GMC Breaking News

Oct 22, 2017, 19:21

GMC Breaking News

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MARS Foodservices Announces Culinary Educator as Winner of 2013 Chef Showdown Dessert Recipe Contest

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit www.MARSFoodservices.com.

 

Montage Hotels & Resorts CEO to Be Honored with Robert Mondavi Wine & Food Award at Hospitality Uncorked; Proceeds Support The Collins College of Hospitality Management

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.

The Culinary Institute of America Names Admissions Counselor for Veterans

To help future foodservice and hospitality leaders serving our nation make the transition from the military to college, The Culinary Institute of America (CIA) has a new member of its admissions staff dedicated to assisting veterans in planning for their post-military careers.

Eric Jenkins, 47, enrolled at the CIA after serving in the U.S. Army from 1984 to 2008. He earned his bachelor’s degree in culinary-arts management last year and will now help guide fellow service members and veterans through the application process. From firsthand experience, the retired Sergeant First Class can explain how to obtain Post-9/11 GI Bill and Yellow Ribbon Program benefits to provide them with a bachelor’s or associate-degree education at the CIA. Jenkins also serves as the staff advisor to the Veterans Association & Auxiliary student organization on campus. He was president of the group as an undergraduate.

An admissions counselor dedicated to veterans is needed at the CIA, where 126 current students have served on active duty in the U.S. Army, Navy, Air Force, Marines and Coast Guard.

Former Executive Chef O’Leary Appointed President of All-Women Lexington College

The Lexington College Board of Directors recently announced the appointment of Professor Kelly O’Leary as president of Lexington College. For the past three years, O’Leary has served on the faculty in the Hospitality Management Department. Since July, she has served as vice president of the college.

O’Leary has a passion for building culture by educating and inspiring the next generation of women. She was selected as the ideal candidate to shepherd Lexington College through its imminent growth phase due to her years of experience in leading, training and developing young women. The Board of Directors is confident that she will be an inspirational guiding force for students, faculty and staff.

O’Leary holds a master’s degree in gastronomy from Boston University and a bachelor’s degree in music from Furman University. She also received professional training at The Culinary Institute of America. She has written several significant papers including her master’s thesis, “The Flouring of New England: Wheat and Its Function in the Lives and Loaves of Colonial Americans.”

As co-founder and executive director of the Art of Living, O’Leary built an international skills-building program for high-school girls. Her previous professional experience includes work at Montrose School in Boston, Van Ness Study Center in Washington, D.C., and Arnold Hall Conference Center in Pembroke, Mass. Prior to joining Lexington College, she served as executive chef and general manager for Bayridge University Center in Boston. Throughout her career, she has dedicated significant time to educating young women in the skills of service, culinary arts, fashion, home health and interior design.

With her background in culinary arts, gastronomy and hospitality, and the relation of these fields to women building culture, O’Leary is considered uniquely poised to oversee not only Lexington’s growth, but the growing impact of the college on society.

NECI Graduate Quinn Named “Chopped” Champion, Donates Winnings to C-CAP

Not every chef who steps into the kitchen is ready for the challenge of competition in front of the camera. New England Culinary Institute graduate Sean Quinn (’01) recently beat out the competition on Food Network’s culinary-competition show, “Chopped.” Quinn is also a graduate of C-CAP (Careers through Culinary Arts Program), designed to prepare high-school students for college and career opportunities in the hospitality industry. The scholarship he received through C-CAP allowed him to attend New England Culinary Institute and eventually led him to become executive chef at Chadwick’s in Brooklyn, N.Y., where he has been for seven years.

As “Chopped” champion, Quinn received $10,000, which he donated to the C-CAP program to help others pursue their education in the culinary arts.

Winner of “Chopped” in 2012, NECI Executive Chef Jean-Louis Gerin congratulated Quinn on his accomplishment:  “As a ‘Chopped’ champion, I know the intensity and pressure one is under when opening the mystery basket. I won by staying focused, disciplined and true to the fundamentals of cooking. The education that Sean received at NECI with intensive hands-on learning and a focus on fundamentals was a part of his win, too. Congratulations to him.”

National Honey Board Names Student Recipe Contest Winners

The National Honey Board (NHB) is pleased to announce the winners of its 2013 “Perfect Pairings” Culinary Student Honey Recipe Contest. Conducted in collaboration with “The Gold Medal Classroom”/Center for the Advancement of Foodservice Education (CAFÉ), the competition drew an impressive response, with more than 100 entrants from postsecondary culinary programs nationwide.

“We are thrilled with the response and participation from so many talented students, instructors and institutions across the country,” said NHB director of marketing Catherine Barry. “It was difficult narrowing down the recipes from so many outstanding entries, but we think the winning students did an exceptional job of highlighting the versatility of honey through their food and beverage pairings.”

APPCA Presents Awards of Excellence at Personal Chef Summit at Stratford University

The American Personal & Private Chef Association (APPCA) recently honored four chefs with Awards of Excellence at the 2013 APPCA Personal Chef Summit at Stratford University in Baltimore.

The following received recognition from Candy Wallace, founder and executive director of the APPCA, at the conference’s awards luncheon on Oct. 12:

  • 2013 Career/Life Balance: Javier Fuertes, chef/owner, Fitchburg, Mass.-based The Dinner Maker serving central Massachusetts and southern New Hampshire
  • 2013 Marketer of the Year: Jim Huff, chef/owner, Queens-based Traveling Culinary Artist serving metro New York and Nassau County
  • 2013 Chefs of the Year: Dennis Nosko and Christine Robinson, co-owners, A Fresh Endeavor serving greater Boston

Following the ceremony, Wallace moderated a best-practices panel featuring the four award recipients, who shared their winning formulas for building successful personal-chef businesses with more than 50 conference attendees from throughout the nation.

Deadline for Nominations for NRAEF Awards Is Nov. 18

The National Restaurant Association Educational Foundation (NRAEF) is accepting nominations for its 2014 “Restaurant Neighbor” and “Faces of Diversity” awards.

Entering its 16th year, the Foundation’s “Restaurant Neighbor Award,” founded in partnership with American Express, celebrates the outstanding charitable service performed by restaurant operators. Likewise, the “Faces of Diversity” award, sponsored by PepsiCo Foodservice and founded in 2007, is presented to members of the restaurant industry who, through hard work and perseverance, have achieved the American Dream.

Students: Create Honey-Inspired Pairings for $1,000 Grand Prize from National Honey Board

$1,000 Grand Prize and $500 Runner-up prize, instructor incentives. Sponsored by the National Honey Board (NHB) in partnership with “The Gold Medal Classroom.”

  • Contest period: Sept. 16 - Oct. 29, 2013. Deadline for all entries: Oct. 29, 2013.
  • Entries must include one (1) small plate or dessert recipe AND on (1) beverage recipe. Both recipes must include honey.
  • Contest entrants must be currently enrolled in a postsecondary culinary school/program in the 50 United States. Please include with entry: Name, email address, telephone number, mailing address, name of culinary school/program and name of referring culinary instructor.
  • Entries must include at least one (1) digital photograph of the food and beverage pairing.
  • Eligible entries will be evaluated by a panel of NHB judges on prominence and appropriate use of honey, taste, originality, appearance and practicality.
  • Contest entries become property of NHB and may be used in marketing/public-relations activities. Entries must be the original work of the entrant, may not have won previous awards, may not have been published previously, and must not infringe third-party intellectual property or other rights.
  • Email entries to This email address is being protected from spambots. You need JavaScript enabled to view it. with Honey Recipe Contest in the subject line.

PRIZES

  • One grand prize of $1,000 and one runner-up prize of $500.
  • Referring instructor of each winner will receive a $250 prize and one (1) FREE registration to a 2014 CAFÉ conference or workshop.
  • Winners will be notified on or around November 15, 2013, via phone and/or email. Winning students may be featured in a press release and/or on NHB social-media sites.