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International Cuisine breaks new ground

Social, political and religious shifts in culture directly affect the food we eat today—both at home and while dining out. To better prepare their culinary students for this ever-changing marketplace, culinary educators have begun teaching courses that survey the world's cuisines and their evolutions—and to this cause, Chef Jeremy MacVeigh contributes a new ground-breaking cookbook.

Delmar, a part of Cengage Learning, recently announced the publication of International Cuisine, a landmark work featuring rich insight and highly practical coverage of the world's major cuisines. Extensively researched and lavishly illustrated, it fills the gap between culinary books and culinary reality in today's diverse kitchens. Each chapter is clearly organized and provides detailed information on historical background, unique components, culinary terminology, common ingredients, techniques and recipes.

"Jeremy MacVeigh's clear and precise research into the cuisines of the world shows the importance of regional cuisines in today's culinary world ... A must-read for every culinarian," says Frederic "Fritz" Sonnenschmidt, certified master chef (CMC), culinary dean emeritus of The Culinary Institute of America, and celebrated author of several textbooks on classic techniques, most noticeably in the areas of garde manger and charcuterie.

Companion instructor's materials for International Cuisine are provided in print and online versions. The Instructor's Manual (ISBN: 978-1418049652) to International Cuisine serves as a valuable resource, providing review and test questions, a course outline, teaching tips and guidelines, objectives and key terms. A companion Web site provides PowerPoint slides and additional recipes for each chapter, as well as an electronic copy of the Instructor's Manual.

MacVeigh, a respected instructor of international cuisines and other core subjects at Professional Culinary Institute in San Jose, Calif., is a former executive chef with extensive commercial-cooking experience. He earned his undergraduate degree in food science before graduating from Western Culinary Institute in Portland, Ore. In 2007, he was named Instructor of the Year by BrightStar Education Group.

FIA reaches out to three hospitality programs

Foodservice Institute of America (FIA) members recently visited three hospitality programs—the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston, the College of Education and Human Ecology at The Ohio State University and the International School of Hospitality and Tourism Management at Fairleigh Dickinson University in Pleasantville, N.J.—to introduce FIA to students, staff and faculty, and to offer insights into the opportunities in the industry.

Addressing a large crowd at each school, professional members of FIA discussed the diversity of the hospitality/foodservice industry and shared personal stories about developing leadership in such areas as technology, sales, distribution and consulting. The presentation of these careers only scratched the surface of the potential futures waiting for students who are working towards various degrees, the FIA members said.

Dr. Gong-Soog Hong, department chair for Consumer Sciences at the College of Education and Human Ecology at The Ohio State University, felt that FIA's mission was a mirror image of his department's own mission and the overall mission of the University. FIA and Ohio State will be developing an opportunity to conduct an on campus symposium in 2010.

FIA also will be engaging in translational research that is meaningful for the industry in the next year and partnering with these three programs is a first step. Student membership in FIA is free to those enrolled in a related program. If a program would like to have FIA members speak to classes, faculty and/or staff, call their offices at 609.645.3131 or e-mail Executive Director Marsha Diamond at marsha@fia-us.org.

Chef-instructor at the Art Institute of Atlanta wins Ocean Spray's Ultimate Cranberry Recipe Contest

Chef Justin Ward—a member of the culinary faculty at The International Culinary School at The Art Institute of Atlanta, as well as the owner of Leapfrog Restaurant Solutions and chef/owner of Hungry Monkey Catering—was the $25,000 foodservice-category winner of Ocean Spray's Ultimate Cranberry Recipe Contest. Ward's winning original recipe was pork tenderloin with cranberry molé and cranberry salsa.

The winners were announced on October 7 at a private cocktail party that coincided with the debut of Ocean Spray's 2008 "Bogs Across America" tour in New York City, where about 2,000 pounds of cranberries were on display in a free-standing urban bog.

"Ocean Spray originally launched the Ultimate Cranberry Recipe Contest to celebrate the versatility of the cranberry year-round," said Larry Martin, vice president of marketing at Ocean Spray. "This year, contestants found even more creative ways to use the cranberry in their dishes. The originality and impressive variety of the recipes submitted showcased the talents of our home cooks and professional chefs and bartenders across the country and the wide range of uses for the fruit's unique flavor."

USDA grant finances cost-benefit assessment of HACCP

Dr. Amit Sharma, assistant professor of hospitality management at Penn State University, received a grant of $555,819 over three years from the U.S. Department of Agriculture to develop a cost-benefit assessment model of the Hazard Analysis and Critical Control Point (HACCP) implementation in commercial foodservice operations.

The HACCP preventative food safety program was developed nearly 30 years ago for astronauts and applies to the canned food industry, seafood, juice, milk, and meat and poultry processing plants. Sharma's project will conduct research in casual dining restaurants, grocery stores and gas station food outlets. A total of 12 organizations will participate through their various units in Pennsylvania and Delaware. The central outcome of the project will be to develop a model that helps managers evaluate the costs of investing in HACCP implementation versus its potential benefits. It will also lead to the development of training modules for management and consumers.

"Given the importance of food safety and HACCP for foodservice organizations and the novel approach of this research, its outcomes will help to fill a critical gap in foodservice management and consumer decision-making," Sharma says.

ACF Pittsburgh Chapter donates $10,000 to ACF Culinary Team USA

The American Culinary Federation (ACF) Pittsburgh Chapter recently announced that it would contribute a donation of $10,000 to ACF Culinary Team USA to help cover the team's expenses at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or "culinary Olympics," which were held Oct. 19–22 in Erfurt, Germany.

"ACF Pittsburgh Chapter always comes through for ACF because of its wonderful members and dedication to culinary advancement," said John Kinsella, CMC, CCE, WGMC, AAC, ACF national president. "I was honored when I received word of the donation to ACF Culinary Team USA. Our success at the 'culinary Olympics' was intertwined with the support from ACF members in Pittsburgh and across the United States."

This is the chapter's second $10,000 donation to ACF Culinary Team USA. The first was in 2004, when the chapter raised funds to support the team and one of its members, Scott Fetty, who was then a member of ACF Culinary Team USA's regional team. This year, the 250-member chapter rallied again to recognize Fetty, a member of the 2008 AAC Culinary Regional Team USA, and support all of America's "culinary Olympic" chefs. The chapter's donation was a direct result of a special fund-raising event, The Pittsburgh Olympic Chefs' Dinner, which was held at Oakmont Country Club, Oakmont, Pa., Sept. 16.

The fund-raising dinner showcased the talents and history of ACF Pittsburgh Chapter Olympic chefs through the years. Framed IKA medals, photos and biographies were displayed, and past "culinary Olympic" team members helped coordinate the event and plan menus.

Jones Dairy Farm awards two more scholarships to CIA students

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year at the Culinary Institute of America (CIA). CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones' product. Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef, recently announced that CIA students Lance Nitahara and Bryan Kozlowski are the two most recent recipients of the Jones Dairy Farm Scholarship.

Lance Nitahara, a native of Wahiawa, Hawaii-native, plans to graduate from the CIA with a Bachelor of Professional Studies (BPS) degree as well as a fistful of professional certification titles—including Certified Pastry Culinarian, Certified Chef De Cuisine/PCII and the prestigious Certified Executive Chef. Nitahara came to the CIA already having earned an associates degree in Culinary Arts from the Culinary Institute of the Pacific. A grueling CIA externship at The Greenbrier in White Sulphur Springs, W.Va., placed him in a position normally reserved for The Greenbrier's world-famous apprenticeship program. The experience also gave him skills in Olympic-style cold food display work, which he later used to grab first place medals at International Hotel/Motel & Restaurant Show in New York.

Throughout his CIA experience, Bryan Kozlowski of Pompano Beach, Fla., has excelled at every level. Graduating with an Associate in Occupational Studies (AOS) degree in May 2007, Kozlowski received the President's Award for having the highest GPA of his class and the Management Award for his performance in management focused courses. After completing his AOS degree, Kozlowski interned at Saveur Magazine. A member of Eta Sigma Delta, the school's honor society, Kozlowski is currently enrolled in the CIA's Bachelor of Professional Studies (BPS) degree program and is expected to graduate this Fall. Upon completion of his course work at the CIA, Kozlowski hopes to return to the publishing world, possibly in the test kitchen or editorial staff of a national consumer magazine.

New Culinary Apprentice Program from Mount Washington Resort and White Mountains Community College

New England's historic Mount Washington Resort is now offering a Culinary Apprenticeship Program, allowing apprentice students to receive associates degrees, compensation and hands-on training. In a partnership with White Mountains Community College, the new culinary-training program at Mount Washington Resort is a full-time, three-year program that prepares students for the many demanding, challenging and rewarding opportunities of the culinary world. Apprentice students can earn an associates degree in Culinary Arts through a combination of course work; lectures; and paid, on-the-job-training in a variety of culinary roles at The Resort.

One of only a handful of culinary apprentice programs in New England, the Mount Washington program requires its candidates to go through several rounds of interviews and apply for apprentice positions as if they were applying for a job. The ideal candidates are dedicated and serious culinary arts enthusiasts, and those selected will work at The Resort for three years. Students will have the opportunity to experience different areas of the kitchen, from the garde manger to pastries, and gain exceptional food-production experience. During that time, they will complete 5,000 total hours of work, in addition to taking classes at White Mountains Community College. Students are paid for their work during the program in order to simultaneously assist with tuition.

"This culinary apprenticeship opportunity gives students the right amount of hands-on training to see what it's like in the real world. At the restaurants within Mount Washington Resort, students can get the quality training they need to give them an edge in the culinary field," says Travis Giles, chef-instructor at White Mountains Community College. Program courses range from liberal arts classes to classical desserts and a la carte cookery. Culinary theory courses include table service, mixology, menu analysis and restaurant design.

Ohio restaurateur is first CIA graduate to head the school's Board of Trustees

Restaurateur and entrepreneur Cameron Mitchell, president and founder of Cameron Mitchell Restaurants, was elected by fellow trustees to become the 15th Chairman of the Board of The Culinary Institute of America (CIA) at the college's annual meeting on Saturday, Oct. 25, 2008. A 1986 CIA graduate, Mr. Mitchell (pictured, left, with Dr. Tim Ryan '77, CIA President; photo credit: CIA/Keith Ferris) is the first alumnus to become Chairman of the Board of the college.

Mitchell's restaurant career has taken him from dishwasher in a steakhouse in his hometown of Columbus, Ohio, to president of his own successful, multi-concept restaurant company. Cameron Mitchell Restaurants began with one restaurant in Columbus in 1993 and grew to a 33-unit company with locations in nine states. Mr. Mitchell sold his 19-unit Mitchell's Fish Market and three-unit Cameron's Steakhouse chains to Ruth's Chris Steak House for $92 million in early 2008. He now operates a catering company and 14 restaurants under seven dining concepts in Ohio, Michigan, Florida and Arizona.

Mr. Mitchell has sponsored several scholarships at the CIA, and in 2004, he provided the college with its largest gift ever from a graduate. He has been a member of the board since 1999.

The Culinary Institute of America also announced the appointment of three new trustees at the same meeting: Elizabeth Blau, founder and chief executive officer (CEO) of Blau & Associates, a Las Vegas, NV-based consulting firm; Lorna Donatone, president of Sodexo School Services; and Robert Muh, CEO of Sutter Securities Inc. of San Francisco, Calif.

ACF Culinary Youth Team USA wins Gold and Silver at "culinary Olympics"

American Culinary Federation (ACF) Culinary Youth Team USA delivered a stellar performance at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics," held Oct. 19–22 in Erfurt, Germany. The ACF Culinary Youth Team USA, comprised of five cooks from St. Louis, earned a gold medal in cold food on Oct. 20, improving from the bronze medal that the 2004 youth team earned in that same category, and a silver medal in hot food on Oct. 22.

In the hot kitchen category, the team prepared 110 dishes. Then, just a few hours later, in the culinary studio, designated team members showcased their culinary skill by preparing a duck course and dessert in 30 minutes. Teams were evaluated on mise en place and cleanliness preparation, correct professional preparation of food, arrangement and presentation/innovation, and taste.

The team placed fourth overall in the world against 19 other youth teams. Germany placed first overall, Switzerland placed second and Sweden third.

The ACF Culinary Youth Team USA members are:

• Mike Bush, line cook, Old Warson Country Club, St. Louis
• John Gelineau, line cook, Bellerive Country Club, St. Louis
• Mike Palazzola, garde manger, Old Warson Country Club,
  St. Louis
• Wayne Sieve, line cook, Racquet Club Ladue, St. Louis
• Kevin Taylor, cook, St. Louis Country Club, St. Louis

Online Exclusive: Paring down tool kits

by Chef Educator Today staff

Proper instruction in the classroom relies not only on the instructor's ability to convey course material, but also on the quality of the knives and other tools used in the kitchen lab. Many cutlery companies offer services and resources to help you and your school pick the proper tools for your students to succeed. Here are a few worth honing in on.

Mercer Cutlery

Students with access to the best academic tools in their field have a proven advantage when it comes time to further their education or pursue a career. For the last 30 years, Mercer Cutlery's mission has been to help students achieve that professional edge. Let the sales team assist you in getting what you need quickly and within your budget. With more than 2,000 products--from chef's knifes to chocolate dipping forks--Mercer Cutlery will work with you to customize a set or package to suit your students' needs. Visit www.mercercutlery.com, call (800) 221-5202, or e-mail education@mercercutlery.com.

R.H. Forschner by Victorinox

To properly address cutlery needs, R.H. Forschner by Victorinox creates a custom experience for each client school. "We personally examine each culinary school’s needs on a case-by-case basis and make recommendations from there," said Tom Lawler, vice president of sales for the company. "We’re confident that once students use our cutlery, they will become fans of our brand throughout their careers." To better illuminate the company’s long history in the culinary arts field, R.H.Forschner by Victorinox plans to roll out significant marketing materials on supply programs to culinary schools in 2009. Visit www.rhforschner.com, or call (800) 243-4074.

Canada Cutlery Inc. (CCI)

CCI believes that you should feel 100-percent confident that the culinary kit you chose for your students is of unrivaled quality and value. The Superior Culinary Master brand consists of unparalleled, European-made knives and tools, crafted from the best European cutlery steel available. These tools are designed with ergonomic handles and extra-wide blades for safer and superior cutting performance. Visit www.canadacutlery.com or www.chef-tools-direct.com (for online purchasing), or call (800) 698-8277.

New cooking classes from Food Network and The Art Institute of Atlanta

The International Culinary School at The Art Institute of Atlanta and Food Network recently began to test a new series of cooking classes in Atlanta. The recreational classes and cuisine workshops, which are open to the greater Atlanta community, have thus far featured themes like "How To Boil Water," "Oktoberfest" and "Halloween."

The hands-on classes, geared toward cooks of all experience levels, offer tips and techniques from Food Network's behind-the-scenes team of experts at the Food Network Kitchens. Developed in conjunction with The Art Institute, these classes allow participants to learn what the pros know and to enjoy cooking. Other classes in the series will cover tailgating, healthy dinners, quick breads, an easy Italian dinner party, a Latin fiesta, traditional Southern cooking and more.

"It's an honor for The International Culinary School at The Art Institute of Atlanta to host the first hands-on Food Network Cooking Classes through our community education department. These new classes offer the community an exciting way to experience Food Network while enjoying the use of our professional kitchens and expert instruction from chef instructors and alumni of our culinary arts degree programs," commented Janet S. Day, president of The Art Institute of Atlanta.

The classes will be held from 10 am to 2 pm on Saturdays at The Art Institute of Atlanta for $119 per class per person. For more information or to request a reservation, go to www.foodnetworkclasses.com.

L'Academie de Cuisine hosts fund-raiser for US team in 2009 Coupe du Monde

Since 1989, the Coupe du Monde de la Pâtisserie (the World Pastry Cup) has honored the world's greatest pastry chefs. The bi-annual competition brings together 20 national teams from around the world—each composed of three top pastry chefs who join forces to compete against other countries in the fields of sugar, chocolate, ice sculpting and desserts.

In September, L'Academie de Cuisine, which offers programs designed for students who want a formal education in the culinary and pastry arts, hosted a fund-raiser gala at its professional culinary school for the 2009 Team USA, who will compete in the 20th-anniversary year of the Coupe du Monde de la Patisserie in Lyon, France. Guests of the fund-raiser enjoyed chocolate and sugar demonstrations by the team; hors d'oeuvres and dinner with complementary wines; silent and live auctions of chocolate, knives, restaurant dinners, team memorabilia and a chance to watch Team USA in action! The 2009 Team USA members—Remy Funfrock, David Ramirez and Roy Pell, along with team captain and former gold medal winner En-Ming Hsu—regaled attendees with stories of past competitions and volunteered their services to produce pastries to accompany many of the live auction dinners.

In all, the evening's auctions raised over $25,000, far exceeding everyone's expectations. The guests and L'Academie de Cuisine were very excited to support the team in such a generous way.

New produce-based competition provides scholarship opportunities

Culinary students don your whites and sharpen your knives because a new contest from the Southeast Produce Council is too delicious to pass up: R.E.C.I.P.E.—or Recognizing Educational Creativity in Produce Excellence—is a new culinary-student scholarship competition designed to educate future food professionals about the bounty of fresh produce items.

The competition challenges students attending culinary schools in the Southeast to create a three-course vegetarian menu that includes a starter, main course and dessert. Students can choose from a variety of fresh fruit and vegetable items as part of their pantry.

A committee of industry professionals will select the top six recipes, and the winning students will be invited to compete in a three-course meal cooking challenge in Tampa, Fla., at the Southern Exposure Convention on March 7, 2009. Finalists will also be judged on knife skills and other fundamentals.

Scholarships of $10,000, $7,500 and $5,000 will be awarded to the first-, second- and third-place winners, respectively.

Recipes can be submitted through Dec. 1, 2008. For more details, go to www.seproducecouncil.com.

DePaul to launch hospitality leadership school

DePaul University recently received a $7.5 million gift—the school's second largest private donation ever—from the Conrad N. Hilton Foundation to establish the DePaul School of Hospitality Leadership, which will help address the hospitality industry's growing need for highly-educated, diverse management.

Based at the university's nationally recognized College of Commerce in downtown Chicago, the school will offer a bachelor's degree in hospitality leadership beginning in the fall of 2009 to prepare students for management roles at hotels, restaurants, convention and tourism ventures, spas and related leisure industries.

In addition to targeting traditional undergraduates, the innovative program will seek to enroll qualified Chicago hospitality workers who want to move into management but lack the educational credentials to do so. The goal is to help these workers—many of whom are minorities and/or potential first generation college students—embark on management career paths through greater access to education. Ongoing fundraising will support DePaul's plans to add graduate degrees, continuing education programs and a research center at the school.

"Chicago is the third largest convention destination in the United States and has been chosen as a candidate city for the 2016 Summer Olympics. It deserves a world class hospitality school to support this major industry," said the Rev. Dennis Holtschneider, C.M., DePaul president. "Thanks to this generous donation from the Conrad N. Hilton Foundation, DePaul can build a program that will educate leaders from diverse backgrounds for this industry."

New gluten-free cookbook from CIA chef-instructor

As nutritional therapies—like a gluten-free diet—gain more and more attention in battles against everything from wheat allergies to celiac disease to autism, many parents are seeking gluten-free recipes that round out and complete their children's diets. Luckily, those parents eager not to miss out on important food milestones, like a first birthday cake or an afternoon of cookie baking, now have a new resource: a complete cookbook of gluten-free baked goods, compliments of renowned chef and Culinary Institute of America professor of baking and pastry arts Richard J. Coppedge, Jr., C.M.B.

With a foreword by George Chookazian, founder of Foods By George, chef Coppedge's Gluten-Free Baking with The Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College (Adams Media; October) grants the gluten-sensitive the opportunity to indulge in gooey cinnamon buns, crusty French bread, savory pizza and schmear-worthy bagels. With nutritional analysis accompanying each recipe, chef Coppedge shows readers how to use alternatives to gluten in baking such favorites as: maple pecan tart, pineapple upside down cake, cream cheese rugalach, molten chocolate cake, ham and cheese scones, potato leek quiche, and black bottom cake with cherry compote.

Whether first-time bakers or professional chefs, readers will find the baking techniques in this book to be comprehensive and easy to master. Using a combination of chef Coppedge's flour blends, readers will soon be creating pies, tarts, cookies, brownies, savories and pastries sure to satisfy any palate—gluten-sensitive or not.

The French Pastry School names three new chef-instructors

The French Pastry School recently added three chef-instructors to its faculty: master baker Jonathan Dendauw, former World Pastry Cup champion En-Ming Hsu and 2008 World Pastry Cup champion Dimitri Fayard.

Dendauw’s devotion to Artisan bread-making has taken him all across France and the United States. Originally from a small town in Belgium, Dendauw began his baking apprenticeship in Nimes, France through a centuries-old organization called Les Compagnons du Devoir. Most recently, the Compagnons took Dendauw to La Farm Bakery in Cary, N.C., where he worked under master baker Lionel Vatinet.

Hsu’s accomplishments over the past 15 years include numerous awards and accolades. In 2001, as team captain of the U.S. World Pastry Cup team, she lead the United States to victory in Lyon, France. That year, her team won by the largest margin ever achieved. An apprentice of The French Pastry School’s co-founder Sébastien Canonne, MOF, Hsu will begin teaching at the school in January 2009, focusing on plated desserts instruction.

Originally from Auch, France, Fayard first came to the United States at age 19 to work for François Payard's Payard Pâtisserie and Bistro in New York City. In 2000, he became the assistant pastry chef at the Bellagio Hotel in Las Vegas. In 2003, he and his wife Keli Fayard opened Vanille Pâtisserie in Chicago. Chef Fayard specializes in flavor profiles and will teach the French cakes and tarts portion of the school's 24-week "L'Art de la Pâtisserie" program beginning in January 2009.

Sullivan University students cook for U.S. Olympic athletes in Beijing

Sullivan University students, in Beijing to cook for U.S. Olympic athletes and sponsors at the 2008 Olympics, tour the Great Wall of China: (l to r, front row) Kelly Kamin, April Gregory, Marcus Jefferson, Ben Marine; (l to r, middle row) Sullivan’s Professional Catering Chair Kimberley Jones, Kyle McDaniel, Rachelle Hyder; (l to r, back row): Josh Sperry, Brian Abbott, Darnell Ferguson, Nate Gibson.

NRAEF and CKSF create new scholarship opportunities

The National Restaurant Association Educational Foundation (NRAEF), in partnership with the Common Knowledge Scholarship Foundation (CKSF), is pleased to announce the launch of the new NRAEF Restaurant Management Scholarship Quiz for current undergraduate students pursuing a degree in the restaurant/foodservice industry. Unlike the NRAEF’s other scholarships, the partnership with CKSF will allow students to compete for scholarship dollars via monthly online multiple-choice quizzes that cover topics related to the restaurant and foodservice industry. Quiz content is taken from the ManageFirst Program, a college-level restaurant and foodservice management program from National Restaurant Association Solutions.

At the end of a monthly scholarship contest, scholarship recipients will be chosen based on their scores on a 15-to-25-question quiz focusing on restaurant management. The 10 students with the highest scores will each win a $500 scholarship award. For the remainder of 2008 and throughout 2009, $60,000 in scholarships will be awarded.

The BCA brings together students and NYC chefs

At the fifth annual Global Food and Wine Experience, held Tuesday, Sept. 23, at New York City’s Tavern on the Green, the BCA (formerly known as the Black Culinarian Alliance) paired more than 50 chefs and wine merchants from the city’s finest food and beverage establishments with minority culinary students from area schools.

“We are pleased to partner with the BCA to offer these kinds of opportunities to young students of color in the culinary field,” said exhibitor Sue Torres, owner of Sueños Restaurant.

Participating schools in the program included the Culinary Training Institute, Food Service Training Academy of New Jersey, Monroe College, South Bronx Job Corps, Culinary Academy of NY/LI, Art Institute of New York and the Institute of Culinary Education (ICE).

“This event [was] incredibly important to increase the awareness of these opportunities within the wine and beverage industry,” said Alex Askew, president of the BCA, which was established in 1998 as a national not-for-profit organization devoted to the enhancement of professional and educational opportunities for people of color within the culinary and hospitality
industries.

Other participating restaurants/exhibitors included Il Porto, Melba’s Restaurant, Hudson River Café, The Seasoned Pot, Calle Ocho and Marriott at Brooklyn Bridge.

The Culinary Vegetable Institute teams up with Lorain JVS Vocational School

A future generation of chefs played in The Chef’s Garden soil and The Culinary Vegetable Institute kitchen recently as part of an educational, team-building exercise. The aspiring culinarians, 45 high school seniors (two of which are pictured here) from the Lorain County Joint Vocational School Culinary Arts and Baking and Pastry Arts programs, visited the Northern Ohio farm and chef retreat as part of an annual field trip.

“The goal of this trip is to get these students energized for the year,” said chef Chris Moore, instructor for the school’s pastry arts program. Moore and chef Tim Michitsch, who runs the Culinary Arts portion of the program, arranged the event and accompanied their students.

On the first day of the two-day experience, half of the students toured the fields and greenhouses of The Chef’s Garden specialty product farm, while the other half worked in the kitchen to cook a lunch for their fellow students (see picture below) with the help of Culinary Vegetable Institute chef Johannes Klapdohr, who created the lunch menu. On the second day, the groups switched roles.

ACF president receives leadership award

The American Culinary Federation’s (ACF) national president John Kinsella, CMC, CCE, WGMC, AAC, of Cincinnati, was honored at the Annual American Academy of Chefs (AAC) Dinner, hosted by the ACF Philadelphia Chapter on Sept. 22.

“John’s career has been dedicated to elevating the fields of culinary arts and education, along with his relentless drive to develop young talent,” AAC chair Tom Macrina, CEC, CCA, AAC, said in a press release. “Our chapter is proud to recognize him as our 2008 honoree. He is an outstanding figure in our industry.”

Kinsella is a distinguished leader, published author and an internationally recognized culinary figure, educator and businessman. He is one of only 61 ACF-certified master chefs in the country, a master chef of the City and Guilds of London Institute, as well as an ACF-certified culinary educator and a member of the American Academy of Chefs.

Irena Chalmers’ new book, Food Jobs, hits shelves

Looking for a resource to help culinary students land that perfect job in the food world ? Then be sure to pick up Irena Chalmers’ new book, Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers (Beaufort Books; $19.95/paperback). Chalmers, a Chef Magazine columnist, CIA instructor and highly respected food-industry guru, has words of wisdom for anyone who has ever considered turning a passion for food into a career.

Food Jobs is packed with profiles of fabulous (and funny) foodservice career options—from chef, caterer and bed-and-breakfast owner to wedding cake designer, specialty-food retailer and food photographer to the holy-cow-I-can-get-paid-for-that? (Think yacht chef, chewing gum taster, fortune cookie message writer.) Food Jobs draws from numerous sources—stories from celebrities, quotations, recommended books, Web sites, and information and advice—to put the reader ahead of the competition.

The book describes which professional school to choose, what jobs are available, and where and how to find them. It bursts with real-life wisdom from those who’ve been there, including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, and premier chefs Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and many more.

R.H. Forschner by Victorinox sponsors ACF Convention

R.H. Forschner by Victorinox, world renowned for its professional-grade cutlery, recently participated as a sponsor in the 2008 American Culinary Federation (ACF) National Convention in Las Vegas.

At the convention, an awards ceremony was held to honor various ACF members for their superior performance in several categories. As part of the R.H. Forschner by Victorinox sponsorship, winners of specific categories at the event were awarded R.H. Forschner by Victorinox chef’s sets, containing more than 20 pieces of cutlery and other implements. The winners of R.H. Forschner chef’s sets included: U.S.A.’s Chef of the Year Russell Scott III; National Pastry Chef of the Year R. Andrew Chlebana II, CEPC; National Chef Educator of the Year Wilfred Beriau (pictured, left, with Frank Curty, national accounts manager, R.H. Forschner by Victorino), CEC, CCE, AAC; Chef Professionalism Award winner Charles Carroll, CEC, AAC; Hermann G. Rusch Chef’s Achievement Award winner Roland Schaeffer, CEC, AAC, HOF; Student Culinarian of the Year JohnMichael F. Lynch; and National Student Team Champions Jeff Albers, Michael Castillo, Eva Raquel del Pilar Castanon, Gabriel Gomez, Robert Morales and coach Alex Darvishi, CEC.

City Tech professor Louise Hoffman honored with ‘Educator of the Year’ Award

New York City College of Technology (City Tech) Hospitality Management professor Louise Hoffman was named “Educator of the Year” by Women Chefs & Restaurateurs (WCR).

Hoffman, an award-winning pastry chef, was honored "for inspiring a new generation of women chefs and restaurateurs through her passion, service and dedication." She began teaching at City Tech in 1993.

"As a formally trained studio artist, Louise marries the world of fine arts and pastry arts in her teaching," says Liz Schaible, chairperson of City Tech’s Department of Hospitality Management. "She provides a nurturing learning environment in which the pastry laboratory classroom is an artist’s studio, inspiring her students to be creative and grow."

The proof is in the pudding, as they say. Hoffman’s students are known in the industry for creating incredible pastry works of chocolate and sugar. Her former students include Sonia Heidel, an independent pastry entrepreneur (Augustin's Waffles); Monica Ng, a confectionery artist and pastry chef at Patroon; Thalia Warner, pastry cook at Ritz Carlton and wedding cake designer; and Zsuzsa Bugyi, general manager, Cinema Café. Among her current students are wedding cake designer Amanda Stiles and Ashley Alioto, an honors student working on confectionery research.

Hoffman, who took third place in the 2002 U.S. Pastry Competition, mentors students and alumni for competition work. Among those she is advising are alumni Ebow Dadzie '03, pastry sous chef at the Marriott Marquis in Manhattan, who was named 2007 Pastry Chef of the Year at the U.S. Pastry Competition, and Anthony Smith '96, pastry chef, Cosmopolitan Club, Manhattan, both of whom will be competing next July in the National Pastry Competition.

Before becoming a City Tech faculty member, Hoffman was a line cook at the River Café and Montrachet, a chef at One If By Land, Two If By Sea and a baker at The New Prospect Bakery in Brooklyn and at The Cottage Street Bakery on Cape Cod.

Chef Monique Porche-Smith appointed to ACF committee

Chef Monique Porche-Smith, CPC, a member of the culinary faculty at The International Culinary School at The Art Institute of Atlanta, has been appointed to the American Culinary Federation’s (ACF) Knowledge Bowl Development Committee. Responsibilities include work with the ACF national staff to identify new variations for the knowledge bowl game, developing questions based on applicable textbooks, and identifying improvements for the competition.

Chef Porche-Smith is a graduate of The International Culinary School at The Art Institute of Atlanta, earning her associate degree in 2001 and her bachelor’s degree in culinary arts management in 2007. She is a full-time member of the culinary faculty, and a Certified Professional Chef (CPC) through the American Culinary Federation.

According to culinary arts department chair Chef Jim Gallivan, “Anytime a faculty member is asked by the ACF to help with one of its’ educational programs, it speaks to the excellent reputation of the Art Institute of Atlanta’s culinary program as well as to a faculty member’s industry credibility.”

ACF, a professional organization for chefs and cooks that works to promote the professional image of American chefs worldwide through education of culinarians at all levels, sponsors the annual Baron H. Galand Culinary Knowledge Bowl, a competition including audio and video clues and challenges, an interactive Q&A session with the audience during breaks, prize giveaways, and more. Knowledge Bowl teams compete at their respective ACF Regional Conferences. The winning team from each region earns the right to contend for the national title during ACF's annual National Convention.