Kendall College student wins first-ever scholarship from Michelin

Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. The scholarship program is sponsored by Michelin, publisher of the world-renowned restaurant rating systems and guide. Nguyen received a $5,000 culinary scholarship and a stage at her choice of the chef judges’ establishments; she chose an externship Eric Ripert's Le Bernadin in New York City. The student competition, hosted by Kendall College on May 23, was evaluated by top Chicago chefs - and Ripert, who was a surprise celebrity guest chef - whose restaurants are featured in The MICHELIN Guide Chicago 2011.

Twelve students each prepared one of five famous dishes from legendary Chicago restaurants using their own methods and techniques. The contestants chose dishes from restaurants recognized by Michelin in The MICHELIN Guide Chicago 2011: The Purple Pig (Bib Gourmand), Blackbird (one Michelin star), NAHA (one Michelin star), Spiaggia (one Michelin star) and Avenues (two Michelin stars). 

Nguyen, a 23-year-old international student from Vietnam, prepared her rendition of Pig’s Tails Braised in Balsamic from The Purple Pig. She will graduate from Kendall in December 2011 with a bachelor’s degree in Hospitality Management and already received her associate degree in Culinary Arts in September 2010.

Judging the dishes were Jimmy Bannos and Jimmy Bannos, Jr., of The Purple Pig and Heaven on Seven; Curtis Duffy of Avenues; Paul Kahan of Blackbird; Tony Mantuano of Spiaggia; Carrie Nahabedian of NAHA; Christopher Koetke, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts; and Eric Ripert of New York City’s Le Bernardin, one of only nine restaurants in the United States to hold three Michelin stars. 

Visit http://www.kendall.edu.

Culinary School of the Rockies and Culinary Academy of Austin officially launch as the Auguste Escoffier Schools of Culinary Arts

The first two Auguste Escoffier Schools of Culinary Arts have launched in Boulder, Colorado and Austin, Texas. The schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.

Chef Mark Dowling, VP of academics and executive chef at the Auguste Escoffier School of Culinary Arts, in the school's new uniform

 “I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”

The Culinary School of the Rockies (CSR) and the Culinary Academy of Austin (TX) were purchased last summer by Triumph Higher Education Group of Chicago who formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.

The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods.

Visit www.escoffier.edu.

CIA launches degree progam in San Antonio

The first class of the CIA's associate degree in culinary arts at the San Antonio campus will begin on August 22, 2011. The Associate Degree in Culinary Arts at San Antonio is based on the proven curriculum offered at the main campus in Hyde Park, NY. 

The CIA's San Antonio campus

More information is available at www.ciachef.edu/visitsa.

Saputo and the CIA team up for the First Annual Pizza Cook Off

More than 700 students from Hyde Park’s campus at The Culinary Institute of America rallied around six teams who showcased their tastiest pizzas during the 1st Annual Pizza Cook Off, presented by Saputo Cheese USA Inc. on Sunday, May 1.

All contestants used Saputo’s family of brands including Saputo Premium Gold Mozzarella Cheese, Stella Cheese, and Frigo Cheese. Team Mustache earned the $1,000 first prize as well as the awards for People’s Choice and Showmanship with their traditional Margherita Pizza featuring Stella Toppers Fresh Mozzarella Cheese.

Saputo's Sean Mason (far left) and Jeffrey Bell (far right) flank the winning Team Mustache

Six team finalists were judged by a group of eight pizza and culinary experts. A $500 second prize went to team Rat-pa-tootie, while the $250 third prize was awarded to team Arrabiata.
 
Visit www.saputousafoodservice.com.
  

Kraft Foodservice awards $10,000 in scholarships in the Future Chefs of GREY POUPON Student Culinary Competition at The Culinary Institute of America

Kraft Foodservice awarded $10,000 in scholarship money to four students at The Culinary Institute of America (CIA) at Hyde Park during the Future Chefs of GREY POUPON Student Culinary Competition held at the culinary school’s campus on April 4.  Thitid Tassanakajohn received the first-place prize of a $5,000 scholarship for his recipe, Blossom Tempura Club Sandwich with Classic Dijon Mustard Emulsion, Grilled Pork Belly and Sliced Ribeye Steak. As the first-place winner, in addition to his $5,000 scholarship, Thitid also has the chance to be featured in a Kraft Foodservice trade advertisement.

Students were asked to take the concept of a traditional club sandwich to a new level and develop exciting and unique recipes. Additionally, each recipe had to highlight GREY POUPON Classic Dijon or GREY POUPON Country Dijon Mustard as the featured ingredient.

 

Thitid’s Blossom Tempura Club Sandwich recipe impressed the judges with its creative use of GREY POUPON in a mustard emulsion that worked well with both the grilled pork belly and ribeye steak on the sandwich.  Born in Bangkok, Thailand, Thitid’s culinary creations and aspirations are heavily influenced by his heritage. Armed with an M.B.A in hospitality management, Thitid wants to introduce a new level of Thai food to the world and eventually open his own fine dining Thai restaurant after attending the culinary college.

Recipes developed by the other student finalists who were also awarded scholarship prizes were these:  Seared Prosciutto Sandwich with Mustard Infused L’Orly Onion Rings, the second-place recipe by José Frayre for which he was awarded $3,000; Lobster Schnitzel and Arugula Club on Hazelnut Bread with Mascarpone Mustard Sauce, Tomato Baked Fontina Dip and Dijon Potato Salad, for which Brooke Maynard was awarded third place and $1,000; and GREY POUPON Dijon Mustard Pretzel Club, which earned Eric Hollandsworth fourth place and $1,000.

The judges for the competition were chef Phil Crispo, assistant professor in culinary arts at The Culinary Institute of America at Hyde Park; chef Michael Siry, culinary director of branded restaurants NYC; and Chef Ken Samuels, executive chef at Avon Pavilion.  Students were judged on taste and use of GREY POUPON, along with creativity and appearance.

Visit kraftfoodservice.com.

Sullivan University honors Lemaire Restaurant chef Walter Bundy

Sullivan University’s National Center for Hospitality Studies (NCHS) honored Richmond, Va. chef Walter Bundy of the Jefferson Hotel’s Lemaire Restaurant with the prestigious Distinguished Visiting Chef award on Thursday, May 19. As recipient of the award, chef Bundy performed a series of cooking demonstrations and question and answer sessions offered exclusively to Sullivan University students.

L - R: Sullivan University NCHS acting director David Dodd, Lemaire executive chef Walter Bundy (middle) and NCHS culinary arts department chair Allen Akmon (photo credit: Estes Public Relations)

Bundy’s farm-to-table philosophy stems from his childhood experiences on the family farm where his appreciation for garden-fresh ingredients and wild game was cultivated. During college, Bundy helped open The Blue Point Restaurant – well known for its use of fresh local ingredients - on the Outer Banks of NC and later accepted a position at Mark Miller’s Coyote Café in Santa Fe, NM. After completing a degree in culinary arts at the New England Culinary Institute, Bundy worked with renowned chef Thomas Keller at the legendary French Laundry. Bundy has been featured at the James Beard House in New York, the Chesapeake Bay Wine Classic Gala dinner in Virginia Beach, and Food Network’s Food Nation with Bobby Flay.

In 2001, he joined the Jefferson Hotel as the executive chef of Lemaire. His farm-to-table menu continues to showcase his commitment to creating upscale Southern cuisine and features produce from local purveyors and the hotel’s urban garden. Bundy’s urban garden is in its third season of providing ingredients for daily specials to the restaurant, furthering his vision of creating a fresh, sustainable menu. Under his culinary guidance, Lemaire was named one of the country’s “Best New Restaurants” in 2009 by Esquire magazine.
 
Visit www.sullivan.edu.
 

New egg safety educational videos now online

American Egg Board has recently added to its website four video clips that demonstrate the four phases of the Egg Safety Cycle: Inspect, Clean, Test and Time. These video clips highlight important points in handling eggs in the foodservice kitchen and are ideal for staff training.

Consult this link on American Egg Board’s website: http://www.aeb.org/foodservice-professionals/egg-safety or call 847-296-7043.