GMC Breaking News

Aug 21, 2017, 3:15

GMC Breaking News

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Jones Dairy Farm Awards Latest Scholarships to Two Culinary Institute of America Students

Culinary Institute of America (CIA) students Kaleena Bliss and Robert “Robbie” Rensel are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, according to Philip Jones, sixth-generation president of 120-year-old Jones Dairy Farm and a professionally trained chef.

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in culinary-arts management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and G.P.A. of 3.0 or higher. More information about the program is available by visiting www.jonesdairyfarm.com.

Peggy Ryan Named Women Chefs & Restaurateurs’ 2009 Educator of the Year

news1_nov09Peggy Ryan, a culinary instructor in the School of Culinary Arts at Kendall College, Chicago, received Women Chefs & Restaurateurs’ (WCR) 2009 Educator of the Year Award on Nov. 3 during the association’s national conference at The Ritz-Carlton, Washington, D.C.

WCR’s Educator of the Year Award, sponsored by Visa Signature, recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Ryan was selected among all candidates by a committee of culinary professionals.

Delmar Introduces Poultry from The Culinary Institute of America

news2_nov09Delmar, a part of Cengage Learning and a leader in skills-based solutions for educational institutions, businesses and professionals, today announced the publication of Poultry: Identification, Fabrication and Utilization (ISBN: 1435400380, $71.95) by Chef Thomas Schneller—the third book in the new, multi-part Kitchen Pro Series from The Culinary Institute of America (CIA), the world’s premier culinary college, based in Hyde Park, N.Y.

Poultry is a definitive manual that describes both time-honored and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing of a comprehensive array of poultry ranging from domestically raised turkey and duck to quail and poussin, as well as wild birds.

The Culinary Institute of America Expands Opportunities for Students with Advanced Culinary Experience

Since 2005, culinary professionals looking to advance their careers by earning a diploma from The Culinary Institute of America (CIA) have been completing their two-year associate degrees in just 15 months in the college's associate-degree program for students with Advanced Culinary Experience (ACE). Now, the CIA is expanding the program so twice as many culinarians can take advantage of this unique academic offering.

Sullivan University’s Erica Sung Awarded Culinary Learning Experience Scholarship

news2_oct09As a Korean-born immigrant to America, Sullivan University’s Erica Sung has always wanted to learn about American agriculture management and what Korea could learn from American farming. As the recipient of the 2009 Culinary Learning Experience Scholarship, sponsored by the Simplot Top of House Culinary Board and the Idaho Potato Commission, she had the opportunity to travel to Idaho to tour a trout farm, explore potato and onion fields and more, all with the goal of sharing her knowledge with Sullivan classmates upon her return.

“My native country, Korea, does not have a system in place to mass-produce agricultural products, so it must rely on foreign exports,” said Sung before her trip. “However, as the global culture starts to merge, Korean eating habits are becoming increasingly Westernized. I believe this trip will give me the perspective to understand where Korea may be headed in a few years. I am looking forward to sharing what I learn with my fellow students at Sullivan University.”