, sweet and centennial pies for public tastings at the ROUND-UP, Saturday January 19, 2013. The public will decide the People’s Choice winners in […]Madonna
- C-CAP AZ Heavy Metal Culinary Competition, March 11, 2012 February 20, 2012Guests will enjoy a sumptuous dinner with selected wines. Three audience members will have the chance to join our celebrity judges in determining the winner of this competition. $175 per person To purchase tickets online, go to www.blacktie-arizona.com/rsvp enter event code: ccap2012If you have questions, please email arizonaccap@gmail.com or call 623.594.01 […]Madonna
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