Massachusetts ProStart students assist at the Guy Fieri Roadshow

Five ProStart students from Whittier Regional Vocational Technical High School in Haverhill, Mass., and their teacher, Cathie Baines, assisted in kicking off The Guy Fieri Roadshow, which began its 21-city tour in 30 days at the Lowell Memorial Auditorium on Nov. 17. The show featured cooking stations, demonstrations and behind the scenes stories from the road.

Fieri is the star of three Food Network shows and is co-owner of Johnny Garlic's (three locations) and Tex Wasabi's (two locations) of Northern California, as well as a best-selling author. He is also a member of the California Restaurant Association's Educational Foundation that promotes the ProStart curriculum developed by the National Restaurant Association Educational Foundation. Whittier Regional Vocational Technical High School also uses and promotes ProStart in their culinary curriculum through the Massachusetts Restaurant Association Educational Foundation (MRAEF).

"ProStart students are the best in Massachusetts, and I knew they were my go to help for the event," Fieri said in a press release. "I couldn't wait to give them an incredible backstage experience while I blow the audience's mind!"

"The MRAEF was thrilled to coordinate this event with Guy," MRAEF Educational Coordinator Heather Carneiro said in a press release. "This is just another way in which the MRAEF helps its ProStart students prepare for their futures."

Five Whittier Regional Tech ProStart students at the kickoff of a 21-day tour of Guy Fieri Roadshow with a stage assistant and TV personality Guy Fieri

Students can enter to win AI's Best Teen Chef scholarship, Food Network "Intern for a Day"

High school seniors with aspirations of a culinary education can enter the Best Teen Chef Competition 2010, sponsored by the International Culinary Schools at The Art Institutes (AI).

The top prize winner will earn a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate or diploma program to study culinary arts at one of the more than 30 participating Art Institutes schools.

Now in its 11th year, the Best Teen Chef Competition awards more than $200,000 in tuition scholarships to AI schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.

The first-place local winners from AI schools across the country will progress to the National Best Teen Chef Final Round Competition, which will be held on May 15, 2010, at AI-Houston.

In addition to a full-tuition scholarship and the title of Best Teen Chef 2010, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The 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.

To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release Form by February 5, 2010, to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition. Deadline for complete entries into the competition is February 26, 2010.

To learn how to enter the Best Teen Chef Competition 2010 and view full details, visit http://www.artinstitutes.edu/pr.aspx?ID=ai1006.

Sullivan U brings kitchen learning facility to visually impaired kids

The Bakery at Sullivan University has teamed up with Visually Impaired Preschool Services Inc. (VIPS) to bring a kitchen learning facility to the VIPS center in Louisville, Ky. The ribbon cutting ceremony took place on Dec. 14, and children were invited into the facility to work with Sullivan University's The Bakery chef Robert Henry on decorating gingerbread houses. Henry will visit VIPS at least once per month to work with children in the new kitchen.

(l to r) The Bakery at Sullivan University's chef Robert Henry with VIPS executive director Diane Nelson in the new kitchen facility

The bakery gives children the opportunity to learn motor skills like measuring, mixing and pouring and adaptive living skills like washing dishes. These activities help them understand the process of food preparation. VIPS offers services to infants, toddlers and preschoolers who are visually impaired or blind and their families. For more information, visit www.vips.org.

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