Gersten named Kendall College president

Kendall College in Chicago has named Dr. Karen Gersten, interim president since March, as its president. Gersten, who has been with Kendall for three years, formerly was provost of the college.

Prior to joining Kendall, Gersten spent more than 20 years at Roosevelt University in Chicago, most recently as associate provost for academic programs and distance learning. Gersten earned her Ed.D. in education from Northern Illinois University, DeKalb, and her Master of Education and bachelors from the University of Illinois, Urbana-Champaign.

Click here to read Gersten's article about assessment in culinary education from the summer issue of Chef Educator Today.

The Chef's Academy expands to Morrisville, N.C.

The Chef's Academy, the culinary division of Harrison College in Indianapolis, has announced its new campus location in Morrisville, N.C. The academy is scheduled to open in August 2011.

Jayson M. Boyers, who was recently named regional president (read about it here), along with a team culinary specialists and college administrators selected the Triangle location from more than 20 cities across the country. The Triangle campus will be the first Chef's Academy outside its original market in Indianapolis. The Chef's Academy is currently undergoing the process of accreditation through the state of North Carolina.

For more information, visit www.thechefsacademy.com.

James named conti professor at Penn State School of Hospitality

The Penn State School of Hospitality Management (SHM) has named Everette James, secretary of the Pennsylvania Department of Health, as the conti professor of hospitality management in Penn State's College of Health and Human Development, starting in the spring semester of 2011.

As a top health regulator, James leads the state agency that regulates all of the commonwealth's hospitals, nursing homes and managed care plans; operates sixty state health centers; and carries out numerous disease prevention and control programs. He has led statewide efforts to improve nutrition environments in school cafeterias and vending machines. He also created the Active Schools program, which works with schools to engage children in daily physical activity.

Conti professors supplement Penn State SHM faculty with industry knowledge and expertise, serve as advisors to the director of the school and interact with students in educational forums. They visit the school to present guest lectures in hospitality management. For more information, visit www.hhdev.psu.edu/shm.

NRA seeking speakers for '11 Show and IWSB

The National Restaurant Association (NRA) is calling on restaurant and hospitality industry experts to submit speaker proposals for the 2011 NRA Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event (IWSB). The events will feature more than 80 education sessions on industry hot topics aimed at helping foodservice professionals grow their businesses.

Those interested can send proposals under five categories: jobs and careers, profitability and entrepreneurship, food and healthy living, sustainability and social responsibility and technology. Proposals are due before Dec. 1 and may be submitted online at www.restaurant.org/show or at www.winespiritsbeer.org.

NRA Show 2011 will take place May 21 to 24 at Chicago's McCormick Place. IWSB will be held in conjunction with the NRA Show May 22 to 23.

WCR seeks Educator of the Year nominations

Women Chefs & Restaurateurs is now accepting nominations for the annual Educator of the Year Award. The deadline for nominations is Sept. 28.

The award honors a woman whose dedication to teaching is making a difference to the culinary community. A committee of culinary professionals will evaluate all entries and select WCR's 2010 Educator of the Year, based on the career and accomplishments of each nominee. Recipients will be honored during the 2010 National Conference Women Who Inspire Awards Gala on Nov. 7 in Pasadena, Calif.

Click here to make a nomination.

Ecole de Cuisine Pasadena to host Couscous Festival

Ecole de Cuisine Pasadena, a culinary school specializing in French international cuisine in Pasadena, Calif., will host the First Annual Couscous Festival Oct. 16 and 17 at the Chefs Center of California to educate professionals and gourmets about North African and Mediterranean cuisines.

Special guest speakers include Mediterranean and North African food expert Paula Wolfert, Clifford Wright, author of Little Foods of the Mediterranean (Harvard Common Press, 2003) and A Mediterranean Feast (William Morrow Cookbooks, 1999), and Faye Levy, author of The International Jewish Cookbook (Warner Books, 1991).

For more information, visit www.couscousfestival.com.

Healthy Dining launches restaurant nutrition resource

In partnership with the National Restaurant Association (NRA) and founding sponsor American Express, Healthy Dining launched an online nutrition resource for foodservice called "Restaurant Nutrition: News & Insights for the Foodservice Industry."

"Restaurant Nutrition: News & Insights" features a variety of content on nutrition issues affecting the industry today, with topics such as complying with new menu labeling regulations, reducing sodium, calories and fat, improving the healthfulness of kids' meals, offering a gluten-free menu, and capitalizing on growing wellness trends. The new resource also features weekly interviews with industry executives and marketing and culinary leaders. The first interview is with NRA president and CEO Dawn Sweeney.

"Restaurant Nutrition: News & Insights" can be found at www.healthydiningfinder.com/operators and at www.restaurantnutrition.com.