Kendall College culinary students win gold medals at the 2011 ACF National Baron H. Galand Culinary Knowledge Bowl

For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held during the 2011 ACF National Convention at the Gaylord Texan in Dallas. The Kendall College team, representing ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.

(l. to r.) Students Jacob Clara, Gabriele Ausraite, Jacqueline Wallner, Robert Baki and Paige Rogers with chef Dina Altieri

The Baron H. Galand Culinary Knowledge Bowl—which celebrates its 20th year in 2011—tests the acumen of culinary-arts students via a “Jeopardy”-style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987.

Ocean County Vocational Technical School student wins top award at Dessert Wars competition

At Branches restaurant in West Long Branch, New Jersey on May 24, OCVTS student Ashley Johnson received the Top Student Award at the Dessert Wars competition. Johnson assisted team coach, OCVTS pastry arts instructor, chef Dennis Melia, in creating the sugar show piece for the event. Chef Joe, basic foods instructor, Barry Ward, an adult evening school student, and Johnson worked long hours after school to learn the basics of sugar with chef Melia.

Melia says, "The techniques that I shared with my students were the result of the great masters classes that the French Pastry School provided for culinary instructors at the FENI Summit in February in Chicago. All of the students involved worked really hard and prepared desserts, artisan chocolates and petit fours for a thousand guests."

The proceeds were donated to the The FoodBank of Monmouth and Ocean Counties. The event was sponsored by 94.3 the Point radio station.

Walla Walla Community College culinary arts Student Kristin Swaggart wins ACF’s Be Like "Mike" Contest

Kristin Swaggart of Kennewick, Wash., a culinary-arts student at Walla Walla Community College, Walla Walla, Wash., was named winner of the American Culinary Federation’s (ACF) Be Like “Mike” contest and will shadow ACF National president Michael Ty, CEC, AAC, at the 2011 ACF National Convention, July 22-26, in Dallas. Airfare, accommodations and a full registration to the convention will be provided.

Swaggart was selected as winner of the Be Like “Mike” contest from four other semifinalists. Eligible applicants had to be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an American Culinary Federation Education Foundation apprenticeship program; an ACF member; and at least 18 years old. Entrants had to submit a signed letter of endorsement from their department chair and/or school/apprenticeship director, as well as a 500-word essay describing why they aspire to be a culinary leader and how shadowing Ty at the 2011 ACF National Convention would help them reach their goal.

Swaggart, a member of ACF Northwest Wine Country Chapter, is pursuing her Associate in Applied Arts and Sciences Degree in Culinary Arts from Walla Walla Community College. She recently participated in ACF’s Western Regional Baron H. Galand Culinary Knowledge Bowl as a member of the Walla Walla Community College team. While the team did not claim the regional title of this “Jeopardy”-style tournament that tests students’ culinary knowledge, they represented their school and ACF chapter well against the other six competing teams.

The following applicants were semifinalists in the contest: Sierra Grden of Walla Walla, Wash., a student at Walla Walla Community College, and a member of ACF Northwest Wine Country Chapter; Ryan Manning of Burke, Va., a student at J. Sargeant Reynolds Community College, Richmond, Va., and apprentice at Colonial Williamsburg Foundation, Williamsburg, Va., and a member of ACF Virginia Chefs Association; Alijose Prieto of Davie, Fla., a student at McFatter Technical Center, Davie, and a member of Fort Lauderdale ACF Inc.; and Amy Ramirez of Roseville, Calif., a student at Institute of Technology, Citrus Heights, Calif., and a member of ACF California Capital Chefs Association.

Visit www.acfchefs.org. 

Women Chefs & Restaurateurs seeks nominations for 2011 Educator of the Year

Madison, Ala.-based Women Chefs & Restaurateurs is now accepting nominations for the annual Educator of the Year Award. Recipients will be honored during the Women Who Inspire Awards Gala on Sunday, November 6, 2011, during the 2011 WCR National Conference in Cambridge, Mass.  

This award recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Former recipients are Brigid Flanigan (2010), Southern New Hampshire University, Manchester; Peggy Ryan (2009), the Kendall College School of Culinary Arts, Chicago; Louise Hoffman (2008), New York City College of Technology; and Eve Felder (2007), The Culinary Institute of America, Singapore.

A committee of culinary professionals will evaluate all entries and select the finalists for WCR's 2011 Educator of the Year based on the career and accomplishments of each nominee. WCR members will select the award winner from among finalists. Nominees do not have to be members of WCR to be eligible, and anyone may nominate a candidate.  Click here to make a nomination.

For your nomination to receive full consideration, please provide complete and thorough answers to all questions included on the online form. WCR will contact you if additional materials are needed to support your nomination. Materials such as press kits will not be considered. Do not send photos of the nominee; otherwise, she will be disqualified.

All nominations must be received no later than Friday, July 1, 2011, to be considered.

For more information or questions regarding a specific individual's eligibility, contact WCR at (877) 927-7787 or admin@womenchefs.org.

French Pastry School's Jacquy Pfeiffer 2011 Pastry Hall of Fame inductee

On Monday, June 6, 2011, Dessert Professional Magazine held their 18th annual awards ceremony honoring the Top Ten Pastry Chefs in America in New York City, with KitchenAid as a sponsor to the event. Chef Jacquy Pfeiffer, co-founder and academic dean of student affairs of The French Pastry School of Kennedy-King College, was awarded the "Top Ten" honor in 1996 and again in 1997. This year, Pfeiffer was the 2011 Pastry Hall of Fame inductee.

 

Jacquy Pfeiffer (second from left) with his wife Rachel Beaudry (far left), and directors of the acclaimed documentary, Kings of Pastry, which features Pfeiffer, D.A. Pennebaker and Chris Hegedus.

Chef Jacquy's efforts include co-founding The French Pastry School with Chef Sébastien Canonne, M.O.F. After establishing the 24-week L'Art de la Pâtisserie, Professional Pastry and Baking Program, they went on to create the 16-week L'Art de Gâteau, Professional Cake Decorating and Baking Program, which began in August, 2010; and most recently, the 8-week L'Art de la Boulangerie, Artisanal Bread Baking Course, which saw its inaugural course begin on May 31, 2011.

2011 Top Ten Pastry Chefs of the Year (left to right): Antonio Bachour, Ron Paprocki, Tariq Hanna, Oscar Ortega, Jerôme Landrieu, Yoni Morales, Sylvain Leroy, Jean-François Suteau, Heather Carlucci-Rodriguez, and Francisco Migoya.

This year's Top Ten Pastry Chefs include Antonio Bachour, executive pastry chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami; Heather Carlucci-Rodriguez, pastry chef, PRINT at the Ink Hotel, New York, NY; Tariq Hanna, pastry chef and owner, Sucre, New Orleans, LA; Sylvain Leroy, pastry chef and technical advisor, Paris Gourmet, Carlstadt, NJ; Francisco Migoya, associate professor, The Culinary Institute of America, Hyde Park, NY; Jerome Landrieu, pastry chef and director, Barry Callebaut Chocolate Academy, Chicago, IL; Yoni Morales, executive pastry chef, Ark Las Vegas Restaurant Corp., Las Vegas, NV; Oscar Ortega, pastry chef and owner, Atelier Ortega, Jackson Hole, Wyoming; Ron Paprocki, executive pastry chef, Gordon Ramsay at The London, New York, NY; Jean-Francois Suteau, executive pastry chef, The Beverly Hills Hotel, Beverly Hills, CA.

Kendall College student wins first-ever scholarship from Michelin

Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. The scholarship program is sponsored by Michelin, publisher of the world-renowned restaurant rating systems and guide. Nguyen received a $5,000 culinary scholarship and a stage at her choice of the chef judges’ establishments; she chose an externship Eric Ripert's Le Bernadin in New York City. The student competition, hosted by Kendall College on May 23, was evaluated by top Chicago chefs - and Ripert, who was a surprise celebrity guest chef - whose restaurants are featured in The MICHELIN Guide Chicago 2011.

Twelve students each prepared one of five famous dishes from legendary Chicago restaurants using their own methods and techniques. The contestants chose dishes from restaurants recognized by Michelin in The MICHELIN Guide Chicago 2011: The Purple Pig (Bib Gourmand), Blackbird (one Michelin star), NAHA (one Michelin star), Spiaggia (one Michelin star) and Avenues (two Michelin stars). 

Nguyen, a 23-year-old international student from Vietnam, prepared her rendition of Pig’s Tails Braised in Balsamic from The Purple Pig. She will graduate from Kendall in December 2011 with a bachelor’s degree in Hospitality Management and already received her associate degree in Culinary Arts in September 2010.

Judging the dishes were Jimmy Bannos and Jimmy Bannos, Jr., of The Purple Pig and Heaven on Seven; Curtis Duffy of Avenues; Paul Kahan of Blackbird; Tony Mantuano of Spiaggia; Carrie Nahabedian of NAHA; Christopher Koetke, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts; and Eric Ripert of New York City’s Le Bernardin, one of only nine restaurants in the United States to hold three Michelin stars. 

Visit http://www.kendall.edu.

Saputo and the CIA team up for the First Annual Pizza Cook Off

More than 700 students from Hyde Park’s campus at The Culinary Institute of America rallied around six teams who showcased their tastiest pizzas during the 1st Annual Pizza Cook Off, presented by Saputo Cheese USA Inc. on Sunday, May 1.

All contestants used Saputo’s family of brands including Saputo Premium Gold Mozzarella Cheese, Stella Cheese, and Frigo Cheese. Team Mustache earned the $1,000 first prize as well as the awards for People’s Choice and Showmanship with their traditional Margherita Pizza featuring Stella Toppers Fresh Mozzarella Cheese.

Saputo's Sean Mason (far left) and Jeffrey Bell (far right) flank the winning Team Mustache

Six team finalists were judged by a group of eight pizza and culinary experts. A $500 second prize went to team Rat-pa-tootie, while the $250 third prize was awarded to team Arrabiata.
 
Visit www.saputousafoodservice.com.
  

Kraft Foodservice awards $10,000 in scholarships in the Future Chefs of GREY POUPON Student Culinary Competition at The Culinary Institute of America

Kraft Foodservice awarded $10,000 in scholarship money to four students at The Culinary Institute of America (CIA) at Hyde Park during the Future Chefs of GREY POUPON Student Culinary Competition held at the culinary school’s campus on April 4.  Thitid Tassanakajohn received the first-place prize of a $5,000 scholarship for his recipe, Blossom Tempura Club Sandwich with Classic Dijon Mustard Emulsion, Grilled Pork Belly and Sliced Ribeye Steak. As the first-place winner, in addition to his $5,000 scholarship, Thitid also has the chance to be featured in a Kraft Foodservice trade advertisement.

Students were asked to take the concept of a traditional club sandwich to a new level and develop exciting and unique recipes. Additionally, each recipe had to highlight GREY POUPON Classic Dijon or GREY POUPON Country Dijon Mustard as the featured ingredient.

 

Thitid’s Blossom Tempura Club Sandwich recipe impressed the judges with its creative use of GREY POUPON in a mustard emulsion that worked well with both the grilled pork belly and ribeye steak on the sandwich.  Born in Bangkok, Thailand, Thitid’s culinary creations and aspirations are heavily influenced by his heritage. Armed with an M.B.A in hospitality management, Thitid wants to introduce a new level of Thai food to the world and eventually open his own fine dining Thai restaurant after attending the culinary college.

Recipes developed by the other student finalists who were also awarded scholarship prizes were these:  Seared Prosciutto Sandwich with Mustard Infused L’Orly Onion Rings, the second-place recipe by José Frayre for which he was awarded $3,000; Lobster Schnitzel and Arugula Club on Hazelnut Bread with Mascarpone Mustard Sauce, Tomato Baked Fontina Dip and Dijon Potato Salad, for which Brooke Maynard was awarded third place and $1,000; and GREY POUPON Dijon Mustard Pretzel Club, which earned Eric Hollandsworth fourth place and $1,000.

The judges for the competition were chef Phil Crispo, assistant professor in culinary arts at The Culinary Institute of America at Hyde Park; chef Michael Siry, culinary director of branded restaurants NYC; and Chef Ken Samuels, executive chef at Avon Pavilion.  Students were judged on taste and use of GREY POUPON, along with creativity and appearance.

Visit kraftfoodservice.com.

Sullivan University honors Lemaire Restaurant chef Walter Bundy

Sullivan University’s National Center for Hospitality Studies (NCHS) honored Richmond, Va. chef Walter Bundy of the Jefferson Hotel’s Lemaire Restaurant with the prestigious Distinguished Visiting Chef award on Thursday, May 19. As recipient of the award, chef Bundy performed a series of cooking demonstrations and question and answer sessions offered exclusively to Sullivan University students.

L - R: Sullivan University NCHS acting director David Dodd, Lemaire executive chef Walter Bundy (middle) and NCHS culinary arts department chair Allen Akmon (photo credit: Estes Public Relations)

Bundy’s farm-to-table philosophy stems from his childhood experiences on the family farm where his appreciation for garden-fresh ingredients and wild game was cultivated. During college, Bundy helped open The Blue Point Restaurant – well known for its use of fresh local ingredients - on the Outer Banks of NC and later accepted a position at Mark Miller’s Coyote Café in Santa Fe, NM. After completing a degree in culinary arts at the New England Culinary Institute, Bundy worked with renowned chef Thomas Keller at the legendary French Laundry. Bundy has been featured at the James Beard House in New York, the Chesapeake Bay Wine Classic Gala dinner in Virginia Beach, and Food Network’s Food Nation with Bobby Flay.

In 2001, he joined the Jefferson Hotel as the executive chef of Lemaire. His farm-to-table menu continues to showcase his commitment to creating upscale Southern cuisine and features produce from local purveyors and the hotel’s urban garden. Bundy’s urban garden is in its third season of providing ingredients for daily specials to the restaurant, furthering his vision of creating a fresh, sustainable menu. Under his culinary guidance, Lemaire was named one of the country’s “Best New Restaurants” in 2009 by Esquire magazine.
 
Visit www.sullivan.edu.
 

Sullivan University student Kara Schnaus wins Creekstone Farms burger competition at Taste of Derby

On Thursday, May 5 at the second annual Taste of Derby, three Sullivan University students participated in a burger competition sponsored by Creekstone Farms. Chef judges Bobby Flay, Kent Rathbun and Jo-Jo Doyle awarded Kara Schnaus the $5,000 scholarship prize for her Kara’s B-5 Burger. The original recipe featured Creekstone Farms Black Angus ground chuck seasoned with garlic and jalapeño, spicy mayonnaise, caramelized onions and Swiss cheese served on an onion poppy seed bun.

Celebrity chef judge Bobby Flay and Sullivan University student Kara Schnaus

The three contestants were given a pantry of items and 30 minutes during the Taste of Derby celebration to create their signature burgers. The winning recipe is available upon request.  

Visit www.sullivan.edu.

L’Academie de Cuisine graduate wins Oustanding Pastry Chef of the Year

Angela Pinkerton, an alumna of L’Academie de Cuisine (LAC) professional pastry arts program won Oustanding Pastry Chef of the Year at the James Beard Awards ceremony in New York City. "This talented young woman brings her creativity and dedication to her craft every day,” said Chef Francois Dionot, founder and director of L’Academie de Cuisine. 

Pinkerton graduated from LAC’s professional pastry arts program in 2006. Before she ever knew she wanted to be a pastry chef, Pinkerton majored in biology at Kent State. She began her career in pastry while in college decorating cakes at a local bakery. After graduating, she decided to become a pastry chef and enrolled in LAC’s pastry arts program.

From L’Academie, Pinkerton completed her externship in the pastry kitchen of The Ritz-Carlton in Arlington, Virginia before making the move to New York City where she eventually became executive pastry chef at Eleven Madison Park. At this four-star restaurant Angela collaborates closely with chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious, perfectly complementing the restaurant’s modern French cuisine.
 
Visit www.lacademie.com.

California sweeps culinary and management competitions at the 10th Annual National ProStart Invitational

Newport Harbor High School set a record by winning both the culinary and management competitions at the National Restaurant Association Educational Foundation’s (NRAEF) 10th Annual National ProStart Invitational. The high school student teams from California were crowned champions on May 1, 2011 in Overland Park, Kan. The NRAEF and partner colleges and universities awarded more than $1.4 million in scholarships to the first- through fifth-place teams to pursue their education in foodservice and hospitality programs.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place culinary competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

The talented students from Newport Harbor High School beat out 315 other ProStart high school students from 40 states and territories to rise to the top. In the ten years since the National ProStart Invitational debuted, California is the first state to place first in both the culinary and management competitions.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place management competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

Olathe District Schools of Kansas earned second place honors, and South Forsyth High School of Georgia came in third place. Fourth place honors were awarded to Wando High School in South Carolina and Puyallup High School of Washington took home fifth place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes using only two butane burners, and were judged on categories including taste, knife skills, safety, sanitation and teamwork.

In the management competition, second place went to Cloudcroft High School of New Mexico. The team from Watauga High School in North Carolina won third place. Fourth and fifth places were awarded to Plymouth-Canton Educational Park of Michigan and Eastside High School in FL, respectively. Teams developed an original restaurant concept, and applied critical thinking skills to challenges restaurant managers face in day-to-day operations.

In 2011, more than $1 million in scholarships will be awarded to winning students on Sunday, May 1st. 

Visit www.prostart.restaurant.org.

Four students receive Faces of Diversity scholarships from National Restaurant Association Educational Foundation and PepsiCo Foodservice

On Tuesday, April 12, the National Restaurant Association Educational Foundation (NRAEF) and partner PepsiCo Foodservice awarded four scholarships to future leaders in the restaurant industry as part of the 2011 Faces of Diversity Awards program. The $2,500 Faces of Diversity Scholarships were presented to students who have excelled academically at their respective colleges or universities and are pursuing careers and the restaurant and foodservice industry.

The program, created by the NRA in partnership with PepsiCo Foodservice, celebrates diversity in the restaurant and foodservice industry. The awards and scholarships were presented before hundreds of restaurateurs last week at the Association's annual Public Affairs Conference in Washington, D.C.

Xavier Teixido, NRAEF vice chair and owner of Harry’s Savoy Grill, presented the scholarships to the following students at the Faces of Diversity Awards ceremony: 

•  Dylan Flanders started his culinary education in high school as the president of his chapter of Skills U.S.A. and is now currently a freshman at Johnson & Wales. His strong passion for cooking and travel inspires him to travel to gain experience in international cuisine and using that expertise to eventually open his own restaurant in New York City. In addition to maintaining a 3.84 GPA, while in high school, Dylan also gave his time to work with autistic children in a horse riding program. The program supervisor described Dylan as one of those people you meet “once in a lifetime” because of his dedication, confidence and skill. 
• Gabrielle Jenkins is a freshman at Johnson & Wales Culinary Arts, Foodservice Management program. She worked hard in high school to earn her ProStart National Certificate of Achievement and hopes to apply those skills to being a chef and a restaurateur. Gabrielle gets her drive and passion from her father who, despite having multiple surgeries and health concerns, has always demonstrated courage and devotion to living life to the fullest. Her high school teacher speaks highly of Jenkins’ leadership and a tenacious work ethic and her ability to be both creative and organized. While doing an internship at the Rumor Mill in Maryland, Gabrielle was able to contribute menu items that received accolades from staff and was also part of the winning team at an employee cook-off contest.  
• Shantell Liberato is a junior working towards a degree in Restaurant Institutional Management at The Pennsylvania State University. Shantell’s success began in high school as she served as president of her class and exceeded academically. She is building her career in the foodservice industry because she wants to impact the lives of strangers in a positive way. Liberato believes “that understanding different backgrounds, cultures, morals, and beliefs should be the ultimate goal for everyone entering this industry.”
• Marvin Lopez, a freshman at Johnson & Wales, Marvin credits his father, who immigrated to the United States from Mexico, for teaching him the value of hard work and a positive attitude. Marvin has demonstrated that he has the capacity and commitment to be successful in this industry as a participant in the ProStart program, which gave him valuable competition experience on a national level. Someday Marvin hopes to own his own restaurant. 

Left to right: Doug Allison, senior director, PepsiCo Foodservice; Xavier Teixido, owner, Harry Savoy's Grill and vice chair of the Board of Trustees for the NRAEF; Shantell Liberato, scholarship winner from Penn State University; Gabrielle Jenkins, scholarship winner from Johnson & Wales; and Roz Mallet, president/CEO, PhaseNext Hospitality and vice chair of the Board of Directors for the NRA

NRAEF scholarships are made possible through the philanthropic support of individuals and corporations from all sectors of the restaurant, foodservice, hospitality and education industries. Five years after receiving their scholarships, more than 80 percent of NRAEF scholarship recipients are still studying and/or working in the foodservice industry. Visit www.nraef.org/scholarships or call 800.765.2122 ext. 6738.

For more information on the Faces of Diversity Awards program and this year's winners, visit www.restaurant.org/diversity.

Kendall College School of Culinary Arts students win American Culinary Federation Regional Knowledge Bowl

A team of five students enrolled in the Kendall College School of Culinary Arts has won the Baron H. Galand Culinary Knowledge Bowl, marking the second time a Kendall College team has taken top honors. The team also took home gold medals at the American Culinary Federation’s (ACF) 2011 Central Regional Conference in New Orleans, April 19.

The Kendall College team, consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed for five-and-a-half hours against 12 teams from foodservice-training programs at schools throughout ACF’s Central Region stretching from Minnesota to Louisiana. 

Front row (l to r): Jacqueline Wallner (captain), Paige Rogers, Dina Altieri (coach)
Back row (l to r): Gabriele Ausraite, Jacob Clara, Robert Baki

As Central Regional champion, Kendall’s team will compete for the national title against three other regional finalists on July 24 at the ACF’s 2011 National Convention in Dallas. The team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2011. 

The Knowledge Bowl tests the acumen of culinary-arts students via a “Jeopardy”- style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987.

Sullivan University honors Richmond, Va. chef of Lemaire Restaurant, Walter Bundy

Sullivan University’s National Center for Hospitality Studies (NCHS) will honor chef Walter Bundy of Lemaire Restaurant, located in the Jefferson Hotel in Richmond, Va., with the prestigious Distinguished Visiting Chef award on Thursday, May 19. As recipient of the award, Bundy will present on-campus cooking demonstrations in addition to a question and answer session held exclusively for Sullivan University students.

  

Designed to connect today’s aspiring culinarians with industry leaders, The Distinguished Visiting Chef Series has been recognizing three top chefs annually since its inception in 1988. Bundy will be the 40th recipient of the award, joining an impressive roster of chefs that includes Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

“We are honored and excited to welcome chef Bundy to Sullivan University and to present him with the Distinguished Visiting Chef award,” said chef Tom Hickey, director of the NCHS. “He brings an innovative and modern style to traditional Southern cuisine and I look forward to our students having the opportunity to experience his approach to cooking firsthand.”

Visit www.sullivan.edu.

CIA faculty member and 21 alumni earn James Beard Award nominations

 

Chef Francisco Migoya, associate professor in baking and pastry arts at The Culinary Institute of America (CIA), has been nominated for a 2011 James Beard Foundation Award in the "Cooking from a Professional Point of View" category for his book The Modern Café (John Wiley & Sons, 2010). Chef Migoya teaches Café Operations as the instructor and executive chef in the Apple Pie Bakery Café, one of five public restaurants on the CIA's Hyde Park campus.

CIA graduates are nominees throughout the broadcast media, restaurant, and chef award categories. Twenty-one alumni earned nominations, with two—Duff Goldman '98 and Rajat Parr '96—each receiving a pair of nominations.

Other graduates among the high-profile award nominees are Gary Danko '77 for Outstanding Chef; Mario Carbone '00 and Rich Torrisi '00 for Best New Restaurant; and Aaron London '00, Thomas McNaughton '04, and Sue Zemanick '01 for Rising Star Chef of the Year. Eight more CIA alumni are nominees for Best Chef awards in various regions of the United States.

The college's Board of Trustees is also well-represented among this year's Beard Foundation honorees. Board member Thomas Keller is a nominee for the Outstanding Service Award at Per Se in New York City. Chairman Emeritus Nick Valenti, CEO of Patina Restaurant Group, is being inducted into Who's Who of Food & Beverage in America. And, Trustee Emeritus Kevin Zraly is the 2011 recipient of the foundation's Lifetime Achievement Award.

The James Beard Foundation announced the nominees for this year's awards on March 21. Award winners will be announced in New York City on May 6 for books and media and May 9 for restaurants and chefs.

Three chefs from Le Cordon Bleu College of Culinary Arts inducted into Chaîne des Rôtisseurs

At a dinner hosted at the school on Friday, February 25, three top chefs from the Le Cordon Bleu College of Culinary Arts [Orlando] were recently inducted as Professional Chef Rôtisseurs in the renowned French International Gastronomy Association, the Chaîne des Rôtisseurs.

The newly inducted Professional Chef Rôtisseurs include Chef Edward Leonard, CMC, executive chef, an accomplished author of seven culinary books and one of only 72 Certified Master Chefs (CMC) in the U.S; Chef Jean Rene Thiery, a chef instructor who has served as executive chef of three different restaurants in France and in the U.S. and began his culinary career at the age of 18. He received a diploma of French Master Pastry Chef in 1981; and Chef Richard Barth, lead culinary instructor.

Left to right: Chef Barth, Chef Leonard and Chef Thiery

 This is a significant occasion for Le Cordon Bleu as the Chaîne actively encourages the raising of catering standards and the training of future chefs. In addition, the national chapter of Chaîne des Rôtisseurs provided a $1,000 scholarship to the college.

For more information, visit www.Chefs.edu.

Marco Bahena of Kendall College named winner of 9th annual S.Pellegrino Almost Famous Chef Competition

On March 13th, Marco Bahena, of Kendall College, was named the winner of the 9^TH annual S.Pellegrino Almost Famous Chef Competition at the finals event held at The Culinary Institute of America at Greystone in Napa Valley, Calif. A celebrity panel of judges awarded the top prize to Marco for his signature dish.

Marco Bahena with his winning dish

The event was hosted by Gail Simmons, Food & Wine special projects director and Bravo's “Top Chef” judge and host, and Ralph Pagano, the executive chef at STK Miami, finalist from “Hell’s Kitchen,” season one, and host of the internationally broadcast travel show, “Pressure Cook.”

Judging the three days of competition were a panel of celebrity chefs and media: chefs Michel Richard of Citronelle, Rick Moonen of rm Seafood, Tony Mantuano of Spiaggia, Jean Joho of Everest, Gary Danko of Gary Danko Restaurant, Brooke McDougall of ByMark Restaurant and Napa’s own, Bob Hurley. The chefs were joined by an elite group of media: Dana Cowin of Food & Wine magazine, Sophie Gayot of Gayot.com, Mitchell Davis of The James Beard Foundation and Bonnie Stern of The National Post. 

Marco with judge Ralph Pagano

Marco’s prizes included a $10,000 cash prize for winning as well as $3,000 for his winning signature dish of Mediterranean Lamb Loin, a year-long paid apprenticeship with a participating chef judge of his choice and the title of 2011 S. Pellegrino Almost Famous Chef.

In addition to vying for the top prize, the 10 competitors also competed in a Mystery Basket Competition and were voted on by fans and attendees for the People’s Choice and Acqua Panna Fan Favorite Awards. Marco won the $3,000 Signature Dish prize for his recipe, Mediterranean Lamb Loin. Jean-François Daigle of The George Brown Chef's School won the Mystery Basket competition, earning him  $3,000, for a dish he created with the surprise ingredients featuring pork loin. Elizabeth Freer from the Culinary Institute of Charleston won the People’s Choice Award, taking away $3,000 for her signature dish, Rabbit Two Ways: Pecan and Spice Encrusted Rabbit Tenderloin with Sweet Braised Rabbit Ravioli and a Baby Spinach, Radicchio Sauté. And Emma Louth from Drexel University scored $3,000 for wowing the online audience with her dish.

“I am thrilled to be named the winner, especially by this amazing panel of judges,” said Marco Bahena. “Not only was it an incredible experience competing against nine really talented competitors, but to be able to cook in one of the most prestigious kitchens in the world and be mentored by such a talented group of chef and media judges for the weekend – I couldn’t have asked for a better jump-start to my career.”

Marco in action

For more information on the competition and to view Marco’s biography and winning recipe, visit www.almostfamouschef.com, www.thesparklinglife.com, become a fan on Facebook (www.facebook.com/almostfamouschef) or follow the competition on Twitter at AFChefComp.

The Foundation of the National Association of Catering Executives to award $20,000 in undergraduate scholarships this year

the Foundation of the National Association of Catering Executives (NACE) has expanded its Vince DeFinis Scholarship program for undergraduate students and will award $20,000 in undergraduate scholarships to five students in summer 2011.

 

A total of five presentations will be made at the NACE annual convention, Experience! 2011, in Reno-Tahoe. The Foundation will award the $10,000 Vince DeFinis Scholarship grant, as well as four, $2,500 Foundation Scholarship Awards. Students must maintain a 3.0 GPA and be enrolled as a full-time student to be eligible for the scholarship. The recipient will also receive complimentary student membership in the National Association of Catering Executives.

 

Applicants must be currently enrolled as a full-time student (12 credits or more) in an accredited hospitality, culinary or related program. Students must have completed 60 credits to be eligible. Judging will be based on an essay and two letters of reference, which must be included in the application. All applications must be submitted by May 1, 2011. The winners will be announced at the NACE Experience! conference, July 24-27, in Reno-Tahoe.

 

Students who are interested in applying for the scholarship may find more information at http://www.nace.net/galleries/education-documents/2011%20Application.pdf. DeFinis, who died in December 2007, was one of the co-founders of NACE and a visionary in the field of catering and special events. On June 3, 1958 in New York City, DeFinis helped found the Banquet Managers Guild, which would grow to become the National Association of Catering Executives. He spent his entire career dedicated to the profession and to seeing that NACE properly reflected and served its members. The scholarship honoring DeFinis was launched in 2008.

 

For more information, call 410-290-5410 or visit www.nace.net.

Allen High School and Prosper High School win Texas ProStart Invitational

On March 5, nine culinary arts teams and 14 restaurant management teams met in Austin at Le Cordon Bleu College of Culinary Arts to compete in the state finals of the Texas ProStart Invitational. Allen High School took first place in the culinary competition and Prosper High School placed first in the restaurant management competition.

The Texas ProStart Invitational was hosted by the Texas Restaurant Association Education Foundation. Only students enrolled in high school culinary arts programs utilizing the Texas ProStart program and curriculum were eligible to compete in the Invitational. 

The state competition capped off a month of competitions held across the state. Thirty-four culinary teams participated in regional culinary competitions in Dallas, Houston and San Antonio. The top three teams from each regional competition participated in the state competition.  Fourteen management teams competed at the same time, making for a very exciting day in high school culinary arts!

Winning culinary team, Allen High School

The Allen High School culinary team of Lucas Trahan, Matthew Konrad, Samantha March and Hillary Scott, led by their instructor Jordan Swim took first prize. Judges were impressed by their tasty cuisine and excellent team work. Their menu featured Thai Tortilla Soup with Lime Poached Shrimp; Spiced Flat Iron Steak with a Sweet Potato Jalapeno Gallete; and Crepe Gateau with Texas Grapefruit, Pineapple Mint Mousse and a Black Raspberry Reduction. Teams participating in the culinary competition were required to demonstrate their creative abilities through the preparation of a three-course meal in only 60 minutes. Others areas they were judged on were knife skills, chicken fabrication and safety and sanitation.

Restaurant management winning team, Prosper High School

Prosper High School’s restaurant management team of Jessica Ford, Sara Nichols, Kelli Smith and Kristi Stiles, led by instructor Katie Garms, placed first in the restaurant management competition with their 50’s-themed Jivin’ Jukebox diner concept. Teams participating in the restaurant management competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations.

More than $125,000 in scholarships was awarded to the winning teams courtesy of the International Culinary Schools at the Art Institutes, the Culinary Institute of America, Le Cordon Bleu and Johnson & Wales University.

Now the two teams will travel to Kansas to compete in the National ProStart Invitational April 29.

State Competition Results

Culinary

First Place             Allen High School, Allen, Texas

Second Place        Jefferson Davis High School, Houston, Texas

Third Place            Westside High School, Houston, Texas

Management

First Place             Prosper High School, Prosper, Texas

Second Place        Plano East High School, Plano, Texas

Third Place            Allen High School, Allen, Texas

The Texas ProStart Invitational competition was sponsored by: Auto-Chlor, Texas Beef Council, Texas Gas Service and US Foodservice. For more information, visit www.restaurantville.com.