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<p align="right"><b><a href="http://chef2chef.net"><font size="2"><img alt="Chef2Chef Home Page" src="http://recipe-salad.com/pic/mnu/c2c110.gif" border="0" align="left" width="110" height="46"></font></a></b><a href="http://chef2chef.net"><font size="2">Home</font></a> <font size="2">| <a href="http://chef2chef.com">Recipes</a> | <a href="http://chef2chef.net/shop/">MarketPlace</a> | <a href="http://chef2chef.net/pro/">Foodservice</a> | <a href="http://chef2chef.net/rank/">TOP100</a> <br>
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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 size="1"><table border="0" cellpadding="8" cellspacing="0" bgcolor="#FFFFEA">
<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>
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<tr><td><font size="2">Introducing <a href="http://ads.chef2chef.net/goto.php?id=56">NestleFoodServices.com</a> � the most convenient way to learn about Nestl� quality products & solutions, plan your menu, and create an online shopping list.<br>
<br>Browse NestleFoodServices.com today and explore our extensive Online Product Catalog, delicious Recipes, handy Menu Planner and more.</font></td><td>
<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 href="http://ads.chef2chef.net/goto.php?id=92"><font size="2"><br>
<b><br><img alt="Visit NestleFoodservices.com" src="http://recipe-salad.com/ads/nestle/5star_button.gif" 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 on your ad and is physically transported to your site will your account be 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 href="http://chef2chef.net/inc/ppc/"><br>
<br>Learn more or start your Campaign with $50 deposit</a><br><br></font></p></td></tr></table><hr size="1"><table border="0" cellpadding="8" cellspacing="0"><tr><td align="center" valign="top">
<p><a href="http://ads.chef2chef.net/goto.php?id=39"><img alt="crisco.com" src="http://recipe-salad.com/ads/crisco/crisco-c.gif" border="0" width="120" height="60"></a><font size="2"><br>
<br><br></font><b><font color="#FF0000">We Cook!</font></b></p></td><td><p ALIGN="JUSTIFY"><b><font color="#0000FF"><a href="http://ads.chef2chef.net/goto.php?id=39">Crisco.com</a> </font></b><font face="Arial" color="#000080" size="2">Looking for great recipes from appetizers to desserts, <a href="http://ads.chef2chef.net/goto.php?id=39"><b>Crisco.com</b></a> has them all. Looking for great ideas for a picnic or Cool Dinners for a Hot Summer Night? Crisco has them.<br>
<br>Crisco makes cooking a joy, not a job. And now we've made our website easier to navigate, loaded with more tips and techniques, and an expanded recipe section that rates preparation on a complexity scale of 1,2,3. You can also post ideas to the Crisco Message Board and store your favorite recipes from Crisco.com and your own kitchen in a Crisco Recipe Box. Please visit us at <a href="http://ads.chef2chef.net/goto.php?id=39"><b>http://crisco.com</b></a></font></p>
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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>
<br></a><br><font color="#0000FF"><a href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.chefwise.com">Chefwise.com</a><br>
<br></font></b>The Creative inspiration behind <b><font color="#0000FF"><a href="http://cheftochef.net/cgi-bin/click/mp/goto.cgi?http://www.chefwise.com">Chefwise</a></font></b>, 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>
<b><br><br><font color="#0000FF"><a href="http://ads.chef2chef.net/goto.php?id=121">AthensFoods.com</a></font><br>
<br></b>Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies.<br>
<br>Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens� and Apollo� products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs.<b><br>
<br><br><font color="#0000FF"><a href="http://ads.chef2chef.net/goto.php?id=86">The Good Cook Book Club</a></font><br></b></font><font face="Arial" color="#000080" size="2"><b>Get 4 cookbooks for $1 each!<br>
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NervousNellies.com</a></b><br><br>We make 15 flavors of jam, marmalade and chutney in a tiny white clapboard jelly kitchen on an island on the coast of Maine. Most of our fruit is local--like wild Maine blueberries! Selected organic ingredients such as lemon juice and apple cider contribute an unusual level of quality. <br>
<br>Two of us work in the kitchen year-round cooking four small batches of jam a day. We pour, cap and label every jar by hand. We ship nationwide via UPS every weekday.<br>
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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 limited to Decorative Gourmet Accessories, our products can be found worldwide and near you. Using only the freshest ingredients and beautiful, recycled Italian Glass, we take pride in providing our customers with quality products.<br>
<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 Television.</font></p>
<p><font size="2">Whether you are selling yourself, selling an idea or selling a product, AirTyme Corporation can give you the edge separating your message from the rest of the competition.<br>
<br>We Teach The People You Watch!<br><br><b><br>Bon App�tit 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 border="0" cellpadding="8" cellspacing="0" bgcolor="#FFFFFF">
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