MSU hospitality students work and learn at IH/M&RS

Nearly 60 students from Michigan State University's School of Hospitality Business traveled to New York City Nov. 6 to 10 to work at the International Hotel/Motel & Restaurant Show (IH/M&RS). The students were selected based on their leadership and volunteer activities within MSU, as well as their academic records.

The students were responsible for the school's exhibit booth at the show all three days. In addition, they attended MSU's annual Celebration of Leadership at The Waldorf=Astoria on Nov. 7, which honored the school's Alumni Association Industry Leader of the Year and the five new inductees in its Wall of Fame. At the event, 50 of the students had the opportunity to network with young MSU Hospitality School alumni at a gathering designed for them.

The students also toured The Waldorf=Astoria, Red Lobster at Times Square, Darden Restaurant's The Capital Grille and the Harvard Club of New York City as part of a professional experiences program set up by the school's Student and Industry Resource Center. For more information, visit www.bus.msu.edu/shb.

Latest Culinary Nutrition News tackles cooking for diabetics

The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University, Clemson, S.C., have released the December issue of "Culinary Nutrition News: Diabetic Menu Makeover." In this month's article, the authors explain the types of diabetes and the important role that diet and meal planning play in diabetics' health. In addition, the authors point out good food choices--such as beans, citrus fruits and whole grains--and examine where these foods fall on the glycemic index. The article also addresses the growing number of children with diabetes and offers tips on cooking for kids. Free copies of the article are available at www.acfchefs.org/CNN.

The January issue will be released Jan. 4. The monthly series of Culinary Nutrition News articles are posted on ACF's Web site at www.acfchefs.org/CNN the first Monday of each month.

Community college students working too many hours

Community College students could graduate faster and with better grades if they spent less time working at their jobs and more time studying and taking classes, according to a new report from California Public Interest Research Group (CALPIRG) called "Working too Hard to Make the Grade." Community college students recently surveyed by CALPIRG reported working an average of 23 hours per week to cover college costs, leaving them with too little time to focus on academics. Less than one-quarter of students surveyed said they felt that they were able to balance work and study well. Many survey respondents said their work hours made it difficult for them to keep up with their schoolwork, take another class or get involved on campus.

Furthermore, many community college students surveyed misunderstood the basics of financial aid, and the less they understood the less likely they were to have applied for aid. These factors could contribute to low graduation rates. Only 24 percent of community college students who intend to earn an associates degree or transfer to a four-year institution succeed in doing so within six years.

"We need to increase our investment in higher education and fund state financial aid programs adequately, so that students can afford to focus on academics," said Reid Milburn, president of the Student Senate for California Community Colleges, in a statement.

CALPIRG is a statewide, nonprofit public interest organization, with chapters at 11 campuses in California. Visit www.calpirgstudents.org for more information.

CIA releases French cheese e-learning module

The Culinary Institute of America (CIA) released an online learning module on French cheese called "Cooking with Fromage: Turning Comfort Food into Comfort Cuisine." The e-learning module offers a primer on French cheese and explores its compatibility with a range of American recipes. It also includes 11 downloadable recipes demonstrated by a CIA chef-instructor in streaming video (including petite chèvre pizzas, pictured below).

Petite chèvre pizzas*

In conjunction with the e-learning module, The Cheeses of France is holding a Napa Valley Escape sweepstakes, which includes a private cooking class for two with a chef-instructor at the CIA's Greystone campus, as well as round-trip airfare, a stay at Auberge du Soleil resort and spa, a champagne dinner and other activities.

To download the e-learning module and enter in the Napa Valley Escape sweepstakes, visit www.ciaprochef.com/COF.

*Photo credit: CIA/Terence McCarthy

WFF partners with Kellogg School of Management for executive education programming

The Women's Foodservice Forum (WFF) is partnering with the Center for Executive Women at the prestigious Kellogg School of Management at Northwestern University, Evanston, Ill., to offer its members enhanced educational programming. The collaboration will debut April 6 to 9, 2010, at the Annual Leadership Development Conference in Las Vegas.

"The Kellogg School of Management is renowned for making strong leaders stronger and the WFF is thrilled to be partnering with them to develop executive-level educational programming that will elevate women leaders in the foodservice industry," Mary O'Broin, WFF chair, said in a press release. "The Kellogg School's involvement in our annual conference makes it even more of a must-attend event for foodservice industry professionals wanting to advance their careers."

"The Center for Executive Women at the Kellogg School is dedicated to helping senior-level women advance to top executive positions," Victoria Husted Medvec, executive director of the center and Adeline Barry Davee Professor of Management and Organizations, said in a press release. "Partnering with the WFF is a great channel by which to impact the foodservice industry, developing the next generation of female business leaders by exposing them to top Kellogg faculty, cutting edge research and the latest business concepts."

In developing programming for the WFF's Annual Leadership Development Conference, Kellogg will inspire and help leaders in the foodservice industry elevate their careers. Kellogg and WFF will continue their partnership into the future to develop educational opportunities for varying professional tracks--from emerging leaders to executives.

For more information, visit www.womensfoodserviceforum.com. Full event registration and schedule will be available on February 1, 2010.

Share Our Strength inducts chef-educator into Operation Frontline hall of fame

At its 25th anniversary Leadership Awards Ceremony, Share Our Strength presented its 2009 Leadership Awards to chefs, restaurants, restaurateurs, community volunteers and corporate executives who have made a significant impact on the fight to end childhood hunger in the United States. Among them were Share Our Strength's Operation Frontline 2009 Hall of Fame inductees, volunteer instructors who have taught 15 or more cooking-based nutrition courses with Operation Frontline programs around the country.

This year's Hall of Fame inductees included a chef-educator who also runs her own catering business and chairs a United Nations committee: Eva Forson, owner of African Palava in New York City.

Upon moving to the United States from Ghana some 20 years ago, Forson earned certificates in professional catering and baking from the culinary arts division of the New School University in New York City. For the past 20 years, she has used those credentials and her own childhood experience cooking with her mother in Ghana to teach classes at the Institute of Culinary Education and the culinary arts division of The New School. Forson added to her course load in 2001 when she started teaching Operation Frontline courses at City Harvest in New York City. Forson also serves as chairperson of the food committee of the United Nations African Mothers' Association.

For more information about Share Our Strength, its work to end childhood hunger by 2015 or any of its programs, visit www.strength.org.

(l to r) Operation Frontline Hall of Fame winners: Jean Bowen, owner, Cuisine by Jean, Boulder, Colo.; Eva Forson, chef-instructor, the Institute of Culinary Education and the Culinary Arts Division of The New School, New York City, and owner, African Palava; Marilyn Matusch, retired educator, Portland, Ore.; Morris Salerno, chef-owner, Salerno's Restaurant, Flower Mound, and The Grotto, Highland Village, Texas; Kori Reed, ConAgra Foods Foundation, the national sponsor of Share Our Strength's Operation Frontline

Sullivan University's Spendlove to lead national commission on culinary certification

Derek Spendlove (pictured, left), CEPC, CCE, AAC, baking and pastry arts chair for the National Center for Hospitality Studies (NCHS) at Sullivan University, Louisville, Ky., has been named chair of the American Culinary Federation (ACF) Certification Commission and will assume the position's responsibilities Jan. 15, 2010. Spendlove will replace current Chair Karl J. Guggenmos, AAC, university dean of culinary education at Johnson & Wales University, Providence, R.I., who will remain on the commission as past chair.

Spendlove, in his role as ACF Certification Commission chair, is responsible for upholding the standards of the most comprehensive certification program for chefs in the United States. Certification through the ACF is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers.

Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The Commission was formed in order to meet the National Commission for Certifying Agencies accreditation standards to obtain certification from the Institute for Credentialing Excellence.

The Certification Commission is comprised of 20 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants, including certified culinarian (CC), certified sous chef (CSC), certified chef de cuisine (CCC), certified executive chef (CEC), certified executive pastry chef (CEPC), certified culinary educator (CCE), certified culinary administrator (CCA) and certified master chef (CMC). For more information, visit www.acfchefs.org.