John O’Neill named director of the School of Hospitality Management at Penn State

John O’Neill has been named the director of the School of Hospitality Management at Penn State. He succeeds Bert Van Hoof on July 1, 2011.

A member of the Penn State faculty since 2001, his research focuses on strategic management, lodging management and development, real estate valuation, work-life balance in the lodging industry, and hotel branding.

Prior to working at Penn State, O’Neill was an assistant professor, associate professor, and professor at Johnson & Wales University in Providence, Rhode Island, from 1994 to 2001. He was a visiting faculty member at Novgorod State University in Russia in 2000 and an adjunct faculty member at the University of Rhode Island in 1997. He has also worked in industry, notably as a senior associate for Coopers & Lybrand from 1991 to 1994; director of hotel market planning for Holiday Inn Worldwide from 1990 to 1991; manager and senior manager of hotel development planning for Marriott Corporation from 1988 to 1990; consultant and senior consultant for Laventhol & Horwath from 1985 to 1988; and front office manager and housekeeping manager for the Hyatt Corporation from 1984 to 1985.  

In addition to his professional and academic roles, O’Neill has been a consultant for dozens of companies, including the Darien Hospitality Group, Hilton Hotels, Marriott International, American Express, Citizens Bank, GMAC Commercial Mortgage, Kaplan Publishing, Prentice Hall, as well as a number of law firms.

O’Neill is the recipient of several awards, including a favorite professor award from Penn State, the Teacher of the Year Award from Johnson & Wales University, and excellence awards from the Marriott and Hyatt Corporations. He has given invited talks throughout the United States and has been quoted or mentioned in numerous media outlets, including The New York Times, USA Today, and Business Week.

The Chef’s Academy appoints chef Jeff Bane as dean of culinary education

The Chef’s Academy, the Culinary Division of Harrison College, a 108-year-old, nationally accredited institution that offers more than 30 degree programs in five schools of study, has appointed chef Jeff Bane MLD, CEC, CCE dean of culinary education North Carolina/curriculum program coordinator. In this position, Bane will assist instructors in developing learning styles and curriculums, inform students of their progress in the program, complete performance appraisals, and monitor grades, schedules and course loads.

Prior to joining The Chef’s Academy five years ago, Bane received his associate’s degree in culinary arts and bachelor’s degree in food service management from Johnson and Wales University’s Charleston, S.C. campus and holds an associate’s degree in pastry arts from The Chef’s Academy as well as a master’s degree in leadership development from Saint Mary of the Woods College in Saint Mary of the Woods, Ind. He served as an executive chef for ten years in Montana, Alaska, Utah, Idaho and Arizona. Bane spent three years overseas working at resorts in New Zealand, France and Austria. He also spent a summer in the Balearic Islands of Spain as a private chef.

Bane grew up in Fort Wayne, Ind. and now resides in Morrisville, N.C. He is involved in many professional organizations, including the National Ice Carving Association, the American Culinary Federation, the American Homebrewers Association and the World Association of Chefs Societies. In 2010, Bane was named American Culinary Federation Indianapolis Chef Educator of the Year.

Lexington College appoints Dean Mary K. Hunt as its new president

Dean Mary K. Hunt has been appointed the 6th president of Lexington College by its Board of Directors. For the past three years Dean Hunt has served as academic dean of the College and prior to that was a management faculty member. She will assume her role as president in the summer of 2011.

Dean Mary K. Hunt

After fourteen years, president Susan Mangels will leave the presidency of Lexington College at the end of this academic year. Mangels will continue to support Lexington by serving as a trustee of the College.

Dr. Jolene Birmingham, Lexington mathematics and statistics faculty member will be the next academic dean of Lexington College. To this position, Dr. Birmingham brings extensive academic credentials, a passion for education and a resolved commitment to the excellence of Lexington College.

Heather Roth appointed admissions director, L'Academie de Cuisine's Professional Culinary and Pastry Arts Programs

Heather Roth has been appointed admissions director for the professional Culinary and Pastry Arts Programs at LAC.

“Heather’s background in pastry coupled with her management skills and knowledge of the Washington restaurant scene will bring a profound strength to our growing admissions department,” said founder and president, chef Francois Dionot.

In 2008, Roth won the award for “Pastry Chef of the Year” by the Restaurant Association of Metropolitan Washington (RAMW). She has received numerous awards during her tenure as a pastry chef including Star Chefs “Rising Star” award in 2006 and Gayot.com’s “Top Five Pastry Chefs” nationwide. In 2010, Roth competed as a contestant on the premier season of the new Bravo series, "Top Chef: Just Desserts."

Visit www.lacademie.com.

Regional president of The Chef's Academy, Jayson M. Boyers, joins N.C. Hospitality Education Foundation

The Chef’s Academy, the Culinary Division of Harrison College, has announced that regional president Jayson M. Boyers has joined the North Carolina Hospitality Education Foundation (NC HEF). The nonprofit organization was established in 2003 by the North Carolina Restaurant and Lodging Association (NCRLA) to provide the resources necessary to build an educated, strong and committed workforce for the state’s hospitality and tourism industry. The NC HEF provides scholarships and grants to assist individuals who are pursuing educational programs in the hospitality and tourism fields.

Jayson M. Boyers

“I am proud to join the N.C. Hospitality Education Foundation,” said Boyers. “I have devoted much of my professional career to the advancement of education in the hospitality industry, and this new opportunity will allow me further involvement in improving education for this workforce.”

For more information regarding the NC Hospitality Education Foundation, visit http://www.ncrla.biz/displaycommon.cfm?an=2. For more information about The Chef’s Academy, visit http://www.thechefsacademy.com.

Gersten named Kendall College president

Kendall College in Chicago has named Dr. Karen Gersten, interim president since March, as its president. Gersten, who has been with Kendall for three years, formerly was provost of the college.

Prior to joining Kendall, Gersten spent more than 20 years at Roosevelt University in Chicago, most recently as associate provost for academic programs and distance learning. Gersten earned her Ed.D. in education from Northern Illinois University, DeKalb, and her Master of Education and bachelors from the University of Illinois, Urbana-Champaign.

Click here to read Gersten's article about assessment in culinary education from the summer issue of Chef Educator Today.

James named conti professor at Penn State School of Hospitality

The Penn State School of Hospitality Management (SHM) has named Everette James, secretary of the Pennsylvania Department of Health, as the conti professor of hospitality management in Penn State's College of Health and Human Development, starting in the spring semester of 2011.

As a top health regulator, James leads the state agency that regulates all of the commonwealth's hospitals, nursing homes and managed care plans; operates sixty state health centers; and carries out numerous disease prevention and control programs. He has led statewide efforts to improve nutrition environments in school cafeterias and vending machines. He also created the Active Schools program, which works with schools to engage children in daily physical activity.

Conti professors supplement Penn State SHM faculty with industry knowledge and expertise, serve as advisors to the director of the school and interact with students in educational forums. They visit the school to present guest lectures in hospitality management. For more information, visit www.hhdev.psu.edu/shm.

The Chef's Academy names regional president

The Chef's Academy, the culinary division of Harrison College, has named Jayson M. Boyers regional president. Boyers (pictured) is charged with heading up both the Indianapolis and Triangle, Ind., campuses.

Before joining The Chef's Academy, Boyers most recently was a disbursement specialist at American United Life Insurance Co. in Indianapolis.

For more information about The Chef's Academy, visit www.thechefsacademy.com.

NCHS alumnus joins The Bakery at Sullivan University

Sullivan University's National Center for Hospitality Studies (NCHS) hired alumnus Robin Richardson as head chef and manager of the school's retail bakery, The Bakery at Sullivan University.

After earning her degree from Sullivan University in 2009, Richardson (pictured) joined the team at Desserts by Helen in Louisville's Highlands neighborhood. At The Bakery, she will offer customers full-size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

"It is so exciting to be returning to my alma mater to run The Bakery at Sullivan University," Richardson said in a statement. "Baking is my outlet for creativity, and I am happy to share my inspiration with our wonderful customers."

Chan named dean of Cornell hospitality school

Chris Chan has been named the dean of the Cornell-Nanyang Institute of Hospitality Management (CNI), as well as professor of accounting at the Cornell School of Hotel Administration.

Chan is currently an associate professor of accounting as well as assistant dean and director of MBA programs at the University of Hong Kong. At Cornell, Chan will provide academic, intellectual, strategic and administrative leadership as well as further elevate the CNI brand in Asia. He also will direct CNI's 12-month master of management in hospitality program and strengthen corporate relations. Chan, who will be based in Singapore, will begin his duties in November.

The Cornell-Nanyang Institute of Hospitality Management is an alliance between the Cornell School of Hotel Administration and the Nanyang Technological University's Nanyang Business School. For more information, visit www.cni.ntu.edu.sg.

Master chef Leonard joins Le Cordon Bleu staff

Le Cordon Bleu Schools hired Edward Leonard, CMC, WGMC, AAC, as vice president and corporate chef for Le Cordon Bleu Schools in North America. In his new role, he is responsible for faculty training and development as well as providing hands-on leadership for all 17 Le Cordon Bleu campuses throughout North America.

Leonard joins Le Cordon Bleu from Westchester Country Club in Rye, N.Y., where he was assistant general manager and director of culinary operations. One of just 72 certified master chefs in the U.S., Leonard also is the immediate past president of the American Culinary Federation and has worked in the foodservice industry for the past 25 years. For more information, visit www.chefs.edu.

Lomanno named conti professor at Penn State School of Hospitality

The Penn State School of Hospitality Management named Mark V. Lomanno, president of Smith Travel Research Inc. (STR) the school's 71st conti professor.

Conti professors visit the school to interact with students and faculty, present guest lectures in hospitality and foodservice management and speak at graduate and undergraduate colloquia. The School of Hospitality recently hosted a two-day program that included six classroom presentations from Lomanno and an industry reception for students, alumni and local industry leaders.

STR Global tracks supply and demand data for the hotel industry and provides market share analysis for major international hotel chains and brands. As president, Lomanno sets company policy while overseeing daily operations. He also serves on the advisory boards of the Hospitality Sales & Marketing Association International Foundation, The Center for Hospitality Research at Cornell University and Travel Industry of America.

World baking champion Zimmerman joins FPS faculty

Master chef-instructor and world baking champion Pierre Zimmermann (pictured, below) has joined the faculty at the French Pastry School (FPS) of Chicago. Zimmerman and his family will move to Chicago from Alsace, France, this fall, where he will share his knowledge of bread and viennoiseries in FPS' L'Art de la Pâtisserie professional pastry and baking program.

Zimmerman was named world baking champion after winning the Coupe du Monde de la Boulangerie in 1996, and again in 2008 as the coach for the French team. In 2004, he received the Bretzel d'Or award for promoting Alsatian culture around the world. For more information, visit www.frenchpastryschool.com.

RAM Education Foundation names Dionot board member

Patrice Dionot, co-owner and administrative director of L'Academie de Cuisine, was appointed member of the board of the Restaurant Association of Maryland Education Foundation (RAMEF) for a two-year term. Dionot will help RMAEF in its goal to improve the hospitality industry workforce through promotion of the ProStart culinary and restaurant management program.

Dionot, the wife of L'Academie de Cuisine founder Francois Dionot, has been with L'Academie since its beginning and oversees both the professional and recreational cooking schools. She previously was chair of the culinary trust for the International Association of Culinary Professionals and has served on the boards of The Marriott Hospitality Public Charter School in Washington, D.C., Les Dames d’Escoffier and the national board of Women Chefs and Restaurateurs.

NECI appoints new president

The New England Culinary Institute (NECI), Montpelier, Vt., has appointed Robert (Skip) Myers, Ph.D, as president. Myers most recently was president of Daniel Webster College in Nashua, N.H.

Myers will succeed Fran Voigt, who was president since NECI was founded nearly 30 years ago. Voigt, the co-founder of NECI, will remain at the college for the next several years as CEO and will help Myers transition into his new role. The appointment is part of NECI's strategic plan to become more competitive in its field, providing expanded offerings that will include a more traditional college curriculum in addition to food-related courses, more associate and baccalaureate degree options and a larger online presence.

(l to r) NECI co-founder Fran Voigt and president Robert (Skip) Myers

"[NECI] is the place I would like to spend the next 10 years," Myers said in a statement. "And when I become 70, I'd like to remain at NECI, but in a different capacity. I'd like to become a student here."

For more information about NECI, visit www.neci.edu.

PCI hires president and CEO

The Professional Culinary Institute (PCI), Campbell, Calif., appointed chef Gary Prell as its new president and CEO. Prell joins PRI from hospitality company Centerplate, where he was vice president. He also previously worked for The Art Institutes.

"I am so excited to join the team at PCI and to be a part of their future," Prell said in a statement. "The staff and faculty's passion to impart knowledge and make a difference in the lives of their students is unparalleled. They are truly successful."

PCI provides career training in the hospitality field focusing on culinary arts, baking and pastry arts, wine sommelier training and hospitality management. For more information, visit www.professionalculinaryinstitute.com.

NRAEF board adds three officers

The National Restaurant Association Education Foundation (NRAEF) named three officers to the Board of Trustees for the September 2009 to December 2010 term. William ("Bill") L. Hyde Jr., principal of Abacus and Jasper's Restaurant Group, was named the new chair of the board.

Bill Hyde, a 37-year restaurant industry veteran, takes over as NRAEF board chair.

Carlton Curtis, vice president of industry affairs for the foodservice and hospitality division of Coca-Cola North America, was named vice chair.

Carlton Curtis, the NRAEF's new vice chair, has been an employee of The Coca-Cola Co. since 1972.

And Xavier Teixido, owner of Harry's Savoy Grill, was named board treasurer.

Xavier Teixido, NRAEF board treasurer, was chairman of the National Restaurant Association from 2002 to 2003.

"As outgoing chair, I am very proud of the accomplishments of the NRAEF this past year and am pleased to announce the new officers of the NRAEF Board of Trustees that will continue to grow and build the NRAEF going forward," said past NRAEF chair Linda Bacin in a statement. "Under their experienced leadership, the NRAEF will continue to enhance the prominence of the restaurant industry through public service, education and community engagement."