U.S. Foodservice donates culinary scholarship funds to S. Florida high school

In celebration of the recent expansion of its South Florida division, foodservice distributor U.S. Foodservice hosted a cooking event featuring some top U.S. chefs. Members of the West Boca Raton Community High School culinary team assisted the chefs during the event. In recognition of their efforts, U.S. Foodservice--South Florida provided $2,400 in scholarships to fund culinary curriculum at West Boca Raton Community High School.

The participating chefs included:

• Walter Scheib, executive chef at The Greenbrier Resort in White Sulphur Springs, W.V., the Boca Raton Club and Resort and the Capitol Hilton in Washington, D.C.
• Johnny Rivers, culinary consultant
• Allen Susser, owner of Chef Allen's Seafood Grill, Aventura, Fla., and Taste Gastropub, Delray Beach, Fla.
• Rudy Speckamp, CMC, senior culinary consultant to the Culinary Institute of America
  

For more information about U.S. Foodservice, visit www.usfoodservice.com.

Kendall School of Education adds childhood nutrition concentration

The Kendall College School of Education has added a childhood-nutrition concentration for early-childhood educators, available in fall 2010.

Kendall College is the only four-year college in Illinois and one of a select few nationwide to offer both a Bachelor of Arts in culinary arts and a Bachelor of Arts in early-childhood education, uniquely positioning the institution to merge these two programs into the childhood-nutrition concentration.

Courses will be offered online and on campus. They will include classroom lectures and practical, in-kitchen applications of nutritional theory, which online learners will engage in via a virtual kitchen experience. The concentration will explore the nutritional needs of children through adolescence, as well as application of nutritional theory with public-health initiatives. For more information, visit www.education.kendall.edu.

FPS instructor named Pastry Chef of the Year

Chef En-Ming Hsu, World Pastry champion and chef-instructor at The French Pastry School at City Colleges of Chicago, was named 2010 Pastry Chef of the Year by the World Pastry Team Championship. Hsu was recognized at the World Pastry Forum earlier this month in Phoenix.

At the forum, Chef Hsu taught "Five-Star Plated Desserts" to pastry professionals and students. Some recipes she demonstrated included her Kahlua ice cream with ricotta fritters, rosemary-glazed figs with homemade fromage blanc, and a lavender honey cake with chocolate silk and Morello cherry compote.

Chef En-Ming Hsu (left) with French Pastry School students

Chef Hsu served as team captain of the U.S. pastry team that won the gold medal at the World Pastry Cup in Lyon, France in 2001. She teaches in The French Pastry School's 24-week certificate program, L'Art de la Pâtisserie.

Delcastle students get a taste of Italia

For two weeks in July, high school students and faculty from the culinary arts class at Delcastle Technical High School in Wilmington, Del., traveled to Ripatransone, an ancient walled city in the province of Ascoli Piceno in the Marche region of central Italy as part of the department's "Cooking without Borders" program. Cooking without Borders has played host to a delegation from Ripatransone for the past few years. Through fundraising, student contributions and support of private businesses, the group of 13 (pictured, below) experienced a taste of life in Ripatransone and its surrounding areas.


During their stay, the students took language classes, prepared food indigenous to the region like gnocchi, tagliatelle, ravioletto, tacchino and pizza, and shared tables with local residents. They assisted with the butchering of four cattle for a town festival, and visited the open-air market of San Benedetto and the beach at Grottomare.

Students taste porchette at the market at San Benedetto

The town's close proximity to the Adriatic Sea also provided fodder for seafood meals including pan roasted spigola, calamari fritti and steamed cockles. To share their day-to-day adventures, the group created a blog, CookingInItaly2010.blogspot.com.


Cooking Without Borders will again host a group from Italy in the fall and will send another team to the Ripatransone community in two years. For more information, visit www.cooksandbakers.com.

Preparing ravioli

CIA 13th Worlds of Flavor to explore Japan

The Culinary Institute of America (CIA) will host its 13th annual Worlds of Flavor International Conference & Festival on Japanese cuisine from Nov. 4 to 6 at the CIA's Greystone campus in St. Helena, Calif.

The conference, aimed primarily at foodservice professionals, will feature more than 50 accomplished chefs and food professionals from Japan to lead sessions covering such topics as Japanese ingredients, beverages, techniques for flavor development and aesthetics of presentation. For more information, visit www.worldsofflavor.com.

Chicago mayor cuts ribbon on new FPS facility

The French Pastry School completed construction of its new teaching kitchen and research facilities in the City Colleges of Chicago district headquarters and held an inauguration July 12 to celebrate. Chicago's Mayor Richard M. Daley was present and took part in a ribbon cutting ceremony to mark the official opening of the expanded facilities.

"As you all know, Chicago is home to a great number of innovative chefs, restaurateurs and food producers who provide a palette of extraordinary tastes," said Daley in a speech. "They are true artists who have helped enhance our city's reputation in the food and wine industry, and as a result, have brought thousands of hungry visitors here."

(l to r) City Colleges chancellor Cheryl Hyman, Chicago mayor Richard Daley, and founders and deans of The French Pastry School Jacquy Pfeiffer and Sébastien Canonne, M.O.F., cut the ceremonial ribbon to mark the opening of the new facility.

With the new and expanded facilities, The French Pastry School doubles in size. The additional space will accommodate more students for existing and future programs. For more information, visit www.frenchpastryschool.com.

Basic American Foods presents PCI with Chefs of Tomorrow Grant

At the 2010 National Association of College & University Food Services (NACUFS) conference, Basic American Foods honored the Professional Culinary Institute (PCI) with a $500 Chefs of Tomorrow grant. Chef Gary J. Prell, president and CEO of the institute, accepted the grant at the San Jose Convention Center on July 9.

(l to r) Chef Gary J. Prell receives the Chefs of Tomorrow grant from Mike Villano, vice president of sales for Basic American Foods

"Because we're aware of the highly competitive nature of our industry, we not only provide students the opportunity to learn and practice skills from master craftsmen in their fields, but we also instill the behaviors most sought by employers," said Prell upon accepting the grant. "The funds presented by Basic American Foods will be used to support the Professional Culinary Institute's faculty and student endeavors in a variety of culinary and baking and pastry competitions."

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

Get ready for FENI Summit 2011!

February 18 to 21, 2011

Foodservice Educators Network International presents

13th Annual FENI Educators Summit

The premier foodservice educators conference

Master new classroom ideas and techniques
Network with peers
Train under world-famous culinarians
Learn the latest techniques for leadership, motivation and inspiration skills

Hotel Allegro, Chicago, IL
www.allegrochicago.com

Participating culinary institutions: The French Pastry School, Kendall College School of Culinary Arts, Le Cordon Bleu College of Culinary Arts Chicago, Washburne Culinary Institute

Full registration $595
Dining tours require additional fees
For registration questions, contact Naurice Olivera
nolivera@talcott.com • (800) 229-1967, ext. 46
Hotel Allegro reservations (800) 643-1500
Group rate: $99-$109 single/double occupancy
Group hotel discount code: FENI Educators Summit
www.allegrochicago.com

The FENI Summit is an event of Talcott Publications and Chef Educator Today.
FENI endorses the "Chef Move to Schools" childhood obesity prevention program.

*****

Once again, FENI will pair up with award-winning instructors at Chicago's world-class culinary schools to bring you the latest techniques and trends for the classroom. Gain invaluable skills and ideas to share with your school and students. The 3-hour classes are hands-on, lecture and/or demo in savory foods, baking and pastry, teaching tools and more. Pastry chefs take note: Develop new skills with FENI's special pastry program at the famous French Pastry School.

Friday, February 18
Prior to the start of the FENI Summit, participate in a 2-hour presentation on digital resources and online learning with "Social Media and the Classroom." As in the past, the welcome and networking reception is a great opportunity to visit with educators from around the globe, as well as key vendors and associations, in the evening before the start of the conference.

Saturday, February 19
Start the day with breakfast and a keynote (speaker TBA), plus other influential speakers. The day continues with the Info Fair that includes "Ask the Expert" tables. Then it's time to board the buses for Master Classes at participating area culinary schools. Saturday evening is open for you to enjoy the fine-dining and exciting nightlife of downtown Chicago.

Sunday, February 20
After breakfast, it's on the bus again for a full day of Master Classes. Sunday evening at the Hotel Allegro, enjoy the Awards Reception honoring FENI's Educators of the Year, and relax with new friends.

Monday, February 21
Breakfast, advanced master classes, tours. Program ends at 1 p.m.

Visit www.fenisummit.com.

Kendall's Zonka inducted into LDEI

Renee Zonka, RD, CEC, CHE, managing director and associate dean of the School of Culinary Arts at Kendall College, has been inducted into the Chicago chapter of Les Dames d'Escoffier International (LDEI), a global organization of woman leaders in the food, beverage and hospitality industry.

Zonka was promoted to managing director of Kendall's School of Culinary Arts in April 2010, retaining her role as associate dean. In 2009, she launched a nutrition concentration in the School of Culinary Arts' bachelor's program at Kendall College. Before joining Kendall's faculty in 2007, she was a lecturing instructor at The Culinary Institute of America, Hyde Park, N.Y., and a chef-instructor at the Illinois Institute of Art--Chicago. Zonka was named Registered Young Dietitian of the Year by the American Dietetic Association and Educator of the Year by the ACF Windy City Professional Culinarians.

Induction into LDEI is by invitation only. Named for French chef, restaurateur and culinary writer Georges Auguste Escoffier, Les Dames d'Escoffier inspires women to develop their leadership skills in culinary professions. LDEI, established in 1986 and based in Louisville, Ky., has more than 1,500 members in 27 chapters across the U.S. and Canada.

Hospitality executives honored by MSU Hospitality

The School of Hospitality Business at Michigan State University honored five hospitality executives on May 24 at its Annual Gathering of Leaders at The Drake Hotel in Chicago. More than 125 alumni, students, faculty, friends and family attended the event, which the school hosts annually during the National Restaurant Association Restaurant, Hotel-Motel Show.

Annual Gathering of Leaders this year honored Alumnus of the Year Kenneth C. Weber (BA '77), president of Weber's Inn & Restaurant in Ann Arbor, Mich., and Honorary Alumnus of the Year James W. Chamberlain, senior vice president and general manager of institutional foodservice for Ecolab. Honored as Emerging Alumni Leaders of the Year were Christopher J. Durso (BA '82), vice president of operations for Rim Hospitality; Gary R. Hernbroth (BA '79), chief motivating officer for Training for Winners; and Ryan S. Meliker (MBA '05), vice president of gaming and lodging for Morgan Stanley Equity Research.

Director and professor of MSU's hospitality school Dr. Ron Cichy, Alumni Association chairmen Emeriti Richard Farrar and Marc Gordon, and vice president Dan Burdakin were also on hand to congratulate the honorees and host a reception following the award ceremony.

Awardees and presenters from the Annual Gathering of Leaders at The Drake Hotel in Chicago. (l to r) Dr. Ron Cichy, Emerging Alumnus Leader Ryan Meliker, Dan Darrow, Emerging Alumnus Leader Gary Hernbroth, Marc Gordon, Alumnus of the Year Kenneth Weber, Honorary Alumnus of the Year James Chamberlain, Richard Farrar, Emerging Alumnus Leader Christopher Durso and Dan Burdakin.

Purdue renames Food Science Building to honor Nelson

The Purdue University Board of Trustees approved renaming the Food Science Building in honor of retired professor and food science department chair Philip E. Nelson, who helped develop the program and became an international laureate for his work in improving the world's food supply. The building will be called the Philip E. Nelson Hall of Food Science.

Nelson (pictured), who retired in May at age 75, ended a 50-year career at Purdue most recently as the Scholle chair professor in food processing. He was the food science department's first chairman when it was created in 1983 and served in that position for 20 years.


Nelson built the food science program from a department of 30 undergraduate students, 10 graduate students and 10 faculty members into the country's largest, with a peak of 150 undergraduates, 50 graduate students and a faculty of 19.

Nelson also provided leadership to the food science profession and food industry as president of the Institute of Food Technologists in 2001-'02 and as committee member of the U.S. Department of Agriculture, Food and Drug Administration and National Academy of Sciences. He also received the World Food Prize in 2007 for his aseptic processing innovation. The system reduced postharvest waste and made seasonal fruits and vegetables available year-round and easier to transport worldwide.

Monroe College to host A Chef's Legacy event

On July 19 the Monroe College School of Hospitality Management and the Culinary Arts will host A Chef's Legacy--the 5th Annual Craig Rutman Memorial Scholarship Dinner. The event will feature dean Frank Costantino, CEC, CCE, AAC, the 2006 American Culinary Federation (ACF) championship team and Monroe culinary students preparing food in this year's theme, "Taste of the Mediterranean."

A Chef's Legacy honors the memory of chef Craig Rutman, Monroe's first director of culinary arts. The event raises funds for Monroe College students who will participate in the study abroad program in Italy. Last year, the event raised more than $45,000.

The event starts at 6:30 p.m. in the college's Culinary Arts Center in New Rochelle, N.Y. For more information, e-mail Carol Genese at cgenese@monroecollege.edu.

Culinary Cup to benefit Kenneth Black Memorial Scholarship Fund

The Napa River Grill Culinary Cup, a golf scramble to benefit the Kenneth Black Memorial Scholarship Fund for culinary students at Sullivan University, will be held on Aug. 2 at the Cardinal Club in Simpsonville, Ky. Black, a Sullivan graduate and then sous chef for Napa River Grill in Louisville, Ky., was killed in a motorcycle accident on April 23, 2010, just before his 25th birthday.

The Napa River Grill Culinary Scholarship Fund was created in 2003 to help young people earn a degree in culinary arts. The scholarship was renamed in Black's honor after his passing. The scholarship fund will be awarded to a student at Sullivan University currently pursuing a culinary arts degree.

For more information about the event, call (502) 423-5822.

CIA president discusses food, education trends in new CIA podcast

In the latest "Insight from the Inside" podcast from The Culinary Institute of America (CIA), CIA president Dr. Tim Ryan discusses topics such as the advantages of a formal culinary education, leadership and food trends.


Dr. Ryan (pictured), who has been president of The CIA since 2001, was captain of the first U.S. team to win a Culinary World Cup and the team that won the World Championship at the 1988 Culinary Olympics. He also was the youngest person to become a Certified Master Chef and the youngest president of the American Culinary Federation. In the podcast, he discusses how the restaurant and hospitality field is more competitive, sophisticated and complex than it was when he joined the industry in 1977 upon graduating from the CIA. In this environment, education and leadership go hand-in-hand.

"Insight from the Inside" is a series of chats with graduates who have exciting jobs in the food world. Previous podcasts have featured CIA graduates Grant Achatz, John Besh, Anne Burrell, Scott Conant, Cat Cora, Dan Coudreaut, Steve Ells, Duff Goldman, Johnny Iuzzini, Sara Moulton, Charlie Palmer, Michael Symon and Michael Ruhlman. To hear the 22-minute interview with Dr. Ryan or receive future podcasts, visit www.ciachef.edu/podcasts.

Experts examine probiotics in July 'Culinary Nutrition News'

While few spend time thinking about ways to incorporate more bacteria into their diets, friendly bacteria like probiotics are actually vital to proper immune system development, digestion, protection against disease and absorption of food and nutrients. The July issue of "Culinary Nutrition News" tackles the topic of probiotics and why they're important. The 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.

In the article, titled "Probiotics: The Friendly Bacteria," author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, defines probiotics and shares research and information on why they are important for digestive and overall health. Foods that contain probiotics include buttermilk, cottage cheese, yogurt with live cultures and miso. She also offers several ways to incorporate more probiotics into your diet.

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. Upcoming topics include cooking green with organic/local and sustainable foods and medicinal herbs and spices.

White House pastry chef addresses FPS graduates

Bill Yosses, executive pastry chef at The White House, addressed graduates, faculty and staff of The French Pastry School during the graduation ceremony of the 24-week L'Art de la Pâtisserie program on June 18. Chef Joe Trummer, a food scientist at Sara Lee Corp., also addressed attendees during the ceremony, held at The Union League Club of Chicago. The ceremony was followed by a grand buffet at the school prepared by the graduates.

The graduates of L'Art de la Pâtisserie

In his address, Yosses (pictured, below) encouraged the graduates to follow their passion. "You've chosen the right career, you're on the right path and you're coming from the best school," he said. "You're not just making people happy, you're changing their world."


Trummer spoke to the graduates from the perspective of a fellow career changer, saying that companies like Sara Lee "want to have people like you to bring innovation to their products."

For more information, visit www.frenchpastryschool.com.

Danny Meyer receives honorary doctorate from JWU

New York restaurateur Danny Meyer received an honorary doctorate of business administration in hospitality management at Johnson & Wales University's (JWU) commencement ceremonies, held May 22 at the Providence, R.I., campus. Meyer, who is the CEO of Union Square Hospitality Group (USHG), also gave the keynote address to the 747 graduates from the College of Culinary Arts and The Hospitality College.

(l to r) Danny Meyer with JWU president John J. Bowen

"Among the choices you can make, choose to work in an establishment that is committed to treating its employees and community as well as it treats its guests," he told graduates. "And become a part of that uplifting relationship-building energy. Choose to view hospitality as a team sport."

Danny Meyer addresses JWU graduates.

Meyer's New York-based USHG includes Union Square Café, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke & Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 at the Museum of Modern Art, El Verano Taqueria and Box Frites (both at Citi Field), Maialino, as well as Union Square Events (formerly known as Hudson Yards).