Delcastle students win first in The Farmer and The Chef competition

At the third annual The Farmer & The Chef fundraiser/competition in Wilmington, Del., last month, Delcastle High School culinary students took first place along with their farm-partners Blair View Farm and Kalmar Farm. Their winning recipe was Blair View Farm tilapia with Kalmar Farm vegetables.

The competition paired up local chefs with local farmers to create tasting samples for attendees using the farmers' product. All proceeds from the event--which was presented by March of Dimes, the New Castle County Buy From Your Neighbor Program and the Delaware Department of Agriculture--went to March of Dimes.

This was Delcastle's third year participating, after taking third place overall at last year's competition. Visit www.cooksandbakers.com for more information.

CIA pastry instructor third in U.S. selections for World Chocolate Masters

Stephen Durfee, pastry chef-instructor at the Culinary Institute of America at Greystone, St. Helena, Calif., took third place in the U.S. national selections for the 2011 World Chocolate Masters competition. The two-day chocolate showpiece and chocolate dessert competition took place during the International Baking Industry Exposition and was organized by Barry Callebaut.

Sylvain Bortolini, assistant executive pastry chef at the Bellagio hotel and casino in Las Vegas, took first place and was named U.S. National Chocolate Master 2010. Bortolini will represent the United States at the World Chocolate Masters competition in Paris next fall. Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi, Hummelstown, Pa., won second place and a special award for "Best Tasting."

October 'Culinary Nutrition News' tackles foodborne illness

From eggs to spinach to peanut butter, common kitchen ingredients can easily be contaminated, leading to foodborne illnesses. The October issue of "Culinary Nutrition News: Preventable Foodborne Illnesses?" explains causes of foodborne illness, examines several recent cases and offers chefs tips on how to avoid an outbreak. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.

Author Margaret Condrasky, R.D., CCE, of Clemson University, outlines common types of bacteria that cause foodborne illness and how they are transmitted, from raw or undercooked meat to contaminated water. In addition, the article offers foodservice professionals tips on how to avoid contamination, such as wash hands, utensils and cutting boards before and after contact with raw meat and use a food thermometer.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include genetically modified foods and quality carbohydrates.

L'Academie named one of top 53 businesses in Maryland

The Gazette of Politics and Business selected L'Academie de Cuisine, Gaithersburg, Md., as one of the 53 most exceptional businesses and organizations in the state of Maryland. The award program, now in its third year, was created by The Gazette P&B to acknowledge the top 53 Maryland businesses and organizations based on criteria such as annual revenue and employee growth, noteworthy product or service innovations, community service efforts, how they've weathered the economic downturn and how they've portrayed themselves as good places to work.

L'Academie de Cuisine was recognized for its exceptional growth during the last three years as well as its community service programs including cooking classes and dinners, collaboration with Montgomery County Public Schools, American Heart Association--Hearts Delight event, Best Buddies International, DC Central Kitchen--Capital Food Fight, Heart of America Foundation--Sweet Charity, Share our Strength--Operation Frontline, innovation in developing an evening professional culinary arts program, and expanding the scope of recreational cooking classes based on the economy of the past few years.

Calif. grapes recipe contest: One month left!

The deadline is approaching for the The California Table Grape Commission's 2010 Foodservice Chef's Recipe Contest. Chef-educators have until Nov. 1 to submit entries featuring California grapes to recipecontest@grapesfromcalifornia.com.

The top three winners will each receive cash prizes and national publicity for their recipes. Suggested categories include starters, small plates, entrées, salads, sides and desserts.

For contest rules and entry forms, visit www.grapesfromcalifornia.com.

Winners of Chicago amateur pie contest announced

At the third annual Amateur Fruit and Raisin Pie Competition, hosted by Pastry Chicago and the California Raisins Marketing Board, Carla Cubert (pictured, left) was named the winner with her rhubarb and golden raisin pie. Cubert's pie was selected from 20 submitted by pastry enthusiasts who turned out for the Sept. 18 contest at Whole Foods in Chicago's South Loop neighborhood.

While judges sampled entries, chef Della Gossett of The French Pastry School demonstrated a fall-inspired recipe for pear and mincemeat pie. Following Gossett's demonstration, Andrea Spring, winner of the 16th Annual American Pie Council competition also demonstrated sharing her winning recipe for chocolate walnut raisin pie (find her winning recipe here).

Sandy Bierlein won second place with her creamy raisin and apple pie, and third place went to Renee Ortega for her apple spice pie.

MFHA presents interactive career showcase at ECU

On Sept. 22 and 23, the Multicultural Foodservice and Hospitality Alliance (MFHA) presented its Showcase of the Stars event at East Carolina University. Showcase of the Stars is an interactive career exploration event that promotes career and business opportunities in the restaurant, foodservice and lodging industry.

(l to r) Gerry Fernandez, president of MFHA; and participating panelists Brooklynn Luedke, college recruiting manager for Hyatt Hotels and Resorts; Clayton Dyson, franchise owner and operator for Chick-fil-A; Tia McDonald, program manager for Aramark Education; Robin Lowe, vice president of quality assurance for Golden Corral; and Leslie Wood, senior talent acquisition manager for Aramark

Professionals from various segments of the food and hospitality industry participated in a panel discussion about career opportunities in their companies. Panelists discussed students' employment needs and answered questions about internships and scholarships.