IFSEA donates almost $9,000 to AACC Foundation

The Baltimore chapter of the International Food Service Executives Association (IFSEA) recently donated $8,700 to its IFSEA Endowed Scholarship Fund for Anne Arundel Community College (AACC) students interested in the culinary arts and hospitality industries.

The IFSEA gift supplements funds in its $25,000 endowed scholarship created in the 2005-'06 fiscal year. The AACC Foundation Inc. maintains and administers the scholarship fund. The scholarship is awarded to a full-time degree or certificate AACC student based on financial need. It requires a 2.0 grade point average and interest in a career in the foodservice or hospitality industry.

For more information about the IFSEA scholarship fund, visit www.aacc.edu/foundation.

Monroe College names Best High School Chefs

Monroe College's School of Hospitality Management and the Culinary Arts selected the winners of its second annual America's Best High School Chef scholarship contest, held in April at its Culinary Arts Center in New Rochelle, N.Y. Twelve high school students from around the country interested in pursuing associate degrees in culinary arts and baking and pastry arts competed for scholarship money toward Monroe College as well as the chance to qualify for a semester abroad in Italy.

(l to r) Best High School Pastry Chef Jessica Johnson, Monroe College School of Hospitality Management dean Frank Costantino and Best High School Culinary Arts Chef Gabriela Grande

The top culinary arts scholarship winner was Gabriela Grande, a senior at Food & Finance High School in New York City. Jessica Johnson, a senior at The Warwick Career and Technical Center, Warwick, R.I., was the pastry arts scholarship winner. Grande's winning dish was spinach and mushroom-seared chicken stuffed with cheese, and Johnson's Nutella, chocolate and hazelnut tart won her top honors. Both women will receive full scholarships to Monroe's associate degree programs, worth approximately $32,000 each.

ACF Southeast Regional Conference winners to advance

At the 2010 American Culinary Federation (ACF) Southeast Regional Conference April 24 to 26 in Birmingham, Ala., the American Academy of Chefs awarded a $1,000 grant to the Southeast Region Student Team Regional Champions, ACF Chefs of the Low Country. The ACF Southeast Regional Conference also recognized the other student, educator and chef winners, who will compete for national titles against their winning regional counterparts at the 2010 ACF National Convention in Anaheim, Calif., Aug. 2 to 5.

Among the student and chef-educator winners were:
Student Team Regional Championship, sponsored by R.L. Schreiber Inc.
ACF Chefs of the Low Country, Bluffton, S.C., students from Savannah Technical College, Savannah, Ga.: Valarie Barnes, Zebulon Berry, Elizabeth Estes, Alexander Jabr, Kevin Jump and coach Jean Vendeville, CEPC

Chef Educator of the Year
Kenneth Bourgoin, CEC, chef-instructor, Valencia Community College, Orlando; ACF Central Florida Chapter

Hermann G. Rusch Chef's Achievement Award
Donald McMillan, CEC, AAC, chef-instructor, The Stocked Pot Cooking School, Winston-Salem, N.C.; ACF Triad Chapter N.C.

Student Chef of the Year, sponsored by Custom Culinary Inc.
Daniel Gorman, line cook, Cherokee Town and Country Club, Atlanta; ACF National Chapter

Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers
Lincoln Culinary Institute, West Palm Beach, Fla., members of ACF Palm Beach County Chefs Association: Hitesh Arora, CC, CPC; Andrew Croney, CPC; Glendon David; Francois Leonce; Jami Yaccarino; and coach Steve Sitnick

Ciao Italia's Esposito cooks with Delcastle HS students

On April 23 Mary Ann Esposito of PBS's "Ciao Italia" hosted a sold-out demonstration at Delcastle Technical High School, Wilmington, Del., to help the culinary arts students prepare for a benefit for their upcoming cooking excursion to Italy. The students prepared the menu, inspired by Esposito's cookbook Five-Ingredient Favorites, to be sampled by the 200 attendees of the fundraiser. Esposito also shared stories and advice with the students.

Mary Ann Esposito (center) with culinary students from Delcastle Technical High School

The event benefits the students' July trip to the Marche region of Italy, where they will spend 12 days in an intense immersion program focusing on cooking classes with local chefs, language learning, winery tours and leadership development. The use of locally produced ingredients, marketability of sustainable goods and the appreciation for diversity is the focus of the cultural exchange. For more information, visit www.CooksAndBakers.com.

FIU's new student center under way

Florida International University (FIU) School of Hospitality and Tourism Management, Biscayne Bay, Fla., is building a new student gathering place and resource center upon receiving a gift from Miami-based Carnival Cruise Lines and its parent company Carnival Corp.

The 2,600-square-foot Carnival Student Center, next to the campus' bayside terrace, is being renovated and repurposed to create a place for students to meet, hold get-togethers and student organization meetings, work on group projects and create presentations in the computer center. Student organizations and industry representatives scouting interns and employees will be able to meet in the fully equipped conference rooms.

(l to r) Gerald R. Cahill, CEO and president, Carnival Cruise Lines; Joan Remington, interim dean, School of Hospitality and Tourism Management; Mark B. Rosenberg, FIU president; Jim Berra, senior vice president and chief marketing officer, Carnival Corp.; and Linda Coll, director, Carnival Foundation

FIU president Mark B. Rosenberg, FIU School of Hospitality and Tourism Management interim dean Joan Remington and FIU Board of Trustees chairman Albert E. Dotson Sr. joined Carnival Cruise Lines president and CEO Gerald R. Cahill, Carnival Foundation director Linda Coll, Jim Berra, Carnival senior vice president and chief marketing officer and guests on April 5 to break ground on the new center at FIU's Biscayne Bay campus.

For more information on FIU's School of Hospitality please visit hospitality.fiu.edu.

Kendall students win regional Culinary Knowledge Bowl

On March 26 a five-student team from the School of Culinary Arts at Kendall College, Chicago, won the Baron H. Galand Culinary Knowledge Bowl and earn gold medals at the American Culinary Federation's (ACF) 2010 Central Regional Conference in Indianapolis on March 26.

The Kendall team, consisting of Allison Chikos, Erika Giffin, Sarah Roberts, Jacquie Wallner and Edward Whitney, beat out 11 teams from foodservice-training programs at schools throughout ACF's Central Region. The team will compete for the title of national ACF Baron H. Galand Culinary Knowledge Bowl winner against three other winning regional teams at the 2010 ACF National Convention in Anaheim, Calif., Aug. 2 to 5.

The Baron H. Galand Culinary Knowledge Bowl tests culinary students' knowledge through a "Jeopardy"-style subjects grid that includes culinary, baking, nutrition, sanitation and math questions as well as sensory perception. For more information, visit www.acfchefs.org.

RCA announces '10 award winners

The Research Chefs Association (RCA) announced its 2010 award winners at the RCA Annual Luncheon on March 20, during the association’s Annual Conference & Culinary Expo. Each year, the RCA presents awards that recognize the industry's most dedicated and influential members.

President's Awards

• Darryl L. Holliday, Louisiana State University
• Robin Schempp, Right Stuff Enterprises
• Robert Danhi, Chef Danhi & Co., Mortar & Press
• Chef Kurt Stiles, Pure Living
  

Pioneer Award
Michael Lonteen, CEC, Custom Culinary Inc.

Lifetime Achievement Award
Dr. Jerald Chesser, CEC, FMP, CCE, AAC, The Collins College of Hospitality Management at California State Polytechnic University, Pomona, Calif.

This year the RCA also held a Student Culinology Competition, in which six student teams competed for first prize and $5,000 cash. Each team developed a frozen, restaurant-quality gourmet vegetarian meal for a fictional retail grocery chain, which had to be inspired by Southwestern cuisine. The winning team prepared a blue corn tortilla stuffed with black beans and quinoa accompanied by chipotle roasted potatoes and Southwestern succotash with a roasted red pepper and chimichurri sauce.

The winners were:

First place
Johnson & Wales University--Providence, R.I.

Second place
University of Cincinnati

Third place
University of Guelph, Ontario, Canada

The 2011 RCA Annual Conference and Culinology Expo is scheduled to take place next March in Atlanta. For more information, visit www.culinology.org.

IBIE '10 launching comprehensive education program

The International Baking Industry Exposition (IBIE) 2010, which takes place in Las Vegas Sept. 26 to 29, is launching a comprehensive educational conference to take place during the expo. The seminar program now includes 57 sessions on such topics as baking technology, food safety and security, business management and marketing, cake and cooking decorating, artisan bread making and healthy baking. More than 700 exhibitors will showcase new technologies, equipment and products to help attendees from the grain-based foods industry strengthen their competitive position and find new opportunities to maximize profits.

IBIE is sponsored by AIB International, the Retail Bakers of America, The Bread Bakers Guild of America, the Tortilla Industry Association, the American Bakers Association and Bakery Equipment Manufacturers and Allieds. Visit www.bakingexpo.org for more information.

JWU dean addresses Food Protection Conference

At the 2010 Conference for Food Protection in Providence, R.I., local, state and federal regulatory officials, food industry representatives, academia and consumer groups convened on April 10 to address critical issues impacting food in the United States and established recommendations to be submitted to the FDA.

As a host for part of the conference, Johnson & Wales University (JWU) dean of culinary education Karl Guggenmos, CMC, presented the keynote address. His topic was "Behavior-Based Food Safety Issues." Priority issues addressed at the conference included: grocery seafood advisory for women of childbearing age and children, notification for consumers of packaged food recalls and provisions for greater guidance regarding food allergens.

In collaboration with Rep. Patrick Kennedy's (D--R.I.) office, JWU received a grant in 2009 from the Centers for Disease Control and Prevention (CDC) for its Gold Standard for Food Safety initiative, aimed at educating food service professionals, consumers and children on minimizing their risk of food-borne illness.

For more information about the Conference for Food Protection 2010, visit www.foodprotect.org.

NRAEF's 2010 Ted J. Balestreri Leadership Classic benefits scholarship program

The National Restaurant Association Educational Foundation (NRAEF) raised more than $115,000 at its 18th annual Ted J. Balestreri Leadership Classic to benefit the NRAEF Scholarship Program, which provides scholarships for more than 800 students each year. At this year's sold-out event, held on the Monterey Peninsula in California, March 10 to 13, 125 leading restaurant and foodservice operators and suppliers came together for golf and a live wine and lifestyles auction, which was hosted by the Monterey Wine Educational Foundation.

Chef David Duron (second from right) from The Inn at Spanish Bay gets help from Pacific Grove high school ProStart students in preparing a meal for attendees of the NRAEF Ted J. Balestreri Leadership Classic

Among the event highlights, four ProStart students from Pacific Grove High School, Pacific Grove, Calif., joined the executive chef team of The Inn at Spanish Bay Pebble Beach resort to prepare a three-course meal that was served during the event's live auction.

Pastry Chicago announces third annual Amateur Cookie Contest

Pastry Chicago will hold its third annual Amateur Cookie Contest on May 1 at Whole Foods Market. This year's theme is "California Raisins." The French Pastry School will provide a presentation and demonstration by one of its chef-educators for the educational seminar, which takes place during the judging portion of the event.

Culinary students and amateur bakers can submit entries through April 23. Only the first 25 entries will be accepted for the competition. The rules and registration form are available in PDF form here.

Chef-instructor selected for ACF Culinary Team USA

After successfully competing in the hot-food and cold-food competitions, six chefs were selected for American Culinary Federation (ACF) Culinary Team USA for savory. Among them is Timothy Bucci, CEC, CCE, CHE, chef/professor at Joliet Junior College, Joliet, Ill., and 2009 ACF Chef Educator of the Year.

The six chefs will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA) in Erfurt, Germany. Judges evaluated presentation and layout, composition and harmony of ingredients, correct preparation and craftsmanship and serving methods and portions. The following chefs will join chef Bucci on ACF Culinary Team USA:

• Anthony “Ben” Grupe, sous chef at the St. Louis Country Club, St. Louis
• Joseph Leonardi, CEC, executive chef at the Somerset Club, Boston
• Timothy Prefontaine, CEC, executive chef at the Fort Worth Club, Fort Worth, Texas
• James “Kevin” Storm, CEC, CCA, AAC, executive chef at Bellerive Country Club, St. Louis
• Eddie Tancredi, sous chef at New Albany Country Club, New Albany, Ohio

High school students compete for Best Teen Chef '10

On April 18 11 high school seniors will compete for the title of Best Teen Chef 2010 and a $3,000 scholarship to The International Culinary School at The Art Institute of Ohio--Cincinnati. The local winner will move on to the national competition, where he or she will compete for a full-tuition scholarship and, in partnership with Food Network, work as Intern for a Day at Food Network Kitchens in New York City. The national winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

The 11 students who will compete in the local-level competition at The Art Institute of Ohio--Cincinnati are: Danicia Rucker, Ashtabula, Ohio; David Virgin, Grayson, Ky.; Abby Robertson, Hamilton, Ohio; Ashley Pado, Wooster, Ohio; Samantha Ruttman, Upper Sandusky, Ohio; Hilarrie Mancuso, Parma, Ohio; Colt Curry, Wilmington, Ohio; Tiffany McCann, Wilmington, Ohio; Chelsea Stonerock, Bethel, Ohio; Andrew Salvidar, Pierceton, Ind.; and Jasmine Hagood, Cincinnati.

The Best Teen Chef Competition, now in its eleventh year, awards more than $200,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the culinary industry. For more information, visit www.artinstitutes.edu/pr.aspx?ID=ai1017.

Updated version of AH&LEI textbook offers operational focus

The American Hotel & Lodging Educational Institute (EI) has published the second edition of Managing Beverage Operations, by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Lendal Kotschevar, Ph.D. This textbook focuses on the successful elements of a beverage operation, based on research of those that are thriving.

The book includes new discussions of leadership and supervision, focusing on the management and leadership practices specific to a beverage operation such as emotional intelligence and the importance of relationships, communication, recruitment and training. Readers will find a real-world approach to topics such as beverage controls, purchasing through serving, technology, design and handling guest complaints. A new chapter on sales and marketing includes both food and beverage products, and boosting sales through technology and unique service.

For more information, visit www.ahlei.org.

Sullivan University to host Culinary Camp

Sullivan University will host its third annual Culinary Camp June 13 to 18 at the Lexington and Louisville campuses. The event is for high school juniors and seniors who want to explore careers in the culinary industry.

Participants will experience cooking tutorials and hands-on lessons with professional chefs. Registration is open for all high school juniors and seniors until May 5. For more information, visit www.sullivan.edu.

HCCC vice president awarded doctorate in educational leadership

Hudson County Community College (HCCC) vice president for North Hudson Center and Student Affairs Paula P. Pando (pictured, below) was awarded her doctorate in educational leadership from Rowan University, Glassboro, N.J. She is the first student to complete the Rowan University Educational Leadership doctoral program's community college leadership initiative.


In her dissertation, Pando focused on the loss of experienced upper-level community college administrators and faculty to retirement.

"There is a crisis of leadership of sorts in the community college sector," she said in a statement. "Given the changing times and challenges confronting our institutions, perhaps one of the greatest challenges facing community colleges in this millennium is filling the leadership pipeline with individuals who possess the necessary skills and traits to be successful, and who are committed to upholding the community college core values and mission."

For more information about HCCC, visit www.hccc.edu.

CalJava Wedding Cake Competition winners announced

Pennsylvania College of Technology student Allison K. Myers took first place in the fifth annual CalJava Wedding Cake Competition, a cake decorating competition for Penn College students that took place March 4 to 5 at the school.

Allison K. Myers' Grand Prize winning wedding cake

Myers will receive an all-expense-paid trip to California to attend a hands-on course at the CalJava International School of Decorating and Sugarcrafts, valued at more than $2,000. First place and a $250 prize went to Samantha L. Liedtka. Gabrielle E. Bricker earned second place and a $150 cash prize. Amy N. Elicker earned third place and $100.

The contest was created by Daniel Budiman, owner of CalJava International, to encourage advanced cake decorating students at Penn College to push their skills to a higher level. For more information, visit www.caljavaonline.com.

Phoenix College receives grant from Chefs of Tomorrow

Chefs of Tomorrow selected Phoenix College, the flagship college of Maricopa Community Colleges in Phoenix, Ariz., to receive a grant to advance professional development of the school's foodservice faculty. According to Johnsonville, Phoenix College was selected to receive the Chefs of Tomorrow grant because of the faculty's dedication to equipping students with the knowledge and training necessary for an entry-level or higher career in the culinary and hospitality fields.

(l to r) Bruce Taylor of Johnsonville Sausage presents the grant to Phoenix College's Scott Robinson

Bruce Taylor, business manager at Johnsonville Sausage, Sheboygan, Wis., presented the grant to master chef Scott Robinson, CWMC, CEC, CCE, CHE, director of culinary studies and foodservice administration at Phoenix College, during the Research Chefs Association's (RCA) 2010 Conference & Culinology Expo last month.

April 'Culinary Nutrition News' examines sweeteners

In the April issue of "Culinary Nutrition News: Sweeteners Exposed," nutrition experts discuss all-natural sweeteners and share information about common sweeteners including the dates they were approved for consumption, which ones are best for diabetics and which ones are said to cause cancer. The three-page article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. The May issue of "Culinary Nutrition News" article, which will discuss cooking green with organic/local and sustainable foods, will be posted online at the beginning of May.

NRA launches Greener Restaurants national program

The National Restaurant Association (NRA) has launched the pilot of Greener Restaurants--a new, national program to recognize restaurants' environmental sustainability efforts. A limited number of restaurants have signed on to participate in the pilot before opening it to industry-wide participation--including restaurants open to the public that are affiliated with culinary schools--in the next few months. Greener Restaurants will show operators how to save money while "going greener" and share their successes with guests.

The goal of the Greener Restaurants program is to help restaurant operators save money and manage costs while incorporating sustainability practices throughout the restaurant. In addition, the program will help restaurants market their efforts to "go greener" to guests both on-site and online. It was developed with the input of restaurant operators and partners of the National Restaurant Association Conserve initiative--the Turner Foundation, Kendall College, Food Service Technology Center and EPA ENERGY STAR.

The program comprises a checklist of action items from which participants select areas of focus and build a profile on an interactive Web site (www.GreenerRestaurants.com). The checklist contains both smaller steps, such as using low-energy light bulbs, and larger moves, including equipment and remodeling. The checklist will be accompanied by resources and instructional videos to help the operator implement each practice and report progress.

The online profiles will become part of a consumer-oriented Web site with a nationwide search engine that will be part of the public launch of the program later this year. Participating restaurants will also receive a door decal and other marketing materials to highlight their commitment to sustainable practices to customers.

MCC partners with high school in fundraising competition

Monroe Community College (MCC) president Anne M. Kress traded in her administrator's hat for a sous chef's toque last month to take part in the local East High School Iron Chef Competition, Rochester, N.Y., to earn scholarship money for future MCC students. Kress was among 10 celebrity sous chefs supporting five East High culinary students battling for the title of Iron Chef during the one-hour cooking competition.

MCC's president Anne M. Kress (l) chops fresh herbs for a chicken dish as MCC student Michaela Novak looks on*

Quanisha Robinson, 18, earned the grand prize: a full scholarship to attend MCC. The $2,900 scholarship was made possible by donors to the MCC Annual Fund at the Monroe Community College Foundation. The event organizer was Latinas Unidas, an organization that fosters opportunities for Hispanic women and girls in the greater Rochester area, in collaboration with East High School. Proceeds benefit the high school's culinary arts program.

(l to r) Student chef Shanik Session, 16, Anne Kress and Kim Dyce-Faucette, Rochester City School District chief of staff*

*Photos courtesy of Gerald M. Brinkman/Monroe Community College, Rochester, N.Y.

National Honey Board holds first student competition

Two students from the Culinary Institute of Charleston (CIC), Charleston, S.C., won first place and $2,500 in the National Honey Board's first-ever student culinary competition. Laura Vein's winning dish was pain perdu with crème fraîche pastry cream, honeyed oranges and orange blossom honey syrup. The other winner, John Evans, created a honey-smoked pork belly confit to win the judges over. Elizabeth Freer claimed second place and $750 for her almond-crusted chicken roulade, beet greens and raspberry honey-red beet sauce; and Arlette Park took third place and $500 with a prosciutto and goat cheese bouchée with honeyed fig-golden raisin compote.

(l to r) Arlette Park; Laura Vein; Elizabeth Freer; Ann Segerstrom, consultant for the National Honey Board; and John Evans

The National Honey Board created the culinary student competition program to develop awareness of and appreciation for honey's culinary value and menu benefits in the next generation of chefs. For more information about the Honey Board culinary competitions or to learn more about the National Honey Board's foodservice program, visit www.honey.com/nhb/foodservice.