Show:
I'm Board
Acronyms
Food Safety
Chicago Foodies
Let's get schooled
100
Has been on the board the longest.
Who is Cyndi
100
ANFP
What is Association of Nutrition & Foodservice Professionals
100
So far, 10 people across the U.S. have Listeria monocytogenes infections from eating product from this company.
What is Blue Bell Creameries
100
This company produced 16 billion Oreo cookies in 1995 at its factory in Chicago, Illinois, the largest of its kind in the world.
What is Nabisco
100
Culinary school in Chicago with a french name.
What is Le Cordon Bleu
200
This board member would rather not be in the spotlight, is more of an introvert.
Who is Dave
200
AHA
What is American Hospital Association
200
Food safety inspections on this seafood product is moving from the U.S. Food and Drug Administration (FDA) to USDA’s inspection portfolio.
What is catfish
200
This entree is named for a Chicago restaurant, and consists of shrimp seasoned with garlic, cayenne and sherry, topped with buttered bread crumbs or cubes and baked.
What is Shrimp de Jonghe
200
This famous Chicago Chef didn't go to culinary school but his 2 hugely successful tapas restaurants in the Chicago area are celebrating their 25th year!
Who is Chef Emilio Gervilla (Emilio's in Hillside and Sol y Nieve in Chicago)
300
This board member recently worked for the dark side (contract mgmt) but is now a happy self-op LTC FSD
Who is George
300
Doctors, hospitals, and other health care providers, who come together voluntarily to give coordinated high quality care to their Medicare patients.
What is ACO (Accountable Care Organization)
300
This is the single largest piece of food safety legislation to be passed in more than 70 years. It was signed into law by President Obama in 2011
What is the Food Safety Modernization Act (FSMA)
300
These snack cakes were invented in 1930 by James Dewar of the Continental Baking Company in Chicago. Dewar supposedly ate 2 a day until he died in 1935
What are Twinkies
300
This school originated in Italy in 2007 and quickly thereafter opened another campus in London, followed by a campus in NYC. A Dubai campus will open in 2016. This school doesn't have the words College or Institute in it's name.
What is Chef Academy
400
This board member's role is to help us "cash in".
Who is Itsvan
400
Was HCFA prior to July 1st, 2001
What is CMS (Centers for Medicare & Medicaid Services)
400
Opened spices can last on the shelf even after opening for this long.
What is 2 years
400
Chicago got it's name from the American Indian word for this item that grew around Lake Michigan - "chicagaoua".
What is wild garlic
400
This school used to be called the French Culinary Institute and has a California and New York campus. It's a four-time winner of the International Association of Culinary Professionals' School of Excellence Award. Countless highly awarded chefs including Bobby Flay, David Chang, Christina Tosi and Judy Joo have graduated from here.
What is International Culinary Center (ICC)
500
These two board members typically plan the networking activity for the meetings.
Who is Stephanie and Sharon
500
Used to be called chronic renal disease (CRD) but his acronym is preferred and is not CRF.
What is ESRD (End-stage renal disease)
500
In Chicago, establishments are categorized into these groupings depending on the type of operation and the potential for causing a food-borne illness.
What is: Risk 1, 2 and 3 Highest chance of food borne illness is Risk 1, lowest in Risk 3.
500
Originating in the 1960s at Chicago's Ambassador East Hotel, an unnamed celebrity got a Bloody Mary and grabbed this to stir his drink and history was made.
What is celery stick
500
This school is in New York City. In 2002 and 2003, it was a finalist and winner in the International Association of Culinary Professionals' Vocational and Avocational Culinary School of the Year awards. In 2008, the school won the International Association of Culinary Professionals (IACP) Award of Excellence for Best Vocational Cooking School. Many students and alumni are nominated for or win top industry awards such as Food & Wine's Best New Chefs in America, Pasty Art & Design's Ten Best Pastry Chefs, and James Beard Awards.
What is Institute of Culinary Education (ICE)