Iowa Corn

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Iowa Corn

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The ACP headquarters and manufacturing facility is located in Cedar Rapids, Iowa – a “flyover state” who has produced more corn than any other state for nearly two decades. However, most of the corn crop throughout Iowa is field corn, which is used for ethanol, livestock feed, sweeteners, etc. A small percentage of the total is sweet corn – which is a summertime delicacy for many. According to the USDA, Iowa farmers in 2014 grew almost 2.4 million bushels of corn on 13.2 million acres of land, compared to 3,393 harvested acres of sweet corn in 2012.

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Two ACP employees are proud to call themselves Iowa farmers. ACP Senior Technical Specialist Curtis Rottman (left) and Manufacturing Engineer Jacob Kubik (right) go from the office to the field most days. While they each grow beans and corn, Curtis recently began growing sweet corn as well.

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Photo by Jessica Payne

The AMSO35 steams fresh sweet corn on the cob to perfection, while still maintaining nutritional value and integrity. Here’s a tip from ACP Corporate Chef Sandy Gibilisco to check for quality: The closer the kernels and straighter the row… the sweeter the corn!

For optimal results, shuck each fresh ear of corn prior to cooking. Place the corn on a perforated shelf in a ½ size high heat amber pan. Pour ½ cup water into the bottom of the pan. Heat in the AMSO35 at 1:45 per pound of corn. Season with salt and butter, serve immediately.

July Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

July Industry Tid-Bits

Technomic Discusses Latest Foodservice Trends
Technomic hosted their Trends and Directions Conference in Chicago in July, where the research firm discussed a few trending topics supported by field evidence, including topics pertaining to millennials, customization, etc. Click here for more details!

Healthcare Foodservice Providers Seek Improvement
Commands for cost reduction and quality advancements are pushing healthcare foodservice providers to find alternative operational methods in the kitchen. Click here to learn more about how FE&S magazine says healthcare operators can expand.

Training Methods for Older Foodservice Workers
According to the U.S. Bureau of Labor Statistics, the amount of workers at ages 55-and-older will make up 24 percent of the work force by 2018. A group of graduate students conducted a study to predict the reactions of employees within this age group when it comes to implementing current standard training methods. Click here to learn more about their findings.