GMC Breaking News

Jan 27, 2021, 5:23

GMC Breaking News

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Juleps Catering at Sullivan University Welcomes Chefs to Culinary Team

Juleps Catering at Sullivan University in Louisville, Ky., is pleased to announce the addition of chefs Laurent Vals and Jacquelyn Thompson-Lee to its culinary team.

Vals joined Juleps in October 2014. Previously, he worked in restaurants in Paris and New York City before opening his own hand-crafted chocolate company in Rhode Island. In 2014, he won the Dessert Cup competition and took fifth place for Chocolatier of the Year at the annual Pastry Live convention. Born in Paris, Vals received his culinary degree from l’Ecole Hoteliere du Moulin a Vent in 1986 and his pastry-chef degree in 1989. In his new position at Juleps, Vals oversees the day-to-day kitchen operations; coaches, mentors and guides catering interns; and develops new menu ideas while managing seasonal menus.

New Video Tour Shows How Ground Beef and Hamburgers are Made

Ground beef and hamburgers are two of America’s most beloved meat products, yet also among the most misunderstood when it comes to how they’re made. With that in mind, American Meat Institute (AMI) has developed a new video as part of its “Glass Walls” series featuring a tour of a processing plant that produces ground beef for several major restaurant chains. The tour is led by Birchwood Foods/Kenosha Beef president and CEO Dennis Vignieri, whose family has been in the beef business for nearly 80 years.

The video highlights the entire process of making ground beef and hamburgers and shows how beef trimmings are analyzed and ground into a specific lean-to-fat ratio that consumers enjoy and finally formed into patties that are packaged and sent to restaurants and grocery stores. More than half of the beef consumed in the United States is ground beef.

Olives from Spain Announces Winners of 2014 Student Recipe Challenge

Olives from Spain and The Culinary Institute of America (CIA) have selected the winners of their 2014 Scholarship Competition and Recipe Challenge. The competition, open to CIA students in all three U.S. campuses, challenged students to submit recipes featuring Olives from Spain shown in innovative, versatile new culinary applications, from starters and tapas to flavorful entrees.

The inspiration behind the contest was to educate the future generation of culinary professionals on the benefits and virtues of sourcing Olives from Spain, the largest exporter of table olives worldwide. With a wide variety of presentation forms and varieties available, Olives from Spain are versatile, nutritious and work across many cuisines. While only three winners were selected, creativity and passion were demonstrated across all of the students' applications.

The Club Foundation Names Perdue Scholarship Recipients

The Club Foundation is pleased to announce the recipients of the 2014 Joe Perdue Scholarships:

  • Zoe LaClair, Cornell University
  • Matthew Rodgers, Johnson & Wales, Charlotte
  • Patrick Reilly, Niagara University
  • Amanda Tidwell, Niagara University
  • Rachel Zilka, Niagara University

The Club Foundation established the Joe Perdue Scholarship in honor of Joe Perdue, CCM, CHE, a long-time educator and pillar of the club-management industry. The scholarship provides tuition support to students who are pursuing careers in club management. Since its inception, The Club Foundation has awarded 177 student scholarships totaling more than $320,000. Any individual who is actively seeking a managerial career in the club industry and is currently attending an accredited, four-year college or university undergraduate program may apply to The Club Foundation for scholarship aid.

Culinary Science Is Focus of CIA Display at New York Show

A sugar chandelier partially created using a 3D printer was just one of the components of the cutting-edge display The Culinary Institute of America entered in the 146th Salon of Culinary Art during the International Hotel/Motel & Restaurant Show in New York City on Nov. 9. Competing in six categories, the display earned five gold medals—including three “Best of Show”—and one silver medal.

Half of the CIA’s presentation consisted of culinary-science elements and the other half featured baking and pastry displays evoking formations found in nature. This year marks the first time the CIA used three-dimensional technology in its display, with some of the sugar work being produced on a machine from 3D Systems.

Culinary-science majors in the Advanced Concepts in Precision Temperature Cooking course prepared fish, meat and hors d’oeuvre displays, using hydrocolloids and cooking with sous-vide and controlled-vapor technology. Culinary-science instructor J.J. Lui said the display demonstrated the preparation of classical cuisine using innovative modern techniques.

Remembering Bressler of Le Cordon Bleu in Pasadena

Le Cordon Bleu College of Culinary Arts in Los Angeles, Pasadena, Calif., is mourning the loss of a beloved educator. Chef instructor Larry Bressler, 50, and his wife, Denise, 64, passed away on Oct. 13, 2014. Bressler was a longtime instructor and friend to many at Le Cordon Bleu, known as a kind, fun-loving person with as much passion and zest for music as he had for food. He was also the general manager of Chefs Center, a commercial kitchen-rental space that helped launch many successful local businesses. From 1995 to 2003, Bressler was chef and owner of 50-seat Gerard’s, a French bistro in Riverside.

News reports allude to a fatal stabbing of the Bresslers, allegedly by a family member.

To leave comments on Bressler’s life and influence, visit


Educator Shular among ACF’s Newest Certified Master Chefs

Two chefs have joined the ranks of an elite group of Certified Master Chefs (CMC) following an eight-day exam from Oct. 26 to Nov. 2. The new Certified Master Chefs are:

Jonathan Moosmiller, CMC, executive chef, Southern Hills Country Club, Tulsa, Okla.
Daryl Shular, CMC, director of education/executive chef, Le Cordon Bleu College of Culinary Arts in Atlanta

The current number of Certified Master Chefs in the United States is 68 following the exam. The last exam was held in 2012 at The Culinary Institute of America, Hyde Park, N.Y., and one chef out of seven passed. Candidates for the CMC exam must possess proficiency in a broad range of styles and techniques, and have the ability to perform for eight days under extreme pressure.

Vintage Menu Art Rediscovered Thanks to CIA, Cool Culinaria

The Culinary Institute of America has partnered with Cool Culinaria to bring the CIA’s extensive collection of more than 30,000 menus to new audiences in the form of archival prints, notecards, coasters, mugs, tea towels, placemats and other products.

The Culinary Institute of America Menu Collection was started in the small reference library at the college’s first campus in New Haven, Conn., with donations from members of the college community. Over the years, it grew from the generosity of many major menu collectors, including George Lang, Chapman S. Root, Craig Claiborne and Roy Andries de Groot. Now housed in the Conrad N. Hilton Library on the CIA’s campus in Hyde Park, N.Y., the menu collection contains items dated from 1855 to the present, including a significant representation of international menus.

Baker College Student, Instructor Honored by Michigan Chefs de Cuisine

A student and an instructor from Baker College of Port Huron Culinary Institute of Michigan (CIM) have each received a major award from the Michigan Chefs de Cuisine Association (MCCA), a chapter of the American Culinary Federation (ACF) serving the southeastern part of the state.

Jill Tucker of St. Clair was named 2014 Student Chef of the Year champion, and adjunct instructor and wine sommelier Michael Schafer, J.D., of Troy received the Associate Member of the Year award before more than 250 MCCA members at the organization’s 2014 Annual Awards Gala at Oakland Hills Country Club in Bloomfield Hills, Sept. 29.

“This recognition signifies the depth of our young program, and it is a testament to the quality of our students and instructors,” says F. James Cummins, Baker College System president and CEO. “From students to faculty, our people are our strength and the reason for our excellence. We’re very proud of Chef Recinella and his staff who are already producing award-winning talent at the CIM Port Huron.”

Tucker earned her new title by competing against eight students who represented other collegiate culinary programs in southeastern Michigan on Aug. 12. Each competitor prepared two portions of a signature dish in 60 minutes while adhering to exacting ACF guidelines. Tucker prepared a duet of chicken accompanied by an asparagus pesto-filled agnolotti pasta and a vegetable mélange.

BCA Global to Celebrate “Crossing Cultures” at Black Tie Gala, Nov. 21

The BCA Global’s 21st-Annual Cultural Awareness Salute and Black Tie Gala will be held Nov. 21, 2014, at the Crowne Plaza Times Square Manhattan in New York City to honor the achievements of people of color in the industry.

This year’s theme of “Crossing Cultures” will focus on a deeper understanding of global diversity in the foodservice, culinary and hospitality industries. The event will provide a space for networking and dialogue about the advancement of diversity and give culinary students from around the country the opportunity to hone their skills in a real-life environment.

The gala will begin with a VIP and cocktail reception, followed by a multi-course dinner and Viennese reception. The gala dinner will give a taste of what the future holds for the foodservice industry and will be supported by educational partners and students from Johnson & Wales University, South Bronx Job Corps Academy, the Culinary Program at Brooklyn Job Corps Academy, Career Academy of NY and LI, Culinary Training Institute, New York Institute of Technology, Fed Cap Culinary Training Program and The Culinary Institute of America.

Students from different schools and different backgrounds come together in the same kitchen and cook for the gala in a noncompetitive environment, say Howard Stanford, board chair, and Alex Askew, president, BCA Global.

BCA Global (founded as the Black Culinarian Alliance) is a nationwide nonprofit, educational and networking organization of hospitality and foodservice professionals. Incorporated as a 501(c)(3) in 1998, its mission is to create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. This objective is accomplished by providing quality educational and employment resources, job coaching, mentoring and assistance with placement, and networking support.

For more information on the 21st-Annual Cultural Awareness Salute and Black Tie Gala , e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.or call (212) 643 -6570. For more information on BCA Global, visit

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