Food Jobs e-newsletter launched

Author Irena Chalmers has officially launched the e-newsletter associated with her most recent book, Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers (2008, Beaufort Books). Chalmers, a friend of FENI and a Chef Educator Today and Chef Magazine columnist, Culinary Institute of America instructor and foodservice industry expert, will continue to offer insight into the world of food jobs through the e-newsletter. To sign up for the Food Jobs e-newsletter, visit www.foodjobsbook.com.

Food Jobs recently won the 2008 Gourmand World Cookbook Award for Best Food Book for Professionals in the United States. For more information on Food Jobs, visit Online Tool Kit's previous post, or visit www.foodjobsbook.com.

Dole awards two grand prizes for Fresh Frozen Fruit Student Recipe Contest

The Dole Fresh Frozen Fruit Student Recipe Contest ended in a tie, with the grand prize of $2,500 going to Le Cordon Bleu College of Culinary Arts--Las Vegas student Bret Skiba and to a team of students from the Columbus Culinary Institute in Ohio.

Skiba's winning recipe was Lobster and Melon Salad (photo below).


The team of students--Burgess Abdallah, Juana Johnson, Lindsay Rathbone, Nic Wilcox and Heather White--prepared a Tropical Trifle (photo below).


The recipes used a minimum of two cups of Dole Fresh Frozen Fruit, and the judges evaluated the dishes based on creativity, flavor, ease of preparation and appetite appeal. For more information, visit www.dolefoodservice.com.

Raw food culinary school to open in Oklahoma City

This fall the country's first state-licensed raw food or "living" cuisine academy and café will open in Oklahoma City.

The school, dubbed 105degrees Academy in reference to the optimal temperature for preparing living cuisine without harming its healthful properties, will teach students how to combine organic, raw ingredients with classic culinary techniques to create flavorful and healthy meals. The program will be seasonal, with recipes changing monthly.

105degrees Academy’s chef certification Level 1 classes, which begin in September, consist of a four-week curriculum and will be offered year-round with 16 students per class. Chef certification Level 2 advanced classes, which start in January 2010, consist of a 12-week curriculum, offered every quarter with eight students per session.

"Level 2 classes are designed to prepare students who currently work or aspire to work in an upscale restaurant or culinary environment," said academy director Mandilyn Canistelle in a statement.

The 3,000-square-foot academy also includes the 105degrees Café, which will offer only organic and plant-based ingredients and will be open seven days a week serving breakfast, lunch and dinner.

"We will be the only state-licensed, raw culinary school in the country that has curriculum aligned with classic culinary techniques," said co-founder and director of operations Matthew Kenney in a statement. "The cuisine of our academy will be the most advanced and creative living cuisine available in an educational setting."

Johnsonville donates scholarship funds at El Centro gala

Johnsonville Sausage LLC sponsored a gala dinner at El Centro College in Dallas this month, where it presented El Centro's Food and Hospitality Institute with the Chefs of Tomorrow scholarship, which recognizes excellence in culinary educators and students nationwide. Culinary students enrolled in the Food and Hospitality Institute prepared and served each course served at the gala, which was held March 6 during the 2009 Research Chefs Association Conference.

(l to r) Johnsonville senior brand manager Sarah Babb, Johnsonville western region sales coach Marti Miller, El Centro College chef instructor Chris LaLonde, El Centro College chef instructor Tom Nixon

"The culinary arts program at El Centro College is honored to receive this generous contribution to our scholarship fund by Johnsonville, a brand that is highly respected among chefs nationwide," said El Centro chef instructor Chris Lalonde in a statement. "This donation will help us assist more prospective chefs in achieving their goals."

Ocean Spray opens Ultimate Cranberry contest

Ocean Spray has launched the third annual Ultimate Cranberry Recipe contest, offering foodservice industry professionals a chance to win a $25,000 grand prize.

Foodservice professionals have until June 30 to submit original recipes online at www.oceansprayfoodservice.com. The recipes must incorporate Ocean Spray products and fall under the categories of beverages, salads, appetizers, entrées and desserts. Four finalists will be selected in July to compete in head-to-head cook-offs this fall in New York City.

Last year's $25,000 foodservice category winner was Justin Ward, a member of the culinary faculty at The International Culinary School at The Art Institute of Atlanta, as well as owner of Leapfrog Restaurant Solutions and chef/owner of Hungry Monkey Catering.

For more information, visit www.oceansprayfoodservice.com.

L'Academie graduate wins Chaine des Rotisseurs regional competition

Seth Brady, a 2007 graduate of L'Academie de Cuisine and a cook at Vinoteca, took first place in the Chaine des Rotisseurs Mid-Atlantic regional Les Jeune Commis competition at L'Academie in Gaithersburg, Md., on March 8. Brady and five other young cooks were given a market basket and four hours to create a three-course meal.

Brady's preparation of Rockfish with Oyster Beurre Fondue, Roasted Leg of Lamb with Dijon jus, Pommes Purée and Roasted Tomato and Braised Pineapple with Pound Sweet Creme Fraiche secured him a spot to compete in the National Finals to be held June 11 to 14 in Scottsdale, Ariz.

IFMA honors CIA president Ryan

International Foodservice Manufacturers Association has named Culinary Institute of America (CIA) president Tim Ryan the 2009 Silver Plate Award winner in the Specialty Foodservices category.

Ryan, a 1977 CIA graduate, has been president of the college since 2001. He was the youngest person to become a Certified Master Chef and the youngest national president of the American Culinary Federation (ACF). Since joining the CIA faculty in 1982, Ryan developed the American Bounty Restaurant on campus to advance American cuisine for fine dining. He championed the CIA's launch of the first Bachelor of Professional Studies degree in culinary arts management, and in 2007 he established the college's new campus in San Antonio, Texas. Ryan was named ACF Chef of the Year in 1998 and won the Presidential Medal from the World Association of Cooks.

The annual Silver Plate Awards recognize contributions by foodservice operators in nine segments of the industry: Independent Restaurants, Chain Full Service, Chain Fast Service, Health Care, Elementary and Secondary Schools, Colleges and Universities, Business & Industry/Foodservice Management, Hotels and Lodging and Specialty Foodservices.