Ferran Adrià shares his passion with CIA community

Ferran Adrià—chef and co-owner of Spain's famed El Bulli, which has been deemed "best restaurant in the world" four times in the last six years by England's Restaurant magazine—recently spent a day with students at The Culinary Institute of America (CIA) in Hyde Park, N.Y.

On the morning of Wednesday, March 25, about 1,100 students came to hear Adrià speak about his culinary background and cooking philosophy. The 90-minute presentation included an opportunity for students to ask questions of the man who is widely considered the best and most innovative chef in the world today.

In the afternoon, Adrià's cooking style—which he calls "deconstructivist"—was on full display as he showed how he develops recipes with unexpected contrasts in flavor, temperature and texture. The two-hour demonstration was a treat for the more than 1,300 students and faculty attending, as Adrià rarely cooks away from elBulli and his test kitchen in Barcelona.

The following day, Adrià received the college's Augie Award as Chef of the Year during the annual CIA Leadership Awards dinner at Cipriani 42nd Street in New York City.

Chef Ferran Adrià talks with CIA students (Photos: CIA/Keith Ferris)

Four female students honored at WFF conference

The National Restaurant Association Education Foundation (NRAEF), Women's Foodservice Forum (WFF) and Wendy's International Inc. awarded the Reaching Your Dreams Scholarship to four female students at the WFF's Annual Leadership and Development Conference held March 15 in Dallas.

The four University of North Texas students--Keitha Farrow, Kelley Krost, Melissa Portocarrero and Hannah Snowden--each received $2,500 to help finance their education in a restaurant and foodservice course of study.

(l to r) Bill Hyde, vice chairman, NRAEF Board of Trustees; Hannah Snowden, student; Melissa Portocarrero, student; Kelley Krost, student; Keitha Farrow, student; Frances Wright, vice president, corporate human resources, Wendy's International Inc.; and Carlton Curtis, treasurer, NRAEF Board of Trustees

The annual Reaching Your Dreams Scholarship, created in honor of Wendy's founder Dave Thomas, is presented to four female college students enrolled in a restaurant or foodservice-related program who excel academically and express an interest in continuing their education in the industry.

It's almost fiddlehead greens season...

And the start of fiddlehead season means Norcliff Farms Inc. has launched its annual Fiddlehead Greens Culinary Contest for culinary students or recent culinary school graduates in the United States and Canada.

buttered fiddlehead greens

Students and two-year graduates have until May 6 to submit recipes online that incorporate fresh or frozen fiddlehead greens, which have been compared in flavor to asparagus, broccoli and green beans. Entry forms are available here.

Recipes will be judged based on taste, appearance, simplicity and appeal. The grand prize winner will cook his or her recipe at an event on May 13. More information is available on NorCliff Farms' Web site.

(Photo courtesy of NorCliff Farms)

Joliet Junior College instructor takes 3rd at U.S. Pastry Competition

At the 20th annual U.S. Pastry Competition held March 1 at the International Restaurant & Foodservice Show of New York, Ajith AJ Saputhanthri, of Russo's on the Bay in Howard Beach, N.Y., took first and was named 2009 Pastry Chef of the Year. Salvatore Settepani, of Pasticceria Bruno Bakery & Restaurant, Staten Island, N.Y., took second place; and Andrew Chlebana, chef-instructor at Joliet Junior College, Joliet, Ill., took third place in the competition.

chef Andrew Chlebana

The three winners competed against nine other finalists, creating showpieces in the theme of "Give my regards to Broadway." The U.S. Pastry Competition is presented by Paris Gourmet.

Online extras for March

• CET talks with a high school chef-instructor whose lessons help students and the community
• Recipe: Fully Loaded Idaho Potato Gnocchi Fritti
• Beef bourguignonne recipe

High school students from 39 states to compete in ProStart

The National Restaurant Association announced that 39 states, territories and districts will be sending ProStart high school students to compete at the eighth annual National ProStart Invitational from April 24 to 26 at the Town and Country Resort & Convention Center in San Diego. At this fast-paced competition, teams of students that won first place in their state culinary and/or management competitions will compete for the national title, as well as scholarships to continue their education at colleges and universities across the country. In 2008, $1.3 million in scholarships were awarded to winning students.

The complete roster of states, territories and districts sending teams of students to participate in the culinary and/or management competitions includes: Alaska, Arizona, Arkansas, California, Colorado, Connecticut, Florida, Georgia, Guam, Illinois, Indiana, Iowa, Kansas, Louisiana, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nebraska, Nevada, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Oregon, Puerto Rico, South Carolina, South Dakota, Utah, Virginia, Washington, Washington D.C., West Virginia, Wisconsin and Wyoming. A total of 275 students will be competing in the National ProStart Invitational.

College of Dupage culinary program to host fund-raiser dinner

Glen Ellyn, Ill.-based College of DuPage's 12th annual "Traditions in Excellence" food and wine dinner event is set for April 21 from 5:30 to 9 p.m. The "Traditions in Excellence" dinner event is an opportunity for the College of DuPage's culinary students to showcase their skills, while raising money to enhance the Hospitality Administration program. This year's event presents a four-course, sit-down dinner prepared by the students. The College of DuPage will be recognizing one of its exemplary graduates: Gus Vonderheide, vice president of Hyatt Corp.

Throughout the evening, guests can mingle and peruse the silent and live auction items that will be offered. All the proceeds from the evening's event will go directly to the College of DuPage's Hospitality Program and expansion. Over the years, this event has raised money for new facility improvements and enhances the college's exceptional and growing program. The ambitious expansion plans include a new hotel lab with a hotel front desk, hotel room and reception area, two kitchens, two bake shops, a chocolate room, a bistro and a new culinary market. The project is scheduled for completion in 2012.

Visit www.traditionsinexcellence.com for more information.