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