GMC Breaking News

Mar 25, 2017, 18:38


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GMC Breaking News

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Monroe College Announces America’s Best High School Chef and Pastry Chef in 5th-Annual Competition

On March 2, Monroe College hosted more than 40 high-school students from throughout the New York City metro area as they competed for the titles of America’s Best High School Chef and Pastry Chef in the fifth-annual competition sponsored by the Monroe College School of Hospitality Management and the Culinary Arts in The Bronx.

First-, Second- and Third-Place Winners

America's Best Chef:

1. Abdallah Farraj, Port Richmond High School, Staten Island

2. Anthony Evans, Harry S. Truman High School, Bronx

3. Carlesha Alston, Food and Finance High School, Manhattan

Kendall College Chef Instructor and Alum Win Silver Medal in National Culinology® Competition

The team of Eric Stein, MS, RD, CCE, a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, CSC, a Kendall culinary alum (’08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took second place, a silver medal and a cash award of $3,000 at the second-annual Professional Culinology® Competition, March 8 in Charlotte, N.C., held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology Expo.

Stein and Mestan beat two other teams with their three-concept entry that comprised an “N.C. BLT,” fried shrimp-and-grits ravioli with Texas Pete dipping sauce, and “The Ultimate Southern Sundae.” The competition, which was sanctioned by the American Culinary Federation (ACF), called for two-person teams to submit menu ideas reflecting North Carolina regional cuisine via an appetizer for fine dining, a shareable appetizer for casual dining and a fine-dining or casual-dining dessert.

Prior to the competition, teams prepared their concepts and shipped them frozen to Charlotte. On competition day, each team created the fresh versions of its commercialized concepts and was judged in part against how well the plated, commercialized products matched up against the gold standards prepared on site. Entries were judged by a panel of culinary R&D experts against criteria that included originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards.

CIA Heritage Professor Sonnenschmidt Returns to Speak with Graduates

Frederic “Fritz” Sonnenschmidt, CMC, AAC, spent 34 years as a faculty member and dean of The Culinary Institute of America (CIA) before his retirement in 2002. More than a decade later, he returned to the college’s Hyde Park, N.Y., campus to deliver words of encouragement and inspiration to 69 recipients of associate degrees in culinary arts and baking and pastry arts.

“Cooking and baking is an art. It is a science. And it is a way of sharing,” Sonnenschmidt told graduates at the commencement ceremony on March 1. “Listen and learn and be willing to share your knowledge and allow others to share with you. That’s how you will stay on the cutting edge.”

Sonnenschmidt founded the Gourmet Society student organization at the CIA when he began teaching in 1968. The college was still located in New Haven, Conn., at the time, four years before moving to its current location in the Hudson Valley. The Gourmet Society remains active on the CIA campus to this day.

Maple Leaf Farms Launches 2013 Chef Recipe Contest

news4_march13Maple Leaf Farms is calling for entries for the 2013 Discover Duck Recipe Contest now through June 7, 2013. Open to professional chefs and culinary students, the 2013 contest features more prizes than ever with awards for each of the top five finalists in the professional chef and culinary student categories.

This year’s contest challenges entrants to create an amazing duck appetizer or small plate recipes that can be shared by two to four people. Recipe entries must include a Maple Leaf Farms duck product and will be judged according to originality, flavor, accuracy of the recipe and innovative use of duck products. Professional and student chef recipes will be judged in separate categories, each with their own cash prizes.

Talented Teens Bring the Illinois ProStart Culinary Trophy Back to Technology Center of DuPage

news3_march13The big traveling trophy is back again at Technology Center of DuPage (TCD) in Addison. On Feb. 23, TCD’s high-school culinary team pulled off a repeat state championship win at the 12th Annual Illinois ProStart Invitational, hosted by the Illinois Restaurant Association Educational Foundation (IRAEF). TCD team members include Julia Matiradonna, Zachary Molokie (both from Carol Stream), Jared Dollinger of Glen Ellyn and Benjamin Kitchen of Wheaton. All are high-school seniors and second-year students in TCD’s Culinary, Pastry Arts & Hospitality Management program. As state ProStart champs, the TCD team now has the honor of representing Illinois at the National ProStart Invitational, April 19-21, in Baltimore, Md.

Utah Legislature Recognizes SLCC Culinary Arts Program

The Utah State Senate and House of Representatives recognized students and faculty from Salt Lake Community College's Culinary Arts Program in two ceremonies at the State Capitol building. Culinary-arts students were introduced by Senator Karen Mayne and honored on the floor of the Utah Senate; House Majority Whip Gregory Hughes recognized students in attendance in the Utah House of Representatives’ chamber.

“The recognition Salt Lake Community College Culinary Arts students and faculty received today was well earned and much appreciated,” SLCC Vice President of Government and Community Relations Tim Sheehan said. “It’s clear that those working on the Hill are very appreciative of the services provided. It was nice to see our students formally recognized for their work to provide an important service and to further their education.”

Chef Jacquy Pfeiffer Presented with Lifetime Achievement Award from the Fine Chocolate Industry Association

news2_march13The steps to making decadent chocolates are many and varied: from harvesting the pods to designing tempting packaging that belies its rich, melt-in-your-mouth appeal. Every other year, the Fine Chocolate Industry Association (FCIA) hosts its Recognition of Excellence ceremony to award individuals and businesses that have contributed to this diverse community of chocolate makers.

On January 19, 2013, Chef Jacquy Pfeiffer received the FCIA’s Lifetime Achievement Award for his role in cofounding The French Pastry School of Kennedy-King College at City Colleges of Chicago and mentoring future generations of chocolatiers. Other honorees at the San Francisco ceremony included Santiago Peralta for Outstanding Fine Chocolate Maker; Andal Balu for Innovation in Fine Chocolate Products; and Mary Jo Stojak for Outstanding Service to the Industry.

The FCIA is a nonprofit organization founded by a group of chocolate professionals who wished to support the art of fine chocolate making by encouraging innovation, quality and best practices. They accomplish this through offering educational opportunities, effectively communicating values of artisan chocolate making and recognizing those who embody the highest standards. Recipients of these awards are nominated by peers from the chocolate industry and voted on by members of FCIA’s international organization.

Sullivan Graduate Named 2013 Culinary Student of the Year by the Kentucky Restaurant Association

news1_march13The Kentucky Restaurant Association has named Sullivan University National Center for Hospitality Studies graduate Kendall Knies the 2013 Culinary Student of the Year. The 2013 Restaurateur’s Gala and awards ceremony took place on Jan. 21 at the Brown Hotel. Knies is a native of Celestine, Ind., and a 2012 graduate of the Baking and Pastry Arts program at Sullivan. She is currently employed at The Bakery at Sullivan University. Knies was one of four Sullivan students who recently participated in the IKA World Culinary Olympics in Erfurt, Germany, where she earned a diploma.

The Kentucky Restaurant Association is a nonprofit organization run by its almost 1,000 members. The association is involved in a range of activities such as student scholarships, legislation and expos. State headquarters are located in Louisville. The organization honors the success of one culinary professional in each category of restaurateur, manager, supplier, employee, chapter member and student at its annual gala.

NYC Celeb Chef Waldy Malouf Joins The Culinary Institute of America as Senior Director—Special Projects

news5_feb13Highly accomplished chef, restaurateur and author Waldy Malouf has a new mission. After a successful 13-year run as co-owner and chief operating officer of Beacon in New York City, Malouf became the senior director of special projects at The Culinary Institute of America (CIA) in Hyde Park, N.Y., on January 21, 2013.

Malouf returns to the college from which he graduated in 1975 to work with the college’s food and beverage team to contribute to the ongoing refinement of all nine restaurants at the CIA’s three U.S. campuses. Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. CIA restaurants have been a key component of the curriculum for the past 40 years, and they have earned dozens of awards and accolades during that time.

“The closing of Beacon presented the CIA with a rare opportunity to bring one of New York City’s finest restaurateurs—and an alumnus—onto our staff,” said CIA President Dr. Tim Ryan, CMC. “With his depth of knowledge and success in the dynamic and constantly evolving restaurant industry, Waldy will support our faculty in delivering the crowning element of a great hands-on education for our students.”

L'Art de la Pâtisserie and l'Art du Gâteau Graduation at The French Pastry School in Chicago Celebrates All Levels of Pastry Knowledge

news4_feb13As the city’s financial district bustled through its morning rush hour outside of the historic Union League Club of Chicago, inside, 98 students of The French Pastry School of Kennedy-King College at City Colleges of Chicago took the first steps toward beginning their new vocation. Graduates of the full-time programs, L’Art de la Pâtisserie and L’Art du Gâteau, celebrated their commencement on the same day that the school received one of the highest honors that educators can be given by the French government: Ordre des Palmes Academiques (Order of Academic Palms), a recognition that was instituted by Napoleon to award “teaching and the development of knowledge.”