ACF honors nation's best in culinary education at National Convention

On the final day of the American Culinary Federation (ACF) 2010 National Convention held Aug. 2 to 5 in Anaheim, Calif., chef-educators, culinary industry professionals and foodservice establishments were honored for their contributions to the foodservice industry.

Among the notable winners in the field of culinary education were:

• ACF National Chef Educator of the Year, sponsored by Le Cordon Bleu Schools North America: Jeffrey Brown, Ed.D., CEC, CCE, associate professor, The Collins College of Hospitality Management at California State Polytechnic University, Pomona, Calif.; ACF Southern California Inland Empire Chefs & Cooks Association
• ACF National Student Chef of the Year, sponsored by Custom Culinary Inc.: Daniel Gorman, line cook, Cherokee Town and Country Club, Atlanta; ACF Greater Atlanta Chapter
• ACF National Student Team Championship, sponsored by R.L. Schreiber Inc.: ACF Chefs and Cooks of the Catskill Mountains, students at the State University of New York at Delhi, Delhi, N.Y.: Chase Devine, Julie Hernandez, Kenneth Liranzo, Joseph Michaud, Sarah Thurgood and Victor Sommo, CEC, coach.
  
• Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers: Kendall College, Chicago, all members of ACF Windy City Professional Culinarians Inc.: Allison Chikos, Erika Giffin, Sarah Roberts, Jacqueline Wallner, Edward Whitney and Dina Altieri, CEC, CCE, coach

ACF National Chef Educator of the Year Jeffrey Brown

For a complete list of awards and winners as well as a full recap of the 2010 ACF National Convention, visit www.acfchefs.org.

JWU pastry chefs, students star in TLC reality show

On Aug. 16, TLC aired "Extreme Food Sculptors," a program on food sculpting that included the unveiling of an 18-foot-high sculpture made completely out of bread by baking and pastry faculty and students at Johnson & Wales University (JWU)--Providence.

Last February, a television crew from Stone & Co. Entertainment came to campus to film chef Ciril Hitz, department chair of the International Baking & Pastry Institute at the JWU College of Culinary Arts and his team as they constructed the 700-pound abstract sculpture. It was made up of 1,000 separate components that were each glazed, painted, baked and sculpted before the finished sculpture was assembled with the help of a forklift.

Chef Mitch Stamm (center, left), chef Ciril Hitz (center, right) and the JWU team assemble the epic bread sculpture while TV crews look on

In addition to Chef Hitz and his team, the Aug. 16 episode of "Extreme Food Sculptors" followed two other food artists--an executive pastry chef in Arizona and a master fruit and vegetable carver in Mississippi. Visit www.tlc.discovery.com for the upcoming TV schedule.

CIA instructor tapped for World Chocolate Masters U.S. selections

Stephen Durfee, pastry chef-instructor at the Culinary Institute of America at Greystone in St. Helena, Calif., is one of seven of the country's leading pastry chefs and chocolatiers selected to compete in the U.S. selections for the 2011 World Chocolate Masters event in Paris. The competition, organized by Barry Callebaut, will take place Sept. 27 and 28 during the International Baking Industry Exposition in Las Vegas. The contestants will make Aztec-inspired sculptures out of gourmet chocolate.

The winner of the U.S. selections competition will advance to the 2011 World Chocolate Masters, where he or she will compete against culinary artisans from approximately 20 other countries. (Pictured, right, Lionel Clement, former chef chocolatier at the Wynn Las Vegas, was the last U.S. National Chocolate Master.)

The other six pastry chefs joining Durfee in this year's U.S. selections competition are:

• Sylvain Bortolini, assistant executive pastry chef at Bellagio Las Vegas
• Naomi Gallego, executive pastry chef at the Fairmont Hotel in Pittsburgh
• Jove Hubbard, executive pastry chef at the James Hotel in Chicago
• Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi LLC in Hummelstown, Pa.
• Richard Ruskell, executive pastry chef at the Montage Beverly Hills hotel in Beverly Hills, Calif.
• Orlando Santos, pastry chef at The Duquesne Club in Pittsburgh
  

CIA grad Brandt wins Allure of the Seas Culinary Challenge

Maureen "Molly" Brandt, Culinary Institute of America (CIA) graduate, won the Allure of the Seas Culinary Challenge and a one-year paid contract to be the chef de cuisine of 150 Central Park onboard the Allure of the Seas, a Royal Caribbean cruise ship.

Maureen "Molly" Brandt plates her dishes during the final challenge

Brandt was one of six chefs--all CIA graduates--to be a finalist in the challenge, a contest open exclusively to The CIA's alumni network. The six chefs participated in a two-part final challenge at the college's Hyde Park campus in New York on Aug. 5 and 6, where they prepared a three-course meal for a panel of judges from Royal Caribbean and The CIA. The panel also interviewed the finalists.

(l to r) Frank Weber, vice president, food and beverage operations, Royal Caribbean International; Maureen "Molly" Brandt; Lisa Bauer, senior vice president, hotel operations, Royal Caribbean International; and Ron DeSantis, director, CIA consulting, The CIA

Brandt's winning dish consisted of chilled lobster with fennel, carrots, citrus, caviar and tempura battered lobster; Provencal lamb loin with Dijon potato purée, ratatouille, pattypan squash and olive tapenade; and pistachio cake with whipped rosewater crème fraîche and carbonated raspberries.

For more information, visit www.allureoftheseas.com.

Napa River Grill Culinary Cup raises $35k

The Napa River Grill Culinary Cup, a golf scramble on Aug. 2 to benefit the Kenneth Black Memorial Scholarship Fund, raised more than $35,000. The scholarship fund will be awarded to a student at Sullivan University in pursuit of a culinary arts degree.

(l to r) Shane Hall, general manager of Napa River Grill; JD Rothberg, managing partner of Napa River Grill and Wild Eggs; Lisa Mines, Kenneth Black's mother; Emily Walz, Napa River Grill's concierge and special events director; and David Malthaner, executive chef of Napa River Grill

The Napa River Grill Culinary Scholarship Fund was created in 2003 to help young people in pursuit of a degree in culinary arts. After Black--a Sullivan University alumnus and sous chef at Louisville, Ky.-based Napa River Grill--was killed in a motorcycle accident on April 23, the scholarship was renamed in his honor.

"My family and I are overwhelmed by the love and support we have received from the wonderful people at Napa River Grill and Wild Eggs," said Lisa Mines, Black's mother, in a statement. "It is comforting to know that my son's memory will live on through this scholarship fund."

Seeking culinary arts director

SPONSORED POST

Francis Tuttle Technology Center, Oklahoma City, is under construction on a 34,000-square-foot school of culinary arts and is seeking a culinary arts director. This individual will be involved in all aspects of opening, staffing and operating this state-of-the-art facility.

Work in an environment where:

• you can share your knowledge and experience of the culinary profession;
• you will have an integral role in the program planning and design and curriculum development for a facility consisting of eight instructional kitchens and an a la carte kitchen as part of our teaching restaurant; and
  
• excellence, innovation and continuous improvement are fostered and where respect and appreciation for "employees as our greatest asset" are part of our core values.

Francis Tuttle Technology Center, located in northwest Oklahoma City is one of the finest technology centers in the nation. Access our Web site at www.francistuttle.edu for information about the school. Annual Salary: $60,000 to $70,000. Comprehensive Benefit Package to include paid health and dental insurance and 100 percent contribution into the Teachers Retirement System of Oklahoma. Relocation costs are not covered.

Primary Function: Will provide leadership, coordination and supervision for the school of culinary arts. This individual will also play a prominent role in the local culinary industry and is expected to have national connections within this industry.

Qualifications: Bachelor's degree in Culinary Arts or advanced industry-related certifications required. Must have a minimum of five years of culinary experience with at least three years recent experience in a managerial capacity or as an executive chef with supervisory responsibilities. Instructional and supervisory/managerial experience with a culinary educational institution preferred. Must hold or qualify for an Oklahoma Secondary Vocational Teaching Certificate.

Apply Today: Website: www.francistuttle.edu/discover/jobs for additional information and application. Or contact Human Resources at (800) 722-7799, ext. 4331, to obtain application and extended job description. EOE

Job closing date: August 16, 2010

Submit completed application and resume to:
Francis Tuttle Technology Center
Human Resources
12777 N. Rockwell Avenue
Oklahoma City, OK 73142-2789

Questions:
Bill Allen, Director
Personal Services Programs
(800) 722-7799, ext. 4333 · (405) 717-4333
ballen@francistuttle.edu

IRAEF awards $64k in scholarships

The Illinois Restaurant Association Educational Foundation (IRAEF) awarded more than $64,000 to 46 Illinois students to further their education in the foodservice and hospitality industry July 24. The scholarships were awarded at a morning ceremony at Café 300 in Chicago.

Group photo of the 46 scholarship winners and sponsors

Annually, the IRAEF awards scholarships to high school and undergraduate culinary students pursuing post-secondary education in foodservice (culinary) and hospitality management programs, some of whom are ProStart alumni. The IRAEF's Scholarships & Mentoring Initiative has provided more than $1.5 million in scholarships to qualified students since 1973.

Student winners pose with Michael Rotondo (center), chef de cuisine at Charlie Trotter's