CET now accepting papers for free publication

If you have an academic white paper, an instructional how-to or even a personal essay regarding culinary eduction, Chef Educator Today (CET) wants to hear from you. All submitted articles will be reviewed by CET editors and published online in one of the magazine's upcoming digital editions—and because chef-instructors are the lifeblood of CET, we will publish your contributions free of charge.

We like to think that Chef Educator Today magazine and the Online Tool Kit blog are already valuable resources for chef-instructors, but by adding your voice to our digital magazine, you can help us create a one-of-a-kind online forum for idea exchange for you and your peers in the culinary-education field.

Send all article submissions and questions regarding submission to CET managing editor Lacey Griebeler at lgriebeler@talcott.com.

'Insight from the Inside' podcast features CIA alumnus John Besh

John Besh, chef and owner of four New Orleans-area restaurants, talks about his career in the most recent "Insight from the Inside" podcast from The Culinary Institute of America (CIA). "Insight from the Inside" is a series of chats with CIA graduates who have exciting jobs in the food world.

During the 20-minute chat, Besh talks about the destruction caused by Hurricane Katrina and his efforts in the city's physical and emotional recovery, his experience on the Food Network's Next Iron Chef competition, and taking time off from his CIA studies to serve in the U.S. Marines during the first Gulf War.

The 1992 graduate credits his time at the CIA for providing the groundwork for his success. "There are great people everywhere, but some of the best instructors in the world are right here," said Besh. "Our horizons were broadened by the staff here ... Things I learned in those early days stayed with me throughout my career. That was the foundation that really made it possible for me to thrive."

To hear the entire interview with Besh or podcasts with other notable CIA alums, or to receive future podcasts, visit www.ciachef.edu/podcasts.

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.