Jo Daviess Carroll and Wilco students win Illinois ProStart Invitational

At the 9th Annual Illinois ProStart Student Invitational at Kendall College in Chicago, the student team from Wilco Area Vocational Center won the culinary competition and the student team from Jo Daviess Carroll Area Vocation Center won the management competition. Both teams will go on to compete in the National ProStart Student Invitational competition, which takes place April 30 to May 2, in Overland Park, Kan.

Each first place team member was awarded more than $12,000 in scholarships to culinary colleges including: Cooking & Hospitality Institute of Chicago, Culinary Institute of America, Illinois Institute of Art, Johnson & Wales University, Kendall College and Washburne Culinary Institute. Overall, more than $100,000 in scholarships was awarded to students. The program, which was hosted by the Illinois Restaurant Association Educational Foundation (IRAEF) and sponsored by Sysco Foodservice--Chicago, also included a college fair and cooking demonstrations.

For more information on the IRAEF ProStart Student Invitational visit www.illinoisrestaurants.org and click on Educational Foundation.

Naha co-owner speaks at FPS graduation

The French Pastry School (FPS) at City Colleges of Chicago honored the newest graduates of L'Art de la Pâtisserie, The Professional Pastry and Baking 24-week program with a ceremony on Dec. 18, 2009, at The Union League Club of Chicago. Carrie Nahabedian, executive chef and co-owner of Naha Restaurant and Deidra Lewis, interim chancellor of Colleges of Chicago addressed graduates during the ceremony.

"It's up to you to preserve the craft [of pastry]," Nahabedian told students. "Protect everything you have learned; be true to what you have learned, because you learned from the best."

Among the establishments that have hired FPS graduates are The Ritz-Carlton, Charlie Trotters and Per Se. Other graduates have plans to open their own businesses.

MSU Hospitality receives gift from The Panda Charitable Foundation

The Panda Charitable Foundation is donating a $200,000 gift to Michigan State University's (MSU) School of Hospitality Business to help support the revitalization of the school's culinary business learning lab. The lab will showcase the latest in culinary equipment, sustainable building materials and optimal design concepts.

"This lab helps us further our educational mission: to be the leader in hospitality business education," said Shelley MacMillan, associate director of development for MSU's School of Hospitality Business, in a press statement. "The Panda Charitable Foundation joins our other leadership partners and all the generous donors to this critical project. Together with them, the school can continue to prepare tomorrow's leaders."

The Panda Charitable Foundation was established by Panda Restaurant Group Inc., whose flagship concept is Asian QSR concept Panda Express.

Lexington College offers new Event and Meeting Planning certificate

For women looking to develop their skills in event and meeting planning, Lexington College in Chicago is now offering a certificate in Event and Meeting Planning. The program includes five accredited courses completed over the course of one year. The hours can be applied to the Certified Meeting Planner (CMP) designation or toward the bachelor's degree offered at Lexington. No previous college coursework is required.

Courses include Introduction to Meeting & Event Planning, Meeting Planning, Convention and Exposition Management, Special Events and Applied Event Planning. The program is tailored toward busy professionals, as classes meet in a periodic weekend format. For more information, visit www.lexingtoncollege.edu or contact Carmen Larios.

Register NOW, pay later for the 12th Annual FENI Summit

12th Annual Foodservice Educators Network International (FENI) Educators Summit
February 12 to 15 in Chicago

www.fenisummit.com

Register now, pay later!
Don't miss out on your top choices for Master Classes at the 12th Annual FENI Summit. You can register today by visiting www.fenisummit.com/2010registration.htm, or by contacting Naurice Olivera (nolivera@talcott.com; 312-849-2220, ext. 46). Then FENI will bill you or your school immediately following the event. There is also still time to get the FENI Summit discounted room rate at the Hotel Allegro (800-643-1500). Be sure to mention "FENI Summit" when you call to make your reservation.

Register soon so you can benefit from all of the great FENI Summit events:
• SPEAKERS Celebrity Chef Charlie Trotter and Kendall College's Dean, Chef Christopher Koetke
• Reception and awards ceremony for Educators of the Year
• Poster board presentations on the latest developments in culinary education
• Panel discussion, breakout sessions and roundtable sessions
• Silent auction to benefit French Pastry School's For the Love of Chocolate scholarship foundation
• Info fair and exhibits with products and resources for the culinary classroom
• City of Chicago Culinary Tour and Luncheon (optional; additional fee)
• FULL! Green and sustainable tour at Hotel Allegro (optional; free)

Gale Gand to appear at Lexington College event

Gale Gand--acclaimed pastry chef, restaurateur, cookbook author and TV personality--will make a guest appearance and sign her newest cookbook, Gale Gand's Brunch!, at Lexington College's "Taste of Lexington" event on March 11.
The annual event welcomes community leaders, hospitality industry professionals, educators, prospective students and executives of hospitality-related businesses to meet students, faculty and staff, tour the campus and sample hors d'oeuvres prepared by Lexington College students. Money raised at the event will go toward scholarship funds for the next generation of women seeking careers in hospitality.

The event will take place from 5 to 7 p.m. at the West Loop campus. For more information, visit www.lexingtoncollege.edu.

USA Pears culinary contest open to culinary students

Culinary students across the country are invited to submit original recipes for the second annual USA Pears culinary contest. Entrants can submit an appetizer, salad, entrée, dessert or beverage with USA pears as a prominent ingredient for consideration.

Recipes are due no later than Jan. 29. Three finalists will be selected to travel to Portland, Ore., in March 2010, where they will prepare their recipes for a panel of judges. The winner will receive $5,000.

For more information, visit www.usapears.org.