GMC Breaking News

May 26, 2022, 13:54

GMC Breaking News

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NHB Presents Laurey Masterton Golden Amulet Award at Women Chefs & Restaurateurs Conference

The National Honey Board (NHB) presented the first-ever Laurey Masterton Golden Amulet Award at the 2015 Women Chefs & Restaurateurs’ (WCR) Conference and Gala Awards Dinner on April 20 in New York City.

Recognizing trailblazing women entrepreneurs in foodservice, the inaugural award and $2,500 cash prize were presented to Kerry Diamond and Claudia Wu, founders of Cherry Bombe magazine, by National Honey Board CEO Margaret Lombard.

Golden Amulet Award winners Diamond and Wu had a vision for a print magazine highlighting women in the food industry, while still employing the aesthetic qualities of a fashion magazine. After a successful Kickstarter campaign in 2013, their vision became a reality as Cherry Bombe magazine, which was soon followed by a complementary radio show, Radio Cherry Bombe.

Jacques Pépin Receives Honorary Doctorate from CIA

Famed chef and television personality Jacques Pépin was awarded an honorary Doctor of Humane Letters degree from The Culinary Institute of America after delivering the commencement address at the college’s New York campus on May 22.

Pépin served as personal chef to three French presidents, including Charles de Gaulle, and his career in the United States ranged from cooking at some of the nation’s finest French restaurants, such as New York’s Le Pavillon, to being a trailblazing R&D chef for Howard Johnson’s.

“Today is your day,” Pépin told recipients of associate degrees in culinary arts and baking and arts. “It is a time of hope; a time to believe in yourself; a time to dare, to be curious, to be enthusiastic, to be tenacious, and to be engaged. It is a time in your life where the word ‘impossible’ does not exist; a time to reach for the sky.”

Star Career Academy Announces New Professional Culinary Programs

Individuals with a flair for cooking can now put their passion to work at Star Career Academy’s Egg Harbor Township, N.J., campus, which recently introduced three new culinary programs: Professional Cooking, Commercial Cooking and Professional Pastry & Baking.

The Professional Cooking class began on April 7, 2015, with new classes beginning each month. In June, the campus began its first Commercial Cooking class and on July 1, 2015, the first Professional Pastry & Baking class.

Star Career Academy has a history of producing satisfied graduates. Graduate Aronita Foxwell initially began attending classes simply to hone her cooking skills, but after spending time in the classroom, she realized she wanted to make cooking her career. Foxwell realized her dream and works in her field as a chef. Now, individuals residing near the Egg Harbor Township campus have the same opportunity to pursue this career path.

Penn State’s School of Hospitality Management Welcomes New Director

Donna L. Quadri-Felitti has been selected as the new director of the School of Hospitality Management at Penn State, effective July 2015.

“Dr. Quadri-Felitti brings a combination of academic and industry experience, which means she will do well at helping the school build relationships with industry partners and other external constituents, such as alumni,” said Ann C. Crouter, Raymond E. and Eric Stuart Schultz Dean of the College of Health and Human Development. “She brings a broad perspective on hospitality from foodservice to hotels while understanding the connection between communities and hospitality.”

Prior to joining Penn State, Quadri-Felitti served on the faculty of the Preston Robert Tisch Center for Hospitality and Tourism in New York University’s School of Professional Studies, where her most recent post was as academic chair of the center.

Quadri-Felitti replaces John O’Neill, professor of Hospitality Management, who will lead the school’s new Center for Hospitality Real Estate Strategy.

While at NYU, Quadri-Felitti developed and taught various hospitality-management undergraduate and graduate courses not only at the flagship campus in New York City, but in NYU programs in Florence and Prague. She has advised scores of undergraduate and graduate students on their individual academic, research and career development.

C-CAP to Host Benefit at Mélisse, Santa Monica, May 11

On Monday, May 11, fine-dining connoisseurs are invited to enjoy the modern French cuisine of Mélisse (, a Michelin two-star restaurant in Santa Monica, Calif. Event proceeds will benefit Careers through Culinary Arts Program (C-CAP) Los Angeles, a nonprofit dedicated to preparing underserved students for college and career opportunities in the restaurant and hospitality industries.
Guests will have the opportunity to dine in the chic ambiance of the famed restaurant while relishing chef/owner Josiah Citrin’s intriguing season-driven menu. Mélisse has been voted as Zagat’s No. 1-rated restaurant in Los Angeles since 2003, and Forbes Travel Guide named Mélisse “One of the Finest Five Star Properties in the World.” Citrin has been named one of the “Best Chefs of the Year” by Los Angeles Magazine and is also co-owner of the popular Los Angeles eatery, Lemon Moon Café.

Peter Mondavi, Jr., Speaks to Graduates of Two CIA Programs

Peter “Pete” Mondavi, Jr., scion of one of Napa Valley’s leading winemaking families, was keynote speaker at the March 27, 2015, graduation ceremony for the Accelerated Wine and Beverage and Accelerated Culinary Arts certificate programs at The Culinary Institute of America at Greystone in St. Helena, Calif. Mondavi advised graduates to use their newly honed skills to help people’s dining experiences become a break from the fast-paced cell-phone world.

“We can’t alter the pace of life here, but we can dedicate ourselves to making sure that fine food, wine and beverages are not the casualties of that pace, but a way to escape from it,” Mondavi told 45 certificate recipients. “Your challenge is to find a way to bring America back to the dining table, to show Americans how to remove their electronic tethers and enjoy the remarkable cuisine and beverages that you and your fellow graduates have learned to prepare and serve.”

Know Your Idaho® Potatoes: New Brochure Delivers the Facts on Russet and Other Varieties

Idaho® potatoes­—the term refers to their source of origin—are renowned for quality and reliability in all 50 states. While most consumers and foodservice operators associate the Idaho trademark with russet potatoes, Idaho growers are seeding fields with new varieties to meet a burgeoning demand for reds, yellows and other niche varietal potatoes.

To help all Idaho potato customers find the variety that best fits their menu needs, the Idaho Potato Commission (IPC) has created “Bringing Variety to the Plate,” a full-color brochure that details the qualities, characteristics and applications for almost 30 potato varieties. For example, the commercially successful Russet Burbank is a late-maturing variety, oval shaped and thin skinned with a distinctive, earthy potato flavor. It bakes fluffy, fries crispy and is well suited to all applications.

To order a complimentary copy of “Bringing Variety to the Plate,” contact the IPC at This email address is being protected from spambots. You need JavaScript enabled to view it.. To research menu concepts using all the Idaho potato varieties, visit the IPC recipe database at While on the site, check out the helpful size guideand Idahopotato preparation tips, and find answers and solutions to operational and culinary FAQs

Green America Applauds Chipotle’s Removal of GMOs from Its Foods

Washington, D.C.-based Green America, a national nonprofit organization working to create a green economy, issued the following statement on April 27 in response to Denver-based ChipotleMexican Grill’sannouncement of removing GMOs from its foods:

“Chipotle’sannouncement that they are removing genetically engineered ingredients is [a] majorstep forward for the company and an important milestone in creating a safer andhealthier food system for all Americans. Increasingly, it is clear thatconsumers want food without genetically engineered ingredients, and have alreadyrewarded Chipotle with increased sales for its growing non-GMO commitments.

“Evidence shows that GMOs are increasing the use of toxic herbicide use due to the development of herbicide-resistant weeds. Most recently, Glyphosate, which is commonly used on GMO crops, was deemed a probable carcinogen by the World Health Organization. Consumers are increasingly concerned about the impacts of GMOs on the environment and human health and it is time for the restaurant industry and other food companies to make a change. Chipotle has shown that it is possible for a large fast foodchain [to] adopt a more sustainable food supply.

Maple Leaf Farms Announces 2015 Chef Recipe Contest, Open to Culinary Students

Maple Leaf Farms challenges professional chefs and culinary students to think outside the box when it comes to duck preparation. And to spark their creative juices, Maple Leaf is offering more than $19,000 in prize money in the 2015 Discover Duck Recipe Contest.

This year’s focus is “Duck Redefined,” which encourages participants to create a dish featuring duck as the main ingredient in a non-traditional way. “Our contest encourages chefs to think outside the box beyond just roasted whole duck or a sautéed duck breast,” said Maple Leaf Farms’ director of duck marketing, Cindy Turk. “Duck is such a versatile protein, the possibilities are endless.”

The Culinary Institute of America Appoints VP of Strategy

The Culinary Institute of America has appointed Rose S. Wang as the college’s vice president of strategy. Wang joined the college on Feb. 3, 2015, after serving as the chief financial officer of the Mount Sinai School of Medicine’s Center to Advance Palliative Care in New York City since 2013.

Before taking her position at Mount Sinai, she was managing director of Carat Companies, a Princeton, N.J.-based consulting firm to nonprofit organizations, and division CFO of beverages for the Campbell Soup Company in Camden, N.J. Prior to that she held several financial and strategic planning positions with Avon Products, Inc., and Citibank N.A., including executive director of business planning, director of international finance and operations, and director of finance and corporate development.

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