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4 GENERAL NEWS GOURMET NEWS FEBRUARY 2014 www.gourmetnews.com American Culinary Federation Unveils New Logo as It Commemorates 85 Years Allrecipes' Trend Report Previews What's Popular with Home Cooks in 2014 American Culinary Federation, Inc. National President Thomas Macrina recently unveiled a new logo for the organization. As ACF celebrates its 85th anniversary in 2014, the new logo underscores the organization's commitment to growth and transformation, and to innovation in the culinary world. The ACF Board of Directors, comprised of 10 members, engaged in a nearly five-month process to redesign and update the ACF logo. Macrina played an integral role in directing the redesign before the ACF Board of Directors made its final selection. The new logo will create a more cohesive look and stronger brand recognition for all entities of the organization, while drawing on the legacy of the current logo. The new logo was officially unveiled Jan. 6 at 1 p.m. via a video message from Macrina. In the message, Macrina discussed the organization's vision moving forward, of which the new logo is a significant element. The message can be viewed at www.acfchefs.org/PresidentsVideoMessage. In addition to Macrina, members of the ACF Board of Directors who chose the organization's new logo include Past President Michael Ty, Secretary James Taylor, Treasurer William J. Tillinghast, Chair of the American Academy of Chefs Stafford DeCambra, Vice President of the Online food and cooking company Allrecipes recently announced the results of its annual 2014 Food Trends Report, providing a preview of what America's home cooks will be preparing, eating and shopping for in the year ahead. "We're fortunate at Allrecipes to have an engaged community of 30 million home cooks who have opened their kitchens and shared their shopping, cooking and eating habits to provide us with timely insights into upcoming food trends," said Esmee Williams, Vice President of Brand Marketing at Allrecipes. "As we enter into the new year, we will look forward to seeing more home cooks get back to the kitchen as part of a growing DIY trend and experimenting with new flavors, ingredients and recipes." Findings from the Allrecipes.com 2014 Food Trends Report were based on analysis of search and recipe viewing behaviors of home cooks across more than a billion visits to the site and mobile apps in the past year. The results show that specialty diets, such as paleo, will continue their popularity in 2014, especially among millennials. In addition, there will continue to be increased scrutiny among home cooks of how their specialty meats are sourced. Home cooks will also try exotic nut butters and find more ways to use coconut-derived products in the kitchen. Central Region Kyle Richardson, Vice President of the Northeast Region George O'Palenick, Vice President of the Southeast Region Michael Deihl, Vice President of the Western Region David Goodwin and member at large Douglas Martinides. Established in 1929, the American Culinary Federation, Inc. is the premier professional organization for the culinary industry in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is a culinary leader, offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef® and Certified Executive Pastry Chef® designations, the only culinary credentials accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs. GN When it comes to finishing a meal, it seems that no flavor is too bold for home cooks as more consumers are turning to bacon, basil and rosemary for desserts instead of traditional sweet flavors. However, not all savory desserts are created equal. The dual savory/sweet flavor of salted caramel is the top flavor choice for desserts with a 61 percent preference rating. Recipes that were commonly prepared from a box, including pancakes and macaroni and cheese, are now being made from scratch thanks to a growing do-ityourself trend in the kitchen. Consumers cite a number of reasons for this trend. Most home cooks are selecting to prepare these dishes from scratch to enjoy homemade flavors (41 percent), eat "cleaner" (29 percent) and save money (18 percent). Finally, home cooks continue to see appeal in fermented foods, pickling everything from asparagus to kimchi. Baby Boomers are among the largest group of home fermenters, with 31 percent making a pickled food in the last year versus just 21 percent of millennials. The full report of Allrecipes' 2014 Food Trends is available as a free download, with all graphic charts. It can be accessed at www.freshbitesblog.com/2013/12/allrecipes-measuring-cup-trend-report.html. For more information about Allrecipes, visit www.allrecipes.com. GN