Purdue renames Food Science Building to honor Nelson

The Purdue University Board of Trustees approved renaming the Food Science Building in honor of retired professor and food science department chair Philip E. Nelson, who helped develop the program and became an international laureate for his work in improving the world's food supply. The building will be called the Philip E. Nelson Hall of Food Science.

Nelson (pictured), who retired in May at age 75, ended a 50-year career at Purdue most recently as the Scholle chair professor in food processing. He was the food science department's first chairman when it was created in 1983 and served in that position for 20 years.


Nelson built the food science program from a department of 30 undergraduate students, 10 graduate students and 10 faculty members into the country's largest, with a peak of 150 undergraduates, 50 graduate students and a faculty of 19.

Nelson also provided leadership to the food science profession and food industry as president of the Institute of Food Technologists in 2001-'02 and as committee member of the U.S. Department of Agriculture, Food and Drug Administration and National Academy of Sciences. He also received the World Food Prize in 2007 for his aseptic processing innovation. The system reduced postharvest waste and made seasonal fruits and vegetables available year-round and easier to transport worldwide.

Monroe College to host A Chef's Legacy event

On July 19 the Monroe College School of Hospitality Management and the Culinary Arts will host A Chef's Legacy--the 5th Annual Craig Rutman Memorial Scholarship Dinner. The event will feature dean Frank Costantino, CEC, CCE, AAC, the 2006 American Culinary Federation (ACF) championship team and Monroe culinary students preparing food in this year's theme, "Taste of the Mediterranean."

A Chef's Legacy honors the memory of chef Craig Rutman, Monroe's first director of culinary arts. The event raises funds for Monroe College students who will participate in the study abroad program in Italy. Last year, the event raised more than $45,000.

The event starts at 6:30 p.m. in the college's Culinary Arts Center in New Rochelle, N.Y. For more information, e-mail Carol Genese at cgenese@monroecollege.edu.

Culinary Cup to benefit Kenneth Black Memorial Scholarship Fund

The Napa River Grill Culinary Cup, a golf scramble to benefit the Kenneth Black Memorial Scholarship Fund for culinary students at Sullivan University, will be held on Aug. 2 at the Cardinal Club in Simpsonville, Ky. Black, a Sullivan graduate and then sous chef for Napa River Grill in Louisville, Ky., was killed in a motorcycle accident on April 23, 2010, just before his 25th birthday.

The Napa River Grill Culinary Scholarship Fund was created in 2003 to help young people earn a degree in culinary arts. The scholarship was renamed in Black's honor after his passing. The scholarship fund will be awarded to a student at Sullivan University currently pursuing a culinary arts degree.

For more information about the event, call (502) 423-5822.

CIA president discusses food, education trends in new CIA podcast

In the latest "Insight from the Inside" podcast from The Culinary Institute of America (CIA), CIA president Dr. Tim Ryan discusses topics such as the advantages of a formal culinary education, leadership and food trends.


Dr. Ryan (pictured), who has been president of The CIA since 2001, was captain of the first U.S. team to win a Culinary World Cup and the team that won the World Championship at the 1988 Culinary Olympics. He also was the youngest person to become a Certified Master Chef and the youngest president of the American Culinary Federation. In the podcast, he discusses how the restaurant and hospitality field is more competitive, sophisticated and complex than it was when he joined the industry in 1977 upon graduating from the CIA. In this environment, education and leadership go hand-in-hand.

"Insight from the Inside" is a series of chats with graduates who have exciting jobs in the food world. Previous podcasts have featured CIA graduates Grant Achatz, John Besh, Anne Burrell, Scott Conant, Cat Cora, Dan Coudreaut, Steve Ells, Duff Goldman, Johnny Iuzzini, Sara Moulton, Charlie Palmer, Michael Symon and Michael Ruhlman. To hear the 22-minute interview with Dr. Ryan or receive future podcasts, visit www.ciachef.edu/podcasts.

Experts examine probiotics in July 'Culinary Nutrition News'

While few spend time thinking about ways to incorporate more bacteria into their diets, friendly bacteria like probiotics are actually vital to proper immune system development, digestion, protection against disease and absorption of food and nutrients. The July issue of "Culinary Nutrition News" tackles the topic of probiotics and why they're important. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.

In the article, titled "Probiotics: The Friendly Bacteria," author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, defines probiotics and shares research and information on why they are important for digestive and overall health. Foods that contain probiotics include buttermilk, cottage cheese, yogurt with live cultures and miso. She also offers several ways to incorporate more probiotics into your diet.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include cooking green with organic/local and sustainable foods and medicinal herbs and spices.

White House pastry chef addresses FPS graduates

Bill Yosses, executive pastry chef at The White House, addressed graduates, faculty and staff of The French Pastry School during the graduation ceremony of the 24-week L'Art de la Pâtisserie program on June 18. Chef Joe Trummer, a food scientist at Sara Lee Corp., also addressed attendees during the ceremony, held at The Union League Club of Chicago. The ceremony was followed by a grand buffet at the school prepared by the graduates.

The graduates of L'Art de la Pâtisserie

In his address, Yosses (pictured, below) encouraged the graduates to follow their passion. "You've chosen the right career, you're on the right path and you're coming from the best school," he said. "You're not just making people happy, you're changing their world."


Trummer spoke to the graduates from the perspective of a fellow career changer, saying that companies like Sara Lee "want to have people like you to bring innovation to their products."

For more information, visit www.frenchpastryschool.com.

Danny Meyer receives honorary doctorate from JWU

New York restaurateur Danny Meyer received an honorary doctorate of business administration in hospitality management at Johnson & Wales University's (JWU) commencement ceremonies, held May 22 at the Providence, R.I., campus. Meyer, who is the CEO of Union Square Hospitality Group (USHG), also gave the keynote address to the 747 graduates from the College of Culinary Arts and The Hospitality College.

(l to r) Danny Meyer with JWU president John J. Bowen

"Among the choices you can make, choose to work in an establishment that is committed to treating its employees and community as well as it treats its guests," he told graduates. "And become a part of that uplifting relationship-building energy. Choose to view hospitality as a team sport."

Danny Meyer addresses JWU graduates.

Meyer's New York-based USHG includes Union Square Café, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke & Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 at the Museum of Modern Art, El Verano Taqueria and Box Frites (both at Citi Field), Maialino, as well as Union Square Events (formerly known as Hudson Yards).