What's New in Rice Archive
Chefs Move to School, 2010 CAFÉ Conference, LA Chefs Attend University Field Day & 2010 PRSA Award
USA Rice Attends "Chefs Move to Schools" White House Event, Supports School Nutrition Initiatives
USA Rice Federation joined the nation's top chefs and culinary professionals at a White House event designed to team up chefs with schools to improve school meals. First Lady Michelle Obama and White House Chef Sam Kass launched the "Chefs Move to Schools" program as an essential part of the "Let's Move!" campaign to improve childhood health and combat obesity through nutrition education and healthy meals in schools.
"I'm excited to announce the 'Chefs Move to Schools' program, an opportunity for chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation," Mrs. Obama said. "We are going to need everyone's time and talent."
The USA Rice Federation, which represents U.S. rice farmers and the industry, was invited to attend the event in recognition of its ongoing nutrition education initiatives, culinary support for school foodservice, and recent work with District of Columbia Public Schools to help menu more whole grain rice dishes that appeal to students.
Mrs. Obama acknowledged the important role of all stakeholders including America's farmers. "You all know the enormous amount of care and the sense of pride that our farmers put into growing the food that nourishes the world," she said.
USA Rice actively works to improve school lunches and helps educate students to establish life-long healthy eating habits. One such K-12 success has been the increased menuing of Rice Bowls, a popular dish that combines enriched white or whole grain brown rice with fresh veggies, lean proteins and flavorful sauces. Learn more about USA Rice's K-12 activities.
Culinary Educator Leadership Conference Offers U.S. Rice Education in Master Class
USA Rice Federation and the California Rice Commission (CRC) sponsored The Leadership Conference for the Center for the Advancement of Foodservice Education (CAFÉ). Held June 25-27 at Baltimore International College in Baltimore, MD, the event was attended by more than 100 culinary educators and professionals.
USA Rice's event participation included conducting a Rice Master Class featuring USA Rice's award-winning education guide U.S. Rice in the Culinary Classroomand CRC's new California Rice 101. The three-hour workshop explored the many varieties of U.S.-grown rice, preparation methods and cooking techniques essential in creating popular rice-based meals, from fried rice to paella, risotto and more. Chef Michael Wagner, CEC, led the class and engaged culinary instructors with hands-on creation of several rice dishes. Participants received complimentary copies of the teaching guides - Download now.
The conference's Opening Reception also featured rice favorites, including Jasmine Coconut Rice Pudding made with U.S.-grown jasmine rice and a wide assortment of sushi. Attendees sampled an Eye of the Hurricane Roll made with spicy tuna and yellowtail wrapped with soy paper and crispy brown rice, and the Eastern Shore Spider Roll made with tempura battered soft shell crab, rice paper and Japanese squash.
"I have great respect for American rice farmers and will take the message of U.S.-grown rice forward to all of my students," said Chef Wagner.
Top New Orleans Chefs Visit Louisiana Rice Farms to Learn About U.S.-Grown Rice
Thirty chefs from top restaurants in New Orleans attended the 101st Louisiana State University AgCenter Rice Research Station Field Day in Crowley, LA. With heightened interest in the "farm-to-table" trend and desire to know the origins of our food supply, chefs enthusiastically took the opportunity to learn more about rice production by touring research plots and hearing about new rice varieties being grown in Louisiana.
The chefs also spent time visiting a local rice farm and a mill. Sponsored by Jazzmen Rice, LLC, marketers of a new variety of U.S. jasmine-type rice grown in Louisiana, the event enabled chefs to interact with farmers and see the state's rice varietal development process firsthand. Chefs who attended are supporters of U.S.-grown rice, many of whom have participated in recent restaurant promotion events with the USA Rice Federation in New Orleans.
USA Rice Education Guide Wins PRSA 2010 Bronze Anvil Award
The Public Relations Society of America (PRSA) honored the USA Rice Federation with the 2010 Bronze Anvil Award for "superior performance" of PR tactics for its education guide: U.S. Rice in the Culinary Classroom. USA Rice was selected from among 700 entrants.
The comprehensive teaching tool, which includes cooking videos and classroom presentations, is the centerpiece of USA Rice's outreach to culinary educators and chefs who conduct training. To create a curriculum that delivers the most value in the classroom, the USA Rice Federation collaborated with an advisory panel of instructors and chefs.
The International Association of Culinary Professionals (IACP) also honored USA Rice with a 2010 "Award of Excellence" for the education guide. Read more.
"The recognition from industry-leading organizations like PRSA and IACP confirms the importance of this teaching resource," said Judy Rusignuolo, Director of National Consumer Education & Foodservice Marketing for USA Rice Federation. "The program helps USA Rice achieve our mission of fostering the growth of culinary students and chefs through education."