GMC Breaking News

Oct 22, 2017, 19:19

GMC Breaking News

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New Booklet Shares American Lamb Story: From Shepherd to Chef

Discover homegrown American lamb stories and recipes to inspire your menu. A new booklet from the American Lamb Board shares information on American lamb from shepherds to chefs across the country. The booklet also includes chef-developed recipes including chorizo-spiced lamb loin and merguez flatbread. To order your fee copy of the booklet, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.

Mango Flavor Pairing Guide Inspires Menu Innovation with Fresh Mango

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide. The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year ’round. The mango pairings showcase complementary and contrasting sensory combinations from familiar to surprising.

The mango is known for its glorious yellow-orange flesh that can taste sweet, tart or slightly spicy with a texture that runs the gamut from crisp to lush. As today’s culinary teams explore exciting flavor combinations and innovative menu options, they’re finding more and better places for fresh mango. In green mango and grilled steak salad, Chef Ben Randolph, The Broadway Hotel, Columbia, Mo., combines the tropical appeal of fresh mango, grilled beef and Asian flavors to surprise and delight diners.

To view or download the Mango Flavor Pairing Guide, visit www.mango.org/foodservice/mango-flavor-pairings-guide. For in-depth product information, designed to help achieve menu success with fresh mango, visit www.mango.org/foodservice

U.S. Highbush Blueberry Council Launches Redesigned Website

Consumer interests and industry needs were the driving forces behind the U.S. Highbush Blueberry Council’s (USHBC) recent website overhaul and launch. Fresh design, a streamlined format and the optimized platform for mobile and tablet viewing provide industry professionals and consumers alike with a consistent and engaging experience.

Since the website’s launch in early July, the Blueberry Council has seen a 557% increase in website visits since June and a 290% increase in website visits over July of last year.

Idaho Potato Commission Honors Innovations in Teaching at 2014 CAFÉ Leadership Conference

Foodservice educators across North America earn recognition for their creativity in the culinary classroom.

The Idaho Potato Commission (IPC) recognized three educators in the 2014 CAFÉ-Idaho Potato Commission Innovation Awards at the 10th-annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ) in Salt Lake City this summer.

Cary York, a culinary teacher at East Jessamine High School, Nicholasville, Ky., received the top award for the school’s Greenhouse and Food Preservation program, in which culinary, chemistry and science teachers and students collaborated to enable cross-teaching in multiple disciplines.

Culinary students planted seeds and seedlings to observe the growth of vegetables and herbs, which were used in the culinary and special-education food-preparation classes. They also took food production to a higher level by preserving their harvested products:  drying herbs, freezing peppers and tomatoes, and making salsa, pickles and jellies. Associated lesson plans included “The Gardener’s Chemistry: Measuring Soil pH”; “The Question of Additives”; and “Molecular Gastronomy.”

CIM Port Huron Students Win Gold Medals, “Best of Show”

Baker College of Port Huron Culinary Institute of Michigan (CIM) students brought home five of the seven medals awarded to student culinarians at Detroit’s Eastern Market mystery basket competition recently. The competition was part of a fundraising event for Rising Stars Academy, a cooking school in Centerline for special-needs students ages 18-26.

There were 16 two-person teams from area culinary schools in the competition. Four teams represented Baker College of Port Huron. Each team was given 10 minutes to review a basket of “mystery” ingredients, then an hour to create a taste-tempting creation. Awards were presented for taste, presentation and Best of Show.

Supovitz, Goldwater Update Only Book to Unite Sports Marketing and Event Management into a Single, Integrated Approach

Flawless execution of sporting events is essential to keep audiences excited, viewers tuned in, participants engaged and sponsors fulfilled. As a sports-event planner, how do you keep up with the trends of the ticket-buying public, sponsorship and merchandising while at the same time attend to the hundreds of management and operational details required to effectively pull off the event?

Every step of the planning process for developing, planning, managing and executing flawless sports events is explored in the authoritative Second Edition of The Sports Event Management and Marketing Playbook (Wiley, ISBN: 978-1-118-24411-1, $73.95 and e-books) by Frank Supovitz and Robert Goldwater.

This updated and expanded resource for the real world offers expert advice on how to properly build sports events into successful and financially viable properties. Authored by the Senior Vice President of Events for the National Football League and a veteran sports-industry professional, the Second Edition of The Sports Event Management and Marketing Playbook offers both first-time planners and seasoned organizers the expertise and framework for staging top-quality sports events at any level—from the community to the global stage.

NRA’s Conserve Initiative Issues Free Sustainability Newsletter

The National Restaurant Association has issued “Bright Ideas,” its first-ever sustainability newsletter, which offers tips and tools to restaurant and foodservice operators on eco-friendly practices that save money, resources and help protect the environment.

The newsletter, produced by Conserve, the NRA’s sustainability initiative, features a variety of videos, best practices, case studies and personal accounts of chain and independent operators who have achieved success by practicing sustainability at their businesses.

Beef Remains the Top Protein in Foodservice

Beef experienced significant volume growth in the past year and continues to be a mainstay on the menu, according to the 2013 Usage and Volumetric Assessment of Beef in Foodservice report, proprietary research from the Beef Checkoff Program.

The annual survey of protein purchasing executives showed that beef remains the No. 1 protein in foodservice—in volume, market share and the dollars it brings to operations. Specific findings include:

•  In the last year, the pounds of beef sold in foodservice increased by 79 million pounds to a total volume of 8 billion pounds.

•  Beef represents about one-third (32%) of the total protein market share in foodservice.

•  97% of restaurant operators feature beef on the menu.

National Onion Association Offers Signature Sandwich Recipes for National Sandwich Month in August

August is National Sandwich Month, and a new series of recipes from the National Onion Association features signature sandwiches with onions. Onions are the most frequently listed vegetables on menus, and one of the most popular uses is on sandwiches.

From an Onion Bleu Cheese Spread on a Chicken Cobb Club Sandwich to Pickled Ginger Onion Relish on a Wasabi Tuna Bun, this booklet includes recipes for classics as well as globally inspired sandwiches.

To receive your free booklet, visit www.onions-usa.org/foodservice.

Dodd Named Executive Director of National Center for Hospitality Studies at Sullivan University

After nearly 12 years with Sullivan University, Chef David Dodd has been named executive director of the National Center for Hospitality Studies (NCHS) at the Louisville-based culinary school. Previously director of NCHS, Dodd will now oversee all food and beverage operations at both Louisville and Lexington campuses as well as all aspects of NCHS including The Bakery at Sullivan University retail and wholesale operations, Juleps Catering and Winston’s Restaurant.

“I’m delighted for this new opportunity and challenge,” says Dodd. “Having spent more than a decade working with students at NCHS, I look forward to enhancing their experience and getting more involved with the business side of the program with The Bakery, Juleps and Winston’s.”

Prior to joining NCHS in 2002 as the chair of the weekend and evening program, Dodd worked as the corporate chef for Gourmet Kitchens, Inc., overseeing quality standards, menu writing and recipe compilations for the company’s five Chicago divisions. He spent eight years as the manager and technical advisor for Unilever’s Van den Bergh Foods Company and has consulted for numerous outlets including Starbucks, Lipton Tea and Papa John’s Pizza.

Dodd received his Master Chef and Master Pastry Chef Diplomas from the City and Guilds of London Institute. Her Majesty Queen Elizabeth II awarded Dodd membership in the Most Excellent Order of the British Empire for his laudatory services to the culinary profession. He served more than 20 years in the British Army with eight of those assigned as Special Commitment Chef to the Royal Household, which included designing and creating Princess Anne’s wedding cake and her children’s christening cakes, as well as other assignments at Windsor Castle.