Pastry Chicago to host 2nd annual Ice Cream Social

Pastry Chicago's Pastry Chicago's Second Annual Ice Cream Social will take place July 17 at Esperanza Community Services' Summerfest. Guests can enjoy samples of different ice cream flavors from The French Pastry School and other Chicago vendors at the event, which is open to the public.

The Esperanza Summerfest will benefit the Esperanza School by providing students with developmental disabilities, autism and emotional disturbance with access to adaptive educational software and resources. All donations will benefit Esperanza School.

For more information, visit www.pastrychicago.org/SecondAnnualIceCreamSocial.htm.

HR associate professor new Cornell Hospitality Quarterly editor

J. Bruce Tracey, associate professor of human resources management at the Cornell University School of Hotel Administration, has been named the new editor of the Cornell Hospitality Quarterly (CQ). His three-year term as editor begins July 1. Tracey (pictured, right) succeeds Linda Canina, also an associate professor at Cornell.

Now in its 50th year of publication, the CQ is a journal of applied research on the hospitality industry. As editor, Tracey is responsible for directing the course of the journal and overseeing the CQ's double-blind review process.

"I am very excited about taking on this new role and working with the CQ's many excellent authors," said Tracey in a statement. "I greatly appreciate the work of my predecessor, Linda Canina, who approached the journal with an eye for innovation and enhancing the journal's position. My goal is to build on Linda's efforts and those of the previous editors to publish articles that are based on rigorous research and have direct applicability to the industry."

For more information, visit www.hotelschool.cornell.edu.

AI Cincinnati culinary grads showcase their work

Culinary and baking and pastry students from the Art Institute of Ohio--Cincinnati (AI) joined AI students from other programs to show their portfolios highlighting their skill during a portfolio show on graduation day, June 18. That evening, students from all AI programs attended a graduation ceremony featuring Jenn Jordan from Q102 the as keynote speaker.

Baking and pastry graduate Cynthia Boles displays her work at the portfolio show. Boles also was a student speaker at the graduation ceremony.

The Art Institute of Ohio--Cincinnati offers a bachelor's degree program in culinary management, an associate degree in culinary arts and a diploma in baking and pastry. To learn more, visit www.artinstitutes.edu/cincinnati.

Piantedosi Baking co-owner wins MRAEF Leadership Award

At the annual Massachusetts Restaurant Association Educational Foundation (MRAEF) Making the Future Bright Scholarship Awards Gala in May, MRAEF gave the MRAEF Leadership Award to Joseph "Joe" Piantedosi Jr. of Piantedosi Baking Co. Inc. Each year, MRAEF scholarship recipients are honored at the annual Making the Future Bright Scholarship Awards Gala. During the event, the MRAEF also gives out the Leadership Award to a person who has provided the foundation with longstanding support.

Piantedosi is the executive vice president of marketing and business development, as well as co-owner with his two cousins of Piantedosi Baking Co. He is an active member of the MRA, having been a past president of the MRAEF and current board member. He was this year's MRA Trade Show committee chairman, past chairman of the associate member committee, and has been a member of various additional committees for the organization.

"I was honored and humbled to receive this award," Piantedosi said in a statement. "This is such a great thing, to raise money for these kids. They are the future of our industry. This really wasn't about me, it was about them. It’s always such a feel-good night."

Since 2001, the MRAEF has awarded scholarships to qualified students who are embarking on futures in the foodservice industry. For more information, visit www.marestaurantassoc.org/education.

NRAEF Salute to Excellence attendees raise $400k

At the 23rd annual National Restaurant Association Educational Foundation (NRAEF) Salute to Excellence gala, industry leaders in attendance raised more than $400,000 to benefit the NRAEF's youth career development programs. The event, which took place May 22 to kick of the 2010 NRA Restaurant, Hotel-Motel Show, honored foodservice dignitaries, students and educators.

National ProStart Invitational culinary winners from Kansas prepare their winning appetizer for the Salute to Excellence reception

Among the awards presented during the event were the Thad and Alice Eure Ambassador of Hospitality Award, which went to S. Truett Cathy, founder, chairman and CEO of Chick-fil-A Inc.; the James H. Maynard Excellence in Education Award, which went to ProStart educators Bonita Curtis of Fairmont Heights High School, Capitol Heights, Md., and Judy Uerling of Clovis High School, Clovis, N.M.the Michael E. Hurst Lifetime Achievement Award, which went to Ferdinand E. Metz, CMC, AAC, world global master chef (WGMC), hall of fame (HOF). (Read about Metz winning the award here.)

(l to r) Judy Irwin, vice president of human resources and training at Golden Corral, presents ProStart educators Bonita Curtis of Fairmont Heights High School, Capitol Heights, Md., and Judy Uerling of Clovis High School, Clovis, N.M. with the James H. Maynard Excellence in Education Award. The teachers also each received a $5,000 cash prize.

The NRAEF also inducted several individuals into its College of Diplomates. The 2010 Diplomates inductees are:

• Jerald W. Chesser, Ed.D, CEC, FMP, CCE, AAC, professor, The Collins College of Hospitality Management at California State Polytechnic University, Pomona
• Alice Elliot, CPC, founder and CEO, The Elliot Group LLC
• Denise Marie Fugo, FMP, chair and CEO, Sammy's
  

AHLEI honors hospitality education leaders

The American Hotel & Lodging Educational Institute (AHLEI) named the 2010 winners of its awards for champions of hospitality training and education. The winners were honored at the American Hotel & Lodging Association (AH&LA) Summer Summit during the AH&LA Stars of the Industry Awards Luncheon on June 16.

And the winners are:

• Arthur Landstreet Award for a lasting impact on hospitality training and education. Consultant Jay S. Witzel, CHA, former president and CEO of Carlson Hotels Worldwide
• Anthony G. Marshall Award for long-term contributions to educating future leaders in hospitality. Richard Ghiselli, Ph.D., associate professor at the Purdue University School of Hospitality and Tourism Management

AHLEI presented four Lamp of Knowledge Awards for commitment to advancing the quality of professionalism and education in the hospitality industry. The winners are:

• Outstanding Educator (International). Ramesh Takulia, CHE, director, learning and development, luxury division, Taj Hotels, Resorts and Palaces, India;
• Outstanding Educator (U.S.). Jennifer Calhoun, CHE, assistant professor and director for the Hospitality and Tourism Institute at Prince George's Community College, Largo, Md.;
• Outstanding Educator (High School). Todd Nakayama, Waipahu High School, Waipahu, Hawaii; and
• Outstanding Student (Distance Learning). Siddhi Khajuria, food and beverage manager, Imperial Palace Hotel, Rajkot, India.

"The foundation for every individual or company success in our industry begins with great teachers, educators and mentors," said Robert L. Steele III, CHA, president and COO of AHLEI, during the awards ceremony. "That is why we take the opportunity to recognize and honor these educators today."

NRA's ProStart recognized by American Society of Association Executives

The National Restaurant Association's (NRA) ProStart career-building program received an Award of Excellence from the 2010 Associations Advance America (AAA) Awards program, a national competition sponsored by the American Society of Association Executives (ASAE).

The 2010 AAA Awards program selected 21 winners out of more than 100 entries. The NRA received a total of two awards this year--the other was for its environmental initiative Conserve: Solutions for Sustainability.

"We are honored to receive the Awards of Excellence and proud to support America's nearly 1 million restaurants as they serve their guests, their communities and their employees,” said NRA president and CEO Dawn Sweeney in a statement. "Both the Conserve: Solutions for Sustainability initiative and ProStart program play big roles in assisting our industry in reaching new levels of excellence. Our vision as an organization is to enhance the quality of life for all we serve, and these programs help us realize that goal."

The ProStart program and Conserve initiative are now in the running to receive a Summit Award, ASAE & The Center's top recognition, to be presented in ceremonies at ASAE's 11th Annual Summit Awards Dinner in Washington, D.C., on Sept. 29. For more information, visit www.asaecenter.org.

Ivy Tech student wins ACF's Be Like 'Mike' contest

Trish LeBlanc, a hospitality administration student at Ivy Tech Community College--Central Indiana, Indianapolis, was named winner of the American Culinary Federation's (ACF) Be Like "Mike" contest and will shadow ACF National President Michael Ty, CEC, AAC, at the 2010 ACF National Convention Aug. 2 to 5, in Anaheim, Calif.


LeBlanc (pictured, above) was selected as the winner of the Be Like "Mike" contest from a host of national candidates. Entrants were required to be at least 18 years old and an ACF member; and either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an ACF Education Foundation apprenticeship program. The candidates submitted a signed letter of endorsement from their department chair and/or school or apprenticeship director, as well as a 500-word essay describing why they aspire to be a culinary leader and how shadowing Ty during the 2010 ACF National Convention would help them reach their goal.

LeBlanc is pursuing an associate degree in culinary arts and baking and pastry arts. She has been an active member of the ACF Greater Indianapolis Chapter since August 2009 and serves on the chapter's student board. She aspires to one day teach culinary arts.

The French Pastry School celebrates a sweet victory with the Chicago Blackhawks

The real Stanley Cup and one made of chocolate by the French Pastry School were positioned for display at Bistro 110 for the Chicago Blackhawks' private celebration.

On June 12, French Pastry School chef-founders Jacquy Pfeiffer and Sébastien Canonne, MOF, joined executive chef Dominique Tougne of Bistro 110, Chicago, in creating a private celebration dinner for the national champion hockey team the Chicago Blackhawks.

As part of the celebration, the French Pastry School presented a Stanley Cup sculpture (pictured, above), made out of pure Cacao Barry chocolate couverture and colored cocoa butter. Weighing in at nearly 50 pounds, the piece included the cup itself, the base, a hockey stick on top and a giant hockey puck featuring the Blackhawks logo. As with the real trophy, the chocolate reproduction includes the names of the players and coaches written on the side in cocoa butter.

Have your pastry students created an outstanding showpiece for their school's or city's sports team? Tell us about it in the comments section.

Le Cordon Bleu to use only cage-free eggs

As part of the growing sustainability movement, Le Cordon Bleu Schools in North America is switching to only using cage-free eggs at its 17 campuses nationwide, according to the Humane Society of the United States (HSUS).

"The Humane Society of the United States applauds Le Cordon Bleu for its switch to organic cage-free eggs," said Matthew Prescott, corporate outreach director for The HSUS' factory farming campaign, in a statement. "Le Cordon Bleu has demonstrated that it takes social responsibility seriously and should be commended for improving the lives of animals in its supply chain."

For more information on farm animal confinement, visit www.humanesociety.org/issues/confinement_farm/.

Metz receives Hurst Lifetime Achievement award

Ferdinand E. Metz, CMC, AAC, world global master chef (WGMC), hall of fame (HOF), received the National Restaurant Association Educational Foundation's (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in Education Award during NRAEF's Salute to Excellence event at the Hilton Chicago on May 22. Metz is the president emeritus of The Culinary Institute of America, Hyde Park, N.Y.; managing partner of The Master Chefs' Institute; and co-owner of Ferdinand Metz Culinary Innovations LLC.

(l to r) Ferdinand E. Metz, CMC, WGMC, AAC, HOF, accepts the Michael E. Hurst Lifetime Achievement in Education Award from NRAEF trustee Jeff Berlind at the NRAEF Salute to Excellence gala

The Michael E. Hurst Lifetime of Achievement in Education Award was established in 2002 to honor outstanding educators who have made an invaluable contribution to restaurant and foodservice education. The award recognizes Metz's passion and enthusiasm for education and support for the educational initiatives of NRAEF as well as his integrity and positive influence throughout his career as a foodservice professional.

Metz was instrumental in establishing the chefs' apprenticeship, certification and master chefs' certification program in America in the mid 1970s, and he has led the United States' "culinary Olympic" team to three consecutive world championships. He also served for four years as president of the American Culinary Federation (ACF) and was the first certified master chef. Among the awards he's received are the Lifetime Achievement Award and induction into Who's Who of Food and Beverage in America by the James Beard Foundation and the Medal of the French Republic and Maître D' Honneur by the Chaîne des Rôtisseurs.

Over $2 million raised for FIU at '10 SoBe Fest

Hundreds of chefs gathered for Florida International University (FIU) School of Hospitality's annual fundraiser at the ninth annual Food Network South Beach Wine & Food Festival earlier this year. More than $2 million was raised to enhance students' experience at FIU's School of Hospitality, with a significant portion going toward scholarships.

Additionally, over 1,000 FIU students gained real-world experience by working at this year's event with responsibilities that ranged from fulfilling ticket orders and sponsorships to preparing and working along side chefs, as well as meeting and greeting guests at myriad activities throughout the festival. Below are some images of students interacting with foodservice industry stars at the four-day festival.

(l to r) Chef Michael LaMonica of Porter House New York, FIU School of Hospitality student associate Syi Sun and LaMonica's chef de cuisine Michael Ammirati at the 2010 Burger Bash during the SoBe Wine & Food Festival

FIU School of Hospitality student Vahimerii Vongue and celebrity iron chef Masaharu Morimoto at the Best of the Best event during the SoBe Wine & Food Festival

(l to r) Celebrity chef John Patrick Gray poses with FIU School of Hospitality chef Michael Moran. Moran led a team of 150 student associates who worked with guest chefs to prepare 26,000 portions served to 3,000 people at the Bubble Q BBQ during the SoBe Wine & Food Festival

Miami celebrity chef Cindy Hutson (second from left) with FIU School of Hospitality students at the BubbleQ BBQ on the beach

(front row, second from right) Celebrity chef Duff Goldman and his staff with FIU School of Hospitality student associates backstage at the Grand Tasting Village during the SoBe Wine & Food Festival

ACF Chicago to host BBQ and burger throwdown

On June 21, the Windy City Professional Culinarians chapter of the American Culinary Federation will host its annual More Than a BBQ, BBQ. As part of the event, teams representing Chicago area culinary schools will compete in a BBQ and burger throwdown.

The competing teams are Kendall College, Le Cordon Bleu--Chicago, Dominican University, College of DuPage, Goodwill Culinary Institute, Curie High School and defending champions the Technology Center of DuPage. A panel of noted food professionals will decide on the best burger. The event also will offer a barbecue buffet and dessert as well as a cash raffle to raise money for the ACF Windy City Educational and Scholarships programs.

For more information or to register, click here.

FPS honors alumni with celebration

On May 24, The French Pastry School of Chicago hosted a celebration in honor of their alumni, many of whom have gone on to open their own businesses or work at top pastry establishments since graduating.

Among the 250 attendees at the event were the following alumni: pastry chef/owner Sarah Levy and pastry chef Gillian Morrow of Sarah's Pastries and Candies; Jennifer Templeton, pastry chef at Julius Meinl; Dayle Shapiro, a graduate and supporter of For the Love of Chocolate Scholarship Foundation; and Flora Lazar of Flora's Confections & Pastries.

(l to r) City Colleges of Chicago chancellor Cheryl Hyman and B True Bakery's Brady Braden each addressing attendees

Guest speakers included City Colleges of Chicago chancellor Cheryl Hyman; French Pastry School alumni Brady Braden of B True Bakery; Dr. Marie Donovan, associate professor of education at DePaul University and voluntary advisor to the deans of The French Pastry School; co-founders and academic deans of The French Pastry School Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

(l to r) Small bites provided by The French Pastry included rustic tartine with fruit and nut jam and boeuf en daube provençale in Revol dishes

Functional foods explored in June 'Culinary Nutrition News'

Beyond contributing to taste, aroma, texture and presentation, foods also have a nutritional function, which is the focus of the June edition of "Culinary Nutrition News: Functional Foods." 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 article defines functional food as whole foods and fortified or enhanced foods that provide potential health benefits beyond basic nutrition, based on definitions from various experts. The authors also explore modified versus conventional foods, foods as medicine and cooking for kids and people with special diets.

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 July issue of "Culinary Nutrition News" article, which will discuss genetically modified foods, will be posted online at the beginning of July.

Sullivan University chef helps launch Chefs Move to Schools

On June 4, Derek Spendlove, CEPC, CCE, AAC, chair of the baking and pastry department in Sullivan University's National Center for Hospitality Studies, helped launch first lady Michelle Obama's Chefs Move to Schools program at the White House. Chefs Move to Schools, which is run through the U.S. Department of Agriculture, pairs chefs with schools in their community with the goal of educating children about food and nutrition to help shift eating behaviors toward healthier choices.

Spendlove (pictured, on the White House lawn) is one of 100 chefs from across the United States who were selected to take part in the launch. The event brought together the Chefs Move to Schools pilot group, which will work closely with the American Culinary Federation, the National Restaurant Association and Share Our Strength this summer to prepare for their work with schools in the fall. The pilot group visited the White House garden, attended a speaking engagement featuring Michelle Obama and participated in a breakfast forum with Share Our Strength. For more information about the program, click here.

Master chef Leonard joins Le Cordon Bleu staff

Le Cordon Bleu Schools hired Edward Leonard, CMC, WGMC, AAC, as vice president and corporate chef for Le Cordon Bleu Schools in North America. In his new role, he is responsible for faculty training and development as well as providing hands-on leadership for all 17 Le Cordon Bleu campuses throughout North America.

Leonard joins Le Cordon Bleu from Westchester Country Club in Rye, N.Y., where he was assistant general manager and director of culinary operations. One of just 72 certified master chefs in the U.S., Leonard also is the immediate past president of the American Culinary Federation and has worked in the foodservice industry for the past 25 years. For more information, visit www.chefs.edu.

Basic American Foods supports Chefs of Tomorrow at Washburne

On May 23 during the 2010 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, Washburne Culinary Institute hosted a gala dinner for select guests sponsored by Basic American Foods (BAF). The dinner, created by culinary arts students under the leadership of provost William N. Reynolds, was held at the Parrot Cage Restaurant at Washburne's South Shore Cultural Center.

At the end of the evening, Loren Kimura, president and CEO of Basic American Foods, presented Reynolds with a Chefs of Tomorrow grant of $1,500 to support Washburne faculty in improving their knowledge of the latest menu and service trends. The evening was capped by a presentation of the Chefs of Tomorrow grant, an award recognizing excellence in culinary-arts students and culinary educators nationwide.

(l to r) Basic American Foods' CEO and president Loren Kimura presents Washburne provost William Reynolds with a Chefs of Tomorrow grant

"The culinary arts program at Washburne Culinary Institute is honored to receive this generous contribution by Basic American Foods, a brand that is highly respected among chefs nationwide," said Reynolds in a statement. "This donation will assist our outstanding instructional team as it trains valuable, skilled graduates for the foodservice industry."

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

Culinary alumni network launched in New England

Two culinary alumnus have joined together to create Alumni Helping Alumni, an online public marketplace to help fellow New England area culinary alumni take advantage of the skills and offerings that other culinary alumni can offer them.

The idea originated as a way to help fellow culinary alumni who are no longer in the kitchens themselves and have started their own businesses associated with cooking. Alumni Helping Alumni is aimed at growing both those alumni member businesses and assisting other culinary alumnus in helping them by offering either a discount or offering a break on products or services.

The group welcomes all culinary alumnus from the Culinary Institute of America, Johnson & Wales University and the New England Culinary Institute that would like to participate. The cost associated is pledging to give a percentage discount or other incentive off of services or products to fellow alumni who would like to do business with them.

For more information about Alumni Helping Alumni, visit www.culinaryalumni.com.

ICE names new Alumni Hall of Achievement inductees

At the end of April, the Institute of Culinary Education (ICE), New York City, inducted 27 alumni into its Alumni Hall of Achievement, acknowledging their accomplishments and industry expertise. The newest 27 join 50 other alumni who were initial inductees in 2006.

New inductees include Gail Simmons, special projects manager for Food & Wine magazine and judge on Bravo's Top Chef; Meadow Ramsey, pastry chef at Campanile in Los Angeles; Edward Behr, founder of The Art of Eating magazine in Peacham, Vt.; Nilufer Goodson, Turkey's first female executive chef at Kirinti Restaurant in Istanbul; and Fadi Adnan Adeeb Jaber, owner of Sugar Daddy's Bakery in Amman, Jordan; Beirut, Lebanon; and Dubai, UAE.

For a complete list of all 77 inductees, visit www.iceculinary.com/alumni/ahoa.shtml.

Kendall celebrates Mexican Bicentennial with special dinner series

The School of Culinary Arts at Kendall College on May 27 hosted the first of a series of special dinners titled "Ciclo de Cocina Mexicana en Chicago 2010" to celebrate the Mexican Bicentennial. The dinner series, launched in partnership with the Mexican Consulate and ProMéxico, takes place monthly and lasts through November.

(l to r) Guest chef Federico López of Cancun; Daniel von Rabenau, executive director of FENI and Chef Educator Today's publisher and president; Benjamin Browning, evening executive chef of The Dining Room at Kendall College; Manuel Rodriguez-Arriaga, consul general of Mexico in Chicago; guest chef Guillermo González Beristáin of Monterrey; and Christopher Koetke, MBA, CEC, CCE, dean of The School of Culinary Arts at Kendall College and vice president of culinary-arts programs for Laureate International Universities

Upcoming dinners will take place July 26 and Aug. 9 at The Dining Room at Kendall College. For more information, visit www.culinary.kendall.edu.