Second Annual Amateur Cookie Competition results in

Michelle Olszewski won first place at Pastry Chicago's Second Annual Amateur Cookie Competition held July 25 at Whole Foods in Chicago's Lincoln Park neighborhood. Olszewski's Strawberry Lemonade Snickerdoodles (pictured left) were chosen the winner out of 25 entries of original citrus-flavored cookies.

The top five winners received prizes from KitchenAid, Hanig's Footwear, Dansko and The French Pastry School, which all sponsored the event. The other winners were: Bianca Pillarella's Strawberry-Lime Slices, second place; Gina Gustrowsky's Lemon Knot Cookies, third place; Chris Perchatsch's White Chocolate Cranberry Oatmeal Cookies with Orange, fourth place; and Christine Rice's Orange Walnut Chocolate Chunk Biscotti, fifth place.

Pastry Chicago is a volunteer association that provides educational events for the development and promotion of the pastry arts. For more information on the association and upcoming events, visit www.pastrychicago.org.

National champion joins The French Pastry School faculty

Pastry chef Mark Seaman has joined the faculty of The French Pastry School at City Colleges of Chicago as a chef-instructor. Seaman, who won first place honors* at the 2007 Grand National Wedding Cake Competition at the Oklahoma Sugar Arts Festival in Tulsa, Oklahoma, specializes in sugar art, special occasion and wedding cake design, and styling. He will be one of the instructors teaching the 16-week L'Art du Gâteau (The Professional Cake Decorating and Baking Program) beginning August 2010.

Seaman's nationally recognized style and cake creations have been featured on a number of television programs, and he has judged many cake competitions. Seaman also was the proprietor of Marked for Dessert, a wedding cake boutique in Libertyville, Ill., for many years.

Other accolades for Seaman include being honored by the Condé Nast Bridal Group as a leading Chicago cake stylist and regional wedding expert at the 2004 Wedding Cake March on the Magnificent Mile. Marked for Dessert was named "The Knot 2007 Best of Weddings Pick," the highest ranking for wedding cakes in the Midwest by The Knot brides magazine. In 2005 and 2003, Seaman also took the Silver and Bronze medals, respectively, from the National Wedding Cake Competition.

The French Pastry School began accepting applications for the new program as of Aug. 1, 2009. The full-time 16-week certificate program will focus on the art of cake decorating; baking; constructing; and all aspects involving the creation of wedding, celebration and specialty cakes.


*UPDATED 9/8/09

A healthy take on red velvet cake

In partnership with the American Cancer Society, the Culinary Institute of America challenged its baking and pastry students to create a healthier birthday cake as part of the American Cancer Society's More Birthdays campaign. Student Alexandra Mudry was named the winner with her healthier version of red velvet cake (recipe follows) by CIA alumnus and chef Duff Goldman along with the CIA and the American Cancer Society. Mudry's cake is now the American Cancer Society's official birthday cake.

Students submitted recipes that included an original cake recipe and a description of how the recipe used more healthful baking ingredients and substitutions to improve on the traditional birthday cake. The CIA deans evaluated the recipes and chose five finalists. The other finalists included: Arthur Battistini, runner up, Hyde Park campus; Tamara King, Hyde Park campus; Lorraine Tran, Greystone campus; and Laura Sansone, Hyde Park campus.

CIA student Alexandra Mudry poses with her winning birthday cake, a lightened-up version of red velvet cake

New Red Velvet Cake
Alexandra Mudry, student-chef, Culinary Institute of America

Yield: 10-12 generous servings

3 large or 5 small beets, to make 2 c. purée (if using canned beets, make sure they are unseasoned and stored in their own juices)
1/2 c. canola oil
3/4 c. all purpose flour, plus some for dusting cake pans
2 large eggs
2 large egg whites
1 c. granulated sugar
3 oz. unsweetened chocolate, melted
1 t. instant espresso powder or instant coffee
1/2 c. unsweetened cocoa powder
1/2 c. unsweetened applesauce
1 c. dried cherries
3/4 c. whole wheat flour
1/4 c. quinoa flour (if you are unable to find quinoa flour, substitute 1/4 c. all purpose flour)
1 1/2 t. baking soda
1/2 t. salt
Chocolate Raspberry Ganache (recipe follows)
Cream Cheese Frosting (recipe follows)

Method (1) Preheat oven to 375°F. Trim ends of beets, and place on a parchment paper or foil-lined baking pan. Drizzle with 1 T. canola oil. Roast until fork tender, about 2 hours. Once cooled, peel then place in blender or food processor with 1-2 T. water. Purée beets until they reach a smooth and even consistency. Set aside. The beets can be made several days ahead and stored in an airtight container in the refrigerator. (2) Preheat oven to 375°F. Spray one 9" X 14" baking pan or two 8" pans with canola oil spray, and dust with flour; discard excess flour. (3) Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored. (4) Add the espresso powder to the melted chocolate, and stir until combined. Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine, and scrape the sides of the bowl. (5) In a separate bowl, combine the cocoa powder, applesauce and beet purée. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries; mix again. Remove the bowl from the mixer. (6) Sift the remaining dry ingredients together, and then gently fold into the mixture. Do not over-mix or the cake will become tough and dense. (7) Pour batter into pan(s), and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. (8) Cool, and remove from pan(s). If not using immediately, wrap in saran wrap, and refrigerate. Cake can be made a day in advance. (9) If using 9" X 14" pan, pour Raspberry Chocolate Ganache over top of cake and spread evenly. Cut the cake lengthwise down the middle, and then invert so both layers of ganache are sandwiched together. (If using an 8" pan, pour ganache on one layer and top with other cake.) Once cake is stacked, smooth sides, and fill in any gaps between the layers with ganache. Place cake in refrigerator, and chill until ganache is firm. (10) Once the cake and ganache are firm, remove from refrigerator. Frost with Cream Cheese Frosting or any other desired frosting.

Chocolate Raspberry Ganache
2 oz. heavy cream
1.5 oz. raspberry purée (or other dark berry mixture such as blackberries and blueberries, which are high in antioxidants
4 oz. good quality bittersweet chocolate, broken into small pieces

Method (1) Boil cream in a small pot. At the same time, warm raspberry purée in microwave until just warm. Once cream has boiled, add raspberry purée, and stir to combine. (2) Pour over chocolate, and stir until the chocolate is completely melted and the mixture is homogenous. If the chocolate does not melt all the way, place over a double boiler and finish melting. Set ganache aside, and allow to cool so it becomes slightly thick. This will allow for easier spreading.

Cream Cheese Frosting
24 oz. (3 packages) reduced fat cream cheese, room temperature
1 1/4 c. confectioners' sugar, sifted
2 t. vanilla extract

Method (1) Lightly beat cream cheese and vanilla extract until smooth, about 1-2 minutes. Stop machine, scrape down sides of bowl, then add confectioners' sugar. Cream together until smooth. Do not overmix or the frosting will become too soft and difficult to spread.

Demystifying organic

Stratford University in Falls Church, Va., issued a press statement to help demystify the term "organic."

The statement notes that the concept of organic exists on several levels. According to the American Dietetic Association, food labeled "100 percent organic" means the food must contain only organically produced ingredients, except for water and salt. Items labeled "organic" must contain at least 95 percent organically produced ingredients, except water and salt. Products with claims that the food is "made with organic ingredients" must contain at least 70 percent ingredients that are derived from organic products.

There is a list of items considered organic must-haves in the kitchen, according to the statement. This list comprises crops that environmentalist groups agree are the most heavily sprayed with chemicals such as pesticides, herbicides and rodenticides. The items are: peaches, apples, sweet pepper, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce and potatoes. Additionally, organic is recommended when purchasing meat, especially beef.

What is so bad about these chemicals on food? According to the Environmental Protection Agency, they can cause health problems such as birth defects, nerve damage, cancer and other side effects when used over a long period of time.

"At first, it can be a little daunting trying to figure out what is worth putting out the extra money on to get organic," said Carla Skornik, culinary arts instructor at Stratford, in the statement. "But once you think about it, and make a list of the most important items on which to go organic, it's much easier, and soon you won't even have to think about it."

For more information, contact Stratford University.

Lexington students earn top 2009 IHLA awards

The Illinois Hotel & Lodging Association Education Foundation’s (IHLAEF) Selection Committee recently announced their 2009 scholarship awardees. Four IHLA awards were granted to Lexington College students.

Two prestigious awards were given to Itezelle Arienza ’10 and Caroline Marry ’10. Arienza is the recipient of The 2009 Hostmark Hospitality Group/Robert J. Cataldo Scholarship for the 2009–2010 academic year--the highest award designated for an IHLA hotel member employee. Marry is the recipient of The 2009 J. Patrick Leahy Connoisseur Scholarship for the 2009–2010 academic year. Arienza and Marry are both pursuing a bachelor's degree in Hospitality Management with a concentration in Hotel/Restaurant Management.

“As one of the top hospitality schools in Chicago, we know how important intelligent, young talent is. It is an honor to have the two largest IHLA scholarships going to Lexington students, and we recognize each of them for their outstanding achievements,” said academic dean of Lexington College Mary Hunt in a press release. “We believe they will continue to make a significant contribution to their profession in the hospitality industry.”

Katie Holtschult ’10 and Jennifer Yerkes ’09 also received scholarship awards for the 2009–2010 academic year. Holtschult is pursuing her bachelor's degree in Hospitality Management with a concentration in Hotel/Restaurant Management. Yerkes is pursuing her bachelor's degree in Hospitality Management with a concentration in Event Planning.

The IHLAEF is the not-for-profit educational arm of the Illinois Hotel & Lodging Association (IHLA). Incorporated in 1992, the Foundation has been a primary source of scholarship assistance for college students pursuing degrees in hospitality management in Illinois. The IHLA will salute all of its award recipients along with Stars of the Industry state finalists at the IHLA’s 21st Annual Luncheon Meeting in December at the Fairmont Hotel Chicago.

Kendall student wins $500 in dessert buffet competition

In the second competition sponsored by American Metalcraft, the School of Culinary Arts at Kendall College awarded first place to Avril Blayney and second place to Hannah Vaughn for their plated dessert presentations.

(l to r) Kendall College students Hannah Vaughn, second place winner, and Avril Blayney, first place winner, show off their entries in the American Metalcraft dessert buffet competition.

The competition, in which 14 students participated, required the students to design and plate bite-sized desserts on a variety of American Metalcraft stainless steel, glass and porcelain plates and platters. Students had one hour to complete their presentations and were judged on balance, color, height, layout on the platter, creativity and movement. Blayney received a $500 check from American Metalcraft for her confectionery entry on a white porcelain platter. Vaughn received $200 for her dessert presentation on a glass pedestal platter.

C-CAP competitions award nearly $3 million in scholarships

Student chefs from public high schools across the country showcased their talent during Careers through Culinary Arts Program (C-CAP) Cooking Competitions for Scholarships. At these fast-paced, hands-on events, top chefs judged students on the preparation of two classic recipes prepared from memory in just two hours.

More than 190 teens walked away with scholarships--ranging in value from $500 to $88,596--to attend some of the most prestigious culinary schools and colleges in the country including the nationally recognized Culinary Institute of America, Johnson & Wales University, New England Culinary Institute, The Art Institutes and Monroe College. Students also received scholarships to premier local colleges and culinary schools in the seven locations where C-CAP operates programs, plus cash awards to help defray the costs of books, supplies, housing and other expenses while at college. Knife kits by R.H. Forschner were also awarded.

In a statement following the event, C-CAP founder and president Richard Grausman said, “With the tough economic times, students now more than ever need all the help they can possibly get with financing their college education. We are grateful to our post-secondary partners, our contributors, local chefs and to all who help us help C-CAP scholarship winners take this life-changing path to a career in the food service industry. These supporters are making the scholarship program possible.”

C-CAP held the competitions and award ceremonies in seven locations this year including: New York, Los Angeles, Phoenix, Chicago, Philadelphia, Washington, D.C., and Hampton Roads, Va.

The cooking competitions are the culmination of the year-long C-CAP program, which introduces students to new cuisines; teaches students basic cooking skills and techniques; and helps students find meaningful careers as chefs, restaurant managers and hotel administrators. For urban teenagers at risk of leaving high school without job or college prospects, C-CAP offers direction, a set of useful skills, scholarships and the potential for a fulfilling career in a growing industry.

Chef Uwe Toedter (left), president of Les Amis d’ Escoffier Society of New York, was a judge at the C-CAP New York Cooking Competition for Scholarships Awards Ceremony. He presented a scholarship from Les Amis d’ Escoffier Society of New York and a scholarship in his daughter’s name, Natalie Toedter. (Photo by Jerry Ruotolo)