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.