Sullivan University honors TRU’s Rick Tramonto

Sullivan University’s National Center for Hospitality Studies (NCHS) in Louisville, Ky., recently announced that Chicago-based TRU chef Rick Tramonto will be honored with the prestigious Great American Chef Award tomorrow, Thursday, January 15. The day’s events will include two cookbook signings, open to the public at 11:30 a.m. and 3:30 p.m. at the Sullivan University campus, as well as a private awards ceremony and educational cooking demonstrations featuring French cuisine for NCHS students.

The Great American Chef Series, which began at NCHS in 1988, is an innovative education program designed to connect students with today’s top American chefs. Tramonto is the 35th recipient of Great American Chef Award. Other chefs to receive this honor include Bob Kinkead, Emeril Lagasse, Louis Osteen, Deborah Madison and Marcel Desaulniers.

“In his 30 years in this industry, chef Tramonto has help set the bar on excellence in his field, and I am delighted that our students will have an opportunity to learn from him,” said chef Tom Hickey, director of the NCHS.

Delcastle Technical High School and MADD Bake the Night Away

By Evan Noetzel

For its annual “Cookies for Cops” Holiday baking campaign, which provides cookies to every police officer in the state of Delaware as a show of support for law enforcement’s participation in sobriety check points, the Delaware chapter of Mothers Against Drunk Driving (MADD) looked to Delcastle Technical High School in Wilmington, Del., for some hands-on help in the kitchen.

"MADD had not received quite the support that they had hoped, so they asked if we could be a part of this program," Delcastle culinary instructor Jim Berman wrote in an e-mail. "Given our resources, our students’ knowledge and willingness to provide service to the community, I offered our aid."

Culinary arts students in Delcastle's Cooks and Bakers club (pictured above) responded with an overnight baking effort—dubbed "Baking the Night Away"—that produced 6,000 cookies (that's 500 dozen) for the MADD-sponsored cookie drive. From roughly 7 p.m. on Friday, Dec. 19, 2008, to 10 a.m. the following morning, 41 students under Berman's supervision cooked 300 cookies at a time in the school's seven commercial ovens. The cookie ingredients? USFoods donated cookie batter as well as 240 pounds of flour, 150 pounds of margarine, 15 gallons of sugar, 600 eggs and 20 gallons of chocolate chips.

To aid Berman and his students, local businesses donated meals for the student bakers and cookie-transporting boxes, which were decorated by students at the nearby Wilbur Elementary School.

Delcastle Technical High School culinary student Javana Dickerson packages cookies for MADD's "Cookies for Cops" campaign.

Alton Brown entertains Miami in Celebrity Chef Series event

On Saturday, Dec. 13, 2008, as part of the Celebrity Chef Series presented by Johnson & Wales University and the Adrienne Arsht Center for the Performing Arts of Miami-Dade County, Alton Brown discussed his fascinating career with Michelle Bernstein, a Johnson & Wales North Miami campus alumna and owner of Michy's Restaurant in Miami.

Brown, host of the popular Food Network show "Good Eats" and main commentator on "Iron Chef America," took the stage in an island-inspired shirt and made himself comfortable in front of a packed house, awaiting questions from Bernstein about his passion for food entertainment. Responding with candor and quick wit, Brown captivated the audience and sparked a flurry of interesting questions.

Following the discussion, Brown presented a cooking demonstration of crêpes suzette with the assistance of culinary students from the Johnson & Wales University North Miami campus. In addition, the students served samples and refreshments at a V.I.P. reception held after the stage presentation.

Alton Brown (center) with future chefs from Johnson & Wales University's College of Culinary Arts backstage before his appearance on the JWU Celebrity Chef Series

Top culinary students vie for $20,000 in S.Pellegrino Almost Famous Chef Competition

The S.Pellegrino Almost Famous Chef Competition kicks off its 7th year this January, as nearly 80 student chefs from across the United States and Canada, representing approximately 40 of the best culinary schools, compete in 10 regional contests before food media, distinguished guests and renowned chefs. In this premier culinary event, celebrity chefs act as both mentors and judges, while students compete for up to $20,000, a paid apprenticeship and the chance to win the title of S.Pellegrino 2009 Almost Famous Chef.

The 10 regional winners will be flown to the finals event, which taking place March 6–9, 2009, at The Culinary Institute of America at Greystone in Napa Valley, Calif. The finalists will compete in three categories: the Mystery Basket, Signature Dish and People's Choice. During the three-day competition, a panel of judges will critique competitors on every meticulous detail—from taste, texture and aroma of the dish to presentation, kitchen skills and the ability to perform under pressure.

The S.Pellegrino Almost Famous Chef Competition is the first of its kind to allow student chefs to experience their first heated culinary competition, as well as the rare opportunity to work alongside some of the biggest names in the culinary world. Judges include some of the most prestigious chefs and esteemed members of the media. Past judges have included celebrity chefs Tony Mantuano of Spiaggia, Greg Cole of Celadon and Cole's Chop House, Food Network star Sara Moulton and Harold Dieterle, winner of Bravo's Top Chef Season 1 and chef/owner of Perilla.

The competition is a career opportunity of a lifetime—just ask Kristianne Pak, the 2008 Almost Famous Chef. "I came into the competition knowing that I was competing against the best up-and-coming young chefs," she says. "This competition opened up so many doors for me, and I am very thankful to S.Pellegrino for this experience!"

Lactalis Foodservice donates $1,000 to Denis F. Ellis Scholarship Fund

In support of aspiring culinary students, Lactalis Foodservice has made a $1,000 donation to The Denis F. Ellis Apprenticeship Scholarship Fund offered by the ACF South Bend Chefs and Cooks Association.

The scholarship’s namesake, award winning executive chef Denis Ellis, retired in 2004 from the University of Notre Dame Food Services after 17 years of preparing recipes and overseeing menus for some 20,000 meals served daily on campus. Ellis is a dedicated member of the American Culinary Federation (ACF) and is actively involved in the ACF South Bend Chefs and Cooks Association Apprenticeship Program—where over the years, he has proven to be an inspiration to many aspiring chefs.

Ellis' scholarship supports the non-profit ACF South Bend Chefs and Cooks Association’s mission, which is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.

Pictured (l to r): Jim Binner, channel marketing manager at Lactalis Foodservice, presents a check to Don Miller, executive chef at Notre Dame Food Services.

Kendall College students win Port-inspired culinary competition

Tracey Torres, 21, and Jeremy Fisher, 27, both of Chicago, were the winners of the recent Cockburn's Culinary Competition, which challenged Kendall College culinary arts students 21 years of age or older to create innovative recipes and pairings incorporating Cockburn's Special Reserve Port. Runners-up included the team of Taleia Monty and Kristin Moore, of Chicago, and the team of Amy Dannenberger and Aaron Haas, of Chicago and Schaumburg, Ill., respectively.

For their winning recipe—an original twist on traditional Portuguese cuisine, featuring crispy braised pork belly, migas and black beluga lentils, complemented by frisée salad tossed in a Cockburn's Special Reserve vinaigrette—Torres and Fisher were awarded a four-day, five-night educational tour of Cockburn's winery in the prominent Douro Valley in Northern Portugal.

Entries were judged based on several factors, including overall taste, presentation, inventiveness and the original use of Cockburn's Special Reserve. The distinguished panel of judges included some of Kendall College's most distinguished alumni, including: Shawn McClain (Owner and Chef, Spring, Green Zebra and Custom House), Christopher Koetke (Dean, Kendall College), Angela Roman (Wine Director, The Signature Room), Stephanie Izard (2008 Winner, Bravo TV's "Top Chef").

Winning Recipe:

Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisée Salad in a Cockburn's Special Reserve Vinaigrette
Tracey Torres and Jeremy Fisher, Kendall College

3 lbs. pork belly
2 c. quince, cored and large-diced
2 c. Spanish onions, sliced
Olive oil
Kosher salt to taste
Black pepper to taste
4 c. brown stock
Migas (recipe follows)
Black Beluga Lentil Puree (recipe follows)
Frisée Salad with Cockburn's Special Reserve Vinaigrette

Method (1) Preheat oven to 375°F; score pork belly fat, 1/4 inch lines across. (2) Place quince and onions in bottom of roasting pan, toss in olive oil, salt and pepper. (3) Once fat turns golden, turn oven down to 350°F; pour brown stock in bottom of roasting pan. (4) Roast pork belly for another 2-3 hours or until tender. (5) Remove pork belly; set aside. (6) Take the reserved liquid, and reduce it in saucepan until it coats the back of a spoon.

Migas
1 loaf country-style sourdough, preferably day-old
1 c. uncooked linguisa sausage (Portuguese-style sausage, can substitute chorizo)
1/2 c. pancetta, small-diced
3/4 c. pomegranate seeds
Olive oil
Kosher salt
Black pepper

Method (1) Cut crusts off sourdough, and medium dice. Sprinkle water over day-old bread until just damp; set aside. (2) In sauté pan, sauté pancetta and the linguisa out of casing; sauté until rendered down. (3) Drain meat, saving fat; set aside. (4) In sauté pan, heat 2 T. olive oil and 1 T. of reserved fat; sauté bread until crisp. (5) Add linguisa and pancetta; toss in pomegranate seeds, season; serve immediately.

Black Beluga Lentil Puree
1 c. black beluga lentils (pre-soaked in water overnight)
1/2 c. onion, large-diced
1/2 c. carrot, large-diced
1/2 c. celery, large-diced
Water

Method (1) In large pot, sauté vegetables until slightly caramelized. (2) Add lentils and cover with water. (3) Cook for 30 minutes or until soft. (4) Drain lentils and puree in a blender, season with salt and pepper. If needed, use reserved liquid to smooth out the lentils.

For assembly: (1) Place lentil puree on right center of plate. (2) Spoon portion of pork belly sauce onto left center of plate. Cut 5 oz. portion of pork belly; lay on sauce. (3) Arrange a portion of the salad in the center. (4) Lay migas on top of pork belly; let fall off the side to the right onto the lentils. (5) Finish with pork belly sauce to taste. Serve immediately.

Calling all wine lovers ...

Looking to refine your palate when it comes to fine wines? Check out Steven Kolpan On Wine, a wine blog by Steven Kolpan, professor of wine studies at The Culinary Institute of America (CIA) in Hyde Park, N.Y. A respected author, Kolpan recently co-authored a new book, WineWise—which includes a great essay on teaching wine to culinary students.