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.

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.

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 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.

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.

RCA hosts Fifth Annual Student Culinology® Competition

Six finalist teams from Johnson & Wales University-Providence, Louisiana State University, Mississippi State University, Southwest Minnesota State University, University of Guelph, and University of Minnesota gathered in Atlanta last month to compete for first place in the fifth annual Research Chefs Association (RCA) Student Culinology® Competition. The competing teams each developed a Southern-themed dessert concept featuring peaches for a family-style restaurant chain, which included the development of both the gold standard recipe and a corresponding product formulation. The competition is designed to challenge and recognize the industry's young talent in the Culinology® field - the blending of culinary arts and food science. 

A student team from Southwest Minnesota State University (SMSU) won first place, along with a $5,000 cash award, and was led by faculty advisor Michael Cheng and team leader KayLee Ryker. Team members included Stephanie Grau, Ashley Moore, and Chad Woelfle. Their winning entry was a dessert entitled Good as Grandma's Peach Cobbler with Vanilla Buttermilk Ice Cream. A student team from Johnson & Wales University-Providence placed second, and a team from the University of Guelph placed third. Visit www.culinology.org.

(L to R): Michael Cheng, director of the SMSU Culinology® program; Stephanie Grau; KayLee Ryker; Ashley Moore; Chad Woelfle; and Agnes Jones, National Starch Food Innovation

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.

Calling all culinary students: InsPEARational recipe competition now accepting entries

USA Pears has issued a challenge to all post-secondary culinary school students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA Pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at www.usapears.org/students.aspx

All entries will be judged based on prominent use of fresh USA Pears, originality, creativity, taste/texture, and appearance. Three semi-finalists will receive an all-expense paid trip to Portland, Oregon to prepare their dish for a panel of professional judges. Grand prize is $2,500 cash for the student, plus the student’s culinary department will receive $250 for supplies or scholarship fund. Second place winners will receive $1,000 cash and third place, $500 cash.

The goal of the contest is to reward future culinary professionals for their creativity and demonstrate the versatility of fresh pears across all menu and day parts. The 2010 winner, Keith Paugh of The Texas Culinary Academy was chosen for his savory “Pear and Scallops” creation.

 

For more information, visit www.usapears.org.

WCR announces 2011 scholarship and internship opportunities

Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C. 

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.

The French Pastry School's For the Love of Chocolate gala raises $70,000 in scholarships

The 6th annual For the Love of Chocolate Gala welcomed over 900 guests and raised over $70,000 in scholarships to benefit the students of The French Pastry School of Kennedy-King College at the City Colleges of Chicago. 

Dancing through the main entrance the DJ’s beats, guests were immediately greeted with a drink served by charming ladies in dresses made of lipstick-red cocktail napkins. This was Cocoa Candy Land, decorated with Willy Wonka colors, populated by delightfully quirky performers, and featuring the delectable Barry Callebaut chocolate bar.

Mouthwatering desserts in Cocoa Cuisine

Setting out to explore, the guests in Cocoa Candy Land would find chef contributors including Sara Lee Corporation, Boka, Whimsical Candy, Rare Bird Preserves, Nick’s Fishmarket & Grill, Julius Meinl, Le Flour Bakery, Marriott Hotel, and Hotel Sofitel.
 

Redmoon Theater's Marie Antoinette serves chocolate cake to guests

Also wandering through the event were two women fashioned as Marie Antoinette serving the guests chocolate cake from their magnificently-draped, table-sized dresses. The indulgent cake was made by Chef Sherry Yard of Spago, Wolfgang Puck’s famous Beverly Hills restaurant.
 

Just a step away was Cocoa Cuisine, a palace-like room sparkling with culinary jewels like Rick Bayless of Frontera Grill, Blackbird’s Paul Kahan and Patrick Fahy, Vie’s Paul Virant, Everest’s Jean Joho, Jason McLeod of Ria and Balsan, Graham Elliot’s Graham Elliot Bowles, Dave Danielson of Behind the Scenes Catering, the Peninsula’s Kai Lermen, and many others. Venturing on to the Cocoa Lounge, guests were entranced by the beguiling tones of a jazz chanteuse, the wildly popular Grand Marnier concoctions and sweet treats from Sweet Vee’s Laboratory.

Upon entering the exotic confines of Cocoa Sutra, guests were able to admire a grand culinary tapestry woven together by everything from Zarlengo’s Italian Ice to Labriola Bakery to Sweet Whimsy Pastry Shop. These gastronomic sensations were enhanced by hypnotizing Indo-Arabic rock that played while some guests sampled the fare, others relaxed in the hookah lounge and still others had their fortunes told by psychics.
 

Chefs Jacquy Pfeiffer and Sebastian Canonne, M.O.F. with Joe Trummer of Sara Lee Corporation, a sponsor of For the Love of Chocolate Foundation

The event was filled with local celebrities like Ginger Zee of NBC, Mai Martinez of CBS, Rochelle Vayo Adknison of WGN-TV, and Mrs. Illinois, all decked out in chocolate dresses designed by such Chefs as Chris Thielman from College of Dupage, Brady Braden of B True Bakery, Cheryl Brookhouzen of The Marriott, and Norm Miller of Normy’s Confection Connection.
 

The foundation and gala could not exist without the many generous sponsors and donors that make these grants possible for future students of the pastry arts. The seventh annual For the Love of Chocolate Gala, already in the planning process, will take place on February 4, 2012: mark your calendars now, and keep current with details on next year’s amazing event and the work of the eponymous foundation by visiting www.fortheloveofchocolatefoundation.org.

RMU students win Cabot Creamery scholarships

Two Robert Morris University culinary students recently won $500 scholarships from Cabot Creamery Cooperative, a Vermont-based cheese company.

(l to r) Mark Wroczynski, Culinary Society advisor with finalists Rachel Murphy, Orland Park Campus; Michael Barry, Chicago campus; Stephanie Gatton, Orland Park Campus; Dustin Heilmann, DuPage Campus

Rachel Murphy, a student at the RMU Orland Park campus, won with her cheddar and chicken stuffed red pepper dish. Dustin Heilmann, a student at the RMU DuPage campus in Aurora, won with his recipe for beer-battered chile relleno. Twelve students competed against each other in a contest that called for recipes using two categories of Cabot cheese: Cabot 50% Reduced Fat Cheddar and Cabot Sharp Cheddar.

For information, visit the website at www.robertmorris.edu.

'Cake Boss' to be recognized at HCCC Foundation gala

Hudson County Community College (HCCC) Foundation will host the 13th Annual Holiday Extravaganza Fundraiser on Dec. 2 at the HCCC's Culinary Arts Institute/Conference Center. At the event, Carlos' Bakery owner and star of the TLC reality show "Cake Boss" Buddy Valastro will be honored with the Sixth Annual Distinguished Community Service Award.


The award is presented to community members who work to improve the quality of life for the people of Hudson County. In addition to the recognition Valastro (pictured, above) has brought to Hudson County because of his show, he maintains his family's practice of donating zeppoles to St. Joseph's Church, Jersey City, and baking St. Anthony's loaves for St. Francis Church, Hoboken. He is also an honorary board member of the Make-A-Wish Foundation.

Proceeds from the event help fund students' scholarships, faculty-development programs and the school's physical expansion. For more information, visit www.hccc.edu.

KeHE CEO honored at Lexington benefit

Over 600 people attended Lexington College's "Building Scholarships for Service" Benefit, held Nov. 2 in honor of Brandon Barnholt, president and CEO of KeHE Distributors. The event, held at the Chicago Marriott Downtown Magnificent Mile, raised $450,000 in scholarship funds for Lexington students.

(l to r): Mai Martinez, CBS Channel 2 co-anchor and master of ceremonies for the event; Stewart Reich of Hanson Fago; Brandon Barnholt of KeHE Distributors; Rita Cuddihy of Marriot International; Chris McCarthy of Acosta-NS Sales, Dr. Susan Mangels of Lexington College; and Adam Levitt of The Hain-Celestial Group

The event celebrated Barnholt for his leadership in the foodservice and hospitality industry, as well as his and KeHE's continued support of the College. Since 2008, KeHE has partnered with Lexington through a strategic marketing curriculum that brings food industry representatives into the classroom to assist with learning and product development.

(l to r) Lexington student Karina Ramirez ('11), Brandon Barnholt and Lexington student Nicole Kline (’12)

Lexington College is the world's premier all-women's hospitality management degree-granting college based in Chicago. Visit www.lexingtoncollege.edu/preview/.

Lexington College to honor KeHE CEO at scholarship benefit dinner

Lexington College will honor Brandon Barnholt, president and COO of Kehe Distributors, at the Annual Scholarship Benefit Dinner. The event will be held on Tuesday, Nov. 2, at the Chicago Marriott Downtown Magnificent Mile. The evening's event raises scholarship funds for the next generation of women leaders in the hospitality industry.

Barnholt and Kehe Distributors are a strong supporter of Lexington due to the organizations' shared values. Since 2008, KeHE has partnered with the college through an innovative, strategic-marketing curriculum that brings food-industry representatives into the classroom to assist with learning and product development. The goal of this cutting-edge course is to provide students with practical examples that characterize current hospitality trends. Students gain knowledge from vendor representatives, as well as developing and testing custom recipes using KeHE vendorproducts. As a business leader concerned with developing future industry professionals, Barnholt sees great potential in investing in this learning opportunity.

The event will raise $500,000 for 70 scholarships. Ninety-five percent of Lexington College students need and receive some scholarship support from this fund. For more information, visit www.lexingtoncollege.edu.

The Club Foundation announces Perdue scholarship winners

The Club Foundation has selected three recipients for the 2010 Joe Perdue Scholarship: Gabrielle Forte, University of Delaware; Mark Krebs, University of Wisconsin--Stout; and Shawn Quella, University of Wisconsin--Stout. Each student will be awarded $2,500.

The scholarship program was created for students seeking managerial careers in the private club industry who are currently attending an accredited, four-year college or university. Since its inception in 1988, the Club Foundation has awarded more than 150 Joe Perdue scholarships totaling more than $260,000. For more information, visit www.clubfoundation.org/stuscholar.html.

FCCLA competition winners announced

Three Illinois high-school students coached by Kendall College's School of Culinary Arts won first place at the national Culinary Arts Students Taking Action with Recognition (STAR) competition during the Family, Career and Community Leaders of America's (FCCLA) 2010 National Leadership Conference at Kendall College in July.

Three-student teams representing 36 states created a menu of tomato and asparagus salad with mozzarella and vinaigrette; Maxwell Street-style pork chop with onions and roesti potatoes; and a fresh fruit tart. This year's winning team, coached by Kendall chef-instructor Michel Coatrieux, was made up of Collin Bumberculled of Lockport Township High School; Brian Francis of Lyons Township North High School, LaGrange; and Alex Tondu of York High School, Elmhurst. In addition to their gold medals, Kendall College offered the three first place students up to $42,000 each in scholarships for a four-year BA in culinary arts (or, up to $3,500 per term).

The STAR event recognizes students enrolled in high school occupational culinary arts/foodservice training programs for their ability to work as a team to produce a quality meal using foodservice tools and techniques. For more information about STAR or FCCLA, visit www.fcclainc.org.

Sullivan University awards scholarship to Salvation Army culinary grad

On Aug. 5, Sullivan University awarded a scholarship to Jackson Hodges, a graduate of the Salvation Army Culinary Training Program program in Louisville, Ky.

Hodges, the current sous chef at K.C.'s Sunday Best in Louisville, received a full scholarship by Sullivan University chancellor Dr. A.R. Sullivan to Sullivan's National Center For Hospitality Studies (NCHS), where he will pursue an associate degree in the Culinary Arts Program. The scholarship, valued at more than $46,000, includes tuition, assistance in obtaining a Pell Grant to cover personal expenses, mentoring by Sullivan University chef-instructors and lifetime employment assistance through the University's Career Services department.

(l to r) Jackson Hodges is awarded the Sullivan University scholarship from Sullivan chancellor A.R. Sullivan

"We were looking for a candidate who not only excelled within the program, but also someone who used their newfound culinary skills in a positive way after they graduated," said in a statement Sullivan University chef-instructor Sam Mudd, who was part of the group that selected Hodges for the scholarship. "Jackson started his first restaurant job as a line cook and was promoted to sous chef within nine months. We're excited to work with him at Sullivan University and help him reach the next level of his promising career."