NRAEF launches fundraising for ProStart program

The National Restaurant Association Educational Foundation (NRAEF) has launched a fundraising initiative for its ProStart program – a two-year, culinary arts and restaurant management education program for high school students – with the goal of raising $3 million in 2011. Donations will provide the essential funds needed to strengthen this unparalleled, industry-driven program, and establish a solid foundation upon which to grow the program significantly in the next five years from its current base of 90,000 students.

Fundraising efforts, under the leadership of Carlton Curtis, Vice Chair of the NRAEF Board of Trustees and an executive at The Coca-Cola Company, have made significant progress, with more than $1 million in donations secured to-date. Supporters across the industry, from operators and manufacturers to distributors and service providers, have made their commitments to ProStart for 2011.

“I encourage the industry to join us in supporting the ProStart program. It is a proven, high-impact program that has changed the lives of countless students and the industry at large,” said Doug Brooks, Chairman of the Board, President and CEO, Brinker International, Inc. “No other program so effectively brings the restaurant industry and the classroom together to provide students and teachers with access to relevant, real-world educational opportunities.”

If you are interested in supporting the program, please contact the NRAEF at 800-765-2122 or visit www.prostart.restaurant.org.

EGBOK Mission to host Chicago fundraiser

Everything’s Gonna Be OK (EGBOK) Mission, an international nonprofit organization that provides educational and vocational training for young adults looking to become hospitality professionals, will host a fundraiser on Nov. 11 at Primitive in Chicago. Hors d'oeuvres and wine will be served at the event, which will take place from 6 to 8 p.m. The event also will feature a wine and art silent auction.

EGBOK Mission's current project works with underprivileged young adults in Phnom Penh, Cambodia, and plans to launch a similar program in Chicago in 2011. For more information, visit www.egbokmission.org.

Basic American Foods presents PCI with Chefs of Tomorrow Grant

At the 2010 National Association of College & University Food Services (NACUFS) conference, Basic American Foods honored the Professional Culinary Institute (PCI) with a $500 Chefs of Tomorrow grant. Chef Gary J. Prell, president and CEO of the institute, accepted the grant at the San Jose Convention Center on July 9.

(l to r) Chef Gary J. Prell receives the Chefs of Tomorrow grant from Mike Villano, vice president of sales for Basic American Foods

"Because we're aware of the highly competitive nature of our industry, we not only provide students the opportunity to learn and practice skills from master craftsmen in their fields, but we also instill the behaviors most sought by employers," said Prell upon accepting the grant. "The funds presented by Basic American Foods will be used to support the Professional Culinary Institute's faculty and student endeavors in a variety of culinary and baking and pastry competitions."

Chicago-based Olson Communications founded Chefs of Tomorrow in 2008 to fund grants to high school and postsecondary culinary educators.

NRAEF Salute to Excellence attendees raise $400k

At the 23rd annual National Restaurant Association Educational Foundation (NRAEF) Salute to Excellence gala, industry leaders in attendance raised more than $400,000 to benefit the NRAEF's youth career development programs. The event, which took place May 22 to kick of the 2010 NRA Restaurant, Hotel-Motel Show, honored foodservice dignitaries, students and educators.

National ProStart Invitational culinary winners from Kansas prepare their winning appetizer for the Salute to Excellence reception

Among the awards presented during the event were the Thad and Alice Eure Ambassador of Hospitality Award, which went to S. Truett Cathy, founder, chairman and CEO of Chick-fil-A Inc.; the James H. Maynard Excellence in Education Award, which went to ProStart educators Bonita Curtis of Fairmont Heights High School, Capitol Heights, Md., and Judy Uerling of Clovis High School, Clovis, N.M.the Michael E. Hurst Lifetime Achievement Award, which went to Ferdinand E. Metz, CMC, AAC, world global master chef (WGMC), hall of fame (HOF). (Read about Metz winning the award here.)

(l to r) Judy Irwin, vice president of human resources and training at Golden Corral, presents ProStart educators Bonita Curtis of Fairmont Heights High School, Capitol Heights, Md., and Judy Uerling of Clovis High School, Clovis, N.M. with the James H. Maynard Excellence in Education Award. The teachers also each received a $5,000 cash prize.

The NRAEF also inducted several individuals into its College of Diplomates. The 2010 Diplomates inductees are:

• Jerald W. Chesser, Ed.D, CEC, FMP, CCE, AAC, professor, The Collins College of Hospitality Management at California State Polytechnic University, Pomona
• Alice Elliot, CPC, founder and CEO, The Elliot Group LLC
• Denise Marie Fugo, FMP, chair and CEO, Sammy's
  

Sullivan University chef helps launch Chefs Move to Schools

On June 4, Derek Spendlove, CEPC, CCE, AAC, chair of the baking and pastry department in Sullivan University's National Center for Hospitality Studies, helped launch first lady Michelle Obama's Chefs Move to Schools program at the White House. Chefs Move to Schools, which is run through the U.S. Department of Agriculture, pairs chefs with schools in their community with the goal of educating children about food and nutrition to help shift eating behaviors toward healthier choices.

Spendlove (pictured, on the White House lawn) is one of 100 chefs from across the United States who were selected to take part in the launch. The event brought together the Chefs Move to Schools pilot group, which will work closely with the American Culinary Federation, the National Restaurant Association and Share Our Strength this summer to prepare for their work with schools in the fall. The pilot group visited the White House garden, attended a speaking engagement featuring Michelle Obama and participated in a breakfast forum with Share Our Strength. For more information about the program, click here.

C-CAP raises $25,000 at IHHS benefit

At a Happy Hour event on March 14 during the International Home and Housewares Show in Chicago, more than 350 industry professionals gathered for food, drinks and music to benefit the Careers through Culinary Arts Program (C-CAP). C-CAP raised $25,000 at the invitation-only event, which was sponsored by Harold Import Co. and featured an appearance by celebrity chef Guy Fieri. Guests sampled several of Fieri's dishes prepared especially for the event by more than 75 Chicago C-CAP high school students.

Celebrity chef Guy Fieri with C-CAP high school students

C-CAP's mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment. The curriculum enrichment program links public high school culinary teachers and their students to the foodservice industry. For more information about C-CAP, visit www.ccapinc.org.

MSU hospitality students sell cookies for Haiti relief

The Society for Foodservice Management (SFM) club in the School of Hospitality Business at Michigan State University raised $1,500 for Haiti relief efforts by selling gourmet cookies to MSU students.

Hospitality business students in the SFM spent a week and a half selling cookies, exceeding their fundraising goal by $1,000, according to a press statement. MSU Culinary Services and the MSU Bakery donated all the cookies, enabling 100 percent of sales proceeds to go to American Red Cross relief efforts in Haiti. For more information, visit www.bus.msu.edu/shb.

For the Love of Chocolate fund-raiser a grand success

(l to r) Marie Donovan, advisor to For the Love of Chocolate; Ted Timm, board member, For the Love of Chocolate; Kirk Dakarian, board member, For the Love of Chocolate; Violet Orellana, scholarship recipient; Tulin Tuzel, vice president of research and development at Sara Lee Corp.; Franco Pacini of the French Pastry School; and chef Jacquy Pfeiffer of the French Pastry School during the Sara Lee Corp. Scholarship presentation

The French Pastry School at City Colleges of Chicago saw an attendance of more than 450 people at its annual fundraiser, For The Love of Chocolate, on Feb. 6. With the support of sponsors and guests, For The Love of Chocolate Foundation cleared over $68,000 for pastry scholarships for future applicants to L'Art de la Pâtisserie, the full-time, 24-week professional pastry and baking program.

Guests, sponsors, students, alumni and chefs from Chicago and around the country gathered to partake in more than 40 chefs' specialties from fine cuisine to exquisite desserts to chocolate bonbons. Some of the country's most celebrated chefs were present, including Rick Bayless of Frontera Grill; Della Gossett of Charlie Trotter's; Paul Bartolotta of Bartolotta Ristorante di Mare; Christophe David of NoMi; Jean Joho of Everest; Frederic Robert of The Wynn Las Vegas; and Kai Lermen of The Peninsula.

Alumna of the French Pastry School Chris Kadow-Dougherty, chef-owner of Whimsical Candy, presented her signature candy, La-Dee-Dahs.

Four current students enrolled in The French Pastry School's L'Art de la Pâtisserie received For the Love of Chocolate Scholarships from funds raised last year with the help of generous sponsors. Kaitlin Bolt received the Barry Callebaut Scholarship; Stephanie Evans was awarded the Coalesse/Office Concepts Scholarship; Sara Lee Corp. made a scholarship possible for Violet Orellana; and Chelsey Torres received the Irinox USA Scholarship. These students were recognized for their achievement at the event.

(l to r) Chef Jacquy Pfeiffer, French Pastry School; Kennedy-King College president John Dozier with wife Victoria; Franco Pacini of French Pastry School; and chef Sebastien Cannone, MOF, French Pastry School

"To be able to help future students in pursuing their dream of attending pastry school is a great thing," said Jacquy Pfeiffer, academic dean for student affairs at The French Pastry School, "It's also wonderful for our current students to team up with people from the industry, to get a taste for what’s in store for them when they graduate!"

The 6th Annual "For the Love of Chocolate" Gala at The French Pastry School will take place on February 5, 2011 for an all new chocolate extravaganza. More details will be available at www.fortheloveofchocolatefoundation.org.

MSU Hospitality receives gift from The Panda Charitable Foundation

The Panda Charitable Foundation is donating a $200,000 gift to Michigan State University's (MSU) School of Hospitality Business to help support the revitalization of the school's culinary business learning lab. The lab will showcase the latest in culinary equipment, sustainable building materials and optimal design concepts.

"This lab helps us further our educational mission: to be the leader in hospitality business education," said Shelley MacMillan, associate director of development for MSU's School of Hospitality Business, in a press statement. "The Panda Charitable Foundation joins our other leadership partners and all the generous donors to this critical project. Together with them, the school can continue to prepare tomorrow's leaders."

The Panda Charitable Foundation was established by Panda Restaurant Group Inc., whose flagship concept is Asian QSR concept Panda Express.

Sullivan U brings kitchen learning facility to visually impaired kids

The Bakery at Sullivan University has teamed up with Visually Impaired Preschool Services Inc. (VIPS) to bring a kitchen learning facility to the VIPS center in Louisville, Ky. The ribbon cutting ceremony took place on Dec. 14, and children were invited into the facility to work with Sullivan University's The Bakery chef Robert Henry on decorating gingerbread houses. Henry will visit VIPS at least once per month to work with children in the new kitchen.

(l to r) The Bakery at Sullivan University's chef Robert Henry with VIPS executive director Diane Nelson in the new kitchen facility

The bakery gives children the opportunity to learn motor skills like measuring, mixing and pouring and adaptive living skills like washing dishes. These activities help them understand the process of food preparation. VIPS offers services to infants, toddlers and preschoolers who are visually impaired or blind and their families. For more information, visit www.vips.org.

FIU Hospitality hosts Common Threads

Florida International University's (FIU) School of Hospitality and Tourism Management is now one of the four national sites hosting Common Threads, an organization that teaches low-income children how to cook wholesome and affordable meals.

During the 2009-2010 school year, 32 students from North Miami's William Jennings Bryan Elementary School and North Miami Elementary School are participating in the program "Cooking Skills and World Cuisine," taught by restaurant owner/chef Michelle Bernstein and FIU chef-instructor Mimi Chacin. The hands-on cooking classes emphasize learning about new fruits and vegetables and the techniques to cook fresh, quality ingredients. Each lesson focuses on a different culture, and each class is designed to gradually build upon the student's skills. By the end of the 12-week session, the students will have learned how to prepare complete, healthy meals.

Children cook, eat and learn in the FIU kitchen

"We are so proud to host Common Threads at FIU School of Hospitality, said Dr. Diann Newman, who brought Common Threads to FIU. "As a university, we are dedicated to our mission of investing in our community. Change comes with vision, time, courage, experience and tenacity. We are gratified to work with chef Michelle Bernstein, students and administrators of William Jennings Bryan Elementary School and North Miami Elementary School and our School of Hospitality students to be part of the solution."

Common Threads was founded by chef, author and television personality Art Smith. For more information, visit www.commonthreads.org.

Wolfgang Puck Worldwide donates cookware to ECU

Wolfgang Puck Worldwide (WPW) Inc. recently donated nearly 300 pieces of its professional-grade cookware to the Department of Hospitality Management at East Carolina University (ECU). The cookware will be used in the department's new state-of-the-art kitchen laboratory by students preparing for careers in lodging, food and beverage and convention and event planning.

James Chandler, associate professor of hospitality management, worked closely with WPW to facilitate the gift. "We are more than grateful to Wolfgang Puck Worldwide for the generous donation," Chandler said in a statement. "WPW has been an advocate of higher education for hospitality industry professional business managers, and this gift is further evidence of that commitment."

ECU's Department of Hospitality Management is in the college's School of Human Ecology. For more information, visit www.ecu.edu/che.

Building Scholarships for Service benefit dinner at Lexington College honors McDonald's Fields

The Lexington College scholarship event and benefit dinner was held Nov. 2 at the Chicago Marriott Downtown. In honoring Jan Fields, executive vice president and chief operating officer of McDonald's USA, Lexington acknowledged her exemplary leadership in the foodservice and hospitality industry as well as her continued support of the college. During her acceptance speech, Fields said, "I am honored to receive this award and to help provide students with opportunities I did not have. It is a wonderful thing to have us help them."

The honoree at this annual event, established over a decade ago, is chosen from among professionals who are committed to furthering the mission of the college. Fields is a consistent supporter of Lexington's growth and is a strong role model for students.

The event raised nearly half a million dollars in scholarship funds for a diverse group of women studying to earn a degree in hospitality management, the largest amount in the history of the college.

Mai Martinez, co-anchor and reporter of CBS Channel 2 joined as master of ceremonies for the evening, and Rita Cuddihy, senior vice president and chief operating officer for the central region of Marriott International, served as co-chair.

The event premiered a video created by Sheffield Institute, featuring a day in the life of successful alum in her career and a current student, both on campus and in her place of work. The video highlighted student testimonials on receiving a Lexington education, as well as featuring Ms. Fields' visit to Lexington this fall (previously posted about here). It exemplified her role as an advocate for people development as well as her strong involvement with the college.

Forty Lexington students served as volunteers at the event and helped raise additional funds through the sale of raffle tickets for donated gifts. They also facilitated the running of the silent auction before dinner.

More than 700 guests including board members, industry leaders, friends and benefactors of the college enjoyed the evening surrounded by familiar faces and colleagues.

(l to r) Mai Martinez, co-anchor and reporter of CBS Channel 2 and the evening's master of ceremonies; Javier C. Goizueta, president, McDonald's Division and vice president, The Coca-Cola Co.; Jan Fields, executive vice president and chief operating officer of McDonald's USA, and honoree, Lexington Award for Excellence; Rita Cuddihy, senior vice president, chief operating officer, Central Region of Marriot International; and Lexington president Dr. Susan Mangels

Kendall College to host Share Our Strength dinner

On Nov. 2, Kendall College's School of Culinary Arts will hold a tasting dinner and auction to benefit Share Our Strength (SOS). The event is part of SOS' A Tasteful Pursuit, a touring dinner series taking place in cities across the country to raise funds to help end childhood hunger in America.

Dean of the School of Culinary Arts Christopher Koetke, chef-instructor Massimo Bosco and dining room instructor Steve Grand Pre will host the event, which will feature a multi-course meal from well-known chefs and wines from guest sommelier Angela Roman, the wine director at The Signature Room at The 95th in Chicago. The featured chefs are: Kendall alum Steven Chiappetti, Viand, Chicago; Kendall alum Matt McMillin, 3Sixty Dining Intelligence; Kendall alum Mindy Segal, Hot Chocolate, Chicago; Kendall alum Kristine Subido, Wave, W Hotel Lakeshore, Chicago; and Andy Husbands, Tremont 647 and Sister Sorel, Boston.

The event begins with a reception and silent auction at 6 p.m. in The Dining Room at Kendall. Click here for more information or to order tickets.

CulinaryCorps names Puerto Rico next destination for chef-instructor/student 'culanthrophy' outreach trip

CulinaryCorps Inc., the nation's first service organization for culinary professionals, will expand its culanthropy footprint with an outreach trip to Puerto Rico from Jan. 31 to Feb. 7, 2010. Through Nov. 23, 2009, CulinaryCorps will recruit a team of ten qualified and passionate culinary professionals to travel to the country to make a difference through food and cooking.

Since March 2007, CulinaryCorps has led six week-long service trips offering food-focused humanitarian aid to communities in the US. These trips, which recruit chefs, cooks, food educators and culinary students, are designed to address a community's most critical food challenges: emergency hunger relief, cooking and nutrition education, healthy food access, childhood wellness, and culinary heritage preservation. Initial CulinaryCorps efforts focused on New Orleans and the Gulf Coast, connecting 75 chefs with an intense portfolio of projects including establishing farmers markets, edible school yards and emergency feeding centers.

To date, these teams of CulinaryCorps chefs from around the world have created over 6,000 meals for the communities served, mentored 400 local students on the importance of healthy eating, designed a "Grow.Cook.Dine" after-school cooking club for the state of Mississippi, and taught AmeriCorps members how to cook for Habitat for Humanity volunteers.

Applications for the 2010 trip are now available at www.culinarycorps.org.

For the Love of Chocolate Foundation receives support from businesses

For the Love of Chocolate Scholarship Foundation, which provides scholarships to qualified students of The French Pastry School at City Colleges of Chicago, has formed partnerships with home/work furnishings provider Coalesse and mask and costume provider Zagone Studios. Coalesse has donated $1,500 to the foundation, and Zagone Studios will contribute 5 percent of Internet sales from now through Halloween.

This is the second straight year that Coalesse has sponsored For the Love of Chocolate Foundation. On Oct. 14 Coalesse will team up with The French Pastry School for a special sugar sculpting demonstration from French Pastry School chef John Kraus in the Coalesse showroom at The Merchandise Mart. For more information, visit www.coalesse.com.

Diversified Foods gives $20,000 to ECU hospitality

Diversified Foods Inc. (DFI) presented the Department of Hospitality Management at East Carolina University (ECU) with $20,000 at its Tournament of Friends Golf Outing at the Lane Tree Golf Course in Goldsboro, N.C., on Sept. 19. The funds, which were raised through tournament entry fees and sponsorships, will be used for scholarships for hospitality management students in the current school year.

This is the ninth year that DFI has donated proceeds from the Tournament of Friends for hospitality student scholarships. In that time, the restaurant management concept has donated more than $100,000 total. Approximately 135 golfers attended this year's event. At a dinner following the tournament, DFI owner H.M. Poythress presented a check to chair of ECU's Department of Hospitality Management, Bob O'Halloran.

Four top OC chefs to participate in scholarship fundraiser

Four of southern California's top chefs will participate in the inaugural Orange County Celebrity Chefs Culinary Arts Scholarship fundraiser at The Winery Restaurant & Wine Bar at The District in Tustin to help five aspiring chefs earn their associates degree in culinary arts at Orange Coast College in Costa Mesa, Calif.

Yvon Goetz, executive chef and partner at The Winery--along with Pascal Olhats, executive chef and owner of Tradition by Pascal and Brasserie Pascal; Andrew Sutton, executive chef of Napa Rose at Disneyland Resort in Anaheim, Calif.; and Rob Wilson, executive chef at The Ritz-Carlton, Laguna Niguel--will prepare a six-course dinner for the guests. A portion of the proceeds from the dinner will be added to The Winery Culinary Arts Scholarship Fund. In February, The Winery's owners will review all scholarship applications, and the winners will be announced at a campus-wide ceremony in May.

The event takes place at 6:30 p.m. on Sept. 23. For more information or to make reservations, send an e-mail to Rochelle@TheWineryRestaurant.net.

The School of Hospitality Business at MSU receives Distinguished Service Award

The School of Hospitality Business At Michigan State University (MSU) recently received the Distinguished Service Award from the Hospitality High School (HHS) of Washington, DC, at its graduation ceremony June 6.

Originally founded as Marriott Hospitality Public Charter High School, the first four-year public charter high school in the nation devoted to preparing students for careers in both the restaurant and hotel industries, HHS has for eight years sent more than half a dozen of its graduates to MSU to study in The School. Aided by a generous $550,000 scholarship endowment from the J. Willard and Alice S. Marriott Foundation, The School has been able to assist these students financially, as well as with one-on-one mentoring, career services, and outstanding academic advising. The record of success for HHS students who come to The School is extraordinary, according to a press statement.

Director of The School's Student and Industry Resources Center (SIRC) Authella Collins-Hawks was present to accept the award from HHS Board of Trustees Chairman Richard Spigler, who noted that Hawks and the faculty and staff of The School have "worked tirelessly to assure our students feel that MSU is their home away from home, and to ensure their success."

Hawks acknowledged the long and fruitful partnership between the Marriott Foundation, HHS, and The School, and introduced a graduate of HHS in the audience who is now a very active senior in The School, Alvin Brown (BA '10). In addition, she informed the gathering that the very first HHS student to graduate from The School, Victor Quintanilla (BA '08), is now working in management in the historic Mayflower Hotel in Washington, DC.

Noting that 100 percent of HHS graduating class plans to go on to college, Hawks wished them the fortitude to overcome any obstacles they might face and the true wisdom that comes from lifelong learning. She reminded the graduates, too, that while the field of hospitality is a business, it can also "be a way of life; one that encompasses service, sacrifice, caring and a sense of welcome."

Pastry chef Henry wows the crowd at Louisville charity event

Robert Henry, executive pastry chef of The Bakery at Sullivan University in Louisville, Ky., let the bourbon flow with the chocolate showpiece he created for a benefit event at the Family Scholar House. The Family Scholar House supports single parents working toward college degrees.

(l to r) chef Robert Henry and The Bakery intern Brad Stout

The May 14 event, called Perfect Pairings, featured bourbon tastings from three Kentucky distilleries and chocolate treats from Louisville candy makers. Henry's fountain showpiece, which took two hours to assemble on site, was modeled in the style of the staves of a bourbon barrel. It featured chocolate cups filled with bourbon-marinated cherries. Color on the chocolate base and flowers was achieved using tinted cocoa butter.