RMU instructor awarded 3rd annual Chefs of Tomorrow grant

Laurette Stefani, chef-instructor at Robert Morris University's Institute of Culinary Arts, was selected to receive a $1,500 grant from Olson Communications' Chefs of Tomorrow initiative. The third annual grant was given in honor of the grant program's 20th anniversary.

(l to r) Rachel Tracy, Olson Communications; Chefs of Tomorrow grant recipient Laurette Stefani; and Sharon Olson, Olson Communications

Stefani used the grant to help fund an educational immersion trip through the Northern California's Bay Area and Napa Valley. For more than a week in August, Stefani biked through Healdsburg's boutique olive estates, wineries and chicken co-ops, and toured Hog Island Oyster Co. in Tomales Bay. She sampled freshly made salumi at chef Paul Bertolli's Fra' Mani in Berkeley; participated in a tea ceremony at Green Gulch Farm Zen Center on Muir Beach; tasted goat's-milk cheese, yogurt and kefir at Redwood Hill Farm in Sonoma Valley; and shopped for produce at Ferry Building Marketplace in San Francisco.

"My grandparents exposed me to the sweet taste of freshly picked basil from the garden, the waft of homemade bread being baked in the oven, and the communal event of making ravioli at the kitchen table," Stefani said in a statement. "Since I became an instructor at Robert Morris University, I learned that many of our students did not have the same opportunities I did. Processed cheese supplied their lunches, while dinners came from a microwavable carton. There is no connection to the food, and no respect for its origin or maker. As an educator, I want to teach them that there is more to cooking than what you can prepare out of a box."

Chicago-based Olson Communications founded Chefs of Tomorrow in 2008 to fund grants to high school and postsecondary culinary educators.

Check back on Online Tool Kit later this month for Laurette Stefani's journal of her educational immersion in Northern California.

MSU Hospitality presents two Lifetime Achievement Awards

During the International Council on Hotel, Restaurant and Institutional Education (I-CHRIE) Conference in San Juan, Puerto Rico, The School of Hospitality Business at Michigan State University (MSU) Alumni Association presented its annual Lifetime Academic Achievement Award to Dr. Frank D. Borsenik and professor William E. Spaulding, both MSU alumni.

Borsenik taught a range of courses in MSU's School of Hotel, Restaurant and Institutional Management from 1957 to 1974, and served two times as acting director. He has published several books, articles, published proceedings and professional papers and hosted seminars as well. Active in the industry as a consultant to numerous corporations and hotel groups and in the academy as president and chairman of the board of I-CHRIE, Dr. Borsenik was honored for his many contributions to and lifetime achievements in hospitality education.

Spaulding was chair of the department of Hotel, Restaurant & Resort Management at Northwood University, Midland, Mich., for nearly 30 years--during which time he taught 14 different subjects, guided the curriculum, built the alumni base, advised students, traveled on study-abroad programs, set up internships and mentored students. He also has been active in a number of professional organizations, and helped found the Michigan Chapter of CHRIE (MI-CHRIE) in 1977. A member of the Michigan Restaurant Association and the National Restaurant Association, he also served as a board member for the Michigan Lodging & Tourism Association.

Both men were honored during a breakfast ceremony breakfast ceremony, held July 29 at La Concha Resort.

NCHS alumnus joins The Bakery at Sullivan University

Sullivan University's National Center for Hospitality Studies (NCHS) hired alumnus Robin Richardson as head chef and manager of the school's retail bakery, The Bakery at Sullivan University.

After earning her degree from Sullivan University in 2009, Richardson (pictured) joined the team at Desserts by Helen in Louisville's Highlands neighborhood. At The Bakery, she will offer customers full-size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

"It is so exciting to be returning to my alma mater to run The Bakery at Sullivan University," Richardson said in a statement. "Baking is my outlet for creativity, and I am happy to share my inspiration with our wonderful customers."

BCA announces 7th Global Food and Wine Experience

The BCA will hold its 7th annual Global Food and Wine Experience for chefs, wine merchants and food connoisseurs on Sept. 30. More than 75 culinary students will be working side by side with industry professionals at the event to prepare and unveil the latest trends in cuisine. (Pictured right, BCA student chefs learning plating and presentation techniques from a guest mentor chef.)

Event highlights include a culinary sampling from select restaurants paired with winemakers, distributers and outlets from around the world as well as restaurant chefs displaying gourmet tastings with help from culinary students.

The BCA is a national, nonprofit organization devoted to the enhancement of professional and educational opportunities for people of color in the foodservice and hospitality industry. The event, titled, "Diversity in Food and Wine", will take place at the Prince George Ballroom in New York City. For more information, visit www.bcaglobal.org.

ACF presents Russman with True Spirit Award

The American Culinary Federation's (ACF) Chef and Child Foundation selected Nancy Russman, director of culinary arts at Jefferson Community and Technical College, Louisville, Ky., to receive the 2010 True Spirit Award. The award is presented once a year to a person or ACF chapter that has demonstrated extraordinary efforts to aid children.


Russman (pictured, above) received the True Spirit Award in recognition of her dedication to educating children about healthy eating. When she isn't teaching, Russman works at local nonprofit organizations such as the Family Scholar House, New Directions Housing and Home of the Innocents. She recently published a cookbook for children entitled Chef Nancy's Kids' Club Cookbook (2009, Butler Books).

"I feel so honored to receive this award, but there is still much work to be done," Russman said in a statement. "Our children are facing an epidemic which we must face head on. I've seen firsthand that teaching children to eat healthy not only benefits their health, but also their self esteem and self worth. I consider it my mission to make sure that happens."

The Club Foundation announces Perdue scholarship winners

The Club Foundation has selected three recipients for the 2010 Joe Perdue Scholarship: Gabrielle Forte, University of Delaware; Mark Krebs, University of Wisconsin--Stout; and Shawn Quella, University of Wisconsin--Stout. Each student will be awarded $2,500.

The scholarship program was created for students seeking managerial careers in the private club industry who are currently attending an accredited, four-year college or university. Since its inception in 1988, the Club Foundation has awarded more than 150 Joe Perdue scholarships totaling more than $260,000. For more information, visit www.clubfoundation.org/stuscholar.html.

ACF selects Culinary Youth Team USA

After several days of hot- and cold-food competitions, the American Culinary Federation (ACF) has selected a team of students from the Oregon Coast Culinary Institute at Southwestern Oregon Community College, Coos Bay, Ore., to represent the U.S. in international culinary competitions as ACF Culinary Youth Team USA. The tryouts took place during the 2010 ACF National Convention in Anaheim, Calif., Aug. 2 to 5.

ACF Culinary Youth Team USA (l to r): Maddie Cutts, Brittney Cummings, Edalyn Garcia, Reilly Meehan and Alfonso Mendoza

ACF Culinary Youth Team USA--which is made up of students Maddie Cutts, Brittney Cummings, Edalyn Garcia, Reilly Meehan and Alfonso--will represent the U.S. through 2012 in international competitions, including the 2012 Internationale Kochkunst Ausstellung or "Culinary Olympics," taking place in Erfurt, Germany. The team will be managed by Alex Darvishi, CEC, AAC, executive chef at Houston Country Club.