MSU Hospitality presents two Lifetime Achievement Awards

During the International Council on Hotel, Restaurant and Institutional Education (I-CHRIE) Conference in San Juan, Puerto Rico, The School of Hospitality Business at Michigan State University (MSU) Alumni Association presented its annual Lifetime Academic Achievement Award to Dr. Frank D. Borsenik and professor William E. Spaulding, both MSU alumni.

Borsenik taught a range of courses in MSU's School of Hotel, Restaurant and Institutional Management from 1957 to 1974, and served two times as acting director. He has published several books, articles, published proceedings and professional papers and hosted seminars as well. Active in the industry as a consultant to numerous corporations and hotel groups and in the academy as president and chairman of the board of I-CHRIE, Dr. Borsenik was honored for his many contributions to and lifetime achievements in hospitality education.

Spaulding was chair of the department of Hotel, Restaurant & Resort Management at Northwood University, Midland, Mich., for nearly 30 years--during which time he taught 14 different subjects, guided the curriculum, built the alumni base, advised students, traveled on study-abroad programs, set up internships and mentored students. He also has been active in a number of professional organizations, and helped found the Michigan Chapter of CHRIE (MI-CHRIE) in 1977. A member of the Michigan Restaurant Association and the National Restaurant Association, he also served as a board member for the Michigan Lodging & Tourism Association.

Both men were honored during a breakfast ceremony breakfast ceremony, held July 29 at La Concha Resort.

NCHS alumnus joins The Bakery at Sullivan University

Sullivan University's National Center for Hospitality Studies (NCHS) hired alumnus Robin Richardson as head chef and manager of the school's retail bakery, The Bakery at Sullivan University.

After earning her degree from Sullivan University in 2009, Richardson (pictured) joined the team at Desserts by Helen in Louisville's Highlands neighborhood. At The Bakery, she will offer customers full-size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

"It is so exciting to be returning to my alma mater to run The Bakery at Sullivan University," Richardson said in a statement. "Baking is my outlet for creativity, and I am happy to share my inspiration with our wonderful customers."

BCA announces 7th Global Food and Wine Experience

The BCA will hold its 7th annual Global Food and Wine Experience for chefs, wine merchants and food connoisseurs on Sept. 30. More than 75 culinary students will be working side by side with industry professionals at the event to prepare and unveil the latest trends in cuisine. (Pictured right, BCA student chefs learning plating and presentation techniques from a guest mentor chef.)

Event highlights include a culinary sampling from select restaurants paired with winemakers, distributers and outlets from around the world as well as restaurant chefs displaying gourmet tastings with help from culinary students.

The BCA is a national, nonprofit organization devoted to the enhancement of professional and educational opportunities for people of color in the foodservice and hospitality industry. The event, titled, "Diversity in Food and Wine", will take place at the Prince George Ballroom in New York City. For more information, visit www.bcaglobal.org.

ACF presents Russman with True Spirit Award

The American Culinary Federation's (ACF) Chef and Child Foundation selected Nancy Russman, director of culinary arts at Jefferson Community and Technical College, Louisville, Ky., to receive the 2010 True Spirit Award. The award is presented once a year to a person or ACF chapter that has demonstrated extraordinary efforts to aid children.


Russman (pictured, above) received the True Spirit Award in recognition of her dedication to educating children about healthy eating. When she isn't teaching, Russman works at local nonprofit organizations such as the Family Scholar House, New Directions Housing and Home of the Innocents. She recently published a cookbook for children entitled Chef Nancy's Kids' Club Cookbook (2009, Butler Books).

"I feel so honored to receive this award, but there is still much work to be done," Russman said in a statement. "Our children are facing an epidemic which we must face head on. I've seen firsthand that teaching children to eat healthy not only benefits their health, but also their self esteem and self worth. I consider it my mission to make sure that happens."

The Club Foundation announces Perdue scholarship winners

The Club Foundation has selected three recipients for the 2010 Joe Perdue Scholarship: Gabrielle Forte, University of Delaware; Mark Krebs, University of Wisconsin--Stout; and Shawn Quella, University of Wisconsin--Stout. Each student will be awarded $2,500.

The scholarship program was created for students seeking managerial careers in the private club industry who are currently attending an accredited, four-year college or university. Since its inception in 1988, the Club Foundation has awarded more than 150 Joe Perdue scholarships totaling more than $260,000. For more information, visit www.clubfoundation.org/stuscholar.html.

ACF selects Culinary Youth Team USA

After several days of hot- and cold-food competitions, the American Culinary Federation (ACF) has selected a team of students from the Oregon Coast Culinary Institute at Southwestern Oregon Community College, Coos Bay, Ore., to represent the U.S. in international culinary competitions as ACF Culinary Youth Team USA. The tryouts took place during the 2010 ACF National Convention in Anaheim, Calif., Aug. 2 to 5.

ACF Culinary Youth Team USA (l to r): Maddie Cutts, Brittney Cummings, Edalyn Garcia, Reilly Meehan and Alfonso Mendoza

ACF Culinary Youth Team USA--which is made up of students Maddie Cutts, Brittney Cummings, Edalyn Garcia, Reilly Meehan and Alfonso--will represent the U.S. through 2012 in international competitions, including the 2012 Internationale Kochkunst Ausstellung or "Culinary Olympics," taking place in Erfurt, Germany. The team will be managed by Alex Darvishi, CEC, AAC, executive chef at Houston Country Club.

HCCC named to 'Military-Friendly Schools' list

Hudson County Community College (HCCC) was chosen from a list of 7,000 higher education institutions nationwide to be named to the "Military-Friendly Schools" list. Fifteen percent of the nation's higher education schools are chosen to make the list by the G.I. Jobs Military Friendly Schools team.

(l to r) William J. Netchert, chair of the HCCC Board of Trustees; Nelson Vieira, director of admissions; Willie Malone, enrollment records assistant; Paula P. Pando, vice president for the North Hudson Center/Student Affairs; Glen Gabert, president of HCCC; and Peter Vida, associate dean of enrollment services

In order to be named to the list, schools must welcome American military veteran, active-duty and reserve students and must provide military students with flexibility in their classes, access to financial aid and gains such as an ongoing campus veterans' program and credit for service.

"All of us here at the college consider it a privilege to serve the men and women who have played such an enormous role in protecting our country," said Glen Gabert, HCCC president, in a statement. "Hudson County Community College has always been a military-friendly school, and we are very happy to be officially recognized for that."