FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 233, srosenblatt@turkeyfed.org
or Leslee McGovern, Devine & Pearson
617-472-2700 ext. 137 lmcgovern@devine-pearson.com

WWW.EATTURKEY.COM Adds Tools for Chef Educators
National Turkey Federation unveils three lesson plan modules to complement culinary curricula

Washington, D.C. (August 11, 2003) - The National Turkey Federation (NTF) today announced the launch of three lesson plan modules for culinary educators on www.eatturkey.com. Developed in conjunction with the American Culinary Federation (ACF), the lesson plans are designed to enhance existing culinary curricula in both secondary and post-secondary settings. The curricula, which cover international cuisine, fabrication and nutrition, include turkey as a teaching tool.

ACF accredited culinary educators penned the modules. They are:

• International Cuisine: Turkey Travels the Globe, by Sarah Labensky CCP, director and associate professor at the Mississippi University for Women
• Turkey Fabrication and Application of Turkey Cuts, by Robert Garlough, MS, FMP, AAC, chef emeritus of Hospitality Education at Grand Rapids Community College.
• Nutrition: A Contemporary Approach to Turkey's Nutritional Considerations for Foodservice and Culinary Arts Educators, by Ronald Wolf, CCC, CCE, professor of culinary arts and hospitality management at Florida Community College at Jacksonville.

"Our research indicates an opportunity to add vital information to today's culinary curricula," comments Sherrie Rosenblatt, NTF's director of public relations. "Working with ACF and its accredited programs, we were able to identify key foodservice topics that relate to turkey and provide supplemental lesson plans that can stand alone or improve on existing training modules."

Chef educators and other interested foodservice professionals can access the modules by logging onto www.eatturkey.com and clicking on the "what's new" section through September 2003 or the "foodservice" section followed by the "foodservice manual & curricula" beginning in October 2003. PDF files of the curriculum modules will be accessible from the foodservice manual table of contents.

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.