Ivy Tech student wins ACF's Be Like 'Mike' contest

Trish LeBlanc, a hospitality administration student at Ivy Tech Community College--Central Indiana, Indianapolis, was named winner of the American Culinary Federation's (ACF) Be Like "Mike" contest and will shadow ACF National President Michael Ty, CEC, AAC, at the 2010 ACF National Convention Aug. 2 to 5, in Anaheim, Calif.


LeBlanc (pictured, above) was selected as the winner of the Be Like "Mike" contest from a host of national candidates. Entrants were required to be at least 18 years old and an ACF member; and either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an ACF Education Foundation apprenticeship program. The candidates submitted a signed letter of endorsement from their department chair and/or school or apprenticeship director, as well as a 500-word essay describing why they aspire to be a culinary leader and how shadowing Ty during the 2010 ACF National Convention would help them reach their goal.

LeBlanc is pursuing an associate degree in culinary arts and baking and pastry arts. She has been an active member of the ACF Greater Indianapolis Chapter since August 2009 and serves on the chapter's student board. She aspires to one day teach culinary arts.

The French Pastry School celebrates a sweet victory with the Chicago Blackhawks

The real Stanley Cup and one made of chocolate by the French Pastry School were positioned for display at Bistro 110 for the Chicago Blackhawks' private celebration.

On June 12, French Pastry School chef-founders Jacquy Pfeiffer and Sébastien Canonne, MOF, joined executive chef Dominique Tougne of Bistro 110, Chicago, in creating a private celebration dinner for the national champion hockey team the Chicago Blackhawks.

As part of the celebration, the French Pastry School presented a Stanley Cup sculpture (pictured, above), made out of pure Cacao Barry chocolate couverture and colored cocoa butter. Weighing in at nearly 50 pounds, the piece included the cup itself, the base, a hockey stick on top and a giant hockey puck featuring the Blackhawks logo. As with the real trophy, the chocolate reproduction includes the names of the players and coaches written on the side in cocoa butter.

Have your pastry students created an outstanding showpiece for their school's or city's sports team? Tell us about it in the comments section.

Le Cordon Bleu to use only cage-free eggs

As part of the growing sustainability movement, Le Cordon Bleu Schools in North America is switching to only using cage-free eggs at its 17 campuses nationwide, according to the Humane Society of the United States (HSUS).

"The Humane Society of the United States applauds Le Cordon Bleu for its switch to organic cage-free eggs," said Matthew Prescott, corporate outreach director for The HSUS' factory farming campaign, in a statement. "Le Cordon Bleu has demonstrated that it takes social responsibility seriously and should be commended for improving the lives of animals in its supply chain."

For more information on farm animal confinement, visit www.humanesociety.org/issues/confinement_farm/.

Metz receives Hurst Lifetime Achievement award

Ferdinand E. Metz, CMC, AAC, world global master chef (WGMC), hall of fame (HOF), received the National Restaurant Association Educational Foundation's (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in Education Award during NRAEF's Salute to Excellence event at the Hilton Chicago on May 22. Metz is the president emeritus of The Culinary Institute of America, Hyde Park, N.Y.; managing partner of The Master Chefs' Institute; and co-owner of Ferdinand Metz Culinary Innovations LLC.

(l to r) Ferdinand E. Metz, CMC, WGMC, AAC, HOF, accepts the Michael E. Hurst Lifetime Achievement in Education Award from NRAEF trustee Jeff Berlind at the NRAEF Salute to Excellence gala

The Michael E. Hurst Lifetime of Achievement in Education Award was established in 2002 to honor outstanding educators who have made an invaluable contribution to restaurant and foodservice education. The award recognizes Metz's passion and enthusiasm for education and support for the educational initiatives of NRAEF as well as his integrity and positive influence throughout his career as a foodservice professional.

Metz was instrumental in establishing the chefs' apprenticeship, certification and master chefs' certification program in America in the mid 1970s, and he has led the United States' "culinary Olympic" team to three consecutive world championships. He also served for four years as president of the American Culinary Federation (ACF) and was the first certified master chef. Among the awards he's received are the Lifetime Achievement Award and induction into Who's Who of Food and Beverage in America by the James Beard Foundation and the Medal of the French Republic and Maître D' Honneur by the Chaîne des Rôtisseurs.

Over $2 million raised for FIU at '10 SoBe Fest

Hundreds of chefs gathered for Florida International University (FIU) School of Hospitality's annual fundraiser at the ninth annual Food Network South Beach Wine & Food Festival earlier this year. More than $2 million was raised to enhance students' experience at FIU's School of Hospitality, with a significant portion going toward scholarships.

Additionally, over 1,000 FIU students gained real-world experience by working at this year's event with responsibilities that ranged from fulfilling ticket orders and sponsorships to preparing and working along side chefs, as well as meeting and greeting guests at myriad activities throughout the festival. Below are some images of students interacting with foodservice industry stars at the four-day festival.

(l to r) Chef Michael LaMonica of Porter House New York, FIU School of Hospitality student associate Syi Sun and LaMonica's chef de cuisine Michael Ammirati at the 2010 Burger Bash during the SoBe Wine & Food Festival

FIU School of Hospitality student Vahimerii Vongue and celebrity iron chef Masaharu Morimoto at the Best of the Best event during the SoBe Wine & Food Festival

(l to r) Celebrity chef John Patrick Gray poses with FIU School of Hospitality chef Michael Moran. Moran led a team of 150 student associates who worked with guest chefs to prepare 26,000 portions served to 3,000 people at the Bubble Q BBQ during the SoBe Wine & Food Festival

Miami celebrity chef Cindy Hutson (second from left) with FIU School of Hospitality students at the BubbleQ BBQ on the beach

(front row, second from right) Celebrity chef Duff Goldman and his staff with FIU School of Hospitality student associates backstage at the Grand Tasting Village during the SoBe Wine & Food Festival

ACF Chicago to host BBQ and burger throwdown

On June 21, the Windy City Professional Culinarians chapter of the American Culinary Federation will host its annual More Than a BBQ, BBQ. As part of the event, teams representing Chicago area culinary schools will compete in a BBQ and burger throwdown.

The competing teams are Kendall College, Le Cordon Bleu--Chicago, Dominican University, College of DuPage, Goodwill Culinary Institute, Curie High School and defending champions the Technology Center of DuPage. A panel of noted food professionals will decide on the best burger. The event also will offer a barbecue buffet and dessert as well as a cash raffle to raise money for the ACF Windy City Educational and Scholarships programs.

For more information or to register, click here.

FPS honors alumni with celebration

On May 24, The French Pastry School of Chicago hosted a celebration in honor of their alumni, many of whom have gone on to open their own businesses or work at top pastry establishments since graduating.

Among the 250 attendees at the event were the following alumni: pastry chef/owner Sarah Levy and pastry chef Gillian Morrow of Sarah's Pastries and Candies; Jennifer Templeton, pastry chef at Julius Meinl; Dayle Shapiro, a graduate and supporter of For the Love of Chocolate Scholarship Foundation; and Flora Lazar of Flora's Confections & Pastries.

(l to r) City Colleges of Chicago chancellor Cheryl Hyman and B True Bakery's Brady Braden each addressing attendees

Guest speakers included City Colleges of Chicago chancellor Cheryl Hyman; French Pastry School alumni Brady Braden of B True Bakery; Dr. Marie Donovan, associate professor of education at DePaul University and voluntary advisor to the deans of The French Pastry School; co-founders and academic deans of The French Pastry School Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

(l to r) Small bites provided by The French Pastry included rustic tartine with fruit and nut jam and boeuf en daube provençale in Revol dishes