GMC Breaking News

Oct 22, 2017, 19:20

GMC Breaking News

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The Culinary Institute of America Launches Latin Cuisines Concentration

A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, N.Y., is spending the first semester of senior year at the college’s campus in San Antonio, Texas, focusing on the ingredients, techniques and cultural traditions of Latin American cuisines. It is part of the CIA’s Latin Cuisines Concentration, which launched May 5—Cinco de Mayo.

The students, pursuing bachelor’s degrees in culinary-arts management from the CIA, will study the foods of Mexico and other Latin American cuisines that are ripe for broader exposure in the United States, including those of Brazil, Peru, Central America and the Caribbean. They will explore the nuances of flavor development and culinary expression of these cuisines, while learning from expert faculty and visiting instructors, such as award-winning chef Rick Bayless, all under the direction of the CIA’s Chef Sergio Remolina.

Students also will be immersed in the history and cultures of these nations and regions. For instance, they will learn that Cinco de Mayo is not the “Mexican Fourth of July,” but rather the commemoration of an 1862 military victory. According to Remolina, only in recent years has it turned into a day of celebration in the United States.

National Honey Board, Women Chefs & Restaurateurs Announce Award Honoring Chef/Beekeeper

The National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR) have collaborated to establish the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. Launching in 2015, the WCR award is a tribute chef and beekeeper Laurey Masterton, beloved WCR member and NHB spokeswoman, who lost a courageous battle with cancer in February.

A trailblazer and entrepreneur, Masterton is widely recognized for helping to establish downtown Asheville, N.C., as a vibrant farm-to-table food scene, starting with the launch of her eponymous “Laurey’s” Café-Catering-Comfort in 1987.

Apply for LDEI Legacy Awards by April 21; Non-Members Encouraged

Imagine working side by side with a top caterer in Seattle, helping with the grape harvest for the oldest continuously operating, family-owned winery in California, or experiencing farm-to-table initiatives on a farm in Hawaii. These opportunities and others are available to women working in the food, beverage and hospitality industries through the 2014 Les Dames d’Escoffier International (LDEI) Legacy Awards. 

Established in 2009, each LDEI Legacy Award offers a one-week workplace experience to non-Dame women in the United States, U.K. and Canada. Award recipients will work alongside some of the culinary and hospitality industry’s top women professionals, all members of LDEI, an international organization of women leaders in food, beverage and hospitality whose mission is education and philanthropy.

For an application, log on to and click on 2014 Legacy Awards. Deadline to apply is April 21, 2014.

Six awards will be offered in five categories: one each in Culinary, Pastry, Wine, Food/Wine Journalism and two experiences in Farm-to-Table. The professional experience programs include:

·      Culinary-Catering with Lisa Dupar, Lisa Dupar Catering in Seattle.

·      Entrepreneurship-Pastry for Production with Shari Carlson of Dessert Dreams, Dallas

·      Wine with Carolyn Wente, Wente Family Estates in Livermore, Calif.

·      Food/Wine Journalism at Good Housekeeping magazine with Susan Westmoreland and Sharon Franke, New York City

·      Two Farm-to-Table with Judith Winfrey, Love is Love Farm, and Charlotte Swancy, Riverview Farms, in Atlanta. And one on the Big Island of Hawaii with Lesley Hill and Wailea Agricultural Group

Award winners will be reimbursed for airfare and hotel accommodations for six nights for up to US$2,000. Winners will be announced in early June and 

Emmi Roth USA Announces Winner in Grand Cru® Recipe Contest for Postsecondary Culinary Students

Emmi Roth USA, an award-winning producer of specialty cheeses, has announced the winner of its Grand Cru® Recipe Contest for Postsecondary Culinary Students. Caroline Ausman of Burlington, Wis., took top honors with her recipe for Manicotti en Croûte with Brandied Fig Sauce.

The contest, presented in conjunction with the Center for the Advancement of Foodservice Education (CAFÉ), challenged postsecondary culinary students to create a flavorful and creative pasta recipe highlighting Roth Grand Cru, a washed-rind Alpine-style cheese crafted in Wisconsin.

Ausman is currently enrolled as a student at The Art Institute of Wisconsin in Milwaukee and is pursuing an associate degree in baking and pastry. She attributes her culinary and pastry passion to working alongside her mother in the family kitchen while growing up.

“I truly feel at home in the kitchen, working with my hands and creating from scratch. This contest was an amazing opportunity for me to showcase what I love doing,” said Ausman. “Although developing the recipe was a tremendous, and sometimes challenging, process, I really learned a lot!”

2014 Food Network South Beach Wine & Food Festival Raises More Than $2 Million for FIU’s Chaplin School of Hospitality & Tourism Management

The 13th-annual Food Network South Beach Wine & Food Festival presented by FOOD & WINE, which took place Feb. 20-23, 2014, featured more than 250 of the industry’s leading winemakers, spirits producers, chefs and culinary personalities who entertained and educated approximately 60,000 passionate gourmands and aficionados during this star-studded, four-day destination event. This year's Festival raised more than $2 million for the Chaplin School of Hospitality & Tourism Management and Southern Wine & Spirits Beverage Management Center at Florida International University.

Cal Poly Pomona Hospitality Management Professor Selected as Fulbright Scholar

Cal Poly Pomona Hospitality Management professor Dr. John Self has been selected to be a Fulbright Scholar at Haaga-Helia University of Applied Sciences in Helsinki, Finland. He will teach abroad from August through November.

Self is the first professor from Cal Poly Pomona’s Collins College of Hospitality Management to take part in the Fulbright Program. He will teach hospitality-management classes with an American pedagogy rooted in polytechnic, hands-on student-based learning. He will also conduct research on why restaurants fail—to compare with his U.S.-based research on the same topic.

Self looks forward to offering his American style of teaching to Finnish students while also gaining a broader view of teaching and student learning to bring back to Cal Poly Pomona. “I love peeling back the onion of a new culture,” he said. “Four months is long enough that you’re not treated like a tourist.”

Similar to Cal Poly Pomona, Haaga-Helia University offers a hands-on education. Its Hospitality, Tourism and Experience Management program parallels The Collins College of Hospitality Management in many ways, like by bridging theory and practice to offer students a well-rounded education.

Technology Center of DuPage Culinary Team Wins Illinois ProStart Title for Third Consecutive Year; Advances to Nationals in May

A sea bass, a chicken and a mousse—that’s the menu that sealed the third straight ProStart state championship for the culinary team from Technology Center of DuPage (TCD) in Addison, Ill. The team competed Feb. 8 at the 13th Annual Illinois ProStart® Student Invitational for high-school culinarians, hosted by the Illinois Restaurant Association Educational Foundation (IRAEF) at Kendall College in Chicago.

The champion culinary team includes: Kristy Fogle, senior (Aurora); Mary Hoare, junior (Wheaton); Courtney O'Neal, senior (Glen Ellyn); and Julio Valeriano, senior (Wood Dale). Jacob Stellmach, another senior from Aurora, is the team alternate. Their first-place state win includes thousands of dollars in scholarship awards. As the state champ, the TCD team has the honor of competing as “Team Illinois” in the culinary competition at the National ProStart® Invitational, May 3-5 in Minneapolis. 

All team members are enrolled in TCD’s Culinary, Pastry Arts & Hospitality Management program as an elective part of their respective high schools. Fogle and Stellmach attend Waubonsie Valley; Hoare, Wheaton North; Valeriano, Fenton H.S.; and O’Neal, Glenbard West. Technology Center of DuPage ( offers 20 advanced career and technical education electives to DuPage-area juniors and seniors through a partnership among 14 high-school districts.

9th-Annual For the Love of Chocolate Raises $189,000+ for The French Pastry School Scholarships

More than 850 Chicagoans looking to warm up their winter blues helped make things hot at the 9th Annual For the Love of Chocolate Gala on Feb. 22.  The event brought the 1920s roaring back to life at the 130-year-old Union League Club of Chicago in the name of raising scholarship funds for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.

In the lobby alone, newsies hawked headlines, menacing gangsters and their carefree molls lined the marble staircase, a Madame bedecked guests for an old-fashioned photo booth, and a down-on-her-luck moonshiner from Redmoon Theater made bootleg gin in her bathtub.

Four Culinary Institute of America Alumni Lead the List of Forbes “30 Under 30”

The January 20, 2014, issue of Forbes magazine honored the best up-and-comers in a wide range of fields. In its annual “30 Under 30” list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That’s more than any other college or university.

“We are proud that so many graduates quickly become standouts in the food world,” said CIA President Dr. Tim Ryan, CMC. “In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality.”

The honorees from the CIA:

Announcing Cru® Recipe Contest for Postsecondary Culinary-Arts Students

Roth® Grand Cru®, a classic alpine-style cheese crafted in Wisconsin, is a perfect partner for pasta. It has a rich, robust flavor and incorporates beautifully into a wide variety of hot applications, especially sauces and mac ‘n’ cheese! Show us how you can make Roth Grand Cru stand out in a creative pasta application (mac ‘n’ cheese, pasta sauce, ravioli/tortellini, casserole, etc.) for a chance to win $2,000 plus one pass/registration and two nights’ lodging to the 2014 National Restaurant Show in Chicago.


• Recipes must be submitted in preferred format. (See sample)

• Entries must include at least one (1) high-resolution digital photograph of finished dish

• Contest entrants must be currently enrolled in a postsecondary culinary school/program in the 50 United States

• You must include name, email address, telephone number, mailing address, name of culinary school and name of referring culinary instructor with entry

• Contest entries become property of Emmi Roth USA 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.

• Entries must be emailed to This email address is being protected from spambots. You need JavaScript enabled to view it.with Roth Grand Cru in subject line.


• Grand Prize Winner receives $2,000 and one pass/registration plus two nights’ lodging in Chicago for the 2014 National Restaurant Association Show. (Note: Winner responsible for own travel expenses to/from Chicago; two nights’ lodging in Chicago must be between May 16 and 20, 2014, during National Restaurant Association Show; winner’s recipe may be featured at Emmi Roth USA’s trade show booth)

• Runner-up receives a Roth Cheese Gift Box valued at $150.00

• Referring instructor of the first- and second-place winners shall receive one (1) FREE registration to a 2014 CAFÉ conference or workshop

• Winning student(s) may be featured in a press release and/or Emmi Roth USA social media


Eligible recipe entries will be evaluated by a panel of Emmi Roth USA judges on creativity, novelty and/or uniqueness of application and flavor quality. Winners will be notified on or before March 21, 2014, via telephone and certified mail.


Up to 50 free samples will be provided to first 50 instructor respondents to contest posting. Sample will include up to 12 ounces of Roth Grand Cru Original (two 6-ounce exact-weight cuts). Interested instructors should write to This email address is being protected from spambots. You need JavaScript enabled to view it.with name, title, school/institution, shipping address (no P.O. boxes), telephone number and email address. Samples will be shipped via UPS from Monroe, Wis. Please allow approximately two weeks for delivery of samples from response date. Samples only available for shipment in the 48 contiguous United States of America.