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<p><b><font
color="#0000FF">Index</font><br></b><font
size="2">July 2002 Newsletter<br><br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Chef of the Month, Robert
Carter<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Cynthia's Corner: The Origin
of Pizza?<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Last month's Sweepstakes
Winners at Chef2Chef!<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Culinary Directory: Are you
listed? What is PPC?<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Food Service and Hospitality
Columns<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Online Boot Camps for Home
Chefs<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> New at the Market Place<br>
<img src="http://chef2chef.net/news/folder.gif"
width="15" height="14"> Recipe: Chilled Rigatoni
Salad<br>
</font></p></td><td width="50%"
valign="top"><b><font color="#0000FF">Our
Last Newsletter</font></b><br>
<font size="2">Access our last issue <a
href="http://chef2chef.net/news/letter/">HERE</a><br>
<br>Join Cynthia for a week or "Crazy Kid Recipe"<br>Site
of the Month, The Wine Tool<br>
Look what you can WIN this month at Chef2Chef!<br>In Focus: Chefs in
Business for Chefs<br>Technology: Links to the World<br>
Is you Site listed in our Culinary Directory?<br>The ALL NEW Search
Cockpit<br>The Market Place<br>Recipe: Herbed Fried
Chicken<br>
</font></td></tr></table><hr
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<tr><td valign="top"><font
size="2"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> </font><font
color="#0000FF"><b>Chef of the Month Robert Carter of The
Peninsula Grill<br>
</b></font><font size="2"><br>Upon his 1987
arrival in Charleston to attend Johnson & Wales University,
Tallahassee-native Robert Carter started to make epicurean wavelets that augured
his future success in the South’s most exciting destination. To fund his
education, the enterprising Carter began cooking for one of Charleston’s most
aristocratic families. Their kitchen became the envy of their social set, which
inveigled Carter for a shot at his services. Inspired by their admiration,
Carter took
on the role of hired gastronomic gun – he was the principal and sole employee of
a popular catering operation called Rent-a-Chef. <a
href="http://chef-of-the-month.com/recipes-2/carter/">The rest of
the Story</a></font></td><td
valign="top"><b><font color="#ffffff"><a
href="http://chef-of-the-month.com/recipes-2/carter/"><img
height="171"
src="http://recipe-salad.com/month/carter/portrait.jpg"
width="132"
border="0"></a></font></b></td></tr></table>
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<p><font size="2"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> </font><b><font
color="#0000FF">Visit Cynthia's Corner for "<a
href="http://chef2chef.com/features/cynthia/article/2002-07.htm">The
Origin Of Pizza</a>" - An Astonishing UFO Theory!<br>
<br></font></b><font size="2">Back in the late
Forties, maybe early Fifties, the average person had never heard of pizza. Then
suddenly, one pizza shop opened, and the craze caught on, and life has never
been the same since.<br>
<br>But no one REALLY knows how it all began. There are many stories, of
course, and perhaps a government cover-up or two, but who can say? Certainly no
one in the public eye has ever admitted or even referred to how pizza became a
much loved food.<br>
<br>You must realize that there were TWO phenomenon which simultaneously
occurred at that time - not just the appearance of pizza, but the appearance of
UFOs.<br>
<br>For the rest of this remarkable story and some Fantastic Pizza
Recipes, <font color="#0000FF"><a
href="http://chef2chef.com/features/cynthia/article/2002-07.htm">CLICK
HERE</a></font><br>
</font></td></tr></table><hr
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cellspacing="0" bgcolor="#FFFFEF">
<tr><td><font size="2">Introducing <a
href="http://ads.chef2chef.net/goto.php?id=56">NestleFoodServices.com</a>
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<br>Browse NestleFoodServices.com today and explore our extensive Online
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<p align="center"><font size="2">Please visit
our sponsor<br>
<a
href="http://ads.chef2chef.net/goto.php?id=56">NestleFoodServices.com</a>!</font><a
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<b><br><img alt="Visit NestleFoodservices.com"
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border="0" width="120"
height="60"></b></font></a></p>
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<p><font size="2"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> </font><b><font
color="#0000FF">Last Month's Sweepstake and Cookbook Winners at
Chef2Chef.net</font></b><font size="2"><br>
<br>Chef Revival gave away 10 "Hot" Grilling Kits that include
Grill Sox, a set of 12 inch tongs, a spice kit, a Mumbo Jumbo apron and a black
baseball cap. Each set is valued at $90. The winners were Donna Flury, Barbara
Sokolowski, Mary Rarer, Laura LaRiviere, Sara Servaes, Lori Adelman, Donald
Griffin, Kathy Vallee, Brett Paynter and Alicia Lewis.<br>
<br>Kentucky Virtual gave away a $100 Shopping Spree at their web site to
Louanne Graeber. She'll get to shop for items in over 20 categories. The
food category alone includes Hams, Beverages, Meats, Shrimp, Jams, Seasonings,
Snacks and more. If you didn't win last month, register to win again for
July! <a
href="http://ads.chef2chef.net/goto.php?id=105">Register to
Win!</a><br>
<br>FireBreath.com gave away a years supply of hot sauce to Teresa Downey!
This month FireBreath.com will give away a "HOT" Boxer Shorts and
T-Shirt Combo to a lucky winner! Look Good... Look HOT! <a
href="http://ads.chef2chef.net/goto.php?id=94">Register to
Win</a>!<br>
<br>The lucky winners of last month's Cookbook from Ben and Karen
Barker, "Not Afraid of Flavor" are Yvonne Hooker, Todd Bates, Cindy
Shae, Ted Mruczek, and Rena Parker. Happy Cooking!</font></p>
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<tr><td><p><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> <b><a
href="http://chef2chef.com/dir/">Culinary Directory: Are you
Listed?</a><font size="2"><br>
</font></b><font size="2"><br>Every month,
nearly 2,000,000 directory and search results pages are delivered from the
Industry's most complete culinary database containing over 300,000 links.
<b>Are you receiving your share of this traffic? </b>For
instructions on how to add or modify a <b><font
color="#FF0000">FREE</font></b> listing, this is a
great place to <a href="http://chef2chef.net/links/">START
NOW</a><br>
<br><br></font><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> <b><a
href="http://chef2chef.com/dir/">Culinary Directory: What is
PPC?</a></b><font size="2"><br>
<br>PPC stands for Pay-Per-Click. The basic concept is that the first 3
results in a search or directory take a whopping 70% of the surfers to their
sites. Thus, the idea of the "pay-for-placement" was pioneered by
<a
href="http://www.overture.com">overture.com</a>.<br>
<br><b>How it Works: </b>When a keyword you specify for your
campaign is entered, your listing prominently appears in the search results. The
rank depends on the amount you bid for your keywords. Only when a visitor clicks
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charged for one click.<br>
<br><b>Pay for performance only! </b>The Power of Keywords
makes Chef2Chef the most cost effective way to obtain pre-qualified, culinary
customers to your site. <a
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<br>Learn more or start your Campaign with $50
deposit</a><br><br></font></p></td></tr></table><hr
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<p><a
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alt="crisco.com"
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<br><br></font><b><font
color="#FF0000">We
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ALIGN="JUSTIFY"><b><font
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<tr><td width="50%" valign="top"
bgcolor="#FFFFEA"><font size="2"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> </font><b><a
href="http://chef2chef.net/shop/">Market
Place</a></b><font size="2"><b><a
href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.nervousnellies.com"><br>
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<br></font></b>The Creative inspiration behind
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exceptional line of products is Maitre Cuisinier de France, Chef Daniel Durand,
a member of the French Culinary Academy. <b><font
color="#0000FF"><a
href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.chefwise.com">Chefwise</a></font></b>
"Is the Place" for professional and amateur
chefs. Each product meets modern cooking methods, with flavored sauces, bases,
fragrant bouillon and stocks, traditional soups and fine desserts waiting for
the signature touch of a creative chef. Visit <b><font
color="#0000FF"><a
href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.chefwise.com">Chefwise</a></font></b>
"The wise answer for a busy Chef." Products available online or at
1-800-289-0062<br>
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<br></b>Athens Foods is the world's largest producer of fillo
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<br>Since 1988, The Fresh Herb Company has set the standards for specialty
and decorative foods, their packaging, and usage. Specializing in, but not
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Italian Glass, we take pride in providing our customers with quality
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<br><br><b><a
href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.airtymecorp.com">AirTyme
Corporation</a></b><br>
<br>For the past 18 years, Lou Ekus, President of AirTyme Corporation, has
worked with many of the top people on the culinary and media arena. AirTyme’s
clients are given a set of fundamental skills enabling a person to present him
or herself confidently and effectively in any venue.</font>
<p><font size="2">Clients of AirTyme include Food Network
stars’ Bobby Flay; Emeril Lagasse, Sara Moulton; Ming Tsai and Charlie Trotter.
Corporate clients include Levi Strauss Co.; Gourmet Magazine; Starbucks
Corporation; Sunkist Growers; Woman’s Day Magazine and Lifetime
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<p><font size="2">Whether you are selling yourself,
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separating your message from the rest of the competition.<br>
<br>We Teach The People You
Watch!<br><br><b><br>Bon Appétit from
Your<br>Chef2Chef
Team<br></b></font></p></td><td
width="50%" valign="top">
<p><b><font color="#0000FF"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> <a
href="http://chef2chef.com/cool/">Online Boot Camp for Home
Chefs</a></font></b><font size="2"><br>
<br>Learn online at your own pace!<br><br><b><font
color="#ff0000">WEEK 1 </font>Sauces that will TURN
Heads! </b>We recommend that you start with Day 1, as subsequent
days will refer to procedures learned the previous days.<br>
<br></font><b><font size="2"><font
color="#ff0000">WEEK 2 </font>Did you say your mouth was
bored? </font></b><font size="2">Learn when to
season and when to flavor with Chef David Nelson.<br>
<br></font><b><font color="#ff0000"
size="2">WEEK 3 </font></b><font
size="2"><b>Be careful... It gets hot in here!
</b>About different types of peppers and how to use them, Chile vs. Chili,
horseradishes, mustards & more.</font></p>
<hr size="1"><p><b><font
color="#0000FF"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> Foodservice and Hospitality Columns<br>
</font></b><font size="2"><br><font
color="#000000">Check out our new column series focused on issues
related to computer technology, foodservice and hospitality
design. <br>
<br></font><b><font color="#ff0000">NEW!
</font></b><a
href="http://chef2chef.net/pro/columns/follow-the-flow-of-food.htm"><b>Follow
the Flow of Food</b></a> by Lee Simon.<br>
<br>To kick off this column, I thought I would start by giving away the
biggest, baddest secret to successful kitchen design.<br>
<br><b><font color="#ff0000">NEW!
</font></b><a
href="http://chef2chef.net/pro/columns/receiving-good-advice.htm"><b>Receiving
Good Advice</b></a> by Lee Simon.<br>
<br>Proper receiving can prevent a catastrophe. Read about receiving
standards, components of a receiving station and more.<br>
<br><a
href="http://chef2chef.net/pro/columns/foodservice.htm"><b>Foodservice
& Computer Technology</b></a> by Sue Grosbauer.<br>
<br>Purchasing, Receiving, Inventory Control, Menu Planning, Point-of-Sale
Systems, Overall Systems Integration, Nutrition Systems, and more.<br>
<br><a href="http://chef2chef.com/workshop/"><b>10
Places where Money is hidden in your Restaurant</b></a> by Bill
Quain, Pd.D<br>
<br><font color="#333333">It may be too late to do
anything about the money you have already missed. But, with a little work, you
can uncover some great treasures in your business.<br>
<br></font>Look for more Articles to come next week in our expanding
<a href="http://chef2chef.net/pro/tools/index.shtml">Technology
Center</a></font></p>
<hr size="1"><p><font size="2"><img
src="http://chef2chef.net/news/folder.gif" width="15"
height="14"> </font><a
href="http://ads.chef2chef.net/goto.php?id=39"><b>Today's
Recipe from Crisco.com</b></a><font
size="2"><br>
<br><br><b><font color="#FF0000">Chilled
Rigatoni Salad</font></b><br>
<img alt="picture"
src="http://crisco.com/recipes/images/dbimages/chilled_rigatoni_sal.jpg"
align="right" border="0" width="135"
height="109"><br>
<i>4-6 servings<br><br><br></i>1 clove garlic,
halved<br>1-1/2 -2 cups cooked rigatoni<br>1 can (14 ounces)
artichoke hearts, drained and cut into bite-size pieces<br>
1/2 cup chopped sweet red pepper or green pepper<br>1/2 cup cubed
mozzarella cheese, 1/2-inch cubes<br>1 medium carrot, cut into julienne
strips<br>
1/4 cup sliced pitted black olives<br>2 ounces salami, cut into thin
strips<br>1/4 cup CRISCO Oil<br>2 tablespoons white wine
vinegar<br>
1 tablespoon olive oil<br>1/2 teaspoon salt<br>1/2 teaspoon
sugar<br>1/2 teaspoon dry mustard<br>1/4 to 1/2 teaspoon dried
oregano leaves<br>
1/4 to 1/2 teaspoon dried basil
leaves<b><br><br><br>Rub</b> inside of medium
serving bowl with cut sides of garlic. Discard garlic. Mix rigatoni, artichoke
hearts, red pepper, mozzarella cheese, carrot, olives and salami in prepared
bowl.<br>
<b><br>Blend</b> remaining ingredients in small bowl. Pour
over rigatoni mixture. Toss to coat. Cover and refrigerate 2 to 3 hours. Stir
before serving.<br>
<br>Recipe from <a
href="http://www.crisco.com">Crisco.com</a><br></font></p></td></tr></table><table
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