RCF announces two new scholarships

The Research Chefs Foundation (RCF), the educational outreach arm of the Research Chefs Association (RCA), has added two new scholarships to be funded by CuliNex LLC. The CuliNex Organic and Natural Foods Culinology Scholarship is a $4,000 higher education scholarship for qualified individuals who show interest in developing organic and natural foods. The CuliNex Certified Research Chef (CRC) and Certified Culinary Scientists (CCS) Scholarship will provide financial assistance in the form of up to two $550 scholarships in 2010 for qualified professionals who meet the certification eligibility criteria. These scholarships are funded by Mark Crowell, CRC, who founded CuliNex in 2005.

"Education is at the heart of the RCA's mission," Crowell said in a statement. "My career has benefited greatly from Culinology and I hope these scholarships will encourage students to pursue a Culinology degree and career. ... I want to encourage members already practicing Culinology to take that extra step to increase their competitiveness. Certification credentials have proven invaluable to me in sending a strong signal of professionalism to employers and the development community. Lastly, I am hopeful this gift will spur others to support the RCF's mission in providing financial assistance to qualified students and professionals."

For more information or to apply, visit www.culinology.com/scholarship-opportunities.

'Culinary Nutrition News' sets '10 resolutions

In the January issue of "Culinary Nutrition News: Nutrition Resolutions for 2010," nutrition experts discuss important nutrition topics for the new year. The three-page 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.

The article outlines several topics that include nutrition for the baby boomer generation, healthful cooking and nutritional ingredient substitution and balancing the plate. The authors also share the results from a 2009 nutrition survey of ACF chefs.

The February “Culinary Nutrition News” article will be posted online Feb. 8. Visit www.acfchefs.org/CNN for more information.

Attain your New Year's Resolutions at the 12th Annual FENI Summit!

12th Annual Foodservice Educators Network International (FENI) Educators Summit February 12 to 15, 2010

Chicago, IL
www.fenisummit.com

New year, new goals!
It's that time of year again when we all make resolutions. Perhaps your goal is to bring avant garde techniques into your classroom. Or find new inspiration in international cuisines. Or master advanced baking and pastry skills. Or learn new ways of connecting to and motivating your students.

Our goal at Foodservice Educators Network International (FENI) is to help you attain yours. Attend the 12th Annual FENI Educators Summit next month to reach your goals in professional development and continuing education--including earning CEUs--through FENI's offerings of more than 30 Master Classes by acclaimed educators and world-famous culinarians!

Charlie Trotter, chef/owner of Charlie Trotter's restaurant in Chicago, will speak at FENI on "Lessons in Leadership."

You won't want to miss out on all these great FENI Summit events:

• SPEAKERS Celebrity Chef Charlie Trotter and Kendall College's Dean, Chef Christopher Koetke
• Reception and awards ceremony for Educators of the Year
• Poster board presentations on the latest developments in culinary education
• Panel discussion, breakout sessions and roundtable sessions
• Silent auction to benefit French Pastry School's For the Love of Chocolate scholarship foundation
• Info fair and exhibits with products and resources for the culinary classroom
• Green and sustainable tour at Hotel Allegro (optional; free)
• City of Chicago Culinary Tour and Luncheon (optional; additional fee)
  

Make the first step toward achieving your goals in 2010: Visit www.fenisummit.com TODAY to register. Master Classes are filling up fast, so don't delay!

Goodwin College adopts NRA Solutions' ManageFirst program

To better prepare its students for management careers in the restaurant and foodservice industry, Drexel University's Goodwin College has adopted the ManageFirst program offered through National Restaurant Association (NRA) Solutions. The ManageFirst program focuses on the essential topics to train students in real-world skills for management in the restaurant, foodservice and hospitality industry. NRA Solutions provides an exam for each guide topic, and students who pass each exam receive a customized certificate.

The ManageFirst Program includes 10 competency guides published by Pearson Education, exams, certificates, a new ManageFirst Professional (MFP) credential, scholarship opportunities and support activities. It also includes ServSafe Food Safety and ServSafe Alcohol certifications. For more information on the program, please visit www.prenhall.com/managefirst.

Florida Strawberries recipe contest now open

Culinary students nationwide are invited to compete for a total of $6,000 in cash prizes in the first Florida Strawberries--A Taste of Summer All Winter Long Recipe Contest.

Entries are due by Feb. 28. The categories for entry are starters and salsas, salads, sweets and best photo. For entry forms, rules and frequently asked questions, visit www.floridawinterstrawberrycontest.com. The contest is sponsored by the Florida Strawberry Growers Association (FSGA) and Taste of the South magazine.

JWU expands baking and pastry program

Johnson & Wales University (JWU) has expanded its baking and pastry program and added a new textbook. As more foodservice establishments require employees have crossover culinary and baking skills, JWU added courses to its baking and pastry program such as fundamental skills and techniques and artisan bread work to give pastry students more experience with basic cooking skills and artisan bread production skills. In addition, all foods prepared by students are now free of trans fats, and the program offers new focuses on health, wellness and nutrition.

PCI hires president and CEO

The Professional Culinary Institute (PCI), Campbell, Calif., appointed chef Gary Prell as its new president and CEO. Prell joins PRI from hospitality company Centerplate, where he was vice president. He also previously worked for The Art Institutes.

"I am so excited to join the team at PCI and to be a part of their future," Prell said in a statement. "The staff and faculty's passion to impart knowledge and make a difference in the lives of their students is unparalleled. They are truly successful."

PCI provides career training in the hospitality field focusing on culinary arts, baking and pastry arts, wine sommelier training and hospitality management. For more information, visit www.professionalculinaryinstitute.com.