NRAEF's 2010 Ted J. Balestreri Leadership Classic benefits scholarship program

The National Restaurant Association Educational Foundation (NRAEF) raised more than $115,000 at its 18th annual Ted J. Balestreri Leadership Classic to benefit the NRAEF Scholarship Program, which provides scholarships for more than 800 students each year. At this year's sold-out event, held on the Monterey Peninsula in California, March 10 to 13, 125 leading restaurant and foodservice operators and suppliers came together for golf and a live wine and lifestyles auction, which was hosted by the Monterey Wine Educational Foundation.

Chef David Duron (second from right) from The Inn at Spanish Bay gets help from Pacific Grove high school ProStart students in preparing a meal for attendees of the NRAEF Ted J. Balestreri Leadership Classic

Among the event highlights, four ProStart students from Pacific Grove High School, Pacific Grove, Calif., joined the executive chef team of The Inn at Spanish Bay Pebble Beach resort to prepare a three-course meal that was served during the event's live auction.

Pastry Chicago announces third annual Amateur Cookie Contest

Pastry Chicago will hold its third annual Amateur Cookie Contest on May 1 at Whole Foods Market. This year's theme is "California Raisins." The French Pastry School will provide a presentation and demonstration by one of its chef-educators for the educational seminar, which takes place during the judging portion of the event.

Culinary students and amateur bakers can submit entries through April 23. Only the first 25 entries will be accepted for the competition. The rules and registration form are available in PDF form here.

Chef-instructor selected for ACF Culinary Team USA

After successfully competing in the hot-food and cold-food competitions, six chefs were selected for American Culinary Federation (ACF) Culinary Team USA for savory. Among them is Timothy Bucci, CEC, CCE, CHE, chef/professor at Joliet Junior College, Joliet, Ill., and 2009 ACF Chef Educator of the Year.

The six chefs will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA) in Erfurt, Germany. Judges evaluated presentation and layout, composition and harmony of ingredients, correct preparation and craftsmanship and serving methods and portions. The following chefs will join chef Bucci on ACF Culinary Team USA:

• Anthony “Ben” Grupe, sous chef at the St. Louis Country Club, St. Louis
• Joseph Leonardi, CEC, executive chef at the Somerset Club, Boston
• Timothy Prefontaine, CEC, executive chef at the Fort Worth Club, Fort Worth, Texas
• James “Kevin” Storm, CEC, CCA, AAC, executive chef at Bellerive Country Club, St. Louis
• Eddie Tancredi, sous chef at New Albany Country Club, New Albany, Ohio

High school students compete for Best Teen Chef '10

On April 18 11 high school seniors will compete for the title of Best Teen Chef 2010 and a $3,000 scholarship to The International Culinary School at The Art Institute of Ohio--Cincinnati. The local winner will move on to the national competition, where he or she will compete for a full-tuition scholarship and, in partnership with Food Network, work as Intern for a Day at Food Network Kitchens in New York City. The national winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

The 11 students who will compete in the local-level competition at The Art Institute of Ohio--Cincinnati are: Danicia Rucker, Ashtabula, Ohio; David Virgin, Grayson, Ky.; Abby Robertson, Hamilton, Ohio; Ashley Pado, Wooster, Ohio; Samantha Ruttman, Upper Sandusky, Ohio; Hilarrie Mancuso, Parma, Ohio; Colt Curry, Wilmington, Ohio; Tiffany McCann, Wilmington, Ohio; Chelsea Stonerock, Bethel, Ohio; Andrew Salvidar, Pierceton, Ind.; and Jasmine Hagood, Cincinnati.

The Best Teen Chef Competition, now in its eleventh year, awards more than $200,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the culinary industry. For more information, visit www.artinstitutes.edu/pr.aspx?ID=ai1017.

Updated version of AH&LEI textbook offers operational focus

The American Hotel & Lodging Educational Institute (EI) has published the second edition of Managing Beverage Operations, by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Lendal Kotschevar, Ph.D. This textbook focuses on the successful elements of a beverage operation, based on research of those that are thriving.

The book includes new discussions of leadership and supervision, focusing on the management and leadership practices specific to a beverage operation such as emotional intelligence and the importance of relationships, communication, recruitment and training. Readers will find a real-world approach to topics such as beverage controls, purchasing through serving, technology, design and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.

For more information, visit www.ahlei.org.

Sullivan University to host Culinary Camp

Sullivan University will host its third annual Culinary Camp June 13 to 18 at the Lexington and Louisville campuses. The event is for high school juniors and seniors who want to explore careers in the culinary industry.

Participants will experience cooking tutorials and hands-on lessons with professional chefs. Registration is open for all high school juniors and seniors until May 5. For more information, visit www.sullivan.edu.

HCCC vice president awarded doctorate in educational leadership

Hudson County Community College (HCCC) vice president for North Hudson Center and Student Affairs Paula P. Pando (pictured, below) was awarded her doctorate in educational leadership from Rowan University, Glassboro, N.J. She is the first student to complete the Rowan University Educational Leadership doctoral program's community college leadership initiative.


In her dissertation, Pando focused on the loss of experienced upper-level community college administrators and faculty to retirement.

"There is a crisis of leadership of sorts in the community college sector," she said in a statement. "Given the changing times and challenges confronting our institutions, perhaps one of the greatest challenges facing community colleges in this millennium is filling the leadership pipeline with individuals who possess the necessary skills and traits to be successful, and who are committed to upholding the community college core values and mission."

For more information about HCCC, visit www.hccc.edu.