GMC Breaking News

Oct 22, 2021, 21:54

GMC Breaking News

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National Honey Board Introduces Comprehensive, New Honey Beverage Guide

The National Honey Board (NHB) has introduced a colorful, eye-catching, new, information-rich resource, A Guide to Honey Beverages. Serving as a complement to the Sweet Stirrings cocktail guide (2012), the honey beverage handbook features nearly 40 spiral-bound, laminated pages replete with honey tips, tricks and on-trend recipes to help operators enhance their non-alcoholic and alcoholic beverage menus and programs.

The new honey beverage guide includes the following highlighted, tabbed sections:

Master of Wine Adam Lapierre Joins Teaching Staff at San Francisco Wine School

With the addition of Master of Wine Adam Lapierre (pictured) to the team and three brand new programs to the schedule, San Francisco Wine School now boasts top-level educators from, and coursework for, all four major wine credentialing bodies. The school’s elite group now comprises three Master Sommeliers (Court of Master Sommeliers), three with Diplomas in Wine & Spirits (Wine & Spirits Education Trust), three Certified Wine Educators (Society of Wine Educators) and one Master of Wine (Institute of Masters of Wine). This guarantees that, no matter which educational path wine students choose, they will be fully supported by San Francisco Wine School.

Emmi Roth USA Foodservice Sales Team Participates in Professional Culinary Education Training at Johnson & Wales University

To further their understanding of the needs and expectations of chefs in the foodservice industry and expand their culinary knowledge and skills, the Emmi Roth Foodservice sales team participated in a culinary training program at Johnson & Wales University in Charlotte, N.C., January 19-23.

“Our team strives to understand our customers’ day-to-day challenges and opportunities both in the kitchen and on the menu,” said Linda Duwve, vice president of sales and marketing at Monroe, Wis.-based Emmi Roth USA. “Hands-on training programs like these allow our team to deliver better products, information and service to the foodservice industry.”

In preparation for the four-day training, each team member completed an accredited food-handling safety training course and earned his or her Food Safety Manager certification through the National Registry of Food Service Professionals. While onsite at the university, the team attended lab courses with students, participated in one-on-one food-safety and culinary-skills sessions with chef-instructors Donald Brizes and Robert Brenner, and executed in-kitchen assignments. The rigorous educational program was customized by JWU specifically for the Emmi Roth Foodservice team.

Jones Dairy Farm Sponsors Teaching Kitchen at The Culinary Institute of America's New Student Commons

The Culinary Institute of America is naming the high-volume-production teaching kitchen in its new Student Commons at the Hyde Park, N.Y., campus after Jones Dairy Farm in recognition of the company’s ongoing support of the college.

The Jones Dairy Farm Line and Kitchen will be a centerpiece of the dining area of the Student Commons building and home to CIA classes in high-volume breakfast, lunch and dinner cooking. The facility, currently under construction, is part of a major expansion and renovation of the CIA’s Student Recreation Center, and is scheduled to begin serving CIA students in the summer of 2015. The existing high-volume-production kitchen, in the college’s Roth Hall, was dedicated to Jones Dairy Farm in 2006.

“The CIA is deeply grateful to once again partner with Jones Dairy Farm in our drive to provide the world’s best culinary education,” said CIA President Tim Ryan, CMC. “Our organizations have a 20-year relationship, through which we are advancing our goals of excellence, entrepreneurship and innovation for our students.”

Jones Dairy Farm is a 125-year-old family-owned and operated business and leader in all-natural breakfast sausage for the foodservice and retail industries. The company is based in Fort Atkinson, Wis.

CMAA Announces Passing of Club Industry’s Leading Educator, Joe Perdue

Joe Perdue, CCM, CHE, the club industry’s leading hospitality educator, died in Atlanta on Jan. 19, 2015, after a long illness. He was 64.

Since 1986, Perdue had served as academic advisor for the Alexandria, Va.-based Club Managers Association of America (CMAA). Responsible for the initial development of CMAA’s Business Management Institute (BMI), Perdue coordinated more than 300 weeklong BMI programs for more than 10,000 managers. The Business Management Institute is a flourishing professional-development program that has become the most well-respected education initiative of the hospitality industry. Beyond the United States, Perdue developed professional education programs in China, South Africa, Europe and Canada.  

In addition to serving as academic advisor, Perdue held the positions of director of education and vice president for CMAA, where he was responsible for all professional-development and certification programs. He continued to have responsibility for overseeing CMAA’s BMI program and certification exam, study materials and certification review course.

Baker College of Port Huron Student Featured in National Parent Magazine

Gavin Pierce, a student at Baker College of Port Huron’s Culinary Institute of Michigan (CIM), was highlighted in the Fall 2014 edition of Life with Teens, a magazine published quarterly by TeenLife Media for parents.

The article highlighted reasons to consider careers in trade professions and featured teens who have chosen to do just that. Pierce, a rising young chef, is a prime example. He is earning an associate degree in culinary arts at the CIM Port Huron and recently won a silver medal at a regional cooking competition.

“Gavin is an outstanding young chef, and displays a great amount of passion for the profession,” said Thomas Recinella, CEC, ACE, AAC, CIM Port Huron program director and COURSES Restaurant executive chef. “He enjoys engaging all five senses and blending his artistic work into the equation. That type of passion is unique, and I know that an impressive future lies ahead for him.”

CIA Provides Scholarships to Winners of NAACP Culinary Competition

For the third straight year, the winner of the culinary competition at the National Association for the Advancement of Colored People’s (NAACP) Academic Cultural Technology & Scientific Olympics (ACT-SO) will be enrolling at The Culinary Institute of America (CIA). Frehdee Gatewood of Houston, Texas, was the gold-medal winner at a cook-off held at the Mandalay Bay Resort & Casino in Las Vegas last summer. By winning the event, Gatewood earned a half-tuition scholarship to the CIA. She enrolls at the Hyde Park, N.Y., campus this month, majoring in culinary arts.

Last year’s gold-medal winner, Darrell Crawford of Chicago, is beginning his CIA studies in January 2015, as well. Karina Yepez, who won in 2012, is currently a sophomore.

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.

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