Joel Heberlein addresses MSU hospitality graduates

The School of Hospitality Business at Michigan State University hosted a graduation reception for its spring 2010 graduates on May 8, with MSU's Spartan Hospitality Group director, Kellogg Hotel and Conference Center general manager and adjunct professor Joel Heberlein as speaker. More than 250 people attended the reception, and Heberlein's son Mike was among the graduates.

(l to r) The School of Hospitality Business' graduation reception speaker Joel Heberlein and his son, Mike Heberlein

"I had no job and no direction ... and I never dreamed I would lead a hospitality division at a Big Ten university," Heberlein told graduates. "You will always have us here at [MSU]. We will always be here for whatever you need and we would love to hear from each and every one of you whether you need us or not."

The reception included a tribute to the seniors, and two were selected by their peers as "Outstanding Seniors" for 2010. The honor went to Stephanie Stephens, the 2010 executive director of Career Expo; and Alexandra Clark, the 2010 executive director of Les Gourmets.

Online extras for Summer CET

• Career Search: Healthcare reform means more food jobs
• Extended Q&A with Buckingham County Vocational Center's Sandra Hawk
• Mignonette Trio recipe, featuring petite tender
• Deconstructed fruit and yogurt recipe
• Food and cooking podcasts for furthering student learning
• Chai truffles recipe
• Chatting with FENI's Postsecondary Educator of the Year
• Chatting with FENI's Secondary Educator of the Year
  

L'Academie's Dionet recognized as top CEO

Francois Dionot, founder and director of L'Academie de Cuisine in Gaithersburg, Md., was chosen as one of the 25 CEOs You Need to Know for 2010 in The Montgomery County Gazette of Politics and Business. Dionot received his award at a luncheon held May 13 at the AFI Silver Theater in Silver Spring, Md.


Dionot (pictured, above) established the school in 1976 when gourmet cooking was becoming popular and people were teaching cooking classes out of their homes. The school has since grown to include two campuses, full-time professional culinary and pastry arts programs and more than 1,000 recreational cooking classes each year. Dionot teaches students in each phase of the professional program and counsels the students on their final project and on their externships. For more information, visit www.lacademie.com.

NRA Show '10 attendees, exhibits up

The 91st annual National Restaurant Association Restaurant, Hotel-Motel Show and the International Wine, Spirits and Beer Event (IWSB) saw an increase in both attendees and exhibits from 2009. The NRA Show attracted more than 58,000 registrants--up 6 percent from 2009--and approximately 1,700 exhibitors showcased new products and services this year. Attendees trekked to Chicago for the show from 120 countries, up from 107 countries in 2009. IWSB, the industry's only professional event focused exclusively on growing restaurant and hospitality bar programs, saw a 17 percent increase in attendee registration over last year with more than 3,500 qualified registrants.

For more information on the show including photos, videos, and the Floored! blog, visit www.restaurant.org/show. NRA Show 2011 will take place May 21 to 24 at Chicago's McCormick Place. The 2011 International Wine, Spirits & Beer Event will be held May 22 and 23.

Sullivan University chef-instructors celebrate Louisville Tourist Month

On May 14, The Kentucky Bourbon Cookbook author Albert Schmid appeared at a book signing event at the Louisville Visitors Center, Louisville, Ky., along with Sullivan University chef-instructors David Dodd, Katie Payne and Allen Akmon, who prepared tastings of dishes from the cookbook. The event was presented in celebration of the Louisville Convention & Visitors Bureau's Hometown Tourist Month.

(l to r) Sullivan University chef-instructors David Dodd, Katie Payne, Allen Akmon and Albert Schmid (seated)

ICE student wins 4th annual Chefs of Grey Poupon student competition

Sonali Ruder, a student at The Institute of Culinary Education (ICE), won the 2010 Chefs of Grey Poupon Student Culinary Competition, which was held May 6 at Viking Cooking School and Culinary Shop in Glenview, Ill.

Ruder took home the grand prize and a $20,000 culinary scholarship from Kraft Foodservice with her original recipe for pan-roasted lamb loin with celery root, apple and dijon purée, mustard greens, Grey Poupon glazed carrots, pomegranate jus and truffle mustard mushroom crisp and her Mystery Basket Challenge dish of a crab cake sandwich with black garlic aïoli and avocado radish salsa.

Dave Wilcox of Kraft Foodservice with Chefs of Grey Poupon student winner Sonali Ruder

Joshua Ogrodowski from Johnson & Wales University received a $5,000 scholarship and second place with his recipe for honey Dijon pistachio-encrusted lamb rack with Dijon succotash, whole-grain Dijon lamb glace and fire-roasted tomatoes. Sarah Roberts from Kendall College won third place and a $3,000 scholarship with her recipe for crispy braised pork belly with Chinese black rice rolls. The Culinary Institute of America student Brooke Maynard took home fourth place and a $2,000 scholarship for her recipe of pear and Dijon glazed pork loin.

Now in its fifth year, the Chefs of Grey Poupon program was developed to honor three chefs each year who have creatively used Grey Poupon in their signature dishes. The student culinary competition was added four years ago to inspire the chefs of tomorrow. For more information, visit www.chefsofgreypoupon.com.

CET is headed to the '10 NRA Show!

Chef Educator Today will be at the 2010 National Restaurant Association Restaurant, Hotel-Motel Show on Monday, May 24, and Tuesday, May 25. If you're planning to attend, be sure to stop by our booth, #7828!

Otherwise, see you Wednesday!

-the CET editors