Metz receives Hurst Lifetime Achievement award

Ferdinand E. Metz, CMC, AAC, world global master chef (WGMC), hall of fame (HOF), received the National Restaurant Association Educational Foundation's (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in Education Award during NRAEF's Salute to Excellence event at the Hilton Chicago on May 22. Metz is the president emeritus of The Culinary Institute of America, Hyde Park, N.Y.; managing partner of The Master Chefs' Institute; and co-owner of Ferdinand Metz Culinary Innovations LLC.

(l to r) Ferdinand E. Metz, CMC, WGMC, AAC, HOF, accepts the Michael E. Hurst Lifetime Achievement in Education Award from NRAEF trustee Jeff Berlind at the NRAEF Salute to Excellence gala

The Michael E. Hurst Lifetime of Achievement in Education Award was established in 2002 to honor outstanding educators who have made an invaluable contribution to restaurant and foodservice education. The award recognizes Metz's passion and enthusiasm for education and support for the educational initiatives of NRAEF as well as his integrity and positive influence throughout his career as a foodservice professional.

Metz was instrumental in establishing the chefs' apprenticeship, certification and master chefs' certification program in America in the mid 1970s, and he has led the United States' "culinary Olympic" team to three consecutive world championships. He also served for four years as president of the American Culinary Federation (ACF) and was the first certified master chef. Among the awards he's received are the Lifetime Achievement Award and induction into Who's Who of Food and Beverage in America by the James Beard Foundation and the Medal of the French Republic and Maître D' Honneur by the Chaîne des Rôtisseurs.

Over $2 million raised for FIU at '10 SoBe Fest

Hundreds of chefs gathered for Florida International University (FIU) School of Hospitality's annual fundraiser at the ninth annual Food Network South Beach Wine & Food Festival earlier this year. More than $2 million was raised to enhance students' experience at FIU's School of Hospitality, with a significant portion going toward scholarships.

Additionally, over 1,000 FIU students gained real-world experience by working at this year's event with responsibilities that ranged from fulfilling ticket orders and sponsorships to preparing and working along side chefs, as well as meeting and greeting guests at myriad activities throughout the festival. Below are some images of students interacting with foodservice industry stars at the four-day festival.

(l to r) Chef Michael LaMonica of Porter House New York, FIU School of Hospitality student associate Syi Sun and LaMonica's chef de cuisine Michael Ammirati at the 2010 Burger Bash during the SoBe Wine & Food Festival

FIU School of Hospitality student Vahimerii Vongue and celebrity iron chef Masaharu Morimoto at the Best of the Best event during the SoBe Wine & Food Festival

(l to r) Celebrity chef John Patrick Gray poses with FIU School of Hospitality chef Michael Moran. Moran led a team of 150 student associates who worked with guest chefs to prepare 26,000 portions served to 3,000 people at the Bubble Q BBQ during the SoBe Wine & Food Festival

Miami celebrity chef Cindy Hutson (second from left) with FIU School of Hospitality students at the BubbleQ BBQ on the beach

(front row, second from right) Celebrity chef Duff Goldman and his staff with FIU School of Hospitality student associates backstage at the Grand Tasting Village during the SoBe Wine & Food Festival

ACF Chicago to host BBQ and burger throwdown

On June 21, the Windy City Professional Culinarians chapter of the American Culinary Federation will host its annual More Than a BBQ, BBQ. As part of the event, teams representing Chicago area culinary schools will compete in a BBQ and burger throwdown.

The competing teams are Kendall College, Le Cordon Bleu--Chicago, Dominican University, College of DuPage, Goodwill Culinary Institute, Curie High School and defending champions the Technology Center of DuPage. A panel of noted food professionals will decide on the best burger. The event also will offer a barbecue buffet and dessert as well as a cash raffle to raise money for the ACF Windy City Educational and Scholarships programs.

For more information or to register, click here.

FPS honors alumni with celebration

On May 24, The French Pastry School of Chicago hosted a celebration in honor of their alumni, many of whom have gone on to open their own businesses or work at top pastry establishments since graduating.

Among the 250 attendees at the event were the following alumni: pastry chef/owner Sarah Levy and pastry chef Gillian Morrow of Sarah's Pastries and Candies; Jennifer Templeton, pastry chef at Julius Meinl; Dayle Shapiro, a graduate and supporter of For the Love of Chocolate Scholarship Foundation; and Flora Lazar of Flora's Confections & Pastries.

(l to r) City Colleges of Chicago chancellor Cheryl Hyman and B True Bakery's Brady Braden each addressing attendees

Guest speakers included City Colleges of Chicago chancellor Cheryl Hyman; French Pastry School alumni Brady Braden of B True Bakery; Dr. Marie Donovan, associate professor of education at DePaul University and voluntary advisor to the deans of The French Pastry School; co-founders and academic deans of The French Pastry School Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

(l to r) Small bites provided by The French Pastry included rustic tartine with fruit and nut jam and boeuf en daube provençale in Revol dishes

Functional foods explored in June 'Culinary Nutrition News'

Beyond contributing to taste, aroma, texture and presentation, foods also have a nutritional function, which is the focus of the June edition of "Culinary Nutrition News: Functional Foods." 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 defines functional food as whole foods and fortified or enhanced foods that provide potential health benefits beyond basic nutrition, based on definitions from various experts. The authors also explore modified versus conventional foods, foods as medicine and cooking for kids and people with special diets.

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. The July issue of "Culinary Nutrition News" article, which will discuss genetically modified foods, will be posted online at the beginning of July.

Sullivan University chef helps launch Chefs Move to Schools

On June 4, Derek Spendlove, CEPC, CCE, AAC, chair of the baking and pastry department in Sullivan University's National Center for Hospitality Studies, helped launch first lady Michelle Obama's Chefs Move to Schools program at the White House. Chefs Move to Schools, which is run through the U.S. Department of Agriculture, pairs chefs with schools in their community with the goal of educating children about food and nutrition to help shift eating behaviors toward healthier choices.

Spendlove (pictured, on the White House lawn) is one of 100 chefs from across the United States who were selected to take part in the launch. The event brought together the Chefs Move to Schools pilot group, which will work closely with the American Culinary Federation, the National Restaurant Association and Share Our Strength this summer to prepare for their work with schools in the fall. The pilot group visited the White House garden, attended a speaking engagement featuring Michelle Obama and participated in a breakfast forum with Share Our Strength. For more information about the program, click here.

Master chef Leonard joins Le Cordon Bleu staff

Le Cordon Bleu Schools hired Edward Leonard, CMC, WGMC, AAC, as vice president and corporate chef for Le Cordon Bleu Schools in North America. In his new role, he is responsible for faculty training and development as well as providing hands-on leadership for all 17 Le Cordon Bleu campuses throughout North America.

Leonard joins Le Cordon Bleu from Westchester Country Club in Rye, N.Y., where he was assistant general manager and director of culinary operations. One of just 72 certified master chefs in the U.S., Leonard also is the immediate past president of the American Culinary Federation and has worked in the foodservice industry for the past 25 years. For more information, visit www.chefs.edu.