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.