The French Pastry School offers professional continuing education courses in pastry arts

En-Ming Hsu, a pastry chef-instructor at The French Pastry School and a former Pastry World Champion, will conduct a hands-on continuing education pastry class--The Art of Pre-Desserts and Plated Desserts--June 8–10, 2009, from 7 a.m. to 3 p.m. each day.

The recipes in this three-day course will take advantage of fresh, local ingredients found at farmers markets. Among the seasonal recipes attendees will prepare with Hsu’s guidance are Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé; Shaved Melons with Muscat Ice; and Wild Borreal Blueberry and Lemon Biscuit Verrine. The course also will cover such topics and trends as sustainable agriculture, organic products and their impact on your dessert menus, and planning your menu economically.

Part of The French Pastry School's ongoing Summer Collection of professional continuing education offerings, the course also will include a three-course lunch. For more details, visit www.frenchpastryschool.com.

Vilcek Foundation seeks applicants from the culinary arts for 2010 Creative Promise prize

The Vilcek Foundation--whose mission is to honor the contributions of foreign-born scholars and artists living in the United States--on May 19 announced that the culinary arts will be the 2010 category for its annual Creative Promise prize in the arts and humanities, and opened the call for application submissions. Chefs, artisans and innovators are all eligible to apply; the application deadline is July 31, 2009.

The Foundation expanded its awards program in 2008 with the Creative Promise prize to recognize exceptional contributions of younger immigrants to the United States in the biomedical sciences and the arts and humanities. The latter category changes annually to reflect the broad range of disciplines it encompasses. The choice of culinary arts is a timely one, given the controversial nature of immigration in the United States today.

“Nothing is more basic to humanity than food, and nothing is [more] successful at bringing people together than a shared meal,” said Vilcek Foundation executive director Rick Kinsel in a recent press release. “Furthermore, the culinary arts flourish in America in large part because of its immigrant practitioners. We have them to thank for the fact that we in this country have only to step outside our doors to sample the foods of the world. As a result, more than ever before, Americans are taking a greater interest in food--where it comes from and how it is grown--and have a deeper appreciation for the art and science behind a carefully prepared and beautifully presented meal.”

The Creative Promise winner will receive a $25,000 cash award and a certificate of recognition designed by Stefan Sagmeister, which will be presented during the foundation’s annual awards ceremony and dinner held in New York City next spring. In addition, four other finalists will each receive $5,000 cash awards. To be eligible for the Vilcek Prize for Creative Promise, applicants must have been born outside the United States and be 38 years or younger as of December 31, 2009. The application deadline is July 31, 2009. Additional award details and an online application are available at www.vilcek.org.

June issue of ACF Culinary Nutrition News tackles food allergens

The latest installment of the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University's "Culinary Nutrition News," now available for download, examines the food allergies that affect 12 million Americans today. The article offers facts, resources and a quiz covering topics such as gluten sensitivity, the difference between a food allergy and food intolerance and the eight foods that account for 90 percent of all food-allergy reactions. (In case you can't wait, they are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts and wheat.)

Upcoming "Culinary Nutrition News" articles--available online for free on the first Monday of each month--will cover topics such as fiber-rich foods, calorie countdown, healthful cooking techniques, downsizing calories and portions and demystifying lipids.

Online extras for May

• Expanded Spotlight Q&A with Monroe Community College
• Portion control equipment
• Brioche recipes
• Poll: What online resources do you use to expand the teachings of your classroom?
  

MRAEF gives $70,000 in scholarship awards

The Massachusetts Restaurant Association Educational Foundation (MRAEF) hosted almost 200 people at its ninth annual Making the Future Bright Scholarship Awards Gala on May 20 at the Danversport Yacht Club in Danvers, Mass.

During the reception, MRAEF awarded $70,000 in scholarships to 31 high school and undergraduate students. Alan Ayers, treasurer and principal of Corporate Chefs Inc., received the 2009 MRAEF Leadership Award, and the 2009 ProStartTeacher of Excellence Award was presented to Nancy Haney from Tri-County Regional Vocational High School in Franklin, Mass.

Since 2000, the MRAEF, in partnership with the National Restaurant Association Educational Foundation, has given over $500,000 in scholarships to more than 210 students who are enrolled in a post-secondary restaurant or foodservice program.

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.

ICE student wins Fiddlehead Culinary Competition

Boswell Scott, a student at the Institute of Culinary Education in New York City, took first place in NorCliff Farms Inc.'s Second Annual Fiddlehead Greens Culinary Contest. Students and two-year graduates had until May 6 to submit recipes online that incorporated fresh or frozen fiddlehead greens.

Scott prepared his winning recipe for sautéed coconut curry fiddleheads and chicken (recipe follows) at a Fiddlehead Festival on May 13.

Sautéed Coconut Curry Fiddleheads and Chicken

Boswell Scott, Institute of Culinary Education, New York City

Yield: 4 servings

3 T. olive oil
4 T. curry powder, divided
8 oz. fresh NorCliff fiddlehead greens or 10 oz. frozen fiddlehead greens
Half an onion, chopped
2 cloves garlic, minced
1 1/2 oz. carrots, julienned
4 T. sweetened coconut flakes
4 boneless chicken breasts, cut into thick julienne
Salt and pepper, to taste

Method (1) In a large saucepan, heat oil. While heating, add 2 t. of curry powder to hot oil. (2) When the oil is heated, turn down the heat to medium-high, add chicken and cook for 2 minutes. (3) When the chicken is perfectly seared and has taken on the color of the curry (yellowish green), add fiddleheads, onion, garlic and carrots. (4) Add the rest of the curry powder and sweetened coconut flakes, stir well and cook for an additional 2 minutes. Finish off with salt and pepper to taste. Serve immediately.