The Cutting Edge Student Scholarship Program by Zwilling J.A. Henckels and Share Our Strength

The Cutting Edge Student Scholarship Program engages rising students in the culinary industry in the fight to end childhood hunger in America. Share Our Strength is a national organization working to make sure no kid in America grows up hungry and engages top chefs in the country in this effort.

Alongside some of these chefs and restaurants, 15 culinary students will be selected for an all expense-paid trip to experience Share Our Strength’s Conference of Leaders in Baltimore, Maryland from October 15-17, 2011. Conference of Leaders brings together Share Our Strength’s staff, volunteers, top chefs and restaurateurs, corporate partners, grant recipients, and anti-hunger advocates to discuss the issue of hunger and each person’s role in this fight.

Conference highlights for the selected students include:

• Welcome event with past and present Cutting Edge Scholars
• Networking opportunities with leading chefs
• Assist in Share Our Strength’s Taste of the Nation Baltimore event with the region’s top culinary talent
• Speakers addressing issues of hunger in the United States and the role of the culinary community in finding solutions
• Opportunity to engage national leaders of the anti childhood hunger community and become a part of the movement

How to apply?
Submit your application and essay by visiting, www.strength.org/cuttingedge. Applications must be submitted by 5:00 p.m. EST on September 1, 2011.

The online application requires students to submit a 500 word essay on the topic “What is a Chef’s Role in the Community.” The top 15 essays will be selected by a committee comprised of Share Our Strength staff, chef partners, and a Zwilling J.A. Henckels representative. Please be sure to include full name, address, email, phone number, birth date and school name. Essays will be reviewed and winners notified by September 30. Winners will be required to attend the entire Conference from October 15-17.

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.

Colorado Mountain College culinary arts program offering new sustainable cuisine degree

The culinary arts program at Colorado Mountain College, a college with 11 locations in western Colorado, is offering a new Associate of Applied Science degree in sustainable cuisine. The degree that’s being launched this fall semester is an extension of the college’s current three certificates in sustainable cuisine at the campus in Edwards, west of Vail.

Colorado Mountain College culinary arts student Monica Martin of Eagle, Colo., will be taking a sustainable operations class this fall. (Photo credit: Kate Lapides)

Chris Moyer, project manager for the National Restaurant Association’s environmental initiative Conserve: Solutions for Sustainability, says about the college’s program: “I think it’s exciting, awesome. I have yet to hear of another sustainable cuisine specific associate degree.”

Visit www.coloradomtn.edu/sustainablecuisine.

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.

Kendall College School of Culinary Arts launches part-time format for baccalaureate degree completion

The Kendall College School of Culinary Arts will launch a new program in October 2011 for part-time students to complete their bachelor’s degree in the culinary arts. The new flexible learning option, designed for working adults who have already obtained an associate degree in the culinary arts from Kendall, will blend online and traditional on campus instruction.

According to Renee Zonka, RD, CEC, CHE, MBA, dean of Kendall’s School of Culinary Arts, the new B.A. part-time completion program offers flexibility to chefs already working in the marketplace as well as new students eager to begin their careers.
 
In the junior and senior years of the baccalaureate program, students further their knowledge of the culinary arts with classes in global cuisine, food science, advanced pastry and research and development while honing their business skills and deepening their understanding of the business world. The new part-time format also includes a concentration in culinary nutrition currently offered to students in the traditional B.A. program. Courses are 10 weeks in duration, including an intensive integrative senior project required for graduation.

Visit www.kendall.edu.

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.

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.

ProStart® high school culinary students to benefit from McCormick For Chefs® $10,000 donation to NRAEF

McCormick For Chefs®’ $10,000 charitable contribution to the National Restaurant Association Educational Foundation’s ProStart program will support students as they pursue their dreams of a career in the restaurant and foodservice industry.

The check presentation included the McCormick For Chefs team, ProStart Students and National Restaurant Association Educational Foundation board members

As a national ProStart partner, McCormick For Chefs® demonstrated its commitment by donating $1 and providing red wristbands and stickers to every attendee who had their badge scanned at the company’s National Restaurant Association Show booth.

Phil Kafarakis, vice president of McCormick For Chefs®, said, “ProStart plays an important role in helping set high standards for the industry and for culinary professionals. We applaud and fully embrace any efforts that support and help real students pursue their passion for flavor and culinary adventure. Our $10,000 donation further confirms McCormick For Chefs®’ dedication to partnering and growing the ProStart program. This initiative is one more way McCormick & Company gives back to the communities in which it operates, instilling its Power of People™ philosophy.”

Visit www.prostart.restaurant.org.

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.

Sullivan University chefs develop healthy Derby recipes for Louisville schools

During the week of May 2, Jefferson County Public Schools (JCPS) celebrated the 137th Kentucky Derby with nutritious versions of traditional Kentucky dishes as part of Michelle Obama’s Chefs Move to Schools initiative. Sullivan University chef instructors Cynthia Chandler and Katie Payne developed four recipes for light versions of popular regional foods, and JCPS students enjoyed the meals while learning about healthy eating habits.

The dishes developed for the JCPS were Derby Burgoo, Spring Fruit with yogurt mint sauce, Pimento Cheese and Country Ham Accent Wraps and Chocolate Mint Brownies. Some of the modifications used to make these items healthier included using apple sauce to sweeten the brownies, including extra vegetables and lean meats in the burgoo and using whole grain tortillas and canola mayonnaise in the wraps.
 
Visit www.sullivan.edu. 

Culinary School of the Rockies and Culinary Academy of Austin officially launch as the Auguste Escoffier Schools of Culinary Arts

The first two Auguste Escoffier Schools of Culinary Arts have launched in Boulder, Colorado and Austin, Texas. The schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.

Chef Mark Dowling, VP of academics and executive chef at the Auguste Escoffier School of Culinary Arts, in the school's new uniform

 “I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”

The Culinary School of the Rockies (CSR) and the Culinary Academy of Austin (TX) were purchased last summer by Triumph Higher Education Group of Chicago who formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.

The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods.

Visit www.escoffier.edu.

CIA launches degree progam in San Antonio

The first class of the CIA's associate degree in culinary arts at the San Antonio campus will begin on August 22, 2011. The Associate Degree in Culinary Arts at San Antonio is based on the proven curriculum offered at the main campus in Hyde Park, NY. 

The CIA's San Antonio campus

More information is available at www.ciachef.edu/visitsa.

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.

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.

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.

Graduates of 'L'Art du Gâteau' at The French Pastry School complete intensive training program

A ceremony at the Union League Club of Chicago on Thursday, April 21, 2011 honored the graduates of L'Art du Gâteau – The Professional Cake Decorating and Baking Program of The French Pastry School of Kennedy-King College. Attendees included faculty, staff, school sponsors, industry chefs, friends, family, and newly capped alumni celebrating the conclusion of their 16-week program.

The graduating class of the January 2011 session of L'Art du Gâteau, The Professional Cake Decorating and Baking Program

Keynote speaker at the ceremony was chef Courtney Clark, owner of Ann Arbor, Michigan's Cake Nouveau, and a graduate of the July 2002 class of L'Art de la Pâtisserie program. She has competed in ten Food Network Challenges and has won five of them. She advised the graduates to "be open to new challenges; you never know what opportunity is just around the corner. Get all the experience you can," Clark advised, "and in the end, develop your own style."
 
The ceremony was followed by a reception at the school, showcasing the graduates' final projects: a wedding cake and a Sweet Sixteen-themed cake. New sessions for L'Art du Gâteau program will begin on August 29, 2011. Also beginning this year is the brand new L'Art de la Boulangerie course on May 31, 2011, followed by the summer L'Art de la Pâtisserie session starting July 5, 2011. More information may be found at www.frenchpastryschool.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.

Valrhona takes its culinary classes on the road

Valrhona is making its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary school classes. As at the French school, L'Ecole du Grand Chocolat, chefs, instructors, and chocolatiers attending Valrhona En Route’s classes will find venue in which to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L’Ecole trained chef-instructors.

Alex Espiritu leads a class in Boston in November 2010

Taking Valrhona En Route “on-the-road” will be Valrhona USA pastry chefs and instructors Derek Poirier and Alex Espiritu, both highly trained in Valrhona France, and at Valrhona’s L’Ecole du Grand Chocolat under the direction of Frederic Bau, director of the school.

Valrhona En Route 2011 Calendar:
RESTAURANT DESSERTS – New York - by Alex Espiritu
Monday & Tuesday August 15-16, 2011 8:30am – 6:00pm
Astor Center, 399 Lafayette St. (at East 4th St.) NY, NY 10003

PLATED DESSERT – San Francisco – by Derek Poirier
Monday & Tuesday, October 3-4, 2011 8:30am – 6:00pm
Paulding & Company Kitchen, 1410 62nd St, #D, Emeryville, CA 94608

CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary – Washington, DC – by Derek Poirier
Monday & Tuesday, October 24-25, 2011 8:30am – 6:00pm
Place: TBD

Price for each class is $499 and includes: Breakfast and Lunch for the 2 days, 1 dinner, and cocktail reception for diploma ceremony, 1 Valrhona Hat, 1 Valrhona Apron, and 1 Valrhona recipe book

Contact Valrhona 718-522-7001 x 105 or at info-us@valrhona.com for class availability and instructions on how to register. For more information, visit: www.valrhona-chocolate.com.