Let An Expert Carve Away Holiday Meal Anxiety

St. Augustine, Fla., October 31, 2007 - One of the few times most American families have to deal with large pieces of meat is during the holiday season. Few know how to carve a whole chicken, much less tackle a 28-pound turkey.


The American Culinary Federation can offer your readers tips and solutions to questions about carving holiday turkeys, hams or roasts. Chef John Kinsella, (CMC), (CCE), (AAC) is a senior instructor at the Midwest Culinary Institute in Cincinnati specializing in butchering and charcuterie. Kinsella is the president of the American Culinary Federation.


Topics to consider discussing with Kinsella include:



Carving techniques unique to each meat.
Choosing a cutting board.
Why should the meat be allowed to "rest" after coming out of the oven?
Proper knife care and sharpening.
The proper way to hold a knife.
Is the electric knife a good option for the home cook?
Preventing food-borne illnesses during the holidays.

To schedule an interview with Chef Kinsella, call Dan Macdonald at (904) 824-4468, ext. 113 or e-mail him at dmacdonald@acfchefs.net.


The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With nearly 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than eight million members globally. For more information, please visit www.acfchefs.org.