Jones Dairy Farm awards two more scholarships to CIA students

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year at the Culinary Institute of America (CIA). CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones' product. Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef, recently announced that CIA students Lance Nitahara and Bryan Kozlowski are the two most recent recipients of the Jones Dairy Farm Scholarship.

Lance Nitahara, a native of Wahiawa, Hawaii-native, plans to graduate from the CIA with a Bachelor of Professional Studies (BPS) degree as well as a fistful of professional certification titles—including Certified Pastry Culinarian, Certified Chef De Cuisine/PCII and the prestigious Certified Executive Chef. Nitahara came to the CIA already having earned an associates degree in Culinary Arts from the Culinary Institute of the Pacific. A grueling CIA externship at The Greenbrier in White Sulphur Springs, W.Va., placed him in a position normally reserved for The Greenbrier's world-famous apprenticeship program. The experience also gave him skills in Olympic-style cold food display work, which he later used to grab first place medals at International Hotel/Motel & Restaurant Show in New York.

Throughout his CIA experience, Bryan Kozlowski of Pompano Beach, Fla., has excelled at every level. Graduating with an Associate in Occupational Studies (AOS) degree in May 2007, Kozlowski received the President's Award for having the highest GPA of his class and the Management Award for his performance in management focused courses. After completing his AOS degree, Kozlowski interned at Saveur Magazine. A member of Eta Sigma Delta, the school's honor society, Kozlowski is currently enrolled in the CIA's Bachelor of Professional Studies (BPS) degree program and is expected to graduate this Fall. Upon completion of his course work at the CIA, Kozlowski hopes to return to the publishing world, possibly in the test kitchen or editorial staff of a national consumer magazine.

New Culinary Apprentice Program from Mount Washington Resort and White Mountains Community College

New England's historic Mount Washington Resort is now offering a Culinary Apprenticeship Program, allowing apprentice students to receive associates degrees, compensation and hands-on training. In a partnership with White Mountains Community College, the new culinary-training program at Mount Washington Resort is a full-time, three-year program that prepares students for the many demanding, challenging and rewarding opportunities of the culinary world. Apprentice students can earn an associates degree in Culinary Arts through a combination of course work; lectures; and paid, on-the-job-training in a variety of culinary roles at The Resort.

One of only a handful of culinary apprentice programs in New England, the Mount Washington program requires its candidates to go through several rounds of interviews and apply for apprentice positions as if they were applying for a job. The ideal candidates are dedicated and serious culinary arts enthusiasts, and those selected will work at The Resort for three years. Students will have the opportunity to experience different areas of the kitchen, from the garde manger to pastries, and gain exceptional food-production experience. During that time, they will complete 5,000 total hours of work, in addition to taking classes at White Mountains Community College. Students are paid for their work during the program in order to simultaneously assist with tuition.

"This culinary apprenticeship opportunity gives students the right amount of hands-on training to see what it's like in the real world. At the restaurants within Mount Washington Resort, students can get the quality training they need to give them an edge in the culinary field," says Travis Giles, chef-instructor at White Mountains Community College. Program courses range from liberal arts classes to classical desserts and a la carte cookery. Culinary theory courses include table service, mixology, menu analysis and restaurant design.

Ohio restaurateur is first CIA graduate to head the school's Board of Trustees

Restaurateur and entrepreneur Cameron Mitchell, president and founder of Cameron Mitchell Restaurants, was elected by fellow trustees to become the 15th Chairman of the Board of The Culinary Institute of America (CIA) at the college's annual meeting on Saturday, Oct. 25, 2008. A 1986 CIA graduate, Mr. Mitchell (pictured, left, with Dr. Tim Ryan '77, CIA President; photo credit: CIA/Keith Ferris) is the first alumnus to become Chairman of the Board of the college.

Mitchell's restaurant career has taken him from dishwasher in a steakhouse in his hometown of Columbus, Ohio, to president of his own successful, multi-concept restaurant company. Cameron Mitchell Restaurants began with one restaurant in Columbus in 1993 and grew to a 33-unit company with locations in nine states. Mr. Mitchell sold his 19-unit Mitchell's Fish Market and three-unit Cameron's Steakhouse chains to Ruth's Chris Steak House for $92 million in early 2008. He now operates a catering company and 14 restaurants under seven dining concepts in Ohio, Michigan, Florida and Arizona.

Mr. Mitchell has sponsored several scholarships at the CIA, and in 2004, he provided the college with its largest gift ever from a graduate. He has been a member of the board since 1999.

The Culinary Institute of America also announced the appointment of three new trustees at the same meeting: Elizabeth Blau, founder and chief executive officer (CEO) of Blau & Associates, a Las Vegas, NV-based consulting firm; Lorna Donatone, president of Sodexo School Services; and Robert Muh, CEO of Sutter Securities Inc. of San Francisco, Calif.

ACF Culinary Youth Team USA wins Gold and Silver at "culinary Olympics"

American Culinary Federation (ACF) Culinary Youth Team USA delivered a stellar performance at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics," held Oct. 19–22 in Erfurt, Germany. The ACF Culinary Youth Team USA, comprised of five cooks from St. Louis, earned a gold medal in cold food on Oct. 20, improving from the bronze medal that the 2004 youth team earned in that same category, and a silver medal in hot food on Oct. 22.

In the hot kitchen category, the team prepared 110 dishes. Then, just a few hours later, in the culinary studio, designated team members showcased their culinary skill by preparing a duck course and dessert in 30 minutes. Teams were evaluated on mise en place and cleanliness preparation, correct professional preparation of food, arrangement and presentation/innovation, and taste.

The team placed fourth overall in the world against 19 other youth teams. Germany placed first overall, Switzerland placed second and Sweden third.

The ACF Culinary Youth Team USA members are:

• Mike Bush, line cook, Old Warson Country Club, St. Louis
• John Gelineau, line cook, Bellerive Country Club, St. Louis
• Mike Palazzola, garde manger, Old Warson Country Club,
  St. Louis
• Wayne Sieve, line cook, Racquet Club Ladue, St. Louis
• Kevin Taylor, cook, St. Louis Country Club, St. Louis

Online Exclusive: Paring down tool kits

by Chef Educator Today staff

Proper instruction in the classroom relies not only on the instructor's ability to convey course material, but also on the quality of the knives and other tools used in the kitchen lab. Many cutlery companies offer services and resources to help you and your school pick the proper tools for your students to succeed. Here are a few worth honing in on.

Mercer Cutlery

Students with access to the best academic tools in their field have a proven advantage when it comes time to further their education or pursue a career. For the last 30 years, Mercer Cutlery's mission has been to help students achieve that professional edge. Let the sales team assist you in getting what you need quickly and within your budget. With more than 2,000 products--from chef's knifes to chocolate dipping forks--Mercer Cutlery will work with you to customize a set or package to suit your students' needs. Visit www.mercercutlery.com, call (800) 221-5202, or e-mail education@mercercutlery.com.

R.H. Forschner by Victorinox

To properly address cutlery needs, R.H. Forschner by Victorinox creates a custom experience for each client school. "We personally examine each culinary school’s needs on a case-by-case basis and make recommendations from there," said Tom Lawler, vice president of sales for the company. "We’re confident that once students use our cutlery, they will become fans of our brand throughout their careers." To better illuminate the company’s long history in the culinary arts field, R.H.Forschner by Victorinox plans to roll out significant marketing materials on supply programs to culinary schools in 2009. Visit www.rhforschner.com, or call (800) 243-4074.

Canada Cutlery Inc. (CCI)

CCI believes that you should feel 100-percent confident that the culinary kit you chose for your students is of unrivaled quality and value. The Superior Culinary Master brand consists of unparalleled, European-made knives and tools, crafted from the best European cutlery steel available. These tools are designed with ergonomic handles and extra-wide blades for safer and superior cutting performance. Visit www.canadacutlery.com or www.chef-tools-direct.com (for online purchasing), or call (800) 698-8277.

New cooking classes from Food Network and The Art Institute of Atlanta

The International Culinary School at The Art Institute of Atlanta and Food Network recently began to test a new series of cooking classes in Atlanta. The recreational classes and cuisine workshops, which are open to the greater Atlanta community, have thus far featured themes like "How To Boil Water," "Oktoberfest" and "Halloween."

The hands-on classes, geared toward cooks of all experience levels, offer tips and techniques from Food Network's behind-the-scenes team of experts at the Food Network Kitchens. Developed in conjunction with The Art Institute, these classes allow participants to learn what the pros know and to enjoy cooking. Other classes in the series will cover tailgating, healthy dinners, quick breads, an easy Italian dinner party, a Latin fiesta, traditional Southern cooking and more.

"It's an honor for The International Culinary School at The Art Institute of Atlanta to host the first hands-on Food Network Cooking Classes through our community education department. These new classes offer the community an exciting way to experience Food Network while enjoying the use of our professional kitchens and expert instruction from chef instructors and alumni of our culinary arts degree programs," commented Janet S. Day, president of The Art Institute of Atlanta.

The classes will be held from 10 am to 2 pm on Saturdays at The Art Institute of Atlanta for $119 per class per person. For more information or to request a reservation, go to www.foodnetworkclasses.com.

L'Academie de Cuisine hosts fund-raiser for US team in 2009 Coupe du Monde

Since 1989, the Coupe du Monde de la Pâtisserie (the World Pastry Cup) has honored the world's greatest pastry chefs. The bi-annual competition brings together 20 national teams from around the world—each composed of three top pastry chefs who join forces to compete against other countries in the fields of sugar, chocolate, ice sculpting and desserts.

In September, L'Academie de Cuisine, which offers programs designed for students who want a formal education in the culinary and pastry arts, hosted a fund-raiser gala at its professional culinary school for the 2009 Team USA, who will compete in the 20th-anniversary year of the Coupe du Monde de la Patisserie in Lyon, France. Guests of the fund-raiser enjoyed chocolate and sugar demonstrations by the team; hors d'oeuvres and dinner with complementary wines; silent and live auctions of chocolate, knives, restaurant dinners, team memorabilia and a chance to watch Team USA in action! The 2009 Team USA members—Remy Funfrock, David Ramirez and Roy Pell, along with team captain and former gold medal winner En-Ming Hsu—regaled attendees with stories of past competitions and volunteered their services to produce pastries to accompany many of the live auction dinners.

In all, the evening's auctions raised over $25,000, far exceeding everyone's expectations. The guests and L'Academie de Cuisine were very excited to support the team in such a generous way.