Sullivan University honors New Orleans chef

Sullivan University's National Center for Hospitality Studies (NCHS) will present New Orleans chef Frank Brigtsen of Brigtsen's Restaurant with the Distinguished Visiting Chef Award on May 21. As part of the award, Brigsten will host a series of cooking demonstrations and question-and-answer sessions for Sullivan University students.

Brigtsen is the 36th recipient of the Distinguished Visiting Chef award, joining a list of chefs that includes Bob Kinkead (Kinkead's), Emeril Lagasse (www.emerils.com), Louis Osteen (Louis's Las Vegas) and Deborah Madison (www.deborahmadison.com). NCHS launched the Distinguished Visiting Chef series as a culinary-inspired education program designed to connect students with top chefs.

Brigtsen's Restaurant was rated "Top Cajun Restaurant" in the 2000 Zagat survey and received a "Five Bean" rating from the New Orleans Times-Picayne.

CIA opens baking and pastry associate program at Greystone

The Culinary Institute of America (CIA) will offer an associate degree program in baking and pastry arts at its Greystone campus in St. Helena, Calif., beginning this August. The program features the same curriculum offered at the CIA's flagship Hyde Park, N.Y., campus.

the CIA at Greystone

Students will learn the production of all types of breads, cakes, pastries, desserts and confections through hands-on classes emphasizing baking and pastry technique. Students nearing the end of their sophomore year will gain real-world experience in a bakery café open to the public to be built at the CIA Greystone campus.

An open house for the new degree program will be held at the CIA at Greystone on May 18, which will include a live simulcast with Duff Goldman, of the Food Network's "Ace of Cakes," who earned a baking and pastry arts certificate at Greystone in 1998.

What foodservice professionals need to know about the H1N1 virus

The National Restaurant Association will host a one-hour Webinar on Thursday, May 7, at 3 p.m. EDT, to discuss some common questions surrounding the H1N1 flu virus. The Webinar, developed in partnership with cleaning and food safety products and services provider Ecolab, will provide tips on how to prevent the spread of the virus among employees and restaurant guests and on how to properly educate employees and patrons about the possible risks of the virus.

Space is limited. Register here.

ACF and CU to provide culinary nutrition information

The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University have partnered to offer a series of monthly "Culinary Nutrition News" articles, to be posted on the first Monday of each month on ACF's Web site. The articles aim to bridge the nutrition gap for chefs by providing current research information.

Each month, experts will contribute articles on topics such as vegetarian foods, allergy awareness, fiber-rich foods, healthful cooking and downsizing portions and calories. The inaugural article, "Vegetarian-Friendly," is now available for download.

The Art Institute of Ohio—Cincinnati appoints new academic director

Chef Laird Livingston, CCE, CEC, has joined The International Culinary School at The Art Institute of Ohio—Cincinnati as academic director.

In his former post as vice president of academic affairs at Le Cordon Bleu, Scottsdale Culinary Institute in Scottsdale, Ariz., Livingston was instrumental in the implementation of the Bachelor of Arts in business management program. His versatile background also includes teaching at Johnson & Wales University, Providence, R.I., and serving as director of education at the American Culinary Federation in St. Augustine, Fla. His private sector experience includes tenures with both Ocean Spray Cranberries Inc. and Campbell Soup Co.

His entrepreneurial credentials include serving as owner-operator for Truffles Café, Wok Works and Smuggler’s Cove. He possesses an M.A. in organizational management from the University of Phoenix, a B.S. in hospitality and restaurant ranagement from Johnson & Wales University and an A.S. in culinary arts from the Culinary Institute of America. Livingston, a published author and inductee into the American Academy of Chefs, earned a silver medal for the 1992 National Chef of the Year competition in Washington, D.C.

Winners announced for eighth annual ProStart Invitational

The National Restaurant Association announced the winners of the eighth annual National ProStart Invitational, held April 24 to 26 in San Diego. Among the field of more than 300 student competitors from 39 states, territories and districts, the teams from Missouri and Oregon won top honors in the culinary and management competitions, respectively. The winning ProStart students took home medals, prizes and $1.1 million in scholarships, including scholarships from the National Restaurant Association Educational Foundation and The Coca-Cola Co., the premier sponsor of the event.

More than 750 people were on hand to witness these future stars of the industry in action, including competitors, educators, mentors, state restaurant association representatives, judges, sponsors, industry representatives and friends and family. The National Restaurant Association's National ProStart Invitational showcased the talents of top ProStart students as they competed in the culinary and management competitions. To qualify for the national competition, teams won first place in the state competitions held this year by their individual state restaurant associations.

The team from Herndon Career Center in Missouri (photo, below) took home first place in the culinary competition; team members are Thomas DeMarco, Mark Leary, Andrea Svaglic, Kailey Ferguson and Zac Ray. Olathe North High School of Kansas earned second place honors, and Provo High School of Utah came in third place. Fourth place honors were awarded to George Washington High School in Guam and Silverado High School of Nevada took home fifth place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes and were judged on categories including taste, presentation, safety, sanitation and teamwork.

(l to r) David Gilbert, COO, National Restaurant Association; Mike Miller, United States Air Force (team mentor); Ben Griswold, educator; the Herndon Career Center student team; Guy Fieri, Food Network host

In the equally exciting management competition, Bend High School in Oregon (photo, below) took top honors; team members are Casey Anderson, Jackie Baird, Katelynn Cockrum and Mimi Seeley. The team from Lorain County JVS of Ohio won second place, and Carson High School in Nevada won third place. Fourth and fifth places were awarded to Carver Center for Arts & Technology of Maryland and Cheyenne East High School in Wyoming, respectively. To conquer this event, teams demonstrated their knowledge of the restaurant and foodservice industry by competing in a case study--where competitors were tested on their communication skills and ability to apply their industry knowledge to practical situations--and in a question-and-answer "game show" event.

(l to r) David Gilbert, COO, National Restaurant Association; Louise Markland, educator; the Bend High School student team; Sean Baldwin, Pilot Butte Drive Inn (team mentor); Guy Fieri, Food Network host

For more information on the ProStart program and National ProStart Invitational, please visit www.prostart.restaurant.org.

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