Calling all culinary students: InsPEARational recipe competition now accepting entries

USA Pears has issued a challenge to all post-secondary culinary school students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA Pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at www.usapears.org/students.aspx

All entries will be judged based on prominent use of fresh USA Pears, originality, creativity, taste/texture, and appearance. Three semi-finalists will receive an all-expense paid trip to Portland, Oregon to prepare their dish for a panel of professional judges. Grand prize is $2,500 cash for the student, plus the student’s culinary department will receive $250 for supplies or scholarship fund. Second place winners will receive $1,000 cash and third place, $500 cash.

The goal of the contest is to reward future culinary professionals for their creativity and demonstrate the versatility of fresh pears across all menu and day parts. The 2010 winner, Keith Paugh of The Texas Culinary Academy was chosen for his savory “Pear and Scallops” creation.

 

For more information, visit www.usapears.org.

WCR announces 2011 scholarship and internship opportunities

Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C. 

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.

Sullivan University instructor Cynthia Chandler takes Michelle Obama’s nutrition initiatives to local schools

On Thursday, Feb. 24, Sullivan University instructor Cynthia Chandler held a cooking demonstration for third graders at Gutermuth Elementary in association with Michelle Obama’s Chefs Move to Schools program. During the demonstration, students learned how to create a vegetable-packed pasta salad while Chandler educated them about the importance of eating healthy foods. 

Cynthia Chandler, MS, RD, LD,CDM, Sullivan University

Because of a partnership between All-Clad and the organization Partnership for a Healthier America, each school that works with a chef through the Chefs Move to Schools program receives a free cookware kit, which consists of induction burners, pots, pans and utensils. The cookware will be used during future healthy cooking demonstrations at the school.

For more information, visit www.sullivan.edu or the Let's Move! Web site. 

Michelin star chef shares advice with CIA at Greystone graduates

Richard Reddington, executive chef and partner of Redd restaurant in Yountville, CA, addressed 18 graduates at commencement ceremonies at The Culinary Institute of America (CIA) at Greystone last month.

Richard Reddington addresses graduates of the AOS degree program at The Culinary Institute of America at Greystone. (Photo Credit: Charles Gesell/CIA)

 "Enjoy this education," said Reddington. "You are lucky to have been here. Work hard, stay focused, and good things will come your way."

Reddington has been named a "rising star" by the San Francisco Chronicle, was included on the "Chefs to Watch" list for Esquire magazine, and was nominated as Best Chef Pacific 2008 by the James Beard Foundation. Under his leadership, Redd has received a Michelin star in the most recent San Francisco edition of the guide, and the restaurant has been acclaimed by critics and customers alike since it opened in 2005.

"As you go forward, it's good to find mentors," Reddington advised. "Ask a lot of questions and listen to the advice."

Reddington credits his own success to his mentors, including Wolfgang Puck and Daniel Boulud. Working in the kitchens of high-profile restaurants such as Pâtisserie François, Postrio, Park Avenue Café, Rubicon, Spago Beverly Hills, Jardinière, and Auberge du Soleil gave him the opportunity to meet powerful mentors who helped him reach his career goals.

Sonnenschmidt & Reynolds are Honored with Top FENI Award for Excellence

Congratulations to Fritz H. Sonnenschmidt & William N. Reynolds for receiving FENI's top honor award for excellence at the 13th annual FENI Educators Summit.

The inscription on the crystal medallion reads: Recognition of your outstanding contributions to culinary development and education. 

FENI Summit - Info Fair Video Preview

FENI Educators Summit 2011 Video Preview of the Info Fair

The 13th Annual FENI Educator Summit is NOW in Full Swing

CET would like to welcome everyone who will be attending this year's FENI Summit. Keep an eye out for pictures and videos from the event.

FENI Agenda at a glance